Natural Health – Page 4 – Green Lifestyle Market

Dr. Wakefield Talks Candidly About The Documentary “Vaxxed From Cover-Up To Catastrophe”

(Natural Blaze by Catherin e J. Frompov ich) Why weren’t the producers, et al, who were involved in the production and distribution of the dramatic vaccine documentary film VAXXED From Cover-up To Catastrophe, not sued in a court of law?

Dr. Wakefield talks candidly about the strategies that brought a remarkable, fact-based CDC whistleblower exposé into the light of day, and for the entire world to learn about.

After watching Dr. Wakefield, the movie’s director, tell a few “road stories” regarding his world-wide tour with the film, I thought my readers truly would enjoy hearing the “tales from vaccine la-la land.”

Related: How To Heal Your Gut

Please enjoy!

https://www.youtube.com/watch?v=m2V6p6riQ8o

Here is the official website for VAXXED, where you can find either how to see the movie or how to purchase the DVD.

Related: How To Detoxify and Heal From Vaccinations – For Adults and Children

Catherine J Frompovich (website) is a retired natural nutritionist who earned advanced degrees in Nutrition and Holistic Health Sciences, Certification in Orthomolecular Theory and Practice plus Paralegal Studies. Her work has been published in national and airline magazines since the early 1980s. Catherine authored numerous books on health issues along with co-authoring papers and monographs with physicians, nurses, and holistic healthcare professionals. She has been a consumer healthcare researcher 35 years and counting.

Catherine’s latest book, published October 4, 2013, is Vaccination Voodoo, What YOU Don’t Know About Vaccines, available on Amazon.com.

Her 2012 book A Cancer Answer, Holistic BREAST Cancer Management, A Guide to Effective & Non-Toxic Treatments, is available on Amazon.com and as a Kindle eBook.

Two of Catherine’s more recent books on Amazon.com are Our Chemical Lives And The Hijacking Of Our DNA, A Probe Into What’s Probably Making Us Sick (2009) and Lord, How Can I Make It Through Grieving My Loss, An Inspirational Guide Through the Grieving Process (2008)

Study Shows BPA Substitutes May Cause Same Health Issues As The Original

(The Conversation) The credibility of scientific findings hinges on their reproducibility. As a scientist, it is therefore disastrous when you are unable to replicate your own findings. Our laboratory has found itself in just this situation several times; in each instance, unintended environmental exposure distorted our data. Our first accidental foray into toxicology 20 years ago convinced us of the need to understand the reproductive effects of environmental chemical contaminants. The latest twist in our journey down that road adds a new dimension to an old concern, BPA.

Bisphenol A, or BPA, is a man-made chemical that has become a household word. It is a plasticizer used in such a wide range of consumer products that daily exposure is inevitable. People absorb BPA through our skin – from receipts and contamination of personal care products and water. We ingest it via contamination from plastic food containers, and food and beverage liners. We even inhale it as a contaminant in dust. Studies of this chemical number in the thousands, but whether BPA is hazardous to our health remains “controversial.” Here’s why: Although data from traditional toxicology testing provide little or no evidence of harm, independent investigators like us have reported effects induced by very low doses thought to be in the realm of human exposure.

Related: How to Detox From Plastics and Other Endocrine Disruptors

The implications of these low-dose effects for human health and reproduction captured media attention and increased consumer unease. In response, manufacturers introduced BPA replacements by producing structurally similar bisphenols. As a result, it no longer is simply BPA contaminating our environment but an ever-increasing array of bisphenols. Our recent studies of several replacements suggest effects on the production of eggs and sperm similar to those induced by BPA.

We stumbled into the BPA world 20 years ago when cages housing mice for our studies were damaged when inadvertently washed with a detergent intended for the floor. Unbeknownst to us the detergent caused BPA to leach out of the cages. We happened to be studying eggs from young females and saw an immediate increase in eggs with scrambled chromosomes that would give rise to chromosomally abnormal embryos. In the intervening 20 years, our studies and those of colleagues have described the effects of BPA exposure on the developing brain, heart, lung, prostate, mammary gland and other tissues, and our studies have described serious effects on the production of both eggs and sperm. Together these findings inflamed debate about the safety of BPA and resulted in the rapid appearance of “BPA free” products.

Remarkably, almost exactly 20 years after the BPA exposure of our mice, we recently found ourselves, once again, victim of an environmental contamination that halted our research. We were working to pinpoint the critical windows of BPA exposure when we noticed that something was interfering with our experiments. This time the effect was harder to run to ground: Again, it appeared to be due to cage damage, but the damage was milder, limited to a subset of cages, and the effect on our results was evident in some animals and not others.

Related: Microplastics in Sea Salt – A Growing Concern

The major culprit this time was not BPA but the replacement bisphenol, BPS, leaching from damaged polysulfone caging. Knowing what it was didn’t make eliminating it easy. We tried several less expensive methods to solve the problem, but ultimately had to replace all the cages and water bottles in the facility. When we could resume our studies, we experimentally tested four common replacement bisphenols and found effects on sperm and egg production in our mice analogous to those that result from BPA exposure.

