Are yeast involved in the vicious cycle of over-consumption of sugar?

Yeast that live in our digestive tract and other bodily cavities feed on sugar, producing alcohol, which inhibits the growth of their competitors. Some bacterial competitors convert the alcohol to acetaldehyde, increasing the toxicity to both us and presumably more to the yeast than to those bacterial competitors.

Now a yeast that produces any compound that increases our cravings for sugar should have a survival advantage over those that do not, although both types of yeast and sugar-digesting bacteria such as acidophilus bacteria would benefit from the increase in sugar.

If such yeast are feeding on our overly sugared diets, driven in part by our brains’ insatiable demand for sugar and our need for comfort food, their secretions may increase our cravings for sugar, thus increasing their chances of survival. If the yeast can kill enough of both the bacteria that produce acetaldehyde and those that produce acids, they can dominate the intestines. Pathogenic yeast may then inflame the intestinal walls and pass through to the circulation, and get all over the body.

Heavy drinking does not feed the yeast or cause yeast infections, but conceivably it aids and abets the yeast by adding more of the toxin that yeast are more resistant to than their competitors.

Yeasts that increase our cravings for alcohol should have a survival advantage over those that do not since presumably our consumption of alcohol aids and abets all alcohol-tolerant yeast species -including those that do not add to cravings- in their struggle for existence with bacteria.

IF the hypothesis is true, then taking a compound that kills yeast (perhaps sufficient oregano oil carvacrol, a potent germ-killing phenol derivative) should reduce overall sugar cravings by reducing those sugar cravings attributable to the yeast that stimulate them, which will in the long run reduce sugar consumption, which in the long run would reduce blood sugar, all other things being equal.

These anti-yeast compounds should also reduce cravings for alcohol.

Since the yeast do not CAUSE the cravings, but rather augment them, killing them would not END the cravings.


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