Friday, January 4, 2008

Diabetes Caused By Systemic Infections Of Yeast And Mold

Diabetes Caused By Systemic Infections Of Yeast And Mold by Joan McKenna

Diabetes is now a global pandemic. Rich, poor, fat and thin people of every ethnic background are found to have abnormal glucose metabolism resulting in elevated triglycerides and often accompanied by high blood pressure and heart disease. The progressive damage may lead to kidney failure, stroke, amputation of limbs and blindness. The sheer volume of cases is staggering to the medical profession.

The "cause" is variously attributed to diet, genetics and life-style. But what if the "cause" is something more insidious, something that is neither tested for nor treated? As I studied the literature on diabetes and its effects, I became aware that there were often contradictory findings. Overnight, as the body "fasted" from foods, and the metabolism slowed down, glucose levels should have dropped to normal or below normal levels. Individuals who undertook three and four day fasts would likewise be expected to have subnormal levels of glucose. Neither group did. In fact, many individuals find that their glucose levels were higher in the morning than they had been the previous evening. Many found that fasting simply brought their glucose readings into a normal range.

If the overnight fast had resulted in the metabolizing of fat into sugars, this might explain the elevated glucose readings. But the science of the day insists that the metabolism of fats do not result in elevated glucose levels. With the three and four day fasts, fat metabolism should be well underway, yet, again, no significant rise in glucose levels were taking place. If reduction in food intake did not cause a reduction in glucose levels, what else would cause elevated glucose? What other biological process produces glucose? The answer is yeast, mold and some forms of fungus.

These life forms are categorized as plants. They grow best in a more acid environment. Refined sugars are strongly acidic. In combination with mold, yeast or fungal spores, there would be a surge in the production of glucose beyond the level of dietary sugars. Let's call the glucose from yeast, molds and fungus "abnormal glucose". In normal metabolism of carbohydrates, the liver and pancreas go through a sequence that triggers release of insulin to enable absorption of the glucose by the body's cells. If this glucose is not used, it is converted into lipids (triglycerides) and if not metabolized and used by the body, into fat.

With abnormal glucose, there is no actual metabolic process in the liver. As a result, it does not trigger release of insulin. It circulates as an acid through the body causing inflammation and irritation to blood vessels and tissue. If it is eventually converted to lipids in the liver or to fat, it has a very different energy signature than normal fat.

In diabetic mice, the abnormal fat has an energy signature of 8,000 calories per pound. Normal fat has an energy signature of only 3,500 calories per pound.

Individuals diagnosed as diabetics face extraordinary resistance to weight loss, increasing inflammation and destruction of blood vessels, damage to all major organs, as the underlying infections progress.

Yeast, mold and fungal infections are stimulated by tissue destruction. As tissue breaks down, it provides new material for rapid expansion of the infection. Progressive deterioration results in damage to all biological systems.

While reducing the intake of refined carbohydrates may slow the active infection, yeast, mold and fungi produce spore that can persist in a latent state for a nearly indefinite period of time. A diet to reduce or eliminate "candida" (yeast) may be needed if the history of the individual indicates that this is the probable infection. An infection with mold or fungus may need added medical and dietary protocols.

Testing for systemic yeast, mold or fungus is expensive and time consuming. Often the careful analysis of a Comprehensive Medical and Personal History will indicate the source of the underlying infection whether it is from yeast or mold or fungus.

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