Baculovirus is Identified as Morgellons

[jeany]

One form to get our iron overload under control which leads to the so called Fenton's reaction is to antagonize with temporarily high doses of Zinc. Another, is Vitamin C. I personally prefer Vitamin C with bioflavonids as it remains longer in the body and is released slowly. And third, it's very important to detox our bodies from all foreign substances. NAC is IMO one of the best supplements to take to utilize this body function. It helps the liver to produce Gluthiaone. This enzyme is the most important and efficient in order to help our organism rid toxins.

I believe, this to be our commonality. We all lack this specific enzyme due to a genetic disorder and as I've stated before the production of free radicals and iron overload. Copper might play a role too.

We also need to watch our daily diet as iron is used as a food additive.

Jeany

[kammy]

Carnicom Analysis II

As my research has shown, Carnicom now has realized that the red wine grows the Morgellons "filament aspect" of our disease and has switched to white wine for his testing.

carnicom.com/morgobs9.htm

"Red wines have the known advantage of being able to produce the culminating filament form; not enough time has elapsed yet to determine if this remains the case for white wines."

Someone needs to culture a sweet, white wine from California to see if it produces the Morgellons 'fungi'? Just put a small amount of the wine in the Petri Dish, pour out the excess and see what grows?

What does this mean... the red wine grows the Morgellons 'fungi'? How is this possible, well... we digested this a while back, how in the heck is it getting in there, what is going on? Look at his statement... this is shocking news! Someone call the media! It's in our toilet paper, our kleenex, our wine, our cotton, our tobacco, our salsa - Toni, I ask you where is it not? And, the U.S. Army will be along any day now to inform you that this is true but there's just a few of us that are evidently sick, how many?... well, we don't know because they aren't bothering to count.

Did you see where Carnicom took the blood of two dogs and tested it and both were positive?

carnicom.com/blood4.htm

"Both animals show the existence of the chlamydia-like organism within the blood and the serum in a fashion identical to that which has been repeatedly found in human blood samples."

Is this any surprise to us and our Vets are oblivious. Our pet friends are one of the greatest gifts, does a Vet ever think a dog is DOP that is scratching its ears and has skin lesions, our best chances at this time is to educate our Vets, they will see and recognize this before our doctors do.

Ok, I'll quit venting and get back to a more positive note. Carnicom is researching which antioxidants are known to stop the free radical process and pitting them in the Petri Dishes against the Morgellons pathogens, from his research:

"Three such candidates have been identified in a search of the literature thus far; this list includes ascorbate, glycerin and "ester salts". 16,17,18"

When we look at his references:

"16. Inhibitory Effect of Antioxidants on Hydroxyl Radical Generation from Methylguanidine: An ESR Study, www.springerlink.com/content/xh722u1km160g5v5/

17. Dimethyl sulfoxide (DMSO) and glycerol, hydroxyl radical scavengers, impair platelet aggregation within and eliminate the accompanying vasodilation of, injured mouse pial arterioles, stroke.ahajournals.org/cgi/content/abstract/13/1/35

18. U.S. Patent 5965615, Kalvinish."

These references need looked into closer. Are they using DMSO to carry the glycerol deeper into the tissue? Probably not a bad idea?

He has come up with the combination of the three antioxidants, he's still searching and testing, for now:

"Vitamin C, glycerol (glycerin) and sodium citrate" to slow down the growth or put the pathogens into a dormant state. I recommend that everyone start up with some sort of antioxidant therapy, it looks as if it can be beneficial according to his research.

We thank you Cliff for your dedicated and hard work.

[kammy]

Carnicom Analysis III

He's speaking again about how the cultures slow down growth in an alkaline environment:

carnicom.com/morgobs9.htm

"It is established that growth of the organism(s) is favorable within an acidic environment, and there is strong evidence that an alkaline environment is suppressive to this growth. It is suggested that the benefits of an alkalizing diet and foodstuffs be evaluated with the appropriate health professionals, and that the extent of the acid-alkaline influence be thoroughly evaluated."

It is easy to modify your diet to get a more alkaline blood environment. It's just a matter of making a few changes and over a short amount of time, this way of eating becomes second nature.

Most of the American diet is acid-based, that's just the way we traditionally eat. Look up the foods that are alkaline and reach out for those more when shopping.

