Viruses
Except for prions, viruses are the smallest infectious agents. Most viruses are exceedingly small (about 20-200 nanometers in diameter) and essentially round. Some viruses are also surrounded by a thin, fatty envelope.
Viruses are different from all other infectious microorganisms because they are the only group of microorganisms that cannot replicate outside of a host cell. They don’t consume food: they hijack host cells’ machinery for materials and energy, leading some scientists to view them as complex molecules rather than living organisms. Viruses are known to infect nearly every type of organism on Earth. Some viruses, called bacteriophages, even infect bacteria.
Bacteria
are 10 to 100 times larger than viruses. They are typically 1 to 3 microns in length and take a shape of a sphere or rod. Most bacteria consist of a ring of DNA surrounded by cellular machinery, all contained within a fatty membrane. They acquire energy from the same essential sources as humans, including sugars, proteins and fats.
Some bacteria live and multiply in the environment while others are adapted to life within human or animal hosts. Some bacteria can double in number every fifteen minutes, while others take weeks or months to multiply. Bacteria causes many types of diseases, ranging from mild skin irritation to lethal pneumonia.
Parasites
are part of a large group of organisms called eukaryotes. They are different from bacteria or viruses because their cells share many features with human cells including a defined nucleus.
Parasites are larger than bacteria, although some environmentally resistant forms are nearly as small. Some parasites only replicate within a host organism, but some can multiply freely in the environment. Parasites can be made of one cell, as in the case of Giardia, or many cells, as with parasitic worms unicellular parasites like Plasmodium, which causes malaria, are major sources of disease. Waterborne parasites, such as Giardia and Cryptosporidium are the most common causes of parasitic disease in the United States.
Fungi
is comprised of environmentally resistant spores and molds and may cause disease in humans in the form of yeasts. Fungi are eukaryotes, meaning that like parasites, their cells have a true nucleus and complex internal structures. They require a host commonly feeding off keratin which nails, and skin are composed of. Keratin is produced in the germinal matrix below the nail bed, making fungal toenail conditions (onychomycosis) a challenge to cure. Fungal diseases are particularly dangerous to those that are immune compromised.
Fruits
are high in natural sugars, promoting microbes to thrive. Limiting your intake to one or two pieces per day can improve your chances of eradication skin and nail infections.
Sweet Treats
IT takes the body longer to process refined sugars. Avoid sweets during this curative process and until your skin and nails are clear and free of infection (s).
Gluten
Should be avoided, wheat-based pasta and bread products are high in gluten, which the body breaks down into sugar that fungus will use. Specifically, those with autoimmune disorders (rheumatoid arthritis, diabetes, inflammatory bowel disease, lupus, fibromyalgia, etc) should avoid wheat-based products due to an increase in inflammatory response.
Yeast Foods to Avoid
Candida often termed albicans is an opportunistic pathogenic yeast that is a common member of the human gut flora. It does not proliferate outside the human body. It is detected in the gastrointestinal tract and mouth in 40-60% of healthy adults.
Foods that contain yeasts are:
- High sugar Fruits
- Glutinous grains
- Meats like pork and lunch meat
- Fish like tuna and swordfish
- Dairy Products
- Moldy nuts and seeds
- Condiments with added sugars
- Refined and processed vegetable oils