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Is Wheat Poison? What’s Behind the Rise of Celiac Disease and Gluten Intolerance

We humans have been hunter-gatherers for more than 99.9% of our history. For millions of years, we subsisted on a diet of fruits, nuts, wild vegetables, bone marrow, seafood, meat, and herbs. Grains such as wheat, corn, barley, oats, and rye were not introduced into the diet until about 10,000 years ago. These grains became staples of our diet due to the introduction of agriculture.

Not everyone fared so well in this new agricultural system. As a matter of fact, the majority of people didn’t. Relying on agriculture for the most of the diet, restricted variety. Archaeologists have discovered that the switch to agriculture resulted in a dramatic decline in health in every culture.

Our bodies are not well adapted to grains, though some tolerate them better than others. Many cannot tolerate grains that contain gluten at all, in any amount. For other sensitive individuals, long-term consumption of gluten destroys their health and may lead to their death.

Contents

History of Celiac Disease

Celiac disease, also known as celiac sprue, non tropical sprue, and gluten sensitive enteropathy, has probably always been with us. The earliest case, known as the “case of Cosa,” is more than 2,000 years old. A young woman’s remains were found southwest of modern day Tuscany, Italy. It is believed that she was between the ages of 18 and 20. We know that she had celiac disease because genetic testing revealed the presence of the HLA-DQ2.5. gene, a definitive genetic marker for the disease. Her skeleton also revealed the typical damage caused by malnutrition that is characteristic of a person with celiac disease who continues to eat gluten throughout their lifetime.

Aretaeus, an ancient Greek physician who was believed to practice in the 1st century AD, was the first to describe one of the most noticeable symptoms of celiac disease. Steatorrhea was the most common symptom, a tendency for fatty stools with poorly digested food. He wrote about a mysterious disease afflicting a number of his patients who he called “koilakos,” which means “suffering in the bowels.” Aretaeus believed the affliction was caused by a lack of heat in the digestive tract. This was a reasonable idea because he found that his patients only partially digested their food. Unfortunately, he did not find the cause or cure. Celiac disease and its debilitating symptoms continued to plague a percentage of the population for centuries, without anyone identifying the source of the problem.

Francis Adams translated Aretaeus’ work from Greek to English at the Sydenham Society of England in 1856. He coined the term coeliacs.

In 1888, Samuel Gee, a British pediatrician, was the first to make the connection between diet and the disease. He said, “If the patient can be cured at all, it must be my means of diet.” Gee experimented with various diets. He showed moderate success by introducing mussels (a gluten free food) into the diet. Eventually though, he put his celiac patients back on a high gluten diet, (no fruit, no sago, no rice, no vegetables) and they got worse, slowing dying a painful death.

Gee primarily fed his patients a diet of thin slices of bread and raw meat. He failed to discover the bread was killing them. Part of the reason was the fact that he was actually treating patients with two different afflictions: celiac disease and tropical sprue, two unique diseases with similar symptoms.

(Tropical sprue is a disease that to this day has an unknown cause, but is believed to be an infection caused by an unknown pathogen. It solely afflicts people in the tropics, and people who have traveled to tropical regions. Damage to the intestines and malnutrition are the typical symptoms.)

Many years later, a Dutch pediatrician, Willem Karel Dicke, discovered a link between celiac disease and wheat. During World War II, food shortages made it impossible for him to feed his patients the standard staples of wheat. Out of necessity, the doctor switched to gluten free alternatives, and his celiac patients thrived under the new diet. When wheat became available again, his patients with celiac disease quickly deteriorated. This lead Dr. Dicke to make the connection between proteins found in wheat and damage to the small intestine. He wrote his thesis on celiac disease and its connection to wheat in 1950.

In the early fifties, Dr. William Holmes Crosby Jr. developed a less invasive technique to biopsy the small intestine. Then in the late fifties, Dr. Cyrus Rubin further refined the intestinal biopsy technique. This refinement lead to a more accurate diagnoses of celiac disease. Dr. Rubin also defined the diagnostic criteria for celiac disease, proving that it afflicts both children and adults.

Then in the 1970s, the right kind of specialist shed more light on the problem. Anne Ferguson, a gastroenterologist, discovered that celiac disease is due to the body’s immune response to gluten in the digestive tract. In 1975, she published a paper in the Lancet, which showed how biopsied tissues from celiac patients react to the proteins found in wheat, while the control biopsies from other individuals did not show this immune response.

Glyphosate and the Rise in Celiac Disease

In 2013, Anthony Samsel and Dr. Stephanie Seneff revealed a correlation between the increasing use of glyphosate in agriculture and the growth of celiac disease in the Western population. (Glyphosate is the active ingredient in Monsanto’s Round Up, and it is used extensively in modern-day agriculture and landscaping.)

Celiac disease can originate from genetics, but you don’t have to be born with it. Like many diseases, environmental toxicity is increasing its numbers. To further explain this interplay between genetics and environment, the following passage is a quote from the National Institute of Environmental Health Sciences:

Nearly all diseases result from a complex interaction between an individual’s genetic make-up and the environmental agents that he or she is exposed to.

Examples of environmental agents:

  • Mold
  • Ozone
  • Pesticides
  • Air pollution
  • Cleaning solutions
  • Dust mites
  • Some foods and medications

“Subtle differences in genetic factors cause people to respond differently when exposed to the same environmental agent.  As a result, some possess a low risk for developing a disease through an environmental insult, while others are much more vulnerable.

