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Increasing of the Bacterial Content of the Body, Dr. D. C. Jarvis

By Dr. D. C. Jarvis

HARMFUL BACTERIA AND ALKALINITY

ONE SPRING my farmer friend planted peas and oats his six-acre field which had
been created by fencing it off with electrified wire. Since it was a new field
there were no bushes or trees growing around the edge. It was fertilized with
hen manure, which I had learned by testing would make very alkaline anything
that grew in the soil.

During the summer my friend planned to turn his herd of fifty-four dairy cows
into this field, with the expectation that a great deal of milk would be
produced. I asked if I might have the privilege of extracting the juices from
the peas and oats and testing their reaction before he turned the herd loose.
With no bushes or trees at hand it was certain the cows would eat only the oats
and peas.

When I extracted the juices I found them alkaline in reaction, as I had
expected, and consequently exactly opposite to what dairy cows sought when they
were on pasture, obeying their natural instincts. I asked myself whether the
die: of alkaline vegetation would so change the chemistry in the cows' bodies
that their tissues would become suitable soil for the growth of harmful germs.
Further, I wondered whether the alkaline diet would produce swelling of one or
more quarters of the udder in cows with sensitive udders, and produce
streptococci germs in the milk.

If these things happened, the indication for treatment, according to Vermont
folk medicine, would be to shift the chemistry of the cows' bodies by frequent
doses of apple cider vinegar, and to give the cows iodine in the form of Lugol's
solution of iodine, which every druggist carries in stock.

At the time the herd was turned into the field all the cows in it were free from
mastitis in their udders, and no apple cider vinegar was being used in their
feed at the time. But soon, as a result of eating the alkaline peas and oats,
seventeen of the fifty-four cows promptly developed mastitis.

On July 5th the bacteriologist at the local creamery reported that the milk
delivered there from the herd showed the presence of streptococci germs. The
farmer thought a change in pasture, where the cows could get acid vegetation,
would clear up the mastitis. It did, in all but eight cows. A bacteriological
examination of the milk from these cows showed the presence of streptococci in
proportions ranging all the way from one-quarter to the entire udder.

On July 15th, ten days after mastitis was first discovered, the eight remaining
afflicted cows were kept in the barn so they could be treated. The first
treatment indication was to shift the body chemistry of each of these cows so
their tissues would no longer be suitable soil for streptococci germs to grow.

The second treatment was to give each cow Lugol's solution of iodine. I had
learned that three drops of iodine in two ounces of apple cider, poured over the
ration of each cow, reduced the bacterial content of the pasteurized milk to
such an extent that in one herd which had been given the treatment the owner was
paid twenty-five cents more for each hundred pounds of milk because of the
unusually low baccterial count.

Most of the iodine in a cow's body is held by the thyroid gland. Lugol's
solution enables this gland to reduce the virulence of micro-organisms, and
eventually to destroy harmful germs every time the blood passes through the
gland. Iodine is absorbed so rapidly that the concentration of it in the blood
rises to a peak in ninety minutes.

In cows, iodine appears in the milk. Iodine in the blood and iodine eliminated
from the cow's body in the milk makes it difficult for streptococci germs to
remain.

After we had taken the first two steps in treating the cows there was still a
third treatment: lowering the amount of protein intake, a customary procedure in
mastitis. All three treatments were applied without delay so that the cows could
be cured and returned to the herd as soon as possible.

A timetable for the first two treatments will indicate how they were carried
out:

6 A.M. -Each cow was given six ounces of apple cider vinegar and six ounces of
water by mouth from a bottle.

8 A.M:. -Each cow was given by mouth from a bottle a teaspoonful of Lugol's
solution of iodine, plus six ounces of apple cider vinegar and six ounces of
water.

10 A.M. -A repetition of the vinegar-and-water dose. 12 NOON-Repeat the dose of
vinegar and water.

12 Noon- Repeat the dose of vinegar and water.

2 P.M. -A teaspoonful of iodine, and the same dose of vinegar and water.

4 P.M:. -Another dose of vinegar and water, same proportions.

7 P.M.- A final dose for the day of vinegar and water.

In addition, two ounces of vinegar were poured over the ration of each cow at
the twice daily feedings.

Treatment was begun on July 15th and continued. Every clay samples of milk from
each affected quarter of the udder were examined by the creamery bacteriologist.
On July 18th. after three days of this program, the bacteriologist reported that
the milk from all eight cows was free from streptococci in all four quarters of
each udder.

In this experiment the entire herd of fifty-four was first used as a group.

Later, each cow that did not respond to a change in pasture served as an
experimental animal. Utterly, the question we confronted was simply what had
been done that should not have been done, and vice versa. How were the dairy
cows in this herd forced to rebel against nature and desert the animal kingdom?
I asked myself what lessons we could learn from this experiment that would help
us to understand better how arthritis is produced, and how it might be made less
severe and eventually controlled.

