Curing thecommon cold and other acute infections, flu, with produce?
For many acute infectious disorders, no magicpill at a high price may be needed. (None may be needed to address many degenerative disorders for that matter.) The body’s seemingly magical immune system can very often heal itself and the disorder based on the least expensive foods in the market: the produce. Since many pathogenic bacteria have become resistant to all but the more toxic antibiotics, training the immune system to beleaguer the bugs may prove to be the wisest approach.
After all, antibiotics commonly get used to treat Lyme disease and mycoplasma infections. Both of these infections can be hard to eradicate, therefore often if an antibiotic treatment fails the claim is made that the duration of treatment was insufficient or the wrong antibiotic was used. A more robust immune system might make more headway against such tenacious disorders, possibly in combination with the antibiotic.
Of course with severe symptoms one needs to visit a health professional or the emergency room, for example with a fever over 101ºF, any enduring fever, or frequently occurring boils, sore throats, ear infections, labored breathing, dehydration (dry eyes, little urine, excessive fatigue), enduring stiff neck, or unintentional weight loss.
I don’t get flu shots.
If I feel I’ve made myself susceptible to the latest bug by getting a thorough chill or by overeating (we’re all human), almost always any signs of impending symptoms dissipate within a day. The key seems to be making sure to maintain my tissues slightly more alkaline for a few days, as checked (only approximately) via urine pH. Pathogenic organisms tend to reproduce more rapidly in less alkaline, slightlyacidotic blood and tissues. (Technically the blood is always alkaline, very close to pH 7.4. If it were ever acidic, the body would die shortly. Here “acidotic” will be the term used to connote blood that is slightly less alkaline within the alkaline survivable range than is optimal for long term healthy survival.) Fewer infectious organisms may thrive in slightly more alkaline, slightly higher pH blood and tissues. Candida yeast in particular may diminish in such a pH environment.
The immune system doesthrive in slightly higher pH blood and tissues. Normally, if not challenged by germs, I try for urine pH about 6.6 upon waking, and 7.4 during the day. If I’m feeling susceptible I aim for higher pH (more alkaline, less acidic), say 6.8 to 7 upon waking, and 7.4 to 7.8 maximum during the day.
The blood of most people transitioning from the SAD diet probably ranges from a little or a lot more toward the acidotic than ideal, so that the dietary changes described here may bring urine pH up to the level of 7.4 or 7.6 that may prove very beneficial to the body for fighting pathogens. For vegetarians eating a substantial amount of greens every day, the pH may actually get too high. (The chlorophyll in greens helps make the blood more alkaline.) Keeping urine pH higher than 7.8 for very long eventually may prove somewhat harmful, so I do monitor it by occasional checking with a pH strip. Symptoms of excessive alkalinity, a condition caustic to the body, include less acidity in the stomach with consequent poor digestion of protein and diminished ability to kill bacteria, as well as hypersensitivity and even muscle spasms if one maintains urine pH higher than 7.8 for very long (pg.259, Conscious Eating by Gabriel Cousens ISBN 1-55643-285-2). While I have experienced hypersensitivity, I’ve not experienced muscle spasms, even with pH at 8.0 for a several hours. (Please see “Acid-alkali balance” and “What viruses like to eat”.) The moral is that neither excessive alkalinity (alkalosis) nor insufficient alkalinity (acidosis) is beneficial.
When challenged by an infection, a quick way to boost one’s alkalinity is to eat more organic leafy greens or broccoli, with very little if any oily dressing, carrots, more green veggies and ripe bananas, while avoiding caffeine, processed sugars, and animal products. Excess protein from animal products with their metabolic byproduct sulfuric acid (sulfate) and high content of acid-forming phosphorus, inherent urea, uric acid and purines can make one slightly acidotic.
Supplemental vitamin C in the form of acetic acid not only makes one more acidotic, but also chelates copper, depleting the body’s supply. Vitamin C in whole foods is often already organically bound to copper, supplying it in a form the body can assimilate and use. Although I don’t take any C, feeling that I get enough via veggies and fruits, researchers have reported success in reducing the duration of illness and toxic load with short-term administration of mega-doses of C (Vitamin C, Infectious Diseases, and Toxins by Dr. Thomas Levy). All acutely ill people may become deficient in C without a source of it through fruits, vegetables or supplements. When using mega-dose therapy, it’s necessary to drink lots of water. Mega-doses of anything would be the last approach that I’d try, but especially vitamin C due to its acidity.
