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AdvancedHealing.Com Journal

Archive for October, 2009

Be Willing To Accept Each Other For Who They Are

Monday, October 19th, 2009

Mohandas Karamchand Gandhi

Mohandas Karamchand Gandhi

I just thought it would be a good idea to validate all those individuals who, wholeheartedly, believe in whatever they want to believe in – right, wrong or indifferent. I want to acknowledge them without any evaluation or invalidation for why believe the way they do. I personally believe that, “what’s true to you, at this very moment, is the truth, for you, at this very moment.” Things may change and you may gain more knowledge and understanding, but for right now, that’s the truth.

Throughout our life-time we will be presented with many different and unique ideas, philosophies, dogmas and theories. At first glance they almost all seem to possess some valid and usable data. This is true, but as we become wiser, more educated, more experienced, by being exposed to these new ideas, etc., we begin to cultivate and nurture faith in something, and at the same time we become more biased. An example: UCLA Bruins are better than the USC Trojans. Are they? Some may say that, some will profess the opposite is true. The UCLA supporter has faith that his team is better and is biased against USC. This concept is true in a individual’s view of politics, religion, makes of automobiles, clothes, as well as many other categories of things.

My first paragraph is just meant to make the reader pause and think: Is one (thing/idea) really better, more right or superior than another, or is it just different? Is one (thing/idea) more true, than the other, or is it that one’s personal faith and bias validates one’s thinking it’s so.

I live by the motto: “Never invalidate another or evaluate for another.” Only you know how you feel and I can never, with 100% certainty, know how you truly feel. If you smoke, I will present you with analytical data of it’s ill effects and allow you to decide for yourself, if you would like to continue or stop. Trying to force one’s viewpoints on another will only create resistance and build-up a barrier between to the two parties. Education, education and more education is the only way to increase one’s awareness, and can only be achieved if the student is willing to learn.

The Bottom line here is, be willing to accept each other for who they are and do not try to force your viewpoints on another. No one likes to be made to do something or forced to listen to something or someone that they are not ready for. As my grandmother always said, ” you attract a lot more bees with honey than you do with vinegar.”

Biofilm Basics

Sunday, October 18th, 2009

 

Biofilm Formation

Biofilm Formation

A Brief history of “biofilm”
Center for Biofilm Engineering
Montana State University

Microbial communities attached to surfaces (biofilms) were observed long before people had the tools to study them in detail. In 1684 Antony van Leeuwenhoek remarked on the vast accumulation of microorganisms in dental plaque in a report to the Royal Society of London: “The number of these animalcules in the scurf of a man’s teeth are so many that I believe they exceed the number of men in a kingdom.”

The study of microbes took an important turn in the mid-1800s, when Robert Koch developed methods to create a solid nutrient medium in order to grow and isolate pure cultures of microorganisms. This development led to huge advances in medicine, agriculture, and industry. However, these advances were based on such a simplistic concept of microbial life that many ‘solutions’ generated by these techniques are now being reversed. Microorganisms have proved to be much more complex and less tractable than we ever imagined.

In a 1940 issue of the Journal of Bacteriology, authors H. Heukelekian and A. Heller wrote, “Surfaces enable bacteria to develop in substrates otherwise too dilute for growth. Development takes place either as bacterial slime or colonial growth attached to surfaces.” Claude ZoBell described many of the fundamental characteristics of attached microbial communities in the 1940s. In the late decades of the 20th century, numerous articles were written about microbial films or slime layers; German researchers sometimes used the term “Schmutzdecke.” As the unique properties of microbial communities vs planktonic microbes grew more apparent, it became helpful to use a special term to describe them. “Biofilm” was used colloquially among researchers for some years before it was considered a term acceptable for use in publication. The earliest use of “biofilm” in publication is in the Swedish journal Vatten: Harremoës, P. 1977. “Half-order reactions in biofilm and filter kinetics,” Vatten, 33 122-143. (If you know of an earlier publication with “biofilm” in it, please let us know; we would be happy to make a correction.)

Early biofilm researchers studied the implications of biofilms in waste-water filtration, biofouling of industrial equipment, and dental plaque (Leewenhoek would have been pleased). Since bacteria preferentially attach to surfaces, biofilms are virtually ubiquitous. Biofilm formation is also implicated in microbiologically influenced corrosion (MIC), product contamination, medical device-related infections, and chronic wounds. Biofilm can also be used for positive effects, especially in water pretreatment systems and contaminated soils.

In 1990, recognizing the significance of microbial activity, as well as the tremendous economic costs associated with microbial communities on surfaces, the US National Science Foundation founded the Center for Biofilm Engineering at Montana State University in Bozeman (though, interestingly, NSF would not initially accept the word “biofilm” in the Center’s name; instead the award funded the “Center for Interfacial Microbial Process Engineering”). Since that time, the field of biofilm research has exploded. New tools and techniques are continually pioneered to help understand the secrets of microbial community interactions. In addition to numerous research laboratories in the US, several groups study biofilms worldwide, including centers in Denmark, England, Germany, Australia, and Singapore.

