Antimicrobial Resistance, Antibiotics and Endometriosis

Endometriosis is Curable Without Supplements

In a video (available from my website), Neal Barnard tells the story of Katherine Lawrence who was an Air Force officer working as an aerospace engineer. In 2003, she was one of the first group of people in Iraq, building air bases.

Cheese was one of her favourite foods, so when she returned from Iraq she devoured large quantities of cheese and cheese dishes.

As a result she gained a substantial amount of weight and started getting pain in her abdomen that become much worse over time. A doctor performed a laparoscopy – the body is examined through a scope inserted into an incision below the belly button. This resulted in a diagnosis of endometriosis.

Her doctor stated that her only option was a hysterectomy – an operation that removes the uterus and in this case the ovaries and fallopian tubes.

Katherine and her family wanted to start a family but with the condition that Katherine was in this was an impossibility, so she agreed to the operation that was scheduled in six weeks time.

Before the operation, Katherine removed all animal products and started consuming a low-fat diet in an attempt to control the severe pain that she was suffering. She started to feel much better. She had her procedure performed on the appointed day. The doctor opens her up and an hour later Katherine woke up in the recovery room. The doctor told Katherine,

Her mother was in the room. Her mother said, “She went vegan.” The doctor replied,

It was easier for the doctor to believe that a miracle cured Katherine than the more realistic fact that endometriosis is caused by an excess of estrogen. Take away the excess estrogens and endometriosis disappears. A diet that is high in fibre and low in fat causes estrogen hormones to reduce.

Listen to Neal’s video as he continues Katherine’s “miracle” story which has a much greater impact on her health and life.

Minimising estrogen activity not only benefits females but has a remarkable impact on the the health of males. ¹ ~ ² ~ ³ ~ ⁴ ~ ⁵ ~ ⁶ ~ ⁷ ~ ⁸

Gut Bacteria, TMAO and Whole-food, Plant-based Diets

It is well established that microbes in the intestines are essential for the breakdown of complex carbohydrates, the production of short chain fatty acids and synthesis of vitamins. More than 1000 different species have been identified. Despite the vast number of bacteria species and people, there are only two types of bacteriological ecosystems in the gut (enterotypes).

Enterotype 1 dominated by Bacteroides genera bacteria which is strongly associated with high-fat, high-protein, animal-based diet.

Enterotype 2 dominated by Prevotella genus bacteria which is associated with high-fibre, plant-based diets.

Microbiome composition changed within 24 hours of initiating a high-fat/low-fiber or low-fat/high-fiber diet. However, it takes a longer period of time to change the enterotype from one state to the other. 1

Gut bacteria dominated by Prevotella are associated with healthier outcomes. 2, 3, 4, 5, 6, 7.

Changes to gut bacteria change more rapidly when converting to animal-based diet than converting to a plant-based diet. Practitioner probiotics can be make the transition more rapid.

Fibre is the component of the diet that is most significantly associate with Prevotella species.

Animal-based diets are associated with an increase in bile-resistant bacteria which is due to the higher fat content. However, any high-fat diet, plant-based or animal-based, increases bile production.

Bile is produced in the liver which assists in the digestion of fats in the small intestine. It is stored in the gallbladder and released into the small intestine. Bile-resistant bacteria genus are Alistipes, Bilophila, and Bacteroides. Bilophila wadsworthia is associated with irritable bowel syndrome because it produces hydrogen sulphide – rotten egg gas. 8

Lactobacillus are not native to humans. These bacteria found in yogurt, cheese and other dairy products are not essential to humans. They will not multiply in the intestine.

Choline is converted by our gut bacteria into trimethylamine (TMA) which is then converted into trimethylamine N-oxide – (CH₃)₃NO – in our liver. Trimethylamine N-oxide (TMAO) is implicated in a number of detrimental outcomes. TMAO is nasty.9

Recent human studies have established that the levels of TMAO in serum are positively correlated with impaired renal function, colorectal cancer, and cardiovascular disease (CVD). TMAO exacerbates atherosclerosis […]. In addition, TMAO exacerbates impaired glucose tolerance, obstructs hepatic insulin signaling, and promotes adipose tissue inflammation of mice maintained on a high-fat high-sugar diet. 10 11 12

The choline in foods, such as eggs, can be turned by gut bacteria into TMA. However, it is only produced by the bacteria that are prevalent in high-fat, low-fibre, animal-based diets.

Carnitine is similar in structure to choline and the major food source is red meat. Unlike choline, which is an essential nutrient, we have no need to consume carnitine. It is also found in dietary supplements and carnitine-energy drinks.13

The production of TMA is absent or greatly reduced in vegans. Feeding people steak or eggs can cause an increase in TMAO within a day – but only those that have a high-fat, low-fibre enterotype.14

WHO Fact Sheet Antimicrobial Resistance

Antimicrobial resistance (AMR) is one of the top global public health and development threats. It is estimated that bacterial AMR was directly responsible for 1.27 million global deaths in 2019 and contributed to 4.95 million deaths (1).

The misuse and overuse of antimicrobials in humans, animals and plants are the main drivers in the development of drug-resistant pathogens.

The COVID-19 pandemic and diet change

Loh, H. C., Seah, Y. K., & Looi, I. (2021). The COVID-19 pandemic and diet change. Progress in Microbes & Molecular Biology, 4(1).