Remember that all spices are alkaline. When you drink coffee, put a little spice in it. When you drink water or beer - put a little lemon in it. When you cook and add spices, add the spices again close to the time the food is served. Put more fresh lemon on your meats and vegetables before eating them, a lemon is your best friend. Use vinegar in your salad dressing, drink a little vinegar daily if you can stand to.

Foods that are alkaline -

www.energiseforlife.com/list_of_alkaline_foods.php

[kammy]

Jeany is looking at this glycerine information and telling me she doesn't think it's a good idea and she'll tell us why. As far as I understand so far, glycerine is an external product that would be used on the skin, nothing we would take internally?

We know that the usual lysing process is a two-step process, one example of where oil could be used in the first step. I say that until we know better, that if you purchase or use glycerine, to take caution. Has anyone had any experience with it on lesions?

[kammy]

To look further into other natural osmolytes in our foods that might help us in the meantime:

en.wikipedia.org/wiki/Osmolyte

"Natural osmolytes that can act as osmoprotectants include trimethylamine N-oxide (TMAO), dimethylsulfoniopropionate, trimethylglycine, sarcosine and others."

TMAO - Trimethylamine N-oxide

en.wikipedia.org/wiki/Trimethylamine_N-oxide

"Trimethylamine N-oxide, also known by several other names and acronyms, is the organic compound with the formula (CH3)3NO. This colorless solid is usually encountered as the dihydrate. It is an oxidation product of trimethylamine and a common metabolite in animals. It is an osmolyte found in saltwater fish, sharks and rays, molluscs, and crustaceans. Along with free amino acids, it reduces the 3% salinity of seawater to about 1% of dissolved solids inside cells. TMAO decomposes to trimethylamine (TMA), which is the main odorant that is characteristic of degrading seafood.

Trimethylamine oxide is used in protein folding experiments to counteract the unfolding effects of urea.

Trimethylamine-N-oxide is biosynthesized from trimethylamine, which is derived from choline."

Quinoa 630mg
Spinach 577mg
Wheat-bran cereal 360mg
Lamsquarters 332mg
Beets 256mg

I was telling Jeany about the benefits of the power food, Quinoa but I don't think we can get it here, you may want to try some?, it's usually found at health food stores.

[jeany]

I was looking at Carnicom's petri dishes and the reactions that were shown within using Hydroxyl scavengers such as Vitamin C, sodium citrate and glycerol by inhibiting the growth of the 'bacteria-like' organism. At this point, we do not know which substance explicit has led to this reaction as all three were used at once. What was the actual inhibitor?, I'm asking and I'm wondering, if glycerol was one of them. I personally don't think so. Not that I'm doubting Carnicom's work and I really appreciate all what he's doing, but I believe that exactly this substance, glycerol, is what might also pertain to what is causing our disease.
'
Glycerol is in almost everything we eat or use on a daily basis. It's in shampoos, tooth paste, soap, skin lotion, facial cremes...etc...foods such as vegetable oils contain high amounts of glycerol, also cakes, cookies, ice creams...etc..are 'loaded' with glycerol. Tobacco products also.

Daily consumption of high amounts of glycerol produces the so called Triglycerides which are harmful for our metabolism. It interferes with the insulin production and also raises cholesterol levels which is not good for us at all.

I was thinking about this and how glycerol interferes with our metabolism and how it might interact with the bodies own Hydroxyl production. If we recognize, that we have an overload on iron, there may be a possibility that these components are what is partially causing susceptibility to Morgellons Disease.

Glycerol is known to cause Kidney disease and also has toxic and osmotic effects on granulocytes.

ajpcell.physiology.org/cgi/content/abstract/247/5/C382
ajprenal.physiology.org/cgi/content/abstract/255/3/F438

According to my previous research and from what we've read in Carnicom's article, I believe it's mostly important to keep our iron levels in balance. One substance that is mentioned in a link above is Deferoxamine. Deferoxamine is an iron chelator!

en.wikipedia.org/wiki/Deferoxamine

Kam asked me, so what are we supposed to take? I'm stating: first of all zinc, second vitamin C and third a chelator in form of NAC or, but not as efficient, Chlorella.

Jeany

[jeany]

More info on glycerol: science.jrank.org/pages/3065/Glycerol.html

[jeany]

Quinoa is also a natural source of Saponin. It lowers cholesterol levels... and yes!..we can get it here! I even found a site with recipes..YAY!

