Dysbiosis can lead to a multitude of negative effects such as bloating, gas, diarrhea or constipation and build up toxins which result in low energy levels, lethargy, abdominal, joint and muscular pain. Poor digestion interferes with nutrient breakdown, absorption and metabolism, allowing toxins to accumulate and with poor absorption of nutrients your weight may actually increase as you starve your body of what it needs for nourishment and it holds on to excess weight for protection. With progressive deterioration of the intestinal wall, leaky gut syndrome can result, as can IBS (Irritable Bowel Syndrome) and more seriously, Chrohn’s Disease, among many others. Health can significantly decline as systemic inflammation occurs, contributing to heart disease, arthritis, joint and muscle stiffness and skin disorders. (1)

(1) http://amalakigirl.com/http:/amalakigirl.com/dizzy-with-dysbiosis/

*Author: Justin
I haven’t had die-off in 10 days. One perfect bowl movement or two a day. Indigestion stopped when I lowered my probiotic intake to one or two a day.

I haven’t felt this good in 5 years.

A touch of acid reflux here and there, but otherwise the last 10 days have been amazing.

I’m just so afraid to relapse. When can I be naughty? I won’t eat bread, white bread makes my stomach upset thought.

Also when will my vision get unwobbly?

Can I have one mocha a week?

Thanks!

*Author: tosh
Its good when someone is making progress it gives me a sense of belief and that i could get better as well , how long has it taken you to get to where you are now , i seem to take 2 steps forward and then 10 back , yet i feel nearly normal some days and others i feel horrid , i have a lot of dizzy fuzzy woozy head feelings and sinus, trying just now to take the antifungals but keep getting terrible die of, its so hard and lonely

*Author: Justin
Tosh,

I know how you feel. I’ve been there. There were times when the grill of a speeding semi seemed to be the only solution.

I have tried antibiotics, and antifungals. Never again. They only hurt. I suffered horribly for 5 years. More symptoms than I have time to list.

I have tried 8 probiotics. Only two have worked well and only one works great.

I believe that there is only one sure way to get better. I was a guiena pig for 5 years so I know! Oh it took me 2 intense months and 700 dollars to get where I am today.

Here’s exactly what I did. It’s hard to do. Crap I was eating potato chips in hummus for a treat.

Drink nothing but water,

Eat, fresh meats, vegtables, and limited fruit. Perhaps a bannana for a treat because they have FOS, and yogurt. NOTHING else. Seriously. It sucks hard core. Gluten feeds candida, so no wheat or breads.

Theralac is the probiotic I take; I was taking 4 a day for 45 days mixed in with Theralac’s Truflora. So essentially 200,000 live active cfu of probiotics a day. Die off lasted about 45 days so then I cut back to 2 probiotics or 80,000 cfu a day.

It MUST be live active refridgerated cultures with at least 40,000 cfu per capsule at time of manufacture. This is so the stomach acid doesn’t kill them all. I’ve tried 20,000 and 10,000 cfu and I had to take 8-10 of them a day to get the a lesser effect but close to that of the Theralac.

Also multi-vitamins and other supplements especially Iodine. Polly turned me on to it and I have to say for me 450 – 900 mcgs of Iodine a day helps me sleep and have energy.

And very important, weird but true, Apple Cider Vinegar and baking soda.

2 TBLS AVC and 1/2 tsp baking soda in a tall glass with 1/2 cup of water three times a day to alkalize the body. When the body is sick it alkalizes itself from a ph of 7.2 to 7.4 or so to kill bad things. Candida likes the body to be 6.8 ph.

Hydrogen Peroxide. OMG, so much flipping propaganda from FDA and its cronies. I bought some and used it and it helped my energy and helped kill candida. Its not necessary but I had to try it. HP is found in rain and breast milk and is part of the reason why babies have incredible immune systems. FDA and others just flat out lie of course, why help peole get better cheaply when you can keep them sick and buying drugs?

Anyway now I use it occasionaly and gargle with it to kill the candida in my throat.

