Information about Diseases
MMS is not just about cures, it about prevention of the 1000's of diseases that can effect each and every one of us. DO your research and you will understand how many people are preventing many diseases from ever occurring.
Where is Chlorine Dioxide Used?
Chlorine Dioxide is used in all the listed applications and in a great variety of industries such as; Hospitals, Dairy Industry, Food Processing, Brewing Poultry and the Paper Industry.
* Legionella Control
* Hospital Drinking Water
* Cooling Water
* Potable Water
* Wash Waters
* Pasteurisers
* Sterilisat
* Dairy Condensate
* Incoming Site Water
* Vegetable Water Flumes
* CIP Rinse and Sterilisation Waters
History
Chlorine dioxide (ClO2) and is a very effective and safe biocide. Chlorine Dioxide is an oxidising biocide and destroys bacteria through the disruption of protein synthesis. Unlike chlorine it does not react with water and does not continue to react with bacterial cell contents after the bacteria has been destroyed. It is important not to confuse Chlorine Dioxide with chlorine based products as they are not the same and act in a different way.
Advantages of Chlorine Dioxide
Chlorine Dioxide has a very rapid kill rate and has a very broad spectrum of effect. It is highly effective at destroying bacteria such as legionella, salmonella and shigella as well as chlorine resistant species such as cryptosporidium. Chlorine Dioxide is also very effective against yeasts, viruses, moulds, amoebae, algae and giardia cysts.
It is very effective at destroying biofilms which form on the sides of storage tanks and pipelines. Biofilms shelter bacteria from turbidity and attack from chlorine as well as providing a rich nutrient source for further bacteria to reproduce unchecked. In addition to the broad spectrum of effect Chlorine Dioxide has the following advantages :
* Bacterial resistance cannot be built up
* More effective and less hazardous than alternatives (Chlorine, PAA)
* Effective at very low concentrations as little as 0.5ppm
* Non-toxic and Biodegradable
* Non-corrosive in diluted working solution
* Highly effective against Biofilms
* Does not form carcinogenic by-products (Chlorine does)
* Breaks down phenols
* Chemical residual is persistent
Chlorine Dioxide Comes Highly Recommended
Chlorine Dioxide is approved by the Soil Association, Campden & Chorleywood, HSE (L8 Recommended), The Drinking Water Inspectorate, European Union and the building Services Research and Information Service.
"Prevention is better then cure"
Complete kit, this kit will allow you to make almost 1 Ltr of MMS for you, your family and friends. The materials to make this product will become very difficult to obtain in the future due to the MASSIVE success people are having with something they can make themselves.
In history only a few have developed the uncompromising strength to say NO and only a few have said NO against all the dishonesty, deceptions and evil of others.
There are the few that live and survive only through the efforts of others, and this type of individual hides behind protecting others, irrational laws and principles conceived, developed and actioned by those that have removed all moral, ethical and honesty from their conscious obligation to maintain their own life. They cannot live productively and honestly by producing values that benefits individual life and society. They have chosen to exist off the mental and physical efforts of the hard working productive individuals that have developed society for thousands of years.
This product is dedicated to all the honest productive, rational individuals that produce more then they consume within our society. You have the choice to choose, to be healthy, to be happy and to forever be happy with your family and friends.
Make your choice, do your reseach, rely on your own efforts and responsibility to maintain your own Helath and life.
DOWNLOAD PART ONE OF THE BOOK HERE
What are Parasites and Pathogens
Parasites are organisms that obtain food and shelter by living on or within another organism. The parasite derives all benefits from association and the host may either not be harmed or may suffer the consequences of this association, a parasite disease. The parasite is termed obligate when it can live only in association with a host or it is classified as facultative when it can live both in or on a host as well as in a free form. Parasites which live inside the body are termed endoparasites whereas those which exist on the body surface are called ectoparasites. Parasites that cause harm to the host are pathogenic parasites while those that benefit from the host without causing it any harm are known as commensals.
Diseases caused by these organisms include amebic dysentary, sleeping sickness, malaria, river-blindness, elephantiasis and many more.
The chain of in
fection
What is a pathogen?
