Be afraid...be very afraid - Part II

[Guest guest]

HSI - Jenny Thompson <hsiweb wrote:BE AFRAID...BE VERY AFRAID -

PART II

 

Health Sciences Institute e-Alert

 

October 17, 2002

 

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Dear Reader,

 

Lately, HSI members have shown a great deal of interest in

the subject of antibiotics and the natural alternatives to

pharmaceutical antibiotics. So in yesterday's e-Alert, I

asked HSI Panelist, Allan Spreen, M.D., to give us his

insights into the antibiotic question. Today, Dr. Spreen

concludes his comments with some very useful advice for

anyone seeking natural supplements that support the body's

defense systems.

 

Finishing up his comments yesterday, Dr. Spreen noted that

while bacteria contain the genetic material to resist

synthetic drugs, this does not seem to be the case with

natural agents that have antibacterial properties. And, as

Dr. Spreen pointed out, " We hear little about them because of

the fact that they are not patentable and therefore have no

profit potential, at least nowhere near the level drug

companies desire. "

 

But we're going to hear all about them now - compliments of

Dr. Spreen.

 

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The big 4

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There are four natural anti-bacterial (and anti-viral) agents

that have a lot of what many would call " anecdotal evidence "

behind them. They actually have more than that, but getting

them legitimately studied may have to wait until the fears

over bacterial resistance put our backs hard against a wall

with no place else to go.

 

VITAMIN C

Fred Klenner, MD, in Reidsville, NC, was using intravenous

ascorbic acid (vitamin C) against viruses, serious bacteria

and even toxins such as snakebites as early as the 1930's.

His patient records showed amazing successes, witnessed by

hospital personnel, while most outsiders (who refused to

review his data) labeled him a quack. Those who did, such as

Drs. Jungeblut and Zwerner, Otani, Ormerod, and others, all

came away impressed that his work was both accurate and

therapeutic. He treated diphtheria, whooping cough, and

tetanus, and in the middle of a polio epidemic in North

Carolina he was considered to have " cured " 60 out of 60 cases

of infantile polio. He even published his findings, but

since polio was 'incurable' nobody picked up on it enough to

even challenge it with a study.

 

Robert Cathcart, MD, probably the most experienced therapist

currently using very high doses of ascorbic acid, has been

using the nutrient for decades to get AIDS patients back on

their feet from his clinic in Los Altos, California. In a

published report he describes the use of oral vitamin C in

bacterial infections to doses as high as 200 grams or higher

(that's 200,000 milligrams)! He includes over 30 references

of others who have used very high doses in disease treatment

 

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Seeds & leaves

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GRAPEFRUIT SEED EXTRACT

" Citricidal, " a natural antibiotic made from an extract of

grapefruit seed, was developed from the observation that

something in grapefruit (though not in other citrus fruits)

keeps bacteria at bay for extended periods of time. Bio/chem

Research, of Lakeport, California, has done extensive

research on the antibacterial, antiviral, antifungal, and

antiparasitic properties of this amazing substance. Paying

for approval through the FDA is out of the question, but the

extract has been tested against a huge list of pathologic

organisms. It is a popular agent for campers to add to water

of questionable quality (everyone should carry some for

emergencies), and has been used by nutritional therapists for

years against yeast. Resistance has not occurred against the

substance, and it's even biodegradable.

 

It's just too cheap for the big time - though it's generally

available in many health food stores.

 

OLIVE LEAF EXTRACT

This amazing substance, member of a group of plant compounds

called flavonoids, comes from the plant Olea europaea. The

extract is called Oleuropein, and has long been known for its

antimicrobial properties, which are assumed to offer

protection to the tree against predatory organisms. Also

called calcium elenolate, the substance has been officially

tested as an antimicrobial agent, with sufficient power to

achieve a published status in peer-review journals.

 

Olive leaf is even well known as an antioxidant. I strongly

recommend keeping some on hand.

 

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The good silver

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COLLOIDAL SILVER

This is by far the most controversial agent in the

armamentarium of 'natural' antibacterial agents. That may be

because there is no known use for the silver ion in human

biochemistry, which may in fact be the reason for its

benefits. Dr. Jonathan V. Wright's research has found that

bacteria have an enzyme system that is disrupted by the

presence of silver ions, causing the organism to die. The

effect is hardly a secret: water filters today are

impregnated with silver to take advantage of the

antibacterial effects. It was also commonly used as about

the only hope against severe infections prior to the advent

of antibiotics in the 1940's.