“As scientists learn more about the connection between genetics and environmental factors, and how that connection may influence human disease, they’ll begin to  develop new strategies for the treatment and prevention of many illnesses.” – Gene-Environment Interaction

Anthony Samsel and Dr. Stephanie Seneff have suggested such a strategy. They have urged governments to ban the use of glyphosate in agriculture.

Wheat isn’t grown the way it used to be. Conventional methods of wheat farming have become more toxic. For decades now, farmers have been fertilizing their fields with petroleum based chemical fertilizers and using poisonous insecticides. Recently, wheat farming has grown even more toxic. A common modern farming practice is for many farmers to douse their fields with Round Up right before the harvest. This practice kills weeds that compete with the wheat. It also increases the yield from the wheat crop, which goes to seed more readily as it is dying. Note that no one claims Round Up is good for us; the biotech folks only profess that it isn’t bad for us. Wheat farming has become so toxic, is it any wonder that allergies to wheat and gluten are on the rise?

How We Make Bread

Consider how we make bread in modern times. White bread is manufactured from only one part of the wheat grain – the starch-filled endosperm. This process removes 4/5 of the nutrition. The starch is then ground into a fine powder. This processing is done at high temperatures and more of the nutrients are destroyed. The flour is then gray, so it is bleached with chemicals such as benzoyl peroxide or chlorine gas.

White bread appears to be healthy when one reads the label that lists its fortified vitamins and minerals, but these poor quality, often petroleum based vitamins and minerals are rarely of any nutritional value. All of the good vitamins and minerals were removed during processing.

Unfortunately, there are other added substances that are harmful to sufferers of celiac disease. Yeast, a common leavening agent used in breads, can make the environment in the digestive tract more suitable to an overgrowth of Candida. Those with celiac disease are particularly prone to Candida overgrowth in their digestive tract.

Some amount of Candida in the body is normal, but too much can be very harmful. When Candida multiplies out of control, it kills off good bacteria, releases toxins, and can actually penetrate the intestines by growing through them. This can cause partially digested food particles to enter the bloodstream through the perforated intestines. This is what is referred to as leaky gut syndrome. This often causes an immune system response, which can lead to more food allergies and a variety of autoimmune diseases. Overconsumption of grains, bread, and especially bread that has been highly processed and sweetened with refined sugars, has been linked with Candida overgrowth.

Traditionally, Bread Was Healthier

Breads have been made for more than 8,000 years, but yeast wasn’t introduced in baking until 1668. So what did bakers use before yeast? The traditional cultures used to make dough rise were bacteria, microscopic hard working fermenters that were pulled from the air.

Lactobacilli gives sourdough bread its unique flavor. The same bacteria that bakers have used for centuries to bake bread is closely related to the bacteria used to make yogurt and many cheeses.

This bacteria breaks down gluten and other proteins, making grains with gluten more easily digested. In the past, grains were routinely sprouted before grinding them into flour, another step rarely done today.

Some individuals with celiac disease can tolerate sourdough bread if it is prepared in a precise manner: made with sprouted grains and fermented for an extended period of time.

What is Gluten?

Gluten is a protein that is made up of gliadin and glutenin. It acts as an emulsifier and it helps to bind food together. This is why gluten free foods do not usually have the doughy, elastic consistency of foods containing gluten. Xantham gum is often used in place of gluten as a binder for baked gluten free foods.

Candida, Gluten, and Other Food Allergies

Individuals with celiac disease are commonly allergic to other foods as well. Cow dairy is a very common food allergy for sufferers of celiac disease. Many are sensitive to oats, even when they are gluten free, due to a similar protein. Some are sensitive to other gluten free grains. The reason for this is due to an overabundance of Candida in the intestinal tract. And this is due to sugar.

In modern diets, sugar intake has increased substantially for many years. In other words, along with all of the other changes with how we produce and consume wheat products, we are also seeing a rapid increase in people with an over abundance of Candida due to refined sugars.

Proteins from foods (such as gluten, and many others) enter the blood stream through holes in the intestinal wall due to Candida. Candida, when left unchecked, will actually destroy the protective biofilm and drill holes into the intestinal wall, causing leaky gut syndrome. When foods passes through into the bloodstream undigested, the body sees the proteins as foreign compounds that do not belong, and the body can develop an allergic reaction to the proteins.

Many have reported being able to consume gluten products occasionally after balancing their intestinal flora and healing their gut. It is wise, whenever consuming gluten, to also take a probiotic. Also, we highly recommend not eating any commercial bread. For someone who feels that bread and pasta are too important for them to give up, it’s crucial for them to abstain from wheat products until the intestines are healthy, and then make their own bread and pasta the right way, including soaking, sprouting, and using a strong bacterial culture.

Increased Risk for other Debilitating Diseases

Individuals with celiac disease are more likely to develop several cancers. They are also more likely to have Addison’s disease, anemia, dermatitis, diabetes, thyroid disease, autoimmune thrombocytopenia, sarcoidosis, IgA nephropathy, and Down’s syndrome.

Symptoms

There are over 300 known symptoms of celiac disease. The more common symptoms are listed below.