Refined sugar competes with vitamin C for uptake into white blood cells, impeding their ability to fight infections and cancer.
Citrus fruits such as oranges make one less alkaline, more acidotic for hours after consumption, while the body metabolizes the citric acid. Just a cup of raw broccoli florets provides at least as much vitamin C as an orange. Broccoli as well as leafy greens not only provide C and many other nutrients, but also make one slightly more alkaline, not acidotic.
I’ve found that raw broccoli is more effective against colds than cooked. It has been shown that broccoli contains phytonutrients that act against cancer. Perhaps broccoli’s phytonutrients also slow viral reproduction rates. I blend the raw broccoli in a powerful Vitamix (2 horsepower, www.RawFood.com). Blending may well release the phytonutrients without cooking, which destroys some of them. If the broccoli’s relatively fresh-picked, the blended broccoli doesn’t taste all that bitter; it tastes vibrant. If one can’t eat much raw broccoli, how about lots of steamed, plus salads and plenty of other veggies, with very little fatty sauceif any?
The diet described in this book, that supports healing may well support a robust immune system.
The flavonoid compounds found in many whole, raw plant foods help fight viruses as well as inflammation, allergies, and toxins. Flavonoids may even reduce the viral reproduction rate.
Garlic has antiviral, antibiotic and antifungal properties, as well as being a blood thinner.
The body usually makes proteolytic enzymes (protease) to aid in the digestion of proteins by breaking them into shorter chains, and to break apart debris in the body. Such enzymes may also remove part of the protein portion of the coats of viruses before they enter cells, or even deactivate viruses (http://fast-weight-loss.infinity2.info/research/pdf/1913.pdf) as part of the immune function.
Just as the casein-glue in dairy products causes a film to get deposited on even smooth glass, so does a film remain on the throat. If the head gets tilted back while consuming dairy, or one leans back after drinking, the film can make its way into the inner ear, creating a moist nutrient ambient for the growth of pathogens, with the resultant earache. If the film gets into the nose or lungs, it can make any symptoms worse. If one’s allergic to dairy, then it may cause extra mucous production as well. Reactions to dairy or grain (gluten) allergens can cause pooling of fluid in the middle ear, culturing pathogens.
One could minimize fats to say 20% of calories since an excess of fat “coats cells”, inhibiting nutrient transport. Whole food fatty sources such as nuts, seeds, olives and avocado are preferable to oils, since oils oxidize and go rancid rapidly. The polyunsaturated fatty acids of even those oils that contain lower levels of polyunsaturated go rancid since polyunsaturated fatty acids have two bends in the molecules that are very vulnerable to attack by oxygen. Yet the taste may not be bitter if the monounsaturated and saturated fatty acids dominate the flavor, as in olive oil.
Antibiotics have no effect on viruses, which are just coated DNA, not cells like bacteria, making development of medications effective against viruses extremely challenging. Antiviral pharmaceuticals may cause substantial damage to the cells hosting viruses, and to the rest of the body. Influenza, many earaches, the common cold, and many if not most cases of bronchitis are caused by viruses, not bacteria.
Taking antibiotics when not necessary may well cause problems. Antibiotics not only can cause potentially harmful side effects, but also can inhibit immune function, ironically undercutting the body’s efforts to thwart pathogens. Destroying the bacteria that are susceptible to antibiotics leaves the body vulnerable to invasion by bacteria resistant to antibiotics since such bacteria would not have to compete for territory with susceptible bacteria. Antibacterial soap likewise clears territory for resistant bacteria to populate. Regular soap can kill most bacteria.
Antibiotics can kill the beneficial bacteria living in the intestines, possibly resulting in mold or yeast (candida) infections and poor digestion unless probiotics get supplemented. Although supplemented probiotics would likely get killed soon by the antibiotics, I speculate that during the perhaps brief time that supplemented probiotics survived they’d help fight pathogens surviving in the digestive tract, as probiotics also do when one’s healthy. The duration of their contribution would be maximized by activating them via hydration before ingestion. For myself, I’d hydrate them say 10 minutes before drinking them before eating, before much stomach acid had been secreted in response to food. Taking a variety of probiotic strains would increase the likelihood of some strains surviving longer against antibiotics (Kyo-Dophilus “Friendly Trio” by Wakunaga of Mission Viejo CA). If the stomach is very acidic, most of the probiotic bacteria might get killed before reaching the intestines, so in addition to the hydrated probiotics, tablets or capsules could be taken as well, to ensure survival of more probiotics, or the hydrated probiotics could be eaten with alkaline ripe bananas. (Please see “Powerful probiotics”.)
