Guest guest Posted November 6, 2001 Report Share Posted November 6, 2001 US Foodborne Illnesses Up Two to Ten Fold ISIS Report, 3 November 2001 US Foodborne Illnesses Up Two to Ten Fold Genetic engineered food has increased enormously in the United States since 1994. Figures released at the end of 1999 showed a two to ten-fold rise in food-related illnesses compared with 1994. A Swedish study throws new light and raise important questions on the safety of genetic engineered food. Dr. Mae-Wan Ho reports. Food related illnesses are on the increase. At the end of 2000, more than 250 foodborne diseases were described, but in the vast majority of cases, the causal agent is unknown. Diarrhoea and vomiting are the most common symptoms, with serious after-effects that include blood poisoning, abortion, infections, blood in the urine, and death. Chronic disorders of the heart and nervous system can also result, as well as arthritis, renal disease, and disease of the digestive system [1,2]. According to a report published at the end of 1999 [3], foodborne diseases cause approximately 76 million illnesses, 325 000 hospitalisations and 5 000 deaths in the United States each year. Known foodborne pathogens account for 14 million of the illnesses, 60 000 hospitalisations and 1 800 deaths. In other words, unknown agents account for approximately 81% of food borne illnesses and hospitalisations and 64% of deaths. Three pathogens, Salmonella, Listeria and Toxoplasma kill 1500 each year, more than 75% of those killed by known pathogens, while Campylobacter, Salmonella and Shigella top the list in known causes of foodborne illnesses. To see foodborne illnesses in perspective, total illnesses from known pathogens are estimated at 38.6 million, and that includes 5.2 million (13%) due to bacteria, 2.5 million (7%) due to parasites and 30.9 million (80%) due to viruses. The breakdown for foodborne illnesses in terms of known etiological agents is similar, with the highest proportion due to viruses. The figures on foodborne illnesses are more than double those produced in 1994 [4], which were between 6.5 to 33 million illnesses per year. In terms of incidence, the increase is from 25 to 130 cases per 1 000 inhabitants in 1994 to 278 per 1 000 in 1999. Is the huge increase over the past five years real? Or is it simply a case of improved surveillance and reporting. For comparison, a Swedish study was undertaken in the Municipality of Uppsala of 186 000 inhabitants, based on enhanced surveillance and retrospective interviews in 1998-1999 [5]. A total of 268 incidents were recorded, and 515 cases documented. This gives an incidence of 28 illnesses per thousand, which falls within the low end of the US estimate in1994. But that means the incidence of foodborne diseases in the US in 1999 is nearly ten times that of Sweden, as well as up to ten times higher than in 1994. There are other aspects in the Swedish study comparable to the US. Thus, in 79% of the cases, the etiological agent was unknown, a proportion similar to the 81% reported in the US. The breakdown in terms of known etiological agents, however, appears quite different. In Sweden, bacteria were found to cause 10% of the incidents and 25% of the documented cases, compared with 13% of cases in the US. Viruses, on the other hand, caused only 9% of both the incidents and documented cases in Sweden compared with 80% of cases in the US. As there is no reason to suppose that the countries differ in their ability to detect viruses, this discrepancy may well be significant. The Swedish study suggests that the incidence of foodborne diseases in Sweden is similar to that of the United States in 1994, which is not surprising as both countries are presumably comparable in their food hygiene. But since then, the incidence in the United States has undergone an increase of between two to ten-fold. Such a large increase surely deserves to be thoroughly investigated. Notably, genetically engineered food has increased enormously in the US since 1994, with proponents insisting there is no evidence that it has caused any harm. Health authorities should be on the lookout for new viruses and bacteria that could evolve by the horizontal transfer and recombination of viral and bacterial genes in genetically engineered crops. " Foodborne infections " , CDC Press Release December 2000. Lindsay JA. Chronic sequelae of foodborne diseases. Emerging infectious Diseases 1998, 3 www.cdc.gov/ncidod/EID/vol3no4/lindsay.htm Mead PS, Slutsker L, Dietz V, McCaig LF, Bresee JS, Shapiro C. Griffin PM and Tauxe RV. Food-related illness and death in the United States. Emerging Infectious Diseases 1999, 5, 607-25. Foodborne Pathogens: risk and consequences. Ames (IA): Council of Agricultural Science and Technology, 1994. Lindqvist R, Andersson