6 Month Disease & Treatment Teachers

Disease and Treatment
Teacher’s Copy “Essential Knowledge
TABLE OF CONTENTS
Section One Lifestyle Diseases
CHAPTER 1 -- CARDIOVASCULAR DISEASE..........................................................................................................................3
FACTS...........................................................................................................................................................................................3
ATHEROSCLEROSIS.......................................................................................................................................................................3
DANGERS ASSOCIATED WITH ATHEROSCLEROSIS.........................................................................................................................4
KEYS TO PREVENTING, TREATING, AND REVERSING HEART DISEASE........................................................................................4
CHAPTER 2 -- HYPERTENSION...............................................................................................................................................8
FACTS...........................................................................................................................................................................................8
WHAT IS BLOOD PRESSURE?.........................................................................................................................................................8
MAJOR CAUSES OF PRIMARY HYPERTENSION:..............................................................................................................................9
HOW TO CONTROL HYPERTENSION...............................................................................................................................................9
CHAPTER 3 -- DIABETES MELLITUS..................................................................................................................................10
FACTS.........................................................................................................................................................................................10
WHAT IS DIABETES MELLITUS?.................................................................................................................................................10
SIGNS AND SYMPTOMS OF DIABETES.........................................................................................................................................11
CONTROLLING NON-INSULIN DEPENDENT DIABETES MELLITUS...............................................................................................12
CHAPTER 4 -- CANCER...........................................................................................................................................................13
FACTS.........................................................................................................................................................................................13
CHARACTERISTICS OF CANCER CELLS:.......................................................................................................................................14
STEP 1 – INITIATION...................................................................................................................................................................14
STEP 2 – PROMOTION.................................................................................................................................................................14
STEP 3 - PROGRESSION...............................................................................................................................................................15
COMMON SYMPTOMS OF CANCER:.............................................................................................................................................15
CAUSES OF CANCER:..................................................................................................................................................................15
DIETARY FACTORS THAT MAY PROMOTE CANCER:..................................................................................................................16
SOME WAYS IN WHICH THE BODY FIGHTS CANCER:.................................................................................................................16
CANCER PREVENTION PLAN.......................................................................................................................................................17
CHAPTER 5 -- RHEUMATOID ARTHRITIS.........................................................................................................................17
WHAT ARE THE SIGNS AND SYMPTOMS OF RHEUMATOID ARTHRITIS?......................................................................................17
STAGES OF PROGRESSION...........................................................................................................................................................18
WHAT CAUSES RHEUMATOID ARTHRITIS?.................................................................................................................................18
TREATMENT................................................................................................................................................................................19
CHAPTER 6 – OSTEOPOROSIS..............................................................................................................................................20
CHAPTER 7 – DEPRESSION....................................................................................................................................................20
CHAPTER 8 – ADDICTIONS....................................................................................................................................................20
CHAPTER 9 – CONTAGIOUS DISEASES INTRODUCTION.............................................................................................20
GENERAL INFORMATION............................................................................................................................................................20
MODES OF TRANSMISSION:.........................................................................................................................................................20
CAUSES OF CONTAGIOUS DISEASES...........................................................................................................................................21
SUGGESTIONS TO STOP THE SPREAD OF DISEASE.......................................................................................................................21
CHAPTER 10 -- MALARIA.......................................................................................................................................................22
Lay Institute of Global Health Training 1

“Essential Knowledge” Teacher’s Copy
FACTS.........................................................................................................................................................................................22
LIFECYCLE:.................................................................................................................................................................................23
INFECTION:.................................................................................................................................................................................23
TREATMENT FOR MALARIA:.......................................................................................................................................................24
CHAPTER 11 -- HEPATITIS (VIRAL)....................................................................................................................................25
SIGNS AND SYMPTOMS:..............................................................................................................................................................26
COMPLICATIONS:........................................................................................................................................................................26
TREATMENT:...............................................................................................................................................................................27
CHAPTER 12 -- FUNGUS, WORMS, AND AMEBAS...........................................................................................................27
ATHLETE’S FOOT (TINEA PEDIS) AND RINGWORM OF THE FEET:..............................................................................................27
WORMS:......................................................................................................................................................................................28
ROUNDWORMS............................................................................................................................................................................28
PINWORMS (THREADWORMS, SEATWORMS)...............................................................................................................................28
WHIPWORMS...............................................................................................................................................................................29
HOOKWORMS..............................................................................................................................................................................29
AMEBAS......................................................................................................................................................................................29
MITES (SCABIES)........................................................................................................................................................................29
CHAPTER 13 -- AIDS: ACQUIRED IMMUNODEFICIENCY SYNDROME...................................................................30
FACTS.........................................................................................................................................................................................30
MECHANISM OF HIV..................................................................................................................................................................30
SIGNS AND SYMPTOMS:..............................................................................................................................................................31
TRANSMISSION:.....................................................................................................................................................................31
HIGH RISK GROUPS:...................................................................................................................................................................32
BEST PREVENTIVE MEASURES...................................................................................................................................................32
PRECAUTIONS.............................................................................................................................................................................32
CHAPTER 14 – LOWER RESPIRATORY INFECTIONS....................................................................................................32
CHAPTER 15 - TUBERCULOSIS.............................................................................................................................................32
SIGNS AND SYMPTOMS...............................................................................................................................................................32
CAUSES.......................................................................................................................................................................................33
RISK FACTORS............................................................................................................................................................................33
Prevention..................................................................................................................................................................................34
See file WHO Top 10 Killers, and World Bank Classifications
“We are told that in time of trouble ‘there will be sick ones, plenty of them, that will need help’ so
because of the need, but also "for their own sake, they should, while they have opportunity, become
intelligent in regard to disease, its causes, prevention and cure, and those who will do this will find a field
of labor anywhere."
~Pamphlets 144 The Place of Herbs in Rational Therapy 29
www.lightingtheworld.org 2
Atherosclerosis
Facts Disease and Treatment
Chapter 1 -- Cardiovascular Disease

