copper and yeast connection?

[Guest guest]

Would anyone happen to know if there is a connection between a diet containing

yeast and copper overload?

I came across this website a few weeks ago which seems to indicate the copper

levels in yeast as pretty high (it's listed at the bottom of the cereals

section)

http://healthyeatingclub.com/info/books-phds/books/foodfacts/html/data/data5i.ht\

ml

Since then, I have been doing a lot of searching to see if I could find any

information on yeast and copper and did a search to find exactly what yeast is

and found that the yeast species used in baking and fermentation is:

Saccharomyces cerevisiae

I searched for info on this yeast and came across a study done at s Hopkins

which, if I am reading it correctly, seems to indicate that this widely used

yeast binds copper and mercury.

http://www.pnas.org/content/92/9/3784.full.pdf

I have found lots of studies which talk about this yeast and metals, and from

what I've read, there definitely seems to be a connection. But reading and

understanding these scientific studies and what they are and aren't saying is

really a challenge.

Does anyone have any knowledge of or heard of a connection between yeast and

copper overload? Is there Any easy to understand information on this

somewhere?

Margaret

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[Guest guest]

Hi Margaret,

The only connection that I can think of is that high estrogen (birth control

pills, pregnancy, low zinc so that the enzyme that converts testosterone to

estrogen type hormones) promotes both accumulation of copper and increases

Candida albicans growth.

see

http://www.ncbi.nlm.nih.gov/pubmed/18338309

http://www.ncbi.nlm.nih.gov/pubmed/16111702

http://www.ncbi.nlm.nih.gov/pubmed/16400181

http://www.ncbi.nlm.nih.gov/pubmed/10762574

http://en.wikipedia.org/wiki/Aromatase

Hope you find that helpful.

>

>

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> Would anyone happen to know if there is a connection between a diet containing

yeast and copper overload?

>

>

>

> I came across this website a few weeks ago which seems to indicate the copper

levels in yeast as pretty high (it's listed at the bottom of the cereals

section)

>

http://healthyeatingclub.com/info/books-phds/books/foodfacts/html/data/data5i.ht\

ml

>

>

>

> Since then, I have been doing a lot of searching to see if I could find any

information on yeast and copper and did a search to find exactly what yeast is

and found that the yeast species used in baking and fermentation is:

Saccharomyces cerevisiae

>

>

>

> I searched for info on this yeast and came across a study done at s

Hopkins which, if I am reading it correctly, seems to indicate that this widely

used yeast binds copper and mercury.

>

>

>

> http://www.pnas.org/content/92/9/3784.full.pdf

>

>

>

>

>

> I have found lots of studies which talk about this yeast and metals, and from

what I've read, there definitely seems to be a connection. But reading and

understanding these scientific studies and what they are and aren't saying is

really a challenge.

>

>

>

>

>

> Does anyone have any knowledge of or heard of a connection between yeast and

copper overload? Is there Any easy to understand information on this

somewhere?

>

>

>

>

>

> Margaret

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

> _________________________________________________________________

> Hotmail is redefining busy with tools for the New Busy. Get more from your

inbox.

>

http://www.windowslive.com/campaign/thenewbusy?ocid=PID28326::T:WLMTAGL:ON:WL:en\

-US:WM_HMP:042010_2

>

>

[Guest guest]

I have read about candida yeast and copper too...here is a bit I found that

attempts to explain.

Copper Bio-Unavailability A Major Cause of Candida Infection

    The most commonly observed mineral imbalance we find in many patients

with

Candida infection is termed bio-unavailable copper.

    Bio-unavailable copper is indicated on a tissue mineral test by a copper

level above 3.0 mg/% or below 1.0 mgs/%. Other mineral indicators of a candida

overgrowth are an elevated calcium level, elevated calcium/magnesium ratio,

(greater than 10/1) or a low sodium/potassium ratio (less than 2.3/1).

    Bio-unavailability means there is an excess of copper stored in various

tissues and organs. While in excess, it is not able to be accessed.

    When copper is bio-unavailable, it cannot serve its normal function as a

fungicide. Copper is involved in enzymes in cellular oxidative (aerobic)

metabolism, and this appears to be the reason for its anti-fungal action.

    The causes of copper bio-unavailability are several, however the

principal

one is adrenal gland insufficiency, exhaustion or burnout. Inadequate secretion

of adrenal glucocorticoid hormones prevents adequate synthesis of the major

copper-binding protein, ceruloplasmin.

    Adrenal exhaustion results from stress, which results in a depletion of

various nutrients such as manganese, zinc, vitamin C, pantothenic acid, vitamin

E, vitamin A, etc., which are vital for optimal adrenal gland activity.

    Depletion of nutrients occurs due to:

• antibiotics and other medications which deplete copper reserves,

• inadequate diet,

• increased demand for nutrients due to stress, air pollution, illness, toxic

metals, etc.,

• poor absorption and/or utilization of nutrients due to food sensitivity,

inadequate digestive function, etc.

• antibiotics and other medications which deplete copper reserves,

• inadequate diet,

• increased demand for nutrients due to stress, air pollution, illness, toxic

metals, etc.,

• poor absorption and/or utilization of nutrients due to food sensitivity,

inadequate digestive function, etc.

 

PWC

________________________________

From: Margaret Mallon <mtmallon@...>

autism treatment

Sent: Sat, July 17, 2010 2:38:12 PM

Subject: [ ] copper and yeast connection?

 

Would anyone happen to know if there is a connection between a diet containing

yeast and copper overload?

I came across this website a few weeks ago which seems to indicate the copper

levels in yeast as pretty high (it's listed at the bottom of the cereals

section)

http://healthyeatingclub.com/info/books-phds/books/foodfacts/html/data/data5i.ht\

ml

Since then, I have been doing a lot of searching to see if I could find any

information on yeast and copper and did a search to find exactly what yeast is

and found that the yeast species used in baking and fermentation is:

Saccharomyces cerevisiae

I searched for info on this yeast and came across a study done at s Hopkins

which, if I am reading it correctly, seems to indicate that this widely used

yeast binds copper and mercury.

http://www.pnas.org/content/92/9/3784.full.pdf

I have found lots of studies which talk about this yeast and metals, and from

what I've read, there definitely seems to be a connection. But reading and

understanding these scientific studies and what they are and aren't saying is

really a challenge.

Does anyone have any knowledge of or heard of a connection between yeast and

copper overload? Is there Any easy to understand information on this somewhere?

Margaret

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