The possibility that exposure effects may span generations has been a growing concern. Our recent experience with accidental exposure allowed us to ask if BPS exposure effects persisted across generations, and if so, for how long. Our data suggest persistence of effects for up to three generations, with full recovery evident in great-grandsons.

Widespread use of BPA-like chemicals

Do we simply have bad lab karma? No, we think we have supersensory powers. The process of making eggs and sperm is tightly controlled by complex hormone signals. This makes it vulnerable to endocrine-disrupting chemicals like bisphenols – chemicals that can interfere with our body’s hormones. Bisphenol contaminants cause a seismic shift in our data, but it’s not that the research of others isn’t also affected, but most remain blissfully ignorant.

Importantly, our laboratory knew what data from unexposed animals should look like. What if we hadn’t? We would have misinterpreted our results. If we had been asking if BPA had an effect, background bisphenol contamination would have diminished it, causing us to conclude that BPA had little or no effect.

This isn’t merely hypothetical. BPA use is so prevalent in consumer products and routine laboratory materials (like mouse caging materials or culture flasks) that low-level contamination of unexposed control groups is increasingly difficult to avert. Data and conclusions from CLARITY-BPA, a large, ambitious collaborative study conducted by three U.S. agencies, are coming out now. CLARITY was launched to understand why findings from traditional toxicology studies of BPA and those of independent investigators differ. Animal contamination was evident in a pilot study, but the source could not be determined, and the CLARITY initiative proceeded.

Related: Many Hand-me-down Plastic Toys Are Toxic for Kids

Given our experience, we have great concern about drawing any conclusions from CLARITY data because there is no way to determine the impact of low-level contamination.

The bisphenol story details the evolution of only one class of the endocrine-disrupting chemicals that are common contaminants in our lives. The ability of manufacturers to rapidly modify chemicals to produce structurally similar replacements undermines the ability of consumers to protect themselves from hazardous chemicals and federal efforts to regulate them.

As a canary whose research has been twice derailed by bisphenols, we feel the need to chirp loudly: These contaminants may not only affect our health, but also our ability to conduct meaningful studies of chemicals to determine if and how they impact on our health and the environment.

Patricia Hunt, Professor of Molecular Biosciences, Washington State University and Tegan Horan, Washington State University

What Happens to Your Body When You Eat Gluten?

(Dr. Mercola) The word “gluten” has become such a buzzword in recent years, most likely because of the sudden popularity of the gluten-free diet that’s been endorsed by famous personalities. Before you consider trying this diet, read this page first to learn about gluten, and how it can negatively impact your body and health in the long run.

What Is Gluten?

A type of protein, gluten is composed of glutenin and gliadin molecules that form an elastic bond when mixed with water. Gluten is highly noted for its adhesive abilities that can maintain a compact structure for holding bread and cakes together, and providing a spongier texture. This ability isn’t surprising, considering that the word “gluten” is derived from the Latin word for “glue.”

While it does wonders for these foods, the same cannot be said for your body. Research has shown that gluten can be quite harmful for you because of the vast range of complications it might cause (more on this to come in a while).

What Does Gluten Do to Your Body?

A major caveat linked to gluten is its tendency to impede proper nutrient breakdown and absorption from foods, regardless if they have gluten or not. This may prevent proper digestion because excess gluten leads to the formation of a glued-together constipating lump in the gut.

Afterward, the undigested gluten prompts the immune system to attack the villi, or the fingerlike projections lining your small intestine.¹ This may lead to side effects such as diarrhea or constipation, nausea and abdominal pain.

Excessive gluten consumption and further small intestine damage and inflammation may predispose a person to nutrient malabsorption, nutrient deficiencies, anemia, osteoporosis, other neurological or psychological diseases, and complications linked to the skin, liver, joints, nervous system and more.

Related: Best Supplements To Kill Candida and Everything Else You Ever Wanted To Know About Fungal Infections

What Are the Types of Food That Contain Gluten?

Gluten is predominantly found in whole grains like rye, barley, triticale and oats; in wheat varieties like spelt, kamut, farro, durum; and in other products like bulgar and semolina.² Wheat-based flours and byproducts that also contain high quantities of this protein include:^3,4,5,6

Wheat-Based Flours	Wheat Byproducts
• White flour • Whole wheat flour • Graham flour • Triticale • Wheat germ • Wheat bran	• Pasta • Couscous • Bread, bread crumbs and croutons • Flour tortillas • Cookies, cakes, muffins and pastries • Cereal • Crackers • Beer • Gravy, dressings and sauces • Conventional oats (these have a high chance of being contaminated during the growing, harvesting or processing stages

If there’s another compelling reason why you shouldn’t eat processed foods, it’s because these items often contain gluten. Here are examples of foods with gluten, even though they’re not made from grains:^7,8