Please research anything I’ve told you. If you have any questions on what I did let me know. Polly is a great resource. I only know what I know in healing myself.

If you read all my posts you can see how far I’ve come and what I did.

But I’m not 100% yet. I’m at 80% which feels amazing.

I hope you get well. I know how it feels. Every bite of I take of things I wonder, “Is this it? Is this going to be the thing that sets me back to square one?

I don’t believe in luck so I won’t say good luck, but I really do say, “Get better!”

*Author: Kelly
Way to go, Justin! I hope it just keeps getting better! I may try your apple cider and baking soda – I need to get myself just a bit farther along too. There are so many things to try – and how do you use the hydrogen peroxide?
Did you ever get tested to find out specifically what types of issues you had? I’m seeing my doc today, and may have her test my thyroid, at least. Am also having trouble with a throat infection – I think it’s bacterial. I may try a low spectrum antibiotic to get rid of it – but I’m really worried about using an antibiotic again and going back to square one!
So glad you’re that much better – we all need to cheer each other on when we hear good news like yours!

*Author: Justin
I’ve had so much blood drawn for so many different things it’s ridiculous.

Every single time they say, “everythings fine.”

My die-off was proof positive of candida and the symptoms. I had one doc tell me “probiotics really don’t do anything.”

As for the peroxide,

I just bought 12% food grade Hydrogen Peroxide off Amazon.

I’m mixing 1 1/2 tsp with 32 oz. of water and drinking 8 oz. of it 4 times a day.

I still have unanswered questions with the peroxide. It is absolutly safe if you dilute it, but… does it kill good probiotics? What exactly does it do to candia? and a few others. I don’t mind trying things I feel would help. www.earthclinic.com or something like that has hundreds of people saying ACV works for them and only a handfull saying not.

I think the biggest thing that helped me was cutting out breads and all sugar.

I’m not there yet but I’m trying!

Thanks for the support. I hope you find what works for you.

*Author: Kelly
I didn’t know you could buy food grade hydrogen peroxide. The only kind I’m aware of is the stuff you use to clean cuts with! My doc is having my TSH thyroid checked, but not T4 or T3 since they aren’t covered by insurance. She said she could check them if the TSH showed any irregularities. She’s been really good about working with me – but doesn’t have much to offer regarding knowledge of the syndrome. She prescribed amoxicillan for the antibiotic. I guess I’ll just keep taking my intestimax to combat the yeast. If you or anyone out there has any ideas (regarding what to do to keep the yeast in check when you take an antibiotic) I’d love to hear them. I will probably supplement with a probiotic too.

*Author: Tosh
Justin , I thought you couldnt take apple cider vinegar on the candida diet ? its a long hard struggle and trial and error as you go ,and we are all different, but when you hear of people getting better it gives you hope to keep going, i was at my dr and asked him about candida he looked at me lke i came from another planet!! iv had so much blood taken and always come back clear, then they say ah its anxiety, did you have any symptoms of the head ears etc, take care

*Author: Justin
Oh yeah. Dizzy. Could barly drive. Migraines, but that might have been work. Didn’t heal well. Couldn’t focus.

As for ACV. The jury is still divided. It is of my opinion that all of the yeast is removed during the filtration. And at the very least the yeast is dead and unviable. I spent 8 hours straight reading info at earthclinic. I believe ACV is ok. But everyone is different. I was so desperate I figured it couldn’t get any worst.

*Author: tosh
Why when i try to take anything for the candida do i get all they symptoms in my head and ears driving me mad, any ideas

*Author: Justin
I know that when I ate gluten if felt like I was on morphine. Dizzy and unblanced.

Candida are yeast (154 different species) that are members of normal flora of skin, gastrointestinal tract and genitals. It is also found in the environment, particularly on leaves, flowers, water, and soil. The most widespread and important of the candida species is Candida albicans.
Candida albicans is a dimorphic organism. This means that under normal conditions it is a sugar fermenting budding yeast. In acidic pH or when our immune system is weakened, it shifts into its fungal form and becomes pathogenic (disease causing, harmful). This condition is known as candidiasis. Candida overgrowth then sets off a cycle that leads to the further weakening of the body’s defenses, which in turn allows candida to spread even further.