  • Abdominal bloating and pain
  • ADHD
  • Anemia
  • Arthritis
  • Anxiety
  • Bone pain
  • Bedwetting
  • Chronic fatigue
  • Constipation
  • Delayed growth and puberty
  • Depression
  • Diarrhea
  • Eczema
  • Failure to thrive
  • Infertility
  • Irritability
  • Irregular menstrual periods
  • Joint pain
  • Malnutrition
  • Migraines
  • Miscarriages
  • Osteoporosis
  • Persistent canker sores
  • Rashes
  • Seizures
  • Tingling sensation or numbness in hands or feet
  • Unusually foul-smelling stool, blood or undigested foods in stool
  • Unexplained weight loss
  • Vomiting

Diet Is the Only Known Treatment

The treatment for sufferers of celiac disease is to avoid gluten entirely, to eat a completely gluten free diet. The FDA does not require food manufacturers to list gluten on their labels. Wheat is required to be clearly labeled, but gluten is not. The following foods contain gluten:

  • Wheat
  • Barley
  • Bulgur
  • Couscous
  • Durum
  • Einkorn
  • Emmer
  • Farina
  • Farro
  • Kamut
  • Malt
  • Mir
  • Oats (unless labeled gluten free oats- oats are often contaminated)
  • Rye
  • Seitan
  • Semolina
  • Spelt
  • Triticale

Gluten is commonly found in breads, bread crumbs, baked goods, beer, biscuits, brewer’s yeast, brown rice syrup (often made with barley enzymes), cereals, communion wafers, crepes, croutons, dextrin, flour tortillas, food coloring, food starch, French toast, granola, gravies, herbal teas, malt vinegar, marinades, sauces, pancakes, pastas, roux, salad dressing, soup, soy sauce, starch, stuffing, waffles, and wine. Any processed food made in a facility that also processes foods with gluten may be contaminated.

Other non-food items that may not be gluten free include:

  • Lipbalm, lipgloss, lipstick
  • Supplements
  • Pharmaceuticals
  • Vitamin and mineral pills
  • Over the counter medications
  • Playdough (some kids will eat copious amounts of the stuff when playing with it)

This list is not meant to be comprehensive. Many processed foods contain gluten, and unless the package says certified gluten free it probably isn’t. Many items that one might think are gluten free like corn flakes and rice cereal use malt or barley extract as a sweetener. Restaurants that do not offer gluten free menus cannot guarantee that their food is gluten free. And sadly, many that do offer gluten free choices contaminate the food while preparing it.

Conclusion

Celiac disease is an autoimmune disease, and like all autoimmune diseases, the body’s immune system attacks the body’s tissues. In the case of celiac disease, T cells attack the lining of the small intestine in response to gluten being passed through the digestive tract. This damage to the small intestine makes individuals with celiac disease more prone to cancers of the intestine. When an individual with celiac disease eats gluten, their symptoms can vary drastically in severity. Ingesting gluten can cause severe symptoms on one occurrence and only mild symptoms the next, which can confuse and delay an accurate diagnosis.

Many individuals with celiac disease suffer in silence, living their lives in constant pain and discomfort, because they have yet to be diagnosed.

Like most autoimmune diseases celiac disease affects more women than men. Women are more likely than men to be misdiagnosed as well and more likely to be told that their symptoms are “in their head”. This is one of the reasons why many sufferers of celiac disease are likely to ignore their symptoms until they become unbearable.

Thankfully, celiac disease is not the mysterious death sentence that it used to be in ages past. Now there are gluten free menus, gluten free options at the grocery store, and naturopathic ways to detox from gluten. Even the Catholic Church and the Methodist Church provide gluten free communion wafers upon request.

We know more about this disease and its symptoms than we ever have before. We also understand that gluten destroys the cilia in the intestines, the part of our anatomy that pulls nutrients into the bloodstream. If a person with this disease continues to eat gluten, malnutrition can result because the body is so damaged it is unable to properly metabolize nutrients from food. Individuals with celiac disease are more likely to be diagnosed with other autoimmune diseases such as lupus and Hashimoto’s thyroiditis.

We highly recommend that anyone with any autoimmune disease completely remove gluten from their diet and concentrate on healing the gut. Anyone with a history of gluten intolerance needs to heal their gut and balance their flora. Check out How to Kill Candida and Balance Your Inner Ecosystem.

Recommended Supplements:

Further Reading:
Sources:


Gut Health

Gut health. Catchy phrase, isn’t it? Of course the first thing it brings to mind is diarrhea, constipation, bloating and gas, right? But gut health is so much more.

It’s not just whether your bowels regularly move or whether you have runny stools. It’s whether you have the right balance of good bacteria to bad bacteria and yeast that determines whether many functions of the gut work properly including assimilation of nutrients.

A sick gut is overrun with “bad” bacteria and yeast. We label bacteria as good when the bacteria benefit us. Good bacteria help us further digest our food, they produce serotonin (a necessary neurotransmitter), and they create byproducts through their metabolic processes that are either beneficial to us or benign. They also play a very important role in keeping both bad bacteria and yeast in check.

Bad bacteria cause inflammation of the tissues in the gut and they release harmful toxins through their metabolic processes. Yeast does the same. In addition, it burrows holes through the protective inner lining of the gut allowing food particles and proteins to pass into the bloodstream. We refer to this process as leaky gut syndrome. This corruption of the normal digestive process sets the immune system into overdrive. Many now believe that leaky gut syndrome may very well be the common denominator and precursor for many kinds of autoimmune disease.

Antibiotic use and gut health

Antibiotics kill bacteria. That’s what they are made to do. The problem is, they usually kill a wide variety of bacteria, both good and bad. After using an antibiotic, you not only need to increase or repopulate your good bacteria, the yeast in your system has had a chance to multiply since the good bacteria that normally keeps it in check has died off. You need to kill the yeast and replenish the good bacteria.

How to increase the good bacteria in the gut

So a healthy balance of good bacteria in the gut is essential to health, especially since our immune system requires good gut health. How do we go about ensuring we have an abundance of good bacteria?

