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10/23/15 1 Culture (is) Everything! ~the human microbiome~ Claudia Keel | EarthFlower.org | ArborVitaeNY.com 90% of the cells in our body are not human. Human DNA is outnumbered 360:1 Our microbiome is now being recognized as our 12 th organ system and is part and parcel of the functioning of our body Beneficial microorganisms are now understood to live symbiotically in every part of our body, all mucous membranes. Also we have included another ancient bacteria mitochondria that processes oxygen and energy for us in every cell of our body Bacteria run the world & our lives They are the worlds original occupants created the oxygen & environment for life as we know and colonize every ecosystem on earth. It is good to be friends with microbes! “We are only homeopathically 10x human” Matthew Wood Humans are not the discrete organism that we assume them to be. We are a vast ecology. We are made up of only 10% of cells that possess our DNA, the other 90% are microorganisms that we our ecology has ’collected’ over our lifetime. Our immune systems are more a sorting mechanism of friends vs. foes, a mediation team, accommodating most foreign matter that doesn’t present an immediate threat, rather than a crack military operation that kills anything unknown on sight.

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Page 1: Culture (is) Everything! 90% of the cells in our body …...Therapeutic, Gut-Healing Diets: GAPS, Specific Carbohydrate Diet, Body Ecology Diet Other Therapeutic Diets also! depending

10/23/15

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Culture (is) Everything! ~the human microbiome~

Claudia Keel | EarthFlower.org | ArborVitaeNY.com

90% of the cells in our body are not human.

Human DNA is outnumbered 360:1

Our microbiome is now being recognized as our 12th organ system and is part and parcel

of the functioning of our body

Beneficial microorganisms are now understood to live symbiotically in every part of our body, all mucous

membranes. Also we have included another ancient bacteria mitochondria that processes oxygen and energy for us in every cell of our

body

Bacteria run the world & our lives They are the worlds original occupants ���

created the oxygen & environment for life as we know ��� and colonize every ecosystem on earth. ��� It is good to be friends with microbes! ���

“We are only homeopathically 10x human” Matthew Wood

Humans are not the discrete organism that we assume them to be. We are a vast ecology.

We are made up of only 10% of cells that possess our DNA, the other 90% are microorganisms that

we our ecology has ’collected’ over our lifetime.

Our immune systems are more a sorting mechanism of friends vs. foes, a mediation team, accommodating most foreign matter that doesn’t present an immediate threat, rather than a crack military operation that kills anything unknown

on sight.

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“We're not just us by ourselves, but a combination

of us and them, a supraorganism.

That makes us very much more a part of our environment as opposed to

something freestanding and separate from our environment. Those are very radical changes in the way we see self-

identity.” - Rosamond Rhodes, scientific researcher

We may be literally changing what it means to be human

with the over use of antibiotics.  An aspect of ourselves

is becoming extinct because of modern

lifestyle.

We are becoming different as a species.

What are threats to our microbiome?What modern diseases are attributed to our missing symbiotic microbes?

H. pylori has colonized the human stomach symbiotically for more than 100,000 years. 

H. Pylori

orchrates gastric hormones &

protects us from diarrheal

illnesses, GERD & cancer

“New generations are growing up without our ancient companion, H. pylori, to orchestrate

their gastric hormones”

Healing and Supporting the Microbiome���single celled organisms: bacteria, Achaea, virus, fungi

Are immune system evolved as way to deal with microbes as we always were/ are interacting with them. It locks on

and maintains the good bacteria

Dogs' outdoor play & "promiscuous love" expose pet owners to more - & potentially

healthful - bacteria

“Over last century, attention and effort has been focused on eliminating disease-causing microbes - first with hygiene measures, then vaccines and antibiotics. Today, there are antimicrobial hand soaps, toothpastes, clothes, and countertops. Washed down drains and flushed down toilets, the antimicrobial, triclosan, has become one of the most common contaminants in aquatic environments.” Jack Gilbert, a microbial ecologist at Argonne National Laboratory and the Marine Biological Laboratory

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In the last century humans have shifted from being a largely outdoor organism to a largely indoor organism.

