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Fungus and Yeast Tests and Treatments in London
Candida albicans
ON THIS PAGE
WHAT WE OFFER
INTRODUCTION
COMMERCIAL USE OF FUNGI
THE CANDIDA CONFUSION
MYCOTOXINS AND FOOD
BIOLOGICAL AGENTS: FUNGI
WHAT WE OFFER
The Fungus Clinic London offers yeast tests, fungal & hyphal tests, and treatments for superficial and subcutaneous fungal/yeast infections as well as treatment/support in systemic fungal & yeast infections.
Our lab analyses skin-scratch, urine, stool and sputum samples as well as vaginal and rectal swabs. We use diagnostic microbiology and immunology tools like the PCR (polymerase chain reaction), which is widely used in biology research. A typical PCR procedure is designed to amplify DNA about 1 billion-fold. This allows the visualization of a single DNA molecule obtained from a single fungus or bacteria or parasite cell. PCR is also extremely useful for identifying viral and intracellular infections.
INTRODUCTION
Microbiologists use the term FUNGUS to include eucaryotic, spore-bearing organisms which reproduce sexually and asexually. The scientific discipline dealing with fungi is called MYCOLOGY. The study of fungal toxins and their effects is called MYCOTOXICOLOGY.
Although very successful pathogens of plants, fungal infections of humans and plants are rare.
Fungi have fewer pathogenicity factors than bacteria and viruses and tend to cause superficial infections.
A special role play CANDIDA spp. (Dirk Budka wrote a book about THE CANDIDA CONFUSION. For a free download CLICK HERE)
Besides the superficial and subcutaneous infections, there are four main systemic endemic mycoses, caused by Coccidioides immitis, Histoplasma capsulatum, Blastomycis dematitidis and Paracoccidioides brasilienisis.
What are the underlying causes for fungal infections?
All types of immuno-suppression, like
# Chronic stress
# Cancer
# Reticulo-endothelial illness
# Presence of catheters
# Radiation damage
# Burns
# HIV
and sometimes
# Overuse of anti-biotics
Histoplasma capsulatum
Superficial infections:
- Athlete's Foot caused by Arthoderma spp.
- Ringworm of the scalp caused by Arthoderma spp.
- Ringworm of the skin caused by Arthoderma spp. and Phaeoanellomyces wernickii
- Dandruff caused by the yeast Pityrosporon orbiculare
- Hair infections caused by Piedrai hortai
- Thrush caused by Candida spp.
Subcutaneous infections:
- Sporotrichiosis (the espiratory disease is also systemic) caused by Sporotrix schenkii
- Maduramycosis (Madurafoot)caused by Phialospora sp., Acremonium sp., Leptosphaera sp. and Madurella sp.
Fungi are a unique group of organisms, different from all others in their behaviour and cellular organization. They are
- decomposers of organic matter
- spoilage agents
- plant pathogens
- pathogens of humans
- biological control agents
- a food source
COMMERCIAL USE OF FUNGI
About 2 million tonnes of edible mushrooms are produced commercially each year around the world. Much of this involves the common mushroom Agaricus bisporus, Lentinula edodes, Volvariella volvacea.
Since some years, mycelium of the fungus Fusarium graminearum has been grown in fermenter vessels and is marketed as a novel food termed QUORN. It is widely available in British supermarkets as meat-like chunks and in various oven-ready meals. Quorn is low in fat and has no cholesterol and is targeting vegetarians and "diet-conscious" consumers.
For many immunology experts it is just pure "Frankenstein-Food", artificially grown and added with preservatives/flavourings... Food that might play havock with our immune-system, which is not used to this kind of "food".
As usual... there was research done which shows that consumers of Quorn have no adverse reaction... and there is research available, which indicates that Quorn causes widespreads reactions including IBS-related symptoms, asthma, vomiting and rashes.