 CVD made up 16.7 million, or 29.2% of total global deaths according to World Health Report 2003.
 Around 80% of CVD deaths took place in low and middle-income countries.
 By 2010, CVD will be the leading cause of death in developing countries.
 At least 20 million people survive heart attacks and strokes every year; many require continuing costly clinical care.
 Heart disease has no geographic, gender or socio-economic boundaries.
(Find Information for Your Country – see www.who.int)
* The following data is from the American Heart Association 2007 update… In every year since 1900 except 1918,
CVD accounted for more deaths than any other single cause or group of causes of death in the United States.
* Nearly 2400 Americans die of CVD each day, an average of 1 death every 36 seconds. CVD claims more lives each
year than cancer, chronic lower respiratory diseases, accidents, and diabetes mellitus combined.
If an airplane crashes hundreds of people die and the news is filled with this top story for days. Each day in the U.S.
approximately 2400 deaths occur from cardiovascular disease alone. This would be like 6 Boeing 747’s crashing per
day! Yet these deaths generally do not make the news broadcasts unless a famous person dies from a heart attack. Much
effort is put forth to determine the cause of the airline crash—shouldn’t we be as concerned with the cause of
cardiovascular disease?
Heart disease usually develops silently—it is known as the silent killer. Before any damage to the heart occurs a process
called atherosclerosis takes place over a period of many years. This refers to a narrowing of the arteries due to a buildup
of fatty material inside the blood vessel walls. As fat and cholesterol accumulate on the walls, the body reacts by
covering the fatty deposits with a tough, fibrous cap (mostly calcium) to prevent a blood clot from forming (if any fatty
material is allowed to come into contact with blood, it can stimulate the blood to clot. The fibrous cap protects against
this unwanted clotting. This capped fatty deposit is known as plaque.
“Athero” refers to the “mushy” or “gruel-like” fatty material and “sclerosis” describes the hard fibrous material of the
cap.
This problem can begin as a “fatty streak” in the arteries as early as the teenage years or even younger. With each
decade of life the plaque becomes more prominent. The changes continue until eventually the arteries can become totally
blocked.
Symptoms:
There may be no symptoms until the progression is very severe and perhaps no symptoms will ever occur.
If symptoms do arise they may be vague (“atypical”) or they may be classic “angina pectoris,” which is the first symptom
in the progression toward a heart attack. Angina pectoris refers to chest pain on exertion or severe emotional stress that
is usually described as heaviness, pressure, or tightness centered in the middle or left side of the chest. The pain can
travel up to the neck or jaw or down either arm. Occasionally there is also back or stomach area pain. A large meal or
cold weather may also precipitate this pain.
These symptoms are caused by an insufficient blood supply to the heart muscle, referred to as “coronary insufficiency.”
Even under situations of significant exertion a heart artery must have at least 50 to 60 percent of its diameter blocked
Disease
Dangers
Keys and
to Preventing,
associated with Treatment
Treating,
atherosclerosis
and Reversing Heart Disease
before the heart muscle suffers from lack of blood supply, which is the cause of the pain. Many people with narrowing
even in the 70 percent range or greater have no recognizable symptoms.
Location of atherosclerosis: Common sites include the coronary arteries, cerebral arteries, carotid arteries, aorta, renal
arteries, and femoral arteries.
Heart Attacks: Plaques may ulcerate, causing a break in the protective cap. When this happens, a combination of
fibrous and fatty material is released into the blood stream. Both the liberated fatty material and the ulcerated plaque
(sometimes called a lesion) can activate platelets, the body’s clotting cells. A resulting blood clot or the fatty material
itself can lodge in an artery already narrowed by plaque buildup. If this results in complete obstruction of a coronary
artery, the blood flow to the heart muscle itself is stopped and heart muscle tissue will die. This is known as a
myocardial infarction (MI), or heart attack.
Congestive Heart Failure: Many people die from their first heart attack, but even if they survive, more than 2/3 do not
make a complete recovery. They are left with some form of disability and a permanently decreased quality of life.
Following a heart attack, the heart is weaker because of lost muscle tissue. When the heart is so damaged that it cannot
sufficiently keep the body systems functioning it is referred to as “congestive heart failure.” In this situation, an affected
individual may get short of breath easily, be generally fatigued, experience feet or ankle swelling, or have fluid collect in
their lungs.
Strokes: Strokes may also result from atherosclerosis. They are caused by rupture or obstruction (as by a clot) of a
blood vessel of the brain Strokes may cause part of the body to be paralyzed, blindness, loss of speech or hearing, and
severe personality or memory problems (depending on which part of the brain is damaged).
Aneurysms: The body’s largest artery, the aorta, is commonly affected by atherosclerosis, resulting in aneurysms
caused by a weakened lining. If the aorta bursts death is the almost sure result. Massive internal bleeding occurs within
a few seconds or minutes.
Kidney Damage: If the renal arteries become affected a person can develop high blood pressure or lose the function of
the kidney entirely.
Leg Pain: Leg pain when walking (“intermittent claudication”), limping, impotence and gangrene can result from
atherosclerosis in the femoral arteries in the thigh and posterior tibial arteries in the lower leg and ankle.
Gangrene: If the peripheral arteries supplying the legs and arms become narrowed, gangrene can result in blood
poisoning and death if amputation is not carried out promptly.
1. Diet
Keep cholesterol levels low.
The higher the cholesterol level the higher the death rate. A man with a serum cholesterol over 240 mg/dl has more
than 3 times the risk of dying from a heart attack than a man with less than 200 mg/dl. The increase in risk is most
pronounced when cholesterol levels climb over the 240 mg/dl mark.
Study: Finland—29,000 men and women over a 20-year period (1972 to 1992). When these individuals lowered the
cholesterol in their diets, lowered their blood pressure, and stopped their tobacco use, they reduced their heart attack
risk by more than half.
Statistics: Japan is at the bottom of the scale for heart disease even though their smoking rate is much higher than the
U.S. 59 percent of Japanese men and 14 percent of Japanese women smoke while in the U.S. only 28 percent of men
and 23 percent of women smoke. Why is the Japanese rate of heart disease lower than the U.S. rate? It appears to be
due to their significantly lower levels of cholesterol.
Atherosclerosis begins early in life in Western nations. Even teenagers have been found to have deposits of
atherosclerotic fatty streaks on the inner walls of their arteries. The higher the blood cholesterol levels are the worse
the problem is. Five percent of all heart attacks occur in people under the age of 40, and 45 percent of all heart
attacks occur in people under the age of 65. The ideal goal for total cholesterol is 100 plus your age.
Multiple Risk Factor Intervention Trial (MRFIT): Among 300,000 men studied, the risk of death from heart disease
began to increase when total cholesterol exceeded 150 mg/dl.
Cholesterol’s Subtypes: HDL and LDL
Cholesterol always travels in different carriers or vehicles in the arteries and veins. Each type of vehicle has a
different weight or density. The heaviest carriers of cholesterol are called high density lipoprotein (HDL). Some
lighter weight carriers are named low density lipoprotein (LDL), while a still lighter vehicle is called very low density
lipoprotein (VLDL).
HDL actually protects us from heart disease—it removes cholesterol from the arteries then carries that cholesterol to
the liver, where the body disposes of the fatty material through the bile.
Study: In men with HDLs greater than 75 mg/dl there was not a single heart attack, but when the HDL was less than
25 mg/dl, the risk of heart attack was very high. Women with an HDL cholesterol greater than 75 mg/dl also had low
risk of heart disease. Those with HDLs less than 35 mg/dl had a dramatic rise in their coronary heart disease risk.
LDL is the so-called “bad cholesterol” that is linked to an increased risk of heart disease. It is probably oxidized
cholesterol within LDL that is the culprit. The level of LDL in the blood is an important determinant of the rate at
which cholesterol is deposited in the artery walls.
Ratios of Total to HDL Cholesterol are better indicator of heart disease risk than looking at either value alone.
Vegetarians usually have an average total cholesterol to HDL ratio that is low.
The following guidelines help achieve this goal:
1. Avoid animal products.
Only animal products contain cholesterol; plant foods do not. Animal products also contain saturated fats; most
plant foods do not. Both cholesterol and saturated fats contribute to atherosclerosis, hypertension, and heart
disease. Serum cholesterol is extremely dependent on the type of protein consumed. Animal protein alone (even
skim milk protein) will increase blood cholesterol levels while plant proteins will decrease cholesterol.
Sometimes lowering cholesterol is difficult or impossible until all animal protein is excluded from the diet.
2. Avoid hydrogenated oils like margarine (in subjects who replaced margarine on their bread by canola or olive oil,
there was a distinct rise in HDL and slight decrease in LDL).
3. Eat a high fiber diet consisting of whole grains, fresh fruits and vegetables.
75% of the cholesterol made in the liver is used to make bile acids. These bile acids go to the small intestines to
emulsify (break down) fats.
Low Fiber Diet: The bile acids are then reabsorbed into blood stream and go back to the liver where they are
reused. There is no need for the liver to use cholesterol to make more bile acids. Therefore, the cholesterol in our
liver and bloodstream continues to increase.
High Fiber Diet: Fiber from the food we eat then combines with these bile acids and they are carried out of our
bodies during with the feces. More cholesterol is transformed into bile acids to replace the bile acids that are
excreted, therefore lowering the total body pool of cholesterol.
Study: Found that adding 15 grams of fiber per day to the diet lowered serum cholesterol by 15 percent. Those
that consume a high fiber diet have a 65 percent less risk of heart disease. Soluble fiber as found in oats is best for
lowering cholesterol.
Regular use of garlic helps lower LDL cholesterol and triglycerides.
4. Add Omega-3 fats to your diet.
Omega-3’s help to decrease stickiness of platelets, tend to decrease blood pressure, decrease serum triglycerides,
decrease damage from heart attacks, decrease likelihood of blood vessels blocking up again after angioplasty or
bypass surgery.
5. Avoid oxidized cholesterol. Stored foods that contain cholesterol can combine with oxygen in the air and be
“oxidized.” Oxidized cholesterol, even in small amounts, has a lethal damaging effect on arterial walls. May be
found in dried egg and milk (found in packaged cake mixes, etc.), parmesan cheese, ice cream, custards, and other
products containing eggs, milk, and sugar especially.
6. Keep triglycerides low.
High triglycerides (fat in the bloodstream) are a risk factor for heart disease. The following guidelines help lower
triglycerides, boost HDL cholesterol and lower the risk of heart disease: lose weight (down to ideal weight),
exercise, eat less fat, decrease stress, stop smoking, abstain from alcohol, and avoid sugar.
Tips to maintain a low fat diet:
Avoid fried foods; sauté in water instead of oil. You may in moderation safely use Extra Virgin Olive Oil. Olive
oil is monounsaturated and contains the beneficial Oleic Acid. It has the following properties:
►Does not contribute to atherosclerosis
►Stabilizes blood sugar curve—polyphenolics in olives can lower high blood sugar
►Increases production of prostacyclin—protects against the formation of undesirable blood clots and
helps lower high blood pressure
►Does not contribute to tumor growth
►High in antioxidants—Vit E, tyrosol & 3-hydrox-tyrosol protects cell membranes against damage
from free radicals
►Blocks absorption of cholesterol and promotes excretion of cholesterol through the bowels.
►Not associated with gallstones
►Protects the stomach and intestinal lining
Avoid lots of refined sugar - it increases insulin production which tends to increase fats and cholesterol in the
bloodstream, thereby thickening the blood. This may contribute to diabetes as well as cardiovascular disease and
hypertension.
Higher amounts of iron stored in the body increase the risk of heart disease. Iron is a stimulant of oxidation and
may increase the conversion of normal cholesterol into oxidized cholesterol. Iron also promotes higher
hemoglobin levels which means more oxygen in the blood. This may provide fuel for the oxidation that iron
stimulates. Higher hemoglobin levels also make the blood thicker and more likely to clot and initiate a heart
attack. Too much meat or iron supplements can contribute to this problem.
Antioxidants help prevent oxidation of cholesterol. These include Vitamins E, C, and beta-carotene as well as
many phytochemicals. Vitamin E has been found to reduce one’s risk of heart disease. 40,000 men were
categorized as to the amount of daily Vit. E intake. Those who consumed 60 IU per day decreased their risk of
heart disease by 34 to 50 percent. Good sources of Vitamin E are wheat germ, vegetable oils, legumes, nuts
(particularly almonds), whole grains, and green leafy vegetables. A Harvard Univ. study found that the
consumption of beta-carotene foods reduced cardiac deaths. Over a period of nearly 5 years, some 1300
individuals were studied. Results showed that an increased consumption of fruits and vegetables high in beta-
carotene decreased subsequent cardiovascular disease deaths. However, taking supplements of beta-carotene did
not lower the risk of heart disease.
7. Keep homocysteine levels in the bloodstream low.
Homocysteine is one of the amino acids that the body uses to construct proteins. Researchers have now found that
individuals with high levels of homocysteine in their bloodstreams are twice as likely to have clogged arteries.
For every 10% rise in blood homocysteine levels, heart disease risk goes up roughly 10% as well.
A healthy lifestyle can beneficially decrease blood homocysteine levels.

 Coffee drinkers and smokers have high blood levels of homocysteine.
 Folate and Vitamins B6 and B12 in the diet get rid of homocysteine by converting it to methionine. Obtaining
at least 400 mcg/day of folate in fruits and vegetables may reduce the risk of heart attack and stroke by up to
40%. Good vegetarian sources of B6 are bell peppers, sweet potatoes, English walnuts, Brussels sprouts,
bananas, garbanzo beans, sunflower seeds, sesame seeds, and rice bran. Sources of folate are parsnips,
pineapple, oranges, peanuts, green leafy vegetables, legumes, and okra.
 Excessive amounts of methionine can be converted by the body to homocysteine. Foods containing high
levels of methionine include eggs, cheese, beef, fowl, and fish.
2. Exercise Regularly
Exercise has been shown to raise HDL levels (HDL extracts the bad cholesterol from the arteries and helps protect the
arteries from damage). The exercise should be active or aerobic to increase the heart rate and deep breathing. The
more aerobic exercise obtained the greater the rise in HDL. Exercise strengthens the heart muscle, helps control
stress, clears fats from the blood, and lowers blood pressure by increasing circulation.
3. Lower Stress Levels
Stress is a risk factor for heart attacks.
Study: 129 heart attack survivors were questioned about everything that happened to them in the 26 hours before the
attack. Serious stress was experienced by 51 percent. Individuals with pre-existing heart disease more than double
their risk of myocardial infarction when they get angry. This increased risk continues for two hours after the anger
episode. Stress can cause heart arteries to go into spasm. As a result, when the body’s clotting cells, the platelets, try
to pass through that artery they are restrained and clot more easily.
4. Do Not Smoke
Atherosclerosis is greatly increased in smokers. Studies show that those who are between the ages of 45 and 54 and
smoke more than one pack per day increase their risk of a heart attack by over 4 times. Older smokers increase their
risk between 70 and 200 percent depending on their age. Nicotine in cigarettes increases the risk of sudden death by
predisposing to fatal heart rhythm problems. Smoking causes platelets to become stickier and clump together in an
Disease
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Facts
Major bloodof and
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pressure? hypertension:
unnatural way; in the coronary arteries or blood vessels going to the brain, this could stop the flow of blood affecting
control of limbs, speech, and even resulting in sudden death. Smoking greatly increases your risk of a stroke.
5. Avoid Alcohol
Alcohol is clearly linked cardiovascular problems:
 It may produce High blood pressure.

 Alcohol increases the risk of both common types of strokes: Hemorrhagic stroke caused by bleeding in and
around the brain, and the thrombotic stroke caused by blood clots.
 Cardiomyopathy (heart muscle disease): Heart muscles do not work as hard as they should because of
alcohol consumption. As a result, fluid builds up in the lungs and then in other parts of the body.
 Cardiac arrhythmias may be minor (fluttering sensations in the chest) or major (sudden death).
 May cause significant triglyceride elevation.
Chapter 2 -- Hypertension
 Worldwide 1 billion people have chronic high blood pressure or hypertension.
 Released in May 2007 in the U.S. at a briefing of healthcare professional and patient advocacy organizations in
Washington, D.C., the report authors predict that in the U.S. and other developed nations, the number of adults with
high blood pressure will increase from 333 million to 413 million by 2025.
 The report warns that in developing countries, the number of people with hypertension could rise by 80% to 1.15
billion, meaning that almost three- quarters of people with high blood pressure will be in developing countries by
2025.
About 100 million Americans have high blood pressure (140 over 90 mm of mercury or greater).
The force the blood exerts against the walls of the arteries. Pressure is measured by the distance in millimeters that it
will raise a column of mercury.
Systolic Pressure = Pressure built up when the heart muscle pumps blood out of the aorta
Diastolic Pressure = Pressure at its lowest—between beats
What is hypertension or high blood pressure? Sustained increase in the pressure in the blood vessels over a long period
of time.
What is the average blood pressure? 120/80 (lower is better)

What are the symptoms of high blood pressure? There are usually no symptoms until it gets dangerously high.
What are the signs of a dangerously high blood pressure?

 frequent headaches
 pounding of heart & shortness of breath with mild exercise
 weakness & dizziness
 occasional pain in left shoulder & chest
1. Too much salt in the diet

2. Arteriosclerosis—Systolic hypertension appears to be due to a loss of elastic tissue and to arteriosclerotic changes
in the large blood vessels.
How to control hypertension Disease and Treatment
3. Emotional Stress
4. Increased blood viscosity (or thickness)
5. Smoking
6. Obesity—in one study 70% of high blood pressure in men and 61% in women was attributed to obesity.
7. Lack of Exercise
8. Heredity
Mechanisms:
Blood cannot flow as it should through the arteries because of plaque build-up in key areas—there may not be enough
blood pressure in the brain—the brain speeds up the heart to pump more blood and shuts down arterioles in 3 key places:
viscera, skin, and kidneys.
Blood is so thick it can’t move through the arterioles and capillaries—it is sticky or thick with fat. Flesh meats and sugar
can make this problem much worse.
If the kidneys have reduced blood pressure they release a substance called renin (a vasoconstrictor)—this increases blood
pressure for the kidneys.
Salt increases the effect of chemicals secreted by nerves to constrict the arterioles. There is also an inability of the
kidneys to eliminate an increased salt load. To excrete excess salt the body makes adjustments that boost the blood
pressure which enables the kidneys to eliminate salt. In a recent study it was found that an increase in sodium equals an
increase in risk of heart attacks, even without hypertension. Limit for sodium should be 2400 mg. per day for a person
with normal blood pressure. 1 tsp. of salt equals 2300 mg. sodium
Hypertension affects your arteries: Once you get high blood pressure, the pressure forces cholesterol into the walls of
the arteries increasing the damage which raises your Blood Pressure even more.
What can happen if hypertension goes untreated?

