How antibiotic-resistant bugs are really created…

“Guess what, it’s not all your fault!” Hooray you can relax now that you know that the fate of the world does not rest upon your shoulders because you left 2 or 3 pills at the bottom of the medicine bottle when you grew weary of your prescription.

Don’t rejoice just yet — for the record I will say that I do not condone not taking your entire prescription, that can certainly make a situation worse and create antibiotic-resistant organisms in your body, especially in the gut. While this is a realistic issue about which we should all be rightly concerned, there is a far larger problem which I believe to be creating the bulk of the antibiotic-resistant organisms that are more frequently being reported.

The problem may be the actual processes that are used to create genetically modified organisms within the laboratory. As an example, scientists take microbes and enzymes and put them together. Sometimes an infectious virus such as vaccinia is used to infect a host cell (i.e. E. coli). The scientist manipulates the construct, which is also called a chimera, (Ky-mare-uh) by modifying the genes of the organisms.

During the rather complex process, antibiotics are added to the cultures where the host cells are grown, so that when the process is finished, the cells which take up the useful chimera, are resistant to the antibiotic that is used to kill off the host cells which do not take up the useful chimera. That way the scientist can separate the “successful” versus the “failed” genetically engineered host cells. The cells which contain the newly genetically modified information are thus resistant to the specific antibiotics that are used during the engineering of the chimera. This is the fundamental origin of antibiotic-resistant microbes, be they bacteria or otherwise.

An additional problem occurs naturally when for example poultry such as chicken are provided with antibiotics including ionophores in their diet as feed supplements. There are a number of serious chicken diseases for example, including Marek’s disease and chicken cholera. (Did you know that chicken cholera was once used to kill rabbits in vineyards?! It’s true, see my book The Fourth Monkey.)

The water supplies at the poultry factory farms are often fluoridated. The fluorides in the water supply actually contribute to the mutation of microbes, and this leads to illness. The antibiotics are necessary for many reasons, but they first and foremost are transferred to the chickens and to their developing embryo in the form of chicken eggs. So the chickens and the eggs that we buy which are not organic non-vaccinated, non-grain fed chickens (or eggs) can have antibiotics in them which may become a problem once consumed in our bodies. And I won’t go into the adverse effects of fluorides upon microbes, but suffice it to say that the amount of fluoride present alters the enzymatic functions of the microbes…indeed this is what was observed during the early days of the studies of water fluoridation upon the oral spirochetes and their ability to cause cavities. The more fluoride that was present, the greater the potential to cause mutation of oral spirochetes.

This folks is just one possible cause of Lyme disease spirochetes – the mutation of oral spirochetes in the human body.

At any rate, perhaps you are now a bit better informed about the formation of antibiotic-resistant microbes…

…it comes first and foremost from the laboratories responsible for the genetic engineering (modification) of microbes for industrial, medical, veterinary, and food purposes.

Weee whoo.

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