Our immune systems evolved to interact with microbes and we have ‘cleaned them away’. So it over-responds to what ever is there…

like a lonely person overexcited at a party

We are a continuum of life, between what we can see and can’t. The invisible

world (microbes) is

constantly interacting

with us

Human interactions – kissing hugging etc may have evolved to share microbess

Microbes-good for what ails you (mostly)

Many (perhaps all) alterative and adaptogen herbs contain friendly

prebiotics for our microbiome. This may be an important part of its action

What to do? Apply Principals of Traditional Medicine ² Avoid the cause and modify the environment²  Strengthen digestion and intestinal integrity² Clear toxins and reduce toxic overload ² Apply constitutional, organ & specific remedies

² Rejuvenate the whole ���system, increase vital��� energy

² Pick the low-���hanging fruit!

Are there observable patterns?

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All traditional cultures of the world

culture their food.

Why?

Food Preservation •  Fermentation / culturing For at least 10,000 years (likely longer)•  Drying & Salting (can be a ferment)

For at least 10,000 years •  Alcohol (ferment)•  Vinegar (ferment) /acids

Modern: citric acid, ascorbic acid, preservative chemicals •  Refrigeration (short term) & Freezing (long term)

traditional & modern•  Canning

for past 200 years -also in conjunction with vinegar & acids•  Ultraviolet light, ionizing radiating (irradiation) high pressure

modern industrial (non-home) techniques, rarely labeled•  Ultra pasteurization

modern industrial (non-home) technique: instant high heat beyond the natural boiling point

Health Benefits•  Probiotics: Live culture foods colonize and support our bodies

micro-flora, which are essential to the functioning of our digestive, immune and reproductive systems and health in general. Probiotics have also been shown to be effective in the treatment and prevention of dental carries, allergies, autoimmune disorders, high blood pressure and cholesterol, autism, kidney stones and cancers among many other ailments.

•  Digestive: Live enzymes predigest foods making nutrients more bio available and also provide our digestive system with added enzymes to help digest non-fermented foods we eat with them. ���A number of beneficial constituents in herbs, such as certain glycosides, require beneficial bacteria to make them bio-available.��� Like broth, probiotics foods are hydrophyllic.

Why culture (is) everything Health Benefits•  Immune-enhancing: ���

Our symbiotic bacteria train the immune system starting at birth to recognize which microorganisms are friendly and which are not. They also produce antimicrobial peptides called lantibiotics, as opposed to an antibiotic, that kill pathogenic (including gram-negative) bacteria. They do this to preserve their terrain. They also are our first line defense, alerting our immune system to unfriendly microorganisms. ���80 % of our immune system is located in our gut

•  Adds Nutrients: ���Ferments significantly add B vitamins and preserves the Vitamin C that is plentiful in fresh uncooked foods. Ferments were the traditional way to prevent scurvy in the winter. Constituents are more bio-available when fermented

Why culture (is) everything

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Health Benefits•  Neutralizes many anti-nutrients: Phytic acid (which prevent

mineral absorption) in grains and legumes are neutralized through ferments. Olives and many staples of other cuisines, such as cassava, are toxic if not fermented. Lime-water corn ferment, releases Vit. B3 and amino acids, and so is critical when corn is a staple. Fermentation also reduces nitrate and oxalic acid and biodegrades certain pesticide residues on vegetables.

•  Detoxification: Live culture foods also aid in naturally detoxifying toxins present in our bodies. Some of the beneficial bacteria found in fermented foods are also excellent chelators or heavy metals and pesticides

•  Guards against antibiotic resistance both in environment and our bodies

Why culture (is) everything Health Benefits•  Brain healing properties Nervine, mood enhancing properties ���

The gut-brain connection (serotonin) is well-recognized as a basic tenet of physiology and medicine. Mounting research indicates that problems in the gut can directly impact mental health, leading to issues like anxiety and depression.