It may get higher and higher. Eventually it can cause strokes, blindness, heart attacks, kidney damage kidney failure, and
even death.
What about blood pressure medications?
Blood pressure medications do not cure hypertension—they simply help control it by opening up the arterioles. They
have side effects as do all drugs and may cause problems in other systems of the body. It is best to lower your blood
pressure without medications if possible. If blood pressure is only mildly elevated, risk from the drug is greater than the
risk from hypertension. In one study which questioned the closest relatives of patients on drug medications, it was
reported that 33% had memory loss, 45% irritability, and 46% depression. People taking anti-hypertensive drugs have
higher rates of heart disease than people who have identical blood pressures without drugs.
1. Avoid animal products. Both cholesterol and saturated fats contribute to atherosclerosis, heart disease, cancer and
hypertension.
2. Eat a low fat diet. A plant based diet prepared in a simple way, avoiding refinement and frying is the best.
3. Do not eat much sugar. Sugar increases insulin production which tends to increase fats and cholesterol in the
bloodstream, thereby thickening the blood. Sugar contributes to diabetes as well as cardiovascular disease and
hypertension.
4. Eat a high fiber diet consisting of whole grains (oatmeal is best), fresh fruits and vegetables.
5. Eat 1 or 2 cloves of fresh raw garlic with every meal (or take garlic capsules). Garlic helps dilate blood vessels and
pulls cholesterol from the arteries.
Disease
What is Diabetesand
Facts Treatment
Mellitus?
6. Eat more beans. Beans are high in the amino acid arginine which helps dilate the blood vessels to the kidneys,
viscera, & skin.
7. Eat very little salt (no more than 500 mg. of sodium per day). Do not add salt to food while cooking or eating. Read
labels to determine the sodium content of the canned and packaged foods that you buy. Minimum level for our body
to function is 250mg./day and yet the average American consumes 4,000 mg/day.
8. Calcium can help lower blood pressure.
9. Lose weight if you are overweight. Excess weight tends to raise blood pressure; overeating aggravates hypertension.
Usually losing just 5 lbs. Will bring BP down substantially but should stay on a weight loss program to reduce to
ideal weight to maintain good BP.
10. Get plenty of exercise (walking is excellent). Exercise strengthens the heart muscle, helps control stress, clears fats
from the blood, and lowers blood pressure by increasing circulation.
11. Eat foods containing potassium. Potassium has an anti-hypertensive effect. Potassium can be found in whole grains,
fruits, and vegetables. Bananas are a good source.
12. Dress so as to not get chilled. Chilling constricts the blood vessels & raises blood pressure (especially important are
the feet during damp, cool weather).
13. Sunshine helps to lower blood pressure. It takes 24 hours to have an effect.
14. Avoid caffeine, cigarettes, and alcohol, all of which damage your arteries and increase blood pressure. 1-2 oz./day
of alcohol can raise BP.
15. Hydrotherapy treatments can help lower blood pressure temporarily. A hot foot bath, neutral tub bath or moist heat
to the kidneys may be beneficial.
16. Studies show that people who attend church regularly have lower blood pressures.
Chapter 3 -- Diabetes Mellitus

 Diabetes of one of the fastest growing diseases in both the developed and developing world.
What happens to sugar after it has been broken down into glucose in the digestive system?
Glucose is absorbed through the wall of the small intestine. It goes into the bloodstream. A high glucose level in the
bloodstream triggers the pancreas to secrete insulin. Insulin takes the glucose into the cells. Insulin is like a key that fits
into little locks (called receptors) in the cell wall. It takes in glucose, amino acids, fatty acids, and potassium. When the
blood sugar gets low enough the pancreas stops secreting insulin. A certain amount of glucose must stay in the
bloodstream to constantly supply the brain. If the brain doesn’t get enough glucose, it causes nervousness, anxiety,
irritability, depression, forgetfulness, confusion, indecisiveness, poor concentration, nightmares, and suicidal tendencies.
Diabetes Mellitus is a condition is which the body does not produce enough insulin or cannot utilize insulin to take
glucose into the cells.
2 Types of Diabetes Mellitus:
1. Insulin Dependent Diabetes Mellitus: 10% of all Diabetes is IDDM. It usually occurs in childhood but can occur
later. The pancreas does not produce insulin. It is thought to be caused by viruses such as mumps, German measles,
flu, and infectious mononucleosis that stay in the body and damage the pancreas. These is a link between milk
consumption and IDDM.
2. Non-Insulin Dependent Diabetes Mellitus: 90% of all Diabetes is NIDDM. It usually occurs in people over 40 yrs.
old who are overweight. About 80% of overweight adults develop diabetes. More women than men are diabetic.
The amount of insulin produced varies and is often higher than normal. NIDDM is usually caused by a decrease in
the number of insulin receptors on the cells.
What are some of the purposes of insulin in the body?

 It is responsible for taking glucose, fatty acids, and amino acids into the cells.
 It also converts excess calories from carbohydrates and protein into fat.
Factors believed to contribute to a decrease in the number of insulin receptors:
When a person overeats or eats high sugar or fat meals the body releases an excess of insulin to compensate—usually
more insulin than is needed. This begins a vicious cycle. The blood sugar then may fall too low and the person
experiences hypoglycemia—he feels weak and wants to eat again to get energy. Often the person will eat a high sugar
snack for energy and the cycle goes on. Over time this bombardment of excess insulin on the insulin receptors makes
them less sensitive to insulin and they may decrease in number.
As a person gains weight their fat cells get more and more full, perhaps to capacity. These overloaded fat cells may
become less sensitive to insulin and the receptors may also decrease.
As the insulin receptors become less sensitive to insulin, the cells signal the pancreas to make more insulin to take the
nutrients in because they aren’t getting the nourishment they need. Again, hyperexcretion of insulin can lead to a greater
decrease in sensitivity to insulin and a decreased number of receptors.
In the pancreas, the Islets of Langerhans which produce insulin may become damaged from overuse so that the pancreas
cannot meet an excessive demand for insulin.
Note: Cells of the brain, intestine, renal tubules, and red blood cells are able to absorb glucose without insulin—they use
a different transport mechanism.
Signs and Symptoms of Diabetes:
1. Polydypsia (increased thirst) and Polyuria (increased urination) – Large amounts of glucose are lost in the urine.
Excessive amounts of glucose in the kidneys also cause large amounts of water to be lost. This leads to excessive
urination, thirst and even dehydration.
2. Polyphagia (increased hunger) – Because of the inability of the cells to be nourished by glucose the diabetic may
become very hungry and eat excessively. Nevertheless, he may lose weight and become weakened by excessive
consumption of protein and fat stores.
3. Headaches
4. Weakness – The diabetic feels weak because his cells cannot be nourished.
5. Frequent Infections
6. Peripheral Vascular Disease (arteries and veins in extremities become rigid)
7. Irritability
8. Itching
9. Poor Wound Healing
10. Blurred Vision
What happens if Diabetes goes uncontrolled?

 Damage to the arteries
 Aneurysms in blood vessels (a weakened area in the wall of a blood vessel, enlarged by the pressure of blood,
which may rupture)
 Kidney damage
 Retinopathy and potential blindness
 Neuropathy (minor pressure on the nerves causes a sharp, stabbing pain and extreme tenderness)
Disease and Dependent
Controlling Non-insulin Treatment
Diabetes Mellitus
Note: High blood sugar increases the production of aldolase. By products of aldolase form lesions in
the nerves, blood vessels and retina.
 Eat a diet high in complex carbohydrates. This means a variety of whole grains, fruits, vegetables, beans, nuts
and seeds. Complex carbohydrates are broken down into sugars and released into the system slowly giving
sustained energy all day long without the need for excessive insulin production.
o Avoid: Refined products such as white bread, white pasta, white rice, any white flour items, and refined
sugars such as white sugar, honey, etc.
 Eat a high fiber diet. Fiber reduces insulin requirements and increases insulin sensitivity. Soluble fiber steadies
the blood sugar curve by preventing a rapid rise in blood sugar.
 Eat a low fat diet. Insulin is needed to take fatty acids into the cells; therefore fat increases the need for insulin.
Diets low in fat and high in fiber improve insulin binding. Low fat & high fiber keeps blood sugar low, even
when fruit is eaten.
o Avoid: refined fats such as butter, margarine, mayonnaise, fried foods, salad oils, cooking fats and
peanut butter.
o High fat, high protein not good (formerly recommended for diabetics). High fat and high protein
intakes promote kidney disease, eye problems, obesity, osteoporosis, cancer, high cholesterol and high
triglycerides, liver disease, atherosclerosis and heart disease, heart attacks and strokes.
 Complete vegetarian diet the best for all diabetics. Animal products are high in saturated fat and contain no
fiber. Saturated fats cause the body to produce more cholesterol. Dairy products are high in milk sugar. Study
of SDA men in California: those that ate meat 6X or more per week were at 3.8X greater risk of dying from
diabetes than those that ate meat less than 1X/week.
o Two meals a day is best (for Type II Diabetics): The ideal pattern for a non-insulin-using diabetic, is to
eat a satisfying breakfast and lunch but no supper or snacks. This increases insulin binding to the cells.
More meals increases production of insulin which results in more insulin resistance. If a third meal is
eaten it should be very small and consist of only whole grains and fruit.
o Eat at exactly the same time every day: This helps the pancreas recover a regular pattern. There should
be at least 5 hours between meals. Eat slowly and chew your food well.
o Never eat between meals: Snacking keeps blood sugars elevated and promotes excessive insulin
secretion.
o Do not overeat: Overeating is a major cause of insulin resistance. Too much food results in an over-
production of insulin which leads to insulin resistance.
o Diabetics manage best on a very spare diet: 1200-1500 calories per day is sufficient if their work is
sedentary.
 Lose weight if you are over-weight: In almost all cases of Type II diabetes, control of the disease is completely
determined by control of appetite, weight and exercise. It is important to achieve your ideal weight—about 5%
lower than the average American weight is actually best for controlling diabetes.
 Get regular exercise, especially just following a meal: Muscle cells become more insulin receptive when they
are exercised so less insulin is needed. Walking or such labors as gardening are generally the best exercise. An
added benefit is that exercise helps control appetite and reduces weight.
SPECIFIC FOODS TO EAT OR AVOID