Processed broth and bouillon cubes⁹	Fried foods	Candies	Lunch meats and hot dogs
Cold cuts	Dumplings	Self-basting poultry	Crab cakes
Imitation fish	Seasoned rice¹⁰	Matzo	Modified food starch¹¹
Salad dressings	Seasoned chips and other seasoned snack foods	Processed yogurt¹²	Ice cream cones

Even worse, manufacturers deceive customers by “hiding” gluten products like wheat under other names in food labels, such as:^13,14

•Malts

•Starches and other derivatives

•Hydrolyzed vegetable protein (HVP)

•Hydrolyzed wheat protein¹⁵

•Textured vegetable protein (TVP)

Common Signs of a ‘Gluten Allergy’ You Should Watch Out For

Consuming too much gluten can prompt various complications, such as a gluten allergy, wherein the immune system produces “weapons” to combat gluten in your system. However, a gluten allergy is not to be confused with gluten intolerance, gluten sensitivity¹⁶ or celiac disease.¹⁷

It is quite similar to other food allergies, since these are all responses to a particular allergen. Some of the most common gluten allergy symptoms are:

Coughing	Nasal congestion
Sneezing	Tightness of throat
Asthma	Tingling
Itching	Tongue and/or throat swelling
A metallic taste in your mouth	Abdominal pain
Muscle spasms	Vomiting
Diarrhea

As the book “Gluten-Free Cooking for Dummies” further highlights, a gluten allergy may lead to adverse effects such as anaphylaxis or an anaphylactic shock that may affect different organs. People may experience agitation, hives, breathing problems, reduced blood pressure levels, fainting or even death, if the reaction is very severe.¹⁸

Warning Signs of Gluten Intolerance

Should the immune system have an unusual response to gluten in your system, then it might be a sign that you have gluten intolerance.¹⁹ Sometimes it can be mistaken for celiac disease (another gluten-related disorder) or a wheat allergy.²⁰

The root cause of a gluten intolerance is not fully understood, although it has been linked to the digestive system, compared to celiac disease where a genetic link has been found.²¹

Typical gluten intolerance symptoms include bloating, belly pain, diarrhea, tiredness and a general feeling of being unwell. Someone with a gluten intolerance might also experience these indicators, although these are less frequent and already affect areas beyond the gut:

Joint or muscle pain	Anxiety
Headache	Nausea
Confusion	Numbness

If you or someone you know experiences any of these symptoms, seek medical attention immediately. This will help you determine whether you have gluten intolerance or if the symptoms occur because of other health reasons.

This greatly applies if you or someone you know has severe belly pain. An extreme stomachache is not a sign of gluten intolerance, so it might be due to another potentially devastating disease that may require immediate treatment.

Related: How to Avoid GMOs in 2018 – And Everything Else You Should Know About Genetic Engineering

Having gut-related symptoms checked immediately may be helpful too, as numerous conditions that target the gut can overlap with other diseases. Fortunately, these can be examined during a checkup and your doctor may rule out other causes.

Take note that symptoms of gluten intolerance are generally similar to those of celiac disease, although the reactions that people with these conditions experience aren’t identical.

To diagnose a gluten intolerance, it’s important that you continue eating your usual meals, especially if it’s abundant in foods with gluten. This could help the doctor determine the main cause of the symptoms. An inaccurate diagnosis might occur if the patient decides to stop eating gluten-loaded foods prior to, or during, a consultation.²²

Common Indicators of Gluten Sensitivity

In various studies, gluten sensitivity is also called non-celiac gluten sensitivity (NCGS) as celiac disease patients are sensitive to gluten too.

The difference between a gluten sensitivity and celiac disease is that the former may be triggered not just by wheat, but by other grains like rye and barley, too, as these grains are known to have the glutenin and gliadin proteins (or protein fragments) also found in wheat.²³

Typical symptoms of gluten sensitivity include nausea, skin irritation, bloating and gas, brain fog, and fatigue. However, these indicators can widely vary and may also occur alongside gynecologic conditions, lactose intolerance and irritable bowel syndrome.²⁴

Because there is no specific laboratory test for gluten sensitivity, your physician will have to rule out other possible causes. In some cases, patients may need to be checked for wheat allergy or celiac disease. Should test results be negative, a gluten-free diet may be advised.²⁵

However, if any of the aforementioned tests deliver positive results, then you may want to continue eating gluten-rich foods for a more accurate diagnosis.²⁶

Why a Gluten-Free Diet Works

A gluten-free diet is an important course of action for combating gluten-related disorders, and picking gluten-free foods is the first step in doing so. Because there are foods that are incorrectly labeled “gluten-free,” it may be quite tricky at first to select the correct items.

A set of guidelines on proper gluten-free labeling standards released in 2013 by the Food and Drug Administration (FDA) may help. The organization states that for a food product to bear the gluten-free label and be considered such, it must be:

•Naturally gluten-free — Rice, non-GMO corn, quinoa, sorghum, flax and amaranth seed are naturally gluten-free grains.

•Refined to remove gluten — Gluten must be removed from any gluten-containing grain. As such, the final product should not contain more than 20 parts per million (ppm) of gluten.