The first link in the chain of infection is the pathogen. A pathogen is anything that causes a disease. Pathogens include:
*
Bacterium A group of microscopic organisms that are capable of reproducing on their own, causing human disease by direct invasion of body tissues. Bacteria often produce toxins that poison the cells they have invaded. Numerous bacteria also live in harmony with the body and are necessary for human existence, such as bacteria that aid in digestion in the gut. Important bacterial diseases include "strep" tonsillitis, pneumonia, and meningitis. (example: bacterial meningitis or strep throat)
*
Virus A term for a group of microbes that are incapable of reproducing on their own, and must invade a host cell in order to use its genetic machinery for reproduction. Viruses are smaller than bacteria, and are responsible for the most common human diseases, the common cold and the "flu" (influenza). Viruses are also responsible for more serious diseases such as AIDS, hepatitis B, and hepatitis C. (example: hepatitis A, hepatitis B, and hepatitis C)
*
Fungus (example: athlete’s foot)
We come in contact with pathogens everyday. Most of the time our body’s immune system destroys them before they can cause harm.
*
We are considered exposed when we have been in contact with a pathogen.
*
We are considered infected when a pathogen has entered the body and resulted in disease.
Whether an exposure results in infection depends on three factors:
*
Dose - the amount of organisms that enter your body.
*
Virulence - the strength of the organism.
*
Host resistance - the ability of your immune system to fight infection.
A pathogen (from Greek pathos, suffering/emotion, and gene, to give birth to), infectious agent, or more commonly germ, is a biological agent that causes disease or illness to its host.[1] The term is most often used for agents that disrupt the normal physiology of a multicellular animal or plant. However, pathogens can infect unicellular organisms from all of the biological kingdoms. The term pathogen is derived from the Greek παθογ?νεια, "that which produces suffering." There are several substrates and pathways where by pathogens can i nvade a host; the principal pathways have different episodic time frames, but soil contamination has the longest or most persistent potential for harboring a pathogen. The body contains many natural defenses against some of the common pathogens (such as Pneumocystis) in the form of the human immune system and by some "helpful" bacteria present in the human body's normal flora. However, if the immune system or "good" bacteria is damaged in any way (such as by chemotherapy, human immunodeficiency virus (HIV), or antibiotics being taken to kill other pathogens), pathogenic bacteria that were being held at bay can proliferate and cause harm to the host. Such cases are called opportunistic infections.
Some pathogens (such as the bacterium Yersinia pestis, which may have caused the Black Plague, the Variola virus, and the Malaria protozoa) have been responsible for massive numbers of casualties and have had numerous effects on afflicted groups. Of particular note in modern times is HIV, which is known to have infected several million humans globally, along with Severe Acute Respiratory Syndrome (SARS) and the Influenza virus. Today, while many medical advances have been made to safeguard against infection by pathogens, through the use of vaccination, antibiotics, and fungicide, pathogens continue to threaten human life. Social advances such as food safety, hygiene, and water treatment have reduced the threat from some pathogens.
1. Introduction.
Many of us have heard about illnesses such as giardiasis or amoebiasis, but we tend to overlook the relationship between these parasites and digestive and systemic diseases and disorders. The common belief that people in the UK are free of parasites is a great illusion. Some estimate many millions of children are infected with worm parasites; only a small portion of which is detected and reported. This is particularly worrisome when one recognizes that microscopic (single-celled protozoans) make up about 90% of all parasitic infections. If existing parasitic infections are evenly distributed, there would be more than enough parasites for every living person to have one. The most recent statistics of the worldwide prevalence of certain selected parasites follows:
Disease
Human infections
Annual deaths
Malaria 489 million 1-2 million
All worms 4.5 billion
Ascaris 1.0 billion 20 thousands
Hookworms 900 million 50-60 thousands
Whipworms 750 million
Filarial worms 657 million 20-50+ thousands
Schistosomes 200 million 0.5-1.0 million
(Why does govenments around the world let these people die? when they can live) it's hard to realise, individuals that claim to be the protectors, the benefactors, the good, the caring are by evidence and FACT the exact oppersite.
