E Coli and The Whole Grain Myth

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Re: E. coli Facts E. coli, like all bowel organisms, require intestinal conditions to compatible with their requirements or infection does not occur. People with a low probiotic count are more at risk than people with a high probiotic count; probiotics maintain a rather hostile environment to pathogens and neutrals alike, and the correct probiotic numbers pretty well rule out bowel issues from opportunistic microbes, including clostridia, klebsiella, rotavirus, and other problematic organisms in addition to e. coli. A diet high in carbohydrate and low in soluble prebiotic fiber fails to feed probiotic organisms sufficiently for them to maintain a normal degree of control over the pathogens in the gut and especially the colonies living on the bowel wall. Research has established that this known dietary deficiency of prebiotics is fairly common, thus the e. coli

risk from food is as much a dietary as an infection concern. Similarly, low dietary prebiotic, resulting in low probiotic numbers, has been revealed to be at the core of the "killer diarrhea" endemic clostridium difficile plague found in nursing homes. In fact, prebiotics have been used to reverse "antibiotic- associated diarrhea" even on their own. Duncan Crow What a lot of advice doesn't take into consideration is exactly how whole grains are demonstratably not good for you. Whole grains elevate glucose and insulin, which results in reduced metabolic rate and can eventually result in the chronic low HGH relase and othe factors of metabolic syndrome (syndrome X). In shutting down HGH release it thus suppresses anabolic growth of lean tissue, cell division and repair including immune cells and glands such as the thymus gland, the seat of immune response. Insulin elevation forces

the body into fat storage mode, increases cortisol the stress hormone, and directly reduces the immune response by about 1/2 for around five hours with each helping. Touble is, many people do this to themslves more often than evey five hours and every day. Whole grains, like any starch source, ferment in the gut; in people with a degree of bad bowel bacteria -- dybiosis and candida -- this causes a rise in toxin load and chronic bowel lining iritation and of course propagates the dysbiosis. Dysbiosis is behind all of the candida and 96% of iritable bowel syndrome, Crohn's disease, and ulcerative colitis cases. Here is the science: http://members.shaw.ca/duncancrow/inulin_prebiotic_probiotic.html I help to cure these cases all the time; part of my advice is to not eat whole grains or any other sugar or starch. There are

better ways to get adequate carbs, the mineral and vitamin content, and vastly higher fiber too. If you follow an anti-candida diet, which is rich to the extreme in vegetables and quite a few fruits, you don't need any carb- heavy foods to meet your caloric requirement, and you get closer to the fiber content that would prevent dysbiosis and bowel cancer. Here's a specific peer-reviewed study that is reveals much on this particular point: http://paleobioticslab.com/evolution_fibre_colorectalcancer.htm ... and note this photo of 5,500 year old human poo (coprolites): http://paleobioticslab.com/images/evolut1.jpg That we need "more fibre", in this context is I think a rank understatement; It's almost like you could make rope out of it There are two main candida

groups; this is the one I prefer because discussion of the science behind it is not curtailed. This is the largest group because proper science with references is appreciated over the "shut up and trust me" approach of the other group; in fact we also pick apart the shortfalls and dangerous advice in the other group's approach, also using scientific references to show where they're wrong. candidiasis/ Duncan Crow E. coli Facts What is E. coli? http://www.ota.com/organic/foodsafety/ecoli.html? PHPSESSID=e3728e3c2120f986900adb1956e135d2 E. coli (Escherichia coli) are bacteria that normally live in the intestines of animals, including humans. In fact, the presence of E. coli and other kinds of bacteria within our intestines is necessary

to help the human body develop properly and to remain healthy (see web site: http://www-micro.msb.le.ac.uk/video/Ecoli.html). There are approximately 100 strains of E. coli, most of which are beneficial. Are all E. coli equal? No. Although E. coli inhabit the intestinal tract as beneficial microorganisms, there also are strains of E. coli that are known to produce toxins. Four such strains have been identified. The National Center for Infectious Diseases, Centers for Disease Control and Prevention (CDC), particularly warns of the dangers posed by the rare strain E. coli O157:H7, a pathogenic strain isolated from manure from cattle, sheep, pigs, deer and poultry. This strain can cause severe diarrhea and kidney damage and sometimes death. Young children, the elderly, and those with weakened immune systems are the

