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Protect Yourself From Antibiotic Resistance by Using Natural Antibiotics

AHA Publisher — Wed, 18 Aug 2021 07:00:57 +0000

Michelle Marks via NaturalHealth365 – Most of us are aware that antibiotics are powerful drugs that fight bacteria-related infections with harmful side effects. Unfortunately, in today’s society of pill taking, we use too many antibiotics with the increasing danger of antibiotic resistance. The problem is further compounded with antibiotics found in factory foods like dairy and meat products. According to the CDDEP (The Center of Disease Dynamics, Economics, & Policy), the United States is one of the highest users of antibiotics – ranking fifth in the world. How the Wrong Diet Makes Antibiotics Useless Heavy prescription abuse and unintentional ingestion of antibiotic-based foods are the primary cause of resistance to antibiotics. Unfortunately, this is emerging as one of the most serious public health problems of our time. Although antibiotics can eliminate infectious conditions, their continuous use builds resistance to the antibiotic drug. The harmful bacteria in the body get accustomed to the therapeutic levels of antibiotic drugs and stop responding to the drug. In other words, an antibiotic drug, even at its highest potency, cannot stop bacterial growth and becomes incapable of treating an underlying infection. In fact, researchers suggest that almost every kind of bacterium has adapted itself to show resistance to antibiotic drug treatment. What Are the Potential Dangers of Antibiotic Resistance? Destroys healthy bacteria: The population of healthy bacteria in the gut is decreased to a smaller number creating an imbalance in the gut ecosystem resulting in frequent illness, indigestion, and poor nutrient absorption. Makes infections spread faster: Antibiotic-resistant bacteria can spread like wildfire to others in the family or neighborhood, threatening an entire community with a new strain of infection. Complicates treatment: Because the strain is more virulent, the patient does not respond to heavy doses of drugs. As a result, the treatment becomes more difficult and expensive. Death due to infection: The underlying infection remains untreated, posing a severe threat to other organs and, in some cases, leads to death. What Actions Can We Take to Avoid Antibiotic Resistance? 1. Avoid the spread of infection in the first place by washing your hands thoroughly. 2. Consume organically grown produce, avoid consuming animal and animal-based products that are fed antibiotics. 3. Choose natural antibiotics like garlic, herbs, and vitamin C that have bactericidal properties. What Are Natural Antibiotics? Nature has an effective yet safe answer to bacterial infections through various phytochemicals from different plant parts. These have been used for many centuries in traditional medicine systems to treat a variety of conditions. Natural antibiotics act in a unique mechanism – in addition to their bactericidal action. They stimulate the immune system, exhibit anti-inflammatory and anti-septic properties that inhibit the growth of bacteria, and scavenge them. What Are Some of My Options? Vitamin C: This water-soluble vitamin is a potent antioxidant and anti-infective agent. Abundant in all fresh fruits, especially the citrus variety, vitamin C can be consumed liberally in the diet in its natural state. If considering a vitamin C supplement, the recommended amount is 1-3 grams per day for healthy individuals. But, if you’re suffering from a troubling health issue – much more vitamin C may be required for a short period of time. Oregano oil: The oil of oregano leaves is a powerful anti-infective agent and natural antibiotic. It has been shown to be effective against harmful bacteria, yeast, and viruses. Most of the oregano oils in the market are usually a blend of other oils. The common recommendation is 2 – 3 drops 3 – 4 times daily. If consuming capsules, an amount of 100 – 150 mg per capsule per day is recommended. Olive leaves: Olive leaves are known for their anti-microbial properties and analgesic effects. The active ingredient oleuropein is responsible for its therapeutic effects. Olive leaves are low in toxicity, and the recommended safe amount for an adult is 25 mg per day twice daily for maintaining health. Ginger: The active components in ginger gingerols, zingerone, and shogaol are linked to its anti-bacterial effects. It is also a potent anti-inflammatory agent and is used in the Ayurvedic system of medicine as a pain reliever. Thus, ginger is a fantastic therapeutic food that can be included in the daily diet as part of a menu. As little as 2 – 3” of ginger added to a shredded, crushed, or cooked dish will take care of daily needs. Turmeric: This is a culinary staple in Indian cuisine and can be consumed safely at 1 to 2 teaspoons per day added to a recipe. Turmeric is known for its remarkable bactericidal, anti-inflammatory, anti-infective, and anti-carcinogenic effects. If considering a supplement, 500 grams consumed in a fat-soluble base facilitates its absorption. Garlic: There are plenty of studies that demonstrate the powerful antibacterial effect of garlic. One study showed that natural spices of garlic exhibited a potent antibacterial effect. According to the researchers of this study, garlic showed an effect on multi-drug pathogens and can be used for treating drug-resistant microbial diseases. Garlic needs to be crushed, exposed to air for a few minutes, and consumed raw for effective antibiotic effects. If using a supplement, consume garlic extract with at least 1.3% alliin at 600 – 1,200 mg per day. What’s the bottom line? With antibiotic resistance on the rise at an alarming rate, it seems wise to turn to natural and healthier alternatives to fight bacterial infections. It is also important to remember that we need to consume organic, natural, and antibiotic-free products for improving overall health and make a conscious effort to avoid unnecessary ingestion of antibiotics – which can damage our digestive system and immune function. Sources for this article include: NIH.gov NIH.gov NIH. gov To read the original article click here.