•  Gut healing properties: ex. leaky gut, GERD (fermented foods normalize stomach acidity) Constipation (ex. Sauerkraut contains acetylcholine which has a beneficial effect on the peristaltic movements of the intestine.) Colon Cancer

•  Reproductive system healing properties

•  Skin healing properties (internal and external)

Why culture (is) everything

Why culture (is) everything

Preservation, Energy & Community Benefits•  Low-tech: No special equipment needed (Jars can even

easily replace fermentation vessels.) As Sandor Katz has elucidated, the basic technique is: “Chop, Salt, Pack and Wait” and not even all these steps are needed!

•  Low-energy: No heat preparation and no freezing or refrigeration* needed. (*Though without natural cold storage, such as in root cellars, many ferments will require refrigeration for long-term storage)

•  Low-cooking: Ferments allow many foods to be easily digested without cooking. Other foods like beans and grains require much less cooking time when fermented.

Why culture (is) everything

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Preservation, Energy & Community Benefits•  Low-cost: Ferments are made when foods are in season

(and so low cost) and replace expensive store-bought food and condiments.

•  Encourages community: Home preparation encourages shared ferments and shared meals.

•  Encourages local & small-scale food business: Ferments, while easy, do not lend themselves to industrial production and transportation, and their revival is spurring on local economies.

Why culture (is) everything

Preservation, Energy & Community Benefits•  Low-cost: Ferments are made when foods are in season

(and so low cost) and replace expensive store-bought food and condiments.

•  Encourages community: Home preparation encourages shared ferments and shared meals.

•  Encourages local & small-scale food business: Ferments, while easy, do not lend themselves to industrial production and transportation, and their revival is spurring on local economies.

Why culture (is) everything

Flavor Benefits

•  Delicious and captivating flavors: Consider a world without cheese, yogurt, vinegar, pickles, salami, bread, chocolate, vanilla, wine and beer (and these are just a few of European-based ferments!).

•  Flavor enhancers: Staple foods can be bland. Ferments and condiments (originally all fermented) offer world cuisines their distinctive flavors. Modern chemical flavors (which are neurotoxins) seek to mimic the enticing flavors of ferments.

Why culture (is) everything Environmental Terrain & Cleaning Benefits

•  ‘Little ones who clean’: beneficial microorganisms can be used to clean our bodies, home & workplace, cleanse and reinvigorate our water and numerous other activities. Probiotic skin products support our skin.

•  Soil hummus and health: the life of the soil!

•  Detoxification of our earth: beneficial microorganisms also chelate heavy metals & other toxins out of the soil. Probiotic Mud Balls have been used to cleanse toxic waterways and toxic sludge. Called ‘thousand apologies to Mother Earth’

Why culture (is) everything

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Bounty of

diverse vege

ferments

The POWER of our KITCHENS Culturing food is ennobling food

“The day when every town in America produces its own distinctive lacto-fermented brews, made from local products of woods and field, will be the day when Americans see the dawning of a new age of good health and well-being, as well as a new era of economic vitality based on small-scale production rather than on a large-scale monopolistic control of the food-processing industry.”

Sally Fallon - Nourishing Traditions

Ways to Reseed Your Gut Flora Radically reduce or eliminate sugar and processed carbohydrates in the diet

Eat traditionally fermented, unpasteurized foods and drinks with every meal

Eat prebiotic foods and herbs (FOS, inulin, Polyphenols)

Top Inulin food herbs: Jerusalem Artichokes, Burdock, Dandelion Top Polyphenol-Rich Foods: (darker color species are highest) Elderberry, Currant, Blueberry, Artichoke, Coffee, Berries, Plum, Chocolate Apple Chestnut, Flaxseed meal Black & Green tea Hazelnut Wine Grapes Olives, Onions, Chicory, Spinach Pecan Prune PeachPotatos, Shallot Broccoli Nectarine Pear Apricot Asparagus Almond

Slowly Introduce Fermented Foods for people with sensitivities

If fermented foods and probiotics are so good for us, why not bombard our sick and broken digestive systems with as much good bacteria as we can?