First of all, build them a home and they will come. Good bacteria thrive in a fiber-rich environment. It makes them happy – so gloriously happy they multiply like crazy. The foods that promote this environment are prebiotic foods- raw, fresh, organic, fiber filled vegetables and fruits. The best thing we can do to create an environment that feeds, houses, and promotes good bacteria is to eat a large salad every day filled with dark leafy greens and 10-15 types of vegetables.

Probiotic foods (fermented milk products and vegetables) can also help to increase the amount of good bacteria in the gut, but their significance is often highly overrated. First of all, sugar filled kefir and yogurt products do not promote health. And most of the time, the probiotic bacteria do not survive the stomach acid. But there are supplements made to get past the stomach acid and eating sugar-free probiotic foods on a regular basis will help to some extent. Just remember, the primary method to increase good bacteria is through raw vegetables.

Recommended Supplements:

Further Reading:


If You’re Sick, Chances Are, Candida Is the Foundation of Your Illness

The most common fungus to negatively affect humans, Candida albicans, primarily colonizes the skin and the mucosal membranes of the mouth, genitals, and digestive tract. There are also a few other types of Candida that can impact our health as well; all strains respond well to naturopathic treatment.

Conventional medical experts say that from 30-70% of the present population have a benign colonization of this yeast. I would bet any well trained naturopath will tell you that more than 90% of the population host a Candida colonization and most of them are not benign, not in our modern, processed, easy-food society. In addition, I am yet to meet anyone suffering from any illness, who is not dealing with an overabundance of Candida.

When Candida leads to disease, conventional medical belief states that the infection can be localized, invasive, or systemic. Alternative medical belief would argue that a local infection such as a skin infection, vaginitis, or thrush is an indication that the gut, and likely the whole rest of the body, is already overwhelmed. Lending credence to this belief is the fact that the fastest way to kill any type of Candida infection, and insure it does not come right back, revolves around balancing the gut microbes.

The Candida connection with allergies, asthma, and dermatitis has long been accepted. Current research suggests Candida antigens may trigger celiac and Crohn’s disease. Even though these links of Candida to disease are acknowledged, the conventional medical community is hesitant to understand and accept the role of Candida in patients with multiple complaints often labeled as either non-specific autoimmune disease or more often as psychosomatic illness. These symptoms include fatigue, muscle pain, joint pain, rashes, dysuria, urinary frequency, vaginitis, and more. Nor do they realize Candida is so often the underlying cause for chronic fatigue syndrome, fibromyalgia, irritable bowel syndrome, environmental exposure syndrome, and central sensitization syndrome. Candida even effects the brain, and can be the precursor to many different mental illnesses from depression to schizophrenia. In other words, when the immune system goes belly up, Candida is almost always a major factor, if not, one of the few basic causes, though this connection is often overlooked or ignored.

There are more than 200 species of Candida, but less than a dozen affect humans. Candida alternate in form from budding yeast cells called blastospores to hyphae, thread-like filaments that bore through tissue and individual cells. The fact that it can alternate back and forth in form makes it harder for the immune system to respond to it. We are now discovering that it can produce slightly differing hyphae in different parts of the body, again creating a different immune response.

Candida is controlled or eliminated through diet and supplements, but studies have shown it often reoccurs. Since the same studies showed diet was the most important factor in eliminating the overgrowth, it only stands to reason that dietary changes need to be a lifelong commitment. A return to a standard American diet is a return to disease. A healthy diet, though not as restrictive as a diet designed to kill Candida, will help prevent a recurrence.

Candida overgrowth is certainly linked to antibiotic use, but it is also clearly a by-product of our sugar laden, processed, frankenscience American diet. If you are experiencing allergies, depression, slow healing, a weak immune system, dizzy spells, brain fog, insomnia, migraines, or any autoimmune problems such as chemical sensitivities, unexplained fatigue, muscle aches, joint pain, or similar symptoms, get the Candida that is in your body under control and know that eating well, eating a truly healthy diet is essential in keeping Candida at bay.

Believe it or not, chances are you eat too much sugar. Even most of us health nuts do. Sugar from fruit is fine when the fruit is whole, but sweet fruit and vegetable juices, agave, honey, brown rice syrup, and any refined sugar feeds Candida. To learn more about Candida and how to fight it, check out How To Kill Candida and Balance Your Inner Ecosystem.

Recommended Supplements:
Further Reading:
Sources:
  •  Stephen Olmstead, MD; Dennis Meiss, PhD; and Janet Ralston,BS, Candida, Fungal-Type Dysbiosis, and Chronic Disease: Exploring the Nature of theYeast Connection, Townsend Letter, June 2012


Still Have Candida? How Mercury Fillings Cause Candida Overgrowth

So you don’t indulge in sugar. You never take antibiotics. You eat a pretty good diet. Why are you still battling Candida?

You may have to look no further than your mouth. If you have amalgam fillings – mercury fillings – the cause of your Candidiasis might be staring back at you.

The Problem with Amalgam Fillings

Mercury is one of the most toxic substances known to man, yet many of us have mercury fillings in our mouths that are poisoning us. Tiny particles break free and mercury vapor is released that we inhale or swallow. The mercury release is 50 times higher for those who have mercury fillings capped with gold.

The body doesn’t just slough off the mercury. The sneaky, toxic, heavy metal fools the body. Its molecular structure is so similar to selenium, which the body needs, the cells snap it up as if it were a helpful mineral.

In the gut, mercury creates an environment that is not friendly for beneficial bacteria. An overgrowth of bad bacteria and Candida results.

When mercury fillings are removed and a proper detox is completed, Candida overgrowth is known to resolve itself with little to no effort.

