How Colloidal Silver Combats Harmful Organisms in the Body .


Two thousand years ago, the Greeks and Romans used silver containers to hold and protect perishable liquids against harmful organisms. Silver containers were used until the invention of refrigeration to protect food liquids such as milk from spoiling.

Using silver in the medical setting came into practice about one hundred and fifty years ago as a means to protect the body against infection. It remained popular against harmful organisms until the advent of antibiotics.

What is Colloidal Silver?

Colloidal silver is a preparation of silver particles in a pure solution. When properly produced, these microscopic silver particles carry a positive ionic charge that makes them effective against harmful organisms.

How Colloidal Silver Combats Harmful Organisms

Colloidal silver produced with high voltage technology is the most bioavailable and safest form of silver. Silver products made with low voltage means are lower quality and can be ineffective and even contribute to argyria if consumed in excess. This is why it is so crucial to seek out a high-quality colloidal silver supplement produced with high voltage technology from the purest silver and distilled water available.

How is Silver Harmful to Harmful Organisms?

When positive silver ions encounter harmful anaerobic organisms like single-celled bacteria and fungus, it binds to the cell wall. The silver ions absorb into the organism and, once inside, disrupt cellular function and neutralizes the organism. [1]

The complete mechanism of this action remains to be determined. Silver appears to disrupt energy production within the cell of the bacteria. Additionally, silver may oxidize organisms, disrupt cellular respiration, and affect the enzymes in their environment in a way that makes it impossible for harmful organisms to thrive.

How it affects viruses is somewhat different, possibly oxidizing the virus and reducing its function. Some believe silver directly affects the DNA of the organism. This may deactivate the virus, making it inert and no longer harmful.

How Effective is Colloidal Silver?

A 1978 article published in Science Digest reported on clinical studies supporting silver as a potent killer of 650 live tested organisms. The research showed that silver was even successful against resistant strains. Research performed at UCLA Medical Labs verified these findings, documenting how colloidal silver was effective against a variety of live viruses. [2]

Polish researchers conducted a recent study pitting colloidal silver against several common harmful organisms. [3] The success of these tests relied on a colloidal silver product containing the smallest possible silver particles.

Although many organisms have adapted to resist antibiotics, silver’s cellular disruption continues to remain effective against common damaging compounds. Fortunately, silver is nontoxic and shows no sign of micro-organism resistance.

Not All Silver is Created Equal

According to a 1992 Italian study by the Institute of Microbiology, pure electro-colloidal silver worked up to 100 times better than all other forms of silver. Solutions with smaller particle sizes (.005 microns or smaller) allow for a wider distribution of silver particles. The silver particles must also carry a positive electrical charge, as is found in quality preparations of colloidal silver. When choosing a silver solution, the highest quality and purity are necessary for maximum effectiveness and safety.

As with any product you ingest, the higher the quality, the better the results and the less likely the chance of side effects. Colloidal silver produced with high voltage technology does not cause the side effects that can occur with the ingestion of large silver salts or silver particles. Argyria, or the blueing of the skin, can result from ingesting large silver particles. To avoid argyria, it is important that you choose a silver supplement with small silver particles.

Are you a fan of colloidal silver? What have you noticed since taking it? Let us know your thoughts on this product in the comments!

– Dr. Edward F. Group III, DC, ND, DACBN, DCBCN, DABFM

References:

  1. Lansdown AB. A review of the use of silver in wound care: facts and fallacies. Br J Nurs. 2004 Mar;13(6 Suppl):S6-19. http://www.ncbi.nlm.nih.gov/pubmed/15126971
  2. Coburn, Dhyana L., Dignan, Patrick D. The Wonders of Colloidal Silver. 1997.
  3. Pokrowiecki R1, Zareba T2, Mielczarek A3, Opaliska A4, Wojnarowicz J4, Majkowski M5, Lojkowski W4, Tyski S2. Evaluation of biocidal properties of silver nanoparticles against cariogenic bacteria. Med Dosw Mikrobiol. 2013;65(3):197-206. http://www.ncbi.nlm.nih.gov/pubmed/24432559

Improve a weak immune system with probiotics


How do you know if you have a weak immune system? Simply put, frequent colds and flu, slow healing wounds or autoimmune conditions like, rheumatoid arthritis indicate compromised immune function. Thankfully, there is a natural way to strengthen immunity by consuming probiotics.