Good bacteria can overcome the bad bacteria, yeasts and fungus that are living in our bodies making us sick and cause a die-off or detoxification reaction. In one sense it is a good thing. But, too much at once can make us feel worse before we actually feel better. The symptoms that we are experiencing can become exacerbated, depending on how toxic we are.

Rather than shocking and bombarding the body, an easier and much gentler way to heal is to slowly introduce the good fermented foods and probiotics, a little at a time and increasing them as you heal.

The first fermented foods to introduce can be vegetable or dairy-based liquids. Sauerkraut juice, homemade yogurt, or whey are good starting points

Start with 1-2 tsp per day for the 1st 1-5 days; slowly increase, observing responses.Eventually, you can eat the actual fermented vegetables.

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Therapeutic, Gut-Healing Diets: GAPS, Specific Carbohydrate Diet, Body Ecology Diet

Other Therapeutic Diets also��� depending on condition, sensitivities & constitution

Gut and Psychology Syndrome Natural Treatment For: Autism,

ADD, ADHD, Depression, Dyslexia, Dyspraxia,

Schizophrenia by Dr. Natasha Cambell-McBride

An overview of the science ���behind gut disbiosis effects on brain function. And protocol to rebuild gut health for the very

young as well as adults.

Supplemental info on probiotic foods

The microbes in EM•1 (Effective Microorganisms-1 a.k.a. ‘Bokashi’)ACTIVE INGREDIENTS: Microorganisms: 1 million colony forming units/cc (units/ml), 1%: Lactobacillus plantarum, Lactobacillus casei, Lactobacillus fermentum, Lactobacillus delbrueckii, Bacillus subtilis, Saccharomyces cerevisiae, Rhodopseudomonas palustrisINACTIVE INGREDIENTS: 96% Water and 3% MolassesLactic Acid BacteriaL. plantarum - in saliva (first isolated); liquefies gelatin [foods found in: sauerkraut, pickles, brined olives, kimchi, Nigerian ogi, sourdough, cheeses, fermented sausages, stockfish]L. casei - in human intestine and mouth; known to improve digestion and reduce lactose deficiency and constipation ; complements growth of L. acidophilus [foods found in: cheddar cheese, green olives]L. fermentum [foods found in: sourdough]L. delbrueckii [foods found in: yogurt, mozzarella cheese, pizza cheese, Hartkäse, Berg-Alpkäse, Bleu de Bresse, Bleu de Gex, Fourme d'Ambert]Bacillus subtilis - commonly found in soil; can survive extreme heat; natural fungicidal activity; used in alternative medicine; can convert explosives into harmless compounds; used in safe radionuclide waste; produces amylase enzyme (present in saliva; breaks down starch into sugar) [foods found in: Japanese natto (fermented soy beans), Korean cheonggukjang (fermented soybean paste)]YeastSaccharomyces cerevisiae - brewing and baking, top-fermenting yeast (ale) [foods found in: baked breads, coffeecakes, pastries, croissants] [beverages found in: beer, wine, mead, cider, vinegar]Phototrophic BacteriaRhodopseudomonas palustris - naturally found in soil and water, a food source for small organisms (zooplanktons, small crustacea); a natural detoxifier; degrades odors in agricultural and industrial waste; stimulates growth of actinomycetes (white 'mold') which suppresses the growth of pathogenic fungi, improves soil structure, humus formation, helps soil retain water, and breaks down tough plant materials; benefits growth of certain crops and fruits; also found in earthworm droppings, swine waste lagoons, marine coastal sediments, pond water. [foods found in: Swiss cheese]