What is a biofilm?

Most of you have never heard of the term “biofilm”, but you have certainly encountered “biofilm” on a routine basis. If you’ve ever been to the dentist and he’s scraped “plaque”, which causes tooth decay, off your teeth; that’s a type of bacterial biofilm. The “slim” that clogs your drains is also biofilm. The slippery coating on rocks, at the water’s edge of a stream or river, is just a  bacterial biofilm-coating. Pond-scum – a biofilm. If you’ve ever been diagnosed with Candida albicans; H. pylori; chronic sinus or prostate infection; or Lyme disease, chances are they’re living, hiding and replicating in a biofilm colony.

Biofilm Plaque

Iodine staining of biofilm plaque (upper right)

This is the best product for removing the bacterial biofilm that causes plaque – Biotene PBF Chewing Gum.

These microorganisms (biofilm colonies) are usually encased in an extracellular polysaccharide (*) that they themselves synthesize, via the release of signaling molecules through quorum sensing (QS). This glue-like substance allows them to anchor to all kinds of surfaces – such as metals, plastics, soil particles, medical implant materials such as pacemakers, and tissue. As long as sufficient moisture and nutrients are available, a bacterial biofilm can form just about anywhere. In your body that would be from your mouth, especially the teeth, through the stomach and GI tract, all the way down to the rectum. Biofilm in the environment can be found, most often, in ponds, streams, rivers, etc.  A biofilm can be formed by a single bacterial species, but more often than not, biofilms consist of many species of bacteria, as well as fungi/yeast, algae, protozoa, debris and corrosion products. Once anchored to a surface, biofilm microorganisms carry out a variety of detrimental or beneficial reactions, depending on the surrounding environmental or body conditions.

(*) Extracellular polymeric substances, or EPS, are the slimy material that bacteria excrete and surround themselves with as they form biofilms. EPS are mostly water (up to 95%), but the remaining ingredients include a complex mixture of lipids, saccharides (sugars), and bacterial debris such as cell fractions, DNA, and proteins.

In the human body, biofilm colonies are the main reason that certain conditions take so long to get handled. In my opinion, if it were not for “biofilm”, conditions caused by the microorganisms – Candida albicans, Candida sppH. pylori, Lyme’s bacteria (Borrelia burgdorferi) and many others, would be far easier to diagnose and/or treat. It is crucial in any treatment protocol to first handle the biofilm.  By doing so, it will make a significant difference in the amount of time, money and effort spent on treating many, so called, stubborn condition – like the above.

Related Posts: Biofilm Protocol, Quorum Sensing, Lactonase

Biofilm Research and Links/Resources

THE ROLE OF EXTRACELLULAR DNA IN MAINTENANCE OF BIOFILMS FORMED BY E. COLI, H. INFLUENZAE, K. PNEUMONIAE, P. AERUGINOSA, S. AUREUS, S. PYOGENES AND A. BAUMANNII George V. Tetz & Victor V. Tetz Dept. of Microbiology, Virology and Immunology; Saint-Petersburg State Pavlov Medical University, Russia Email: vtetzv@yahoo.com

It is known that bacteria within biofilms are much less susceptible to antibiotics particularly because of poor antimicrobial penetration through surface film that covers microbial community and inactivating role of extracellular matrix. Combined effects of DNase (Enzyme for digesting single and double-stranded DNA) and antibiotics on established biofilms of different unrelated bacteria were displayed. A Combination of antibiotics with DNase I resulted in significant decrease of established biofilm biomass compared to the reduction of biomass achieved when antibiotics or DNase I were used alone.

DETECTION OF HELICOBACTER PYLORI IN BIOFILMS BY USING REAL-TIME POLYMERASE CHAIN REACTION (PCR) Linke, S., Gebel, J., Büttgen, S., Exner, M. Institute for Hygiene and Public Health, University of Bonn

Our results confirmed a possible existence of H. pylori in drinking-water biofilms.

ANALYSIS AND IDENTIFICATION OF THE BIOFILM WOUND MICROFLORA IN HORSE WOUNDS Samantha J. Westgate1, Steven L Percival2*, Derek C. Knottenbelt1 and Christine A. Cochrane1 1University of Liverpool, Department of Veterinary Clinical Science, Division of Equine Studies, Leahurst, Neston, South Wirral, UK *2ConvaTec Wound Therapeutics, Deeside, Flintshire CH5 2NU, UK

Equine wound healing is notoriously problematic on the lower limb, specifically when biofilms are evident. Equine chronic wounds display similar characteristics to chronic wounds in humans thus these cases provide an effective model for human cases. Whether wounds are caused by trauma or surgery their high prevalence is of concern and treatment can be both challenging and costly. Biofilms are considered detrimental to normal healing in non-healing and infected chronic wounds because of their recalcitrant nature towards antimicrobial agents. Biofilms are also known to be resistant to the effects of the immune system. Because of this fact more research in the area of chronic wounds and biofilms is warranted.