 Whole Grains: Cracked or whole kernel grains such as rice, millet, wheat, rye, barley and corn make excellent
main dishes. Starchy pastas such as spaghetti and macaroni may also be eaten as long as the whole grain pasta is
used. Eat bread made only from whole grains.
 Vegetables: May be eaten in liberal quantities. Starchy vegetables such as Irish potatoes, corn, split peas and
dried beans, may be used as main dishes instead of meat, milk, eggs, and cheese.
 Dairy Substitutes: Soymilk without sweeteners added and cheeses and creams made from nuts, flours, or
vegetables may be used in limited quantities to replace dairy products.
Characteristics of cancer cells:
 Nuts and Seeds: Use all kinds as well as their butters sparingly. Use nuts raw or lightly roasted.
 Sweet fruits and vegetables: Dried fruits are concentrated so it is easy to overeat them—use them very
sparingly. Bananas, mangoes, watermelon and sweet potatoes should be avoided by most patients for at least
one month, because they are too sweet. Grapes should be eaten sparingly.
 Fruit Juice: May on occasion be used as part of the fluid in some recipes but should not be taken regularly at
meals in large quantities as they interfere with digestion, dump quickly into the bloodstream and displace other,
more important foods. Two or three ounces could be sipped slowly at an occasional meal. Never drink any
beverage but water or unsweetened herb tea between meals.
 Raw Foods: Decrease plasma glucose levels in both mild and severe diabetics (as compared to a cooked meal of
the same caloric value).
 Herbal tea beverages and roasted grain coffees: Are a good substitute for tea, coffee, and colas containing
caffeine and sugar. Avoid caffeine which raises blood sugar levels.
 Jerusalem Artichokes: Contain inulin, a complex carbohydrate which helps the body absorb and utilize
carbohydrates, even when diabetes is present.
 Fenugreek Seeds: When fenugreek seed powder is incorporated into the diet, fasting blood sugar may be
significantly reduced. Total serum cholesterol is also reduced. Studies show it helpful in management of Type I
diabetes.
 Onions: Have a component which lowers blood sugar levels in diabetics (but not in normal individuals).
 Raw Garlic: May help reduce blood sugar levels.
 Stevia: An herbal sweetener which has no caloric value and may be safely used by diabetics.
 Ripe olives, avocados, and coconut: Ripe olives and avocados are nutritious sources of quality oils for the diet.
Unsweetened coconut may be used safely by vegan vegetarians.
 Green beans: Appear to help lower blood sugar levels.
OTHER FACTORS
 Do not drink fluids with your meals: Recent studies have shown that the consumption of a single glass of water
with a meal significantly increases blood glucose levels compared to the same meal without water. (This effect
also occurs in healthy subjects.)
 Diabetics should avoid stress. Stress and pain cause your body to break down stores of glucose and put it into
your bloodstream. Stress hormones can damage the cells that produce insulin.
 Alcohol: The liver gives priority to processing the alcohol. If the blood sugar is low it will convert glycogen to
glucose only after taking care of the alcohol; can result in serious hypoglycemia; there can be a delayed reaction
& hypoglycemia can occur as long as 36 hours later.
 Tobacco: Nicotine is a potent stimulator of insulin production and should be strictly avoided.
Chapter 4 -- Cancer
 Worldwide Cancer rates are skyrocketing
*Cancer is the #2 cause of death in the U.S. and is expected to soon be the leading cause of death. It is estimated that one
out of every three Americans living today will develop cancer.
 They are larger in size and divide more quickly than normal cells.
 Their growth is rapid and uncontrollable.
 They are dedifferentiated; lack normal complexity of structure.
 Unlike normal cells, they serve no useful purpose.
Disease
Common and
Step 321 -– Progression
Initiation
Promotion
Symptoms Treatment
of Cancer:
 In tumor cells there is decreased “adhesiveness;” clumps of cells break off easily and enter the lymphatics or
blood stream.
 They have the ability to establish a secondary site of growth by traveling through the bloodstream or lymphatic
system, by accidental transplantation during surgery, or by spreading locally; this is called metastasis.
 Cancer cells produce angiogenesis, causing the development of blood vessels to feed the tumor.
Development of Cancer Cells:
Carcinogen: any substance that causes cancer.
Mutagen: any substance that causes damage to the DNA. When the DNA is damaged it makes it easier of the cancer
virus to invade it.
Gene: A portion of DNA that holds the instructions for making proteins. We have about 100,000 different genes. When
a cell divides, it passes along an exact copy of its DNA to its daughter cells.
Oncogenes: Genes that promote cancer. Oncogenes send a new message to the cells to make an abnormal protein or
even a normal protein at the wrong time. These oncoproteins can cause cell division to be abnormal.
Permanent and irreversible damage to the DNA. Initiation happens very quickly but most initiated cells remain dormant
until acted on by promoters.
Cell and nucleus membranes are damaged, allowing carcinogens or a cancer virus to enter a cell.
--Free radicals cause damage.
--Oxidized cholesterol damages the cell membrane; present in cheese, milk-egg custards
and puddings, pancake mixes, and powdered milk.
Faulty DNA repair because of caffeine consumption.
Carcinogens invade the DNA and mutate it.
--Common carcinogens: benzopyrene (tobacco, charcoal-broiled meats), tobacco,
alcohol nitrates & nitrites (in the stomach they form nitrosamines which are carcinogenic), saccharin, black pepper,
mustard, oxidized cholesterol.
Promoting agents (promoters) are not usually carcinogenic in themselves, but cause initiated cells (cells whose DNA is
damaged by a carcinogen) to divide. Cancer is characterized by uncontrolled growth; abnormal cells are likely to
undergo further mutations.
--Promoters include: alcohol (a promoter and carcinogen), high fat diet, obesity.
--Promotion is reversible.
The developing tumor acquires traits that allow it to grow in size and invade tissues. This includes angiogenesis in which
new blood vessels are formed to feed the growing cancer.
Types of Cancer: There are more than 100 different distinct forms of cancer. Some types advance very rapidly and the
victim may die within weeks or months. Other forms grow more slowly. Cancers are classified according to the type of
tissue they arise from. For example, malignant tumors involving epithelial tissues such as the lining of the intestinal tract
and lungs or the skin are known as carcinomas; these are more likely to spread via the lymph system. Those arising from
connective tissues of the muscles, cartilage, or bone are called sarcomas; these usually spread through the blood stream
and metastasis to the lungs or brain is common.
 Weight loss
Causes of
Dietary Factors
Cancer:
That May Promote Cancer: Disease and Treatment
 Loss of appetite
 Unexplained bleeding
 Change in a wart or mole
 Difficulty swallowing
 A persistent cough, particularly with the production of blood
 A lump developing in some part of the body
 A change in bowel habits
Cancer Virus:
These viruses can cause development of cancer in animals (including fish and frogs) and may be transmitted to humans
through flesh food, milk, and eggs. They may lie dormant for years without producing disease. It is believed that many
cases of breast cancer, leukemia, and other cancers of the lymph organs (lymphomas) are caused by viruses. One of
these is the Epstein-Barr virus which causes mononucleosis.
Carcinogens (Environmental and Dietary):

Chemicals that can produce cancer. For example, lung cancer is caused by one or more of dozens of cancer-producing
chemicals present in tobacco smoke. Certain types of foods may contain carcinogens or create carcinogens in the
digestive system.
Radition: It is best to minimize exposure to radiation and x-rays.
Drugs: Are capable of interacting with cells to form cancers.

 Radioactive isotopes and immune suppressive agents
 Some hormones
 Estrogens increase the incidence of cancer of the womb
 Arsenic exposure is associated with skin cancer.
 Coal tar ointments are related to skin cancer
 Amphetamines, male hormones, and almost all anticancer chemotherapy drugs can in some individuals produce
cancer.
Diet: It is estimated that 50-60% of cancers are diet related.
Other Factors That Are Associated With Cancer:

 A compromised immune system
 Early maturation (linked to the consumption of animal protein)
 Obesity
 Hereditary tendencies
1. Fats: Studies show that the more fat in the diet, especially saturated fat, the more cancer there is. Evidence is clear
that the less fat consumed, the fewer tumors produced. Fat promotes the development of all types of cancer.
2. Protein: A high protein, high fat diet together promotes more cancer than either one separately.
3. Cheese: Cheese contains mutagens. The more cheese you eat the greater your risk of cancer, especially colon
cancer. Cheese is also a source of oxidized cholesterol which is a carcinogen and also damages the membranes of
the cell which makes it easier for the cancer virus to invade.
4. Milk: Cows are carriers of bovine leukemia virus, a type of cancer. In cows this virus can cause cancer of the bone
marrow, spleen lymph nodes, lungs, liver, heart, stomach, spinal cord, kidneys and eyes. In the U.S. approximately
60% of all cattle are infected with BLV. This virus can be transmitted through milk. Never drink raw milk. Even if
Disease
Some Ways
Cancer and
Prevention
in which the Treatment
Plan Body Fights Cancer:
the milk is pasteurized the virus may still be able to reproduce. Milk also contains other cancer viruses that can
survive pasteurization.
5. Meat: Colon cancer risk is proportional to the amount of meat eaten in a population.
Beef: Eating beef is associated with an increased risk of colon cancer.
Chicken: Chicken is a carrier of the cancer virus.
Fish: Fish is high in environmental pollutants which are carcinogenic. Cancer is very common in fish.
6. Smoked and processed meat and fish: Salt cured, salt pickled and smoked foods cause stomach and esophageal
cancer. Smoking and charcoal broiling of meat causes formation of carcinogens on the surface of the food.
Mutagens are also found in them.
7. Charcoal broiled foods: forms benzopyrene on the surface; causes stomach cancer and leukemia.
8. Grilled or fried meat or fish: These are found to contain at least 19 different carcinogens.
9. Fermented foods: Foods such as soy sauce and vinegar contain mutagens which may cause cancer.
10. Spices: Black pepper, mustard and horseradish contain carcinogens.
11. Moldy foods (especially peanuts and corn): Contain aflatoxins which are carcinogenic.
12. Caffeine: Interferes with DNA repair and decreases the ability of the immune system to fight cancer.
13. Theobromine: Substance found in cocoa and chocolate is also associated with cancer.
14. Sugar: Has also been associated with cancer.
15. Mushrooms: Some types may contain carcinogens.
16. Food additives: Substances such as sodium nitrite which are used to preserve & color cured or canned meats are
carcinogenic.
17. Artificial sweeteners: Saccharine and cyclamate have been related to bladder cancer.
18. Overeating: Increased central body fat increases the risk of breast cancer.
19. Alcohol: Drinking alcoholic beverages increases the risk of cancer of the liver, pancreas, and upper digestive tract,
and decreases the immune system’s ability to fight cancer.
20. Low fiber diet.
21. A lack of protective foods.
DNA Repair: The body normally repairs damaged DNA.

Note: Caffeine interferes with DNA repair  easier for a cancer virus or carcinogen to insert itself into the DNA.
Carcinogen Detoxification: The destruction or elimination of carcinogens before they have a chance to cause any real
damage. There are certain enzymes that detoxify carcinogens (found in: cruciferous vegetables such as Brussels sprouts,
cauliflower, cabbage, broccoli, and kale.)
Vitamin C prevents nitrites and nitrates from forming carcinogenic compounds called nitrosoamines.
Phytochemical Action:
 Act as anti-oxidants
 Inhibit the growth of cancer cells
 Inhibit angiogenesis
 Promote differentiation of cells
 Block uptake of estrogen by receptors
 Bind cancer causing toxins in the bowel
 Immunity: Natural Killer Cells and T lymphocytes destroy cancer cells.
1. High Fiber Diet: A high fiber diet helps prevent cancer, especially of the colon.
Decreases transit time; fiber can bind to toxic substances; some types of fiber can be broken down by bacteria in the
colon into substances which reduce the risk of tumor cells forming.
2. Eat lots of food containing Vitamins A, C, and E. These are antioxidants and help prevent cancer by protecting cell
membranes from damage; beta-carotene may help reverse dedifferentiation.
What are
Stages of Progression Disease
the signs and symptoms of Rheumatoid Arthritis? and Treatment
3. Eat a diet that is low fat, with no saturated fat from animals. Avoid fried foods and limit the amount of oil added to
foods. Excess fat decreases the functioning of the T lymphocytes.
4. Avoid eating foods cooked or processed in ways that cause cancer.
5. Avoid food additives, artificial sweeteners and other foods which may contain carcinogens.
6. Eat a pure vegetarian diet. Studies show that people who use animal products have many mutagens in their bodies
but people who are pure vegetarians may have no mutagens at all. A vegetarian diet also increases the efficiency of
the natural killer cells which fight cancer.
7. Eat foods that contain natural chemicals which prevent cancer.
8. Eat foods in their natural state, free from mold and decay.
9. Avoid alcohol: alcohol depresses the production of antibodies, natural killer cells, and killer t lymphocytes.
10. Avoid tobacco.
11. Avoid getting too much sunshine.
12. Keep your immune system healthy.
13. Keep your weight normal.
14. Regular exercise reduces cancer risk.
Chapter 5 -- Rheumatoid Arthritis

Rheumatoid Arthritis is an autoimmune disease: the body produces an antibody response against its own tissues, in this
case, the joints. This disease occurs 2-3 times more frequently in women than men, usually between the ages of 35 and
45, but may occur at any age.
 Morning stiffness
 Inflammation
 Painful swelling
 Possible fatigue, anemia, weight loss, fever, and numbness and tingling of hands and feet
 In later stages, erosion of joints and deformity
Which joints are most often affected?
The hands, elbows, knees, and ankles are the most common joints affected; it often begins in the smaller joints and then
moves to the larger joints.
Stage 1: Inflammation (of joint capsule; produces tenderness)

Small blood vessels around the joint are injured in a way that allows cells and fluids to leak out and invade the tissues.
The immune system reacts vigorously by producing inflammation and its side effects.
Immune cells collect and produce powerful chemicals that impair production of proteoglycans that protect the cartilage.
The proteoglycans become defective and the cartilage becomes less flexible.
Stage 2: Reaction of Abnormal Cell Growth (erosion then destruction of cartilage and bone)
Fluids that have invaded stimulate the production of abnormal immune system cells.
Other WBC’s phagocytize these complexes of abnormal immune cells.
As a result of abnormal chemical and immune mechanisms, the joint is then attacked.
Some of the chemicals released (more than 60 enzymes) can dissolve cartilage, connective tissue, DNA, and even bone.
Stage 3: Fibrous Ankylosis (Deformities, Crippling, Osteoporosis)

