Detoxification: Mold and Mycotoxins

Detoxify mold and mycotoxins to restore the health of your tissues.

We now have testing to measure your inital mycotoxin load and monitor improvements during detoxification

1. ACTIVELY RID YOUR BODY OF MYCOTOXINS:

First avoid taking in more by evaluating your home and workplace and avoiding ingestion of large amounts of mycotoxins. (See Addendum Below)

Cell Membrane “Flush” Releases Mycotoxins: This may be the most effective and fast-acting treatment–Cell membrane components are given with glutathione intravenously. This allows the cells to repair and replace the multiple damaged membranes.

Gluathione in oral or other forms can also continue to aid the release of mycotoxins and calm the inflammation. Glutathione improves the activity of important liver enzymes that detoxify mycotoxins.

Cell Membrane “Rescue” and Detoxification Protocols: Less costly, but these take longer to rid the body of the mycotoxins. It uses a detoxification technique while reducing inflammation to provide a slow, deliberate cleaning. Aware that the human liver and gallbladder detoxification system is weak, I use many techniques to open up blocked pathways for myotoxin excretion and calm the free radicals that occur during this process.

Just a few of these techniques include: Sauna, IV vitamin/mineral solution (“co-factors” for enzyme release), binders (see below), free radical quenchers, mitochondria protection, long-chain terminators, and teaching on the timing of liver detoxification.

2. Stop mycotoxin damage to your cells:

Initial tests can show genetic problems for detoxification as well as imbalances in the two phases of detoxification so that you can restore optimal functioning.

Other tests can help measure for low levels of Glutathione, Vitamin C, Alpha Lipoic Acid, Vitamin E, Selenium, Vitamin A and others.

3. Restore healthy cells and membranes: Remove the mycotoxins in fatty (non-polar) and in watery (polar) areas of the body:

Bind mycotoxins and protect your cells from damage:
1. For Polar Mycotoxins: (dissolve in water, not fat)
A. Zeolite bentonite or an equivalent clay product: Effective in adsorbing polar mycotoxins, e.g. aflatoxins, fumonisins. Clinoptilolite is a natural zeolite well suited to bind mycotoxins, due to its large amount of pore spaces, large inner surface, ideal pore structure and high cation exchange capacity;
B. Cholestyramine: a quaternary ammonium ion with a structure similar to cholesterol so it can bind some toxins in fatty tissues.

2. For Less Polar (Modified Mannan-Oligosaccharide, derived from outer cell walls of Saccharomyces cerevisiae yeast.) Broad spectrum in absorbing both polar and less polar mycotoxins, e.g. aflatoxin, zearalenone, vomitoxin, ochratoxin, fumonisin, T-2 toxin, etc. Glucomannan will not bind drugs, vitamins and minerals. refwww.cenzone-europe.com/Eng/MicrobondEn.htm

3. Non-polar: (Likes to stay in fat, doesn’t dissolve in water):
A. Olestra protocol, Welchol and others.

4: Repair the damaged, leaky cell membranes and cells in the gut:

At the beginning of each meal your food goes to restore your gut, so you want to include re-building foods–Try to include glutamine, threonine, RNA-rich food, phosphatidlycholine (lecithin),  and quercetin.

5. Stop your intake of airborne molds and mycotoxins:

A: Clean the nasal and sinus passages of molds and mycotoxins: Nebulized Amphotericin, Vfend, GSE or Bicarbonate. Neti pots are helpful (see below)

B: Place mold plates in suspected areas and clean the air of your living space (especially your bedroom) with air filters and/or Grape Seed Extract aerosols.

C: Use a Neti Pot
1 You can use tap water, bottled water or distilled water for your Neti pot recipe. If you use tap water, consider boiling it first to ensure that it is sterile. Place 8 oz. (1 cup) water in a clean Neti pot or nasal syringe.

2 Add 1/8 to 1/4 tsp. non-iodized salt to the water. Choose non-iodized salt over regular table salt because the latter includes additives that are not recommended in the Neti pot recipe. You can find non-iodized salt in most grocery stores. It is sometimes referred to as pickling salt. Some people also choose to use sea salt for this purpose.

3 Add 1/8 to 1/4 tsp. baking soda to your Neti pot solution. This ingredient adjusts the pH in your body and acts as a buffer for the salt water. Never substitute baking powder for baking soda, as baking powder will not provide the same function and could irritate the sinus cavities.