Can probiotics really stop infectious diseases? The short answer is yes! Dr. Colin Hill, at a Society for General Microbiology meeting, said “in all three animal diseases we observed a positive effect in that the animals were significantly protected against infection”. On the next NaturalNews Talk Hour, Jonathan Landsman and Nadia Ernestus will talk about the best probiotic-rich foods to eat and why supplements are NOT a good alternative.

Does all yogurt have probiotics? (the answer may surprise you)

I don’t want to offend yogurt lovers out there but, most commercially-produced yogurts have been pasteurized (over heated) – which tends to lower (and destroy) the friendly bacteria needed by the digestive system. Not only that, many brands have too much sugar and contain genetically manipulated ingredients. And, as we all know, too much sugar and GMOs only increase the risk of immune-related disorders like, inflammatory bowel disease (IBD), allergies and a host of infectious diseases.

As an example, Chobani Greek Yogurt states that its yogurt comes from “cultured pasteurized nonfat milk”. This would indicate that the product has been heavily processed to remove the fat – which, by the way is needed to help digest protein – leaving behind skim milk. Not only that, when you look at the label more carefully – it reveals 15-17g of sugar (depending on the flavor) per 5.3 oz. serving. And, on top of that, when asked about their probiotic content, they say ‘no one has any idea’. (I called them and that’s what they said)

Conversely, most high quality probiotic-rich foods like raw sauerkraut and miso often contain less than 2 grams of sugar and trillions of healthy microorganisms compared to the probiotic-deficient commercial brands of yogurt. Bottom line, not all probiotic foods are created equal and, on the next NaturalNews Talk Hour, we’ll explain why.

Visit: http://www.naturalhealth365.com and enter your email address for show details + FREE gifts!

What does the scientific literature say about probiotics?

In 2011, experts at Yale University reviewed the scientific literature and concluded that probiotics can effectively be used to treat many health issues like, preventing antibiotic-associated diarrhea and to prevent eczema associated with cow’s milk allergy.

In the Journal of Pediatrics, Lactobacillus species have been shown to be a safe and effective form of treatment for children with infectious diarrhea.

Published in the prestigious international journal Proceedings of the National Academy of Sciences USA, probiotics have been shown to treat anxiety and depression related disorders.

In 2012, at the American Heart Association’s Scientific Sessions, probiotics were shown to reduce blood levels of LDL cholesterol. There are literally thousands of studies showing the health benefits of consuming probiotics like, lower blood pressure, better skin health and the elimination of chronic fatigue.

This week’s guest: Nadia Ernestus, Certified Holistic Health Coach and fermented food expert

Learn which probiotic foods to eat and why certain supplements are a waste of money – Sun. Oct. 5

Nadia Ernestus is a highly regarded nutritional and lifestyle Certified Holistic Health Coach based in The Hamptons, New York. A graduate of the Institute for Integrative Nutrition and a member of the American Association of Drugless Practitioners, Nadia is a leader in her community, bringing to life the latest nutrition and wellness philosophies and practices in her popular innovative interactive workshops.

With a graduate degree in Psycholinguistics from the Moscow Institute of Foreign Languages, Nadia moved to the United States from Russia in 1981. After being diagnosed with type-2 diabetes, she reversed her diagnosis without pharmaceutical medications within a few months through healthy eating, and has kept her sugar at non-diabetic levels ever since. She is committed to sharing her knowledge about the healthiest foods on the planet plus lifestyle options designed to improve energy, balance and wellbeing.

