“An apple a day keeps the doctor away.” Regardless of whether apples have proven to ward off disease, this statement reflects a long-held understanding of the fact that the foods and supplements we consume can impact our health. Recent research, which has demonstrated that a vast array of chronic diseases are bacterial in origin, now allows us to better understand the actions of the substances we ingest. By analyzing research that reveals how bacteria use and obtain vital nutrients, we can adapt our diets to ensure that we do not provide the pathogens we harbor with extra amounts of substances that foster their growth, including iron, folic acid, and carbohydrates. Furthermore, molecular modeling research now allows us to understand how various foods, including vitamin D, chlorogenic acid, carnosic acid, and soy, can alter the activity of the immune system. Together, this research reveals that eating large quantities of certain foods that make us feel good is not necessarily beneficial, and that a number of supplements may do more harm than good.

Bacteria can glean iron from the host and use it to grow

Our bodies require iron in order to function, but numerous studies have shown that bacteria also use iron to grow. In fact, bacteria consume large quantities of iron, leaving little free iron available to the host organism.

This may explain why many people who suffer from certain chronic diseases and obesity, which are now known to be caused or affected by bacteria, display low levels of iron and are considered to be deficient in the substance. Deficiency reflects the fact that bacteria are using the host’s iron to their own advantage.

Not surprisingly, researchers at the University of Texas found that overweight U.S. children run an alarmingly high risk of iron deficiency. They were able to detect an association between obesity and iron deficiency in children as young as one year old. Dr. Jane Brotanek, the study’s lead author stated, “A key finding of this study is the alarmingly high prevalence of iron deficiency among overweight toddlers.”^[1]

Although the researchers hypothesized that the deficiency might be due to “excessive milk or juice intake, prolonged bottle-feeding, snacking and junk food intake”, a more likely explanation is that the obese toddlers had higher loads of bacteria.

The methods that bacteria use to acquire iron have been elucidated by a different team of researchers, also at the University of Texas. According to the researchers, the ability of a particular species of bacteria to glean iron from its host is often a good indicator of its virulence.

The team, under the guidance of Professor Shelley M. Payne, has published widely on the genetics and iron acquisition methods of bacteria such as Vibrio and Shigella. Shigella and Vibrio are able to secrete iron binding complexes that have a high affinity for the proteins inside the host. These complexes are called siderophores. Siderophores remove iron from host proteins, making it available for use by the bacteria.^[2]

The bacterial species Vibrio produces a variety of siderophores. When deprived of iron, Vibrio bacteria create five proteins on the surface of their bodies. Some of the proteins serve as receptors that allow them to bind and attach siderophores to their bodies. Others serve as receptors for heme, large molecules made up of iron atoms contained in the center of a ring.

The Shigella species of bacteria have at least three different iron transport systems. Two of these, called the aerobactin and the enterobactin systems, consist of siderophores and receptors that will allow the bacteria to bind the siderophores once they have removed iron from the host. The third pathway allows Shigella to transport and utilize iron in the form of heme. By culturing mutated species of Shigella bacteria, Payne and team were able to determine that siderophores provide iron to bacteria in the environment outside the cells of the host, and that the heme transport pathways are used by bacteria when they are growing inside the cells.

The team also discovered that the bacteria S. flexneri create a protein that not only allow it to bind large amounts of heme, but facilitate its attachment to the host cells it will parasitize. The protein is encoded on a large plasmid, a circular molecule of DNA that can replicate independently of a pathogen’s other genetic material.

In order to fully understand the mechanisms of iron acquisition and transport mentioned above, Payne is carefully analyzing the bacterial genes involved in each process. By using cloning techniques to create multiple copies of each gene, Payne has been able to test and measure the expression of various genes under different environmental conditions, such as changes in temperature and pH. According to Payne, “These studies will allow us to determine the molecular mechanisms of iron acquisition and ultimately to assess the roles of these systems in bacterial infection.”

There is no need to remove iron from a healthy, well-balanced diet, but iron supplements should be avoided, as the extra iron will likely be used by bacteria rather than the host. People with chronic disease who are deficient in iron should understand that the low level of the substance is the consequence of bacterial infection.

Sources of dietary iron include red meat, fish, poultry, lentils, beans, leaf vegetables, tofu, chickpeas, black-eyed peas, potatoes with skin, bread made from completely whole-grain flour, molasses, teff and farina. Iron in meat is more easily absorbed than iron in vegetables.

Folic Acid can help bacteria replicate their DNA

Another substance that L-form bacteria use to their own advantage is folic acid. An enzyme called DiHydro-Folate Reductase (DHFR), converts folic acid into a form that the body can use to produce the nucleic acids essential for life. Nucleic acids are building blocks that our bodies use to create DNA. However, if a person consumes too much folic acid, L-form bacteria will use it to generate their own nucleic acids and replicate and create their own DNA.