Extreme vigilance is only likely if you have celiac disease, since exposure to gluten can cause sickness and threaten your health in the long run. What’s great about a gluten-free diet is that nearly everyone can benefit from it, whether you have a gluten intolerance or not. Grains, even whole sprouted varieties, tend to cause many problems because of the following factors:

Wheat hybridization	Gluten	Other wheat proteins
Fructans	Milling or baking process	Glyphosate contamination

Grains have high net carbs, so removing them from your diet can help improve mitochondrial function. Taking care of your mitochondrial health is important if you want to reduce your risk for problems linked to insulin resistance, such as being overweight and having high blood pressure levels, as well as diseases like Type 2 diabetes, heart disease and cancer.

Related: Is Wheat Poison? What’s Behind the Rise of Celiac Disease and Gluten Intolerance

Prior to beginning a gluten-free diet, consult a dietitian or health expert who can give advice on how to effectively avoid foods with gluten while eating a healthy and balanced diet.²⁷

Best Foods to Eat if Following a Gluten-Free Diet

Once you’re given the go-signal to try a gluten-free diet, stock up on these natural and unprocessed foods:^28,29

Beans (provided that you try to sprout and/or ferment your beans to reduce its lectin content, which may negatively impact your health in the long run)	Seeds (chia, pumpkin or sunflower)	Nuts (pecans, macadamias or walnuts)
Organic and pasture-raised eggs	Organic and grass fed meats that aren’t breaded, batter-coated or marinated	Fish (wild-caught Alaskan salmon, sardines, anchovies and herring) that aren’t breaded, batter-coated or marinated
Organically grown, GMO-free fruits and vegetables	Raw, grass fed milk or yogurt	Healthy fat sources (raw grass fed butter, coconuts and coconut oil, olives and olive oil, and avocados)

If you think going on a gluten-free diet limits eating choices and preparations, you’d be surprised to know that it won’t. Type “gluten-free recipes” on a search engine and you’ll see a wide variety of gluten-free recipes, ranging from savory to sweet. A good and delicious example is this Coconut Flour Almond Meal Pancakes Recipe from MindBodyGreen:³⁰

Related: Gluten Intolerance, Wheat Allergies, and Celiac Disease – It’s More Complicated Than You Think

Coconut Flour Almond Meal Pancakes Recipe

•1/2 cup Dr. Mercola’s coconut flour

•1/3 cup almond meal

•1 1/2 teaspoons baking powder

•4 organic, pastured eggs

•1 tablespoon Dr. Mercola’s coconut oil, melted

•1/3 cup raw cow’s milk or coconut milk

•1 teaspoon vanilla extract

•A pinch of Dr. Mercola’s Himalayan salt

•1 to 2 tablespoons organic, raw grass fed butter, plus more for serving

•Pure maple syrup to drizzle (optional)

Cooking Directions

1.In a large bowl, mix all the dry ingredients: the coconut flour, almond meal, baking powder and salt.

2.Slowly whisk in the wet ingredients: the eggs, coconut oil, milk and vanilla. Mix until the batter is smooth. (If it feels a little dry, add more milk until it reaches the consistency you’re after).

3.Heat a large skillet over medium high heat. Add the butter and allow it to melt, then add scoops of batter (about a 1/4 cup each) for silver dollar pancakes. Cook for about a minute on each side until golden brown. Slather with butter and drizzle maple syrup as desired.

This recipe makes about 16 small pancakes.

Preparation time: 10 minutes

Cooking time: 10 minutes

Related: Gluten, Candida, Leaky Gut Syndrome, and Autoimmune Diseases

Additional Reminders When Following a Gluten-Free Diet

Gluten Free & More magazine highlights these important tips for people who are following a gluten-free diet:³¹

•Read labels carefully — Knowing how to read labels properly will greatly help if you’re following a gluten-free diet. Ideally, never assume something is gluten-free even if the word “gluten” isn’t anywhere in the list.³² As mentioned earlier, some manufacturers purposely use other names to hide gluten in their products.

•If you’re in doubt, don’t buy the product — If you cannot verify that the product is free of grains, don’t buy or eat it at all. The same principle applies if you cannot find an ingredients list on the product.

•Remember that being wheat-free doesn’t automatically make a food gluten-free — This is because spelt, rye or barley-based ingredients, all of which contain gluten, may be used in products with a wheat-free label on them.

•Introduce new foods slowly — Ensure that you incorporate only one new food at a time, and take note of symptoms before adding another item.

•Be a “food detective” — Call, email or write a letter to a food manufacturer to verify a product’s ingredients. Take note of the ingredient and the lot number of the food. Once you are in touch with a representative, clearly state your concerns and be persistent, polite and patient.

Lyme Disease Facts You Should Know

This is an excerpt from the extensive article Best Supplements To Kill Lyme and Everything Else You Ever Wanted To Know About Lyme Disease.

