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FOCUS ON BACTERIA
Bacteria are tiny microorganisms that can be found everywhere in the environment and in our bodies. The human body hosts trillions of bacteria that play a vital role in human health, outnumbering human cells by 10 to 1. Because of their small size, they make up only about 1 to 3 percent of the body’s mass, which in a 90 kg person would be about 1-3 kg of bacteria.
Bacteria can be both beneficial and harmful to our health. Those that digest food, produce vitamins and destroy disease-causing (pathogenic) organisms are helpful to us. Other bacteria can cause disease by releasing toxins that damage cells or by invading and damaging tissues. Bacteria can infect the skin, lungs, brain, blood, and many other parts of the body. In conventional medicine, the standard treatment for bacterial diseases is antibiotics, which either kill the bacteria or stop them from multiplying. However, because of the frequent and incorrect use of these drugs, many bacteria have learnt to resist their effects. As a result, antibiotics are often no longer effective, making it increas-
ingly difficult to treat infections. Alternative treatments are therefore becoming increasingly important.
Scientists at the Dr. Rath Research Institute, a leading research facility in natural health, have been researching for years to develop natural strategies to successfully combat pathogenic bacteria. They use specific micronutrients (or “cellular nutrients”), such as vitamins, minerals, phytonutrients, and other natural substances, which are combined according to the principle of nutrient synergy to achieve the greatest possible health effect. The effectiveness of these micronutrient combinations in preventing and treating bacterial infections has been documented in numerous studies.
This brochure provides a basic understanding of bacteria, the diseases they can cause, and an overview of important micronutrients that help the body to fight bacterial infections. It also presents research on the benefits of antibacterial cellular nutrients. Tips on how to avoid bacterial infections in everyday life complete the booklet.
INTERESTING FACTS ABOUT BACTERIA
WHAT ARE BACTERIA?
Bacteria are microscopic, single-celled organisms that can be found everywhere: in the air, in water, in soil, in food, and in living organisms such as plants and animals. They are also present on and in every human being.
Most types of bacteria are harmless to us—only about 1 per cent can cause disease. These pathogenic species include salmonella and Escherichia coli bacteria.
In fact, many bacteria are essential for human health. The gut flora, for example, contains numerous health-promoting bacteria. In the mouth, there are not only bacteria that cause diseases such as caries or periodontal bacteria, but also bacteria that keep the oral flora healthy.
STRUCTURE OF BACTERIA
Unlike plant, animal and human cells, bacteria do not have a nucleus or other organelles such as energy-producing mitochondria. Their DNA is located in the contents of the bacterial cell, where the protein-producing ribosomes are also located. The bacterial contents— the cytoplasm—are enclosed by a plasma membrane, which is typically surrounded by a cell wall made up of amino acids and sugars. As bacteria do not have mitochondria, they produce energy molecules (ATP) by creating a proton (hydrogen ion) gradient across their cell membrane.
ANATOMY OF BACTERIAL CELLS
In many cases, the bacterial cell wall is rigid, giving the bacterium a solid shape, such as a sphere or rod. Bacteria with a rigid cell wall usually have thread-like flagella that allow them to move. Spiral bacteria, on the other hand, can move thanks to their flexible cell wall. Most bacteria also have an outer capsule.
Capsule
Flagella
Ribosomes
Nucleoid (DNA)
WHAT TYPES OF BACTERIA ARE THERE?
It is estimated that there are several hundred thousand species of bacteria on Earth, of which only about 5,000 are known. They all have different forms, structures and properties that help us to identify and categorize them into distinct groups. The following criteria are applied for this purpose:
• Form: Bacteria can be split into three main groups: spheres (cocci), rod-shaped (bacilli) and spirals (spirochetes).
• Gram staining: Bacteria are also classified according to properties that are revealed when they come into contact with certain dyes. The most common microbiology technique used to identify bacteria is the so-called Gram stain. It is used to identify two large groups of bacteria based on their different cell-wall constituents. These are:
Ù Gram-positive bacteria: The cell walls of gram-positive bacteria are rich in a substance called peptidoglycan (also known as murein) and have no additional outer lipid membrane. Gram staining gives these bacteria a dark blue/purple color.
Ù Gram-negative bacteria: These have only a thin layer of peptidoglycan, but also an outer lipid membrane. These bacteria turn red in the staining method.
BACTERIUM OR VIRUS: WHAT’S THE DIFFERENCE?
Both bacteria and viruses can cause diseases in animals and humans. Apart from that, they have very little in common. Bacteria are living organisms that have their own metabolism and can reproduce independently. Viruses do not have their own metabolism and need a host to reproduce. They are therefore not considered living organisms.