Folic acid is found naturally in food such as leafy vegetables, dried beans and peas. But it has also been artificially added to “enriched” flour products including white flour, white bread, and a variety of pastas and nutrition bars. Because excess folic acid can be used by L-form bacteria, these enriched products should be avoided.

A conventional treatment for the lung disease sarcoidosis confirms that folic acid does indeed affect the activity of L-form bacteria. Some patients with sarcoidosis are told to take Methotrexate (MTX), a drug that temporarily slows progression of the disease by blocking the activity of folic acid, and subsequently the activity of DHFR. Another drug that blocks the activity of DHFR is the antibiotic Trimethoprim, which is used to create the drug Bactrim.

A team of researchers at the Institute of Food Research in the UK has shown that when people consume foods that are supplemented with folic acid, the liver can easily become saturated with the substance. Writing in the British Journal of Nutrition, the researchers warn this could lead to unmetabolised folic acid entering the blood, which could damage health.

“This can cause problems for people being treated for leukemia and arthritis, women being treated for ectopic pregnancies, men with a family history of bowel cancer, people with blocked arteries being treated with a stent and elderly people with poor vitamin B status,” states british researcher Dr. Sian Astley.

“For women undergoing in-vitro fertilization, it can also increase the likelihood of conceiving multiple embryos, with all the associated risks for the mother and babies.”

Since high levels of folic acid enable L-form bacteria to thrive, it’s also not surprising that two recent commentaries appearing in Nutrition Reviews found that the introduction of flour fortified with folic acid into common foods was followed by an increase in colon cancer diagnoses in the U.S. and Canada. Extra folic acid may also increase the incidence of breast cancer in postmenopausal women.

Some people are told to supplement with folic acid because it lowers levels of homocysteine, a chemical that has been linked to heart disease. However a recent meta analysis on folic acid and cardiovascular disease by researchers at the Tulane University School of Public Health found that folic acid had no beneficial effect on the study subjects, despite the fact that it does lower homocysteine.

The team to concluded, “Folic acid supplementation has not been shown to reduce risk of cardiovascular diseases or all-cause mortality among participants with prior history of vascular disease.”^[3]

It should be emphasized that the negative consequences observed in these studies were the result of folic acid supplementation, meaning that these results do not pertain to normal levels of folic acid obtained through a healthy diet.

Carbohydrates provide bacteria with an easy source of energy

Our bodies use carbohydrates as a source of energy, but carbohydrates are also a source of fuel for L-form bacteria. The body breaks down both carbohydrates and sugar into the exact same sugar molecules, so a diet high in carbohydrates will produce the same fuel for bacteria as a diet high in refined sugar.

The human body extracts the nutrients in food through a biological process known as the Krebs Cycle. The Krebs Cycle is part of a metabolic pathway that converts carbohydrates, fats and proteins into a form of energy that can be used by the body. The cycle uses sugar to generate molecules of NADPH, which humans are able to use as a source of energy. But bacteria such as Borrelia, Treponema, and possibly other bacteria, do not have proteins in their genomes that allow them to use NADPH as an energy source. Instead, they obtain energy directly from sugar. This means that while humans must wait until sugar is broken down in order to put it to use, some bacteria can use it right away. Consequently, extra sugar inevitably ends up benefiting the pathogen rather than the host.

Furthermore, sugar has been shown to affect the immune system in ways not yet completely understood. Sugars in the body often bind to proteins, a process called glycosylation. Once attached to a protein, sugars adjust the protein’s ability to react with other molecules. T-shaped molecules of the immune system called immunoglobulins have a location at the center of their structure which has a high affinity for sugar. Sugars are attracted to this region and once attached, stay bonded for long periods of time. It is not yet known what changes sugars induce when bound to immunoglobulins, but their ability to bind these molecules does suggest that sugar can modulate the immune response.

Consequently, it’s important that sugar and carbohydrates be eaten in moderation. Depending on metabolism and activity level, some people may want to consider eating a diet low in carbohydrates and sugar, such as the South Beach Diet or Atkins diet.

Some researchers, such as Loren Cordain, who has written several books on diet, argue that humans are meant to eat a diet low in carbohydrates. Cordain argues that the healthiest human diet is that which was eaten during the longest period of our evolution, which was prior to agriculture. Although not all experts agree on exactly what percentage of meat and vegetables were eaten by our ancient ancestors, they all agree that grains, sugar and legumes were not consumed to any significant degree by ancient, pre-agricultural man.^[4]

Cordain and others have noted that there was a decline in health, indicated by examination of skeletal evidence, after agriculture took hold. Agriculture permitted large civilizations to develop through grain cultivation, but Cordain argues that the widespread switch to cereals and grains has been a two-edged sword, and he has even linked it to diseases like multiple sclerosis, autism and schizophrenia.