Fungi are used to produce several traditional foods and beverages, including alcoholic drinks (Ethanol from the yeast Saccharomyces cerevisiae and bread where yeast produces carbon dioxide for raising the dough. Penicillium roquefortii is used in the later stages of the production of cheeses like Stilton and Roquefort, Penicillium camembertii is used to produce soft cheeses, bries and of course the Camembert.
Less well known, but very important is the role of fungi in the fermentation of traditional foods in developing countries. Rhizopus oligosporus is used to convert cooked soy beans into 'tempeh' and the food termed 'gari' is part of the staple diet in southern Nigeria. This food is based on an uncontrolled fermentation, which in volves bacteria and the fungus Geotrichum candidum.
Aspergillus niger and Aspergillus wentii are used to produce citric acid for the soft drinks industry and Aspergillus terreus is used to produce paints and adhesives... and not to forget the important antibiotic PENICILLIN, which saved millions of lifes, which is commercially produced by using a strain of Penicillium chrysogenum, but was originally discovered as a secondary metabolite of Penicillium notatum
Fungal secondary metabolites for pharmaceutical, agricultural and research uses
Peniccilin, Cephalosporins, Fusidin = antibacterial
Griseofulvin = antifungal
Cyclosporin, Gliotoxin = Immunosuppressant
Ergot alkaloids = Migraine treatment, Labour inducing
Zearralenone = Growth promoter for cattle
Gibberellins = Plant hormones
Alpha Amanitin = RNA polymerase inhibitor
Fungal enzymes for commercial use
- Alpha Amylase (Aspergillus niger, A.oryzae for starch conversions
- Amyloglucosidase (A. niger for starch syrups and dextrose foods
- Pullulanase (Aureobasidium pullunans) for debranching of starch
- Glucose aerohydrogenase (A. niger for the production of gluconic acid
- acid, neutral and alkaline Proteases (Aspergillus spp. for the breakdown of proteins (baking, brewing, etc.)
- Invertase (Yeasts) for sucrose conversions
- Pectinases (Aspergillus, Rhizopus for clarifying of fruit juices
- Rennet (Mucor spp. for milk coagulation
- Glucose isomerase (Mucor, Aspergillus for high fructose syrups
- Lipases (Mucor, Aspergillus, Penicillium) for dairy industry and detergents.
- Hemicellulase (A. niger) for baking and gums
- Glucose oxidase (A. niger for food processing
Toxoplasma gondii
"Candida" is one of the most misdiagnosed or ignored diseases in complementary AND conventional medicine!
DIRK BUDKA "THE CANDIDA CONFUSION" - ISBN 978-0-9557205-0-5, 64 pages
available from NUTRI CENTRE, 7 Park Crescent, London W1B 1PF
free download CLICK HERE
INTRODUCTION
I decided to write this book, after analyzing the files of over 200 patients who were previously diagnosed with gastrointestinal “Candida” or the “Yeast Problem”.
Two (!) of these 200 actually had gastrointestinal Candida-infections.
What about the others?
They had SIBO, IBS-A, IBS-C, IBS-D, Celiac Disease, Crohn’s Disease, Food Poisoning, Diverticulitis, Abdominal Migraines… and many, many more.
Who diagnosed these patients in the first place? Not conventional practitioners, who more or less ignore the existence of Candida (other than Thrush or life-threatening systemic Candidemia), but complementary/alternative practitioners. Are they to blame for this incredible amount of misdiagnoses? I do not blame many of them. I blame their teachers… the schools and institutions, who charge a huge amount of money but do not spend any money on well trained teachers or scientists.
“Teachers”, who run courses in which they train or should train practitioners, know little or nothing about mycology, fungi, yeasts and what they pass on is a dangerous ‘semi-knowledge’, which they often sell as science or established research.
Who trained these teachers?
Reading the hundreds and hundreds of websites regarding "Candida", one must be confused by this level of unprofessionalism and patient-exploitation. Often the so called "yeast problem" is just diagnosed by guessing or using these very questionable tools like VEGA, Applied Kinesiology, Bicom, Quantum Energy or Life-Blood-Analysis (sometimes wrongly called "clinical microscopy"... just to give a Fish'n'Chips Shop the name of a Five Star restaurant. Some practitioner who use these "test-methods" detect the yeast in your blood and many patients are desperate enough to believe this nonsense!