To break the cycle it is usually necessary to address many of the contributing factors, but eliminating candida is the first and crucial step. Without that, no treatment is likely to have a substantial and lasting effect.

As a defence against the many disorders caused by candidiasis, Ninazu Health Products offers ThreeLac and a range of other proven products.

What is candidiasis?

Our gastrointestinal tract is lined with mucus that is home to up to 500 different species of microorganisms, primarily bacteria and yeast. These organisms serve very important functions. They produce enzymes that help us digest food and keep pathogenic microorganisms in check. The intestinal ecosystem, however, is very fragile and can be easily thrown out of balance by

Large and/or repeated doses of antibiotics
Orally administered steroids (contraceptive pill and other steroid-containing medication)
Stress
Compromised immune system due to illness, chemotherapy or heavy metal toxicity
Diabetes
Parasites
Acidic pH in the digestive system (due to red meat and refined sugar consumption).
When the protection of the useful microbes and that of the intestinal lining is impaired, proliferation of harmful organisms starts (dysbiosis). Candida transforms itself from a harmless yeast form to a pathogenic fungal form, a condition called candidiasis. Antibiotics contribute to this state twofold. They kill or suppress many of the useful bacteria in the intestines (together with the bacteria they were supposed to kill elsewhere in the body) and also serve as growth promoting factors for candida.

Dangers of uncontrolled candida growth
When Candida growth becomes uncontrolled the following happens: First, fungal metabolites and/or toxins interfere with the functioning of nutrient-uptake and their transfer into the bloodstream. Then the fungus grows long stringy structures (rhizoids) that can penetrate the upper cell layer of the intestinal wall causing symptoms very similar to those of Irritable Bowel Syndrome.

Leaky Gut Syndrome
Over time, the rhizoids can penetrate the gut wall and make it inflamed and porous causing Leaky Gut Syndrome. The damage to the gut from candida comes both from impaired biochemical processes in cells of the intestinal lining and the physical damage caused by the spread of the rhizoids. In the next step the rhizoids break down the barrier between the intestine and the circulatory system in which case candida can enter the bloodstream and spread throughout the body (Systemic candida). Candida can invade virtually any organ or part of the body where the defenses (physical and immunological) are weakened.

Leaky Gut Syndrome is thought to be the underlying cause of bowel disorders and very likely the stage of candidiasis that contributes substantially to food intolerances, environmental sensitivities, allergies and asthma.

Food intolerance and environmental sensitivities
As the intestinal mucosa becomes permeable, macromolecules (partially digested dietary proteins), toxins and pathogens can enter the bloodstream and reach organs that they normally would not. Food intolerance and environmental sensitivities are adverse reactions to certain nutrients and environmental pollutants (tobacco smoke, dust, chemicals etc.) that do not involve the immune system’s actions. They cause milder symptoms than allergies, but they are not harmless. They can be the prime cause of many niggling, long-term problems that are able to run down the immune system and make one feel ill over time.

Allergies and autoimmune disorders
Allergies develop when the agents (antigens) that entered the bloodstream set off a reaction by the immune system. Some of these molecules are similar to molecules of human tissue and when the immune system develops antibodies to attack the antigens it attacks healthy tissue as well and autoimmune disorders develop. It is possible to distinguish between the toxic and allergic reactions by testing for antibodies against suspected antigens.

Vitamin and mineral deficiencies
Candida overgrowth often contributes to malabsorption (decreased nutrient uptake) as well, a problem that can lead to vitamin and mineral deficiencies that in turn can affect a large number of enzymatic functions throughout the body. Of the mineral deficiencies most notable are copper, zinc (typical of children with autism) and magnesium.

Candidiasis and the nervous system
The effect on the nervous system of candida overgrowth is also manifold. Candida produces toxins (canditoxin and ethanol) that affect our brain and it releases metabolites that are also toxic and interfere with our biochemical processes. Overgrowth leads to the release of these molecules in large quantity.

Canditoxin, when injected into rats, causes unsettled behavior, paralysis of the limbs and ultimately death. We read a mention (but could not find the Japanese reference) that canditoxin also causes long-term impairment of the immune system.

Ethanol (alcohol) is known to cause fatigue, aggression, depression and toxicity. Most notable of the fungal metabolites is tartaric acid, a very toxic molecule similar to malic acid. Malic acid is a key molecule in the energy producing biochemical process of our cells (Krebs cycle). By replacing malic acid in the Krebs cycle, tartaric acid compromises cellular energy production, and is likely to be directly linked to the fatigue and cognitive problems (brain fog) that often accompany chronic fatigue syndrome and fibromyalgia, for example. Tartaric acid is highly toxic to muscles (and the kidneys), which would explain why muscle pain is so prevalent in many of the disorders discussed here. Another yeast metabolite, arabinose, has been also been suggested to play a role in hypoglycemia and protein dysfunctions.

In addition to the above-mentioned inhibition of energy production, effects of canditoxin and ethanol, it has been shown that the brain can be reached by partially digested molecules from dairy and wheat products such as casomorphine (from dairy products) and gluteomorphine/gliadorphine (from wheat and other grass seeds). These molecules, if they enter the brain, act like morphine by interacting with the brain’s opioid system. The opioid system is central to the regulation of cognition, pain perception, memory, blood pressure, sexual activity and some aspects of immune function.

So I guess I was suffering from leaky gut too.

*Author: Tosh
No wonder my body feels like it is being poisened with all these toxins, did you feel like your body was being poisened, bit i dont get is how do i feel near normal sometimes then i feel horrid again !!!

*Author: Justin
yeah,

I felt almost normal at times.

It what you eat. I am done eating bread for a while.

I was doing great until i tried to reintroduce bread into my diet.

I am certain that during the healing process one should not have grains of any kind. At first I did not believe it even though I read it over and over again. Now I know.

Sugar and grains feed candida the most. When I first started heavy probiotics I felt horrible for 2 – 3 weeks and I almost gave up. But then I started feeling better and better.

No way in hell do I want to go back and I’m sick to death for fear that I restarted my candida by eating too much bread. I don’t have the money or supply of pros to go heavy on them.

Serious about the grains and sugar.

*Author: Polly
Hi Justin,

If you crave any food, that is a hint that you might have an allergy / sensitivity to it. So, it is best to leave it alone. However, with a craving for chocolate, sometimes they think the craving might be a need for more magnesium.

I don’t know of any rules that say when you can cheat or not cheat again. It just seems wise that if you do cheat on your diet, make sure it is a tiny cheat.

As for the vision, I don’t know what is going on there. I only get some focusing problems if my eyes and body are very tired.

*Author: Justin
Thanks Polly.

I hear ya on the craving allergy thing.

I really only crave dried apricots and potato chips. I can’t imagine being allergic to those.

I confess I’ve been having ONE mocha every sunday. The first time I almost had a panic attack drinking it.

I had one slice of sourdough toasted with butter and worried about that too.

It seems I didn’t take any steps back, it’s just that I want to try a Guiness now, and I want to cut down to one probiotic a day. But I am REALLY afraid to cut back and or the one Guiness.

Any guidence for me?

*Author: Kelly
I tried beer once about 6 years ago (which was about 6 years after my first BIG yeast infection), and I couldn’t do it. I got really gassy, and uncomfortable. That was enough for me at the time. I guess all you can do is try it and see what happens. The problem with beer is it contains yeast – and I’m not really sure about this, but is it even killed during processing? At least with breads the yeast is killed during baking – but many people still react to it due to allergies and the carbs and sugars.

*Author: Polly
The one beer or a half beer doesn’t seem to much of a cheat. I would find something other than potato chips though. A baked potato with organic butter from grass fed cows, or with sour cream and chives would be much better than potato chips. The oil on the potato chips is not good

*Author: Polly
Beer contains a fair amount of estrogen. You might be better off with vodka, as far as yeast growth in your body is concerned.

*Author: Kelly
I’ll be curious to know what happens if you try that beer now, Justin. It’s so interesting how different we all are, isn’t it? I think MY personal yeast problems were directly related to a beer drinking partner (my husband loves beer) and my first really bad yeast infection was connected to a night that we had been drinking beer. I also was tested and found to have an allergic reaction to brewers yeast. Of course, that doesn’t mean it will be the same for you – and that’s why I’m interested in hearing what happens!

*Author: Justin
Kelly,

We are all different. But candida is the same in all of us, so in one regard we are all the same.

I really think that one must get the guts healed first.

I went though a very bad drinking phase in college, then a very bad boss, which was worst. So I know how it goes.

Ah, my point is, did you read that post about how bad modern yeast is for you?

Here it is in case:

Sourdough Bread and Health

International Medical Veritas Association

In the instance of cancer, instead of treatments that either slash, burn or poison away the tumors and cancer cells, we are going to eat our way with pleasure to stronger health while removing one more cause of cancerous conditions. Research at the Cancer Immunology Program at the Peter McCallum Cancer Centre in Melbourne, Australia has shown recently that the human immune system can stop the growth of a cancerous tumor without actually killing it. There are many natural ways we can increase immune system strength and function and this is vital in our fight against cancer and many other chronic degenerative diseases. The consumption of spirulina in large quantities is at the top of my list of natural agents but in this chapter we rediscover Sourdough bread as “the staff of life,” for it enhances the entire immune system.

If Americans do not change their eating and drinking habits
within twenty years we will have nutritional obliteration.

Dr. James Beasley

Ford Foundation Project

Most of us do not know that before the 1950’s most bakeries ran 2 shifts of workers because the dough was fermented throughout the night with a long and slow natural fermentation process. The very first things corporate bakers did to increase profits was to introduce the fast loaf (3 hours from start to finish), effectively eliminating the need for this second shift of workers. This seemingly innocuous cost-cutting decision would prove to have an incredible impact on our health as have a host of commercial processes in the food and agricultural areas.

The catastrophic changes in bakery procedures were a disaster that went largely unnoticed and today some bakeries produce some bread in just 40 minutes from start of dough to baked finish. The general public has become conditioned to commercial bread products and is uninformed about the effects of the commercial processing that regular bread undergoes.

Free of commercial yeast, sourdough breads have
an aroma and distinctive flavors all of their own
and are naturally leavened by a fermented starter.

Very basic sourdough bread that had once been fermented for a healthy 8 hours or more is not to be found anywhere except in ones own kitchen today. In commercial bread yeast levels are dramatically increased, accelerants and proving agents introduced including bromide, a known thyroid poison that was insanely substituted for iodine in the US. Fast-made bread is one of the most destructive implementations into the modern diet. It has become normal fare. Poorly-prepared and poorly-digested wheat is the chief contributor to the current plague of “gluten-intolerance,” obesity, diabetes, Candida diseases and many allergenic conditions all of which contribute to the conditions that cause cancer.

Only when wheat gluten is properly fermented is it healthy for human consumption. When not it is potentially one of the most highly allergenic foods we eat. It is similar to the controversy with soy which also can only be considered a health food if it is fermented long enough. Correctly fermented wheat contains 18 amino acids (proteins), complex carbohydrate (a super efficient source of energy), B vitamins, iron, zinc, selenium and magnesium, and maltase.

It is important to understand that the longer
the ferment time the less yeast is required.

Bread was first leavened by the Egyptians around 2300 BC. They discovered that a mixture of flour and water left uncovered for several days bubbled and expanded. If mixed into unleavened dough and allowed to stand for a few hours before baking, it yields light sweet bread. This kind of natural leavening remained the basis of Western bread baking until the 20th century when bread made from commercially prepared yeast was introduced.

Naturally leavened breads rise over time (6 to 8 hours) by the action of wild yeast spores drawn into the sourdough starter from the air. Mixing the starter with more flour and water and a little salt forms bread dough. As the unique and complex family of friendly bacteria thrives on the nutrient-rich whole grain flour and mineral-rich salt, they produce carbon dioxide gas. Fermentation continues, and the leavening or expansion of the bread dough creates a fine-grained, moist texture.

These beneficial bacteria in sourdough help control candida
albicans, whereas baker’s yeast is a pro-candida organism.

The fermented quality of naturally leavened bread has several healthful advantages over yeasted breads. Yeasted breads are raised very quickly by a refined yeast strain that has been isolated in a laboratory under controlled conditions. In the process of making sourdough bread, during the rising time (called proofing), bran in the flour is broken down, releasing nutrients into the dough. In particular, the phytic acid (phytin) in grain needs to be 90% neutralized in order for the minerals, concentrated in the bran, to be absorbed by the human body. According to the experiments done in Belgium, phytin can be neutralized by natural bacterial action and to a lesser extent, by baking. In naturally leavened bread, the combination eliminates all phytin, while in yeasted bread about 90% remains.

People with allergies to commercially yeasted breads may not have the same sensitivities to naturally leavened whole grain sourdough bread.

With sourdough bread, complex carbohydrates are broken down into more digestible simple sugars and protein is broken down into amino acids. Enzymes develop during proofing which are not lost in baking since the center of the loaf remains at a lower temperature than the crust. It’s the fermentation, partly from lactobacillus, that makes eating good quality bread an aid to digestion of all complex carbohydrate foods including other grains, beans, and vegetables. It helps restore the functioning of the digestive tract, resulting in proper assimilation and elimination.

In a study comparing the effects of sourdough bread with commercial bread, researchers reported that sourdough bread significantly lowered serum glucose and insulin responses and gave greater satisfaction than the other bread. “It is concluded that sourdough baking and other fermentation processes may improve the nutritional features of starch,” the researchers concluded.[i] Sourdough bread rates a 68 on the glycaemic index as opposed to the rating of 100 by other breads. Foods that have low ratings on the glycaemic index are prominent in societies that tend to have lower incidence of diseases and unhealthy conditions that run rampant in our culture such as diabetes.

Researchers in Sweden at Lund University have noted that the fermentation process that’s involved in the creation of sourdough utilizes carbohydrates, lowering the carbohydrate level in the dough as it’s transformed to lactic acid. The result of this process means that sourdough bread can aid in ensuring that your blood glucose level remains in line, helping to guard against various diseases especially diabetes.

About 95% of the flour used in the USA is white.
Only 20 to 30% of the grains original vitamins are retained.

Natural leavened bread, because of its inherent beneficial ferments, slowly recreates the population of friendly lactobacillus digestive bacteria in the absorption tract. The end result is a recovery of digestion and proper elimination by the effective action of friendly bacteria. Numerous studies demonstrate that populations with the highest fiber intake have the lowest incidence of colon cancer.

In an article, published in 1984 in East-West Journal, Ronald Kotsch describes why conventionally yeasted bread contributes to disease. “In (conventional) yeast fermentation, the starch cells of the bread actually explode. The patterns they form are identical to those of cancer cells. According to French researcher Jean Claude Vincent, the bio-electrical energy of the dough also is identical to that of cancer cells.”

According to Walter Last, “Undigested gluten from quickly risen bread can seriously weaken the intestinal wall. Its effect on the tiny absorption villi in the small intestine may be compared to the action of sandpaper on wood. Animal experiments have shown that the intestinal absorption villi are long and slender before they come into repeated contact with wheat protein. Afterwards, they become blunt and broad, with a much-reduced ability to absorb. This greatly contributes to the widespread incidence in our society of people with problems of malabsorption and who are missing out on vital nutrients. In such people, not only are the absorption villi blunted, the irritation caused by the sandpaper effect of gluten produces a protective mucus coating over the intestinal wall and this makes it still more difficult for nutrients to pass through the intestinal wall.”

Thus we find gluten, and especially wheat gluten, implicated in malabsorption diseases, arthritis, autoimmune diseases, cancer, diabetes, and just about every disease under the sun. When things go wrong in our guts we do not receive the nutrition we need. Malnutrition is one of the major factors that lead to disease including cancer.

Since bread and wheat products are such an important part of daily food consumption, it follows that such food items be healthy and wholesome. Today’s milling, refining, bleaching, enriching, and addition of various chemicals to flour and baked breads cause many scientists and medical workers to question their nutritional quality as well as their safety.

Traditionally starters were passed down from generation to generation but if you don’t know someone who has it one can simply mix some flour and water (some suggest starting it with fresh pineapple juice instead of water) and leave it out on the counter for a week or until its bubbling. During this process the natural yeast and bacteria in the air will impregnate the mixture) Sourdoughs are fermented by a variety of lactic acid bacteria, called Lactobacillus, which consume sugar to form carbon dioxide and hydrogen gas. They also produce lactic and acetic acids, which give sourdough breads their distinctive flavor. Traditional sourdoughs do not contain baker’s yeast.

Storage methods for breads that contain no additives are very important to maintain freshness and to avoid spoilage. The staling process begins for regular yeasted bread as soon as the bread is removed from the oven. Sourdough bread on the other hand increases in nutritional value for days. Freezing bread prevents microbial spoilage. Baked bread can be kept frozen for three months without losing flavor. Interestingly, slightly stale bread is more easily digested than fresh bread, up to ten days, after which there is a reversal (Jackel et al., 1952). When I used to make sourdough bread I would make many loafs but would wait two days before freezing any of them to let the natural yeast continue to work in the bread.

Use organic whole wheat stone ground if possible. The toxicity of pesticide residues on food depends on whether organs, including the liver, have the ability to metabolize them and their resulting metabolites (Hayes & Borzelleca, 1982). There is evidence that pesticides also interact with other chemicals and nutrients in the diet (Dubois, 1972). Chronic poisonings have occurred from ingesting aflatoxins from grain due to inappropriate cleaning (Opitz, 1984; Pfander et al., 1985).

There are several advantages to stone-ground wheat flour. The endosperm, bran, and germ remain in their natural, original proportions. Because the stones grind slowly, the wheat germ is not exposed to excessive temperatures. Heat causes the fat from the germ portion to oxidize and become rancid and much of the vitamins to be destroyed (Aubert, 1989). The nutritional importance of using fresh stone-ground grains for bread-making was revealed in the results of feeding studies in Germany (Bernasek, 1970). Rats were fed diets consisting of 50% flour or bread. Group 1 consumed fresh stone-ground flour. Group 2 was fed bread made with this flour. Group 3 consumed the same flour as group 1 but after 15 days of storage. Group 4 was fed bread made with the flour fed to group 3. A fifth group consumed white flour. After four generations, only the rats fed fresh stone-ground flour and those fed the bread made with it maintained their fertility. The rats in groups 3 to 5 had become infertile. Four generations for rats is believed to be equivalent to one hundred years in humans.

Mark Sircus Ac., OMD
Director International Medical Veritas Association

http://www.winningcancer.com/

*Author: Kelly Krause
That was a very interesting discourse on sourdough bread. I’ve actually made sourdough starter for sourdough pancakes before – so I’ve made that kind of bread from scratch, but I never connected it as a healing food for candida. I’ll have to try some through my health food store.

Thanks again, hope your wellness continues!

*Author: Kelly
I noticed that store bought sourdough english muffins had yeast listed as part of the ingredients. So I’m guessing that we need to make our own – or make sure that you buy bread that doesn’t have added yeast then?