Lactic Acid BacteriaL. plantarum - in saliva (first isolated); liquefies gelatin [foods found in: sauerkraut, pickles, brined olives, kimchi, Nigerian ogi, sourdough, cheeses, fermented sausages, stockfish]L. casei - in human intestine and mouth; known to improve digestion and reduce lactose deficiency and constipation ; complements growth of L. acidophilus [foods found in: cheddar cheese, green olives]L. fermentum [foods found in: sourdough]L. delbrueckii [foods found in: yogurt, mozzarella cheese, pizza cheese, Hartkäse, Berg-Alpkäse, Bleu de Bresse, Bleu de Gex, Fourme d'Ambert]Bacillus subtilis - commonly found in soil; can survive extreme heat; natural fungicidal activity; used in alternative medicine; can convert explosives into harmless compounds; used in safe radionuclide waste; produces amylase enzyme (present in saliva; breaks down starch into sugar) [foods found in: Japanese natto (fermented soy beans), Korean cheonggukjang (fermented soybean paste)]

Probiotics for environment & cleaningThe ‘good, food’ microbes in EM•1 a.k.a. ‘Bokashi’

The microbes in EM•1 (Effective Microorganisms-1 a.k.a. ‘Bokashi’)ACTIVE INGREDIENTS: Microorganisms: 1 million colony forming units/cc (units/ml), 1%: Lactobacillus plantarum, Lactobacillus casei, Lactobacillus fermentum, Lactobacillus delbrueckii, Bacillus subtilis, Saccharomyces cerevisiae, Rhodopseudomonas palustrisINACTIVE INGREDIENTS: 96% Water and 3% MolassesLactic Acid BacteriaL. plantarum - in saliva (first isolated); liquefies gelatin [foods found in: sauerkraut, pickles, brined olives, kimchi, Nigerian ogi, sourdough, cheeses, fermented sausages, stockfish]L. casei - in human intestine and mouth; known to improve digestion and reduce lactose deficiency and constipation ; complements growth of L. acidophilus [foods found in: cheddar cheese, green olives]L. fermentum [foods found in: sourdough]L. delbrueckii [foods found in: yogurt, mozzarella cheese, pizza cheese, Hartkäse, Berg-Alpkäse, Bleu de Bresse, Bleu de Gex, Fourme d'Ambert]Bacillus subtilis - commonly found in soil; can survive extreme heat; natural fungicidal activity; used in alternative medicine; can convert explosives into harmless compounds; used in safe radionuclide waste; produces amylase enzyme (present in saliva; breaks down starch into sugar) [foods found in: Japanese natto (fermented soy beans), Korean cheonggukjang (fermented soybean paste)]YeastSaccharomyces cerevisiae - brewing and baking, top-fermenting yeast (ale) [foods found in: baked breads, coffeecakes, pastries, croissants] [beverages found in: beer, wine, mead, cider, vinegar]Phototrophic BacteriaRhodopseudomonas palustris - naturally found in soil and water, a food source for small organisms (zooplanktons, small crustacea); a natural detoxifier; degrades odors in agricultural and industrial waste; stimulates growth of actinomycetes (white 'mold') which suppresses the growth of pathogenic fungi, improves soil structure, humus formation, helps soil retain water, and breaks down tough plant materials; benefits growth of certain crops and fruits; also found in earthworm droppings, swine waste lagoons, marine coastal sediments, pond water. [foods found in: Swiss cheese]

YeastSaccharomyces cerevisiae - brewing and baking, top-fermenting yeast (ale) [foods found in: baked breads, coffeecakes, pastries, croissants] [beverages found in: beer, wine, mead, cider, vinegar]

Phototrophic BacteriaRhodopseudomonas palustris - naturally found in soil and water, a food source for small organisms (zooplanktons, small crustacea); a natural detoxifier; degrades odors in agricultural and industrial waste; stimulates growth of actinomycetes (white 'mold') which suppresses the growth of pathogenic fungi, improves soil structure, humus formation, helps soil retain water, and breaks down tough plant materials; benefits growth of certain crops and fruits; also found in earthworm droppings, swine waste lagoons, marine coastal sediments, pond water. [foods found in: Swiss cheese]

The ‘good, food’ microbes in EM•1 (Effective Microorganisms-1 a.k.a. ‘Bokashi’)