Related: Heal Gum Disease and Cavities Naturally – Step by Step

How to Get Mercury Fillings Removed

Mercury is so toxic, removal of the fillings must be done by a dentist who knows how to protect you during the process. Biological dentists are holistic dentists who are trained in the safe removal of amalgam fillings. It is still a good idea to talk with the dentist to be sure that their procedure covers all of the steps for safe removal.

When mercury fillings are removed, they break apart releasing particles of mercury. They also release vapor. The Proper protocol involves covering every patch of your skin that could be exposed as well as protecting your airway. This is done with goggles to protect your eyes, a forced air breathing apparatus, extra suction, draping to cover your face, a rubber dam to prevent swallowing particles or inhaling vapors. Cold water should also be used to minimize vaporization and you should rinse your mouth thoroughly after removal.

Related: Top 5 Foods that Detox Heavy Metals and Toxins – With Protocol

Find a Dentist to Remove Mercury Amalgams Fillings Safely

The following databases should help you find a holistic practitioner. The International Academy of Biological Dentistry and Medicine has a database of practitioners. You might also try the Mercury Safe Dentist Directory.

In the meantime, (if you cannot remove your fillings, or until you do, and also after you get them removed), kill Candida, and check out Mercury Fillings, Root Canals, & Cavitations.

Take chlorella, spirulina, and lots of vitamin C, from a trustworthy whole food source, and eat tons of salad with a wide variety of produce.

Further Reading:
Recommended Supplements:

Sources:



Herbal Remedies to Eliminate Candida Overgrowth

The first step in eliminating an overgrowth of candida is to stop feeding it. Sugar is your worst enemy. This means eliminating all forms of sugar including simple carbohydrates that the body turns into sugar as well as yeast and moldy foods. Also, avoid all allergens. You need your immune system focused on the task at hand, so don’t challenge it with any foods or environmental substances that have caused you problems in the past.

Herbs and supplements to fight candida

There is an arsenal of natural herbs and supplements at your disposal to fight Candida and other fungi. Here are some of the top contenders.

Aloe vera

Aloe Vera lowers pH levels creating an inhospitable environment for Candida. It also helps detoxify the liver. The liver filters the byproducts of Candida and deals with toxins from the die off process, as the Candida is destroyed. Aloe Vera juice can be consumed on a daily basis (no more than 1/4 a cup) or capsules can be taken.

Garlic

Raw garlic is a powerful anti-fungal that does not destroy beneficial bacteria in the gut. It does, however, kill bad bacteria while killing 24 out of 26 strains of Candida. It can also be rubbed on fungal skin infections. It can be eaten raw, taken in softgel capsules, or taken as an oil. Warning: can be a blood thinner. Do not use garlic if you plan to undergo surgery or if otherwise contraindicated.

Clove Oil

Clove oil is a powerful anti-fungal that also boosts the immune system. Use 15-30 drops in water, 3 times daily.

Coconut oil

Coconut oil is a strong anti-fungal with many beneficial properties. Take one tablespoon 1-2 times a day.

Tea tree oil

Tea tree oil kills bacteria, viruses, and fungi. Use 15-30 drops in water, 3 times daily.

Oil of oregano

Oil of Oregano is a strong anti-fungal and antimicrobial. You can take 5 or more drops under the tongue or dilute in water 2-3 times a day. It can also be taken by capsule or oregano leaves can be steeped for a medicinal tea. Oil of oregano is also very high in antioxidants.

Colloidal silver

Take 1 teaspoon up to 3 times a day, but do not take it long term. There are many claims that colloidal silver is amazing. We haven’t had any luck with it when treating topical bacteria or fungi and there is a lot of controversy about its effectiveness and use, though there are also many claims that it is very effective.

Olive Leaf Extract

Olive oil and olive leaf extract doesn’t directly kill fungi; it disrupts the reproductive cycle. It also stabilizes and lowers blood sugars to help starve Candida. It is also an amazing antioxidant that stimulates the immune system. It can be taken in capsule form, as a tonic, or as a tea.

Undecenoic Acid

Undecenoic acid is a very effective broad-spectrum antiviral that is taken in capsule form.

Grapefruit seed extract 

Grapefruit seed extract is effective against 100 strains of fungi as well as bacteria, viruses, and parasites. It works well with undecenoic acid and does not harm beneficial bacteria. Add 10 drops to water, 3 times a day.

Please note the warnings for pregnant and lactating women for the following remedies:

Black walnut

Black walnut has been shown to be more effective against Candida than any antiviral drug. It can be taken in capsule form or as an extract.

Warning: it should not be used by pregnant or lactating women.

Pau D’Arco 

Pau d’arco is highly effective against Candida; it both inhibits and destroys Candida. It also stimulates the immune system as well. Use as a tea, as capsules, or as a tincture.

Warning: it should not be used by pregnant or lactating women.

Berberine

Barberry and goldenseal are both recommended for Candida. Berberine is the alkaloid they both contain, which is highly effective in fighting Candida. It also boosts and stimulates the immune system.

Warning: it should not be taken by pregnant women. And limit use to 7 days for adults–3 days for children.

For more herbs and supplements as well as information on making tinctures:See the first source for how to make a tincture, and for more info be sure to read Balance the Ecosystem and Bullet Proof Your Immune System.

Recommended Supplements:
Further Reading:
Sources:


The Reasons Gluten Intolerance and Celiac Disease Are On the Rise

It seems that every few years we hear of another diet fad or food fad. In the last few years gluten is getting all of the attention. How can wheat or other common grains–fixtures of the American diet–be causing such problems?

