Fungus Among Us

Column #5

Few people read the Journal of Clinical Microbiology. That’s unfortunate because it publishes important research related to human and animal infections and their consequences for health and well-being.

Microbiology is the study of microscopic organisms and one aspect is Mycology, the study of fungi. When discussing nutrition, this topic may seem strange but the CDC website has a comprehensive section on human fungal diseases. So it’s important. An abbreviated list of fungal ailments includes candida overgrowth, Crohn’s disease, toenail fungus, ringworm, dermatitis, yeast infection, hemorrhoids, meningitis, Aspergillus (asthma), joint pain, acne, and dandruff.

Most fungi use oxygen and consume organic matter in humid, temperate conditions. When they proliferate, mycotoxin levels increase which weaken the host. The effects on animals and humans include death and disease. Mycotoxin, derived from Ancient Greek, means “fungus poison.” Interestingly, some mycotoxins are deadly although six of the 20 most commonly prescribed medications for humans are of fungal origin. The most famous is penicillin.

Mycotoxins get in the food chain when fungi-infected crops are eaten or fed to livestock. Fungi and their mycotoxins are “organic” therefore organic foods are not exempt. Grains are universally contaminated with fungi. Nuts and peanuts are also natural fungal hosts. Nearly all crops not treated with antifungal applications can be infected. Mycotoxins are virtually indestructible and they remain in the food, including meat and dairy products. Cooking and freezing does not destroy most mycotoxins.

Fungal infections come from spores in soils, food, and air. Mycotoxicosis is a poisoning caused by mycotoxins. The symptoms of mycotoxicosis depend on the type of mycotoxin and where the fungi resides within the person. Weak immune systems, high stress, and scratches or cuts are all openings for spores. Quite often, fungal diseases are misdiagnosed and prescribed treatments fail to address the causes.

In most cases fungal diseases are treated with drugs and operations yet changing one’s diet can successfully suppress most symptoms. When people eat, they feed themselves and their fungal infestations. Unfortunately, some foods more than others cause fungi to proliferate and increase mycotoxin loads to damaging levels. It has been known for decades that fungi react aggressively to sugar and high glycemic foods. People with a fungal disease need to avoid high glycemic foods and foods that weaken the immune system.

High glycemic foods include grains (also whole grains), seeds, many sweet fruits, all dried fruits, potatoes, sugar and sweets such as honey, various syrups, and soft drinks. Foods that weaken the immune system are high in Omega-6 and low in Omega-3 fatty acids such as oils, grains, nuts, and grain-fed meats.

Low glycemic foods that strengthen the immune system are green vegetables such as kale, spinach, broccoli, and zucchini plus grass-fed meats, omega-3 poultry, omega-3 pork, and wild-caught seafood. This dietary approach is usually effective for Crohn’s disease, meningitis, joint pain, and other fungal issues because it reduces mycotoxin contamination and consequently the symptoms of these diseases.

To your health.

Ted Slanker

Ted Slanker has been reporting on the fundamentals of nutritional research in publications, television and radio appearances, and at conferences since 1999. He condenses complex studies into the basics required for health and well-being. His eBook, The Real Diet of Man, is available online.

For additional reading:

Intestinal Lesions Associated with Disseminated Candidiasis

Fungal infections of the small and large intestine

Hidden Killers: Human Fungal Infections (Starts with Page 2)

Molds_on_Food

Mycotoxins and the pet food industry

Fungus