Bacteria and viruses also differ in size. Bacteria are between 0.1 and 700 micrometers (one micrometer = 1,000th of a millimeter) in size and are visible under a simple light microscope. V iruses are much smaller, typically only 30 to 300 nanometers in diameter (one nanometer = one billionth of a meter). To see them, you need an electron microscope, which has a much higher resolution than a light microscope. For illustration, millions of viruses but only about 10 bacteria can theoretically fit on a speck of dust.
• Flagellation: Most bacteria have flagella to help them to move and are classified based on the type of their flagellation:
Ù Monotrichous: The bacterium has only a single flagellum.
Ù Lophotrichous: Several flagella are arranged in one or two clusters at the cell ends.
Ù Peritrichous: Several flagella are evenly distributed over the entire outer surface of the bacterial cell.
• Oxygen requirement: Bacteria are also classified according to whether or not they need oxygen to live and grow. Bacteria that need oxygen to live are called aerobes, while those that can live without oxygen are called anaerobes. There are also bacteria that live and grow both with and without oxygen. They are called facultative anaerobes
• Genetic factors: Differences in genetic make-up can be used to differentiate between bacterial species and strains.
Occasionally, other criteria are used to classify bacteria—for example, whether they have a capsule around them or
form spores. Classifying bacteria is important in medicine because it enables more-targeted treatment of pathogens.
HOW BACTERIA MULTIPLY
Bacteria reproduce by cell division. First, the DNA of the bacterial cell is duplicated to create an identical copy. The cell then grows and the two DNA versions migrate to opposite ends of it. A cell wall forms in the center of the cell, dividing its contents into halves. This creates two identical ‘daughter’ cells. Under optimal conditions, bacteria can double every 20 minutes or even faster.
The speed at which bacteria multiply also affects the spread of an infection. Put simply, if bacteria multiply fast, they spread more quickly through the body, so the immune system has a harder time fighting them off. This leads to more severe symptoms and easier transmission of the infection to other people.
HOW BACTERIA ENSURE THEIR SURVIVAL
Bacteria are true survival artists. Not only are they among the oldest living beings on Earth, but they have also adapted to live in extreme places that are
hostile to human life, such as the deep ocean, Arctic ice, hot springs, the Earth’s crust, or high salt lakes. Some species can even survive in space or withstand radioactive radiation.
Microorganisms owe their ability to withstand harsh environmental conditions to a wide range of adaptive strategies:
• Bacteria that have flagella can actively move around and migrate towards more favorable conditions, for example to places with higher nutrient or oxygen concentrations.
• S ome types of bacteria form spores These are very resistant highly durable forms that are insensitive to environmental influences such as dryness, radiation, aggressive chemicals, or lack of food. In this form, bacteria are in a kind of dormant state in which they use very little of their reserves. This enables them to survive for a long time under extreme conditions. As soon as the environmental conditions are more favorable, active bacteria develop from the spores.
• Most bacteria surround themselves with a capsule for protection. This usually consists of sugars or protein building blocks. Such a capsule protects the bacterium from toxic substances and prevents it from being “eaten up” by immune cells.
• Bacteria can also hide in biofilms, the communities of microorganisms that are embedded in a layer of mucus. In the biofilm community, bacteria are more resistant to the body’s own defenses and can tolerate much higher doses of antibiotics and antimicrobial agents.
Fig. 1: D iagram of bacterial proliferation, as described in the text.
• Bacteria have developed many different metabolic pathways to obtain energy and grow. When sufficient oxygen is available, they use a process called aerobic cellular respiration. In this process, energy is produced by oxidizing organic matter. In conditions where oxygen is scarce or absent, such as in deeper layers of soil or in the human gut, bacteria switch to alternative metabolic pathways, such as anaerobic respiration or fermentation. These processes allow bacteria to produce energy and survive in the absence of oxygen.
In addition, bacteria have various defense mechanisms such as DNA repair systems, the enzyme catalase to neutralize free radicals, and so-called “efflux pumps” that transport harmful substances out of the cells. All these strategies help bacteria to protect themselves from harmful external influences and to survive in extreme and constantly changing environments. From a medical point of view, this is not unproblematic: thanks to their adaptability, many types of bacteria are also becoming increasingly resistant to antibiotics.
Bacteria develop defensive strategies to protect themselves from harmful external factors.
BACTERIAL DISEASES
COMMON BACTERIAL PATHOGENS
Bacteria can colonize practically anywhere in the body, on the skin, in the respiratory and urinary tracts, in the gastrointestinal tract, or in the reproductive organs — often without causing any harm. However, if the body’s immune system weakens, even otherwise harmless bacteria can multiply and cause illness. There are also bacteria species that always make you ill. Here are a few examples of disease-causing bacteria:
• Acinetobacter baumannii:
Acinetobacter bacteria are becoming increasingly concerning as pathogens of hospital-acquired infections. The species Acinetobacter baumannii (A. baumannii) is particularly dangerous. This gram-negative, aerobic, rod-shaped bacterium can cause pneumonia, wound infections, urinary tract infections, and blood poisoning (sepsis), among other problems. The treatment of A. baumannii infections is proving to be a challenge, as the pathogen is becoming increasingly resistant to antibiotics.
