Easily. If Bacterial Biofilm is made mostly of pectin, or starch, it is easily magnitudes of times deadlier than cigarettes. The CDC says over 80% of chronic disease is in bacterial biofilm, and even cigarette diseases themselves incorporate it too. I believe it comes from processes started by filarial nematodes and other vector helminthiases. Farmer Worms use pectin based polysaccharide slime as an engineering material to build protection for their disease flocks. Dr. Tim Lu of MIT even uses a jam analogy to describe biofilm. Well, if we know what it is made of, can we get rid of it? Yes, but it is like bailing out a boat with a leak. Edible Pectin Enzyme and Wild Apple Leaves slowly nibble it away. It is up to your immunity or doctor to deal with the disease hiding inside the biofilm.
It got deposited very slowly. That is the trouble with bacterial biofilms. They are slow growing, and the are sealed from access by target medications. When you eat rice or a plate of spaghetti, most of it passes through as fibre, but a very small amount is absorbed by the large intestine. I take it that the helminth parasites use that to set up their disease farm, protected from all medical assault. Medicine does not have a very good track record against chronic biofilm illness.
It explains why biofilm diseases are great imitators. They are hidden from the normal human immune processes, and have evolved where they can throw the endocrinology all out of whack. Your immune system sees that pectin slime and ignores what it contains. If a human being were a computer/robot, it would definitely be a “bug” in our operating systems. It is why most of us don’t make it a century before we are all plugged up with pectin in our hearts and brains. We can’t get rid of it inside our circulatory systems, unless you try what I try to break it to simple sugars in situ. This will decrease your appetite a lot because you never feel hungry from all that sugar. The apple leaves force the worms out so hopefully you can then consume your pectin buildup faster than they do. It is everywhere in you that your blood can get to. Pectin is not taxed. It is in everything we eat to stretch it out. If it were taxed proportionally to cigarettes, would it be $10,000 a pound?
When you use edible pectin enzyme, other minerals help. Vitamin C reduces the viscosity of the expectorant biofilm slime, but has been contraindicated possibly with Lyme Disease. So does KCl Potassium Chloride, or potash. That is just plant ash, like cigarette ash, ironically. Reducing biofilm effectively is hard on breathing because it all comes out of your lungs. Celery and carrots, raw, are known to help loosen it too. Strong whiskey helps a bit too, but not very much of it. It dilates blood vessels and prompts a coughing response. Your liver must deal with all that ethanol though. There are many other enzymes too to get biofilm out. Kirkman’s Biofilm Defense makes a formulation pictured. I found invertase and serrapeptase help with the natural proteolytic enzymes in Wild Apple Leaves too. Nattokinase, like in miso soup, is shown to help. Biofilm has many ingredients, but it is mostly thick pectin jelly. Apple leaves seemed to be a catalyst to start the breakdown process.
A lot of pectinase gets consumed in your small intestine. Pectin makes your intestines slimy. Your body doesn’t produce any of those enzymes or minerals and you must consume them. Apple Cider Vinegar helped a bit, but it is kind of sour. That acetic acid ironically prompts an adjustment to a desirable basic body pH. Mixing it with ashes is not recommended because vinegar and ash produce H2S, a deadlier than Cyanide poisonous readily soluble gas that immediately attacks your central nervous system. It smells like rotten eggs. Do not clean an ashtray with vinegar to find out. Even smelling rotten eggs is a danger, so ventilate the area immediately. It is heavier than air and settles readily. That is all common knowledge in oil field because it occurs naturally with most petroleum.
I had a sip of coffee go down the wrong pipe. It is a quick expulsion of pent up juices. I also wouldn’t recommend that. It is like getting snotterboarded. Too much pectin glop to expel all at once. Very efficient though whether one likes it or not. Slow and steady wins the race here, when you are a guinea pig. Patience is a virtue. I couldn’t find much initially on Wild Apple Leaves and edibility, so I used Traditional Chinese Herbal Du testing guidelines, and have documented my experience here. A couple raw leaves a day, maybe 3, will keep the doctor away. You don’t want to make him expand his business. You use less as you go. About a leaf a week is where I am now, or less, but I may increase it a little. YMWV.
So while Wild Apple Leaves, at least mine, work some on biofilm, that main reduction driver is still pectin enzyme in half gram doses as necessary. You have to cough out a lifetime of that biofilm since your first infected bug bite, so I would get on it if I were you before your 60’s, but definitely, the sooner the better. It may vary as much as your bug bites throughout your life. Wild Apple Leaves will give you a surprise when they finally get down to all the pectin coated helminths attempting hiding out there. The little worms, <1 mm. long mostly, will wriggle out of your skin. If they are trypanosomes, they’re stealthy, and too small to see in blood smears. Pictures are here in this new paper that tells it all in a nutshell. My deer were susceptible to SURRA, or Trypanosoma Evansi infection.
The fibre with the apple leaf is a great probiotic. They used to make one pound packages of “Apple Tree Bark” for good health in the 1800’s. Since then it has fallen into disuse. It was an eclectic medicine thing. Tinctures were made up in 40-50 % ethanol for 1 – 4 cc. a day. I prefer just the air dried raw leaves for a steady dose. I tried microwave drying them slowly and carefully for a bit at first, but air dried are better. Maybe I should sun dry them like Super Beets. Their TV spot says they use light drying. Knock yourself out. There is no set method, but dry they are less bitter, and even taste a bit like the apples the tree will produce. They contain 90% moisture or higher though. Unfortunately, the current crop is closer to our antipode to the south of the equator.
Microscopers are interested in blood smears. There is lots of future work here for them, if a suitable trypanosomatid stain can be found to watch them wriggling alive. Here is what you are looking for. I just bet Zika Virus has some sort of parasitic filarial nematode like that behind it, and likely a farmer. By “farmer,” I mean it “farms” disease like ants nurture and farm aphids. The WHO has stepped in to class Zika as a worrisome epidemic. What I found has a lot of the similarities of a vector parasite helminthiasis like that. The Apple Leaves smoked them out, but the enzymes really help too. It isn’t just a cell, but a whole parasite animal and pals you have to deal with.
Vector Parasitic Helminth disease will overwhelm mankind if we don’t get up to speed here. It won’t be just one either. Looks to me like they create gallons of biofilm in your entire circulatory system over the years. That’s how they roll. Better get your weight up so you will be good eating for them, or just eat wild apple leaves and read them the riot act. That’s hopefully not all I can do to warn you nice people. How about a sign? Remember that old chestnut?