"MMS is the most important health disocvery"
This is only a sample of the many parasitic diseases compromising human health worldwide. In temperate areas we are uneducated about the seriousness of parasitic diseases that reach their greatest impact in "tropical" countries from which many immigrate to the UK. Contributing factors to parasitic diseases in the UK, other than our own endemic parasites and immigration, include malnutrition, population density, economic conditions, sanitary practices, and life styles. Compounding factors in North Americinclude the lack of public/media awareness, educational materials/counseling and training of the public, as well as in some cases, the professional community. It is in this spirit that this educational pamphlet is offered to you.
2. How we contract parasites.
A parasite is a micro- or macro-organism that needs to satisfy its vital nutritional requirements by feeding off certain host tissues or body fluids that contain the specific biochemicals that it needs. There are parasites for every single tissue of the human body, once they gain access. An intestinal parasite has to gain access via the oral cavity with contaminated food or drink if it is to cause infection. Other portals of entry are irrelevant. Eight ways by which humans can contract parasitic infections are briefly summarized below.
2.1. Drinking water.
Some of the most common microscopic human parasites (Protozoa) are transmitted via drinking water contaminated with fecal material from infected persons. This simple cycle occurs in water from running streams as well as from tap water in homes in large US and Canadian cities served by surface water treatment plants. Parasites transmitted in this manner include Cryptosporidium and Giardia.
2.2. Skin contact with contaminated water.
This is the only method of infection available to certain parasites such as the schistosomes, some of the deadliest fluke (trematode) parasites of mankind. After emerging from the snail host, the infective larvae (cercariae) penetrate the skin of a person (swimmer, agricultural worker, children playing, etc.) and migrate in the human body ending up as adults in blood vessels (hepatic portal system). To get infected, one has to be exposed in an endemic area, ex., Africa, China, Mexico, Puerto Rico. At PCI, we have identified eggs in fecal samples from an isolated area near a stream in California nearby where a population of Vietnamese immigrants have settled.
2.3. Food.
Food intake is perhaps one of the most common ways of transmission of parasitic infections caused by microscopic (Protozoa) and macroscopic (worm, helminth) parasites alike. For example, Blastocystis and the cysts of the amoebas (both are protozoans) are infective when swallowed with contaminated food via the fecal-oral route. This can occur in a household setting or a restaurant. Similarly, the ingestion of the eggs of the human roundworm, Ascaris, readily occurs when fresh vegetables, ex., lettuce, grown in farms fertilized with infected human waste, are eaten without proper washing.
2.4. Insects.
Most blood sucking insects are capable of transmitting infectious agents via their bite as they attempt to feed on human blood. In the US, ticks transmit lyme disease, Rocky Mountain spotted fever, relapsing fever, Colorado tick fever, babesiosis, and rabbit fever; fleas transmit plague and endemic typhus, mosquitoes transmit malaria and dog heartworm, Triatoma (kissing) bugs transmit Chagas disease, and head lice can transmit epidemic typhus. If a person has had a history of a recent insect bite in any temperate or tropical part of the world, his/her blood should be tested for parasites. Insect-borne pathogens normally cause no harm to their natural (reservoir) hosts, ex., rodents, but become highly pathogenic in humans (their unnatural hosts).
2.5. Air.
Air-borne viruses, bacteria, and fungi are usually eliminated with the feces (occasionally orally) of a natural reservoir (usually wildlife) host but infect humans upon accidental inhalation. Examples in North America include histoplasmosis, Valley fever, and Hanta virus. These diseases are associated with bat guano, dust, and rodent feces, respectively.
2.6. Pets.
Despite what you may have been told, dogs, among other pets, are not man's best friend, parasitologically speaking. Dogs carry an intestinal tapeworm, Echinococcus, whose eggs spread all over their fur from the anal orifice during grooming. Unhealthy human contact with infected dogs, e.g., by kissing, brings the eggs into the human intestine which they penetrate as larvae and encyst in the body cavity, e.g., the liver or even the brain, as the life threatening hydatid cysts. Other worm parasites (helminths) are also readily transmitted from pets and other animals to man. Most notable are the beef and swine tapeworms, Taenia, by the consumption of beef and ham contaminated with larvae of these tapeworms.
