Helicobacter pylori in raw eggs?

[Guest guest]

I recently read that h. pylori may be contracted from raw eggs -

supposedly based on research. Has anybody heard about this?

See item #2 below.

http://www.mercola.com/2007/mar/3/a-new-natural-weapon-to-fight-h-pylori.htm

==============================================================

On Vital Votes, Nutrition Coach Josh Rubin from San Marcos, California

adds:

There is a 50/50 chance that most have H. Pylori. I have found the

symptoms of clients are bloating, gas, diarrhea/constipation,

migraines, GERD, etc. An easy way to treat it besides antibiotics is:

1. Make sure your chicken is cooked thoroughly. There is research to

show that raw or undercooked chicken is the main culprit.

2. Cook your eggs. I know this contradicts most and Dr. Mercola, but

there is research to show that raw eggs cause HP.

3. There is new research to show that sexual fluids between partners

can cause the transfer of HP.

4. If you suspect you have it, do the stool test and you can easily

treat it with a 6 month protocol of Mastica Gum and Bio HPF. These are

herbs that specifically treat the effects of the HP bacteria on the

SI, epithelial cells, etc.

==============================================================

Mercola hasn't said anything about it so far, but included the info in

his newsletter. He's still recommending raw eggs over cooked AFAIK.

BTW, that article has some recommendations for those that may be

suffering from h. pylori and associated gastric symptoms:

==============================================================

Extra virgin olive oil could help prevent and treat Helicobacter

pylori (H. pylori) infections, which cause millions of cases of

gastritis and peptic ulcer disease each year.

Previous studies have shown that natural foods such as green tea and

cranberry juice inhibit the growth of H. pylori infections in the

stomach lining. This is the first time that olive oil has been looked

at in this context.

In laboratory cultures, the phenolic compounds in extra virgin olive

oil had strong antibacterial effects against eight strains of H.

pylori, including antibiotic-resistant strains. The compounds were

also shown to be capable of remaining stable in the harsh acidic

conditions of the stomach.

Another proven natural method for eradicating H. pylori: Eating one or

two cloves of raw garlic daily.

==============================================================

Since I've been eating 4 raw egg yolks a day for about a year now, I'm

wondering if I'm inoculating myself with h. pylori every day. When I

occasionally get indigestion or GERD, I take ginger and that has

always settled my stomach.

[Guest guest]

I eat one or two raw eggs a day, perhaps I should start adding a

couple of cloves of garlic to the daily mix?

Belinda

> Another proven natural method for eradicating H. pylori: Eating one or

> two cloves of raw garlic daily.

> ==============================================================

>

> Since I've been eating 4 raw egg yolks a day for about a year now, I'm

> wondering if I'm inoculating myself with h. pylori every day. When I

> occasionally get indigestion or GERD, I take ginger and that has

> always settled my stomach.

>

>

>

[Guest guest]

On 3/13/07, <oz4caster@...> wrote:

> I recently read that h. pylori may be contracted from raw eggs -

> supposedly based on research. Has anybody heard about this?

Medium-chain fatty acids found in dairy and to a much larger extent

coconut oil are highly toxic to H. pylori (without being highly toxic

to us, unlike clove oil). They'd probably be most effective if you

chew your food well when it is cooked in coconut oil and if you swish

your milk around in your mouth a bit before swallowing, since the

saliva has to free the fatty acids and monoglycerides to activate

them.

There is microbial risk to practically everything. I don't think the

solution is to avoid all contact with microbes. It's impossible, not

to mention conducive to paranoia and suboptimal nutrition.

I do think one should be sensible about microbes though. I would not

leave food sitting around on the counter after you cook it for three

hours. I would not let stock or stews cool on the stove before

refrigerating them. I would not eat grocery store eggs that are God

only knows how old, that do not have strong shells or sturdy yolks

raw.