What is gluten? Gluten is the protein found in wheat (including spelt, kamut, triticale , which are varieties of wheat), rye, and barley.

Why has gluten become a problem for so many?

There are several reasons gluten has become a problem for so many Americans.

First of all, bread or wheat forms the basis of the American diet. Toast for breakfast, sandwiches for lunch, rolls or pasta for dinner–the majority of Americans eat wheat all day, every day.

The wheat we eat barely resembles the wheat our ancestors ate. Although it is not genetically modified (yet), it has been significantly altered by selection, through generations of hybrid alterations to increase yields and make it more disease resistant.

Our ancestors used to sprout grains before using them. We rarely take this step to make grains more digestible.

And last, but certainly not least, Candida overgrowth in the gut is epidemic due to the American diet and use of antibiotics.

What is the link between Candida and gluten intolerance?

Our gut is filled with bacteria. If properly balanced, the beneficial bacteria far exceeds the bad bacteria and yeast. The beneficial bacteria are crucial to our health. They help us digest our food. They create neurotransmitters and vitamins. It is said that 80% of our immune system is in the gut.

When we take antibiotics, we kill off beneficial bacteria along with bad bacteria. When the level of bacteria drops in our gut, Candida, the opportunist, overgrows. When we eat sugar and simple carbs that change into sugar (including alcohol), we feed the Candida its favorite food.

Candida begins as a single cell yeast but soon changes form, becoming a hyphae, stretching out long filaments that bore through tissues in the gut (and throughout all organs of the body). A healthy intestine is lined with cells that form a tightly knit defense to keep its contents contained. Nutrients are pulled from the food we eat through tiny vessels from the circulatory system and lymphatic system within the villi, little hair like projections. When Candida erodes the lining of the gut, undigested food particles and large proteins, like gluten, are leaked into the bloodstream and the lymphatic fluid. The immune system attacks these particles, perceiving them as foreign invaders. This is the root cause of many auto-immune diseases and allergies.

What are the symptoms of gluten intolerance?

Digestive disturbances such as gas, bloating, and diarrhea are the most basic symptoms of gluten intolerance experienced when gluten is consumed. Those with a severe sensitivity also experience rashes (which can be severe, itchy, weeping sores) along with mild to severe muscle and joint pain.

Gluten sensitivity includes a reaction to foods with minute amounts of gluten including foods processed in a shared facility. In other words, wheat , rye, or barley may not be an included ingredient, but if the equipment used to process a particular sauce or packaged food was used to process food with wheat, it can be contaminated and produce symptoms.

What is Celiac Disease?

Celiac disease is an autoimmune disease with a genetic predisposition. There are up to 300 symptoms of this disease, but there are also individuals who are asymptomatic. The one thing they all have in common is the result of eating gluten–it attacks and destroys the villi in the intestine. When villi is destroyed, our capacity for absorbing nutrients from our food is diminished. Each time gluten is eaten even in small amounts, more damage ensues.

Can gluten intolerance be reversed?

If Candida is eradicated, if the gut is completely healed and is no longer permeable, and the immune system has healed, it is possible that many will again tolerate gluten. It is advisable, however, to get tested to be sure Celiac disease is not silently damaging the intestine.

In conclusion

Gluten intolerance is not a fad. It is a fact–an every growing reality caused by the American diet and lifestyle. If you have been diagnosed with any autoimmune disease or with gluten intolerance, leaky gut caused by Candida may well be the root cause. See How to Kill Candida and Balance Your Inner Ecosystem.

Recommended Supplements:
Further Reading:
Sources:


How to Kill Fungal Infections

Do you suffer from chronic sinus infections? Respiratory infections? Gum disease? Ear infections? Digestive problems? Chances are you are suffering from an overgrowth of Candida, the most prevalent fungal infection.

There are four types of infections we suffer from: bacterial, viral, parasitic, and fungal (though an argument could be made that fungal infections are parasitic). Too often we assume that our bronchial infection is bacterial. We take ineffective antibiotics that kill off more of the beneficial bacteria in our gut and allow Candida to thrive.

We feed yeast with an unhealthy diet filled with sugar and simple carbohydrates. When we start to clean up our diet, we starve Candida which releases toxins into our system. These toxins make us feel terrible. We eat sugar or high carb foods and we feel better because we have fed the Candida. Candida multiplies and we crave more sugar. And thus the cycle begins.

It’s easy to know you have a yeast problem when you have vaginal yeast infections, athlete’s foot, fingernail or toenail infections, or patches of yeast on the skin. If you suffer from these infections, it is highly likely that you have a systemic problem with yeast as well.

Updated: Best Supplements To Kill Candida and Everything Else You Ever Wanted To Know About Fungal Infections

How to Kill Candida and Other Fungal Infections

First and foremost, the very best supplement I know of to kill any fungal infection is Formula SF722 by Thorne. It really is an amazing yeast killer. Below we have a list of supplement recommendations, but if you can only afford one, trust me, get the SF722. In fact, if you can only afford two, and you are unwilling or able to keep your diet right, get two bottles of SF722. You can also take a lot of them at once if need be. For particularly bad infections of a fungal infection, try taking up to 30 a day for a few days, and them reducing to a maintenance dose. You can also use topically. It hurts (only when there is an infection to kill), but it doesn’t damage the skin. They are the best for Candida or any other fungal infections, and Green Lifestyle Market accepts full refunds, no questions asked if you try and you don’t feel it’s working for you. Full disclosure, Green Lifestyle Market is our sister company.

The first step in eliminating an overgrowth of any fungus is to stop feeding it. Sugar is your worst enemy. This means eliminating all forms of sugar including simple carbohydrates (and alcohol) that the body turns into sugar.