Current diagnostics miss up to 60% of acute cases. This is what’s so infuriating for those trying to figure out what’s going on with their bodies: Testing for Lyme is inaccurate, but especially so in the beginning. By the time the tests are likely to show positive for someone with Lyme, antibiotic treatments are typically no longer effective. In other words, people would go to their doctor and ask if they have Lyme, the doctors would say how rare it is (fortunately doctors are getting much better about this lately), but would reluctantly perform the tests, only to find no trace of Lyme. So the person would assume some other autoimmune disease while the Lyme slowly proliferates. Then the person would eventually seek another opinion, get another round of tests, and maybe (but often not) find out they do in fact have Lyme. Or, they often find out that one can have Lyme and still test negative indefinitely, but at this stage, the person is showing enough symptoms that the new more knowledgeable doctor can easily conclude that it’s Lyme.

But now the antibiotics will no longer be effective. It’s too late. Many people try anyways, wrecking their immune system in the process.

I suspect that often times a heavy round of antibiotics works to kill the bacteria, but the body is left so badly damaged that new infection (often Candida being the first) takes over, and all of the symptoms remain.

Borrelia does not seem to circulate in the blood. This is the main reason it is so difficult to detect. The bacteria also have a very slow replication rate, so the number of bacteria found in a host remains small, at least for a long time.

There are multiple tests for Lyme. The CDC recommends screening with the ELISA test and then confirming the results with the Western blot test. As mentioned, these tests are completely unreliable during the first 4-6 weeks of infection. The tests only measure the patient’s antibody response to the infection, not the presence of the bacteria itself.

Lyme disease is notoriously difficult to diagnose using conventional tests. And there’s great variation in the presentation of the disease as well, depending on where you contracted it, and whether or not you have any other coexisting infections. There is a group of seven or eight microbes that are the most common. The worst ones are Babesia microti and the different forms of Bartonella.

It is said that an initial course of antibiotics given in stage one cures the disease most of the time, but why not all the time? Is the course of antibiotics too short? Should more be given? Should they be given long term, especially for those who have stage 3 symptoms? What if blood tests no longer show spirochetes? If the antibiotics don’t work, the patient now has to combat Lyme with a very depleted immune system.” – Dr. Dietrich Klinghardt, MD, PhD

Why Antibiotics May Not Work for Lyme Disease

These days, early treatment is typically successful, according to the latest science, but most patients go undiagnosed for years. At least 20% of those who are said to be successfully treated for Lyme will experience the same symptoms after treatment, which as mentioned, can easily be attributed to a depleted immune system leading to Candida overgrowth or other fungal pathogens, opening the door for many other infections as well.

Antibiotic resistance occurs at a high rate with spirochete bacteria. Borrelia (and also its co-infections), will respond slowly to antibiotics. They will develop resistance. The bacteria that survive antibiotics can become completely antibiotic resistant. This is why doctors are starting to use multiple antibiotics at once seems, and this does lead to better chance of defeating Lyme, and depleting the immune system. If the medication fails, the bacteria that have survived will not only become resistant, but it will also become much more entrenched in the host.

The Lyme Timeline

Phase One – 3 to 30 Days

Also called early localized infection

Some say less than 50%, others say up to 70-75% develop the bullseye rash, starting at the site of the tick bite. It is not itchy or painful but they are usually warm to the touch. Sometimes flu-like symptoms develop soon after, including fever, chills, swollen lymph glands, headaches, muscle pain, and joint pain.

Phase Two – Days to Weeks After Bite

Also called early disseminated infection

Rash spreads
Large joints may become swollen and painful
Stiff neck in some cases
Meningitis may develop
Dizziness
Heart palpitations

Phase Three – Later Months to Years

Also called late disseminated infection

Many infectious disease specialists believe that “chronic Lyme disease” does not exist, and that Lyme disease from a tick bite can be cured with a short course of antibiotics. It is possible that those who have undergone antibiotic treatments are suffering from the side effects of antibiotics, but more and more experts are coming around to the idea that Lyme disease can survive and cause long-term autoimmune symptoms when antibiotics don’t work. We all know (or at least, we all should know) that antibiotics do not always work and can cause more problems.

Arthritis symptoms – swollen, painful joints (fluid-filled joints)
Neurological symptoms – numbness, tingling, shooting pains
Cognitive symptoms – brain fog, short-term memory deficits, confusion
Mood disturbance – depression
Fatigue
Abnormal heart rhythms and heart failure

Facial paralysis sometimes occurs in this stage or stage two.

Scary Lyme Facts You Should Know

How does Lyme make us sick, and why is it so damn resilient?!?!