4 Mix the solution until the salt and baking soda are completely dissolved. If you make up more than one serving of your Neti pot solution, mix it each time before using to ensure that the sediment from the solid ingredients does not get into your sinus cavities. Keep your solution at room temperature until you are ready to use it. Some people find that heating the solution slightly in the microwave before using makes for a more comfortable nasal rinse. If you use the microwave to heat your Neti pot solution, shake it well before placing it in your Neti pot to prevent hot spots in the liquid; you only want to heat it to a slightly warm temperature.

5 Another option for a Neti pot recipe is to purchase packets of mixed solution that can simply be added to water. Packets are generally packaged in bulk and will provide instructions on how much water to add. Most will recommend using boiled or distilled water to the mix for best results. This method can be more convenient, but it also costs a bit more than a homemade Neti pot recipe.

6. Stop taking in more molds and mycotoxins orally:

A: Stop your intake of the “top ten moldy foods” in appendix 1 below.”

B. Make your GI tract UNFRIENDLY to molds, yeasts, etc: Probiotics, SCD, Yeast-free diets, Candex, etc.

C. If needed, use intermittent medications or naturals to reduce mold and yeast numbers in your gut.

D. Stop ingesting mycotoxins-rich foods: See list of “Top Ten Moldy Foods”

7. If your brain is injured, use a more aggressive protocol:

A: More aggressively repair the leaky cells with nutrients and others via IV, IM or intra-nasal routes of tratments.

B. Stop Glial Cell Inflammation with protocols.

C: More aggressively protect the brain cells from further free radical damage.

Appendix 1: Avoid the top ten most moldy foods:

Dr. Dave Holland is the co-author, with Doug Kaufmann, of the best-selling book The Fungus Link, and the new book, The Fungus Link, Volume 2. In these books, and in their other books they discuss the ravages that yeast, fungi and their mycotoxins (fungal toxins) can cause us when we are exposed to them. Health problems ranging from cancer to heart disease to asthma, multiple sclerosis, and diabetes may all be related to mycotoxins.

Mycotoxins cause a wide range of health problems in humans when we are exposed to small amounts over an extended period of time, and can even be lethal if taken in large quantities over a short period of time. “Grains are sources of carbohydrates, or sugars, and as such, they risk contamination by certain fungi. These fungi produce secondary metabolites, or mycotoxins.”

One food that is not mentioned on the list is coconut oil. I want to point out that, while coconut oil is an incredible food in terms of nutrition and taste, many coconut oils contain mycotoxins. This is because they are commonly made with copras, or dried coconuts, which are often contaminated with mycotoxins. So in order to fully enjoy the benefits of this coconut oil, you will want to be sure that you find a company that uses only fresh coconuts to make their oil, like the Tropical Traditions virgin coconut oil.

You’ll also notice that peanuts are on the list. Peanuts are not only commonly contaminated with aflatoxin, a carcinogenic mold, but they will also distort your omega-3:6 ratio. A much better choice if you want to eat nuts are walnuts, as they will give you some beneficial omega-3.

1. Alcoholic beverages

Alcohol is the mycotoxin of the Saccharomyces yeast–brewer’s yeast. Other mycotoxins besides alcohol can also be introduced into these beverages through the use of mold-contaminated grains and fruits. Producers often use grains that are too contaminated with fungi and mycotoxins to be used for table foods, so the risk is higher that you are consuming more than just alcohol in your beverage (Council for Agricultural Science and technology. Mycotoxins: Economic and Health Risks. Task Force Report Number 116. CAST. Ames, IA. Nov 1989). Before you drink for the health of your heart, consider the other possible risks of drinking. There are safer ways of consuming antioxidants.

2. Corn

Corn is “universally contaminated” with fumonisin and other fungal toxins such as aflatoxin, zearalenone and ochratoxin (Council for Agricultural Science and Technology. Mycotoxins: Risks in Plant, Animal and Human Systems. Task Force Report No. 139. Ames, IA. Jan 2003). Fumonisin and aflatoxin are known for their cancer-causing effects, while zearalenone and ochratoxin cause estrogenic and kidney-related problems, respectively. Just as corn is universally contaminated with mycotoxins, our food supply seems to be universally contaminated with corn–it’s everywhere!