Culturable analysis of the microflora revealed that the majority of bacteria isolated from the chronic wounds of horses were Staphylococcus spp, Pseudomonas spp, Micrococcus spp, Enterococcus spp, Corynebacterium spp, Streptococcus spp, Bacillus spp, Aerococcus spp and Clostridium spp. Further analysis of all isolates highlighted their biofilm forming potential and antibiotic resistance profiles. Biofilms were shown to be evident in a large percentage of the chronic wounds. In conclusion these studies provide evidence that biofilms exist in the chronic wounds of horse which may well provide an underlying reason as to why a large percentage of chronic wounds are recalcitrant to antimicrobial therapies, do not heal a timely manner and often become infected.

BACTERIAL BIOFILMS IN SURGICAL SPECIMENS OF PATIENTS WITH CHRONIC RHINOSINUSITIS (sinusitis).
Sanclement JA, Webster P, Thomas J, Ramadan HH. Department of Otolaryngology, West Virginia University, Morgantown, West Virginia 26506-9200, USA.

CONCLUSIONS: Biofilms were demonstrated to be present in 80% the 30 patients undergoing surgery for chronic rhinosinusitis (CRS); none of the (control) patients without CRS had any evidence of biofilms.

Note: According to Andrew Foreman, B.M.B.S., Ph.D., and colleagues from the University of Adelaide in Australia, the most common bacteria reeking havoc in those experiencing CRS is Staphylococcus aureus (S. aureus).

Dal Makhani (Dr. E’s Easy Peasy Version)

Friday, October 2nd, 2009

Urad Dal, Black Gram, Black Lentil

Urad Dal, Black Gram, Black Lentil

My version of Dal Makhani  is simple to make and  tastes dynamite.  The recipe will make enough for 10-12 small  servings. I will either have this plain or spoon this over a 1/2 cup cooked basmati rice, as my main dish. With it I will have a salad or grilled vegetables. It tastes great and is incredibly healthy for you.

Ingredients:

1 cup whole urad dal (black lentils)
2 tbsp canola or peanut oil
1 white onion, finely chopped
14oz can diced tomatoes*
2 tbsp grated ginger
1-3 tsp red chili powder (or to ones taste)
1 tsp turmeric powder
1 tsp garam masala
1 cup canned (dark red kidney beans)**
1 tbsp salted butter plus 1 tbsp canola or peanut oil
1 tsp cumin seeds
small pinch of hing (Asafoetida) (use of this ingredient is optional. I like it but some people don’t)
2-3 cloves garlic, crushed and divided (more if desired)
3 dried red chilies
1/2 cup cream or half and half
2 tbsp finely chopped cilantro

* Canned tomatoes taste better than 99% of store bought tomatoes. If you grow your own or get organic from a farmers market then use them; if not you can’t beat canned tomatoes for this recipe. ** The original recipe calls for dried kidney beans. I don’t like them because they take too long to get tender and the canned version works just as well.

Procedure:

Wash urad dal under streaming water until the water runs clear, then soak over night (8 hours minimum).

Next, Heat 1 tbsp oil in a pressure cooker or heavy bottom (3 quart) pot. Add half of the garlic, onions and saute over medium-heat until onions are translucent. Now add canned tomatoes, grated ginger, chili powder, turmeric and garam masala and salt. Saute an additional few minutes to combine flavors.

Tomato, onion, garlic, ginger, spice mixture

Tomato, onion, garlic, ginger, spice mixture

Next, add the lentils and just enough water to cover them. With lid off bring the mixture to a boil. Now it’s time to secure and lock the lid. Cook over medium-high. Once the the whistle begins to blow, cook for an additional 30 minutes. If you are using a heavy bottom pot, then cook lentils until done. This may take around an hour and a half. The longer they cook the creamier they become. This is not a Rachel Ray 30 minute meal.

After the 30 minutes is up, turn the heat off and release the steam. Once it is safe to unlock the lid, do so and set the cooker back on low heat to further simmer. With a potato masher, mash the dal slightly to increase the thickness and add a creamier texture to the dish. Now is the time to add the 1 cup of canned kidney beans.

Dal with kidney beans added

Dal with kidney beans added

In a separate pan heat the oil/butter combo and toss in the cumin seeds and hing. The seeds and hing will begin to crackle. Now is the time to add the rest of the garlic and dried red chilies. saute this over medium-high heat until the garlic browns, then remove from heat.

Cumin seeds and chilies

Cumin seeds and chilies

Remove the chili pods from the mixture, then spoon the mixture into the pot of dal.

I like to cook the combined ingredients for another 30 minutes to increase the tenderness of the dal/beans and add additional smoothness to the Dal Makhani.

Just before serving, stir in 1/2 cup cream or half and half.

Serve with chopped cilantro sprinkled on top. I like adding a dash or two of a habanero based hot sauce for an extra kick. I really does bring out all the flavors or the dish and really pulls it all together.

Dal Makhani

Dal Makhani

This recipe is copyrighted by Marcus Ettinger 2009 all rights reserved.


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