2.7. People.
Close human-to-human contact is conducive to transmission of quite an assortment of sexually transmitted diseases including AIDS and herpes as well as other viruses causing cold and flu. Eating food in a restaurant or at home that may have been contaminated with Taenia eggs or Entamoeba cysts from the servers fecal through impro
per sanitary practices will surely produce infections with cysticercosis (appearing as lumps in the body or nerve organs) or amoebiasis (causing severe gastrointestinal distress, etc.), respectively. A recent inspection of an expensive restaurant in Los Angeles showed that 100% of all employees (not just servers) had fecal matter under their nails.
2.8. Soil.
Certain roundworm (nematode) parasites spend their transitional stages between one host and another as immature larvae in warm moist soil. Walking bare-footed or sitting on such fecally contarninated "seeded" soil in a wooded area or by a lake side, etc. will invite the larvae of hookworms or Strongyloides to penetrate the exposed skin and migrate in the body to finally become adults in the intestinal tract where the damage is done.
3. Common Parasites in North America and their Health Implications.
The most common parasites identified from North American patients at the Parasitology Center, Inc. (PCI), Tempe, Arizona are listed below in order of their prevalence from high to low:
Protozoa (rnicroscopic single-celled organisms)
Blastocystis hominis
Endolimax nana
Cryptosporidiuin parvum
Entamoeba histolytica
Entamoeba coli
Entamoeba hartmanni
Giardia lamblia
Chilomastix mesnili
Cyclospora cayetanensis
Helminths (macroscopic multicellular worms)
Ascaris lumbricoides (human roundworm)
Strongyloides stercoralis (threadworm)
Ancylostoma duodenale/Necator americanus (hookworms)
Enterobius vermicularis (pinworm)
Trichuris trichiura (whipworm)
In the USA, one-third of about 6,000 fecal specimens tested at PCI were positive for 19 species of intestinal parasites (Amin, 0. 2002.Seasonal Prevalence of Intestinal Parasites in the United States during 2000.
All the protozoan parasites listed above cause various degrees of gastro-intestinal (enteric) and systemic (extra-intestinal) symptomology and pathology, with Endolimax causing the mildest infections, and all are transmitted via contaminated food/drink. Enteric symptoms usually include bloating, diarrhea, flatulence, constipation, cramps, and maldigestion/malabsorption. Less frequent enteric symptoms include bleeding, irritable bowel, leaky gut, and excess mucus secretion. Extra-intestinal symptoms include allergies, fatigue, nausea, nervous-sensory disorders (ex., brain fog, memory loss, poor coordination), skin rashes and disorders, pain, and muscle problems. Less frequent extra-intestinal disorders include fever, headache, immune deficiencies, insomnia, and weight changes. Some of these symptoms are probably related to parasite toxic metabolic byproducts particularly in immune compromised patients. Some of the above protozoans are sufficiently invasive to become blood-borne, e.g., Entamoeba histolytica, that it may cause serious liver or brain damage.
Helminths:
Worm parasite damage depends largely on which tissues are invaded by the migrating larvae or the type of intestinal damage caused by adults. For example, after the ingestion and hatching of Ascaris eggs in the intestine of a new host, the emerged larva will migrate through the intestinal lining, lymphatic/blood vessels, the hepatic portal system, liver, right heart, lungs, then get re-swallowed and establish as one-foot long adult in the small intestine. Allergic responses to the metabolic byproducts of adult worms are known to cause asthma, insomnia, eye pain, and rashes. Aberrant larval migration can cause inflammatory reaction in the spleen, liver, lymph nodes, and brain. Pulmonary hemorrhagic sites may be accompanied by coughing, fever, and breathing difficulties. Fatal pneumonitis is a possible complication. Mechanical blockage may be caused by a large number of adults in the intestinal tract leading to toxemia and death. Adult worms occasionally penetrate the intestinal wall or appendix causing local hemorrhage, peritonitis, and/or appendicitis.
See Section 2 above (food, pets, people, soil) for methods of contracting worm parasites.
4. Periodicity and Cyclic Parasites.
4.a. A number of patients testing positive for parasites had subclinical infections and showed no overt intestinal or extra-intestinal symptoms. Those patients have been treated and their overall health has improved.