Identification of Candidemia (the spread of the fungus into the bloodstream) takes a minimum of two days with an optimal blood culture system such as the lysis centrifugation method.
Are these practitioners aware that a fungus in the blood stream can be extremely dangerous and that many of these patients should be hospitalised as soon as possible? Do they really believe, they see Candida albicans in their microscopes? I believe this is a frightening example how easy it is to misdiagnose.
How can one diagnose without using appropriate tests? How can one diagnose without any understanding of medical mycology?
There is not one disease in the world, which is not connected to Candida... from autism to kidney stones, from asthma to Crohn's disease, from Salmonella infection (?) to Post-Viral-Fatigue (??), from numbness in the extremities to suicidal thoughts. One yeast is responsible for all of these problems. Why not adding some more? What about Air Rage, Allergy To The 21st Century, Penis Size Anxiety or Ozon Layer Depletion Syndrome?
Here are some statements taken from the most "funniest" Candida websites:
“Antibiotics ignite dental mercury with the fire Candida. Candida consumes dental mercury. Candida's fire, and its flame, methyl mercury, can consume your health.”
(This comment must make everyone speechless)
“Candida Albicans essentially can choke the liver, causing a domino effect of adverse events.” (Gillian McKeith) (means: your liver disappears and not to be seen on x-rays/scans anymore, because it was choked. You can only see the big mass of Candida… or so… )
“…Candida is not intended to overgrow and get out of control while the body is still living. “
“Candida is found in the air, water and food but not normally in our bodies.” (but only if you do not eat or drink)
“For those patients who do exactly what I tell them, they generally have an excellent success rate in combating the Candidiasis.” (Gillian Mc Keith) (people would be frightened to death NOT to do what Gillian says… )
“Imagine a Halloween creature that grows inside the cells of human organs.”
“Replacement of amalgam fillings usually results in elimination of candida.”
“…You see, our body invites bacteria and viruses in order to help us cleans toxins. In biology , that is called symbioses.” (I prefer not to invite viruses)
“How else can our body cleanse all those toxins without help of viruses and bacteria ?
The answer is TUMOR !” (Oh dear, oh dear…)
Many of the websites are great in quoting incredible statistics (if you search for the source of the statistic, you never or very rarely find it):
“Candida has 78 different toxins”
“Candida has 72 different toxins”
“Candida has been found to produce 79 distinct toxins”
“Candida releases 48 toxins”
“Candida has about 100 waste and secretory products known as Candida toxins”
“A Candida diet is for a minimum of three months”
“You must follow a Candida diet for six months”
“Following the Candida diet for three weeks is important”
“For mild overgrowths, expect two to six months for significant improvement.”
MYCOTOXINS AND FOOD
Although there are many species of toxigenic moulds, only a few mycotoxins, particularly those affecting cereals (maize, wheat, barley, oats and rice) and groundnuts, are considered to be significant for humans. The most well-known mycotoxin, the potent human hepatocarcinogen aflatoxin, is produced by Aspergillus flavus and A. parasiticus. These moulds occur in warm climates and produce aflatoxin in drought-stressed maize and groundnuts in the field. They also affect these crops and many other commodities (copra, cottonseed, pepper) which are stored under improper conditions of temperature and humidity.
There are 24 toxigenic species of Fusarium which are increasingly viewed as having an important effect on human and animal health. F. graminearum, which causes head blight and ear rot, produces a variety of potent mycotoxins including deoxynivalenol, zearalenone and fusarin C. F. sporotrichioides produces T-2 toxin and related compounds which were responsible for the large-scale human toxicosis.
Although there is little firm evidence it is suggested that in certain situations as much as 50 percent of grain may be contaminated with mycotoxins. In certain years, the deoxynivalenol content in wheat was found to be more than 500 m g/kg in some countries (ibid.).