Y, Linkback J, Wegscheider M, Eriksson Y, Tidestrom L, Lagerqvist-Widh A, Hedlund K-O, Lofdahl S, Svensson L and Norinder A. A one-year study of foodborne illnesses in the municipality of Uppsala, Sweden. Emerging Infectious Diseases 2001, 7 www.cdc.gov/ncidod/eid/vol7no3_supp/lindqvist.htm ---- ------ ---- This article can be found on the I-SIS website at http://www.i-sis.org/FoodborneIllnesses.php The Institute of Science in Society www.i-sis.org PO Box 32097, London NW1 OXR Tel: 44 -020-7380 0908 This email may be reproduced in any unmodified form, on condition that it is accredited accordingly and contains a link to the I-SIS website: http://www.i-sis.org/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 6, 2001 Report Share Posted November 6, 2001 Hi! Another good reason to keep on taking the CS! It kills 650 known pathogens! Most within 6 minutes! I have drank it now for about a month, and nothing, not even a headache has affected me in any way! Regards, Lorie - <chinabz Monday, November 05, 2001 8:07 PM food borne illness up sharply > > > US Foodborne Illnesses Up Two to Ten Fold > > ISIS Report, 3 November 2001 > US Foodborne Illnesses Up Two to Ten Fold > Genetic engineered food has increased enormously in the United States > since 1994. > > Figures released at the end of 1999 showed a two to ten-fold rise in > food-related illnesses compared with 1994. A Swedish study throws new > light and raise important questions on the safety of genetic > engineered food. > > Dr. Mae-Wan Ho reports. > Food related illnesses are on the increase. At the end of 2000, more > than 250 foodborne diseases were described, but in the vast majority > of cases, the causal agent is unknown. > > Diarrhoea and vomiting are the most common symptoms, with serious > after-effects that include blood poisoning, abortion, infections, > blood in the urine, and death. > > Chronic disorders of the heart and nervous system can also result, as > well as arthritis, renal disease, and disease of the digestive system > [1,2]. > > According to a report published at the end of 1999 [3], foodborne > diseases cause approximately 76 million illnesses, 325 000 > hospitalisations and 5 000 deaths in the United States each year. > > Known foodborne pathogens account for 14 million of the illnesses, 60 > 000 hospitalisations and 1 800 deaths. > > In other words, unknown agents account for approximately 81% of food > borne illnesses and hospitalisations and 64% of deaths. > > Three pathogens, Salmonella, Listeria and Toxoplasma kill 1500 each > year, more than 75% of those killed by known pathogens, while > Campylobacter, Salmonella and Shigella top the list in known causes of > foodborne illnesses. > > To see foodborne illnesses in perspective, total illnesses from known > pathogens are estimated at 38.6 million, and that includes 5.2 million > (13%) due to bacteria, 2.5 million (7%) due to parasites and 30.9 > million (80%) due to viruses. The breakdown for foodborne illnesses in > terms of known etiological agents is similar, with the highest > proportion due to viruses. > > The figures on foodborne illnesses are more than double those produced > in 1994 [4], which were between 6.5 to 33 million illnesses per year. > In terms of incidence, the increase is from 25 to 130 cases per 1 000 > inhabitants in 1994 to 278 per 1 000 in 1999. Is the huge increase > over the past five years real? Or is it simply a case of improved > surveillance and reporting. > > For comparison, a Swedish study was undertaken in the Municipality of > Uppsala of 186 000 inhabitants, based on enhanced surveillance and > retrospective interviews in 1998-1999 [5]. A total of 268 incidents > were recorded, and 515 cases documented. This gives an incidence of 28 > illnesses per thousand, which falls within the low end of the US > estimate in1994. But that means the incidence of foodborne diseases in > the US in 1999 is nearly ten times that of Sweden, as well as up to > ten times higher than in 1994. > > There are other aspects in the Swedish study comparable to the US. > Thus, in 79% of the cases, the etiological agent was unknown, a > proportion similar to the 81% reported in the US. > > The breakdown in terms of known etiological agents, however, appears > quite different. In Sweden, bacteria were found to cause 10% of the > incidents and 25% of the documented cases, compared with 13% of cases > in the US. > > Viruses, on the other hand, caused only 9% of both the incidents and > documented cases in Sweden compared with 80% of cases in the US. As > there is no reason to suppose that the countries differ in their > ability to detect viruses, this discrepancy may well be significant. > > The Swedish study suggests that the incidence of foodborne diseases in > Sweden is similar to that of the United States in 