Yeast in foods may also feed a fungal infection. When you are battling an overgrowth of systemic yeast or fighting a localized infection, avoid any foods with yeast–this means leavened breads.

Stop eating any trigger foods that you suspect may be a source of an allergic response. You are going to war. Candida and other fungi are the enemy. If your immune system if engaged in battling other issues, it won’t be 100% available to fight the fungi you are trying to eliminate. Don’t challenge it with any foods that you have ever had an allergic response to in the past. You need all of your resources at their best.

Fungal Supplement Stack – Knock Out Yeast, Candida, Mold, Fungus

The first three should be plenty for most people, but for really prominent fungal issues or for impatient people with a bigger budget I’d recommend all of these:

Diet

Although your diet must eliminate some of the foods that you will normally eat on a healthy diet, the basis of a healthy diet remains the same. Your diet should consist of 80% fresh, raw, organic produce, more vegetables than fruit. Choose a wide variety of nutrient dense foods. If you eat meat, make sure you choose organic meat. You do not want to eat meat from diseased animals fed hormones and antibiotics. Avoid processed foods, and do not eat any foods with artificial flavorings, colorings, preservatives, MSG, or trans fats. Avoid all GMOs. This is easy to do if all of your food choices are organic.

This is a prebiotic diet. Raw produce is high in fiber, which is essential for gut health. Fiber not only moves toxins through the bowels, it provides the perfect environment for healthy bacteria to thrive. Many conventional sites that talk about a diet for Candida warn against eating fermented foods. Fermented foods such as sauerkraut, kimchi, kombucha, and keifer provide the healthy bacteria needed in the gut–the bacteria that will ultimately crowd out Candida. Foods that kill fungi include onions, leeks, green apples, ginger, pomegranates, and citrus fruits. Along with diet, there is an arsenal of natural herbs and supplements at your disposal to fight Candida and other fungi.

Related:

Herbs and Supplements to Fight Candida and other Fungi

Aloe Vera

Aloe Vera lowers pH levels creating an inhospitable environment for Candida. It also helps detoxify the liver. The liver filters the byproducts of Candida and deals with toxins from the die off process as the Candida is destroyed. Aloe Vera juice can be consumed on a daily basis (no more than 1/4 a cup) or capsules can be taken.

Garlic

Raw garlic is a powerful anti-fungal that does not destroy beneficial bacteria in the gut. It does, however, kill bad bacteria while killing 24 out of 26 strains of Candida. It can also be rubbed on fungal skin infections. It can be eaten raw or taken in softgel capsules. Garlic cloves can be inserted into the vagina to treat vaginal yeast infections. (see link below).

Warning: Garlic can thin the blood. Do not use garlic if you plan to undergo surgery or if otherwise contraindicated due to another health condition or medications.

Clove Oil

Clove oil is a powerful anti-fungal that also boosts the immune system. Use 15-30 drops in water, 3 times daily.

Coconut Oil

Coconut oil is a strong anti-fungal with many beneficial properties. Take one tablespoon 1-2 times a day. You can eat it plain, add it to smoothies and cook with it.

Tea Tree Oil

Tea tree oil kills bacteria, viruses, and fungi. Some recommend using internally (take 15-30 drops in a cup of water 3 times daily) but many professionals say to only use topically. Update: Lemongrass works even better than tea tree for topical fungal treatment.

Oil of Oregano

Oil of oregano is a strong anti-fungal and antimicrobial. You can take 5 or more drops under the tongue or dilute in water 2-3 times a day. It can also be taken by capsule or oregano leaves can be steeped for a medicinal tea.

Colloidal Silver

Take 1 teaspoon up to 3 times a day, but do not take it long term. There are many claims that colloidal silver is amazing. We haven’t had any luck with it when treating topical bacteria or fungi and there is a lot of controversy about its use and effectiveness, though there are also many claims that it is very effective.

Olive Leaf

Olive leaf disrupts the reproductive cycle of fungi. It also stabilizes and lowers blood sugars to help starve Candida. It is also an amazing antioxidant that stimulates the immune system. It can be taken in capsule form, as a tonic, or as a tea. See below for teas and tonics.

Undecenoic Acid

Undecenoic acid is a very effective broad-spectrum antiviral that is taken in capsule form. This is the SF722 mentioned above. You can puncture the gelcap and squeeze out the liquid to treat skin infections and vaginal infections. Or you can use the liquid added to 98 ounces of filtered water for a douche. Be forewarned, when it comes into contact with yeast, it burns. But it works amazingly well.

Grapefruit Seed Extract 

Grapefruit seed extract is effective against 100 strains of fungi as well as bacteria, viruses, and parasites. It works well with undecenoic acid and does not harm beneficial bacteria. Add 10 drops to water, 3 times a day.

Diatomaceous Earth

No, we are not talking about eating dirt. Almost, but not quite. Diatomaceous earth is silica (silicon dioxide), a very hard substance from the shells of diatoms, tiny single-celled plants. This provides a needed nutrient and there are amazing claims of restored health and vitality associated with it. Take one teaspoon morning and night. It can be added to any liquid, but tends to settle. It suspends well in smoothies. Diatomaceous earth will help to quickly remove Candida from the intestinal walls and out of the body.

Probiotics

Probiotics will help you rebalance your gut with beneficial bacteria that will crowd out Candida and they will help kill Candida as well. Probiotics foods as well as supplements are recommended.

Please note the warnings for pregnant and lactating women for the following remedies

Black Walnut

Warning: Do not use if pregnant or lactating.