But I do consider eating raw animal protein to be very beneficial to

health and I would find quality egg yolks, preferably though not

necessarily ones that are fresh and have not been washed before using

(which washes off the protective coating), and eat them raw.

I think maintaining adequate stomach acidity is also very important.

Suboptimal stomach acidity seems to be a commone problem, based on

anecdotes of people who improve digestion with HCl supplementation.

H. pylori thrives in an acidic environment but this is only because it

is able to neutralize the acid with a special enzyme. The acid is

still toxic to the H. pylori.

Chris

--

The Truth About Cholesterol

Find Out What Your Doctor Isn't Telling You:

http://www.cholesterol-and-health.com

[Guest guest]

--- Masterjohn <chrismasterjohn@...> wrote:

> Medium-chain fatty acids found in dairy and to a much larger extent

> coconut oil are highly toxic to H. pylori (without being highly

> toxic to us, unlike clove oil). They'd probably be most effective

> if you chew your food well when it is cooked in coconut oil and if

> you swish your milk around in your mouth a bit before swallowing,

> since the saliva has to free the fatty acids and monoglycerides to

> activate them.

That's encouraging, especially since I always put the raw egg yolks in

about a cup of raw milk, plus about 1 oz of raw cream, and 1 tbsp

unsweetened cocoa powder. Sounds like I better savor the flavor a

little more to make sure to get some saliva into the mix.

On Mercola's blog, a " health researcher " from New Zealand also

suggested using coconut oil against h. pylori because of its

monolaurin, but I wonder if CO might harm the beneficial bacteria in

the raw milk and cream?

She ( " VM " ) gave the following reference:

Sun, C.Q., C.J. O'Connor, and A.M. on, Antibacterial actions of

fatty acids and monoglycerides against Helicobacter pylori. FEMS

Immunol Med Microbiol, 2003. 36(1-2): p. 9-17.

> There is microbial risk to practically everything. I don't think

> the solution is to avoid all contact with microbes. It's

> impossible, not to mention conducive to paranoia and suboptimal

> nutrition.

Yes, definitely.

> I do think one should be sensible about microbes though. I would

> not leave food sitting around on the counter after you cook it for

> three hours. I would not let stock or stews cool on the stove

> before refrigerating them. I would not eat grocery store eggs that

> are God only knows how old, that do not have strong shells or sturdy

> yolks raw.

About a month ago I started getting eggs from truly pastured chickens.

They are in beautiful shades of white, brown, and light blue. These

eggs have the hardest shells I have ever seen. The yolks are bright

yellow and sometimes orange and fill more of the shell than

store-bought eggs. But, unfortunately, I have had more frequent

indigestion and sometimes GERD in the afternoon and evening after

consuming these pastured raw egg yolks in the morning with raw dairy.

So, I'm suspicious of a connection. I'm going to cook the eggs for a

week or two to see if I have no gastric problems. Then switch back to

see if it returns.

> But I do consider eating raw animal protein to be very beneficial to

> health and I would find quality egg yolks, preferably though not

> necessarily ones that are fresh and have not been washed before

> using (which washes off the protective coating), and eat them raw.

Are you eating the raw egg whites too? What about the avidin?

I still haven't eaten raw meat other than sushi. I've always like

beef medium-well, or even blackened as with barbecue. I guess I just

can't get enough of those heterocyclic amines.

Maybe it's a deficiency thing

<probably mental>

Here's an interesting article on charred meat:

" Is Charred Meat Bad For You? " by Dr Dean Edell

http://www.healthcentral.com/drdean/408/51137.html

==============================================================

There was at least one study linking breast cancer to well-done meat.

The study concluded that the more well-done you like your meat, the

higher your chances of possibly developing cancer. And of course, the

rarer you like it, the greater the possibility of death by salmonella

or E.coli, or something like that.