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13 traditional lacto-fermented drinks 1.  Tepae (Waorani, S. American rainforest)2.  Kvass (Russia & eastern Europe)3.  Tesguino (Trarhumara, Mexico)4.  Root beer (US)5.  Ginger ale (Caribbean)6.  Kombucha (China & Russia)7.  Birch beer (US & Russia)8.  Posole (Maya, Mexico)9.  Sweet Potato Fly (Guyana)10. Munkoyo (Zambia)11. Shamita (Ethiopia)12. Gamju (Korea)13. UbuSulu (Southern Africa)

Cultured drinks

Many ways to use…•  Strait up a tasty drink!•  As a medicine•  In a party punch (for children & adults)•  Sports drink (rehydrating & electrolytes)•  In a mixed drink•  Instead of a mixed drink

Gut Milk? 13 traditional cultured dairy foods from Full Moon Feast by Jessica Prentice

1.  Kefir (Balkans)2.  Myrsih (Kenya)3.  Dahi (India)4.  Chura loempa (Tibet)5.  Omashikwa (Northern

Nambia – Owamboland)6.  Koumis (Mongolia)7.  Leban (Middle East)8.  Skyr (Iceland)9.  Irgo (Ethiopia)10. Jocoque (Mexico)11. Crème fraiche (France)12.  Shubut (Kazakhstan)

13. Yogurt (originally from the Middle east, now throughout the world)

Dairy sensitivity Avoid all dairy products for a minimum of 4 weeks, while

following gut healing protocol. Wait until all digestive symptoms have gone away

INTRODUCING DAIRY Step 1 - Introduce organic unsalted ghee or cultured ghee (seek out: Pure Indian Foods brand)Step 2 - Introduce organic unsalted butter (preferably raw cultured)Step 3 - Introduce homemade kefir, yogurt and fermented cream (fermented for 24 hours to neutralize lactose)Step 4 - Introduce homemade cheeseStep 5 - Introduce mature traditional cheeseStep 6 - Introduce double cream and clotted cream

Have only local pastured dairy, preferably rawAvoid all pasteurized milk and milk substitutes.

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RAW MILK is Uniquely Safe Consider the calf, born in the muck, which then suckles on its mother’s manure-covered teat. How can that calf survive? Because raw milk contains multiple, redundant systems of bioactive components that can reduce or eliminate populations of pathogenic bacteria.

Built-In Protective Systems in Raw Milk LACTOPEROXIDASE

HYDROGEN PEROXIDE: Uses small amounts of H2O2 and free radicals to seek out and destroy pathogens

WIDESPREAD: In all mammalian secretions—breast milk, tears, etc.

HIGHER IN ANIMAL MILK: Lactoperoxidase levels 10 times higher in goat milk than in breast milk ALTERNATIVE TO PASTEURIZATION: Other countries are looking into using lactoperoxidase instead of pasteurization to ensure safety of commercial milk

British Journal of Nutrition (2000), 84, Suppl. 1. S19-S25. Indian Journal Exp Biology Vol. 36, August 1998, pp 808-810. 1991 J Dairy Sci 74:783-787 Life Sciences, Vol 66, No 23, pp 2433-2439, 2000

Built-In Protective Systems in Raw Milk LACTOFERRIN

PLENTIFUL in raw milk; effectiveness reduced by pasteurization1

STEALS IRON away from pathogens and carries it through the gut wall into the blood stream; stimulates the immune system1

TB: In a study involving mice bred to be susceptible to tuberculosis, treatment with lactoferrin significantly reduced the burden of tuberculosis organisms.2

CANDIDA: Mice injected with Candida albicans, another iron-loving organism, had increased survival time when treated with lactoferrin.3

WEIGHT LOSS: Believed to cut visceral fat levels up to 40%4

BENEFITS: Many other health benefits—is sold as a supplement! 1. British J Nutrition, 2000;84(Suppl. 1):S11-S17.

