As most anyone watching the news lately knows, a particularly virulent type of E. coli — the popular name for Escherichia coli — has descended upon Europe, primarily hitting Germany but also striking residents around the continent who have made recent visits to that country. As I write this, 22 people have succumbed to the disease. Four Americans, now back home, are among those affected — and although they are expected to survive, three of them have kidney failure. The scary thing about this strain is that it acts in a way unlike traditional E. coli and it does not respond to standard treatments.
SUPER TOXIC AND PREVIOUSLY UNKNOWN
This previously unknown variant of E. coli, which scientists describe as a “super toxic” mutant, can cause severe, bloody diarrhea and hemolytic uremic syndrome (HUS), a potentially fatal kidney ailment. Beyond the individuals who have died, more than 2,200 people have been sickened in at least 12 countries, and around 30% have developed the dangerous kidney complication — compared with the usual 2% to 7% with other types of E. coli. In another unusual twist, many of the people who have become ill are not old and vulnerable, but young adults in the prime of their lives, and the majority are women.
Scientists first suspected Spanish-grown cucumbers, and then bean sprouts from a single organic farm in northern Germany as the culprit. However, as of this writing tests to prove the source of the contamination have been negative. Sprouts have long been associated with foodborne illnesses due to their warm and humid growing conditions, and alfalfa, radish and arugula sprouts from the same farm also are being tested. In addition, German authorities are sticking to their original warning against eating cucumbers, tomatoes and lettuce until the source of the contamination can be identified.
While there’s no need to stop eating fresh fruits and vegetables in the US — we import very little fresh produce from Europe — this is definitely a wake-up call, warns Daily Health News contributing editor Andrew L. Rubman, ND, founder and director of Southbury Clinic for Traditional Medicines in Southbury, Connecticut. “E. coli outbreaks and other foodborne illnesses happen all the time — some more virulent than others. As frightening as the headlines are, there are things you can do to protect yourself,” he said. Unfortunately, mainstream medicine does not generally have tools to treat this disease beyond managing the symptoms. “This is where naturopathic medicine shines,” Dr. Rubman told me, “since it helps the body to maximize its own defense mechanisms to fight off illness the way that it is meant to do.” I talked more with Dr. Rubman about what one can do to prevent foodborne disease and how to cope with suspicious symptoms.
DEALING WITH E. COLI THE NATUROPATHIC WAY
If you experience fever, diarrhea and vomiting (the classic signs of E. coli), see your doctor promptly. If there are traces of blood in your stool or vomit, go to the ER.
Meanwhile, since none of us is bullet-proof, here are ways to keep your immune and digestive systems in optimal health and to give yourself a better chance to prevent foodborne illness from striking in the first place…
- Avoid drugs that make you vulnerable. If you’re a poor eater or a frequent antibiotic user, you weaken your immune defenses and put yourself at greater risk for foodborne and other infections. Frequent use of antibiotics kills off healthful flora in the gut along with the bad, opening the door for nasty organisms like E. coli to overtake your body. Similarly, Dr. Rubman strongly advises against regular use of antacids. One key job of stomach acid is to kill the germs that exist on everything that enters your mouth. Without sufficient stomach acid to kill them, germs are able to infiltrate your system.
- Pop a probiotic. Probiotics promote a positive gut ecosystem, allowing the “good bacteria” to flourish so that your body is better able to fend off attacks from incoming toxins.
Dr. Rubman often prescribes: Omega Probiotic from Nordic Naturals (www.NordicNaturals.com), which combines probiotics with the omega-3 essential fatty acids EPA and DHA to promote gastrointestinal health and discourage inflammation.
- Add healthful protein. Whey protein, derived from cow’s milk, can help build up your body’s supply of mucin, a protective substance in mucus that prevents noxious bacteria from attaching to the lining of the large intestine.
Dr. Rubman often prescribes: Any inexpensive package of whey protein. Purchase it in any health-food store, stir into water and drink, following the package directions. For extra punch, add one teaspoon (about four grams) of vitamin C. Your physician may prescribe larger and more frequent doses of whey protein if you are ill. For those who can’t tolerate cow’s milk protein, consider goat’s milk whey protein isolate.
If You Do Get Sick
When prevention fails and you become ill, naturopathic medicine continues to offer help….
- Consider botanicals. Herbs such as echinacea and myrrh have been used for thousands of years to ward off disease.
Dr. Rubman often prescribes: Vita Biotic from Eclectic Institute (www.EclecticHerb.com), which combines vitamins A and C, echinacea, ginger, garlic, myrrh and more to help strengthen local immunity against insult.
- Take Western Larch. Powder from the bark of Western Larch trees, which grow in the Pacific Northwest, enhances immune function in the gut and makes it less vulnerable to microbes.
Dr. Rubman often prescribes: Larix from Eclectic Institute (www.EclecticHerb.com). Mix one teaspoon to one tablespoon with two to eight ounces of water or unsweetened juice, stir and drink.
- Other things you can do. If you develop diarrhea or other digestive upset, it’s critical to stay hydrated and to replenish salt and albumin.
Dr. Rubman recommends: Counter dehydration with electrolyte water (such as Pedialyte) and — Dr. Rubman’s personal favorite — egg drop soup, which in addition to water is also packed with salt and albumin (the three things that are lost in greatest concentration when you have diarrhea).
There is no 100% effective way to guarantee food safety, Dr. Rubman reminded me, and the threat of foodborne illnesses will always be with us. Bacteria continuously mutate and adapt to antibiotics, giving rise to nasty new antibiotic-resistant “superbugs” like the one that is now striking Europe. To protect yourself, be aware, wash your hands frequently, practice safe food handling (e.g., always wash fresh produce thoroughly) and — most important — maintain your own optimal health to counter these ongoing threats.