4.b. Another group of patients was symptomatic but no parasites were detected from fecal samples provided. These latter cases are related to one or both of the following factors:
Factor # 1. Other pathogenic organisms, ex., pathogenic bacteria, can cause symptoms comparable to those produced by typical parasites. These include enterotoxigenic Escherichia coli, Salmonella, Shigella, or Campylobacter. Like the typical parasites, these bacterial parasites are also amenable to successful treatment with herbal products.
Factor # 2. Because of the heterogeneous distribution and the cyclic nature of some of the most common human parasites, infections may not be detected in fecal sample if collected when parasites are not running in the main fecal flow. For instance, intervals of many days may intervene between amebic "runs" which may make the microscopic examination of multiple stool specimens necessary to confirm a positive Entamoeba histolytica infection. The sarne kind of periodicity and/or adherence to the intestinal lining are also known to occur in Giardia lamblia and Cyclospora cayetanensis. This explains the intermittent shedding and cyclic recovery of these parasites in fecal samples collected for testing.
5. Management of Parasitic Infections.
Parasites will compromise the host immune system as well as his state of physical, mental, and emotional well-being to various degrees. The tapeworm Diphyllobothrium latum will deplete the body of half its vitamin B 12 resources, which are essential for proper central nervous system function, propagation of nerve impulse, muscle coordination, and recall. When this 30 foot long worm is expelled after proper treatment, above functions will be restored to normality. Host-parasite relationships causing physical or psychological trauma, may be operative at the subclinical level or go undetected since early childhood years. Progressive or sudden overt disease outcome may occur later on in life. This reactivation of infection is usually related to depressed immune status, age, hormonal changes, and physical or psychological pressures.
Considering the above, it is absolutely important to achieve well being by the elevation of ones physical, mental, emotional, and intuitive energies to a state of balanced and functional equilibrium. Experience demonstrates that antibiotics depress host immunity, kill off beneficial intestinal flora, and enhance fungal growth, e.g., Candida, which subsequently competes with/excludes good bacteria.
What are yeasts and Moulds
Yeasts
Yeast are unicellular fungi. The precise classification is a field that uses the characteristics of the cell, ascospore and colony. Physiological characteristics are also used to identify species. One of the more well known characteristics is the ability to ferment sugars for the production of ethanol. Budding yeasts are true fungi of the phylum Ascomycetes, class Saccharomycetes (also called Hemiascomycetes). The true yeasts are separated into one main order Saccharomycetales.
Yeasts are characterized by a wide dispersion of natural habitats. Common on plant leaves and flowers, soil and salt water. Yeasts are also found on the skin surfaces and in the intestinal tracts of warm-blooded animals, where they may live symbiotically or as parasites. The common "yeast infection" is typically Candidiasis is caused by the yeast-like fungus Candida albicans. In addition to being the causative agent in vaginal yeast infections Candida is also a cause of diaper rash and thrush of the mouth and throat.
Yeasts multiply as single cells that divide by budding (eg Saccharomyces) or direct division (fission, eg. Schizosaccharomyces), or they may grow as simple irregular filaments (mycelium). In sexual reproduction most yeasts form asci, which contain up to eight haploid ascospores. These ascospores may fuse with adjoining nuclei and multiply through vegetative division or, as with certain yeasts, fuse folic acid.
In brewing, Saccharomyces carlsbergensis, named after the Carlsberg Brewery in Copenhagen, where it was first isolated in pure culture by Dr. Emil Christian Hansen (1842-1909) in 1883, is used in the production of several types of beers including lagers. S. carlsbergensis is used for bottom fermentation. S. cerevisiae used for the production of ales and conducts top fermentation, in which the yeast rise to the surface of the brewing vessel. In modern brewing many of the original top fermentation strains have been modified to be bottom fermenters. Currently the S. carlsbergensis designation is not used, the S. cerevisiae classification is used instead.
The yeast's function in baking is to ferment sugars present in the flour or added to the dough. This fermentation gives off carbon dioxide and ethanol. The carbon dioxide is trapped within tiny bubbles and results in the dough expanding, or rising. Sourdough bread, is not produced with baker's yeast, rather a combination of wild yeast (often Candida milleri) and an acid-generating bacteria (Lactobacillus sanfrancisco sp. nov). It has been reported that the ratio of wild yeast to bacteria in San Francisco sourdough cultures is about 1:100. The C. milleri strengthens the gluten and the L. sanfrancisco ferments the maltose.