Why are probiotics such a hot topic? Because improving digestive health is the key to reversing disease symptoms. On the next NaturalNews Talk Hour, Jonathan Landsman and Nadia Ernestus talk about the difference between ‘real’ probiotics (in food) and pill form; why you should be eating probiotics (every day) and a very interesting discussion about a little known probiotic drink from Russia that has great health benefits.

Microcytic Anemia.


A new review discusses diagnosis and treatment of thalassemia, anemia of inflammation, and iron-deficiency anemia, highlighting recent findings.  The article includes an interactive graphic that shows various types of red cells that are observed in microcytic anemias and other conditions.

The microcytic anemias are those characterized by the production of red cells that are smaller than normal. The small size of these cells is due to decreased production of hemoglobin, the predominant constituent of red cells. The causes of microcytic anemia are a lack of globin product (thalassemia), restricted iron delivery to the heme group of hemoglobin (anemia of inflammation), a lack of iron delivery to the heme group (iron-deficiency anemia), and defects in the synthesis of the heme group (sideroblastic anemias).

Clinical Pearls

What is the mechanism of microcytosis in inflammatory states?

Inflammatory states are often accompanied by microcytic anemia. The cause of this anemia is twofold. First, renal production of erythropoietin is suppressed by inflammatory cytokines, resulting in decreased red-cell production. Second, lack of iron availability for developing red cells can lead to microcytosis. The lack of iron is largely due to the protein hepcidin, an acute-phase reactant that leads to both reduced iron absorption and reduced release of iron from body stores. The protein ferroportin mediates cellular efflux of iron. Hepcidin binds to and down-regulates ferroportin, thereby blocking iron absorbed by enterocytes from entering the circulation and also preventing the release of iron from its body stores to developing red cells.

Which persons are at greatest risk for iron deficiency anemia?

Owing to obligate iron loss through menses, women are at greater risk for iron deficiency than men. Iron loss in all women averages 1 to 3 mg per day, and dietary intake is often inadequate to maintain a positive iron balance. Pregnancy adds to demands for iron, with requirements increasing to 6 mg per day by the end of pregnancy. Athletes are another group at risk for iron deficiency. Gastrointestinal tract blood is the source of iron loss, and exercise-induced hemolysis leads to urinary iron losses. Decreased absorption of iron has also been implicated as a cause of iron deficiency, because levels of hepcidin are often elevated in athletes owing to training-induced inflammation. Obesity and its surgical treatment are also risk factors for iron deficiency. Obese patients are often iron-deficient, with increased hepcidin levels being implicated in decreased absorption. After bariatric surgery, the incidence of iron deficiency can be as high as 50%.

Morning Report Questions

Q: How is iron deficiency anemia diagnosed?

A: For the diagnosis of iron deficiency, many tests have been proposed over the years, but the serum ferritin assay is currently the most efficient and cost-effective test, given the shortcomings of other tests. The mean corpuscular volume is low with severe iron deficiency, but coexisting conditions such as liver disease may blunt the decrease in red-cell size. An increased total iron-binding capacity is specific for iron deficiency, but because total iron-binding capacity is lowered by inflammation, aging, and poor nutrition, its sensitivity is low. Iron saturation is low with both iron-deficiency anemia and anemia of inflammation. Serum levels of soluble transferrin receptor will be elevated in patients with iron deficiency, and this is not affected by inflammation. However, levels can be increased in patients with any condition associated with an increased red-cell mass, such as hemolytic anemias, and in patients with chronic lymphocytic leukemia. Bone marrow iron staining is the most accurate means of diagnosing iron-deficiency anemia, but this is an invasive and expensive procedure. Even in the setting of chronic inflammation, it is rare for a patient with iron deficiency to have a ferritin level of more than 100 ng per milliliter.

Q: What is the appropriate treatment for iron deficiency anemia?

