Don’t Butter Up the Common Cold?
What’s the difference between a bacterial infection and a viral one?
Glucose worsens a bacterial infection, but improves a viral one.
Cholesterol worsens a viral infection, but improves a bacterial one.
That’s why viruses are attracted to both skin and nervous system — both are high in cholesterol.
Hold the butter dish and pass the sugar bowl when viruses assault you.
Hold the sugar bowl and pass the butter dish when bacteria attack.
Hold the butter dish and pass the sugar bowl to prevent the growth of cancer.
Hold the sugar bowl and pass the butter dish to prevent the metastasis of cancer.
Children and “senior citizens” are higher in cholesterol than those in the middle (45 to 65).
The former are more susceptible to viral infections, and the latter are more susceptible to bacterial ones.
James Hamblin (“Feed a Cold, Don’t Starve It Sometimes sugar causes inflammation. Sometimes it does the opposite,” The Atlantic, Sept. 8, 2016) wrote …
“Whereas glucose was ‘required for survival in models of viral inflammation, it was lethal in models of bacterial inflammation.’
“How could that be?
“The mechanism doesn’t seem to have anything to do with starving the infectious agent. Rather, it has to do with modulating our own responses to the infections. Here we are dealing with two very different types of inflammation. In one case, glucose exacerbates inflammation. In the other, it is critical to survival.”
How could this be?
Dr. Emanuel Revici sussed out the answer many moons ago.
Emanuel Revici, M.D. (Research in Physiopathology As Basis of Guided Chemotherapy—With Special Application To Cancer, 1961) wrote …
“Cells vary in their content of lipids. We could see that richness in sterols of a group of cells increases their receptivity to, and favors the development of, viruses in general, while richness in fatty acids, especially polyunsaturated, has an opposite effect.”
According to the same source …
“The relationship between sterols and viruses, which would explain the affinity of most viruses for the nervous system and skin, since both are of exodermic origin and particularly rich in free sterols, would also explain why young cells similarly richer in sterols are more susceptible to viruses, and the facility with which almost all viruses develop in embryos, such as in chicken embryos.
“Changes in richness in lipids were observed under natural circumstances other than those related to age. Thus seasonal changes could be noted, the cold season leading to an increase of fatty acids while the summer season brought an increase of sterols. This would help to explain the seasonal changes usually observed in naturally occurring viral infections.
“The epidemiology of poliomyelitis may be related to the organism’s richness in sterols in the summer, particularly on hotter days. Seasonal changes were noted in naturally occurring tumors in which a valid etiology is seen.”