2. J Experimental Med, 2002 DEC 02;196(11):1507-1513. 3. Infection and Immunity, 2001 JUN;69(6):3883-3890.

4. MSN-Mainichi Daily News, 2007 APR 11. 40

Built-In Protective Systems in Raw Milk: COMPONENTS OF BLOOD

•  LEUKOCYTES—Eat all foreign bacteria, yeast and molds (phagocytosis). Destroyed at 56C and by pumping milk. Produce H2O2 to activate the lacto-peroxidase system. Produce anaerobic CO2 that blocks all aerobic microbes. Basis of immunity.

•  B-LYMPHOCYTES – Kill foreign bacteria; call in other parts of the immune system1,2

•  MACROPHAGES – Engulf foreign proteins and bacteria2

•  NEUTROPHILS – Kill infected cells; mobilize other parts of the immune system1

•  T-LYMPHOCYTES – Multiply if bad bacteria are present; produce immune-strengthening compounds1

•  IMMUNOGLOBULINS (IgM, IgA, IgG1, IgG2)--Transfer of immunity from cow to calf/person in milk and especially colostrum; provides “passive immunization”2

•  ANTIBODIES—Bind to foreign microbes and prevent them from migrating outside the gut; initiate immune response.

1.  Scientific American, December 1995. 2. British J of Nutrition, 2000:84(Suppl. 1):S3-S10, S75-S80, S81-S89, S135-136.

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Built-In Protective Systems in Raw Milk: FATS AND CARBOHYDRATES

•  POLYSACCHARIDES—Encourage the growth of good bacteria in the gut; protect the gut wall

•  OLIGOSACCHARIDES – Protect other components from being destroyed by stomach acids and enzymes; bind to bacteria and prevent them from attaching to the gut lining; other functions just being discovered.1,2

•  MEDIUM-CHAIN FATTY ACIDS—Disrupt cell walls of bad bacteria; levels so high in goat milk that the test for the presence of antibiotics had to be changed; may reduce intestinal injury and protect the liver.3

•  PHOSOLIPIDS and SPINGOLIPIDS—bind to intestinal cells, prevent absorption of pathogens and toxins.3 Spingolipids are important components in cell membranes, protect cells against toxins, support digestion and protect against cancer.

•  1. British J Nutrition, 2000:84(Suppl. 1):S3-S10. 2. Scientific American, December 1995.

3. International Dairy Journal 2006 16:1374-1382 and 1362-1373 4. Spingolipids and Cancer, scitopics.com; Koopman, J S, et al, AJPH, 1984, 74:12:1371-1373 42

Built-In Protective Systems in Raw Milk: OTHER BIOACTIVE COMPONENTS

•  ENZYMES, e.g. Complement & Lysozyme—Disrupt bacterial cell walls. Complement destroyed at 56C; Lysozyme at 90C.1,2

•  HORMONES & GROWTH FACTORS– Stimulate maturation of gut cells; prevent “leaky” gut.2

•  MUCINS – Adhere to bacteria and viruses, preventing those organisms from attaching to the mucosa and causing disease.1,2

•  FIBRONECTIN – Increases anti-microbial activity of macrophages and helps to repair damaged tissues.1

•  GLYCOMACROPEPTIDE – Inhibits bacterial/viral adhesion, suppresses gastric secretion, and promotes bifido-bacterial growth; supports immune system. 3

1. British J Nutrition, 2000:84(Suppl. 1):S3-S10. 2. Scientific American, December 1995.

3. British J Nutrition, 2000:84(Suppl. 1):S3-S10, S39-S46

43

Built-In Protective Systems in Raw Milk: OTHER BIOACTIVE COMPONENTS

•  BENEFICIAL BACTERIA– Lactobacilli and bifidus bacteria, crowd out bad bacteria, product lactic acid that kills bad bacteria.