Iron is a crucial nutrient for bacteria, amoeba, and malaria. Those who supplement iron could ask a health professional whether it’s safe to forgo iron supplementation during an infection by such pathogens since the short term goal is to thwart the pathogens. Of course malaria always requires medical treatment as well as nutritional considerations.
If I ever got challenged by a gastrointestinal infection or systemic candida yeast or mold infection, I’d probably skipfruit due to concern about feeding the pathogens their favorite food. If I didn’t feel like eating much, I’d still supplement probiotics to help fight the pathogenic microbes.
Although in general I try to minimize or avoid most supplements, if I find it difficult to maintain pH a little more alkaline when challenged, I’ll also consider supplementing a little potassium gluconate (as directed on the bottle, or less) to maintain my blood slightly more alkaline, with urine pH say 6.8 to 7 upon waking, and 7.4 to 7.8 during the day, as checked approximately by testing with pH strips. (Please see “Acid-alkali balance”.) Care must be taken when supplementing potassium. An excess can result in dangerous heart arrhythmia, especially hazardous for those taking digitalis. The kidneys must also be healthy enough to filter out unnecessary potassium.
The combination of an infection and an open wound in the area of the infection can lead to a life-threatening infection of the blood. If I ever got that combination, I’d visit a health professional or the emergency room. An example would be a gastrointestinal infection combined with bloody stool.
The compounds in Red Marine Algae such as dulse may act to trigger a specific cellular response sequence that interrupts the replication of viruses. Sulfated polysaccharide compounds in the algae may suppress retroviral replication and/or inhibit viral reverse transcriptase (www.rawfood.com). For consumption of larger amounts such as half a cup, dulse can be rinsed until it tastes bland to remove the sea salt and inorganic iodine. Algae such as chlorella have developed tricks battling viruses over billions of years, tricks that can benefit us. (Please see “Super nutritional algae”.)
If I were challenged with an infection that wouldn’t respond to the measures already mentioned, I’d try grapefruit seed extract (GSE). Although it may sound unlikely that such a commonplace source could provide the following benefits, nature does protect the seeds of life. GSE is reputed to be effective both internally and externally against viruses including measles and herpes, bacteria, even spores similar to anthrax, candida yeast, fungi and though the breadth of effectiveness seems absurd even head lice, fleas, mites and other small pests. Apparently GSE alters the cell membranes of microbes other than viruses by inhibiting enzymatic activities, limiting the uptake of nutrients as well as causing leakage of cellular contents with low molecular weight through the cytoplasmic membrane. It’s not known how GSE can affect the cell membranes of a diverse group of microbes with virtually no toxicity toward animal life. An "Acute Oral Toxicity Study" concluded that it would take 4,000 times the normal adult dose to risk a 50% chance of poisoning (www.nutribiotic.com, www.nutriteam.com/gsewhat.html, www.pureliquidgold.com, okok.essortment.com/grapefruitsee_rbcp.htm). It’s also not known how GSE can act as an antiviral remedy, since viruses do not have cell membranes. GSE is claimed to stimulate the immune system and to be a powerful antioxidant. I would not use GSE as a preventative, since it may irritate skin or mucous membranes, or weaken probiotics at least partially. I’d supplement probiotics while taking GSE. A further possibility is taking olive leaf extract, another supplement with a broad range of effectiveness against pathogens.
Cranberry juice may well aid in fighting off urinary tract infections, since cranberries contain proanthocyanidins, which can help block the ability of bacteria to adhere to the bladder wall (Vegetarian Times pg.18 June 2005).
Staying hydrated via warm drinks such as herbal teas can help loosen mucus and congestion.
New Chapter makes a capsule called “Sinus and Respiratory” that may effectively stimulate the immune system.
For symptom treatment of a cough, Zand makes lozenges containing mullein leaf and marsh mallow root. This herbal preparation seems to provide temporary relief.
Special cases: Boosting the immune system can help fight HIV/AIDS. Please see “Chronic fatigue syndrome, HIV/AIDS, and fibromyalgia”. Since Mad Cow Disease is not caused by an organism it bypasses the immune system. For comments on “prion” disorders and what I’d do to help mitigate the effects for as long as possible if challenged, please see “Dairy dubious for health”.