COVID-19 is now considered one of the world’s greatest challenges. Even today, health experts and scientists are still seeking a conclusive answer regarding the source of this zoonotic disease. During the COVID-19 pandemic, plant-based diets became a preferred diet choice for many people. In this paper, we discussed the trend toward a plant-based diet across the globe and some of the reasons for the shift.

We note that there was a rise in plant-based food sales and a simultaneous decline in animal-based meat sales. Sales of meat and seafood plummeted for many reasons, including distrust in meat due to fear of virus contamination, price increases, and ethical reasons. Marketing strategies used by meat-alternative companies may have also played a role. While there has been an ongoing trend toward plant-based diets in recent years, that trend seemed to accelerate during the pandemic with more available vegan venues and places with vegan options. Another reason that some people may have started exploring plant-based eating during the pandemic is because of the belief that such healthy eating will boost immunity or provide some other health-related benefit.

Plant-based diets are also more cost-effective than diets containing meat, fish, and dairy. We conclude that significant changes need to be made regarding the use of wild animals and livestock in order to prevent future pandemics of zoonotic origin. As the world’s population grows, zoonoses may occur with greater frequency. Encouraging the adoption of healthy plant-based diets around the world with a simultaneous reduction in the use of animals as a food source is necessary and vital steps to prevent future pandemics due to zoonotic disease.

Link between viral infections, immune system, inflammation and diet.

Suardi, C., Cazzaniga, E., Graci, S., Dongo, D., & Palestini, P. (2021). Link between viral infections, immune system, inflammation and diet. International Journal of Environmental Research and Public Health, 18(5), 2455.

The strong spread of COVID-19 and the significant number of deaths associated with it could be related to improper lifestyles, which lead to a low-grade inflammation (LGI) that not only increases the risk of chronic diseases, but also the risk of facing complications relating to infections and a greater susceptibility to infections themselves. Recently, scientific research has widely demonstrated that the microbiota plays a fundamental role in modulating metabolic responses in the immune system. There is, in fact, a two-way interaction between lifestyle, infection, and immunity.

The immune response is compromised if nutrition is unbalanced or insufficient, because diet affects the intestinal flora predisposing people to infections and, at the same time, the nutritional state can be aggravated by the immune response itself to the infection. We evaluate the link between balanced diet, the efficiency of the immune system, and microbiota with the aim of providing some practical advice for individuals, with special attention to the elderly.

A correct lifestyle that follows the Mediterranean model, which is especially rich in plant-based foods along with the use of extra-virgin olive oil, are the basis of preventing LGI and other chronic pathologies, directly influencing the intestinal microbiota and consequently the immune response.

Current perspective of plant-based diets on communicable diseases caused by viruses: A Mini review.

Wong, C. S.-A., Lim, C. W., Mohammed, H. I., Liew, K. Y., Tham, C. L., Tan, J. W., & Chee, H. Y. (2022). Current perspective of plant-based diets on communicable diseases caused by viruses: A Mini review. Frontiers in Nutrition, 9, 786972.

Communicable diseases are illnesses caused by pathogenic biological agents, including viruses, bacteria, fungi, parasites, and protozoa. Such diseases spread among people through contact with contaminated surfaces, bodily fluids, or blood products, or through the air, insect bites, or consuming contaminated food and beverages. Although some communicable diseases can be treated or prevented by taking medication and vaccines, there has been an increase in awareness of adopting a healthy diet to aid in the prevention and reversal of these diseases. One popular diet is a plant-based diet.

Plant-based diets generally consist of vegetables, grains, nuts, seeds, legumes, and fruits, without any animal-source foods or artificial ingredients. Over the years, this diet has continuously increased in popularity. Reasons for following a plant-based diet are varied but include health benefits, such as improving immunity, and reducing the risk of heart disease, diabetes, and some cancers. Scientific evidence even shows that just an increased vegetable intake can decrease the occurrence of chronic diseases caused by viruses, such as hepatitis viruses, and reduce the risk of severe coronavirus disease 2019.

Therefore, this mini review discusses the effectiveness of adopting a plant-based diet in ameliorating diseases caused by selected viruses and its limitations.

The severity of COVID-19 among patients was determined based on the severity of symptoms.

Their findings demonstrated that participants following plant-based diets and a combined category of plant-based and pescatarian diets had significantly lower odds of moderate to severe COVID-19 than those who did not follow such diets.

The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide.

Carlsen, M. H., Halvorsen, B. L., Holte, K., Bøhn, S. K., Dragland, S., Sampson, L., Willey, C., Senoo, H., Umezono, Y., Sanada, C., Barikmo, I., Berhe, N., Willett, W. C., Phillips, K. M., Jacobs, D. R. J., & Blomhoff, R. (2010). The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide. Nutrition Journal, 9, 3. https://doi.org/10.1186/1475-2891-9-3

The results of this survey demonstrate that there are several thousand-fold differences in antioxidant content of foods. Spices, herbs and supplements include the most antioxidant rich products in our study, some exceptionally high.

US adults consume an average of 4 cups a day of coffee a day. This is the US food item with the greatest availability of antioxidants.

Similarly, red wine, despite its reputation as a health food, does not contribute any health benefits or antioxidants.

Berries, fruits, nuts, chocolate, vegetables and products thereof constitute common foods and beverages with high antioxidant values.

Last updated on Monday 27 October 2025 at 07:02 by administrators

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