Restore the health of your body, brain and organ systems after mold exposure:
A. Identify and avoid mold and mycotoxin exposure (labs, tests, mold plates)
1. Make your bedroom a “safe room” to reduce body load (proper air filter, etc)
2. Evaluate workspace for your safety
3. Stop mold intake & growth in wet, warm parts of the body: Nasal passages and gut
4. Stop Mold and Mycotoxin absorption in food (see top ten foods with high mycotoxins under Appendix 1)
5. Stop toxic “addiction” from yeast/mold/Candida by-products that damages your health: Stop “vicious cycle” of acetaldehyde poisoning. Learn how this compound spreads through the body and not only causes cellular damage (via isoquinolones and beta carbolines), but also combines with dopamine to make salsolinol and serotonin to make beta carbolines–“opiate-like” compounds for short-term relief, but long-term damage to brain and other systems of the body.
A. Provide liver nutrients for mold detoxification as well as “binders” to remove toxins from your body. (Monitor progress, if desired, with accurate “total body load” testing.
1. For Polar Mycotoxins: (dissolve in water, not fat)
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;
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. ref www.cenzone-europe.com/Eng/MicrobondEn.htm
3. For Non-polar: (Likes to stay in fat, doesn’t dissolve in water):
Olestra protocol, Welchol and others.
4. Others: The usefullness of Phenylalanine and Cholestyramine has been documented for Aflatoxins.
B. Restore GI deficiencies: Depleted glutathione peroxidase and other anti-inflammatory enzymes in the gut, liver and other parts of the body with powerful anti-inflammatories.
C. Begin Diet which will build up cellular glutathione, reduce “feeding” the mold, and will build up your minerals and antioxidants which will be needed in stages below.
D. Anti-Candida (and mold) diet for at least a month with use of herbals and/or medicinals to decrease the GI load.
A. Continue to decrease the body’s load of mycotoxins with binders to accelerate removal from the body–If available add other techniques of ridding the body (Far red sauna, etc)
B. Restore normal hormonal and other body system balance. Check Hormone levels for insufficient anti-inflammatory support: Especially Vitamin D levels, adrenal cortisol, testosterone, DHEA & pregnenalone (Neuroprotectives)
C. Measure and reduce widespread free radicals and inflammation damage: Free radical defense supplementation and measure your morning “FREE RADICALS:”
Month Four (Sooner if needed for significant brain “fog” and other deficits.)
A. Restore Brain Function
1. Begin a PM brain supplement powder and a PM brain antioxidant
2. If you have had brain involvement, use supplements to calm down the cells that surround and support your brain cells–Reduce brain glial cell inflammation.
B. Repeat measurement of your AM free radicals, or use the more accurate AM lipid peroxides
If the free radical load is reduced, you are creating a healthier body and brain environment for your re-building process.
1. Increase brain growth factors: CDP Choline, PS and stem cell stimulation
2. Stop and repair the inner brain cell damage that occurs with chronic brain inflammation.
3. Continue GI tract and liver support and restoration. Measure Candida level and other micro-organism levels: Intensive Candida reduction to reduce damaging TIQs released by Candida;
4. Discuss the use of “Rescue” supplements for when you ”cheat” on your diet
Appendix 1: Avoid the ten foods which are highest in mycotoxins:
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: 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.