3. Wheat

Not only is wheat often contaminated with mycotoxins, but so are the products made from wheat, like breads, cereals, pasta, etc. Pasta may be the least-“offensive” form of grains since certain water-soluble mycotoxins, such as deoxynivalenol (vomitoxin), are partially removed and discarded when you toss out the boiling water that you cooked the pasta in. Unfortunately, traces of the more harmful, heat-stable and fat-soluble mycotoxins, such as aflatoxin, remain in the grain. Regarding breads–it probably doesn’t matter if it’s organic, inorganic, sprouted, blessed or not–if it came from a grain that has been stored for months in a silo, it stands the chance of being contaminated with fungi and mycotoxins.

4. Barley

Similar to other grains that can be damaged by drought, floods and harvesting and storage processes, barley is equally susceptible to contamination by mycotoxin-producing fungi. Barley is used in the production of various cereals and alcoholic beverages.

5. Sugar (sugar cane and sugar beets)

Not only are sugar cane and sugar beets often contaminated with fungi and their associated fungi, but they, like the other grains, fuel the growth of fungi. Fungi need carbohydrates–sugars–to thrive.

6. Sorghum

Sorghum is used in a variety of grain-based products intended for both humans and animals. It is also used in the production of alcoholic beverages.

7. Peanuts

A 1993 study demonstrated 24 different types of fungi that colonized the inside of the peanuts used in the report (Costantini, A. Etiology and Prevention of Atherosclerosis. Fungalbionics Series.1998/99). And this was after the exterior of the peanut was sterilized! So, when you choose to eat peanuts, not only are you potentially eating these molds, but also their mycotoxins. Incidentally, in the same study the examiners found 23 different fungi on the inside of corn kernels. That said, if you choose to plant your own garden in an attempt to avoid mycotoxin contamination of corn or peanuts, it does you no good if the seed (kernel) used to plant your garden is already riddled with mold.

8. Rye

The same goes for rye as for wheat and other grains. In addition, when we use wheat and rye to make bread, we add two other products that compound our fungal concerns: sugar and yeast!

9. Cottonseed: Cottonseed is typically found in the oil form (cottonseed oil), but is also used in the grain form for many animal foods. Many studies show that cottonseed is highly and often contaminated with mycotoxins.

10. Hard Cheeses

Here’s a hint: if you see mold growing throughout your cheese, no matter what you paid for it, there’s a pretty good chance that there’s a mycotoxin not far from the mold. It is estimated that each fungus on Earth produces up to three different mycotoxins. The total number of mycotoxins known to date numbers in the thousands.

On the other hand, some cheeses, such as Gouda cheese, are made with yogurt-type cultures, like Lactobacillus, and not fungi (Costantini, 1998/99). These cheeses are a much healthier alternative, fungally speaking.

Appendix 2: AH (Acetaldehyde) and mold and mycotoxins

Rationale for Morinda Supreme (Noni Powder) from Supreme Nutrition Products: Call Mid-American Marketing Corp 800-922-1744

In summary when you feed your yeast colonies sugar they reward you. They produce AH which combines with two key neurotransmitters and form an opiate that makes you feel good. However AH also damages the body. So it is not really good to feed your yeast colonies. Of course there is a solution to the yeast problem. Reality is the yeast are intelligent and cause your addiction to their a form of symbiotic relationship as explained on GAIA .me

The second major route of AH (Acetaldehyde) into the brain is through its production by a yeast called Candida albicans. Candida is known to occur in the intestinal tract of virtually all humans to some degree. When present only in small amounts, being kept in check by a healthy immune system and the so-called friendly flora, such as Acidophilus and Bifidus bacteria, Candida is relatively harmless. Yet due to the modern overuse of antibiotics, birth control pills, and cortisone/prednisone drug therapy, as well as excessive stress (which naturally produces excess cortisone in the body), sugar consumption and malnutrition, millions of Americans now suffer from an excessive growth of Candida in their intestines: the so-called yeast syndrome.

Candida lives by fermenting sugars to produce energy. Unfortunately for the humans who harbor large colonies of Candida in their gut, the waste by-product of this sugar fermentation by Candida is AH.  Biochemical research has shown that this AH may combine with red blood cells, proteins, enzymes, and other substances present in the gut or gut lining, and thus travel through the bloodstream to reach more distant parts of the body such as the brain. Research has also shown that AH can then detach from the red blood cells or proteins it traveled with through the bloodstream, thus enabling AH to damage cells far from the site of its intestinal production by Candida.