1994, which is not > surprising as both countries are presumably comparable in their food > hygiene. > > But since then, the incidence in the United States has undergone an > increase of between two to ten-fold. Such a large increase surely > deserves to be thoroughly investigated. > > Notably, genetically engineered food has increased enormously in the > US since 1994, with proponents insisting there is no evidence that it > has caused any harm. > > Health authorities should be on the lookout for new viruses > and bacteria that could evolve by the horizontal transfer and > recombination of viral and bacterial genes in genetically engineered > crops. > > " Foodborne infections " , CDC Press Release December 2000. > Lindsay JA. Chronic sequelae of foodborne diseases. Emerging > infectious Diseases 1998, 3 www.cdc.gov/ncidod/EID/vol3no4/lindsay.htm > Mead PS, Slutsker L, Dietz V, McCaig LF, Bresee JS, Shapiro C. Griffin > PM and Tauxe RV. Food-related illness and death in the United States. > Emerging Infectious Diseases 1999, 5, 607-25. > > Foodborne Pathogens: risk and consequences. Ames (IA): Council of > Agricultural Science and Technology, 1994. > Lindqvist R, Andersson Y, Linkback J, Wegscheider M, Eriksson Y, > Tidestrom > L, Lagerqvist-Widh A, Hedlund K-O, Lofdahl S, Svensson L and Norinder > A. A > one-year study of foodborne illnesses in the municipality of Uppsala, > Sweden. Emerging Infectious Diseases 2001, 7 > www.cdc.gov/ncidod/eid/vol7no3_supp/lindqvist.htm > > ---- > ------ > ---- > This article can be found on the I-SIS website at > http://www.i-sis.org/FoodborneIllnesses.php > The Institute of Science in Society > www.i-sis.org > PO Box 32097, > London NW1 OXR > Tel: 44 -020-7380 0908 > This email may be reproduced in any unmodified form, on condition that > it is > accredited accordingly and contains a link to the I-SIS website: > http://www.i-sis.org/ > > > > Getting well is done one step at a time, day by day, building health > and well being. > > To learn more about the Gettingwell group, > Subscription and list archives are at: > Gettingwell > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 6, 2001 Report Share Posted November 6, 2001 --- william falls <wfalls wrote: > Hi! Another good reason to keep on taking the CS! It > kills 650 known > pathogens! Most within 6 minutes! I have drank it > now for about a month, and > nothing, not even a headache has affected me in any > way! Hi Lorie, I'm new to this list. What is CS? Pam in CA Find a job, post your resume. http://careers. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 6, 2001 Report Share Posted November 6, 2001 CS is Colloidal Silver. Any info on it that I could help you I would be glad to do so. We generate our own CS at home. Hope this helps, BE WELL, Lorie - " Pamela Southall " <southallp Monday, November 05, 2001 10:10 PM Re: food borne illness up sharply > > --- william falls <wfalls wrote: > > Hi! Another good reason to keep on taking the CS! It > > kills 650 known > > pathogens! Most within 6 minutes! I have drank it > > now for about a month, and > > nothing, not even a headache has affected me in any > > way! > > Hi Lorie, > > I'm new to this list. What is CS? > > Pam in CA > > > > Find a job, post your resume. > http://careers. > > > Getting well is done one step at a time, day by day, building health > and well being. > > To learn more about the Gettingwell group, > Subscription and list archives are at: > Gettingwell > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 6, 2001 Report Share Posted November 6, 2001 --- william falls <wfalls wrote: > CS is Colloidal Silver. Any info on it that I could > help you I would be glad > to do so. We generate our own CS at home. Hope this > helps, Hi Lorie, What exactly is Colloidal Silver and how do you make it? Pam in CA Find a job, post your resume. http://careers. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 6, 2001 Report Share Posted November 6, 2001 Pamela: True Colloidal Silver, by defintion,is silver particles in the size range of from .001 micron up to .010 micron suspended in another substance (distilled water) We do make own using a DC powered generator, two alligator clips, two 99.9% pure silver electrodes. Others have other ways of making it, but this is how we make it and it is very high quality CS. We do have the generators available, if you are interested, I request you to send me a private email. Also, if you want, I will send you the BYU report in the form of an attachment. This is fabuolous stuff and I only wish I had known about it years ago. I would have saved ALOT of money. Regards, Lorie - " Pamela Southall " <southallp Tuesday, November 06, 2001 1:43 AM Re: food borne illness up sharply > > --- william falls <wfalls wrote: > > CS is Colloidal Silver. Any info on it that