The tissues under attack attempt to replace themselves.
This can lead to fibrosis (replacement by tough fibrous tissue) which makes the joint stiff, possibly deformed, and
restricted in mobility and function.
What causes Rheumatoid
Treatment Arthritis?
Stage 4: Bony Ankylosis

The whole joint may become fixed in whatever position it arrives at.
There may be total destruction of the cartilage, the bones, tendons, ligaments which are replaced with fibrous or bony
substitution.
This process may take months or years to completion. Signs and symptoms may come and go. Patterns are varied and
rarely the same.
Science has not proven the cause or causes. However, a number of possible causes and contributing factors have been
suggested by research.
 Physical and mental stress, overwork, a sedentary lifestyle and acute infection have all been associated with the
onset of Rheumatoid Arthritis (perhaps because all could contribute to destruction of the thoroughfare channel
which nourishes the joint).
 A high protein diet of fish meal was found to cause Rheumatoid Arthritis with deformities in pigs. Many people
experience symptoms in reaction to meat and dairy products.
 In one study rabbits developed joint lesions after being given cow’s milk to drink.
 Grade A pasteurized milk may have a live germ count of 10,000 germs per 15 drops and a dead germ count of
200-400 thousand or more. These germs, dead and alive, use up the immune system’s capacity to fight. In
healthy people enzymes of the digestive system should destroy viruses and germs within the bowels but in
rheumatoid arthritics there is evidence that the bowel wall is not as tight as it should be; it permits larger,
damaging particles to pass into the blood.
 Therefore, the fewer the germs in the diet the better. Some research indicates that RA is an infection and the
infectious agent is found in milk.
 Some of the pain and inflammation of arthritis may be related to arachidonic acid, one of the fats occurring in
meat and fish of all kinds. It causes the production of aggressive erosive chemicals that attack joint cells and
tend to produce more severe inflammation. Excesses of vegetable oils can also contribute to arachidonic acid in
the tissues.
 A diet high in corn, sesame, safflower, or sunflower oils produces #2 prostaglandins, chemicals in the body
which cause spasms of blood vessels, clots, and inflammation.
 In one study a low fat diet eliminated the symptoms associated with Rheumatoid Arthritis. This would indicate
that a high fat diet may cause them.
 Sludged blood (thick and sticky) from meat, excess sugar, and alcohol cannot circulate through the joints freely.
 Environmental poisons and some drugs can compromise the capacity of the immune system.
 One study found that 86% of rheumatoid arthritics had an onset of symptoms in response to food allergies.
Some patients were allergic to as many as 10 different foods. Common allergy foods are cheese, milk, eggs,
sugar, gluten (found in wheat, rye, and oats), chocolate, tea, coffee, corn, pork and foods in the nightshade
family (tomatoes, potatoes, peppers, eggplant, and tobacco).
 There is some evidence that RA can be caused by a virus carried by dogs, cats, birds, and other sick animals.
 Many other viruses and bacteria have been suspected to cause Rheumatoid Arthritis.
 Zinc deficiency may contribute to this disease.
Counsels on Diet and Foods, p. 388. “Cancer, tumors, and all inflammatory diseases are largely caused by meat eating”
 Exclude all possible allergy foods from the diet.

 Eat a low fat diet. Fat compromises the immune system and its ability to fight arthritis. The diet should include
those foods which are high in Omega 3 fats (linolenic acid) which produce helpful prostaglandins. These include
flax seed, walnuts, greens, soy beans, and olives.
 Exclude all animal products from the diet. Meat and fish are high in protein and produce arachidonic acid which
attacks the joints. Milk (which may contain viruses which contribute or cause Rheumatoid Arthritis), is high in
protein and fat, compromises the immune system because of germ content, and is a common allergy food.
 Eat a low sugar diet; sugar compromises the immune system and thickens the blood.
 A salt free diet has been found to be helpful in controlling this disease.
 Eating a lot of vegetables, especially raw, have been found to be beneficial to Rheumatoid Arthritis patients.
 A diet high in antioxidants, especially selenium, Vitamin E complex, and Vitamin C would boost the immune
system. Vitamin E complex is found mainly in whole grains. These assist the body in destroying free radicals which
are often produced in the body and attack the joints.
 Zinc deficiencies may be a problem in Rheumatoid Arthritis. The diet should include as many as possible of the
following high zinc foods: whole grains, nuts, seeds, and legumes. Zinc is especially high in wheat germ, sesame
seeds, peanuts, cashews, sunflower seeds, pumpkin seeds, Brazil nuts, soy beans, almonds, walnuts, and some peas
and lentils. Supplements can reduce the utilization of copper which creates other problems.
 Many Rheumatoid Arthritis patients are anemic. Their diet should include iron rich foods such as beans and dark
leafy greens. Supplements can increase arthritic symptoms.
 Fasting can free the patient of symptoms. Then they can begin a simple diet adding 1 or 2 foods at a time to see
which foods produce symptoms.
 To improve digestion, meals should be regular, natural, simple, and well-chewed. An excellent diet builds a superior
quality of blood. Overeating may produce toxins which can be harmful to the joints.
 Overweight arthritics should lose weight.
 Maintaining good posture is important.
 General health and well-being of all systems of the body can contribute to optimum functioning of the joints.
 Sunshine improves the circulation in the joints and forms Vit. D which is needed in bone formation and prevention
of osteoporosis in the joint. It also improves general functioning of the body.
 Hydrotherapy can be very helpful:
 Cold towels may be used to reduce acute inflammation and congestion.
 An ice rub can be done over painful spots.
 Moist heat may be used for more sub-acute and chronic problems. The connective tissue of the joints becomes
more flexible by the use of moist heat. Heat also relieves pain.
 A hot and cold cycle 3-5 times can improve circulation and reduce pain.
 The patient should use what works best for him or her.
 Range Of Motion exercises should be carried out on every joint each day. It is best done after hydrotherapy.
 Light exercise is essential for health of the joints.
 Splints may be applied to the joints when not exercising.
 Massage is useful for the lymphatic and circulatory function of the joint. Massage should be done only on the
surrounding muscles, not on the joints themselves, and not if the joint is acutely inflamed.
 Charcoal poultices at night may help reduce inflammation.
 The joints should be kept warm at all times.
 Complete bed rest is important in cases of acute Rheumatoid Arthritis; 2-4 hours of rest per day may be adequate for
cases of mild Rheumatoid Arthritis. The bed must be firm. A regular sleeping schedule with plenty of sleep before
midnight will improve the production of growth hormone which is needed for repair of the joint.
 Physical Therapy is helpful in many cases of Rheumatoid Arthritis.
Disease
Generalof
Modes
Causes andDiseases
ofInformation
transmission:
Contagious Treatment
Chapter 6 – Osteoporosis
Chapter 7 – Depression
Chapter 8 – Addictions
Chapter 9 – Contagious Diseases Introduction
Microbes thrive in cities where dense crowds of people are in constant contact, breathing, coughing and sneezing the
same air, are sexually promiscuous, and generate massive quantities of garbage, and drink water contaminated by the
sewage. Viruses, bacteria and parasites and fungi are the most commonly known types of microbes.
1. Contact transmission: Direct contact with the host as in venereal disease or indirect contact through contaminated
objects or the close-range spread of respiratory droplets.
2. Airborne transmission: Results from inhalation of contaminated evaporated saliva droplets (as in pulmonary
tuberculosis), which are sometimes suspended in airborne dust particles.
3. Enteric (oral-fecal) transmission: Organisms in feces are ingested by susceptible victims, often through fecally
contaminated food or water (as in salmonella infections).
4. Vectorborne transmission: Occurs when an intermediate carrier (vector), such as a flea or mosquito, transfers an
organism.
Viruses
 HIV virus which causes AIDS: transmitted by blood and other bodily fluids.
 Hepatitis: 5 different types of hepatitis; transmitted by saliva, urine, feces, blood, and other bodily secretions;
can be contracted by ingestion of contaminated food, water, and contact with a carrier.
 Cancer & Leukemia: Carried by animals, especially pigs & chickens.
 Influenza & Common Cold: Transmitted by saliva and mucus; also carried by animals and transmitted through
their feces (pigs, migratory birds, etc.)
Bacteria
 Cholera: Transmitted through food and water contaminated by feces
 Salmonella: Can cause different symptoms ranging from food poisoning to typhoid fever; transmitted by
ingestion of contaminated foods, especially eggs, chicken, turkey, and milk, and contaminated water; spread by
feces
 Typhoid Fever: Most commonly spread through water contaminated with feces or urine (asymptomatic carriers
may transmit).
 Tuberculosis: Spread by coughing or sneezing and through mucous secretions
 Pneumonia: Spread by coughing or sneezing and through mucous secretions
 Escherichia Coli: Contracted from food and water contaminated by human or animal feces; can cause diarrhea,
vomiting, and even death
Suggestions to stop the spread of disease Disease and Treatment
 Leprosy: Caused by Mycobacterium leprae, an acid-fast bacillus that attacks cutaneous tissue and peripheral
nerves.
Fungus
 Yeast & Molds: Contracted by eating or drinking contaminated foods and by contact with a carrier or items used
by a carrier
 Athlete’s Foot (Tinea pedis) and Ringworm of the Feet: Contact transmission, especially on wet surfaces
Parasites
 Worms: Usually passed through feces to mouth
 Roundworms - passed through feces
 Pinworms - lay eggs just outside anus causing itching; passed by eggs stuck to hands from scratching
 Whipworms - passed through feces
 Hookworms - passed through feces (enter body through bare feet)
 Tapeworms - contracted by eating pork, beef, fish, or chicken that is not well cooked
 Trichinosis - contracted by eating undercooked meat, esp. pork
 Amoebas: Contracted by contaminated drinking water or food; can crawl from soil onto vegetables
 Flukes: Spread as an infected person urinates or defecates in water. Worm eggs are spread into the water, hatch,
and then go into snails. They then leave the snails and go into a person who washes or swims in the water.
 Malaria: Transmitted by mosquitoes through the blood.
 Mites (Scabies): Contracted by contact with an infected person, his bedding, clothes, etc.
1. Bathe regularly (every day). Bathing removes germs and eggs from the skin. Cleanliness helps prevent
bacteria, viruses and fungi from multiplying. It also helps prevent skin infections, dandruff, pimples, lice, and
rashes. This is especially important if you are sick.
2. Wash your hands often. It is important to wash your hands as soon as you get up in the morning, after you go to
the bathroom, before you prepare food, before you eat, and any other time they get dirty.
3. Keep your fingernails short and clean underneath.
4. Do not put your hands in your mouth. Your hands are constantly touching people or things that may be
contaminated with disease.
5. Do not let animals lick your face. All animals, including dogs and cats, carry disease. Keep them away from
your face and off beds and tables. Wash your hands after touching or petting them.
6. Do not let children play where there are animal feces. Animal feces carry disease.
7. Protect food from flies and other insects. Insects, especially flies, carry and spread disease and germs.
8. Keep animals away from your from food preparation areas and drinking water supply.
9. Wash and hang sheets and blankets in the sun often to kill disease. Sun all bedding materials.
10. Do not eat food that has been dropped on the floor or ground unless you can wash it.
11. Wash all fruits and vegetables before eating them. This is especially important for foods that will not be cooked,
even if they will be peeled; germs may be transferred from the peel to the inside by your hands. Vinegar may
help remove pesticides.
12. If you choose to eat meat, fish, or chicken, make sure they are well cooked. Animal flesh carries viruses,
bacteria, and worm eggs.
13. Wash your hands after preparing flesh foods.
14. Do not eat food that smells bad or has mold on it.
15. Never drink raw milk; if it is not pasteurized, boil it before drinking.
16. Do not eat from the same plate or utensil as someone who is sick. It is best not to eat from the same plate or
utensil as anyone else at all. Germs are carried by saliva and transferred by food or utensils.
Disease
Lifecycle:
Facts and Treatment
17. Sick children should not sleep or eat with those that are not sick. Lice and infectious diseases can be spread by
sleeping or eating together.
18. Bathroom areas should be away from water supplies that are used for drinking. If you do not have a septic tank,
human wastes should be buried so animals cannot get to it.
19. Bathrooms should be kept clean and disinfected with bleach regularly to kill germs.
20. Garbage should be burned or buried away from houses and drinking water. Food scraps and garbage should not
be piled around your house; the rotting process breeds germs and also produces toxins that pollute the air and are
detrimental to health.
21. Keep houses clean to control germs, bacteria and other organisms.
22. Drinking water may be boiled for 20 minutes to kill microorganisms.
Chapter 10 -- Malaria
 More than 2 billion people live in countries where there is malaria.
 Every year 300–500 million people get sick from malaria in the world… and over 2 million die.
 Malaria is spread mainly by the Anopheles mosquito (discovered in 1898), some species of spiders, and can also
be spread by blood transfusions and street-drug paraphernalia.
 Quinine: first isolated in 1820 from the bark of the quinchona tree.
 After repeated bouts of malaria treated with larger and larger doses of quinine, the patient develops blackwater
fever— this happens when quinine binds onto red blood cells and the immune system reacts as though the red
blood cells are infected and kills them.
 Many new malaria drugs have been developed.
 Drugs work in much the same way. Malarial cells contain crystals rich in iron left from the digested red blood
cells. This iron is poisonous to the malarial cell but the cell contains a specific enzyme that builds up the crystals
and seals them off from the rest of the cell. Drugs stop action of this enzyme and iron disperses through the
merozoite and kills it.
 Because the drugs work only during the merozoite stage the drugs have to be taken continuously to catch the
parasites at this specific stage of development. Many stains of malaria have become resistant to most malaria
drugs.
Malaria is caused by protozoa of the genus Plasmodium: P. falciparum, P. vivax, P. malariae, and P. ovale, all
transmitted to humans by mosquito vectors. Falciparum malaria causes the most severe form of the disease and is the
only life threatening strain.
1. Bite - An Anopheles mosquito jabs its proboscis like a hypodermic needle through the skin into a capillary and at the
same time injects saliva containing anticoagulants so that the blood does not clot while the mosquito feeds. If the
mosquito is infected it simultaneously injects Plasmodium sporozoites into the bloodstream.
2. Sporozoites circulated in the blood to the liver where they transform into schizonts.
3. These emerge from the liver; invade red blood cells where they feed on hemoglobin and mature into merozoites and
multiply profusely.
4. The red blood cell ruptures, releasing heme (malaria pigment), cell debris, and more merozoites. This destruction
deprives the body of oxygen and also brings on fever. If the merozoites are not destroyed by phagocytes they will
enter other red blood cells.
5. Once the merozoites emerge from the red blood cells they swell from time to time and release male and female
‘gametocytes’--thrashing, whiplike creatures. At this point feeding mosquitoes take in gametocytes with the blood of
their prey.
6. In the mosquitoes gut the male and female gametocytes mate producing ‘zygotes’ which form cysts on the
mosquito’s stomach wall.
7. In 1-3 weeks the cysts break open, releasing sporozoites that make their way to the mosquito’s salivary glands,
Treatment for Malaria:
Infection: Disease and Treatment
ready to begin the cycle over again.
P. vivax, P. ovale, and P. malariae may live for years in the liver—chronic carrier state.
 P. vivax and P. ovale cause forms of malaria that can cause a new outbreak of illness, sometimes after
dozens of years. They form ‘hypnozoites’ (little sleeping animals) in the liver which remain dormant—what
signals them to activity is unexplained. P. malariae may also recur after many years but so far ‘hypnozoites’
have not been found in the liver or anywhere in the body in this form. Hypnozoites allow the parasites to
survive during the winter when mosquitoes are not active.
P. falciparum, the most virulent form of malaria, does not relapse. This form is limited to the tropics where
mosquitoes are active all year round. Falciparum parasites reproduce in larger numbers than the other forms and large
numbers of destroyed red blood cells crowd and may block capillaries, bursting them; this can cause cerebral
inflammation (cerebral malaria). In pregnancy this type of malaria can damage the placenta and cause miscarriage. In
severe infections the kidneys may be destroyed and blood pours directly into the urine (blackwater fever).
 Incubation period is from 12-30 days.