• Borrelia burgdorferi: Borrelia burgdorferi (B. burgdorferi) bacteria are known to cause Lyme disease (Borreliosis). They are mainly found in the northern hemisphere, where they spread to people by the bite of infected ticks. B. burgdorferi is a gram-negative bacterium that belongs to the spirochete family.
• Escherichia coli:
A s the most common pathogen of bacterial infections, the rod-shaped bacterium Escherichia coli (E. coli) presents a considerable problem to medicine. Some strains of this gram-negative bacterium live naturally in the intestines of healthy people. Other strains, however, can cause infections such as diarrhea and cystitis. The E. coli bacterium moves with the help of peritrichous flagella.
• Listeria monocytogenes:
T he gram-positive, rod-shaped bacterium Listeria monocytogenes (L. monocytogenes), with flagella distributed evenly throughout the body (peritrichous), belongs to the Listeria family and causes listeriosis, an infection usually caused by eating contaminated food. Symptoms often include fever, chills, and muscle aches, accompanied by nausea, vomiting, and diarrhea. In pregnant women, the
An ideal breeding ground for bacteria are grab handles on buses and trains.
infection can lead to pregnancy loss or premature labor, and in newborns to severe illness and even death.
• M ycobacterium tuberculosis: Mycobacterium tuberculosis (M. tuberculosis), a member of the Mycobacteriaceae family, is an immobile, rod-shaped aerobic bacillus and the major cause of the serious infectious disease tuberculosis. Tuberculosis is usually spread through the respiratory tract. The bacteria enter the lungs through the air we breathe, and can also infect other organs. Typical symptoms include a cough, with or without sputum, fever, chest pain and shortness of breath.
• S almonella spp.:
Bacteria of the genus Salmonella cause salmonellosis, an infectious diarrheal disease. Salmonella infection occurs through contaminated food, such as food containing raw eggs or undercooked meat products. Typical symptoms of salmonellosis are nausea, cramps, diarrhea, fever, and vomiting.
• S taphylococcus aureus:
T he gram-positive, coccus-shaped bacterium Staphylococcus aureus (S. aureus) is the most dangerous of the numerous staphylococcus species. It is resistant to almost all known antibiotics and can cause serious, even fatal infections. S. aureus is found on the skin, in the nose, in the colon, and in the vagina, in up to 50 per cent of the population. Many individuals can carry the bacteria without being infected or showing any symptoms.
The bacteria types listed are just a selection of the many that exist on Earth and can cause disease in humans.
HOW BACTERIA ARE TRANSMITTED
Harmful bacteria can invade our bodies in various ways, for example:
• by consumption of contaminated food,
• via the air when we inhale infectious droplets (droplet infection),
• by touching contaminated objects such as door handles and then touching our face (smear infection),
• via the genital mucosa during unprotected sexual intercourse,
• through bites and stings from infected animals,
• via skin injuries (wounds).
Sometimes normally harmless or even beneficial bacteria that occur naturally in the body can also cause infections. This can happen when they get into parts of the body where they do not belong. For example, E. coli bacteria can move from the intestines to the urinary tract and cause urinary tract infections.
COMMON BACTERIAL INFECTIONS
In a bacterial infection, bacteria invade the body and damage the tissues of various organs. They do this either by entering cells and destroying them from the inside, or by producing toxins that damage health. Symptoms can vary depending on the part of the body affected and the type of bacteria.
• U rinary tract infections (UTIs):
Caused by bacteria such as E. coli, UTIs occur when bacteria enter the urinary tract, potentially spreading from the urethra to the bladder, ureters, or kidneys. Symptoms include frequent urination, burning or pain when urinating, and lower abdominal or back pain.
• Respiratory infections:
Bacterial pathogens can enter the lower respiratory tract via the nose, mouth, or eyes, causing diseases such as pneumonia, bronchitis, and tuberculosis. Transmission often occurs through droplets from coughing or sneezing. Symptoms include fatigue, runny nose, cough, sore throat, and fever.
• S kin infections:
Skin bacteria can cause infections if the skin is damaged or the immune system is weakened. Symptoms include redness, swelling, and itching. Severe cases may lead to bloodstream infections. Staphylococcus aureus is a common cause.
• S exually transmitted infections (STIs):
B acterial STIs, such as gonorrhea and syphilis, are transmitted through unprotected sex, or from mother to child during childbirth. Symptoms include pain or burning during urination, itching, ulcers, and skin changes. If left untreated, these infections can lead to more serious complications such as infertility, pelvic inflammatory disease, and in the case of syphilis, damage to the brain, heart, or other organs, which can be life-threatening.