I could > > help you I would be glad > > to do so. We generate our own CS at home. Hope this > > helps, > > Hi Lorie, > > What exactly is Colloidal Silver and how do you make > it? > > Pam in CA > > > > Find a job, post your resume. > http://careers. > > > Getting well is done one step at a time, day by day, building health > and well being. > > To learn more about the Gettingwell group, > Subscription and list archives are at: > Gettingwell > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 6, 2001 Report Share Posted November 6, 2001 please tell me what colloidal silver is good for? and why isn't it more widely accepted? thanks, pam Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 6, 2001 Report Share Posted November 6, 2001 Evening Pam, At 02:14 PM 11/06/2001 -0500, you wrote: >please tell me what colloidal silver is good for? and why isn't it more >widely accepted? CS is suppressed information. Most doctors don't know about it. Besides, it would be against AMA rules to use it because it is not an " approved treatment " for anything. Some doctors that know about it have good things to say relative to the use and effectiveness of CS. There exist many web sites that will tell you the facts. Wayne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 6, 2001 Report Share Posted November 6, 2001 thanks wayne! i'll investigate it . (the CS)) do you use it? pam Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 7, 2001 Report Share Posted November 7, 2001 HI PAM: This is my opinion on why CS is not widely known: The FDA and allopathic medicine in general would go absolutely bancrupt if CS was widely used! Hence, it would greatly lower the need for antibiotics, and other " drugs " . Mainstream Doctors shun it for fear of losing thier means of support! There are not enough DR.s who even believe in the effectiveness of alternative therapys. Incidentally, I know of people who have ingested more than a quart of CS daily with no side effects for 5 years or more. Here is some info on it. hope it helps, Lorie Metabolic Solutions Info Report Metabolic Solutions Insti tute 902-584-3810 BYU study shows colloidal silver is as good as penicillin By Lois M. Collins Deseret, News staff writer Tests of a colloidal silver solution have concluded that it provides an alternative to antibiotics. Researchers in Brigham Young University's department of microbiology were asked to test the antimicrobial activity of Colloidal Silver. Silver is " colloidal " when it is suspended in small amounts in liquid. Silver in various forms has been used for centuries as an antimicrobial agent. In the 1800s and early 1900s, people put silver coins in their water barrels to kill microbes and make the water potable. A silver nitrate ointment is applied to the eyes of newborn babies to prevent certain eye problems. And silver sulphadiazine is regularly used to treat burn wounds. Use of Colloidal Silver, once common, faded with the advent of antibiotics. Recently, though, concerns about overuse of antibiotics and the development of antibiotic-resistant microbes has lead to a resurgence of silver's popularity. And with good reason, according to the study, conducted by BYU's David A. Revelli, microbiologist, and Ron W. Leavitt. The study compared Colloidal Silver to five classes of antibiotics: the tetracyclines, fluorinated quinolones (Ofloxacin), the penicillins, the cephalosporins (Cefaperazone) and the macrolides (Erythromycin). Both the silver and antibiotics were tested on a variety of microorganisms, including streptococcuses, pneumonia, E. coli, salmonella, shigella and others. According to the study, silver " exhibits an equal or broader spectrum of activity than any one antibiotic tested. " Where each antibiotic was effective against specific susceptible organisms, silver " is equally effective " against both gram positive and gram negative organisms. " The data suggests that with the absence of toxicity associated with Colloidal Silver, in general, and the broad spectrum of antimicrobial activity of Colloidal Silver, it may be effectively used as an alternative to antibiotics, " Revelli and Leavitt wrote. Dr. Dianne Farley-Jones, a family practitioner, recommends Colloidal Silver to her patients for external problems. She hasn't used it internally much, though she said it works quite well for ear infections. " With any kind of abrasion or skin problem, it works really well and really fast. And it seems to have an anti-inflammatory effect, though that hasn't been proven. " Colloidal Silver also seems to have an antiviral effect, Farley-Jones said. She's used it at different times but hadn't recommended it until she saw the BYU research data. Now she encourages patients to use it as a nasal rinse for sinus infection or to spray their throats if they feel like they're