The NEW Cellular Restoration Diet

An educational website

by Doug Hines

- Parasites and Fungi -

Parasites and Fungal Infections... a Serious Cause for Concern

Parasites and Fungal Infections ARE A RESPONSE to your physical condition. You create the environment in which they survive.


If you can't digest food well, either because of poor food choices, poor food-combining choices, adrenal gland weakness, low stomach acid, antibiotic use, etc, good old Mother Nature will send in an army of critters to assist in the digestive process. They are, if you will, a 'natural byproduct' of your digestive environment. Once established, parasites and fungal infections cause additional problems to your health and vitality. Read on...


Parasites:

In the forward to the book 'Guess What Came To Dinner', Dr. Oman M. Amin, Ph.D., Director at the Institute of Parasitic Diseases, Professor of Parasitic Epidemiology at the University of Wisconsin, and Professor of Parasitology at Arizona State University, writes: "If you think that, in the United States, we are safe from such thirdworld infections, then you are greatly misinformed. Some estimate that about 50 million American children are infected with worm parasites, only a small portion of which are detected and reported. This is particularly worrisome when one recognizes that microscopic, single-celled protozoans make up about 90 percent of all parasitic infections in the U.S. according to the Centers for Disease Control and Prevention (CDC)."


Dr. Amin goes on to say, "Parasite infections can and do compromise our immune systems and digestive tracts, as well as all other organ systems. They can cause chronic fatigue, leaky gut syndrome, dysbiosis (imbalance of the intestinal bacteria), irritable bowel syndrome, fibromyalgia (sleep disorder), ulcerative colitis, allergies, toxicities, and many others."


"Dr. William P. Stuppy, a Harvard trained gastroenterologist and pathologist gave a paper at the 2006 Annual Scientific Meeting of The American College of Gastroenterology with some worrying figures. For people with abdominal complaints, even mild, or just fatigue, sleeplessness and vague rashes, he was finding parasites. Lots of 'em." - Keith Scott-Mumby 'Diet Wise'

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Fungal Infections - Candida Overgrowth and Fermentation:

Candida albicans is dimorphic, i.e. it exists as both a fungus and a yeast, and fungal yeast overgrowth is a serious, multifaceted problem. Although it naturally exists within the human body, Candida becomes a problem when it proliferates or 'overgrows' creating candidiasis. When in this filamentous hyphal phase, C. albicans can 'eat away' at tissue, i.e. cause tissue damage, secreting toxins as it multiplies.


Here's the scientific lingo about this fungal pathogen: "Candida albicans is the most important fungal pathogen of humans, causing disease at multiple body sites. The ability to switch between multiple morphologies, including a rounded yeast cell and an elongated hyphal cell, is a key virulence trait in this species, as this reversible switch is thought to promote dissemination and tissue invasion in the host. We report here that C. albicans can actively alter the pH of its environment and induce its switch to the hyphal form. The change in pH is caused by the release of ammonia from the cells produced during the breakdown of amino acids. This phenomenon is unprecedented in a human pathogen and may substantially impact host physiology by linking morphogenesis, pH adaptation, carbon metabolism, and interactions with host cells, all of which are critical for the ability of C. albicans to cause disease." - The Fungal Pathogen Candida albicans Autoinduces Hyphal Morphogenesis by Raising Extracellular pH - Slavena Vylkova et al.


The stage is set for candidiasis long before C. albicans begins to flourish. Candida, and related fungal issues, are influenced by adrenal gland weakness and resultant sugar metabolism problems causing digestive fermentation. These issues are exacerbated by diminished stomach acid, by ill-considered food choices and food combining and by lack of dietary fiber. The situation is even further worsened by one's past intake of sulfur (sulfates/sulfites), especially via antibiotic intake, which kills beneficial bacteria.


Without the presence of bacteria and associated bacterial acids, a localized extracellular pH shift occurs enabling the less pathogenic yeast form of Candida albicans to change to the more virulent filamentous growth stage. This shift corresponds with a base ammonia extrusion from the cells and an associated presence of exogenous amino acids, and viola!.. within days C. albicans begins to flourish in it's new manifestation as candidiasis.