• Gastrointestinal infections:
O ften caused by bacteria such as Salmonella or E. coli, these infections, known as stomach flu, are highly contagious and usually spread through contaminated food or contact with infected individuals. Symptoms include nausea, diarrhea, and vomiting.
• Vector-borne infections:
Bacterial infections such as Lyme disease, caused by Borrelia bacteria, are transmitted by bloodsucking insects such as ticks.
Although the causes and parts of the body affected can vary, bacterial infections typically progress through four stages: transmission (bacteria enter the body); incubation (the time between exposure to the bacteria and the onset of symptoms); body reaction (the body of the infected person reacts to the infection and develops symptoms), and defense (the immune system actively fights against the invading bacteria).
Gastroenteritis, or ‘stomach flu’, is characterized by nausea, diarrhoea and vomiting. In most cases, medical intervention is not needed.
PREVENTING AND
TREATING BACTERIAL
INFECTIONS
NATURAL PROTECTIVE BARRIERS AGAINST UNWANTED INVADERS
Our bodies are constantly exposed to a wide range of microorganisms, but not everyone who comes into contact with pathogens becomes ill. If our body’s immune defenses are optimal, invaders can usually be successfully fought off and disease prevented.
Our bodies have two basic ways of defending themselves against bacteria:
• By protecting the integrity of the skin and mucous membranes, which are the first barriers to pathogens and keep most bacteria at bay.
• By optimizing the function of the immune system, which fights bacteria that invade the body.
PROTECTION THROUGH SKIN AND MUCOUS MEMBRANES
Our skin is our body’s first line of defense that functions as a mechanical barrier, and that also contains immune cells targeting the invaders.
Skin is composed of three layers that protect us from environmental threats, pathogens, and damage. The outer layer, the epidermis, is made up of keratin-producing cells and immune cells. The middle layer, the dermis, is built of connective tissue intertwined with blood vessels, nerves, and glands. These glands produce sebum and sweat, forming a protective layer that supports beneficial bacteria and fungi. The dermis also contains white blood cells (macrophages) that fight infections. The deepest layer, the subcutis, consists of loose connective tissue and fat. It provides insulation and cushioning.
Another type of biological barrier is mucous membranes that line the inner surfaces of many organs and body cavities, including the mouth, nose, lungs, uterus, bladder, intestines, and stomach. They produce mucus to trap foreign particles and dirt, to prevent them from entering the body and internal organs, and to keep tissues moist.
Bacteria can enter the body through wounds.
PROTECTION BY IMMUNE CELLS
When pathogens bypass the skin and mucous membranes, white blood cells (leukocytes) respond immediately to defend the body. These include macrophages, neutrophils, natural killer (NK) cells, and granulocytes. Macrophages and neutrophils, known as phagocytes, engulf and digest foreign particles and dead cells through a process called phagocytosis. This is accompanied by inflammation and the release of free radicals, which combat pathogens as a part of the innate immune response. If the pathogens persist, the adaptive immune system springs into action. Dendritic cells present the invaders to T cells, which attack them with toxins and activate B cells to produce antibodies, marking bacteria for destruction.
Epidermis
Subcutis
Dermis
A well-functioning immune system can effectively fight bacterial infections and speed up the healing process. However, if the immune system is weakened, for example because the body is lacking certain nutrients, or because the bacteria are particularly aggressive, the symptoms may be more severe and the infection more serious. Treatment is then needed to target and eliminate the bacteria or to relieve the symptoms.
ANTIBIOTICS: RISKS AND BENEFITS
Conventional medicine treats bacterial diseases with antibiotics. These drugs, which are specifically designed to target bacteria, interfere with certain processes or structures that are essential for bacteria to survive and reproduce. For example, some antibiotics disrupt the structure of the bacterial cell wall. As a result, the bacterial cell loses its structural integrity and eventually bursts. Other antibiotics prevent the production of proteins needed for bacterial growth and reproduction or attack the bacterial genome.
Penicillin is the oldest known antibiotic and was first used to treat bacterial infectious diseases in the 1940s. Since then, numerous antimicrobial agents have been developed, but their efficacy has been compromised by their ex-
tensive and inappropriate use in recent years. This has led to an increased risk of bacteria becoming resistant, whereby they become insensitive to these drugs and are no longer killed by them.
The World Health Organization (WHO) has long classified antibiotic resistance as one of the greatest challenges to global health. More and more experts are therefore calling for restrictions on antibiotic use and the promotion of plant-based alternatives, particularly for minor ailments such as bladder infections and colds.
Another problem is that antibiotics not only kill disease-causing pathogens, but also kill beneficial bacteria. This significantly reduces the diversity of bacteria in the gut, skin, and mucous membranes. This can lead to dysbiosis, a disruption in the balance between beneficial and potentially harmful microorganisms, which has a negative impact on our immunity.