[kammy]

www.metabolicengineering.gov/five_year_plan2.htm

[bannanny]

Ok... here's what I've started taking together. NAC, 1000 mg. Vit C with bioflavinoids, and liquid chlorophyll... I put that in my herbal tea along with lemon. I just started this protocol yesterday so I'll let you know what kind of results I start to see (if any) ok?

I don't have any white wine, but I have a dish that Sid sent me. I can't afford to send another sample in it to Dr. Abbott tho, so I'm just waiting for a time when I should use it with something. But if Cliff's testing the white wine now, I think it's best to see what he comes up with first... since he knows waaaaay more than I do!

Thanks guys... I know all of us appreciate all this research you guys do for us! Keep up the good work... and I hope you're both starting to feel better from the herxing!

love ya's ~~ bannanny

[toni]

Kammy said:

What does this mean... the red wine grows the Morgellons 'fungi'? How is this possible, well... we digested this a while back, how in the heck is it getting in there, what is going on? Look at his statement... this is shocking news! Someone call the media! It's in our toilet paper, our kleenex, our wine, our cotton, our tobacco, our salsa - Toni, I ask you where is it not?



Toni says:

Hi Kammy. It's not that the fungus is growing from the wines
itself.

He's using the wines in the culture (to show that our specimens will grow faster in this type environment added to the (agar).

Sort of like saying, (wine and other things) ARE causing Morgs
to grow faster (sort of like these things are fertilizers for it).

He said peroxide, MMS, wines (things that are oxidizers) DO
in fact cause Morgs growth to accelerate. Which I believe that
100%.


He's adding wine (red or white) to his petri dish medium, (along with the specimens) and showing that "these type oxidizers" will in fact cause the Morgs specimens to grow faster.

I think the black (specks that are in many of our foods are
something entirely different than what Carnicorn is talking about).

But I sure am impressed to pieces that he's demonstrating this
facet of Morgs!!!

I feel too this helps us see another facet of Morgellons.

Our bodies cells are dependent on what we eat and apply
topically.

If we "eat oxidizing" foods, or drink oxidizing (acidic) drinks or foods, our cells "that are infected with Morgellons WILL become
MORE infected" and spread faster.

Acidic food or drink accelerates Morgellons.
So does using "oxidizing agents".

And that all stands to reason, because anything that
will oxidize cells, can have great potential to allowing
free radicals lose in the body (without control) and that
is what is a prelude to causing cancer.
Cell death is what happens too when oxidizing occurs.

So...if one uses "oxidizing agents" that's going to cause
cell death, and or cells that cannot regenerate themselves
and keep strong, which then causes them to latch onto
pathogens.


He's states too that "peroxide" causes Morgs to thrive/grow faster.

Awhile back I'd posted some articles of peroxide, because it
is a cell destroyer if used consistently. It oxidizes. From what
he's writing, this is a growth enhancer for the Morgellons
too.

This all is sort of "proof" too that acidic environments (our body)
needs to maintain alkalinity more than ever....or Morgs WILL
grow faster within our cells.

Vitamin C and many other (supplements like Grape Seed extract,
the bark families, teas - green, black, white) are all also great
anti oxidants. These are important to keeping our cells not an open door to the free radicals of Morgellons.

Anti oxidants are what help prevent (oxidizing) of cells.
It's all we've got to protect (as I say those little guys/our cells).

Our cells become "more suseptible" to becoming infected at
a faster rate, IF we're acidic or eat drink or use "oxidizers".


Here's his statement:

the growth of the Morgellons bacterial-like organisms in that same medium will increase rapidly in the presence of oxidizers."

[kammy]

I don't know, Toni... as a good test, IMO, you have to remove variables from your experiment. If you have a known substance that grows our pathogens, why include it to begin with in the experiment? It will only confuse your end-data, you'd have to account for what you started with.

I hope that someone read my write-up on my blog site where I showed the red wine alone grows our artifacts, let us hope more than 10 people are out here?... I also pointed out that microscopically photographing into the red wine culture was near impossible to see what the artifacts look like. He stated that he changed the color of the wine to be able to photograph easier, also. I'm hoping that one of his collegues is paying attention to some of what we're saying out here - that we aren't completely whistling in the wind? I also think it ironic that what Jeany reported with the Fenton's Reaction, the ROS, etc., he reported it back to us? I noted the iron content a year ago from a visual of one of our spheres, iron shows up as a green halo, for Jeany to report to you that this Fenton's Reaction is most likely happening. Of course, we're trying to be as reliable as possible with our information - we used his iron data to scientifically confirm that our visual was a correct assumption, that's why we'd be a good team with him and 6 months faster. On the other hand, we're good for checks and balances - I feel that if two separate researchers come to the same conclusions independently, the data is most likely true or very plausible.