The poorest quality grain (only where it can be spared!) is used for animal feed. Animal feeds with ingredients such as oilseed cakes, peanut, cottonseed and coconut cake or corn grits often contain mycotoxins. Feed conversion to animal protein is always reduced by the presence of mycotoxins. In addition, mycotoxins have a negative effect on animal health and fertility is decreased. When animals ingest the contaminated feeds, some toxins can be metabolized and remain in milk, meat and eggs. The presence of mycotoxins in animal products such as aflatoxins and ochratoxins in milk, meat and eggs has been of concern in some countries (Rodricks and Stoloff, 1977). The levels of toxins such as aflatoxin and ochratoxins present in these secondary sources are much lower than those in agricultural commodities. However, their levels in these products, in particular milk, is strictly regulated in most developed countries. The effects of this source of toxins on human health may be modest in developed countries because of feed safety regulations and pooling of milk at dairies. However, in developing countries where animals are likely to consume mycotoxin-contaminated animal feeds and are milked individually at the household level, the levels of toxins can be higher. Despite this, mycotoxin occurrence in animal products in some high-risk areas is being paid little attention.
The consumption of mycotoxin-contaminated commodities is related to several acute and chronic diseases in humans as well as in animals. While the exact cause and effect relationship has been established for only a few of the diseases, speculation about the role of mycotoxins in the aetiology of various illnesses has been based on circumstantial evidence in other cases. The acute diseases for which there is some evidence of an association with mycotoxins include: aflatoxic hepatitis in India and Kenya; enteric ergotism in India; vascular ergotism in Ethiopia; and deoxynivalenol mycotoxicosis in India and China. A common feature in all these outbreaks has been the involvement of staple foods such as corn, wheat or pearl millet, following unseasonable rains or drought during either the growing season or harvest.
Among the mycotoxins, aflatoxins have been implicated in human diseases including liver cancer, Reye's syndrome, Indian childhood cirrhosis, chronic gastritis, kwashiorkor and certain occupational respiratory diseases in various parts of the world.
In China, the Philippines, Thailand, Kenya, Swaziland and Mozambique, higher levels of aflatoxins in the food supply have been correlated with aflatoxins and their derivatives in human fluids which may be associated with liver cancer. Fusarium toxins have been suspected to have a role in diseases such as Kashin Beck syndrome in the USSR, China and Viet Nam; Mseleni joint disease in southern Africa; endemic familial arthritis in India; alimentary toxic aleukia in the USSR; and oesophageal cancer in southern Africa. Ochratoxins have been associated with Balkan endemic nephropathy and urinary tract tumours (Berry, 1988). However, in most of these instances, conclusive evidence for the role of mycotoxins in disease causation has been lacking.
RV Bhat and JD Miller
List of biological agents: FUNGI
Aspergillus fumigatus
Blastomyces dermatitidis
(Ajellomyces dermatitidis)
Candida albicans
Candida tropicalis
Candida spp
Cladophialophora bantiana (formerly
Xylohypha bantiana, Cladosporium bantianum)
Coccidioides immitis
Cryptococcus neoformans var neoformans
(Filobasidiella neoformans var neoformans)
Cryptococcus neoformans var gattii
(Filobasidiella bacillispora)
Emmonsia parva var parva
Emmonsia parva var crescens
Epidermophyton floccosum
Fonsecaea compacta
Fonsecaea pedrosoi
Histoplasma capsulatum var capsulatum
(Ajellomyces capsulatus)
Histoplasma capsulatum var duboisii
Histoplasma capsulatum var farcinimosum
Madurella grisea
Madurella mycetomatis
Microsporum spp
Neotestudina rosatii
Paracoccidioides brasiliensis
Penicillium marneffei
Scedosporium apiospermum
(Pseudallescheria boydii)
Scedosporium proliferans (inflatum)
Sporothrix schenckii
Trichophyton rubrum
Trichophyton spp |
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