Spiders, mosquitoes, fleas, and mites may also be spreading the same or similar bacterial infections.
Tests are unreliable because they measure the patient’s antibody response to the infection, not the bacteria itself.
There’s great variation in the presentation of the disease, depending on where it’s contracted, and whether there are other coexisting infections. At least eight other microbes make up the most common co-infections., including Babesia microti and different forms of Bartonella.
Borrelia burgdorferi, the bacteria that causes Lyme disease, has a corkscrew shape that allows it to bore deep into tissues and cartilage (including the brain and nervous system), safely out of reach of most antibiotics.
Borrelia burgdorferi can give up its corkscrew shape and convert to a form that is able to live inside cells (“intracellular”) where again, antibiotics have less reach.
Borrelia burgdorferi, along with other similar microbes, can form dormant cysts that are completely resistant to antibiotics; the harder you hit it, the more resistant it becomes.
Most ticks carry multiple disease-causing pathogens called co-infections. Borrelia burgdorferi is usually accompanied and aided by co-infections of other stealth microbes.
Lyme disease has been reported in all 50 states.
Lyme disease has been found on every continent except Antarctica.
Ticks carrying Lyme can be smaller than the period at the end of this sentence.
Many, perhaps most, do not get the bull’s eye rash. Some develop flu-like symptoms a week or so after becoming infected, however, many people are asymptomatic but can develop Lyme symptoms months, years or decades later.
It is called the great imitator; looking like many other health problems (Fibromyalgia, Arthritis, Chronic Fatigue Syndrome, Bells Palsy, ADD, MS, and Lupus).
People with other chronic disease are much more susceptible to Lyme disease, making Lyme even more likely to go undetectedcted.
The medical community is divided over the diagnosis and treatment guidelines.
Health insurance still often won’t cover the treatment for Chronic Lyme disease.
Lyme Disease transmission may be possible through intercourse, and can likely be passed down through the womb.
There are 12 strains of Borrelia that are known to cause Lyme Disease, and standard testing only tests for one.
Lyme Disease is more epidemic than Aids, West Nile and Avian Flu combined.
Lyme Disease can cause more than 300 different symptoms.
The average Lyme patient takes 2-3 years to get diagnosed correctly.
25% of the reported cases are children.

Lyme Disease Cofactors

Leaky Gut and Lyme

In response to pathogenic toxins leaking from the intestines, the immune system produces multiple inflammatory compounds: Transforming growth factor beta-1 (TGF Beta-1), Matrix metallopeptidase 9 (MMP-9), Interleukin-1 beta (IL-1β), and Plasminogen activator inhibitor-1 (PAI-1). These inflammatory compounds affect multiple systems of the body. Because of the inflammatory compounds that become elevated in people with Lyme disease or co-infections, they are at greater risk of leaky gut. In a study on Lyme disease patients, Tumor necrosis factor alpha (TNFα) and Interleukin-13 (IL-13) were found to be elevated in different phases of infection. TNFα has also been found to be elevated in Bartonella infections, mice infected with Babesia, mice receiving Rocky Mountain Spotted Fever antigens, Ehrlichia infections, and in Brucellosis patients. Both TNFα and IL-13 have a direct effect on increasing intestinal lining leakage. Unfortunately, western medicine lacks a way to accurately diagnose and to treat leaky gut syndrome.” – Plugging the Holes in Lyme Disease Leaky Gut

I am of the opinion that a leaky gut is the root of most chronic disease. True or not, a leaky gut always exacerbates every ailment, every disease, every single health issue. You cannot cure any chronic disease without a healthy gut.

Lyme Disease and Co-infections

Ticks can carry many bacteria, viruses, fungi, and protozoans within them, and transmit these pathogens with a single bite.

The most common tick-borne diseases in the United States include Lyme disease, babesiosis, anaplasmosis, ehrlichiosis, relapsing fever, tularemia, Rocky Mountain spotted fever (RMSF). Diseases acquired together like this are called co-infections. Click below to learn more about specific Lyme disease co-infections. – About Lyme Disease Co-Infections

We also borrowed their chart:

Lyme and Candida Overgrowth

Yeast overgrowth is a common concern for Lyme patients who undergo antibiotic therapy. Whether or not the Lyme or other bacterial pathogens are killed, the immune system is depleted, the body;’s beneficial bacteria is eradicated, and the body is almost guaranteed to be overrun with fungal pathogens. If one is cured of Lyme disease they will then have to rebuild their immune system (along with healthy gut flora). Most people don’t know how to do this. If they did, they most likely would not have been susceptible to Lyme in the first place. But for those who do the Lyme treatment without successful elimination of Lyme now have to deal with a body that soon inundated with fungi.

Lyme Disease and Amalgam Fillings, Vaccines, and Other Toxic Compounds

Mercury toxicity has been linked to chronic fatigue syndrome, depression, panic attacks, insomnia, cognitive decline (Parkinson’s and Alzheimer’s, and more), chronic headaches including migraines, joint pain, Candida overgrowth, and much more. The body cannot fend off Lyme under such conditions. People with a history or poor diet, antibiotic use, mercury fillings, or immunizations, are extremely susceptible to Lyme disease and the many co-infections the come with it.

This is an excerpt from the extensive article Best Supplements To Kill Lyme and Everything Else You Ever Wanted To Know About Lyme Disease.

