Posted on 12/30/2021 7:08:26 AM PST by Red Badger
A sugar additive used in several foods could have helped spread a seriously dangerous superbug around the US, according to a 2018 study.
The finger of blame is pointed squarely at the sugar trehalose, found in foods such as nutrition bars and chewing gum.
If the findings are confirmed, it's a stark warning that even apparently harmless additives have the potential to cause health issues when introduced to our food supply.
In this case, trehalose is being linked with the rise of two strains of the bacterium Clostridium difficile, capable of causing diarrhea, colitis, organ failure, and even death.
The swift rise of the antibiotic-resistant bug has become a huge problem for hospitals in recent years, and the timing matches up with the arrival of trehalose.
"In 2000, trehalose was approved as a food additive in the United States for a number of foods from sushi and vegetables to ice cream," said one of the researchers, Robert Britton from the Baylor College of Medicine in Texas, back in January 2018.
"About three years later the reports of outbreaks with these lineages started to increase. Other factors may also contribute, but we think that trehalose is a key trigger."
The C. difficile lineages Britton is referring to are RT027 and RT078. When the researchers analysed the genomes of these two strains, they found DNA sequences that enabled them to feed off low doses of trehalose sugar very efficiently.
In fact, these particular bacteria need about 1,000 times less trehalose to live off than other varieties of C. difficile, thanks to their genetic make-up.
To test their findings, the scientists experimented with mice given the RT027 strain. In the group given low doses of trehalose, the death rate was much higher – not because of more bacteria, the scientists found, but because the sugar enabled it to produce more poisonous toxins.
Further testing on fluids from three human intestines showed that RT027 was able to grow from small amounts of trehalose, while other bacteria strains weren't.
It's still not certain that trehalose has contributed to the rise of C. difficile, but the study results and the timing of its approval as an additive are pretty compelling. More research will now be needed to confirm the link.
According to the figures from the Centers for Disease Control and Prevention in the US, logged in 2011, C. difficile was responsible for half a million infections across the year and 29,000 deaths within the first 30 days of diagnosis. Let's hope this new research can help us work out ways to fight back against it.
"These lineages have been present in people for years without causing major outbreaks," says one of the researchers, James Collins from the Baylor College of Medicine.
"In the 1980s they were not epidemic or hypervirulent but after the year 2000 they began to predominate and cause major outbreaks."
"An important contribution of this study is the realisation that what we once considered a perfectly safe sugar for human consumption, can have unexpected consequences."
The findings were published in Nature.
Food ping!...................
Get with the times, and change brands.
“In 2000, trehalose was approved as a food additive in the United States for a number of foods from sushi and vegetables to ice cream,”
Hmmmm... the SAME folks who approve the rona ‘vac’???
Is this Trehalose, required to be on labels, or did the damn FDA allow this in foods without I.D.’ing it or labeling it ?
I’ve never seen that word TREHALOSE on anything.
Very likely just one more time bomb our FDA has gifted the American people.
Big Food is Evil!
With all the suppressed/reprogrammed innate/adaptive immune systems from the shots .... this stuff will take off, along with lots of other “bad” things (like cancer) that the God-given immune system keeps ‘in check’. You’ll also get outbreaks of shingles, herpes, TB, & other things that break through with a weak immune system.
Our entire food supply is compromised.
The FDA allows corporations to hide their recipes true ingredients with words like ‘spices’, ‘herbs’ and ‘natural flavorings’...............
A friend of mine just yesterday told me he has a case of shingles. He just had his booster shot. I wonder if there’s a connection?..........................
“contains Bio-Engineered Food Ingredients”
That’s the blessed wording on Publix Ice Cream.
The only non-poisonous foods are grass fed beef and pastured free range chicken. All other foods have downsides. So get your fill of these two before we are forced to eat Bill Gates bio-engineered test tube meat. That will also give you your daily dose of spike proteins.
So far we can get our spike proteins via a real case of Covid_xyz.
also by
Getting you mandated vaxxxes and boosters
SOON
You will be able to get your spike proteins from eating Bill Gates brand breakfast link sausages, kielbasas, smoked sausage, lunch meat, cocktail sausage, link sausage, summer sausage, ham and canned Vienna sausages.
From everything I’ve seen/read? Definitely.
I have had two c-diff infections over the years, the first one put me in the hospital for 5 days. Trust me, you don’t want one.
One natural color that my daughter is allergic to turns out to be carmine.
It’s made from insect shells.
Some products list it as carmine, but some as “natural colors” so you don’t know what you’re getting.
It’s very deceptive.
If that’s the sugar alcohol in MetRx bars,I know it causes massive undercarriage winds…
Anytime you see ‘natural flavorings’ on a ingredients list, just remember ‘horse crap’ is ‘natural’...................
And diarrhea. ..............
The most recent study explained (shingles mentioned near the end):
The bottom line here is this. We know that innate responses are vital to a healthy and optimally-functioning immune system. They are vitally integrated with and into the adaptive responses as these two branches work in impeccable, complex harmony. We also know that there are cases where vaccines have caused dysregulation of innate responses in humans. We also know that something is very, very wrong with these COVID-19 injectable products with regards to persistent hyperinflammation and a plethora of systemic and physiologically-comprehensive adverse events including death from micro-emboli formation and clotting. We also know that these authors have now provided evidence to support that these COVID-19 injectable products are modulating innate responses and that this isn’t limited to problems with COVID-19. Problems with fungi, other viruses and bacteria can be anticipated. VAERS has hundreds of thousands of reports of adverse events related to fungal infections, plagues of herpes zoster occurrences (shingles) indicating weakened immunity, cancers coming out of remission, and the list goes on. And most of these reports are made for adults.
Link:
‘The BNT162b2 mRNA vaccine against SARS-CoV-2 reprograms both adaptive and innate immune responses’
https://jessicar.substack.com/p/the-bnt162b2-mrna-vaccine-against
Actual study:
The BNT162b2 mRNA vaccine against SARS-CoV-2 reprograms both adaptive and innate immune responses
https://www.medrxiv.org/content/10.1101/2021.05.03.21256520v1
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