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.
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!
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.
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.
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.
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.
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
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