For those suffering from the yeast syndrome, the ingestion of beer, wine, and liqueurs provides a double-barreled dose of AH. Not only is the alcohol in these beverages turned into AH, but the malt and grain in beer and the sugar in wine and liqueurs provide excellent fuel for Candida to produce the energy it needs to live. More AH is the inevitable by-product of the yeasts sugar fermentation

Acetaldehyde promotes addiction to toxic substances. Perhaps one of the most surprising ways AH may alter normal brain function is due to its tendency to combine in the brain with two key neurotransmitters, dopamine and serotonin. When AH and dopamine combine, they form a condensation product called salsolinol. When AH combines with serotonin, another product called beta-carboline is formed. Salsolinol and beta-carboline are two of a group of inter-related and interconvertible compounds called tetrahydro-isoquinolines. The various tetrahydroisoquinolines which both animal and human research have shown to occur at high levels in the brains, spinal fluids, and urine of chronic alcoholics are closely related in structure, function, and addictive power to opiates! Successfully detoxifying alcoholics have been shown to excrete especially high levels of these opiate-like chemicals in their urine. Thus, these AH-generated, opiate-like biochemicals may at least partly explain why alcoholics are so addicted to alcohol, cigarette smokers to cigarettes, and Candida-sufferers to sugar, since all three of these conditions promote chronic excessive body AH levels. And, like opiates, these tetrahydroisoquinoline biochemicals would tend to promote lethargy, mental cloudiness and fogginess, depression, apathy, inability to concentrate, etc. These, of course, are symptoms common to both alcoholism and Candidiasis, the two conditions which would tend to generate the highest chronic AH levels in the body. The difficulties discussed above that are caused by chronic AH toxicity should indicate to the reader that AH has a significant ability to compromise brain function. A partial summary of AHs damaging effects on brain function includes the following:

  • Impaired memory
  • Decreased ability to concentrate (brain fog)
  • Depression
  • Slowed reflexes
  • Lethargy and apathy
  • Heightened irritability
  • Decreased mental energy
  • Increased anxiety and panic reactions
  • Decreased sensory acuity
  • Increased tendency to alcohol, sugar, and cigarette addiction
  • Decreased sex drive
  • Increased PMS and breast swelling/tenderness in women.

How Nutrition Can Help
Fortunately, applied nutrition science offers some protection against chronic AH toxicity, even when it is not possible to completely avoid the four main offenders that promote AH in our bodies: alcohol, Candida, cigarettes, and heavy auto exhaust. Herbert Sprince, M.D. and his colleagues published many articles in the 1970s detailing the results of their experiments which used various nutrients to protect rats from AH poisoning. Sprince fed a control group of rats an amount of AH sufficient to kill 90% of the control group in 72 hours. The experimental group of rats given the same amount of AH were also given various nutrients, either singly or in combination, that might detoxify the AH. After 72 hours, the death rate for rats given large oral doses of Vitamin C was only 27% (vs 90% in controls), 20% for rats given the sulfur amino acid L-cysteine, 10% for rats receiving Vitamin B1, and an amazing 0% for rats protected by N-acetyl cysteine or lipoic acid. A lower dose combination of C, B1 and either L-Cysteine or N-acetyl cysteine also gave near 0% death rates! But, the nutrient doses Sprince administered were rather gigantic compared to RDA levels of nutrients, being equivalent to multi-gram doses for humans. Fortunately, however, most people are not subjected to such high levels of AH, so lower doses of these nutrients would doubtless provide significant AH-detoxifying power when used on a long-term basis.

John Cleary, M.D. has published papers summarizing many doctors and researchers successful use of niacin (Vitamin B3) and zinc in alcohol and AH detoxification. Since the enzymes that break down alcohol and AH are both B3 and zinc-activated, this provides an obvious rationale for their protective use in chronic alcohol/AH toxicity situations. Finally, because chronic high tissue levels of AH impair the normal process of recycling the active form of B3 (NAD) for continual re-use, it is obvious why normal dietary levels of B3 might be insufficient to provide optimal brain B3 levels in chronic AH toxicity situations.

Read: Acetaldehyde – A Common and Potent Neurotoxin How to prevent the damaging effects of smoking, alcohol consumption, and air pollution.

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