Yet, these things are very difficult to prove in human systems. In

other words, you can take the substances produced in charred meat and

give high amounts of similar molecules to animals and see that you can

increase the rate of cancer. However, you should keep in mind that the

animals used for such research are usually genetically ?preprogrammed?

to be at a higher risk of developing cancer anyway.

So to sum it up, I think the charcoal, after you thoroughly burn wood,

is different than the charred stuff that's a result of the heating of

fat molecules and protein molecules that still retains complex

molecular structure as opposed to just being simple carbon.

But the question really reduces itself to this: if it's really, really

charred, then it may be healthy for you; if it's just semi-charred,

then it might have some of these " dangerous " amines that are

supposedly capable of causing cancer.

I guess the lesson is, you've got to really just burn the hell out of

the meat until it's just a pile of charcoal, and then you may be doing

yourself the most good. But the bigger issue is this whole idea of

nutritional morality -- that there are certain foods out there that if

you eat them you die, and there are certain foods if you eat them

you'll live to be 100.

==============================================================

Hmmm - burn the hell out of it. I like that

<I must have some Cajun ancestors>

Maybe charred meat is only carcinogenic if you eat it with barbecue

sauce that's loaded with vegetable oil!

> I think maintaining adequate stomach acidity is also very important.

> Suboptimal stomach acidity seems to be a common problem, based on

> anecdotes of people who improve digestion with HCl supplementation.

> H. pylori thrives in an acidic environment but this is only because

> it is able to neutralize the acid with a special enzyme. The acid

> is still toxic to the H. pylori.

Do you have any idea which foods promote healthy stomach acid?

Getting plenty of unrefined salt maybe?

[Guest guest]

On 14 Mar 2007 08:52:11 -0700, <oz4caster@...> wrote:

> On Mercola's blog, a " health researcher " from New Zealand also

> suggested using coconut oil against h. pylori because of its

> monolaurin, but I wonder if CO might harm the beneficial bacteria in

> the raw milk and cream?

I haven't seen any studies on whether or not monolaurin or lauric acid

are toxic to beneficial bacteria, and it doesn't seem like it is a

primary interest of any of the very few researchers doing work on

antimicrobial fatty acids. There are apparently factors in milk that

protect the bacteria though, and the fatty acids in coconut oil are

the same ones in the milk, just in larger amounts. Finally, I doubt

you are significantly altering your intestinal flora by drinking the

milk because the amount of bacteria is pretty small and it's tough to

modify your intestinal flora with outside bacteria, but I don't have

any definitive information on it.

> She ( " VM " ) gave the following reference:

> Sun, C.Q., C.J. O'Connor, and A.M. on, Antibacterial actions of

> fatty acids and monoglycerides against Helicobacter pylori. FEMS

> Immunol Med Microbiol, 2003. 36(1-2): p. 9-17.

Yeah, that's the one I have.

> About a month ago I started getting eggs from truly pastured chickens.

> They are in beautiful shades of white, brown, and light blue. These

> eggs have the hardest shells I have ever seen. The yolks are bright

> yellow and sometimes orange and fill more of the shell than

> store-bought eggs. But, unfortunately, I have had more frequent

> indigestion and sometimes GERD in the afternoon and evening after

> consuming these pastured raw egg yolks in the morning with raw dairy.

> So, I'm suspicious of a connection. I'm going to cook the eggs for a

> week or two to see if I have no gastric problems. Then switch back to

> see if it returns.

Hmm, that's strange. Let us know how it goes.

> Are you eating the raw egg whites too? What about the avidin?

Until recently I was cracking them over my hand over the trash and

letting the white slip through my fingers into the trash and popping

the yolk in my mouth, a la Mike . Lately I have been doing the

same thing over a bowl, and then scrambling one egg yolk in with three

or four egg whites to cook, while eating the other yolks raw.

> I still haven't eaten raw meat other than sushi. I've always like

> beef medium-well, or even blackened as with barbecue. I guess I just

> can't get enough of those heterocyclic amines.