 

The word 'colloid' is significant, representing very tiny

amounts of the substance, as very tiny particles, suspended

in a liquid. This answers a common argument about colloidal

silver possibly causing a known side effect of silver overuse

called argyria, which can cause a graying coloration of the

skin. Amounts needed for antibacterial effect tend to be far

below doses that cause argyria. Dr. Wright suggests adult

doses of " 1 tablespoon of colloidal silver at a 40 ppm (parts

per million) concentration at the first signs of any

infection and 1-2 teaspoons three to four times daily until

the infection is gone. Then stop! "

 

We'll probably never see such low-profit ideas reach the

level of accepted conventional medical therapy. However, it

might be worth everyone's while to get more informed about

each of them in case the day actually arrives that the

conventional armamentarium runs dry.

 

Good Health,

Allan N. Spreen, MD

 

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Doctor in the house

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My thanks to Dr. Spreen for this slightly unnerving, but very

informative and useful two-part e-Alert. The antibiotic

problem is one of those situations that we'll continue to

watch closely. And I'll be sure to keep you informed as

reports become available.

 

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....and another thing

 

In the e-Alert I sent you this past Monday ( " Built Ford

Tough " 10/14/02) I addressed the controversial topic of soy,

hailed by some as a miracle food, and dismissed by others as

a possible carcinogen. Then there are those (probably not the

majority) who simply enjoy their café latte steamed with soy

milk or the way tofu tastes with their favorite salad

dressing. In any case, soy is everywhere in processed food,

so concerns about how soy may affect our health are not only

valid, they're necessary.

 

While browsing through the HSI Forum today I came across a

wonderful message posted by an HSI member who signs their

name, simply, as " A. " In a thread titled " Soy, " A. relates a

personal story that touches on a number of relevant topics:

soy, allergic reactions to processed food, and (as discussed

in yesterday's e-Alert) learning your own " triggers " for both

positive and negative reactions to different foods.

 

Here is just a part of A.'s story:

 

" In the past 6 months, I have realized and confirmed

something I've always suspected: I'm allergic to soy. I just

never realized how much this allergy was affecting me and how

many foods soy is in. I've done some research on the matter,

and more accurately, I'm allergic to alfatoxin. It's a

naturally occurring mold that grows on soybeans and peanuts.

It's a known carcinogen yet allowed by the FDA. It can be

neutralized by simply soaking the bean or nut and allowing it

to ferment (in the case of soybeans) or slightly sprout (in

the case of peanuts). This means that I can enjoy peanuts I

fix properly myself (soak before roasting) and buy certified

organically processed peanut butter at the health foods

store. But as far as those who don't understand health

matters know, I'm 'allergic to peanuts.' I am actually

allergic to their improperly processed peanuts, the ones

found in most processed food.

 

" However, avoiding peanuts is not a big deal. The hard one is

soy. It's in so many things! I now must carefully read every

label, bake my own bread, make my own version of Oreos, my

own pies, and avoid anything that could contain margarine. I

can't eat out. I can't even eat much at other people's

houses. It's very hard, but you know what? It's do-able. You

can avoid processed foods! It works. And whenever I start to

feel stressed and wonder if it's all worth it, I remember how

I felt before -- and how I feel now if I do give into

temptation the slightest bit. It makes me feel tried, not a

sleepy tired, but a " heavy " tired that takes days to shake

off. I was going through life like this, never knowing I

should feel better!

 

" I hope someone finds something useful or encouraging from my

story. "

 

I've edited A.'s story for length, but anyone deciding how to

conquer a food allergy might find A.'s full story very

interesting, especially for the useful information on how one

can go about the personal detective work that's sometimes

required to discover sensitivities to various foods. For A.,

it's obviously been well worth the effort.

 

To Your Good Health,

 

Jenny Thompson

 

Sources:

Klenner, F., 'The Treatment of Poliomyelitis and Other Viral

Diseases with Vitamin C', J. South. Med. And Surg., 111:210-

214, 1949

Cathcart, R., 'Vitamin C, Titrating to Bowel Tolerance,

Anascorbemia, and Acute Induced Scurvy', Medical Hypotheses,

7: 1359-1376, 1981

Renis, HE,'In vitro antiviral activity of calcium elenolate',

Antimicrobial Agents and Chemotherapy, 1969: 167-172, 1970.

Tranter, HS et al, 'The effect of the olive phenolic compound

oleuropein on growth and enterotoxin B production by

Staphylococcus aureus', J Applied Bacteriology, 64: 253-259,

1993

Tassiu, SC at al, 'Inhibition of Salmonella enteritidis by

oleuropein in broth and in a model food system', Lett.

Applied Microbiology, 20:120-124, 1995

Hertog, MG et al; 'Dietary antioxidant flavonoids and risk of

coronary heart disease: the Zutphen Elderly Study', Lancet,

342:1007-11, 1993

'Nutrition & Healing', May 2000, p.8

 

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