Carbohydrate Trigger?

Posted by Carolyn on 05/07/2007

Hi, dearest Ted: I know you are super-busy. Have you discovered any carbohydrates which seem to trigger staph swellings or boils in a person who suffers from MRSA? Does glucose act like ordinary sugar to incite the bacteria? I am doing much better now that I dropped milk and only have unsweetened soy milk, and tofu which contains magnesium chloride, but I started wondering today about carbohydrates. For fruits, I only have limes. Decaf green tea. Turmeric every day. SEA SALT every day. When I stopped using sea salt for a few weeks, believe me, I paid the price. My legs turned firery red, full of sore areas, and it took a month to get my condition back under control. That taught me a hard lesson. I have three boxes of sea salt now. Plus I wet my legs and rub some fine grain sea salt into them. Sea salt and the right kind of tofu are major to me. I eat no meat or fish, and no bread whatsoever. I feel fine. As long as I dont make a dumb mistake with food. What is your view about carbohydrates, please?

Replied by Ted
Bangkok, Thailand
383 posts

Dear Carolyn: Yes refined carbs triggers MRSA swellings. There are many people with boils, MRSA if their diets are high in carbohydrates. MRSA and carbohydrate are obvious connections, besides suppressing the immune system. Sea salt and magnesium chloride (coming from tofu) are important to control the MRSA. Most refined sugar and high glycemic carbs is something you need to look to avoid. More complex carbohydrates are safer than the simplest carbohydrates. In laboratories, I use 5% solution of glucose to grow staphs in petri dishes, so obviously most refined carbohydrates, sugars, glucose, fructose are quite dangerous. Fructose, or corn syrup is actually more dangerous than glucose and sugar, but they should all be avoided. Sea salt helps for MRSA condition and should be use more often as a natural antibiotics, as it is an alkaline in nature, being that its pH averages between 7.5 to 8.5, compared to a common table salt whose pH is about 5 which are generally dangerous. Your body generally decays in an acid medium as it triggers bacterial growth as part of the decaying and decomposition of the body. This is why alkaline are so important in scavenging out decaying bacteria from the body. Iodine may help reduce kill MRSA (with appropriate alkalization), if used for external applications along with magnesium and baking soda (or other alkaline such as potassium carbonate). There is a possibility that adding drops of potassium iodide (about 3-4% solution) usually 1-2 drops in drinking water may help loosen the MRSA grips inside your body. Of course, I am not that lucky enough to get MRSA to do such experiments on myself, but I do know that any alkaline solution mixed with iodine can help kill external MRSA and can be extended to problems of internal MRSA conditions where they do exist inside the body, especially under the surface of the skin and in some cases internal digestive system.


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