Fungus may cause everything from joint pain to brain fog — here’s how to fix it fast…
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Don’t be surprised if she tells you she’s sore the next day (in a good way of course)…
Fungus in your body is more common than you can imagine
Fungus, or yeast, overgrowth within the body is fairly common these days, mostly on account of the overprescription of glucocorticoids and antibiotics.
This is becoming somewhat well-known…
But a bit less-known is the fact that this can lead to very significant very significant blood alcohol concentrations.
Fungus, or yeast in your body can make you drunk.
I’m going to talk about that, and then about a bigger problem from yeast, how it is ultra common, and how to get rid of it
So first, let’s talk yeast drunkenness…
Blood alcohol concentrations caused by Candida can (and have) become so high as to induce coma.
Despite not knowing exactly how it happens, most people will accept the idea that yeast can cause effects on the mind.
Science has offered a few explanations over the years as to what is responsible – such as auto-antibodies and tartaric acid – but none are convincing.
But what actually is plausible is that ethanol produced from yeast accounts for the majority of mental changes related to yeast.
Nobody can argue against the fact that a blood alcohol concentration (BAC) of 0.2% causes psychological changes… And this has been observed.
“The syndrome is called ‘Meitei-sho’ in Japanese, which means ‘the intra-gastro intestinal alcohol fermentation syndrome.’” (Kaji, 1984)
Since most systemic yeast infections stem from medical treatments (i.e. glucocorticoids and antibiotics), medical personnel have a tendency to marginalize this condition.
For this reason, and perhaps legal reasons too, society has a tendency to downplay the possibility of auto-intoxication.
And Puritans would absolutely hate this idea.
There have been millions of chemical and biochemical articles published over the past century…
Yet in all this body of research, fewer than 20 articles have been published on yeast drunkenness.
But this is real. And it has been proven to occur.
It’s too bad this is not more widely known…
Because, besides the obvious mental and liver problems caused by having a BAC of .05% to .10% for years, yeast overgrowth can also cause harmful non–ethanol effects.
The early English and American reports of “diabetic inebriation” were mostly observational.
But the Japanese published the first legitimate demonstration of this.
“This is a type of moniliasis in which patients become inebriated after the intake of an ordinary carbohydrate meal.” (Kaji)
(Moniliasis is a yeast infection of the mouth and throat caused by a fungus formerly called Monilia, now known as Candida albicans.)
Perhaps this was because back then, the Japanese didn’t have billion-dollar pharmaceutical companies to promote and defend…
So they could afford to be more open-minded about yeast overgrowth.
By the 1970s and 1980s, the field of biochemistry had advanced enough to put this fabled condition to the test.
So when a young Japanese woman presented with obvious signs of spontaneous intoxication, this group of doctor-scientists decided to test her blood ethanol level.
“Two hours after an ordinary breakfast, she complained of general malaise and faintness, became unconscious, and was admitted to hospital in a comatose state about 3 hours later. Her breath had a strongly alcoholic odor… The symptoms of drunkenness continued for 3 days.” (Kaji)
Drunk, she certainly was… She had even urinated herself after consuming only rice.
Her reported blood alcohol concentration corresponds to .254% in American legal units, which is three times over the legal driving limit in most US states.
They took samples, made cultures, and found two Candida species: Candida albicans and Candida krusei.
Although other Candida species can be pathological, most of them won’t transform into a full-fledged invasive hyphal state.
But, in addition to being the most common species, Candida albicans is also the most dangerous.
And C. albicans was the one responsible for the ethanol in this particular case – although sub–strains of C. albicans could vary.
“The average total counts of Candida in the stomach and the duodenal juice were 640 per ml…. C. albicans showed strong alcoholic fermentation activity…” (Kaji)
Dr. Kaji also reported on another case – a Japanese man showing even higher blood ethanol and C. albicans counts than the first patient.
He also summarized 37 other confirmed Japanese cases and, in doing so, made C. albicans auto-fermentation an official condition.
In some people with yeast overgrowth, the ingestion of a Japanese meal yields an ethanol equivalent of 400 mL of saké.
This would make a person legally intoxicated in most countries.
If relatively low-glycemic white rice can do this, you have to wonder what a few donuts could do!
It’s actually kind of surprising that the first reports surfaced from Japan, because many other countries have higher glycemic index diets.
Ever since Kaji’s articles, case reports appeared from other countries.
Although only the most extreme cases are published, you have to wonder exactly how often this goes unreported.
A few years ago a case surfaced out of Texas, of all places…
But in this American state, gluttony is a rite of passage – a boy isn’t considered an adult until he can eat his age in pancakes.
