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I have struggled with various infections over the last 15 years. One of them, among the worst being h-pylori. Of all these infections, I've been forced, due to absence of healthcare and aversion to the medical industry in general, to treat myself across the board. H Pylori is a very interesting subject, deeply misunderstood until a certain Australian hero brute forced through the arrogance of the day by infecting himself to prove ulcers weren't the product of psychosomatics. Ending the rant there, I discovered through research that capsaicin (only one of the virtues of peppers) has a manifold effect upon various bacteria, notably pylori. Aside from encouraging the pylori to swim away from the capsaicin, it disrupts their biofilm behavior, and empirically, can drastically help with ulcers counter to expected problems with its spicy nature. Adjacently, it can also encourage mucosal stimulation and protection. I've found, co administered with mastic, oregano, NAC, and a few things presently inaccessible to the ol' cabbage.... Ahh, that's one... Cabbage juice! -- the infection can be reduced to sustainable levels without conventional antibiotics. Modern research is suggesting that h pylori, partly due to its ubiquity (50% of population +) and the ravages of antibiotics, it may be best to simply reduce it to manageable levels where the immune system and general well being keep it controlled. There is also the wonder of fermented chilies which is good for many things, includes probiotics, improves most meals and really irritates assholes, which is righteous. |