“I saw so many diseases that I was working on to be due to a parasite and a toxin in combination. All diseases are due to a parasite, something that’s trying to live on you. Even if it’s a bacterium, that’s really a parasite in a sense, a toxin, a solvent, may be a heavy metal that’s facilitating that invader,” says Dr. Hulda Clark, PhD (6:16).
Clark is a naturopath with her doctorate in Cellular Biology. Her connection that parasites and pathogens work together, as a team, each with a job, explains how the microbiome declines. We live in an every increasing toxic world. Our bodies are resistant but eventually can’t take the overload, and snap.
The concept that our bodies are filled with toxins, heavy metals, parasites and invaders is seen by some medical professionals as quackery. People who proactively detoxify themselves differ in this perspective. Their efforts to eradicate and flush out these impostors prove successful on many levels including increased health and wellness. One area of focus for many people is eliminating parasites.
Different parasites cause different issues.
Clark gives the example of diabetes saying, “You have the pancreatic fluke invading the pancreas.”
Diabetes is a disease of the pancreas.
She goes on to say other factors are associated with the decline in health of the pancreas, specifically, “Pollutant wood alcohol, methyl alcohol, which pollutes nearly all the processed foods we have on the market in tiny amounts. By the time you’re drinking and eating it all day long it adds up to too much.” (7:20).
Woodrow C. Monte, PhD, RD and Professor Emeritus of Food Science and Nutrition at Arizona State University, says methanol, wood alcohol, is found highest in cigarettes, diet foods or drinks containing aspartame, packaged fruit and vegetables or their juices, shelf canned jellies, jams and marmalades, smoked food, overly ripe fruit and vegetables and chewing gum.
He says liquor falls under the same category saying, “The problem here is that spoiled fruit is often contaminated by bacteria that release methanol from pectin.”
One of the biggest surprises is the methanol content of cooked tomatoes. Cooking them for an extended period of time shows less methanol content but virtually nobody does this. Tomato sauces cooked for 3 hours with no lid test with no methanol content.
Vegetables, fruits, jellies, jams and marmalades made fresh and stored in the refrigerator do not pose a risk for methanol content.
Methanol could be entering our systems through our water supply and chemicals as the National Toxicology Program says, “Most of the methanol manufactured worldwide is used in the production of chemicals such as formaldehyde, methyl tertiary butyl ether, acetic acid, methyl methacrylate, and dimethyl terephthalate. It also is used in the treatment of wastewater and sewage.”
They go on to say, “Food is the primary source of human methanol exposure. People also are exposed to methanol through two direct food additives, aspartame and dimethyl dicarbonate (DMDC), which are metabolized to produce methanol.”
Clark says, “If you correct those two things you recover from your diabetes.” (7:40).
The microbiome grows and declines to keep the ecosystem in balance.
Current Infectious Disease Reports says, “Microflora most often assist the host through symbiotic relationships. Disturbances in this symbiotic relationship can lead the microflora to be pathogenic in diverse conditions such as inflammatory bowel disease, irritable bowel disease, obesity, graft-versus-host disease, HIV immunopathogenesis, and possibly cancer. Defining those microflora attributes that result in health and those that trigger disease is key to harnessing the microflora to promote human health.”
To read more on pathogens and parasites click here.
*Nourishing Plot is written by Becky Plotner, ND, traditional naturopath, GAPS who sees clients in Rossville, Georgia. She works as a Certified GAPS Practitioner who sees clients in her office, Skype and phone. Since her son was delivered from the effects of autism (Asperger’s syndrome), ADHD, bipolar disorder/manic depression, hypoglycemia and dyslexia through food she continued her education specializing in Leaky Gut and parasitology through Duke University, finishing with distinction. This is not a news article published by a paper trying to make money. This blog is put out by a mom who sees first hand the effects of nourishing food vs food-ish items. No company pays her for writing these blogs, she considers this a form of missionary work. It is her desire to scream it from the rooftops so that others don’t suffer from the damaging effect of today’s “food”.
“GAPS™ and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride. The right of Dr. Natasha Campbell-McBride to be identified as the author of this work has been asserted by her in accordance with the Copyright, Patent and Designs Act 1988.
Topicsadditives ADHD adrenal anxiety autism B12 behavior bipolar candida cholesterol depression Dr. Natasha Campbell-McBride drugs fluoride food intolerances GAPS GAPS approved GAPS recipe GAPS recipes GAPS snack GMO healing heavy metals heavy metal toxicity hormones iodine kombucha Kraut juice liver support meat stock microbiome natural healing nutrient dense nutrient dense foods probiotic probiotics recipe recipes research sauerkraut thyroid toxicity toxins wheat yogurt
Subscribe to our blog posts!
- Making A Kombucha SCOBY From a Store Bought Bottle of Kombucha
- Fermented Ginger
- Cooking A Pigs Head – GAPS Approved
- Fermented Beans – GAPS Approved
- Fried Zucchini – GAPS Approved
- Zucchini Bread – GAPS Approved
- Top Rated Air Filters To Remove Your Toxic Environment
- Resolving Natural Deodorant That Burns The Armpit
- Beneficial Worms and Bacteria for a Healthy Microbiome