Scientists at the Dr. Rath Research Institute have spent decades researching and developing combinations of micronutrients to effectively combat bacterial infections. In so doing, they have been making a significant contribution to preventing infections and finding effective alternatives to antibiotic therapy.
MICRONUTRIENTS:
NATURAL DEFENSE AGAINST BACTERIA AND BACTERIAL INFECTIONS
A deficiency of essential micronutrients can weaken the immune system and compromise connective tissue barriers, increasing the risk of bacterial infection. Therefore, adequate intakes of specific micronutrients, combined in multi-tasking teams, are essential to ensure effective protection against disease by supporting immune-system function—the first line of defense against infection—and by directly eliminating invading pathogens. One such nutrient combination developed at the Dr. Rath Research Institute has been granted a US patent (patent no. US10568866B1) and includes the following components, among others:
• Vitamin C promotes the formation of white blood cells, supports their function, and protects them from harmful free radicals, which are increasingly formed during an infection. It is essential in supporting integrity of body protective barriers.
• B vitamins such as B6, B12 and folic acid are essential for the immune
Rosemary (Salvia rosmarinus)
Sour cherry extract has immune-boosting and antibacterial properties.
• Vitamin E comprises fat-soluble vitamins with mostly antioxidant effects. Vitamin E blocks prostaglandin E2, a hormone-like substance that can suppress the immune system.
• Zinc, an essential trace element, is involved in many processes in the immune system, for example in the development and function of T cells. It has been shown that zinc increases the ability of certain types of macrophages to kill the bacteria E. coli and S. aureus
• S elenium, like vitamin C, plays a crucial role in protecting cells from damage caused by free radicals. This trace element is essential for the function of certain proteins called selenoproteins, which perform important protective and defensive functions. These proteins help to maintain the balance between oxidative and reductive processes and support the activity of leukocytes and natural killer (NK) cells.
• Certain plant extracts, such as those from sour cherries and ginger, have antibacterial and immune-boosting properties. They also have an anti-inflammatory effect.
SCIENTIFICALLY PROVEN: MICRONUTRIENTS CAN COMBAT BACTERIAL INFECTIONS
The increasing resistance of many pathogens to antibiotics makes the search for alternative treatment strategies even more urgent. One promising option is the targeted supply of micronutrients. These not only boost the body’s defenses, but can also act directly on the bacteria to eliminate them. Below we present a selection of important study results from the Dr. Rath Research Institute.
URINARY TRACT INFECTIONS: VITAMIN C AND LYSINE FIGHT HARMFUL BACTERIA
E. coli is the main cause of urinary tract infections. A. baumannii can also be a cause. Both bacteria are highly resistant to antibiotics. The Dr. Rath Research Institute has identified two micronutrients, vitamin C and lysine, that have a significant effect against these dangerous pathogens. One of the outstanding properties of vitamin C and lysine is that they contribute significantly to the formation of collagen, the main compo -
nent of connective tissue that forms a protective barrier against unwanted invaders.
A study [1] by the Dr. Rath Research Institute showed that vitamin C together with lysine can effectively fight bacterial pathogens. As shown in Fig. 1, the combination of the two micronutrients was able to reduce the growth of E. coli and A. baumannii by up to 7 times. In addition, the combination showed up to a 4-fold increase in the ability to eliminate the two harmful bacterial strains compared to the control. A similarly strong effect was achieved with a micronutrient formulation developed by the Dr. Rath Research Institute, containing lysine, vitamin C, and flavonoids from citrus fruits.
LYME DISEASE (BORRELIOSIS):
THE PATENTED NUTRIENT FORMULATION (US1023819) WITH SELECTIVE BOTANICALS AS AN ALTERNATIVE TO ANTIBIOTICS
Lyme disease is caused by an infection with bacteria of the species B. burgdorferi (Borrelia) or related species. Borrelia bacteria are unique in their ability to transform from their original spiral shape (spirochete) into a spherical shape. This is a protective mechanism used by bacteria, especially when exposed to antibiotics.
9 The combination of vitamin C and L-lysine killed up to 4 times more of these bacteria than when the nutrients were used alone.
Fig. 1: Vitamin C and lysine reduce the growth of E. coli and A. baumannii by up to 7 times and can eliminate these harmful bacterial strains up to 4 times more effectively than the control.
Borrelia can also hide in biofilms, which contain colonies of bacteria protected by a complex membrane that allows them to evade the immune system and make them resistant to antibiotics. The biofilm contributes to the severe inflammation that accompanies Lyme disease.