So that's how candidiasis gets established. What enables it to thrive?


Candidiais Proliferation -

A Multifaceted Problem with Various Contributing Factors Including:

  • your initial food choices
  • lack of dietary fiber
  • poor food combining choices
  • adrenal gland weakness
  • insufficient stomach acid, and
  • past sulfur intake, especially via antibiotic use
  • other factors: an over-alkaline intestinal tract, high refined sugar and/or high carbohydrate diets, taking antacids, taking birth control pills, taking steroid hormones, stress


Simplified, prolonged transit time, the amount of time foods stays in your digestive tract, creates the conditions wherein food sits in your gut and 'cooks.' This situation is sometimes referred to as a 'culturing medium' enabling fermentation. You overeat bad foods, your digestive tract can't handle the load, and the food sits inside you too long and begins to ferment, decay and rot. Taking advantage of this digestive lag, critters like candida (and parasites) begin to multiply, i.e. overgrow, and live off the ill effects.


Fermentation is a anaerobic digestion metabolic process by which microorganisms break down biodegradable material in the absence of oxygen, converting sugar to acids, gases, or alcohol. Said another way, fermentation is the process of carbohydrate decay when foods stay in your digestive tract too long.


"We are full of fungus because of our inability to metabolize sugars and our [extreme] desire to suck down on complex sugars [especially starches]." - Dr. Robert Morse, ND

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Factors which contribute to prolonged transit time and fungal proliferation


Initial food choices: Fungal problems actually begin in the grocery store aisle. Your initial food choices affect everything else you do. Heavy, dense foods such as meat take more time to break down in the digestive tract, slowing whatever other foods you have eaten at the same meal. Additionally, eating polysaccharides (starches, grains, breads, rices, potatoes, etc.) contributes to fermentation by slowing the digestive process. Even raw cruciferous vegetables cause digestive lag in breaking down cellulose (along with their associated sulfur problems discussed below). Less dense, more nutritious foods, such as fruits, berries and melons are more quickly digested (as long as they are not combined with other foods at the same meal or within the same time period. So eating complex foods (anything other than fruits, berries and melons alone) can contribute to prolonged transit time, fermentation and fungal overgrowth.


Lack of dietary fiber contributes to fungal problems too. Dietary fiber moves bulk through the intestines, enhances digestive function and prevents constipation and diverticulitis. It literally 'sweeps' along the intestinal walls moving debris along with it. If you continually eat foods without fiber debris can 'build up,' stick to the intestinal walls, and become 'food' for fungi.


Your food-combination choices make a difference. Combining starches and meat/fish/poultry (with their opposing digestive enzymes) stalls digestion. In contrast, monosaccharides, the simplest for of sugar, such as that found in fruit, berries and melons, metabolize quickly.


This is where the false notion comes in that eating fruit 'causes' Candida. Fruit is easily metabolized, and when eaten alone does not directly promote fungal overgrowth. The problem, however, is that people eat fruit at the same meal with, or within a short time of eating, other foods. Under these circumstances, the aggregate food mixture takes too long to transit the digestive system and causes fermentation.


Combine meat, fish or poultry in the mash and you additionally incur putrefaction (rotting) via bacteria. Imagine the environment in your digestive tract when its handling both fermentation and putrefaction. These are the ill effects of what most people call a 'normal' meal.


Even allowing for several hours between eating different food groups is important. Still feel last night's dinner in your stomach when you get up in the morning? Don't eat breakfast yet!


Weakened or diminished stomach acid due to stress or aging contributes to protracted complex food breakdown and hence digestive transit time. As mentioned above, prolonged transit time sets the stage for fermentation and related fungal overgrowth. Avoid using products which inhibit stomach acid including antacids, acid blockers and alkaline waters.


Weak adrenal glands contribute to poor digestion and food transit lag. If your adrenals are weak and you are not metabolizing sugar from complex carbohydrates, i.e. polysaccharides, fungal critters come in to enjoy the digestive backup.


