What is a Yeast Infection ?

This video animation illustrates how bacteria coexists with a yeast fungus in the vagina and when conditions change it will increase or decrease the acidity causing the yeast fungi to multiply and cause irritation.

Dr Whiting on Systemic Candida and Yeast Infections

There is probably more misinformation about yeast infections and candida albicans than almost any health topic. Yeast diets, candida diets, along with special herbal formulas for combating yeast and candida infections abound. Yet after 30 years in the nutrition field, we have found very few of these to be effective.

Research shows that women, following yeast diets and candida diets, obtain some relief from their symptoms, yet as soon as they go off the restricted diet, their yeast infection and candida symptoms return almost immediately. The only substance ever shown to actually destroy the candida and yeast organism on contact is oxygen. Oral oxygen has proven to be very effective in eliminating yeast infections and candida. Candida diets do not eliminate candida or yeast.

Candida diets help reduce the symptoms of candida or yeast, but will not cure the problem. When oral oxygen is used candida diets become unnecessary. Buffered oral oxygen is the only safe way to raise the oxygen levels, but you must take the right formula in order for it to be safe and effective. The Institute of Nutritional Science offers a formulation, which has been used for over 20 years in eliminating systemic candida and yeast without the use of dangerous drugs and ineffective diets.

Preventing Candida Overgrowth from Re-Occurring Now that you are once again enjoying a healthier state of being and the synergistic balance of bacteria has been restored to your intestinal tract, it is important to understand what you need to do to ensure that you don't become affected by this problem again in the future. If you need to take antibiotics again, for any reason, do so if needed, but always, always, always, re-implant the healthy bacteria back into the intestines by taking high potency Acidophilus capsules for 10 days after the last day of antibiotic use. If you are female and taking birth control pills, be sure and either consume bacterial foods such as yogurt, buttermilk, or take 2 to 4 capsules of multi-source Acidophilus capsules every day. If you should develop a localized vaginal yeast infection, use three ounces of our premixed oxygen liquid together with 3 ounces of warm water and douche, holding the fluid for 5 to 10 minutes, three times per week.

This will likely, catch the problem before it has the chance to spread and once again become Systemic in nature. Males, if you should develop 'jock itch', or other fungal type of skin condition. Wash the genital area with a three percent Hydrogen Peroxide solution, available at drug stores, before and after every intercourse. Lastly, everyone, regardless of your age or health concerns, should be taking a Full Spectrum Nutrition product, which provides the body with at least the 122 known nutrients the body needs to maintain health and internal chemical balance. This Full Spectrum formulation should consist of at least the following nutrients.

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Nail fungal infection (onychomycosis)

A fungal infection of the nail (onychomycosis) occurs when fungi infect oneor more of your nails. Onychomycosis usually begins as a white or yellow spot under the tip of your fingernail or toenail. As the fungal infection spreads deeper into your nail, it may cause your nail to discolor, thicken and develop crumbling edges - an unsightly and potentially painful problem.

Nail fungal infections account for about half of all nail disorders. They usually develop on nails continually exposed to warm, moist environments, such as sweaty shoes or shower floors. The infection isn't the same as athlete's foot, which primarily affects the skin of the feet.

Nail fungal infections may be difficult to treat, and they may recur. But medications are available to help clear up a nail fungal infection permanently.

more information: Nail fungal infection

Athlete's foot - (tinea pedis)

Athlete's foot (tinea pedis) is a common persistent infection of the foot caused by a microscopic fungus that lives on dead tissue of the hair, toenails, and outer skin layers (dermatophyte). These fungi thrive in warm, moist environments such as shoes, stockings, and the floors of public showers, locker rooms, and swimming pools.

Athlete's foot is transmitted through contact with a cut or abrasion on the bottom (plantar surface) of the foot. In rare cases, the fungus is transmitted from infected animals to humans.

Athlete's foot is a common fungal infection in developed countries, affecting many people at some time in their lives. The condition easily spreads in public places such as communal showers, locker rooms and fitness centers.

more information: Athlete's foot

What are yeasts?

Yeast are unicellular fungi. The precise classification is a field that uses the characteristics of the cell, ascospore and colony. Physiological characteristics are also used to identify species. One of the more well known characteristics is the ability to ferment sugars for the production of ethanol. Budding yeasts are true fungi of the phylum Ascomycetes, class Saccharomycetes (also called Hemiascomycetes). The true yeasts are separated into one main order Saccharomycetales.

Yeasts are characterized by a wide dispersion of natural habitats. Common on plant leaves and flowers, soil and salt water. Yeasts are also found on the skin surfaces and in the intestinal tracts of warm-blooded animals, where they may live symbiotically or as parasites. The common "yeast infection" is typically Candidiasis is caused by the yeast-like fungus Candida albicans. In addition to being the causative agent in vaginal yeast infections Candida is also a cause of diaper rash and thrush of the mouth and throat.

Yeasts multiply as single cells that divide by budding (eg Saccharomyces) or direct division (fission, eg. Schizosaccharomyces), or they may grow as simple irregular filaments (mycelium). In sexual reproduction most yeasts form asci, which contain up to eight haploid ascospores. These ascospores may fuse with adjoining nuclei and multiply through vegetative division or, as with certain yeasts, fuse with other ascospores.