> Maybe it's a deficiency thing

You don't just get heterocyclic amines. You're getting heavy doses of

acrylamide too, and destroying much of the carnosine and creatine.

> There was at least one study linking breast cancer to well-done meat.

> The study concluded that the more well-done you like your meat, the

> higher your chances of possibly developing cancer. And of course, the

> rarer you like it, the greater the possibility of death by salmonella

> or E.coli, or something like that.

Yeah, after all, people drop dead from E. coli just as often as they get cancer.

> Yet, these things are very difficult to prove in human systems. In

> other words, you can take the substances produced in charred meat and

> give high amounts of similar molecules to animals and see that you can

> increase the rate of cancer. However, you should keep in mind that the

> animals used for such research are usually genetically ?preprogrammed?

> to be at a higher risk of developing cancer anyway.

True, but what they're doing now is feeding them to people. I guess

they get it by ethics committees by using the same doses as what is in

meat. And they can actually administer the dose and monitor the

damaged DNA as it happens. And yeah, these things cause DNA adducts

in humans. Sorry.

> But the question really reduces itself to this: if it's really, really

> charred, then it may be healthy for you; if it's just semi-charred,

> then it might have some of these " dangerous " amines that are

> supposedly capable of causing cancer.

If it's really charred it's healthy? What on earth is he talking about?

> I guess the lesson is, you've got to really just burn the hell out of

> the meat until it's just a pile of charcoal, and then you may be doing

> yourself the most good. But the bigger issue is this whole idea of

> nutritional morality -- that there are certain foods out there that if

> you eat them you die, and there are certain foods if you eat them

> you'll live to be 100.

I don't mean to sound like Colpo again but this is just the dumbest

thing I've ever heard. I mean that in a friendly way of course. :-)

> Do you have any idea which foods promote healthy stomach acid?

> Getting plenty of unrefined salt maybe?

I'm not sure. From what I've read so far, histidine, zinc, and I

think iodine is important. Chloride could be important but I'm not

sure how much salt you need to meet your chloride requirement. I'm

sure there are other factors. There might also be autoimmune

involvedment in deficient stomach acid, and I've heard adrenal

problems can be an issue too.

Chris

--

The Truth About Cholesterol

Find Out What Your Doctor Isn't Telling You:

http://www.cholesterol-and-health.com

[Guest guest]

Chris:

> > Do you have any idea which foods promote healthy stomach acid?

> > Getting plenty of unrefined salt maybe?

>

> I'm not sure. From what I've read so far, histidine, zinc, and I

> think iodine is important. Chloride could be important but I'm not

> sure how much salt you need to meet your chloride requirement. I'm

> sure there are other factors. There might also be autoimmune

> involvedment in deficient stomach acid, and I've heard adrenal

> problems can be an issue too.

I would imagine chlorine is vital -- I assume it's part of

hydro~chlor~ic acid, right?

Tim Reeves

[Guest guest]

On 14 Mar 2007 08:52:11 -0700, <oz4caster@...> wrote:

>

> I guess the lesson is, you've got to really just burn the hell out of

> the meat until it's just a pile of charcoal, and then you may be doing

> yourself the most good. But the bigger issue is this whole idea of

> nutritional morality -- that there are certain foods out there that if

> you eat them you die, and there are certain foods if you eat them

> you'll live to be 100.

,

I think he's showing bias in his final comment about " nutritional morality.

I don't think most people look on " nutritional morality " , or in his unspoken

view, " mortality " , as the motivating factor. At least in our case, I just

want to get through today...then tomorrow...then the next day feeling good,

not negatively impacting my body, etc., etc., while teaching my children a

better/different food lifestyle than the Betty Crocker/Pillsbury Doughboy

choices of my parents. Well, I suppose THAT would be " moral " , but the goal

isn't to live to be 100. Seems he's trying to rationalize liking very well

done meat.

Sharon