Scientists at the Dr. Rath Research Institute have evaluated various natural substances and their combinations, against B. burgdorferi and B. garinii[2, 3]
A micronutrient combination of biologi -
Fig. 2: Effectiveness of micronutrients in eliminating and preventing Borrelia biofilm. Micronutrients can eliminate up to 50% of existing biofilms and prevent new biofilm formation in 70% of cases. Doxycycline has a much lower efficacy in both eradicating and preventing biofilm formation (around 25%).
cally active plant compounds (baicalein, luteolin, and rosemary extract), fatty acids (monolaurin and cis-2-decenoic acid) and iodine from seaweed proved particularly effective. In the study, cis-2-decenoic acid, rosemary extract, baicalein, monolaurin, luteolin, and iodine were the most effective in killing the spherical forms of bacteria. Baicalein, luteolin, monolaurin, cis-2-decenoic acid, and iodine were also able to reduce the biofilm formed by B. burgdorferi, while baicalein and monolaurin reduced the biofilm for-
E. coli A. baumannii
mation of B. garinii. The important aspect of the study was that the combination of micronutrients developed at the Institute was extremely effective in killing the spherical forms and biofilms formed by Borrelia, even surpassing the effect of the antibiotic doxycycline (see Fig. 2).
The effectiveness of this natural approach was also confirmed “in vivo” [4] , i.e. on living organisms. The combination described above was tested on a group of mice infected with Borrelia and a healthy group of mice (control group). In infected mice fed the micronutrient combination for four weeks, the spirochete load was reduced by about 75 per cent compared with mice that did not receive micronutrients in their diet. Infected mice that received the micronutrients also had decreased inflammation in their blood.
In a small observational study, 17 volunteers with Lyme disease (LD) were supplemented with the micronutrient composition three times a day for six months. The results showed that 67.4% of the volunteers, who had late or persistent LD and had not responded to previous antibiotic use, responded positively, experiencing increased energy and improved physical and psychological well-being. In 17.7% of the volunteers, there was a slight improvement in symptoms.
TUBERCULOSIS: MICRONUTRIENTS CAN INHIBIT DISEASE PROGRESSION
Tuberculosis (TB) is caused by bacteria from the Mycobacterium genus. It is a contagious disease that spreads through the air when an infected person coughs or talks. In people with a strong immune system, the bacteria can become encapsulated in the lungs, leading to a latent (hidden) tuberculosis infection. At this stage, people are not contagious. However, if the immune system weakens, the dormant bacteria can multiply and cause active TB symptoms. A hallmark of active or “open” tuberculosis is the formation of caverns—cavities in the lung tissue filled with dead cells and active tuberculosis bacteria. These form when the immune system is unable to fully contain the bacteria. One of the most important factors in weakening the immune system is malnutrition and lack of essential micronutrients in our bodies, which facilitate the development of the disease.
A clinical study[5] conducted in hospitalized patients with acute pulmonary tuberculosis demonstrated that micronutrients can support the healing process. Participants in the test group received a combination of various vitamins and essential micronutrients alongside stand-
ard medication, while the control group received only the standard treatment. After two months, 98 per cent of patients in the test group showed healed lung cavities, compared with just 69 per cent in the control group. Better still, at the end of the study all patients in the micronutrient group tested negative for tuberculosis bacteria, versus 88 per cent of the control group.
Find more studies on micronutrients in tuberculosis from international research institutions:
PATENTED MICRONUTRIENT FORMULATION (US10463590B1) IN ITS PREVENTION AND TREATMENT
Periodontitis is a serious gum infection and one of the most common chronic diseases in the world. It is caused by bacteria that forms a biofilm, better known as plaque. The body responds to the bacteria with inflammation, which is characterized by red, swollen, and bleeding gums. If not treated, inflammation attacks more and more structures of the periodontium, damaging gums and the jawbone. The teeth become loose and
there is a risk of tooth loss. Periodontitis is also a risk factor for heart and lung diseases.
The Dr. Rath Research Institute has conducted a clinical pilot study[6] with periodontitis patients. The participants received vitamin C, lysine, proline, and other micronutrients for 12 weeks. The study investigated irritant gum bleeding after pressure was applied to the gums of the participating subjects using a periodontal probe. The technical term for this procedure is “bleeding on probing”, or BOP for short. The BOP index, a standard measure of periodontal inflammation, was used to evaluate the results. It indicates the percentage of gingival pockets that bleed during probing. The lower the percentage of bleeding, the more stable the periodontium. The threshold value is around 25 per cent, and patients with higher values usually have periodontitis.