The fermentation of wine is initiated by naturally occurring yeasts present in the vineyards. Many wineries still use nature strains, however many use modern methods of strain maintenance and isolation. The bubbles in sparkling wines is trapped carbon dioxide, the result of yeast fermenting sugars in the grape juice. One yeast cell can ferment approximately its own weight of glucose per hour. Under optimal conditions S. cerevisiae can produce up to 18 percent, by volume, ethanol with 15 to 16 percent being the norm. The sulfur dioxide present in commercially produced wine is actually added just after the grapes are crushed to kill the naturally present bacteria, molds, and yeasts.
The yeastlike fungus, Candida albicans, is commonly found in the mouth, vagina, and intestinal tract. Candida is a normal inhabitant of humans and normally causes no ill effects. However, among infants and individuals with other illness a variety of conditions can occur. Candidiasis of the mucous membranes of the mouth is known as thrush. Candidiasis of the vagina is called vaginitis. Candida also causes severe disease in persons with AIDS and chemotherapy patients.
Moulds
Moulds cause spoilage of food and fodder. Some strains produce mycotoxines such as ochratoxin in coffee and in cocoa which spreads out over the entire chocolate market.
They cause off flavor in food and destroy paper, wood, drugs, cosmetics etc. Moulds can cause allergies and infections.
Mouldy coffee in Trieste
In August 2006 great amount of Robusta coffee were found to be mouldy in Triest warehouse.
The beans in Trieste are thought to have been damaged by excess moisture on transport. Bags of coffee are dumped if they contain more than five mouldy beans or 10 partially mouldy beans per 500g.
Allergies
Allergies caused by moulds however are not so frequent as they seem to be. The most important sources of allergies are:
* Dogs,cats and other pets as 70% of all allergy cases.
Get rid of dogs and cats and you have solved 70% of your problems.
* House dust, furniture, mites
* Pollen, grass
* Trees and shrubs
* Food with chemical preservatives, lactose, albumen, milk, eggs
* Odorous substances
* Moulds as last item of the list of allergenic sources.
To avoid mould allergy don't get in contact with cheese like Roquefort , Camembert or Brie cheese.
Keep perishable food always refrigerated to reduce mould growth.
Don't keep restover of fruits and vegetables in the kitchen. Keep it outside of the house.
Keep away from garbage [256].
Allergies
Allergies can be a serious threat to life and can end as anaphylatic shock. The allergens in foods represent a hazard for those who suffer from allergies, that is why the most important ones are cited here:
Allergens:
* Cereals containing gluten ( i.e. wheat, rye, barley, oats, spelt, kamut or their hybridised strains) and products thereof.) (Coeliac disease)
* Crustaceans and products thereof.
* Eggs and products thereof.
* Fish and products thereof.
* Peanuts and products thereof.
* Soybeans and products thereof.
* Milk and products thereof (including lactose).
* Nuts i. e. Almond (Amygdalus communis L.), Hazelnut (Corylus avellana), Walnut (Juglans regia), Cashew (Anacardium occidentale), Pecan nut (Carya illinoiesis (Wangenh.) K. Koch), Brazil nut (Bertholletia excelsa), Pistachio nut (Pistacia vera), Macadamia nut and Queensland nut (Macadamia ternifolia) and products thereof.
* Celery and products thereof.
* Mustard and products thereof: Mustard protein allergic individuals may react to the protein content of the mustard oil. Individuals sensitised to and by the skin sensitising component allyl isothiocyanate may react to oil in the absence of mustard proteins.
* Sesame seeds and products thereof.
* Sulphur dioxide and sulphites at concentrations of more than 10 mg/kg or 10 mg/litre expressed as SO2.
Preservatives: A small part of humans suffer fron allergy to preservatives. Labels like "Free of preservatives" must be true as some persons suffer heavy allergic responds to some preservatives. To avoid recourses due to cross over " No preservatives added" is being now labeled. This, however, does not solve the problem of allergic reactions.
Keine Kommentare:
Kommentar veröffentlichen