First, let us consider the error of commission. Obviously the soil in the field
should not have been fertilized with hen manure, insuring that all the
vegetation growing there would be alkaline and unsuitable for the cows.

If a dairy cow secretes enough acid in her digestive tract she may overcome the
kind of alkaline reaction this herd accquired from eating the peas and oats and
so may avoid mastitis. Some of the cows did just that. But if the acid secretion
does not occur in a sufficient amount, then the COlV'S blood becomes more
alkaline, with the result that her milk, which is modified blood, loses its
normal weakly acid reaction and becomes alkaline. Consequently it is suitable
soil for the growth of micro-organisms, and harmful germs make their appearance.
In an increased alkaline reaction of the cow's blood calcium will be
precipitated, which makes her meat tough and tasteless.

By limiting the food intake of the herd to alkaline reaction vegetation the cows
had been forced temporarily to rebel against nature and desert the animal
kingdom.

That brings us to the error of omission. Acid intake could have been increased
by giving the herd vinegar with their feed for a week before turning them into a
new pasture which had vegetation not proven safe. It would have been wise to add
three drops of iodine to each two ounces of vinegar in the feed. In this way the
cows could have been fortified against possible harm from the untried
vegetation.

In brucellosis the abortion of calves is promptly stopped by pouring two ounces
of apple cider vinegar containing three drops of iodine over the ration of
pregnant cows at each feeding twice a day after the ration is placed in the
trough. This shows the effect of iodine and vinegar upon harmful germs present
in the blood.

The effect of iodine is also shown by a very low bacterial count of the milk.
Because we want to eliminate streptococci germs from the milk we use iodine for
its effect on both the blood and the milk.

What lesson, then, can we learn from all this that will help us to understand
better how arthritis is produced, and how it may be made less severe? \Vell, we
know that it is a valuable use of time to test the reaction of our food before
it enters our mouths, to make a record of the reaction of each one so we can
study it and use it for future reference. That study should teach us to
eliminate foods that are found to be alkaline in reaction, otherwise we rebel
against nature. We need to remember that boiling water makes it alkaline in
reaction, and this may change the reaction of food from what it was before it
was boiled.

We should remember, too, that the human body is an acid-consuming,
acid-manufacturing, and acid-eliminating machine, and that the blood is always
alkaline because of the presence in it of sodium bicarbonate, commonly called
baking soda. The blood may be more alkaline (hyperalkaline) or it may be less
(hypoalkaline). The normal reaction is faintly alkaline.

There is a slight difference between the alkaline reaction of the blood that
flows in the veins and in the arteries. Blood in the veins is a little less
alkaline because it contains carbonic acid, resulting from cell activity, which
it is carrying to the lungs. The blood in the arteries is a little more alkaline
because the carbonic acid leaves the blood as it passes through the lungs.

The reaction of the blood remains remarkably constant in spite of the fact that
the activity of the body cells is constantly adding acid to it. Cell activity
produces carbonic acid, which produces blood acidity. Use of our muscles results
in lactic acid, which also increases acidity as it enters the blood. Scientists
estimate that in severe muscular activity lasting only a few minutes as much as
ninety grams of lactic acid may be produced. In addition, sulphuric acid and
phosphoric acid are the result of cell activity.

In spite of all the carbonic acid, lactic acid, sulphuric acid, and phosphoric
acid brought to the blood every day, it remains constantly alkaline in reaction.
This is because of the constant pressure of sodium bicarbonate, and the ability
of the lungs, kidneys, and skin to remove promptly from the blood any excess of
acid that may be present.

When lactic acid, resulting from muscular activity, or phosphoric or sulphuric
acid enter the blood they are met at once by the blood's sodium bicarbonate,
which is alkaline in reaction. This alkaline sodium bicarbonate is the opposite
of the acids represented by lactic, phosphoric, and sulphuric. The sodium
bicarbonate converts these into weaker acids, and in this way the effect they
would ordinarily have in raising the acidity of the blood is greatly weakened.
The acid chiefly added to the blood as the result of the food burning of body
cells is carbonic. Any increase in blood acidity, like that resulting from cell
activity, stimulates the breathing center and causes more rapid breathing, with
an increased elimination of carbonic acid from the lungs. The kidneys also act
as regulators of the balance between alkaline and acid elements in the blood.
They play an important part in maintaining the normal alkaline-acid balance of
the blood by removing from it any excess acid that may be present.

The skin is another helper in removing acid. When human sweat is produced in an
amount sufficient to be collected, it is usually distinctly acid in reaction.
This acidity is due mainly to lactic acid and volatile acids. The amount of
carbonic acid given off from a man's skin during a twentyyfour-hour period
varies greatly, but the amount is small unless there is marked sweating, in
which case it is noticeably increased.