But seriously, this patient had been prescribed a course of antibiotics for a broken foot….
And pancakes alone won’t cause a condition like this patient had.
But after just one round of antibiotics, and with his Texas-style diet, this man could eat his way to near-fatal blood alcohol levels.
“His wife, who is a nurse, began to document this phenomenon with a DOT-approved alcohol breathalyzer. Often his blood alcohol percent was as high as 0.33 to 0.40. The legal limit for alcohol in the United States is 0.08 percent.” (Cordell)
Although his ethanol condition was due to yeast, this case was a bit different from the others.
This ethanol was produced by Saccharomyces cerevisiae, or common “brewer’s yeast.”
That’s the yeast used in baking and in beer production.
This means that unpasteurized wine and beer could present a bit of a risk, as these contain living yeast cells.
Although bottle-conditioned craft brews and traditional wines taste better, these should be balanced with friendly bacteria (Lactobacillus) – from yogurt, for example.
Because you never know when the yeast from a weekend-long binge could unintentionally make for a months-long binge.
“In November of 2009, the subject was taken to the emergency room on a day when he had not ingested alcohol. In the ER, his blood alcohol concentration was 0.37%.” (Cordell)
Having S. cerevisiae yeast overgrowth is a bit different from having C. albicans overgrowth.
And it has different ethanol kinetics – ethanol production occurs after a much longer latent period following glucose consumption.
Oddly, the patient’s blood alcohol content always registered the highest after skipping meals…
C. albicans ferments rapidly and it is also common…
Should intoxication occur within minutes after glucose or starch, you could probably assume this species is responsible.
Just two years ago, a Minnesota resident attained a BAC of .234% by drinking soda and eating cupcakes:
Although Minnesota is also a state sometimes stereotyped for high body weights and high food consumption, this man also had other predisposing factors:
He had intestinal surgery for one, which is known for facilitating yeast overgrowth.
But he had also been given the glucocorticoid prednisone after this.
And there was more…
The patient actually had no symptoms of inebriation when he first showed up at the ER.
And he didn’t start becoming drunk until the doctor-author prescribed a reckless antibiotic regimen.
(The doctor-author unsuccessfully tries to weasel out of this embarrassing yet undeniable fact.)
“…he was treated with a 4-week course of amoxicillin-clavulanate, 500/125mg twice daily and metronidazole 500mg thrice daily.” (Welch)
And lastly, this patient had consumed a considerable amount of glucose in the form of soda and “confectionary” (unspecified).
But, of course nobody runs to the emergency room after a slight buzz from eating cake…
So probably thousands of cases of auto-fermentation go unreported.
In a clinical study of 36 random people given glucose, 69% had measurable blood ethanol concentrations…
Their BAC range was between .015% and .070% with an average value of .037% (Hunnisett, 2009).
And in a second group of 510 patients where “gut fermentation was suspected clinically,” 61% had measurable blood ethanol concentrations…
Their BAC range was between .04% and .07% with an average value of .051% (Hunnisett, 2009).
Now this is weird, and maybe somewhat embarrassing for the doctors:
Among the subjects already suspected of having auto-ethanol production, the prevalence of actually having it was lower than the prevalence among the randomly chosen subjects (61% versus 69%).
Now, raising the BAC to about .6% a few times a week is not such a huge deal…
But consistently having this level of BAC could lead to behavioral changes and memory deficits.
And any drinker can tell you how quickly a BAC of .6% can become the new norm.
A person can become habituated to even higher levels than that, making .6% more or less imperceptible.
So this is definitely real and not just an urban legend.
The classic predisposing factors are, of course, the same as those for Candida overgrowth in general, since these go hand in hand.
Well-known Candida overgrowth risk factors:
Factors that are less well-known but almost as powerful:
- Linoleic acid
“He switched from 6 to 8 diet colas a day to regular sugar-containing colas. He also began to eat a large amount of confectionery. In the middle of March 2014, he resumed his antibiotics due to recurrent diarrhea. Three days later, he began to notice fogginess of thought and difficulty with walking. His wife noticed slurred speech, and he fell while showering. He was taken to the emergency room (ER) where all routine blood tests were normal including complete blood count, electrolytes, and ammonia…”
“The next day, he returned to the ER due to worsening symptoms, and blood ethanol level was found to be 234mg/dl. He was admitted for acute alcohol intoxication and counselled about abstinence. The patient denied intake of any alcohol for over 30 years, and this history was corroborated by his wife.” (Welch)
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