Black walnut has been shown to be more effective against Candida than any antiviral drug. It can be taken in capsule form or as an extract.

Pau D’Arco

Warning: Do not use if pregnant or lactating.

Pau d’arco is highly effective against Candida; it both inhibits and destroys Candida. It also stimulates the immune system as well. Use as a tea, as capsules, or as a tincture.

Barberry, Goldenseal, and Coptis Chinensis

Warning: Do not use if pregnant. And limit use to 7 days for adults–3 days for children.

Barberry, goldenseal, and Coptis Chinensis are all recommended for Candida. Berberine is the alkaloid each contains, which is highly effective in fighting Candida. It also boosts and stimulates the immune system.

Wormwood

Warning: Do not use if pregnant.

Wormwood is an age old remedy for parasites and an aggressive treatment for Candida. Candida is particularly difficult to treat when it takes root in the intestines. Wormwood is considered one of the best remedies when the infection has reached this stage.

Topical Applications

Any of the essential oils used to treat fungal infections can be used topically. Essential oils are very strong and generally are not used full strength. Although many oils can be used as a carrier, it makes sense to use coconut oil since it is also antifungal. Add a few drops to a tablespoon of oil and spread on the affected area (including nails and nail beds if needed).

Although you will find many sites advising the use of corn starch for athlete’s foot or other signs of fungus, DO NOT DO THIS! Corn starch will feed the fungus and make it worse.

Teas and Tinctures

The following herbs can be used as a tea–for external as well as internal use or made into tinctures. (Remember to follow the warnings for pregnant and nursing women. Of this list, only olive leaf and thyme are to be used by pregnant or nursing women. Check for other warnings listed in the text above.)

To make a tea, use 1-2 teaspoons of herb per cup of boiling water. Steep for 15 minutes. Drink 2-3 cups per day. You may also use the tea to wash affected skin, to soak hands and feet (to treat affected nails), or you can add the tea to bath water.

To make a tincture, use a glass bottle or jar. Place one cup of herb in the jar and cover with 2 cups of vodka. Place in a dark space for 3-4 weeks. Shake often. Drain and save liquid, discard leaves.

Candida Die Off or Herxheimer Reaction

When Candida or other yeast cells are killed, they give off toxins. Candida gives off 79 different toxins. These toxins can overwhelm the body, causing allergic reactions and inflammation. These toxins can actually damage the body as well.

Die off symptoms can include nausea, headache, fatigue, fever, an increase in muscle and joint pain, swollen glands, digestive disturbances, sweating, elevated heart rate, itching, hives, rashes, and skin breakouts, as well as “brain fog”. Some also experience sinus, vaginal, and prostate infections.

The first defense against an excessive toxic response is to follow your diet. The fiber included in an 80% raw diet will help quickly move the fungus out of your system. Twice daily doses of diatomaceous earth will also help remove the dying fungus from your body.

It is imperative that you drink a lot of clean water. We recommend cranberry lemonade– as much as a gallon a day, sipped throughout the day. It will give you vitamin C, support the kidneys, and help flush out toxins. (See the link below for the recipe. )

You must move your lymph. Your lymphatic system does not have a pump to help it circulate. Your movement is essential. The best way to assist your lymphatic system is bouncing. Rebounders are great. If you don’t have one, just bounce! Bounce on the balls of your feet! Hop, dance, jump rope, do jumping jacks. If this is too much for you, walk or do yoga. Just move. If you regularly exercise, keep it up. It’s a good time to sweat. It’s a good time to breathe heavily. Intense exercise is good when you are detoxifying from Candida. On the other hand, if your die off symptoms are severe, you need to listen to your body and not push yourself too hard. Use your best judgement.

This is the time to support your immune system. Molybdenum and milk thistle will help your liver expel toxins. If you are having a bad reaction, this support is essential. Candida releases a neurotoxin, acetaldehyde, during die off that is particularly destructive to the body. It attacks red blood cells and kills brain cells. Molybdenum converts acetaldehyde into acetic acid which the body can expel or turn into digestive enzymes.

Your body needs vitamin C (1000 mg 2X a day), vitamin B complex, and a good multivitamin.

Saunas, dry brushing, and hot and cold hydrotherapy will also aid you in releasing toxins.

Cat’s claw and echinacea are herbs that support the immune system. Do not use echinacea long term (no more than 3 weeks at a time with a 1 week break). Both of these herbs can be used as a tea or made into a tincture (see above), or used in capsule form.

If you follow these suggestions but are still experiencing severe symptoms of die off, cut back on your antifungal treatments–but do not stop! These symptoms are a sign that you have a significant overgrowth. Remember the cycle? Are you craving sugar? Pizza? Beer? French bread? As your symptoms abate, continue what you were doing. It was working!

When Do You Stop Taking Antifungal Treatment?

After 7 days with no symptoms of die off and no symptoms of fungal infection, begin adding more fruit to your diet. If you have no problems after another 7 days while eating fruit, you can stop taking your antifungal supplements.

Continue eating fermented foods and taking probiotics. If you wish to discontinue taking vitamin C, titrate down. Do not stop suddenly.

Many people suffering from Candida find that it takes 4-8 weeks or more to successfully eradicate it. Often, when you think it is gone, symptoms reappear. If they do, just repeat the protocol and keep adding probiotic foods to your diet. You will win, and the health benefits will be a welcome reward. If you’re dealing with Candida overgrowth, also check out Best Supplements To Kill Candida and Everything Else You Ever Wanted To Know About Fungal Infections.

Recommended Supplements:

(Take these all together, except FloraMend, take that separately)

Further Reading:
Sources: