msimon3

Le Roy gets attention of Scientific American, and the national awareness grows... http://www.scientificamerican.com/article.cfm?id=could-infection-cause-tourettes-like-symptoms-teenage-girls

Very interesting finding about Sutterella bacteria found in the gut of people with autism. http://questioning-answers.blogspot.com/2012/01/autism-and-sutterella.html http://mbio.asm.org/content/3/1/e00261-11.full Sutterella also found in the gut of Crohn's and colitis, which of course leads to the question: why? Nobody knows yet, but they know it is not usually there in a normally functioning gut.

"The National Institutes of Health is stepping in to rule out other possible causes. The girls will have a MRI and get checked for things like Lyme Disease Bacteria. A pediatric neurologist is also coming to town to rule out a disease called Pediatric Autoimmune Neuropsychiatric Disorders Associated with Streptococcal Infections." "In the next few days environmental activist, Erin Brockovich, is sending a team to test ground samples at the school." :-/ http://rochesterhomepage.net/fulltext?nxd_id=295422

Dr. T jumping in... great news! http://www.wgrz.com/comments/152174/37/New-LeRoy-Student-With-Strange-Illness-Emerges ...and now the folks at Dent are willing to run more tests despite giving conversion disorder diagnosis: http://www.whec.com/news/stories/S2465335.shtml?cat=566

Well, the story made it to CNN: http://ac360.blogs.cnn.com/2012/01/18/video-dr-gupta-explains-mystery-illness Unfortunately A.C. and Dr. Gupta merely repeated the ridiculous notion of mass hysteria and offered no valuable contribution.

Here is the link to the Today Show interview of two affected students... http://today.msnbc.msn.com/id/26184891/vp/46022735#46022735

Updates: "Mass Hysteria" is the cause per Dr. David G. Lichter, a clinical professor of neurology at the University at Buffalo. http://www.buffalonews.com/city/article707323.ece Parents still looking for a cause: http://www.whec.com/news/stories/S2451060.shtml?cat=565 excerpt: Dr.Gregory Young from the New York State Health Department did say the girls are diagnosed by their doctors, getting treated and getting better. But when you talk to the parents of some of the girls -- that's just not the case. "Well in my opinion we've only just begun. If you haven't found anything then we have to turn some more stones and we need to have another investigation that is not government related," Jim Dupont said. "My frustration is until September 10th of 2011 I had a healthy girl, a girl that was in junior high who loved school had a lot of friends, was very happy high honor roll and then all of a sudden she wakes up from a nap and she's twitching out of control," Beth Miller said. Dupont and Miller are starting a support group for all the parents. They think if they work together they can get somewhere. Here is the contact information: Jim Dupont: (585) 746-2001 Beth Miller: (585) 356-7508

I thought this was an interesting event in the news. While PANDAS/PITANDS was not mentioned, it seems to fit the sudden onset profile and epidemiology. Six students at a high school in Leroy, NY recently became ill and developed symptoms of Tourette's: http://wbtai.com/LocalNews/tabid/115/articleType/ArticleView/articleId/1558/Neurologist-Speaks-About-LeRoy-HS-Tourettes.aspx http://www.wkbw.com/home/leroyjac-133424788.html http://www.wgrz.com/news/article/140966/37/LeRoy-Students-Exhibit-Tourette-Like-Symptoms

While there are many topics on the forum related to this subject, this topic seems like the best place to collaborate on continued discussion of Streptococcus Thermophilus. Contributions from other topics, and external links, are summarized here, and all are welcome to update. The gist of the concern over S. Thermophilus is: - it may cause or exacerbate symptoms of an illness based on its similarity to harmful forms of strep such as Streptococcus pyogenes. - no evidence is available to suggest S. Thermophilus is harmful. - suspicion seems plausible given what we know and don't know about some illnesses such as PANDAS. - if concerned, avoid foods and products containing S. Thermophilus, which occurs in some probiotics, all yogurt, most kefir, and most aged cheeses. Streptococcus Thermophilus Streptococcus salivarius subsp. thermophilus (common name Streptococcus thermophilus) is a Gram-positive bacteria and a homofermentative facultative anaerobe, of the viridans group. It tests negative for cytochrome, oxidase and catalase, and positive for alpha-hemolytic activity. It is non-motile and does not form endospores. It is also classified as a lactic acid bacterium. S. thermophilus is found in fermented milk products. It is not a probiotic (it does not survive the stomach in healthy humans) and is generally used in the production of yogurt, alongside Lactobacillus bulgaricus. The two species are synergistic, and S. thermophilus probably provides L. bulgaricus with folic acid and formic acid which it uses for purine synthesis. As long ago as the early 1900s, S. thermophilus has been used to make yogurt. Many of the yogurts sold in grocery stores today do not contain many live cultures of S. thermophilus because pasteurization destroys these beneficial organisms. Nonetheless, S. thermophilus is required by law to be present in yogurt. Its purpose is to turn lactose, the sugar in milk, into lactic acid. The increase in lactic acid turns milk into the gel-like structure characteristic of yogurt. The genus Streptococcus includes several pathogenic species, such as S. pneumoniae and S. pyogenes, but food industries consider S. thermophilus non-pathogenic. S. thermophilus is believed to have developed separately from pathogenic Streptococcus species for at least 3000 years. Research teams have sequenced the genome of two strains of S. thermophilus, CNRZ1066 and LMG13811, and stated that the bacteria are not dangerous. When the S. thermophilus species diverged from its pathogenic relatives, it lost most of the genes acknowledged as being responsible for virulence. The species may have lost these genes because it adapted to a new, dairy-producing, environment in which it did not need these genes anymore. Genome analysis has also shown that by adapting to dairy production, the species has acquired genes that its pathogenic cousins do not have. For example, S. thermophilus can use the energy in lactose to help itself grow. Dairy Products S. Thermophilus is common in many cultured dairy products (yogurt, kefir, cheese) but not all dairy products. Exceptions include dairy products made solely with rennet, and no "whey starters" or "cultures", which are products of enzymes and are not cultured with bacteria -- these are typically "fresh" cheeses and not aged cheeses. How you prepare and eat the dairy products is important. Some S. Thermophilus is thought to survive pasteurization; a study (links, below) shows it to be 99% destroyed at 175F. Manufacturers may add S. Thermophilus to pasteurized milk, rather than before, and are required to add to yogurt to sell products as "yogurt". Age of the cheese may be a factor in the amount of S. thermophilus available. While many cheeses use "whey starters" containing S. thermophilus, Parmigiano-Reggiano aged 24 months appears to contain little to no S. thermophilus. The dairy industry also uses other forms of bacteria named streptococcus, some classified in a different genus, including: - Streptococcus diacetilactis - Streptococcus cremoris (Lactococcus lactis) - Streptococcus durans (Enterococcus durans) - Streptococcus faecalis (Enterococcus faecalis) Dairy products likely to have S. thermophilus include: - brie (S. cremoris, S. thermophilus) - camembert (S. cremoris, S. thermophilus) - emmenthal (S. thermophilus) - grana (S. thermophilus) - gruyere (S. thermophilus) - kefir (S. thermophilus) - mozzarella, brick or aged (S. thermophilus) - muenster (S. cremoris, S. thermophilus) - parmesan (S. cremoris, S. thermophilus) - Parmigiano-Reggiano (S. thermophilus) - provolone (S. thermophilus) - romano (S. thermophilus) - swiss (S. thermophilus) - yogurt (S. thermophilus) Dairy products not likely to have S. thermophilus, but may vary based on manufacturer, include: - blue (S. cremoris) - brick (S. cremoris) - butter (S. lactis, S. cremoris, S. diacetylactis) - buttermilk (S. lactis, S. cremoris, S. diacetylactis) - cheddar (S. lactis, S. cremoris, S. durans) - colby (S. cremoris, S. durans) - cottage cheese (S. lactis, S. cremoris) - cream (S. cremoris) - cream cheese (S. diacetylactis) - edam (S. cremoris) - goat cheese - gorgonzola (S. cremoris) - gouda (S. cremoris) - feta (S. lactis, S. cremoris) - kefir, Lifeway (check the label) - limburger (S. cremoris) - monterey jack (S. cremoris) - mozzarella, fresh (none) - neufchatel (S. diacetylactis) - roquefort (S. diacetylactis) - sheep cheese - sour cream (S. lactis, S. cremoris) Probiotic products S. Thermophilus is common in many, but not all, probiotic products. Probiotic products likely to have S. thermophilus include: - Accuflora Advanced - American Health Probiotic - Country Life - Real Food Organics Your Daily Probiotic - Flora-Q 2 - Flora Udo - Kendy USA - ActiFlora Plus - Kirkman Multi-Flora - Natures Answer - Kids Probiotics - New Chapter Probiotic - Sedona Labs - iFlora Multi-Probiotic Formula - Source Naturals - Life Flora Acidophilus/Bifidus Complex - Sundown Naturals - Thompson Nutritional - 5 Strain Acidophilus - Trader Joe's Acidophilus and Probiotic Complex - Vidazorb Belly Boost - VSL3 Probiotic products likely to be free from S. thermophilus include: - American Health - Acidophilus - Aqua Flora - Aqua Flora Probiotic Restoration - Country Life - Acidophilus - Country Life - Power-Dophilus - Custom Probiotics D-Lactate free - Florastor - Jarrow Yum-Yum Dophilus - Klaire Labs Culturelle (lactobacillus GG) - Klaire Labs Ther-Biotic Detox - Lichi Superfruit - Lichi Super Fruit Diet - LactoSpore Probiotic with Lychee Fruit Extract - Mercola - Natren - Bifido Factor - Natrol - Acidophilus Probiotic - Natures Answer - Acidophilus and Bifidus - Natures Way - Primadophilus - Natures Way - Primadophilus for Kids - Renew Life FloraBear for Kids - Schiff Vitamins - Probiotic Acidophilus - Source Naturals - Acidophilus - Source Naturals - Acidophilus Lactobacilli with Pectin - Pearls Acidophilus - Therelac - Threelac (although does contain Enterococcus faecalis aka S. faecalis) - Twinlab - Allerdophilus - Wakunaga of America - Kids Kyo-Dophilus Lactobacillus Acidophilus Links http://microbewiki.kenyon.edu/index.php/Streptococcus_thermophilus http://en.wikipedia.org/wiki/Streptococcus_thermophilus http://www.probiotic.org/streptococcus-thermophilus.htm http://en.wikipedia.org/wiki/Cultured_milk http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1057183/?page=5 http://www.unipr.it/arpa/facvet/annali/2009/formaggioni.pdf http://aem.asm.org/cgi/content/full/74/19/6161 http://www.dairyconnection.com/cultures.jsp http://textbookofbacteriology.net/lactics_3.html http://intro.bio.umb.edu/111-112/OLLM/112s99/dairyBacteria.html http://www.thebeveragepeople.com/making-cheese-primary-cultures.html http://books.google.com/books?id=Sabnh9l76W0C&lpg=PA366&ots=N_f5rbrcy2&dq=thermophilus%20colby&pg=PA361#v=onepage&q=thermophilus%20colby&f=false http://www.cheesemaking.com/store/pg/105-Cheese-Cultures-FAQ.html#Anchor-11481 http://klaire.com/images/PANDAS.pdf http://www.milkfacts.info/Milk%20Processing/Standards%20of%20Identity.htm http://edocket.access.gpo.gov/cfr_2006/aprqtr/pdf/21cfr131.200.pdf

FYI, the folks at Emmi say it does indeed contain S. Thermophilus. I emailed them and they replied: Hello Mike, Below are the types of bacteria I was told are used in our Emmi Yogurt varieties. I do hope these are varieties that you are ok to have so you can enjoy the product! Have you tried the new Green Apple? It's truly unique and delicious! Thank you for your interest in our product! * Streptococcus Thermophilus, Lactobacillus Bulgaricus & Lactobacillus Acidophilus. * (name removed) _______________________ Emmi Roth USA, Inc. 657 Second Street Monroe, WI 53566 (name and contact info removed) http://www.emmirothusa.com

FYI, the folks at Emmi say it does indeed contain S. Thermophilus. I emailed them and they replied: Hello Mike, Below are the types of bacteria I was told are used in our Emmi Yogurt varieties. I do hope these are varieties that you are ok to have so you can enjoy the product! Have you tried the new Green Apple? It's truly unique and delicious! Thank you for your interest in our product! * Streptococcus Thermophilus, Lactobacillus Bulgaricus & Lactobacillus Acidophilus. * (name removed) _______________________ Emmi Roth USA, Inc. 657 Second Street Monroe, WI 53566 (name and contact info removed) http://www.emmirothusa.com