We can thus readily appreciate that the daily job of the body is to get rid of
the acid which results from muscle activity, and the burning of food. At the
same time the body must also manufacture acid, and if it does not do so properly
there is little work for the sodium bicarbonate in the blood to do in
neutralizing acid. The result is that sodium bicarbonate increases in the blood,
which then becomes more alkaline than it should.

As a result of this increase the urine becomes alkaline in reaction. The skin
changes from its normal acid reaction to alkaline. Even the breath becomes less
acid. In that way the stage is set for the appearance of sickness, because the
disease producing germs grow on an alkaline soil.

Wheat foods, white sugar, milk as a beverage, muscle meats like beef, lamb, and
pork, citrus fruits and their juices-all these raise the alkalinity of the blood
in the majority of people I have observed in Vermont. This is shown by their
ability to shift the urine reaction from acid to alkaline and to produce an
alkaline skin reaction. 'Weather changes toward the cold side and emotional
upsets also increase the alkalinity of the blood.

Once an individual understands that he gets sick because he has permitted his
body to rebel against nature and become alkaline rather than acid, thus
providing the soil for disease, he will shift his food selection. He will take
two teaspoonfuls of apple cider vinegar and two teaspoonfuls of honey in a glass
of water at each meal, and also eat sour relishes at mealtime in order to lower the increased alkalinity of the blood, shift the urine, skin, and exhaled breath reaction to the acid side, and in
doing so change the body soil so that it no longer is favorable for the development of sickness.

 
Every twenty-four hours the lungs get rid of the equivalent of twenty to forty
liters of normal carbonic acid which, as it leaves, prevents the growth of
micro-organisms capable of producing illness in the lungs and upper respiratory
tract. In that same twenty~four-hour period the kidneys get rid of fifty to a
hundred and fifty cubic centimeters of chloride, sulfate, and phosphate, which
are all acid. This acid prevents the growth of harmful germs in the urinary
tract.

In order to estimate whether the daily job of manufacturing acid by the body
cells is properly done and whether there is work for the sodium bicarbonate in
the blood to do, the reactions of the urine and skin are taken .

Urine reaction is measured in the morning, on rising, with the aid of nitrazine
paper. Then the urine is acid in reaction the paper will turn various shades of
yellow; when it is alkaline the paper will be blue. If the body cells are doing
properly their daily job of manufacturing acid the kidneys will do their share
in removing from the blood any excess acid that may be present, so that when the
urine is acid in reaction it is evidence that the cells are working correctly.

But if the urine reaction is alkaline we can be sure the cells are not making
enough acid to lower the sodium bicarbonate content of the blood, and that the
blood is more alkaline than it should be normally. Since calcium is not held in
solution in an alkaline medium, this suggests that free calcium is present in
the blood to be deposited in blood vessel walls, bursae, and joints, and may
also form stones in the kidney and bladder.

By taking two teaspoonfuls of apple cider vinegar and two of honey in a glass of
water several times every day this acid drink substitutes for the acid the body
cells should make but do not. It may be taken on rising in the morning and at
bedtime, or at a morning coffee break and at tea time in the afternoon. Another
way is to take it during each meal.

The vinegar-and-honey drink lowers the sodium bicarbonate in the blood, and the
urine reaction will serve as a guide as to how many times a day it should be
taken.

I should warn you that it is not always easy to change the urine reaction from
alkaline to the normal acid. The body seems to develop chemical habits in much
the same manner as it does other habits. Often it takes time to change urine
reaction, and it may be a month or six weeks before the alkaline reactions
become fewer and the acid reactions increase. Sometimes an even longer period
may be necessary. But the vinegar-and-honey treatment is the effort that must be
made if we want to return to solution the calcium deposited in unusual places in
the body.

In addition to urine reaction, skin reaction should also be taken. To do this,
first test water from the cold tap with nitrazine paper. If the paper does not
change color the water may be considered neutral in reaction and is suitable to
use in taking skin reaction. Next, make an applicator by winding some absorbent
cotton around one end of a toothpick. Dip this in the water from the cold tap
and apply it to the skin three times so that it makes a wet place large enough
to moisten the strip of nitrazine paper. Apply the strip and pat it into place
with the unwound end of the toothpick. Allow it to remain in place until it is
thoroughly moistened, then remove and examine the color. It will be yellow,
showing that the skin is acid, or else some shade of blue, showing that it is
alkaline.

If the skin is acid in reaction it demonstrates that it is doing its part in
removing acid from the blood. If it is alkaline it shows that not enough acid is
coming into the blood to lower its sodium bicarbonate. This is another
indication that the vinegar-and-honey drink should be taken with every meal, or
at other times during the day.

One note of warning to these tests: If the urine reaction is taken after eating
food it will generally be alkaline.

 

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