The awsome power of yeast genetics is partially due to the ability to quickly map a phenotype producing gene to a region of the S. cerevisiae genome. For the past two decades S. cerevisiae has been the model system for much of molecular genetic research because the basic cellular mechanics of replication, recombination, cell division and metabolism are generally conserved between yeast and larger eukaryotes, including mammals.

The most well-known and commercially significant yeasts are the related species and strains of Saccharomyces cerevisiae. These organisms have long been utilized to ferment the sugars of rice, wheat, barley, and corn to produce alcoholic beverages and in the baking industry to expand, or raise, dough. Saccharomyces cerevisiae is commonly used as baker's yeast and for some types of fermentation. Yeast is often taken as a vitamin supplement because it is 50 percent protein and is a rich source of B vitamins, niacin, and folic acid.

In brewing, Saccharomyces carlsbergensis, named after the Carlsberg Brewery in Copenhagen, where it was first isolated in pure culture by Dr. Emil Christian Hansen (1842-1909) in 1883, is used in the production of several types of beers including lagers. S. carlsbergensis is used for bottom fermentation. S. cerevisiae used for the production of ales and conducts top fermentation, in which the yeast rise to the surface of the brewing vessel. In modern brewing many of the original top fermentation strains have been modified to be bottom fermenters. Currently the S. carlsbergensis designation is not used, the S. cerevisiae classification is used instead.

The yeast's function in baking is to ferment sugars present in the flour or added to the dough. This fermentation gives off carbon dioxide and ethanol. The carbon dioxide is trapped within tiny bubbles and results in the dough expanding, or rising. Sourdough bread, is not produced with baker's yeast, rather a combination of wild yeast (often Candida milleri) and an acid-generating bacteria (Lactobacillus sanfrancisco sp. nov). It has been reported that the ratio of wild yeast to bacteria in San Francisco sourdough cultures is about 1:100. The C. milleri strengthens the gluten and the L. sanfrancisco ferments the maltose. For more information about sourdough see rec.food.sourdough FAQ.

The fermentation of wine is initiated by naturally occurring yeasts present in the vineyards. Many wineries still use nature strains, however many use modern methods of strain maintenance and isolation. The bubbles in sparkling wines is trapped carbon dioxide, the result of yeast fermenting sugars in the grape juice. One yeast cell can ferment approximately its own weight of glucose per hour. Under optimal conditions S. cerevisiae can produce up to 18 percent, by volume, ethanol with 15 to 16 percent being the norm. The sulfur dioxide present in commercially produced wine is actually added just after the grapes are crushed to kill the naturally present bacteria, molds, and yeasts.

The yeastlike fungus, Candida albicans, is commonly found in the mouth, vagina, and intestinal tract. Candida is a normal inhabitant of humans and normally causes no ill effects. However, among infants and individuals with other illness a variety of conditions can occur. Candidiasis of the mucous membranes of the mouth is known as thrush. Candidiasis of the vagina is called vaginitis. Candida also causes severe disease in persons with AIDS and chemotherapy patients.

more information:
http://www.yeastgenome.org/VL-what_are_yeast.html

Oral thrush - infection of yeast fungus, Candida albicans

Oral thrush is an infection of yeast fungus, Candida albicans, in the mucous membranes of the mouth. Like most healthy people, you probably have small amounts of the fungus Candida albicans in your mouth and digestive tract and on your skin.

You can't see the fungus and normally won't know it's there - Candida usually doesn't cause problems because normal bacteria (flora) in your body keep its growth in check. But when this balance is disturbed - by medications, stress or illness - Candida can grow out of control, leading to problems such as diaper rash, vaginal yeast infections and a mouth infection called oral thrush.

Oral thrush causes creamy white lesions, usually on your tongue or inner cheeks. The lesions can be painful and may bleed slightly when you scrape them or brush your teeth. Sometimes the infection may spread to the roof of your mouth, your gums, tonsils or the back of your throat.
Although oral thrush can affect anyone, it occurs most often in babies and toddlers, older adults, and people whose immune systems have been compromised by illness or medications.

It's usually a minor problem for healthy children and adults and can be effectively treated with natural remedies or antifungal medications. But for people with weakened immune systems, symptoms may be more severe, widespread and difficult to control.

more information: Oral thrush

Soaking Potatoes Before Frying Cuts Suspected Carcinogen

(HealthDay News) -- Soaking potatoes in water before frying cuts down on the formation of the suspected carcinogen acrylamide, says a a new, British study.

Acrylamide is created when starch-rich foods are cooked at high temperatures, such as frying, baking, grilling or roasting, according to background information in the study. Some research has suggested that acrylamide, which is found in a wide range of foods, may be harmful to health and may cause cancer in animals.

In this study, researchers found that simply soaking potatoes before frying can significantly reduce the formation of acrylamide and any health risks it may pose.

The researchers tried three different approaches. They washed raw French fries, soaked them for 30 minutes, and soaked them for two hours. This reduced acrylamide levels by up to 23 percent, 38 percent and 48 percent, respectively, but only if the fries were cooked to a light color.

It's not clear whether the same reductions could be achieved if French fries are cooked to a deep, dark brown, the researchers said.

The study was published in the current issue of the Journal of the Science of Food and Agriculture.

"There has been much research done by the food industry looking at reducing acrylamide in products but less so on foods cooked at home, and we wanted to explore ways of reducing the level of acrylamide in home cooking," team leader Rachel Burch, of Leatherhead Food International, said in a prepared statement.

More information
The National Cancer Institute has more about acrylamide in foods.

Animated Video about Yeast Infection