The ‘Hot’ Health Benefits of Chili Peppers

(Dr. Mercola) Known for their hot flavor, chili peppers (Capsicum annuum) are primarily used for culinary purposes, as a spice added to various dishes and sauces.¹ The chili is a fruit pod of the capsicum pepper plant belonging to the nightshade family (Solanaceae). Cayenne, jalapeno, habanero and serrano peppers are some of the most popular varieties of chili peppers.²

Chili peppers were first cultivated by ancient farmers in Central and South America, regions whose cuisines are famous for their piquant flavor.³ Today, chili peppers are grown all over the world, but Mexico, China, Spain, Nigeria and Turkey are among the largest commercial producers.⁴

Chili pepper contains a bioactive plant compound called capsaicin, which is responsible for its hot and spicy kick.^5,6 Capsaicin is concentrated in the seeds and white inner membrane; the more capsaicin it contains, the spicier the pepper.^7,8 Whether eaten fresh, dried or powdered (known as paprika), chili peppers can put fire on your tongue and perhaps even a tear in your eye.

Related: Cayenne and Capsaicin, Natures Miracle Medicine

What Makes Chili Peppers Healthy?

Capsaicin offers more than just a pungent oral sensation in your mouth — experts say the endorphin rush it causes makes this chemical compound an effective remedy for pain and other medical conditions.

Dr. Ashwin Mehta, director of integrative medicine at the University of Miami’s Miller School of Medicine, said, “It’s used for all kinds of arthritis pain, as well as for neuropathic pain and dermatologic conditions that have a painful itch.”⁹ Aside from pain relief, capsaicin has shown promise in weight loss by helping reduce calorie intake and shrinking fat tissue.¹⁰ Chili also offers these benefits:¹¹

•Helps Fight Inflammation — Capsaicin has antioxidant and anti-inflammatory properties, and it has shown potential for treating inflammatory diseases and cancer. In fact, a research published in Future Oncology indicated that it can suppress the growth of human prostate cancer cells.^12,13

•Boosts Immunity — Chili peppers are rich in beta-carotene, which is converted to vitamin A in the body. This vitamin is essential for maintaining healthy mucous membranes to help protect the body from invading pathogens (microorganisms that cause disease). Chili is also rich in vitamin C, and this helps the body produce white blood cells that fight germs.¹⁴

•Helps Reduce Insulin Levels — Another known benefit of eating chili peppers is how they help with blood sugar level management. A study published in the American Journal of Clinical Nutrition concluded that the regular consumption of chili may help reduce risk of hyperinsulinemia (high insulin levels in the blood).¹⁵

•Protects Your Heart — The compound capsaicin can help reduce triglycerides, cholesterol and platelet aggregation. Some studies have shown that it may assist the body in dissolving fibrin, which prevents the formation of blood clots. Additionally, cultures that use hot peppers regularly in cooking have significantly lower heart attack and stroke rates.¹⁶

•Prevents Sinusitis and Relieves Congestion — Another health effect of the compound capsaicin is its ability to address nasal congestion by helping clear mucus from your nose. It has antibacterial properties as well, and can help fight chronic sinus infections.¹⁷Aside from capsaicin, chili also contains other beneficial bioactive plant compounds, including:^18,19

Capsanthin. This is the primary carotenoid (antioxidant) in red chili peppers, giving them their red color and typically accounting for up to 50 percent of the spice’s antioxidant content.
Lutein. Most plentiful in immature (green) chili peppers, it has been shown to help maintain and improve eye health.²⁰
Volaxanthin. It is the main carotenoid found in yellow chili peppers, which accounts for 37 to 68 percent of their total content.
Sinapic acid. Also known as sinapinic acid, this antioxidant is known for its neuroprotective potential.²¹
Ferulic acid. This compound has shown promise in protecting against diabetes, cancer and cardiovascular diseases.²²

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The Other Uses of Chili

Chili doesn’t just offer culinary and health uses; it can also be used for self-defense. Oleoresin capsicum (OC), extracted from red hot chili peppers, is the active ingredient in pepper spray. OC is an inflammatory agent that makes the eyes and mucous membranes of the upper respiratory swell. Pepper spray causes breathing difficulties, runny nose, pain in the eyes and temporary blindness.²³

The capsaicin in chili can also be used to repel insects and wild animals, which is the reason it is often used as natural pesticide for gardens.²⁴ If you want to use it to help repel pests, just mix 1 1/2 teaspoons of chili powder in a quart of water and add two drops of liquid dish soap. Take note that some plants are sensitive to chili powder sprays, so you need to test it first on a few leaves.

How to Grow Chili Peppers at Home

Growing chili peppers takes about six months so you should plant them by May, although starting early is recommended so the plant will ripen just in time for summer. Here’s a simple step-by-step guide for growing chilies adapted from The Telegraph:²⁵

Fill a multicell seed tray with rich organic soil, firm it down and moisten with water. Place a seed in each cell, then lightly cover with soil.
Use a very fine hose to water it gently and then cover with cling film and keep in a warm area of your home. The soil should be moist but not soaked.
After about two to four weeks, when there’s a first sign of growth, move to a warm place with plenty of light — but it shouldn’t be in direct sunlight. Water the plant from below to strengthen the roots, and check daily to ensure the surface is moist.
When the seedlings sprout a second set of leaves, transplant to 7-centimeter (2.75 inches) pots with moist soil and use liquid tomato for weekly feeding.
Once the plants reach 12 centimeters (4.72 inches), transplant to larger pots, and fill with soil to approximately 1 centimeter (.39 inch) from the top. You should support the plants using a cane when they reach 20 centimeters (7.87 inches).
When the plants reach 30 centimeters (11.8 inches), pinch out the growing tips right above the fifth set of leaves in order to encourage bushiness. Transplant to another pot if needed and make sure to check the plant daily for aphids.
When the flowers appear, gently dab a cotton bud into every flower to pollinate.
Cut off the first chilies while still green to encourage fruiting all season long (July to October). Allow the next fruit to turn red if you want a rounder flavor.