HEALTHY TOOTH
PERIODONTITIS
Plaque
Periodontal pocket
At the beginning of the study, the average BOP value was 60 per cent, which corresponds to the advanced stage of periodontitis. After six weeks of taking the micronutrients, the value decreased significantly. After just eight weeks, the average was down to 14 per cent. At the end of the 12-week study period, the gum bleeding had finally decreased by around 85 per cent. The researchers also observed that after taking the micronutrients, the patients’ gums became firmer, with a noticeable reduction in spontaneous bleeding—bleeding that occurs without any external cause.
sible for a large number of infectious diseases worldwide, including staphylococci, E. coli, and L. monocytogenes When the bacteria were treated with a combination of vitamin C, L-lysine, L-proline, L-arginine, N-acetyl-L-cysteine, epigallocatechin gallate (green tea extract), selenium, copper, and manganese, the otherwise highly resistant pathogens showed an increased sensitivity to certain antimicrobial agents. This means that the antibiotics were more effective at killing the bacteria when administered alongside micronutrients.
ANTIMICROBIAL RESISTANCE: MICRONUTRIENTS MAKE BACTERIA MORE SENSITIVE TO ANTIBIOTICS
The declining effectiveness of antibiotics poses major challenges for healthcare systems worldwide. Studies show that micronutrients are promising approaches in the fight against antibiotic-resistant bacteria.
A team of researchers from Saudi Arabia’s King Abdulaziz University has tested[7] the effectiveness of a special micronutrient combination developed at the Dr. Rath Research Institute against antibiotic-resistant bacteria. The study was conducted with bacterial strains respon -
The same micronutrient combination was also tested in a study [8] at the Medical University of Łódź in Poland. In addition to S. aureus and E. coli, the bacterial strains tested included A. baumannii, Enterococcus faecalis, an important pathogen of urinary tract infections, and the bacterium Enterobacter cloacae, which causes urinary tract infections, meningitis, and bronchitis, among other ills. The results of the study showed that the sensitivity of all tested bacterial strains to various antibiotics improved significantly in the presence of the micronutrients.
CONCLUSION
Bacteria are a constant presence in our lives, continually presenting a challenge to our immune system. A normally functioning immune system is able to fend off attacks from bacterial pathogens. However, if the body’s defenses are weakened, such as by an undersupply of essential micronutrients, it becomes more susceptible to bacterial infections.
Medicine is reaching its limits in the treatment of bacterial infectious diseases as pathogens become increasingly resistant to antibiotics. Natural approaches based on combinations of micronutrients offer a promising solution that goes beyond antibiotic effects. They help by addressing the complexity of infection, which involves the function of the immune system,
the protection of biological barriers against pathogens, and a direct effect on disease-causing bacteria by eliminating them in different biological forms (active, dormant, and biofilm). In this way, scientifically developed micronutrient formulations can be an effective, non-toxic way of containing bacterial diseases at an early stage or preventing them from developing in the first place. Micronutrients are therefore an essential part of a balanced and healthy diet.
TIPS FOR PREVENTING BACTERIAL INFECTIONS
There are several things that you can do to significantly reduce your risk of getting a bacterial infection.
WASH YOUR HANDS
Wash your hands regularly and thoroughly with soap and water, especially before preparing food, before eating, and after using the toilet or blowing your nose. Pay particular attention to the areas between your fingers and under the fingernails. Germs often accumulate in these areas. Dry your hands thoroughly after washing.
CLEANING AND DISINFECTION
If soap and water are not available, it is best to use hand sanitizer. Disinfect and clean surfaces that are touched frequently. This includes door handles and smartphones, for example.
AVOID CONTACT WITH SOURCES OF INFECTION
If possible, keep your distance from infected persons. During sexual intercourse, condoms protect against sexually transmitted infections. Wear light-colored, closed clothing with long sleeves and legs to protect against tick bites when walking and hiking in high grass or wooded areas.
FOOD HYGIENE
Wash fruit and vegetables thoroughly under running water. Even if food looks clean, there may b e microorganisms on it. Perishable foods such
as meat, fish, dairy products, and eggs should be s tored in a cool place, preferably below 4 °C. This slows down the growth of bacteria. When cooking, it is important that the food is fully cooked. Bacteria on meat, eggs and other foods are only killed at very high temperatures.
EAT A HEALTHY DIET
A balanced diet provides many essential vitamins, trace elements, minerals, and other cellular nutrients that strengthen the immune system and make the body more resistant to infections. You should also consume probiotic foods such as yoghurt, kefir, and sauerkraut, which provide health-promoting bacteria known as probiotics. Probiotics support the functions of the intestinal flora and therefore also make an important contribution to immune and general health.
FOOD SUPPLEMENTS
Scientifically developed combinations of micronutrients used as dietary supplements can help to maintain good health and prevent many diseases. This includes infectious diseases. The information in this booklet provides comprehensive and reliable guidance on which nutrients to supplement. Talk to your doctor about this information.
REFERENCES
[1] W. Sumera et al. L-lysine and vitamin C work better in synergy against Escherichia coli and Acinetobacter baumanniis. JCM&NH 2023.