 Produces chills, fever, headache, and myalgia.
 Acute attacks occur when erythrocytes rupture and have 3 stages:
 Cold Stage, lasting 1-2 hours with severe chills and shaking.
 Hot Stage: Lasts 3-4 hours with a high fever up to 107 degrees F. (41.7 degrees C.)
 Wet Stage: Lasts 2-4 hours, characterized by profuse sweating.
 Paroxysms occur every 48-72 hours when caused by P. malariae
 Paroxysms occur every 42-50 hours when caused by P. vivax and P. ovale.
 Hemolytic anemia (caused by destruction of red blood cells) is present in all but the mildest infections.
P. falciparum produces persistent high fever, partial paralysis, convulsions, delirium, and coma; coughing, coughing of
blood; vomiting, abdominal pain, diarrhea, bloody (black) feces; diminished or no urination and uremia (a toxic
condition of the blood produced by renal insufficiency).
 Blackwater fever is a complication in which massive intravascular hemolysis causes jaundice, hemoglobinuria
(hemoglobin free from red blood cells in urine), a tender and enlarged spleen, acute renal failure, and uremia.
The tissues are suffocated and death may follow; it is fatal in about 20% of patients.
Immune System:
 The proteins (antigens) on the outside of the malarial cell body are different during the different stages of
development.
 The stages change so rapidly that it is difficult for the immune system to build up a large number of antibodies
before the form changes again. Also, at each of the 8 or 9 stages of the life cycle, the parasite is capable of subtly
altering itself through random mutations.
 Immunity can be developed but for complete immunity to take place it is important that the natural course of the
disease to remain uninterrupted by administration of drugs.
 Parasites cannot be attacked by the phagocytes while they are inside the red blood cells, only when the RBC
ruptures.
 Quinine suppresses phagocytosis (could drugs make the case worse if the strain is resistant?)
 Vaccine: In the early 1990’s a biochemist, Dr. Manuel Patarroyo, combined parts of genes of three different stages
of Plasmodium to create a synthetic protein. This could act as a vaccine; it has been shown to be harmless to humans
but will stimulate the production of antibodies that may reduce malarial infections by about 50%.
1. Lemon Water: Drink plenty of fluids, especially lemon water. 2MR 48: “I use lemon juice freely, it is the best
thing you could use for rheumatism, for your head, and for malaria.”
2. Hydrotherapy
a. General Revulsive to the liver/spleen area (the top of the fomentation should come just under the breast
area). Hot fomentation to the sides: Wrap fomentation around the sides as much as possible. Leave on for 3
minutes. Cold application: Use a lot of ice for very cold water if possible. Give 2 minutes of cold with
brisk friction using a thick towel. If there is no ice use 2 towels, renewing the cold towel as soon as it
warms, probably about every 20 seconds—it may be necessary to have a second person work with you in
giving this treatment. Alternate with 3 complete sets of changes. Keep head cold and the HFB hot. During
the last fomentation give the patient a brisk cold mitten friction (CMF) to the arms, pour cold over the feet
and CMF the legs; then remove the fomentation and CMF the liver/spleen area; end by removing the back
fomentation and CMF the back. This treatment should be given 1-2 hours before the expected rise in
temperature begins (signalled by chills). Most malaria cases follow a pattern for chills and fever, but in
some cases they are irregular. Give the treatment as soon as chills begin if not before. Wait 4 hours before
giving another treatment. Four treatments per day may be given and more during the night if necessary.
b. Wet Sheet Packs or Wet Sheet Rub and CMF may be used to help control fever.
c. Hot Mitten Friction or Hot Evaporating Sheet Pack may be used if the patient is chilling(or give the General
Revulsive). A hot fomentation may be used on the feet to increase peripheral circulation and help prevent
the chilly sensation during treatment.
d. CMF and cold baths help stimulate the immune system also. CMF, cold towel rub, and cold half bath with
friction have produced good results in Africa; begin several hours before the chill is due.
e. Hot Foot Bath followed by 2 fomentations to abdomen (brief); start a very cold and vigorous CMF when
2nd fomentation is applied. Let rest for 1 hour afterwards.
f. Hot & Cold Fomentations to spine, followed by H & C percussion douche to spine, splenic and hepatic areas
and legs; may stand in HFB and give hot shower during cold douche.
g. Hot pail pour to lower spine and legs followed by cold shallow rubbing bath.
NOTE: In malaria it has been shown that the white blood cells (WBCs) tend to congregate in the spleen, leaving the
peripheral circulation. Cold applications cause contraction of this organ which mobilizes the WBCs and also helps
prevent visceral congestion of the RBCs which increases the time it takes for parasites to reenter a RBC (during chilling
there is stasis of the RBCs in the internal organs as the blood flow decreases in the peripheral blood vessels). With
stimulation of the peripheral blood vessels, phagocytes are distributed and energized.
h. Other treatments that have been found useful:

i. An enema before giving the first hydro treatment.
ii. Hot and Cold shower.
iii. Cold sitz baths of 10 minutes duration.
General:
The shorter the time between the procedure and the anticipated chill, the better the results.
Treatments should be continued until all signs of malaria have disappeared.
Ways to Boost Our Immune System:

Garlic, Goldenseal, and Echinacea will help boost the immune system.
Get outdoor exercise, sunlight, and fresh air if possible.
Prevention:
Improved nutrition, improved living conditions, good sanitation, and immunizations.
Anopheles mosquito doesn’t like the daytime; lives in the forest. Usually comes out between dusk and dawn.
Signs and Symptoms: Disease and Treatment
Chapter 11 -- Hepatitis (Viral)

5 types of hepatitis; transmitted by saliva, urine, feces, blood, and other bodily secretions; can be contracted by ingestion
of contaminated food, water, and contact with a carrier.
Type A:
 Highly contagious; transmitted by feces.
 Usual cause is ingestion of contaminated food, milk, or water. Can be caught from animals; shellfish carry
hepatitis. Often traced to ingestion of seafood from polluted water.
 Incubation period is 15 to 45 days.
 Most contagious just before the onset of symptoms—usually free from the virus from 7-9 days after the jaundice
appears. Recovery usually within 4 weeks.
Type B:
 Transmitted by direct exchange of contaminated blood, and by contact with contaminated human secretions and
feces. May also be transmitted through semen, respiratory secretions, and breast milk. Spread through the use of
contaminated needles and syringes, sexual activity, and kissing, and acupuncture needles; homosexuals, dialysis
patients, and those requiring blood transfusions are at high risk.
 Most common in densely populated areas where there is poor hygiene. Incubation period is from 2 to 6 months.
Chronic active hepatitis occurs much more frequently with Hepatitis B and can lead to cirrhosis of the liver, liver
cancer, and death.
Type C: Also called Non-A, Non-B Hepatitis; usually post-transfusion hepatitis; recently identified as a specific virus.
Type D:
 Found only in patients with Hepatitis B because it depends upon Hepatitis B to replicate and therefore cannot live
longer than the Hepatitis B virus. It usually occurs in persons exposed to blood and blood products, such as I.V.
drug users and hemophiliacs.
 Enhances the effects of Hepatitis B and may cause mild or asymptomatic type B to become severe; may lead to
progressive and chronic hepatitis and cirrhosis; causes about 50% of fulminant hepatitis, which has a high death
rate (causes hepatic failure with hepatic encephalopathy, progressing to coma and death).
Type E: A new form--transmitted like Type A. In U.S. is usually found in travelers (Central America, India, Asia,
Africa). More common in young adults; more severe in pregnant women.
Recovery: In most cases liver cells eventually regenerate with little or no residual damage; patients usually recover
readily, with a lifelong immunity to type A hepatitis but not to type B.
Phase I
 Begins with fatigue, malaise, joint pain and stiffness, muscle aches, headache, loss of appetite, diarrhea or
constipation, photophobia, sore throat, and cough. Itching or skin rashes may be present due to the accumulation
of bile salts underneath the skin.
 Causes nausea and vomiting, often with alterations in the senses of taste and smell.
 Fever, with temperature of 100-101 F. (37.7-38.3 C.); possible lymph node enlargement.
 Symptoms begin suddenly in type A and insidiously in type B; they disappear with the onset of jaundice. Type C
has a course similar to type B but is milder.
Disease
Treatment:
Complications: and Treatment
Phase II
 Mild weight loss, dark urine (excess bilirubin excreted by the kidneys), clay-colored stools (due to lack of bile
acids in the stool), and jaundice (yellow scleras and skin).
 Anorexia may continue, the liver remains enlarged and tender, and the patient complains of discomfort and pain
in the right upper abdominal quadrant.
 Jaundice may last from 1-2 weeks—results from the damaged liver cells’ inability to remove bilirubin from the
blood (occasionally occurs without jaundice).
Phase III (convalescent phase)