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Cooking With Chili

If you want to try some chili pepper recipes, remember that the smallest peppers are usually the hottest, and the stems and seeds are typically removed during preparation. Moreover, the capsaicin oils in chilies can irritate and burn your skin (and your eyes), so wear rubber gloves when handling this spice.²⁶ Chili peppers taste great with beans, just like this delicious dish from my book “Healthy Recipes for Your Nutritional Type:”

Beef and Bean Chili Recipe

Ingredients:

2 pounds 100 percent grassfed beef
1 1/2 cups kidney beans (drain and rinse)
7 tomatoes (crushed)
1 medium jalapeno chili (remove the ribs and seeds then mince)
1 1/2 tablespoons chili powder
2 cups chopped onions
2 cups tomato sauce
1/4 cup plain traditionally cultured yogurt made from organic raw milk
1/4 cup grassfed cheddar cheese (grated)
2 tablespoons garlic cloves (minced)
2 teaspoons ground cumin

Procedure: This recipe makes four servings.

Heat a heavy 5-quart pot, then add the ground beef. Cook, stirring and breaking up the meat until it turns brown (make sure it doesn’t burn). Drain the excess fat and leave just a small amount to cook the onions in.
Add the onions and cook for five minutes. Mix in the garlic and jalapeno and cook until tender. Stir in the chili powder and cumin and continue to cook until it becomes fragrant.
Stir in the crushed tomatoes and then the tomato sauce, and let it simmer for about 30 minutes.
Add the beans and continue to cook uncovered until the meat and beans become very tender and the chili turns thick (about 30 minutes more).
Serve in small bowls and garnish each bowl with 1 tablespoon each of yogurt and cheddar cheese.

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You Should Try Chili Oil too

A staple condiment of Chinese, Thai and Korean cuisine, chili oil is commonly used as a condiment. Its deliciously fragrant, reddish orange infusion of chili peppers in a base oil can make almost any humdrum dish sing. Chili oil comes in handy when your palate craves a little more heat, kicking up your taste buds a notch.

The good news is that you can easily make chili oil at home, so you can be sure that it is pure and hygienic. Note that some commercial chili oils are adulterated with synthetic dyes, which can be detrimental to your health.²⁷ If you want to learn how to make chili oil, here’s a recipe adapted from The Woks of Life:²⁸

Chili Oil Recipe

Ingredients:

1 1/2 cups extra-virgin coconut oil
5 pieces of star anise
1 cinnamon stick (preferably cassia cinnamon)
2 bay leaves
3 tablespoons Sichuan peppercorns
3/4 cup Asian red pepper flakes (crushed)
1 to 1 1/2 teaspoons Himalayan salt (to taste)

Procedure:

Gently warm the oil, star anise, cinnamon stick, bay leaves and Sichuan peppercorns in a small saucepan over medium-high heat. When the oil starts to bubble slightly, turn the heat down to medium.
Let the oil simmer for 30 minutes. If you start to see that slight bubbling die down, periodically turn the heat back up to medium-high, then back down to medium if it gets too hot.
You’ll know the oil is done cooking when the seeds and pods turn darker in color.
Allow the oil to cool for five minutes, and in a separate heat-proof bowl, measure out the crushed red pepper flakes and Himalayan salt.
Remove the aromatics from the oil, slowly pour it over the chili flakes and then stir well. When completely cooled, transfer to a sealable, sterilized glass bottle using a funnel.
Seal the bottle then store it in the refrigerator and use within six months.

This recipe makes about 2 1/4 cups. Chili oil is not only a must-have condiment that adds a reddish tinge and piquancy to many Asian recipes, but it can also be used for various healing purposes. It contains nutrients from the chili pepper and the base oil, and some percentage of these nutrients leach into the oil. Chili oil has a capsaicin content of about 7 percent, so it can offer the same health benefits of chili peppers.²⁹

There are a few important things to remember when preparing, cooking and storing chili oil. It generally has a long shelf life and can last up to six months if stored in the pantry or up to one year when refrigerated.³⁰

But like any other infused oils, it may create an anaerobic (there is little to no breathable oxygen) environment where botulism, a rare but potentially life-threatening bacterial illness, can occur.³¹Heating the oil and chilies to kill any bacteria, sterilizing your container before use and using dried flavoring agents, will reduce any potential risks.³²