Who would have thought that the Morgellons pathogens were in the red wine to begin with? No one! He should have cultured a control dish in the beginning with just the red wine, I don't know if he did or not, and he would have realized his beginning variables were too 'busy' and complicated matters and removed it from the equation?

What I have also shown is that you don't need anything added to see our artifacts, just pure saliva alone with show them, which, IMO is the best indicator of what is really happening. He has to consider what may be in the wine to start with that might also show up in the dish? We are not aware of all of the fungi, sugar, the yeast, what insect has come into contact with the fruit, possibly puncturing the skin of the fruit, etc., what all they are adding in the fermentation process, who would think that a simple bottle of wine is such a chemistry conglomeration?

And, we have seen how quickly our artifacts take off and grow with just the nutrients that are in the agar, nothing extra really needs to be added?... IMO.

I don't know that Carnicom has seen the full life-cycle yet, he hasn't spoken about our organisms yet - but will soon if he observes INTO the dish periodically, because he has used the red wine being so dark and the thick hyphal growth that he cannot see all that's happening. Plus, he's using 10,000x magnification!

I just put a blog article out where I show that I believe the 'fibers' break down and create the spheres. I have shown that the saliva alone creates the spheres, three of the spheres are fungal in nature, which create the white, black and red and blue fungi. Let's say the fiber is the first step of the life cycle?... spheres are second... he's working from the first step by extracting the 'fibers'.

This is very, very interesting to me, as I've stated before: Carnicom says that the elements which he has broken down and given names and is able to see easier at 10,000x, such as; "bacteria-like", "chlamydia-like", etc., can only be seen at 10,000x. I have shown some of the exact same artifacts at 100x, how is this possible? We now have it confirmed by Tam Tam's and Skytroll's statements of what was visible in his movie, that the Morgellons sphere is indeed a multi-nucleated Giant cell as I suspected but just needed verification.

I'm wondering if Carnicom is also using lower levels of magnification, our spheres grow up and are BIG! The organisms end up their natural size found in nature, easily seen with 20x - 50x magnification. And, they don't divide and do their specific/random 'tricks' until they get so large that at 100x you can't even see the entire cell in the viewfinder.

I'm pulling for Carnicom, not trying to be critical, he knows more than I do! If anybody is on his team reading this, will you pass the message along? (No body is listening, anyway...) lol

[toni]

Kammy,

Something you said too, yes, I wish he'd do a test "just
with the wine".

I believe from how I read his explanation, he's seeing that "oxidizing agents" such as peroxide or wine, will "increase
and speed up the growth rate of Morgellons specimens".

And I certainly agree, "our saliva" will grow.

Because it's a fluid from our infected bodies. Like sweat, it
probably would do the same. Don't know for sure, as I've not
tried it, but I'm assuming of course that anything from our body
will "grow some facet of Morgs bacteriums" because it's all infected...imho.

I wonder too (the bacteria petri dishes) they'd maybe grow
(morgs things) from our urine, spit and sweat easier than
the fungal petri dishes, as those are mediums with a foundation
to support "fungal growth".

But...we've not tried yet (that I know of) foundations/mediums
in petri's that will support the growth of bacteriums.

[toni]

I guess what I'm thinking too is "wine"...just by itself WILL
grow "molds" and "bacteria".

Yeast is added to wine for it's fermentation.

Sulfites are added to wine for a longer shelf life.

But, when wine is left uncorked or just even opened, after
awhile the oxygen that got to the wine, then causes "oxidizing"
to begin. Once oxidizing begins, growth of bacteriums and
growths from the yeast can form. That's why old wine that's
been opened will turn sour.

So in a petri dish, yes, things will begin to grow, just from wine oxidizing...just a matter of time because oxygen is now affecting
it.

[kammy]

I have only used two different types, potato and nutrient agar. Carnicom used blood agar in the beginning, he's using a clear one now... not sure what it is? From what I've seen, I think the Morgellons pathogens will grow in any type of agar?

The way I understood it, I could be wrong, was that he was using the red wine and peroxide mixture to cause the lining of the mouth to emit the fibers in a whole form so that they could be observed and worked with? How this combination mixture caused this to happen, I think he spoke about how his friend accidentally stumbled on this method... ??