 After jaundice disappears the patient continues to experience fatigue, flatulence, abdominal pain or tenderness,
and indigestion--appetite may return and the liver returns to normal size.
 This phase generally lasts from 2-12 weeks; often longer in patients with acute type B or C.
 Include chronic hepatitis which may be benign (chronic persistent hepatitis) or active (chronic aggressive
hepatitis).
 About 25% of patients with chronic aggressive hepatitis die from hepatic failure.
 Life-threatening fulminant hepatitis develops in about 1% of patients.
General:
 Children & young adults more likely to have hepatitis; highest incidence in adolescent girls.
 Hepatitis A has been decreasing in recent years; about 25% of cases is Hepatitis A.
 Hepatitis B is increasing with a rise in drug abuse; esp. in males 15 to 34 years of age.
1. The patient should not take drugs if possible since they are toxic to the liver. Birth control pills containing
estrogens raise serum bilirubin levels and should not be taken. Corticosteroids given during the acute phase
may cause a later relapse and provide no benefit. Antibiotics will not combat hepatitis. Even aspirin is toxic
to the liver.
2. Exercise but avoid becoming overly tired; prolonged bedrest can lead to weakness.
3. Oil free diet is recommended. Those with hepatitis need adequate nourishment; may be difficult because of
loss of appetite and nausea. Avoid heavy, greasy foods and alcohol. Offer fruit juice, fruits, and broths or
soup if the patient refuses other foods. A low protein vegetarian diet is best when the patient is able to eat.
A high protein diet makes the liver work harder.
4. Avoid constipation by eating a high fiber diet, because constipation encourages waste products such as
ammonia to be absorbed and increases the workload of the inflamed liver.
5. Drinking plenty of water flushes the kidneys of toxic waste products.
6. The patient should bathe frequently and wash his hands with soap and water after each bowel movement.
The toilet should be cleaned after each use; if possible they should use a separate toilet from other members
of the house.
7. The patient should not prepare food for others or be in the food preparation area.
8. The patient’s eating utensils should be washed separately from those of the rest of the family. Before being
use by anyone else they should be boiled for 20 minutes or soaked in water with chlorine bleach added for 10
minutes. Use ¼ cup bleach per gallon of water.
9. Bed clothing and personal clothing should be laundered separately.
10. Protect the patient from toxic fumes such as from cleaning products.
11. Hydrotherapy: Hot fomentations over the liver area for 15 minutes followed by a cold sponging, repeating
the hot and cold alterations for 4 repetitions may be done daily. Finish the treatment with a shower or sponge
bath. Or shorter revulsives to the liver area may be done 3 or 4 times per day. Fever treatments raising the
Athlete’s Foot (Tinea pedis) and Ringworm of the Feet: Disease
Roundworms and Treatment
body temperature to 102-104 F. for 20 minutes may be helpful in fighting the virus and boosting the immune
system. Keep head cool and give plenty of liquids to drink. Finish with a cool shower; have the patient rest.
Chapter 12 -- Fungus, Worms, And Amebas
Treatment:
Use one of the following solutions as a 20-30 minute foot bath twice a day.
4 ounces of thyme to a pint of alcohol
Sea water or saline made with sea salt.
One clove of garlic blended in one quart of water
1 ounce chlorine bleach in 2 gallons hot water
 Wash the feet, particularly the area between the toes, with soap and water, and dry carefully twice a day. If you are
wearing socks, change to clean ones. Cotton socks absorb moisture and are best. White is best; dyes can aggravate
the problem.
 Wear only shoes that allow for evaporation of moisture—canvas shoes or sandals are best. Avoid shoes with plastic
linings. Change to a different pair of shoes every other day to allow the moisture to escape.
 Expose the feet to sunshine at least 10-15 minutes a day.
 Do not walk barefoot in public places, around swimming pools or in showers, etc.
 Apply vinegar after every bath to stop fungus growth.
 Rub the infected area with a cut clove of garlic.
 Cornstarch dusted on the feet helps control moisture.
 Soak cotton balls in honey and place between the toes at bedtime; cover with socks.
 Hot and Cold Foot Baths: Use very hot water for 6 minutes, then one minute ice water soak. Repeat 3 times then
dry thoroughly.
 Avoid medications from drug stores. One study found 40% of the people were allergic to one or more of the
ingredients. One common ing., boric acid is readily absorbed into the body where the skin is broken. Griseofulvin,
commonly prescribed, may cause cancer.
Worms: around the world more than one thousand million (or one billion) people, are infected by worms! These
worms can cause serious diseases.
Eggs are passed through feces to mouth; eggs hatch and enter the bloodstream, causing general itching, then travel to the
lungs, sometimes causing a dry cough or even pneumonia with coughing of blood. The young worms are coughed up
and then swallowed; they grow to full size in the intestines. In the intestines they cause discomfort, indigestion, and
weakness. The worms may cause swollen bellies in children. In rare occasions they may cause asthma or an obstruction
in the gut. Worms may come out in the stool, mouth or nose; they even may crawl into the airway passages and cause
gagging.
Prevention: Wash hands before eating or handling food, protect food from flies, and use strict cleanliness.
Treatment:
1. Papaya Milk: Collect 3-4 tsps. of the “milk” from green papaya fruit or the trunk of the tree when it is cut; Mix with
an equal amount of sugar and stir into a cup of hot water. If possible, drink along with a laxative. Or, dry and crush to a
powder papaya seeds. Mix 3 tsps. with 1 glass water. Drink 1 glass 3 times per day for 7 days.
Disease
Amebas
Hookworms
Whipworms and Treatment
Pinworms (threadworms, seatworms)
2. Raw Garlic: Try eating several cloves of raw garlic each day; may work best taken early in the morning about an
hour before breakfast. Or, chop or crush 4 or more large cloves of garlic and mix or blend with 1 glass of liquid. Drink
one glass daily for 3 weeks; best on an empty stomach in the morning about an hour before breakfast.
Worms lay eggs just outside anus causing itching; passed by eggs stuck to hands from scratching. These worms are not
dangerous but the itching is annoying. May also cause irritability, insomnia, and bedwetting. In females between the
ages of 18 mo. and 10 years pinworms are associated with urinary tract infection. The eggs are invisible to the human
eye and may be found on table tops, bedding, or anything infected person touches. Digestive juices dissolve eggshells
and larvae are passed into the small intestine where they grow to maturity. The females travel to the anal opening during
the night and deposits eggs. To check for pinworms fold a piece of clear tape, sticky side out, over the index finger. In
the morning before bathing press the tape firmly against the perianal regions. Inspect for eggs using a magnifying glass.
Repeat the test daily for 6 mornings.
Treatment and Prevention:

 An infected child should wear tight diapers or pants while sleeping to prevent scratching.
 Wash the child’s hands and anal area when he wakes up and after he has a bowel movement.
 Cut the fingernails very short to prevent eggs collecting under them; scrub the nails with a brush; avoid nail-
biting.
 Change clothes and bathe often—washing the buttocks and nails especially well.
 Wash al underclothing, bed clothes, and sheets frequently in hot water if possible.
 The infected person should sleep alone.
 Clean sleeping area frequently, even dust may become contaminated.
 Vaseline around the anus at bedtime may help prevent itching.
 Try garlic as recommended for roundworms.
 May give a hot water enema with 3 tsp. salt per quart of water. Use 1 cup daily for a child under 3, 2 cups ages
4-8, 3 cups ages 9-12, and 4 cups ages 13-20—give once daily.
Passed through feces to the mouth. May cause diarrhea and in some children it can cause part of the intestines to come
out of the anus (prolapse of the rectum). For prolapse of the rectum, try turning the child upside down and pour cool
water on the intestine; this should make it pull back in. Try garlic as a remedy.
 Hookworm cycle in the body (passed through feces):

 Hookworms enter the body through bare feet from infected ground.
 Travel through the bloodstream to the lungs; may cause a dry cough, rarely with blood.
 Person coughs up the worms and swallows them.
 May develop diarrhea or a stomach ache.
 Hookworms attach themselves to the walls of the gut; can cause weakness and anemia.
 Hookworm eggs leave the body in the stool and hatch on moist soil.
 Any child who is anemic, very pale, or eats dirt may have hookworms.
Prevention: Use latrines; do not let children go barefoot.
Treatment: Try papaya and garlic treatments as for Roundworms.
Contracted by contaminated drinking water or food; they crawl from soil onto vegetables. They may produce no
symptoms or cause diarrhea or dysentery, or even painful, dangerous abscesses in the liver.
Mites (Scabies)
Amebic Dysentery:
 Diarrhea that comes and goes—sometimes alternating with constipation.
 Cramps in the belly and need for frequent bowel movements
 Many loose stools with lots of mucus, sometimes stained with blood.
 In severe cases there is lots of blood; the person may be very weak, usually with no fever.
 Rule (occasionally bloody diarrhea may have other causes):
o Diarrhea + blood + fever = bacterial infection (Shigella)
o Diarrhea + blood + no fever = amebas
 Amebas may get into the liver and form an abscess or pocket of pus; causes pain in the right upper belly. Pain
may extend into the right chest and is worse during walking. If a person with these signs coughs up a brown
liquid, an amebic abscess is draining into his lung.
 Try taking large doses of raw garlic on an empty stomach.
 Contracted by contact with an infected person, his bedding, clothes, etc.

 Infected by even casual contact with an infected person (handshake); also reported to be spread by infected dogs.
 Clothing and bedding may be infected.
 Female mite burrows into the skin forming tunnels in which to deposit eggs. Burrows and lays a few eggs a day
for several weeks.
 Eggs hatch in 4-5 days; warmth stimulates mite activity.
 Usually involves finger webs, hands, wrists, elbows, underarms, waist, and feet. In men the scrotum and penis
are involved; in women the nipples. Skin above the neck rarely involved.
 Itching is intense, especially at night. A rash may appear about a month after an infection.
 Do not treat with Lindane or Kwell; can be absorbed from the skin into the blood. Convulsions and even death
have occurred in animals absorbing large amounts of Kwell; convulsions have been reported in children after its
use.
 A preparation of flowers of sulfur in a petrolatum base may be used with a 5% mixture for children and 10% for
adults. Sulfur ointment P.P. is 97 to 100% effective. Take a warm, soaking bath before application of the
sulphur ointment. Apply ointment from the neck to the toes each night for 3-5 nights. Have someone else apply
the ointment to avoid missing any areas.
 Frequent laundering and sunning of clothing and bed linens is advised. Scabies cannot survive temperatures
greater than 120 F. for longer than 5 minutes.
 A 30-40 minute sunbath daily.
 Garlic applications may be helpful.
 A salve made from anise seeds is reported effective.
 Make a tea of calendula, chamomile, and plantain and bathe in it.
 See The Green Pharmacy for more treatment ideas.
Chapter 13 -- AIDS: Acquired Immunodeficiency Syndrome

 AIDS is caused by the Human Immunodeficiency Virus (HIV).
 According to the World Health Organization, at the end of the year 2000, worldwide there were almost 40 million
people infected with the HIV.
Disease
Mechanism
Signs
TRANSMISSION: and Treatment
and Symptoms:
of HIV
 More than 20 million people have died from AIDS since it appeared in the 1970’s.2 That is more than the people
who have died in all wars since that time.
 The Human Immunodefeciency Virus (HIV) targets the white blood cells (leukocytes) of the body.
 The AIDS virus normally attacks lymphocytes, monocytes, macrophages, and microglia.
 Viruses cannot reproduce outside of a living host cell—they reproduce by using the proteins and mechanisms
found in human cells.
 When the AIDS virus enters a human host, it binds to the surface of a cell such as a T-helper lymphocyte (CD4
cells).
 The virus then enters the lymphocyte by fusing directly to the cell’s plasma membrane (enters without causing
damage).
 Once HIV enters a T-helper lymphocyte, the body’s immune system cannot recognize or defend against the virus.
 Infection is permanent and the host becomes contagious.
 Factors that stimulate virus particles to reproduce rapidly are called cofactors—stress, drugs, alcohol, and diet are
possible cofactors.
 Antigenic stimulation such as blood transfusions, exposure to semen, or contact with other pathogens, such as
hepatitis-B, may also stimulate the rapid reproduction of HIV virus particles.
 As virus particles reproduced by the AIDS virus mature, they exit the host by tearing holes in the cell membrane.
As punctured cells swell and die, the duplicates of the original virus enter the bloodstream and attach to other
cells.
 In monocytes and macrophages, the virus grows continuously and alters cellular function without destroying the
host.
 When infected cells make contact with healthy cells, the two cells join by direct fusion. This process continues
until large numbers of T-helper cells join together in a giant cell mass which typically dies shortly after
formation.
 Immune deficiency is caused by depletion of T-helper cells and damage to other cells that initiate immune
responses.
 Without immune responses, infections and pathogens are free to attack the host without resistance from the
immune system.
 HIV-infected people are capable of transmitting HIV infections within three to four weeks of inoculation and
remain infectious even after death. The virus can stay alive in a cadaver for about 18 hours.
Incubation Period: Shorter than several months or longer than fourteen years. Average incubation period between HIV
infection and full-blown AIDS is eight to eleven years.
 Fever lasting longer than one month