getting a viral sore throat. BACTERIA TESTING Microbiology Department Brigham Young University May 13, 1999 Antibacterial Product (The Silver Solution) Testing Results Summary The following results suggest that Colloidal Silver is a broad spectrum antimicrobial agent - it is able to effectively stop the growth of, and in fact kill, a variety of bacteria. Colloidal Silver has been tested against the following organisms. > Staphylococcus aureus (Pneumonia, eye infections, skin infections (boils, impetigo, cellulitis, and post-operative wound infections), toxic shock syndrome, meningitis, food poisoning, osteomyelitis, and many others) inhibited @ 2.5 ppm and killed @ 5 ppm. 1/22/99 BYU Report. > Shigella boydii (Bacillary dysentery-characterized by severe cramping abdominal pain and bloody diarrhea) inhibited @ 1.25 ppm and killed @ 2.5 ppm. 1/22/99 BYU Report. > Salmonella arizona (Food poisoning, etc.) inhibited @ 2.5 ppm and killed @ 5 ppm. 1/28/99 BYU Report. > Salmonella typhimurium (Food poisoning and enteric fever) inhibited and killed at a concentration of 2.5 ppm. 6/7/99 BYU Report. > E. coli (Food poisoning, urinary tract infections, traveler's diarrhea, diarrhea in infants, respiratory tract infections, and wound infections) inhibited and killed @ 2.5 ppm. 1/22/99 BYU Report. > Haemophilus influenzae (Otitis media (ear infection), pneumonia, meningitis, throat and sinus infections (including epiglottitis in children and sinusitis), and suppurative arthritis in children) inhibited and killed @ 1.25 ppm. 1/22/99 BYU Report. > Enterobacter aerogenes ( wound infections, urinary tract infections, bacteremia, and meningitis) inhibited and killed at a concentration of 2.5 ppm. 6/7/99 BYU Report. > Enterobacter cloacae ( causes ilnesses similar to the E. aerogenes) inhibited and killed at a concentration of 5 ppm. 6/7/99 BYU Report. > Klebsiella pneumoniae (lower respiratory tract infections, nosocomial infections (infections spread in hospitals), urinary tract and wound infections, and bacteremia) inhibited and killed @ 2.5 ppm. 1/28/99 BYU Report. > Klebsiella oxytoca, (Similar to those infections caused by K. pneumoniae) inhibited and killed at a concentration of 2.5 ppm. 6/7/99 BYU Report. > Pseudomonas aeruginosa (severe burn and wound infections, keratitis, pneumonia, meningitis, nosocomial infections, urinary tract infections, etc.) inhibited @ 2.5 ppm and killed @ 5 ppm. 1/22/99 BYU Report. > Streptococcus pneumoniae (pneumonia, meningitis, sinusitis, otitis media (ear infection) inhibited @ 2.5 ppm and killed @ 5 ppm. 4/21/99 BYU Report. > Streptococcus pyogenes (skin infections, upper respiratory infections (i.e. strep throat) impetigo, hospital-acquired infections, scarlet fever, etc.) inhibited and killed @ 1.25 ppm. 1/22/99 BYU Report. > Streptococcus faecalis (Urinary tract infections, endocarditis, wound infections, etc.) inhibited @ 2.5 ppm and killed @ 5 ppm. 1/22/99 BYU Report. > Streptococcus mutans (A major cause dental plaque and tooth decay etc.) inhibited and killed @ 5 ppm. 2/3/99 BYU Report. > Streptococcus gordonii (Tooth decay, also implicated in infective endocarditis-an infection of the heart valves) inhibited and killed @ 5 ppm. BYU Report 2/12/99. David A. Revelli Microbiologist Brigham Young University Dr. Ron W. Leavitt, Ph.D. Professor of Microbiology/Molecular Biology Brigham Young University - <pamela7429 Tuesday, November 06, 2001 1:14 PM Re: food borne illness up sharply > please tell me what colloidal silver is good for? and why isn't it more > widely accepted? > > > thanks, > pam > > > Getting well is done one step at a time, day by day, building health > and well being. > > To learn more about the Gettingwell group, > Subscription and list archives are at: > Gettingwell > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 7, 2001 Report Share Posted November 7, 2001 Pam: I have several of the posts so if you would like more info on CS, I would be happy to send them to you personally or to the group. Thanks, Lorie - <pamela7429 Tuesday, November 06, 2001 1:14 PM Re: food borne illness up sharply > please tell me what colloidal silver is good for? and why isn't it more > widely accepted? > > > thanks, > pam > > > Getting well is done one step at a time, day by day, building health > and well being. > > To learn more about the Gettingwell group, > Subscription and list archives are at: > Gettingwell > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 7, 2001 Report Share Posted November 7, 2001 It is Clloidal Silver a solution of water with silver particals suspended in it. Peg > > I'm new to this list. What is CS? > > Pam in CA > > Find a job, post your resume. http://careers. Quote Link to comment Share on other sites More sharing options...
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