“Your undigested food can increase your allergenic potential by 10,000 fold,” says Tom Malterre a nutritional expert who happens to have food sensitivities and celiac disease. If you are not digesting your food, you are not getting the nutrients from the food and the potential of developing a food intolerance increases.
Undigested food manifests from several factors. When the mucosal lining is compromised the bacteria in the rest of the tract is compromised, including the saliva in the mouth where food begins processing. The stomach acid is also adversely effected. This altered digestive process causes less digestive enzymes to be released by the pancreas and food does not get digested properly.
Other factors make the process worse such as stress, caffeine, dehydration and medicines.
Proton pump inhibitors stop acid production. The parietal cells secrete hydrogen, from hydrase.
Fungicides are now showing up as one of the main culprits for the decline.
“Fungicides are some of the most potent mitochondrial inhibitors on the planet,” Malterre says.
Interestingly, researchers John Whipps and Mark McQuilken are finding bacteria and fungi are proving in research studies to control fungal pathogens.
In Malterre’s clinic he has groups of people coming in with the same symptoms at the same time. He thought it peculiar and studied their files collectively. What he found was they were all neighbors living near a raspberry field. Their symptoms were directly correlated with the spray used on the raspberry field.
“What’s a mitochondrial inhibitor?” Malterre asks. “Fungicides.”
Dr. David Perlmutter, author of Brain Maker says, “It changes the microbiome, it changes the gut bacteria. When you do that you set the stage for leakiness of the gut and that sets the stage for autoimmune conditions.” (45:00)
The results are specific to the, “Magnitudes of responses varied by herbicide, antibiotic, and species. When induced, MICs of antibiotics of five different classes changed up to 6-fold. In some cases the MIC increased, and in others it decreased. Herbicide concentrations needed to invoke the maximal response were above current food maximum residue levels but within application levels for all herbicides,” says GMO free Pennsylvania, a site that evaluates peer reviewed literature.
“The more fungicides you have it’s like taking an acid blocking medication,” Malterre says.
Which means the higher your fungicide intake the less HCl, the less digestive enzymes, the more undigested foods, allergies and autoimmunity.
Malterre says if you have the symptoms of low stomach acid, get gas and bloating after eating or stagnant feeling food in the stomach then you may have low stomach acid.
In this case supplementing with HCl and reducing food intolerances can help. However, if the source is breathing in or eating fungicides, a more creative route of pesticide avoidance needs to be addressed.
One unintended study group that is allowing for the most definitive results is the results from an unintended health decline due to over-spray in Hawaii. Click here to read more.
*If you learned something from this post share it so others can do the same. To support the efforts of this blog shop the affiliate links above like this one. You pay the same shopping through Amazon while the author receives a small referral fee from Amazon. This offsets the costs of this site.
*Nourishing Plot is written by Becky Plotner, ND, traditional naturopath, GAPS who sees clients in Rossville, Georgia. 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”.
Tom Malterre spoke at an online conference June 29, 2015.
Topicsadditives ADHD anxiety autism B12 bipolar cancer candida chelation cholesterol depression Dr. Natasha Campbell-McBride fermented food fermented foods fluoride food intolerances GAPS GAPS approved GAPS recipe GAPS recipes GAPS snack GMO healing heavy metals heavy metal toxicity Homeopathy iodine kefir kombucha liver support microbiome natural healing nutrient dense nutrient dense foods parasites probiotic probiotics recipe recipes research sauerkraut thyroid toxicity toxins wheat
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