A: Traditionally, ferrous sulfate (325 mg [65 mg of elemental iron] orally three times a day) has been prescribed for the treatment of iron deficiency. Several trials suggest that lower doses of iron, such as 15 to 20 mg of elemental iron daily, can be as effective as higher doses and have fewer side effects. The reason may be that enterocyte iron absorption appears to be saturable; one dose of iron can block absorption of further doses. Consuming the iron with meat protein can also increase iron absorption. Calcium and fiber can decrease iron absorption, but this can be overcome by taking vitamin C. A potent inhibitor of iron absorption is tea, which can reduce absorption by 90%. Coffee may also decrease iron absorption but not to the degree that tea does. With regard to dietary iron, the rate of absorption of iron from heme sources is 10 times as high as that of iron from nonheme sources. There are many oral iron preparations, but no one compound appears to be superior to another. A pragmatic approach to oral iron replacement is to start with a daily 325-mg pill of ferrous sulfate, taken with a meal that contains meat. Avoiding tea and coffee and taking vitamin C (500 units) with the iron pill once daily will also help absorption. If ferrous sulfate has unacceptable side effects, ferrous gluconate at a daily dose of 325 mg (35 mg of elemental iron) can be tried. The reticulocyte count should rise in 1 week, and the hemoglobin level starts rising by the second week of therapy. Iron therapy should be continued until iron stores are replete.

 

Scientists have pinpointed where HIV originated


New research suggests that HIV emerged from the Democratic Republic of the Congo’s capital in the 1920s.

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A team of scientists led by Oxford University in the UK and the University of Leuven in Belgium has reconstructed the genetic history of the HIV-1 group M pandemic, which is the strain that affects the world today.

The research has revealed that the common ancestor of the group M strain originated in Kinshasa, the capital of the Democratic Republic of the Congo, between 1909 and 1930, and also explained some of the circumstances that led to it becoming the pandemic that’s now infected almost 75 million people to date. Their research is published in the journal Science.

“Until now most studies have taken a piecemeal approach to HIV’s genetic history, looking at particular HIV genomes in particular locations,” said Oliver Pybus, the senior author of the paper from Oxford University, in a press release.

“For the first time we have analysed all the available evidence using the latest phylogeographic techniques, which enable us to statistically estimate where a virus comes from. This means we can say with a high degree of certainty where and when the HIV pandemic originated.”

Once this origin spot was determined, the scientists were able to compare them to historical data, and confirmed that the spread of HIV-1 from Kinshasa followed a predictable pattern.

But importantly, the scientists also found out what caused the virus to become a pandemic.

HIV actually transferred from monkeys and apes into humans at least 13 times that scientists are aware of of, but only one of these events led to the human pandemic.

Previous theories have suggested that perhaps the HIV-1 group M was genetically different to other HIV strains, or that demographic growth may have played a role in its spread.

But the researchers found that there was in fact a “perfect storm” of factors that led to this particular event triggering the global pandemic we now face – these factors include urban growth, strong railway links across the Democratic Republic of the Congo during Belgium’s rule, public health initiatives that led to the unsafe use of needles and changes to the sex trade.

This caused the virus to spread extremely quickly across the Democratic Republic of Congo – a country the size of Western Europe – and allowed it to spread to other continents.

“This helped establishing early secondary foci of HIV-1 transmission in regions that were well connected to southern and eastern African countries. We think it is likely that the social changes around the independence in 1960 saw the virus ‘break out’ from small groups of infected people to infect the wider population and eventually the world,” said Nuno Faria, the first author of the paper from Oxford University, in the release.

The team is now further investigating the evolution of the HIV pandemic strain and its relationship with other diseases in order to find further insight into how the virus managed to spread so fast. But they’re confident that they now have a firm understanding of its origins and the unfortunate factors that led to its spread.

“Our research suggests that following the original animal to human transmission of the virus (probably through the hunting or handling of bush meat) there was only a small ‘window’ during the Belgian colonial era for this particular strain of HIV to emerge and spread into a pandemic,” said Pybus. “By the 1960s transport systems, such as the railways, that enabled the virus to spread vast distances were less active, but by that time the seeds of the pandemic were already sown across Africa and beyond.”