most vulnerable. It is this particular strain that has been highly publicized. How does E. coli O157:H7 get into food? Statistics from CDC show that a vast majority of food-borne disease is associated with cross-contamination and handling later in the distribution chain and in the home. According to the CDC, most illness from E. coli O157:H7 has been associated with eating undercooked, contaminated ground beef. In recent years, E. coli O157:H7 has been identified in outbreaks of foodborne illness linked to fresh produce. The bacteria live in the intestines of some healthy cattle, and contamination of the meat may occur in the slaughtering process. Eating meat that is rare or inadequately cooked is the most common way of possible exposure to E. coli O157:H7 contamination. Person-to- person transmission also can occur if infected people

do not adequately wash their hands. Produce may become contaminated by pathogenic E. coli due to exposure to contaminated water, improper use of manure, or improper handling at the plant, in transport, at the retailer, or in the home. Are organic products more likely to be contaminated by E. coli? No, there is no evidence to indicate this. All food—whether conventional or organic—is susceptible to E. coli. In fact, CDC has issued the following statement: "The Centers for Disease Control and Prevention…has not conducted any study that compares or quantitates the specific risk for infection with Escherichia coli O157:H7 and eating either conventionally grown or organic/natural foods. CDC recommends that growers practice safe and hygienic methods for producing food products, and that consumers, likewise, practice food safety within their homes (e.g., thoroughly washing

fruits and vegetables)." A University of Minnesota study concerning fecal E. coli in fresh picked produce by Mukherjee et al, published in the Journal of Food Protection (Vo. 67, No. 5, 2004), found that the percentage of E. coli prevalence in certified organic produce was similar to that in conventional samples. However, it did find a marked difference in the prevalence of E. coli between the samples from certified and non- certified organic farms. "Ours is the first study that suggests a potential association between organic certification and reduced E. coli prevalence," the authors wrote. They noted that the results of the study "do not support allegations that organic produce poses a substantially greater risk of pathogen contamination than does conventional produce." What does the organic industry do to ensure safe and wholesome

produce? Certified organic growers and processors not only are inspected by third-party independent certifiers in order to qualify for organic certification, but they also follow strict guidelines for safe and hygienic food production. As with all food producers, they must be in compliance with local, state and federal health standards, and food safety laws. Pasteurization, selected use of chlorine, and other food safety practices also are allowed and followed in organic production. What is the connection between E. coli and manure use in farming? Conventional and organic agriculture both use manure as a part of regular farm soil fertilization programs. Certified organic farmers, however, must maintain a farm plan detailing the methods used to build soil fertility, including the application of manure, as mandated by the Organic Foods Production Act

(OFPA) of 1990 and the National Organic Program (NOP) rule of December 2000. According to the latter, raw animal manure must be composted if it is to be applied to land used for a crop intended for human consumption, unless it is applied to the land at least 120 days prior to harvest if the edible part crops come in contact with soil, and at least 90 days prior to harvest of edible parts that do not come into contact with soil. OFPA further recommends a longer period if soil or other conditions warrant. No other agricultural regulation in the United States imposes such strict control on the use of manure. Certifiers and scientists recommend the use of well-composted manure to reduce the incidence of E. coli. What precautions should consumers take? It is always important to be careful when handling any food. The U.S. Food and Drug Administration

(FDA) instructs consumers to always wash fresh fruits and vegetables thoroughly before eating. Always clean any surface that has come in contact with raw meat before any other item is placed on that surface. Always thoroughly wash hands after handling raw meat, and before handling any other utensil or food item. Always cook meat until the juices run absolutely clear. Prepare meat and poultry separately from fruits and vegetables, and use separate clean utensils for cutting and mixing. In addition, the Produce Marketing Association recommends the following: At the store: trust your senses. Look for fresh-looking fruits and vegetables that are not bruised, shriveled, moldy, or slimy. Don't buy anything that smells bad. Don't buy packaged vegetables that look slimy. Buy only what you need. Keep meats separate from produce. At home: Handle fresh fruits and

vegetables carefully. Put produce away promptly, and keep it in the crisper. Remember to keep all cut fruits and vegetables covered in the refrigerator, and throw away produce you have kept too long. Wash all fruits and vegetables in clean drinking water before eating. Do not use detergent or bleach when washing fruits and vegetables. Store prepared fruit salads and other cut produce in the refrigerator until just before serving. Discard cut produce if it has been out of the refrigerator for four hours or more. Helpful government sites: www.cdc.gov/ncidod/diseases/submenus/sub_ecoli.htm www.health.state.ny.us/nysdoh/consumer/e_coli.htm www.foodsafety.gov/~fsg/fsgadvic.html --- ----------- The Organic Trade Association is the leading business association representing the organic industry in

the United States, Canada, and Mexico. Its more than 1600 members include growers, processors, shippers, retailers, certification organizations and others involved in the business of producing and selling certified organic products. © 2006, Organic Trade Association.