Foods that slow the immune system

Molecular modeling research has shown that the Vitamin D Receptor (VDR), a fundamental receptor of the body, controls the activity of the innate immune system. The medication Benicar binds and activates the Vitamin D Receptor.

A wide variety of compounds can also bind the receptor and adjust its level of activity. Some of the substances found in food bind and inactivate the Vitamin D Receptor, causing the activity of the immune system to slow down. These substances are called VDR antagonists. When the immune system slows down, some people report feeling better. These people are most likely infected with L-form bacteria.

L-form bacteria have evolved mechanisms that allow them to live for long periods of time within the cells, and when alive, generally persist without generating too many symptoms. It is when L-form bacteria die that they begin to cause a major increase in symptoms for the host, since as they die they release a large amount of toxins and cytokines, proteins that generate pain and fatigue. Additionally, as L-form bacteria die, the cell that they have parasitized dies as well, and cellular debris is released into the bloodstream.

Many people infected with L-form bacteria unknowingly eat foods with substances that deactivate the VDR, which temporarily slows the release of cytokines and toxins. Unaware that this reaction is taking place, people often attribute a small boost in “wellness” to the idea that the foods with VDR-blocking substances are somehow beneficial. Often they try to maintain the feeling of “wellness” by eating increased quantities of these foods. But over the long term, eating high amounts of foods with substances that block the VDR only allows L-form bacteria to spread and proliferate as the person’s immune system becomes increasingly deactivated.

Some people even find they are addicted to foods with substances that block the VDR. If they stop eating these foods, their immune systems begin to kill more L-form bacteria and they feel worse. Unable to tolerate the rise in symptoms, they continue to crave and consume the foods high in VDR-blocking substances.

According to recent molecular models, the steroid 25-D is a VDR antagonist - it binds the Vitamin D Receptor and decreases the activity of the receptor, causing the innate immune system to slow down and shut off. This effect gradually increases with higher concentrations of 25-D, and reaches full blockage of the VDR at around 40 ng/ml.

It is critical that people consume only moderate amounts of vitamin D, so that the level of the steroid does not rise to the point at which it becomes immunosuppressive. People who are infected with L-form bacteria should completely remove vitamin D from their diets. This is because L-form bacteria create proteins that bind and deactivate the VDR in a manner similar to 25-D. Extra 25-D only exacerbates the problem by further shutting off the receptor.

Furthermore, the low level of 25-D observed in many people with chronic diseases is not a sign of “deficiency” but a result of hormonal adjustments that occur naturally as part of the disease process.

According to biomedical researcher Trevor Marshall of Autoimmunity Research Foundation, “There is a big problem with the assumption that ‘Food makes the man.’ It doesn’t. In fact, when the body starts down-regulating hormones and metabolites the body is usually doing that for a reason. The whole concept of ‘replacement’ or ‘supplementation’ is fraught with non-sequiturs and risks.

“You should not assume that just because your body is ‘low’ in something that you should be adding a supplement. In the presence of a controlled metabolite, ‘deficiency’ can be a non-sequitur. You have to know more about the underlying metabolite,” says Marshall.

Vitamin D is found in seafood, egg yolks, sunflower seeds, pumpkins seeds, flaxseeds and a variety of other foods. Supplements such as fish oils (Cod liver oil, Omega 3 oil, primrose oil), and mushroom supplements all contain vitamin D. Many herbal supplements may contain vitamin D that is not listed in the ingredients on the bottle. Consequently, it is wise to avoid all supplements unless they are absolutely necessary.

According to molecular modeling research, another substance that negatively effects the activity of the VDR is chlorogenic acid. Chlorogenic acid is an antioxidant found in foods such as coffee, tea, apples, pears, tobacco, pomegranate, potatoes and eggplant.

It’s fine to eat these foods in moderation, but eating excessive quantities of any one food high in chlorogenic acid might have an impact on the immune system. In particular, juicing, which greatly concentrates substances in fruits, should be avoided. In order to ensure that the immune system can kill L-form bacteria as effectively as possible, some people on antibiotic therapy to kill L-form bacteria may want to avoid foods high in chlorogenic acid.

Coffee is very high in chlorogenic acid (both caffeinated and decaffeinated). Some people find they are addicted to coffee or require a cup of coffee in the morning in order to function. Although some of this “pick me up” effect may be due to caffeine, it may also be due in part to the action of high levels of chlorogenic acid on the immune system.