[2] A. Goc, A. Niedzwiecki, M. Rath. In vitro evaluation of antibacterial activity of phytochemicals and micronutrients against Borrelia burgdorferi and Borrelia garinii. J Appl Microbiol. 2015;119(6): 1561-72.
[3] A. Goc, A. Niedzwiecki, M. Rath. Synergistic Anti-Borreliae Efficacy of a Composition of Naturally-occurring Compounds: an In vitro Study. J Nutri Bio. 2019;350-363.
[5] L.V. Turchenko et al. Clinical Improvement of Active Tuberculosis Patients with Complex Treatment and Nutritional Supplementation. The Open Products Natural Journal 2008; 1: 20-26.
[6] Dr. Rath Research Institute. Periodontal disease and micronutrients - a clinical pilot study. (2019). JCM&NH. https://jcmnh.org/2019/10/09/ periodontal-disease-and-micronutrientsa-clinical-pilot-study/
[7] S. Harakeh et al. Preliminary study related to specific nutrient synergy modulation of antimicrobial resistance of bacteria isolated from dairy products. African J of Microbial Disease, Vol. 7(20), pp. 2351-2358, 2013.
[8] M. Sienkiewicz et al. The specific nutrient synergy and their effect on the reduction of pathogens resistance to antibiotics. African J of Microbial Disease, Vol.8(33), pp. 3101-3107, 2014.
THE DR. RATH RESEARCH INSTITUTE
Located in California, USA, the Dr. Rath Research Institute is a hub for renowned scientists in the fields of medicine, biochemistry, and nutrition. Led by Dr. Aleksandra Niedzwiecki, this team is conducting groundbreaking research in natural health, exploring the synergies of nutrients, and developing innovative health strategies to prevent and control various diseases. The institute builds on Dr. Rath’s groundbreaking discoveries in major health areas such as cardiovascular disease and cancer. These findings are routinely disseminated through publications in global scientific journals. www.drrathresearch.org
RESEARCHERS
Dr. Aleksandra Niedzwiecki
Currently the Director of Research at the Dr. Rath Research Institute, Dr. Niedzwiecki is a leading biomedical researcher in the development of nutrient synergy approaches in various aspects of health and disease. Her work in the areas of cardiovascular health, cancer and infections has won her recognition for her research into the biochemical link between disease and nutrients.
Dr. Anna Goc
Dr. Goc is head of the Microbiology Laboratory, where she works on the development of effective and safe approaches to the control of infectious diseases. She has wide-ranging knowledge in the fields of microbiology, immunology, cancer, and vascular biology. Her research work has been published in numerous scientific journals and has been recognized by national and international awards and patents.
Waldemar Sumera, M.Sc.
Waldemar Sumera graduated from the Jagiellonian University in Cracow, Poland. At the Dr. Rath Research Institute he is engaged in microbiology research focused on the application of natural compounds in controlling cellular mechanisms affected by bacterial and viral infections.
Dr. Matthias Rath
Dr. Rath is a world-renowned physician and scientist known for his pioneering research in natural and cellular health. He is the founder of the scientific concept of Cellular Medicine – the systematic introduction into clinical medicine of the biochemical knowledge of the role of micronutrients as biocatalysts in a multitude of metabolic reactions at the cellular level.
Disclaimer
This booklet is not intended as a substitute for the medical advice of a physician. The reader should regularly consult a physician in matters relating to his or her health and particularly in respect to any symptoms that may require diagnosis or medical attention.
FURTHER INFO MATERIAL
VIRUSES
If you have any questions, please do not hesitate to contact us: 0031-457-111 222 or by email: info@dr-rath-foundation.org All publications are available online at: www.issuu.com/drrath
STOPPING VIRUSES NATURALLY
This booklet explores the development of influenza infections and other viral diseases that occur more frequently during the colder seasons. It describes how a precisely formulated and scientifically validated combination of micronutrients can impact various aspects of infection, including boosting the immune system, increasing the body’s resistance, and targeting infectious pathogens.
LYME DISEASE
In Europe, well over 65,000 cases of Lyme disease are officially registered each year. However, the actual number of Lyme disease cases is possibly many times higher. This is because Lyme disease shows a variety of symptoms that are difficult to classify. They are described in detail in this brochure and natural health approaches are explained.
FIBRES FIBRES
Although dietary fibre is indigestible for the human body, it has a positive influence on health. By directly and indirectly influencing various metabolic processes, fibre can protect against the development of certain diseases or contribute to their treatment. Consequently, dietary fibre should always be taken into account as a component of a health-promoting, wholesome and balanced diet.
PROBIOTICS
This brochure shows the enormous importance of the gut microbiota and its influence on numerous processes in the organism. Without bacteria, humans would not be able to withstand the various influences from the environment, diet, pathogens, medications, etc.