Which is fine for some of the conclusions he has drawn from using this method. I applaud him, he's doing more than anyone at this time, I feel like a nagging wife, backseat driver... lol... "No, Cliff, do it this way!" lol I want him to be successful, we're counting on him.

[toni]

Mar 9, 2010 11:26:09 GMT -5 kammy said:

I have only used two different types, potato and nutrient agar. Carnicom used blood agar in the beginning, he's using a clear one now... not sure what it is? From what I've seen, I think the Morgellons pathogens will grow in any type of agar?


I sure don't know what he's tried but I know
until many agars/mediums are tried, (some more bacterial *friendly* can we learn more imho)

The way I understood it, I could be wrong, was that he was using the red wine and peroxide mixture to cause the lining of the mouth to emit the fibers in a whole form so that they could be observed and worked with? How this combination mixture caused this to happen, I think he spoke about how his friend accidentally stumbled on this method... ??

Gosh...I don't know about that part. I think (and only from what I've seen, milk will do the same). Products/liquids etc that cause "adhesions" will rinse the Morgs stuff out of our mouths and skin. Certain proteins "will cause this adhesion, and curdling" of Morgs too.

Something interesting I was reading this morn, not that is has really to do with Morgs, but...I had a question in my mind about "why is milk recommended if someone were to ingest something toxic"? And the reason was, because milk caused
"curdling" of the toxic ingestion. Which curdling slows down the bodies ability to process the toxins...because it's now "chunky basically". Well.. not to get off the subject (there is a similarity)
but "milk applied to the lesions does the same thing. Sort of like an absorbent that causes "the fluid part of morgs to coagulate" and form solids. So (guessing or assuming here) I'm sort of wondering if wine does that too. Causes the adhesion aspect
of "Morgs stuff" that might be in our mouths.

Like when we drink coffee. If milk or cream is added, that too might be why the gunk forms on the cup from our mouths. It's causing adhesions of the residue of Morgs to coagulate...and it's being left on the side of the cup. Maybe the properties of wine too has this "coagulating" or "adhesion" property. I sure don't know.

Which is fine for some of the conclusions he has drawn from using this method. I applaud him, he's doing more than anyone at this time, I feel like a nagging wife, backseat driver... lol... "No, Cliff, do it this way!" lol I want him to be successful, we're counting on him.

heheh I know what you mean. I ditto that (in that I am being like a back seat driver too) ;D But, we're trying cause I know it's all we probably think about.

[bannanny]

Morgs will grow in any kind of agar cuz it's growing in everything everywhere... that's what I think. We just need to find a way to stop it... and it's gonna be real hard to do.

[kammy]

SPICES

I think we can put them to sleep, Banny?... I'm studying... that's the best we can hope for right now. At least, we'd be symptom-free and they wouldn't be doing their damage.

Start using more spices folks, I started drinking organic tomato juice and adding tobasco, horseradish, and other spices. I'm also drinking bottled water with lemon, GSE and an anti-parasitical liquid herbal - after one day, the buzzing in my ear stopped. It had been 'ringing' for days. PH UP! Natural spices are a key to health.

[kammy]

Another Organism

I have a theory as to why the outer ear canal is where it lives, starts proliferating, etc., it is not a solid theory at this time, I'm in the process of studying it. It goes:

If we pay attention to nature, what's happening around us, we see that the bees have died off by 90% in Vancouver Island, I believe we are a larger version of them - but much slower to kill - if you look - you will see what we have in common? It is not the mite organism that is killing them. Just add the BT/Morgellons mixture to the equation and bingo!

Any organism that "takes in" the BT/Morgellons fungus/bacteria invention becomes a GM organism, possibly including humans?

The demodex mite organism residing on all of us lives in our ears and hair shafts, the same as one of the Morgellons organisms - and then possibly due to 'GM magic' morphs into something else?

I am looking at photos for visual comparisons at this time. (I hope Barb is looking too?)

We know that mite medicines for lesions don't work but might help at certain "live" stages?

[bannanny]

I've decided to become a vegan... I'm almost one anyway. I can't stand the torture animals are being put thru in these factory farms... plus the fact that I love them all and don't wanna eat 'em anymore. Thanks for the tomato juice with spices in it tip... I'll try that too kammy.

Interesting stuff about the bees and us too. Maybe I'll just stick a jalapeno in my ear and see what happens! ha! Glad yours is feeling better girl!

love ya ~~ bannanny