Some people who suffer from sensitivity reactions to certain foods find that they are sensitive to chlorogenic acid. Researcher Joyce Waterhouse PhD argues that sensitivity to chlorogenic acid might also cause a person to become sensitive to other substances that bind the VDR such as Benicar. This is because all molecules that bind the VDR have very similar structures and the body may confuse one for another. Thus, in the rare case that a patient on the MP becomes sensitive to Benicar, reducing chlorogenic acid in the diet may stop the body from reacting to VDR binding substances, allowing the patient to effectively tolerate the medication.^[5]

Molecular modeling research has also revealed that a substance called carnosic acid also binds and deactivates the VDR. In fact, it is a total antagonist of the VDR. Herbs such as rosemary and sage are high in carnosic acid. The calculated affinity of carnosic acid for the Vitamin D Receptor is Ki = 54 nanomolar. In simple terms, that means that only tens of milligrams of the substance can affect the immune system.^[6]

It’s okay to enjoy small amounts of carnosic acid in foods seasoned with rosemary and sage, but carnosic acid is also found in a variety of over-the-counter supplements. Consequently, although herbal supplements can seem harmless, they may have unintended effects on the immune system, especially since carnosic acid is only one of the many immunosuppressive substances often found in supplements.

Soy also contains a VDR antagonist. Soy products contain antioxidants called isoflavones. The primary isoflavone found in soy is called Genistein. Molecular models have revealed that Genistein interferes with the operation of the VDR, and also negatively affects two other receptors that control the immune system.

A study by researchers at the Rowett Research Institute in Scotland implies that 40mg of isoflavones a day is likely to produce concentrations capable of affecting the VDR (about 500 nanomolar). This amount is equivalent to about 20 grams of roasted soyabeans. It is wise to keep soy content in the diet below this level.^[7]

Green tea contains low levels of genistein. Those who choose to drink green tea should allow the tea bag to steep for only 30 seconds or less in order to ensure that the level of genistein in the beverage remains low. Black tea also contains genistein but is processed in a manner that is supposed to remove most of the substance. However, the amount of genistein actually removed by this process is disputed, so black tea should be made weakly as well.

The medication Benicar can counteract the immunosuppresive effects of Vitamin D Receptor blocking substances. Benicar binds and activates the Vitamin D Receptor, reversing to some degree the effects of substances that turn it off. However, even people taking Benicar should limit foods with VDR blocking substances in order to ensure that the immune system works at maximum capacity.^[8]

Everything in moderation

At the moment, a large part of the American public seems to feel that maintaining good health involves taking extra supplements. Often people don’t realize all the substances in the supplements they are taking. Taking extra supplements becomes a dangerous habit when many compounds found in these products can affect the activity of the immune system and foster the growth of L-form bacteria.

It seems that the best way to stay healthy is to avoid unnecessary supplements and to eat most foods in moderation. Problems arise when people try to consume an unnaturally high amount of a particular food or substance. It’s also important to have a good understanding of chronic disease and the actions of L-form bacteria when making decisions about diet. Just because a food or supplement makes a person feel better does not necessarily mean that it is improving their health. It may simply be slowing the activity of the immune system. Similarly, just because a person displays a low level of a substance like iron does not necessarily mean that they should supplement with large amounts of the substance. It’s important to realize that the nutrients we consume can also be used by L-form bacteria. Eating a well-rounded and natural diet, while at the same time avoiding supplements unless they are absolutely necessary, will help to ensure that our bodies, and not the pathogens we harbor, get adequate nutrition.

REFERENCES

1. Obese U.S. youngsters suffer iron deficiency: study. (2007). Reuters. [↩]
2. Dr. Shelley M. Payne: Molecular Genetics and Microbiology Faculty Profile. University of Texas at Austin. [↩]
3. Bazzano, L. A., Reynolds, K., Holder, K. N., & He, J. (2006). Effect of folic acid supplementation on risk of cardiovascular diseases: a meta-analysis of randomized controlled trials. JAMA : the journal of the American Medical Association, 296(22), 2720-6. [↩]
4. Cordain, L. (2002). The Paleo Diet: Lose Weight and Get Healthy by Eating the Food You Were Designed to Eat. Wiley. [↩]
5. Waterhouse, J. (2007). CGA, VBS Sensitivity — Marshall Protocol. Synergy Health Newsletter. Issue 10. Article III. [↩]
6. Marshall TG. (2007). Rosemary and Sage. Marshall Protocol Study Site. [↩]
7. Mitchell, J. H., Cawood, E., Kinniburgh, D., Provan, A., Collins, A. R., Irvine, D. S., et al. (2001). Effect of a phytoestrogen food supplement on reproductive health in normal males. Clinical science (London, England : 1979), 100(6), 613-8. [↩]
8. Marshall, T. G., Lee, R. E., & Marshall, F. E. (2006). Common angiotensin receptor blockers may directly modulate the immune system via VDR, PPAR and CCR2b. Theoretical biology & medical modelling, 3, 1. [↩]