Molds and Colds

Molds and Colds

This is part two of the cold story. You may have Adenoviruses
quietly slipping into your blood stream and tissues from a
tapeworm stage or mite you inhaled, or E. coli bacteria that
strayed into your tissues, and which is being slowly killed by
your immune system. Your immune system can keep up with them
quite easily provided you don't have a mold in you at the same
time. The significance of the mold is that it lowers your
immunity, specifically and generally.
Mold eluded, is health improved.
This has already been studied extensively for a number of
food molds. There are a variety of ways that mold toxins lower
immunity. Some simply kill white blood cells. Others seem to
“bind and gag” them so they just can't go about eating viruses.
So with mold toxins present, Adenovirus, fleeing the dead
tapeworm stage, mite, or E. coli is not gobbled up. It has time to
get to its favorite organ and enter the cells there. It may get in

your lungs if they're full of arsenic or formaldehyde, in your
throat if it's full of mercury from your fillings, in your spinal cord
if it's full of thallium. Sometimes you feel the viral attack,
sometimes you don't.
When E. coli is the source of your Adenovirus, a question
pops up. Why don't you have a perpetual cold, since these bacteria
are always in your colon...and should be! As long as E. coli
stays dutifully in your colon, no Adenovirus is seen. But as soon
as any cross the colon wall to invade your body, your white
blood cells pounce on them. After this, Adenovirus appears and
again you are catching a cold. They may go to your internal organs
where you don't feel them.
One place you do feel an attack is in your respiratory tract:
lungs, bronchi, sinuses, nose, Eustachian tubes, inner ear, eyes or
head. And the size of the attack depends on whether you recently
ate moldy food.
Human food (in general, in the U.S.) is very, very moldy. We
do not taste it because manufacturers have been using more and
more flavorings in food. This covers up small amounts of mold
or “off” flavor. Measures to reduce mold are not effective
enough.
Bread is a good example. Calcium propionate is added to
bread-stuff to inhibit molding. That's fine. But then the bread is
encased in plastic to hold in moisture and keep it “fresh”. The
moisture acts to incubate mold spores and overwhelms the inhibitor.
Vinegar is used instead of calcium propionate in some
breads but, again, the plastic ruins its effectiveness.
Another good mold inhibitor is lime water. This is used in
making tortillas. None of the old fashioned tortillas (made with
just corn, water, lime) that I tested had any mold, even without
propionate added! Other tortillas made of flour and calcium
propionate frequently had molds.

Bread is such a staple we must correct its mold problem
immediately. The two likely sources for the mold spores are: in
the flour to begin with, or just flying about the bakery and landing
on the newly baked loaves. Bread flour in the grocery store is
quite free of mold spores, so maybe it is the bakery that needs to
change. Perhaps it is not possible to bake 24 hours a day in the
same building, year after year, without bits of flour and moisture
accumulating in the millions of tiny cracks and crevices that all
buildings have and germinating mold. Yet bread from small
neighborhood bakeries does not have mold!