Past sulfur intake contributes to fungal proliferation. Sulfurs promote lymph system suppression and enhance fungal problems. It's a sad fact that synergistically bound sulfates/sulfites which are found in natural, whole foods such as cruciferous vegetables can effect Candida proliferation. Isolated sulfurs, such as are found in antibiotics, intensify both candida and fermentation. Simply put, antibiotics kill off the beneficial intestinal bacteria which normally maintain a slightly acidic environment. This kill-off causes a shift to a more alkaline situation which promotes candida.


And remember... antibiotics don't always come from a doctor's needle. Most all meat, poultry, dairy and eggs contain antibiotic residues as millions of pounds of antibiotics are fed to farm animals annually.

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The Bottom Line

One surely had better take the subjects of parasites and Candida overgrowth seriously. Most people have them. They proliferate, however, due to our own actions/choices; mostly food choices and choices regarding antibiotic use and other related sulfur intake.


Regarding Parasites:

  • Use detoxifying agents such as Dr. Robert Morse's Parasite-M to get rid of parasites. Use that product or something similar for a prolonged period of time to make sure you kill the critters over their entire life cycle. Stay with the process for several months.


Regarding Candida overgrowth:

  • Do everything you can to strengthen your adrenal glands and get your kidneys filtering
  • Cut your intake of sulfur via cruciferous vegetables and antibiotic use
  • Do not eat grains (with their associated gluten problems), proteins and/or starches
  • Only eat fruit, berries and melons alone. Melons are a special category unto themselves which should not even be combined with fruit and berries
  • Use detoxifying agents such as Dr. Robert Morse's Parasite-M to get rid of Candida overgrowth
  • Taking antacids to diminish stomach acid is not a good idea. In fact, it has the opposite effect
  • Stop the use of antibiotics. You have no idea how damaging they are to your body

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Listen To The Experts...

Regarding Parasites:


Quoting from the preface of a book entitled 'Guess What Came To Dinner - Parasites and Your Health' by Ann Louise Gittleman, MD., CNS... "Parasites are not only alive and well but thriving among (and in) a good sector of the American population... and the chilling truth is, parasitic infections are continually on the rise. Perhaps never before has it been more crucial for each of us to take action than right now." "The first part of the book will introduce you to the major reasons parasites are found in America today, what they are, how they do their damage, and how to recognize their symptoms and effects on the body. Then there will be discussions of the most common methods of transmission, from food and water to pets and day-care centers. The final chapters deal with ways to diagnose, treat, and prevent parasites. A special parasite-risk questionnaire is included for you and your doctor. A glossary is provided to help you become familiar with the jargon, and the appendix provides drug information for your doctor."


Ms. Gittleman writes, "Over the years, I have seen a multitude of patients with symptoms of chronic fatigue, hypoglycemia, food allergy, spastic colon, and respiratory disorders get well when parasites were eradicated from their systems. I feel that many individuals with unexplained health problems can benefit from a book of this kind."


Regarding Candida:


Although primarily about food allergies and adverse food reactions, Keith Scott-Mumby' MB, Chb, MD. Phd authored a book entitled 'Diet Wise = Let Your Body Choose The Food That's Right For You', which also has information about Parasites, with an excellent chapter on Candida, Yeast and Mold. Dr. Scott-Mumby calls these things 'opportunistic infections.'


"Once common reason for opportunistic infections is bad diet and bad lifestyle leading to compromised immunity. An even more important cause is the abuse of antibiotics over the last fifty years. These admittedly remarkable drugs come with a price-tag few doctors take into their reckoning: for every unfriendly bacterium killed there are also friendly ones destroyed. This can have far-reaching and unpleasant consequences for the host organism. As a result the pathogenic species may gain a footing and cause unwanted symptoms and disease."


"One such opportunistic organism is Candida albicans, the thrush germ, and it is a good starting place for understanding this general upheaval in bowel flora that we call dysbiosis (literally, messed up bugs). You may have read about this infection or heard the term candidiasis; health magazines and web pages are full of it. But the story is not nearly as simple as untrained or inexperienced writers like to portray."


"Let me share with you some real knowledge, acquired over twenty-five years. You will need to know this to be really diet wise..."

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