•  BIFIDUS FACTOR– Promotes growth of Lactobacillus bifidus, a helpful bacteria in baby’s gut, which helps crowd out dangerous germs1,2

•  B12 BINDING PROTEIN– Reduces Vitamin B12 in the colon, which harmful bacteria need for growth1

•  LACTOGLOBULINS: Carry vitamins A and D and possibly other nutrients.3

1. Scientific American, December 1995. 2., British J Nutrition, 2000:84(Suppl. 1):S3-S10, S39-S46.

3. FEBS Journal 2009 276:2251-2265.

FIVEFOLD PROTECTIVE SYSTEM IN RAW MILK

1. Destroys pathogens in the milk. 2. Stimulates the Immune system. 3. Builds healthy gut wall. 4. Prevents absorption of pathogens

and toxins in the gut. 5. Ensures assimilation of all the

nutrients.

44

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1. Scientific American, December 1995. 2. The Lancet, 17 NOV 1984;2(8412):1111-1113.

DESTRUCTION OF BUILT-IN SAFETY SYSTEMS BY PASTEURIZATION

Component Breast

Milk Raw Milk

Pasteurized Milk

UHT Milk

Infant Formula

B-lymphocytes Macrophages Neutrophils Lymphocytes IgA/IgG Antibodies B12 Binding Protein Bifidus Factor Medium-Chain FAs Fibronectin Gamma-Interferon Lactoferrin Lysozyme Mucin A/Oligosaccharides Hormones/Growth Factors

active active active active active active active active active active active active active active

active active active active active active active active active active active active active active

inactivated inactivated inactivated inactivated inactivated inactivated inactivated

reduced inactivated inactivated

reduced active

reduced reduced

inactivated inactivated inactivated inactivated inactivated inactivated inactivated

reduced inactivated inactivated inactivated inactivated

reduced reduced

inactivated inactivated inactivated inactivated inactivated inactivated inactivated

reduced inactivated inactivated inactivated inactivated inactivated Inactivated

1. Scientific American, December 1995. 2. The Lancet, 17 NOV 1984;2(8412):1111-1113.

45

BENEFITS REASON

DEACTIVATES ENZYME INHIBITORS BLOCK DIGESTION

NEUTRALIZES PHYTIC ACID BLOCKS MINERAL ABSORPTION

NEUTRALIZES TANNINS AND LECTINS IRRITANTS

PRE-DIGESTS COMPLEX STARCHES & SUGARS HARD TO DIGEST

BEGINS BREAKDOWN OF GLUTEN HARD TO DIGEST; CAN BE TOXIC

BEGINS BREAKDOWN OF CELLULOSE IMPOSSIBLE TO DIGEST

SEEDS, GRAINS, LEGUMES AND NUTS ARE SOAKED, SPROUTED, FERMENTED OR

NATURALLY LEAVENED PROPER PREPARATION MAKES SEED FOODS MORE DIGESTIBLE

AND THEIR NUTRIENTS MORE AVAILABLE.

Fermenting grains

46

Nutrient-dense foods vs. “the displacing foods of modern commerce”

The foods common today are difficult to digest and

do not offer the nutrients, enzymes and probiotics needed to digest food.

Wisdom versus Knowledge Food versus Supplements

“I do not use the term ‘vitamins’ exclusively because as yet little is known about the whole group of organic catalysts, although we have considerable knowledge of the limited number which are designated by the first half dozen letters of the alphabet.”

“Great harm is done, in my judgment, by the sale and use of substitutes for natural foods.”

-Weston Price, Nutrition and Physical Degradation

Page 13: Culture (is) Everything! 90% of the cells in our body …...Therapeutic, Gut-Healing Diets: GAPS, Specific Carbohydrate Diet, Body Ecology Diet Other Therapeutic Diets also! depending

10/23/15

13

The POWER of our KITCHENS Hearth & Sanctuary

“Your kitchen is your sanctuary – a sacred domain in which you have complete quality control over what’s produced. There’s so much more to it than piles of dirty dishes! A few, simple adjustments can have a life-changing impact on your health and that of your family..”

-

Claudia Keel Herbalist &

Flower Essence Therapist

1 Union Square West, Ste 309 New York, NY 10009

EarthFlower.org

[email protected] ArborVitaeNY.com