 Weight loss greater than ten percent of body weight,
 Chronic diarrhea lasting longer than one month
 Minor Criteria for Diagnosis: Itching dermatitis, herpes zoster, oropharyngeal candidiasis, chronic herpes
simplex, or general disease of the lymph nodes.
 Two major and one minor criteria are required to make a diagnosis of AIDS.
Life Expectancy: Most patients with AIDS die within four years.
In Africa the male to female patient ration is 1:1.
 The AIDS virus can live two hours or more outside its normal environment.
HighPreventive
Best
Precautions
Risk Groups:
Measures Disease and Treatment
 Based on existing research, the AIDS virus cannot be transmitted by mosquitoes, airborne dust particles, or
casual contact.
 The most common infected body fluids are vaginal secretions, semen, and blood, while the most common ports
of entry are breaks in the mucosa of the genitalia or anus, and needle punctures in the skin.
 Penetration through the mucous membrane of the eye or other intact mucous membranes may be possible.
 If potentially infectious materials make contact with an open wound, immediately wash the affected area with
soap and water, squeeze the wound to encourage controlled bleeding, and apply disinfectant. Preexisting open
wounds should always be covered by protective dressings to reduce the risk of exposure.
 Drying and full-strength bleach are two of the most effective ways to kill HIV outside the body (will also kill
HBV). Full strength bleach can effectively inactivate palletized HIV within 30 seconds of exposure, 10 percent
bleach requires at least 2 hours of exposure. After soaking in bleach for at least 30 seconds, needles and syringes
should be washed several times in clean water. Washing drug implements in clean water before scrubbing and
soaking in bleach and then washing again afterwards in fresh water will decrease the risk of HIV infection even
more. Boiling needles and syringes for at least 15 minutes will reduce risk of infection.
 Blood, semen, vaginal secretions, and breast milk are the only four body fluids documented and proven to be
HIV transmitters.
 Gay males, bisexual males, prostitutes of either sex, and those with many sexual partners.
 Intravenous drug users and any sexual partners
 People having received a blood transfusion and any sexual partners.
 Perinatal Transmission: Children are the fastest growing group of reported AIDS patients. Perinatal transmission
can occur 1. in utero, 2. across the placenta, 3. via exposure to HIV-infected body fluids such as maternal blood
or vaginal secretions, and 4. by consumption of HIV-infected breast milk. About 30% of infants born to HIV-
infected mothers become infected.
 No pre-marital sex or extra-marital sex.

 One life-long spouse.
 Protective barriers such as gloves, masks, protective face shields or eyeglasses, and aprons or gowns should
always be worn to protect against contamination.
 Body parts and mucous membranes should be washed and disinfected immediately if thought to be contaminated
by infectious body fluids.
 Needles and other sharp instruments should be handled carefully. After use, needles should be placed in puncture
resistant containers for disposal.
 Ventilation devices should be used in place of mouth-to-mouth resuscitation. Though saliva is thought to be a
low risk body fluid, contamination by infected blood is possible.
 Health care workers with weeping lesions or breaks in the skin should avoid making direct contact with patients
until the openings are healed.
 Because of risks to the fetus, pregnant women should be extremely careful to avoid contamination and especially
careful to follow universal precautions.
Disease
Signsfactors
Risk
Causes and Treatment
and symptoms
Chapter 14 – Lower Respiratory Infections
Chapter 15 - Tuberculosis
There are two phases of Tuberculosis.
1. Latent TB, causes no symptoms and isn't contagious.
2. Active TB. This condition makes you sick and can spread to others.
1. A cough lasting three or more weeks that may produce discolored or bloody sputum
2. Unintended weight loss 3. Fatigue 4. Slight fever 5. Night sweats
6. Chills 7. Loss of appetite 8. Pain with breathing or coughing (pleurisy)
Tuberculosis also can target almost any part of your body, including your joints, bones, urinary tract, central nervous
system, muscles, bone marrow and lymphatic system.
When TB occurs outside your lungs, signs and symptoms vary, depending on the organs involved. For example,
tuberculosis of the spine may result in back pain, and tuberculosis that affects your kidneys might cause blood in your
urine. Tuberculosis can also spread through your entire body, simultaneously attacking many organ systems.
Mycobacterium tuberculosis, the bacterium that causes tuberculosis, spreads in microscopic droplets that are released
into the air when someone with the untreated, active form of the disease coughs, speaks, laughs, sings or sneezes.
Tuberculosis infection versus active TB

Although TB can affect other organs and tissues, it primarily attacks your lungs. Approximately two to eight weeks after
your lungs are infected with M. tuberculosis, your immune system springs into action.
Active TB is contagious and serious

If you have active TB, you're likely to feel sick, although it's possible to have an active infection in your lungs without
having symptoms. But even if you don't feel sick, if the disease is active you still can transmit it to others by coughing,
sneezing or talking.
Without treatment, many of the people with active TB die.
Why is TB on the rise?
* Crowded living conditions.

* Increased poverty and lack of access to medical care.
* Increase in drug-resistant strains of TB.
Anyone of any age, race or nationality can contract TB, but certain factors increase your risk of the disease. These factors
include:
 Lowered immunity. When your immune system is healthy, macrophages can often successfully wall off TB
bacteria, but your body can't mount an effective defense if your resistance is low. A number of factors can
weaken your immune system. Having a disease that suppresses immunity, such as HIV/AIDS, diabetes or the
lung disease silicosis, and receiving treatment with corticosteroids, arthritis medications or chemotherapy drugs
can damage your body's ability to protect itself.
 Close contact with someone with infectious TB. In general, you need to spend an extended period of time with
someone with untreated, active TB to become infected yourself. You're most likely to catch the disease from a
family member, roommate, friend or close co-worker.
Prevention Disease and Treatment
 Nationality. People from regions with high rates of TB — especially Africa, Asia and Latin America, and in the
case of MDR-TB, the former Soviet Union — are more likely to develop TB.
 Age. Older adults are at greater risk of TB because normal aging or illness may weaken their immune systems.
They're also more likely to live in nursing homes, where miniepidemics of TB can occur.
 Substance abuse. Long-term drug or alcohol use weakens your immune system and makes you more vulnerable
to TB.
 Malnutrition. A poor diet or one too low in calories puts you at greater risk of TB.
 Lack of medical care. If you are on a low or fixed income, live in a remote area, have recently immigrated to the
United States, or are homeless, you may lack access to the medical care you need to diagnose and treat TB.
 Living or working in a residential care facility. People who live or work in prisons, immigration centers or
nursing homes are all at risk of TB. That's because the risk of the disease is higher anywhere there is
overcrowding and poor ventilation.
 Living in a refugee camp or shelter. Weakened by poor nutrition and ill health and living in crowded, unsanitary
conditions, refugees are at especially high risk of TB infection.
 Health care work. Regular contact with people who are ill increases your chances of exposure to TB bacteria.
Wearing a mask and frequent hand washing greatly reduce your risk.
 International travel. As people migrate and travel widely, they may expose others or be exposed to TB bacteria.
 In general, TB is a preventable disease. From a public health standpoint, the best way to control TB is to diagnose
and treat people with TB infection before they develop active disease and to take careful precautions with people
hospitalized with TB. But there are also measures you can take on your own to help protect yourself and others:
 Keep your immune system healthy. Make sure you eat plenty of healthy foods, get adequate amounts of sleep and
exercise regularly to keep your immune system in top form.
 Get tested regularly. Experts advise getting a skin test annually if you have HIV or another disease that weakens
your immune system, live or work in a prison or nursing home, are a health care worker, or have a substantially
increased risk of exposure to the disease.
 Consider preventive therapy. If you test positive for latent TB infection, but have no evidence of active TB, talk
to your doctor about therapy with isoniazid to reduce your risk of developing active TB in the future. A vaccine,
BCG, is available and has been of some benefit in preventing TB. It's not widely used in the United States and is
more often administered in countries where TB is more common. The vaccine isn't very effective in adults,
although it can prevent TB from spreading outside the lungs in infants. Vaccination with BCG also causes a
false-positive result on a Mantoux skin test and for that reason, isn't recommended for general use in the United
States. Researchers are working on developing a more effective TB vaccine.
 Finish your entire course of medication. This is the most important step you can take to protect yourself and
others from TB. When you stop treatment early or skip doses, TB bacteria have a chance to develop mutations
that are resistant to the most potent TB drugs. The resulting drug-resistant strains are much more deadly and
difficult to treat.
 To help keep your family and friends from getting sick if you have active TB:
 Stay home. Don't go to work or school or sleep in a room with other people during the first few weeks of
treatment for active TB.
 Ensure adequate ventilation. Open the windows whenever possible to let in fresh air.
 Cover your mouth. It takes two to three weeks of treatment before you're no longer contagious. During that time,
be sure to cover your mouth with a tissue any time you laugh, sneeze or cough. Put the dirty tissue in a bag, seal
it and throw it away. Also, wearing a mask when you're around other people during the first three weeks of
treatment may help lessen the risk of transmission.

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Disease and Treatment

Teacher’s Copy “Essential Knowledge

Lay Institute of Global Health Training 1

See file WHO Top 10 Killers, and World Bank Classifications

~Pamphlets 144 The Place of Herbs in Rational Therapy 29

Chapter 1 -- Cardiovascular Disease

(Find Information for Your Country – see www.who.int)

Keep cholesterol levels low.

Cholesterol’s Subtypes: HDL and LDL

The following guidelines help achieve this goal:

1. Avoid animal products.

4. Add Omega-3 fats to your diet.

6. Keep triglycerides low.

Tips to maintain a low fat diet:

7. Keep homocysteine levels in the bloodstream low.

A healthy lifestyle can beneficially decrease blood homocysteine levels.

3. Lower Stress Levels

Stress is a risk factor for heart attacks.

Alcohol is clearly linked cardiovascular problems:

 It may produce High blood pressure.

What is the average blood pressure? 120/80 (lower is better)

What are the signs of a dangerously high blood pressure?

1. Too much salt in the diet

What can happen if hypertension goes untreated?

What about blood pressure medications?

Chapter 3 -- Diabetes Mellitus

(Find Information for Your Country – see www.who.int)

2 Types of Diabetes Mellitus:

What are some of the purposes of insulin in the body?

Factors believed to contribute to a decrease in the number of insulin receptors:

Signs and Symptoms of Diabetes:

What happens if Diabetes goes uncontrolled?

SPECIFIC FOODS TO EAT OR AVOID

(Find Information for Your Country – see www.who.int)

Development of Cancer Cells:

Carcinogen: any substance that causes cancer.

Carcinogens (Environmental and Dietary):

Radition: It is best to minimize exposure to radiation and x-rays.

Drugs: Are capable of interacting with cells to form cancers.

Diet: It is estimated that 50-60% of cancers are diet related.

Other Factors That Are Associated With Cancer:

DNA Repair: The body normally repairs damaged DNA.

Chapter 5 -- Rheumatoid Arthritis

Which joints are most often affected?

Stage 1: Inflammation (of joint capsule; produces tenderness)

Stage 3: Fibrous Ankylosis (Deformities, Crippling, Osteoporosis)

Stage 4: Bony Ankylosis

 Exclude all possible allergy foods from the diet.

Chapter 9 – Contagious Diseases Introduction

ready to begin the cycle over again.

 Incubation period is from 12-30 days.

h. Other treatments that have been found useful:

Ways to Boost Our Immune System:

Chapter 11 -- Hepatitis (Viral)

Phase III (convalescent phase)

Chapter 12 -- Fungus, Worms, And Amebas

Treatment and Prevention:

 Hookworm cycle in the body (passed through feces):

6 Month Disease & Treatment Teachers

6 Month Disease & Treatment Teachers

6 Month Disease & Treatment Teachers