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What Is Trans Fat? Plus How to Remove It from Your Diet for Good

AHA Publisher — Fri, 25 Jun 2021 07:00:32 +0000

Christine Ruggeri, CHHC via Dr. Axe – We know the body needs healthy fats to run at an optimal level. The problem is the standard American diet contains far too many trans fat foods and artificial ingredients. Americans consume far more trans fats than what’s recommended or considered healthy, with about 19 percent of their calorie consumption coming from saturated and trans fats. The recommended intake is less than 10 percent of total calories for saturated fats and as little as possible from trans fats. Now, the truth about saturated fat is that it can be healthy when eaten in moderation and when consuming the proper types of saturated fat, such as MCT oil. Trans fats, however, are downright dangerous. What Is Trans Fat? Trans fats, or trans fatty acids, are naturally present in meat and dairy products of ruminant animals. Some animals naturally produce trans fats in their guts, and food from these animals can contain small quantities of these fats. There are also industrial or artificial trans fats that make up most of this fatty acid’s consumption. These are created by adding hydrogen to liquid vegetable oils to make them more solid. They are known as the unhealthiest fats you can eat, but manufacturers often use them in fried and processed foods. These cooking oils are often genetically modified and downright unhealthy, linked to the development of cardiovascular disease and metabolic syndrome. They can even become rancid, causing more health concerns. Dangers of Trans Fats Trans fats are consumed at way too high of quantities in the U.S., and the health effects are staggering. Here’s a breakdown of the key dangers of eating foods containing trans fat. 1. Impact Cholesterol Levels Trans fats raise bad (LDL) cholesterol levels and lower good (HDL) cholesterol levels. Research published in the American Journal of Clinical Nutrition indicates that there’s unequivocal evidence that trans fatty acids increase plasma concentrations of LDL cholesterol and reduce concentrations of HDL cholesterol. Researchers estimate that, conservatively, 30,000 premature deaths in the United States are attributable to consumption of trans fatty acids. 2. Increase Risk of Heart Disease Consuming too many trans fats foods may increase the risk of heart disease and stroke. Research from Harvard Medical School that included controlled trials and observational studies found that trans fatty acid consumption from partially hydrogenated oils (PHOs) “adversely affects multiple cardiovascular risk factors and contributes significantly to increased risk of coronary heart disease events.” Those findings are corroborated in research published in the Pakistan Journal of Medical Sciences, which suggests that high consumption of trans fats in Pakistan may be one of the factors for the increased burden of cardiovascular disease. Researchers suggest that consumption of dietary fats low in trans fatty acids would be helpful in reducing the risk of heart disease in South Asia. Another study published in Molecular Nutrition & Food Research indicates that trans fat intake is associated with a variety of cardiovascular complications, including atherosclerosis and other deleterious cardiovascular effects. 3. Increase Risk of Diabetes Trans fats have also been proven to contribute to obesity and diabetes. One study published in the New England Journal of Medicine includes over 84,000 women who were free of heart disease, diabetes and cancer when the study began. During 16 years of follow-up, researchers documented 3,300 new cases of type 2 diabetes, with overweight and obesity the most important predictors. They highlighted that those who consumed the most trans fatty acids had a 40 percent higher risk of having diabetes compared to those with lower risk diets and lifestyle patterns. Research from the Wake Forest University School of Medicine found that a trans fats diet induces abdominal obesity and changes in insulin sensitivity in monkeys, and it’s believed to do the same in humans. Trans Fat Foods It’s no wonder the U.S. has a health crisis on its hands, particularly in regard to obesity and heart disease, given how many trans fats we consume. Trans fatty acids are present naturally in some meat and dairy products, but research suggests that overconsumption of industrial trans fat foods is the most dangerous to your health. Trans fats are present in PHOs that are commonly used in fried foods. You’ll find trans fats in these foods: Frozen pizza Mozzarella sticks Packaged baked goods Packaged chips and snacks Packaged and refrigerated dough Fried meats and fast foods Margarine Vegetable shortening Nondairy coffee creamers How to Avoid Them The best way to avoid eating trans fats is by eating a diet rich in fresh, whole foods that includes vegetables, fruits, organic meats and legumes. Stick to healthy fats, like those found in olive oil, avocado, nuts and wild-caught salmon. If you eat a packaged food product, read the label carefully, and avoid foods that contain partially hydrogenated oils or other items. Even some “trans fat free” foods can contain 0.5 grams per serving, so read the ingredient list to be sure the food is actually free of these damaging fats. It’s possible for trans fats to be present in processed foods but not listed on the ingredient label, even as PHO. That’s why reducing your consumption of processed foods as much as possible is so important for your health. Removing Them from Products The good news is the American public is becoming more and more aware about the dangers of trans fats, and increasingly, Americans are concerned about and aware of what they’re putting in their bodies. In 2015, the Food and Drug Administration ruled that artificial trans fats were unsafe to eat, and it gave food makers three years to eliminate them from their food supplies. The official ban began in 2018, and it applies to foods that contain industrially produced PHOs. Manufacturers are now tasked with replacing unhealthy fats with healthier options. Small amounts of trans fats are still present naturally in dairy and meat products, and these products are still permitted. In 2018, the World Health Organization announced a plan to urge governments around the globe to eliminate the use of trans fats in food products. WHO put out a set of guidelines that eradicates trans fats from global food supplies by 2023. Conclusion Trans fats are a form of unsaturated fats that occur naturally in dairy and meat products but are also made industrially to be used in processed, packaged foods. There are many health dangers related to these fats, including increased LDL cholesterol levels, reduced HDL cholesterol, greater risk of heart disease, greater risk of obesity and increased risk of diabetes. In 2015, the FDA announced that industrial trans fats will be banned from food products beginning in 2018. WHO set guidelines for eliminating them globally by 2023 in an effort to save millions of lives. To read the original article click here. For more articles from Dr. Axe click here.

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