This is incredibly ironic considering that this very same amalgam mixture must be handled, transported and disposed of as a “toxic substance”. Furthermore… (1)

Oral lead exposure induces dysbacteriosis in rats and for the first time it was shown that oral lead exposure causes drastic changes in the gut microbial community. Proportional to the lead dose received, the relative number of lactose-negative E.coli cells increased up to 1,000-fold in comparison to the other microbial groups during 2 wk of exposure. Considering the number of microbes in the intestine, such a shift in intestinal microflora is very significant. (2)

(1) http://amalgamillness.com/Mercury.html

(2) http://www.dr-jacques-imbeau.com/metalsgutdysbiosis.html

*Author: Patricia
I just wanted to say that I had my amalgam fillings changed a few years ago on my homeopaths advice, I must say that for about 6 months afterwards I was horrendous, then things picked up and I was in the best of health which lasted about 4/5 years, then last about 2 years ago I started getting niggly things such as instead of just normal hayfever I had to have an inhaler as I couldn’t breath properly, after having the inhaler my health appeared to improve until the next spring and away it went again, I got another inhaler and got slightly better, then all of a sudden last summer it was being hit with a sledgehammer wham! everything went, my RA flaired up again to the point where I had to look out my walking sticks again, I hadn’t used them for years.
I went back to see my homeopath and she said I had candida, I had heard of it but not that much, well I can assure you I won’t take it lightly, I can hardly function throughout the day now, I did have severe depression for a while which as far as I know is all related to ‘kill off’, well to be honest I really do think if this thing is not dead by now then it is indistructable, I don’t seem to be getting any better, I have been on this horrid diet for ages now and am getting so bored with it that at times I wonder whether it is worth being this miserable or should I just eat what I want, after all I am still in so much pain that I can’t get out most days and have to get others to do chores etc., for me, in my eyes it’s a bit like why suffer and not have something to enjoy while I suffer or suffer and be miserable while I suffer, gosh that sounds really bad, I sound like a real moaning minnie here, I just want to know when it will end, but all I keep hearing is “how long is a piece of string”.
Thanks for listening and for letting me get some of this off my chest, I tend to put a face on for friends as I am sure they think that I should be better by now.

*Author: Justin
Welcome Home!

I don’t even know what normal feels like anymore!

All I can say from experience is,

1. Get a good probiotic. I’ve been through only about 7-8 brands now and have found that Theralac is by far the best at 40,000 cfu upon manufacture.

2. Get a good multi-vitamin. Source Naturals makes one that got 1st place internationaly.

3. Drink lots of water 8 or more cups a day.

4. Iodine. The Japanese eat up to 12 mg a day! I take 450 -900 mcg a day.

5. Apple cider vinegar. Earth Clinic online is a great resource for it.

6. Never give in.

7. Stay away from white sugar and flour. The only bread I eat is sourdough. And the only sugar I eat comes from my food.

8. Stay true to the diet. Read, read, read.

Good luck!

(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?

(1) http://www.liferesearchuniversal.com/candidiasis.html

*Author: Kelly
I just started taking amoxicillan for my throat infection. I’d had the infection for about 2 months, and tried everything to get rid of it – using a neti pot and grape seed extract, sleeping lots, etc. I REALLY didn’t want to use an antibiotic, but the infection was wearing me down.
I’ve already seen the negative side affects in less than 24 hours – more bloating and gas, nausea, etc, and my throat still hurts! I’m kicking myself for not having the doc do a throat culture first just to make sure it WAS bacterial. I’m going to try using the drug for 8 more hours, and if I don’t see an improvement in my throat, I think I’ll quit.
Does anyone know how long it takes for an antibiotic to show results when fighting a bacterial infection? Please respond even if you have a good guess, I don’t want to keep taking this drug any longer than I have to if I don’t need it.

*Author: Justin
Oh….quick start triple dosing on probiotics!

This could be good! If I could go back in time to the days when I took amoxicillin I’d take pros.

What if the antibiotic kills the yeast to the point where its almost gone? But then comes back because its so hard to kill. But…your taking pros and so the amoxicillin kills the yeast and the pros step in and finish the job!

I hope. Please try www.theralac.com and ask for a Physician’s Guide and an order of Theralac and Truflora. Please. You can get it before you are done with your course of antibiotics.

If you try it and it works, then that’s two people who found a great system for healing!

I took 3 Theralac and 1 or 2 Truflora for err well 30 – 45 days. Which got exspensive, but it was worth it! And you must do the no gluten, sugar, or yeast diet.

You’ll see after 4 days that the pros are working great and the Physician’s Guide acknowledges candida!

Stay on the antibiotics to kill the yeast and take pros and get better! Or stop the antibiotics and take the pros and get better!

Oh and the throat infection. I’ve had one for ages 3 years and lately I’ve been gargling the peroxide and I’ve been watching it go away. I tried nystatin and it just came back I know it is from candida. I’m hoping that as my pros take hold that it will go away.

Keep us updated!

http://www.theralac.com/TherapeuticProbioticDose.aspx

http://www.theralac.com/

*Author: Kelly Krause
Thanks for the advice, Justin. To my knowledge, antibiotics don’t kill yeast, they usually kill bacteria. That’s why they are so bad for yeast problems – however, if I have a bacterial overgrowth in the gut, they will kill that. Yeast proliferates because the antibiotics kill all the bacteria both good and bad. I only started taking the amoxicillan because I was about 90% sure the problem in my throat was bacterial. Turns out I think I was right, as the day went on, my throat improved big time. Did you have doctors tell you to take antibiotics to kill yeast? If so, what was the reasoning behind that?

I took your advice before I even read this, and started a probiotic called culturelle. I also ordered some of the theralac you had mentioned in your last post (at first I was confusing the product with “threelac,” a probiotic I had tried in the past, and found helpful, but not a wonder drug. The theralac looks interesting, and I hope it will help.

I am DEFINITELY going to tread carefully while I’m on the antibiotic and go real low carb/sugar.
Thanks again for your quick response and support!

(1) http://www.raysahelian.com/soilorganisms.html

*Author: Polly
Any of you that are considering taking soil-based bacteria, should read pages 17 to 20 in this book.

The Health Detective’s 456 Most Powerful Healing Secrets (Paperback)
by Nan K. Fuchs (Author)

If you go to Amazon, do a “search inside this book” for the word “soil.” That should lead you to page 17

*Author: Justin
I agree with you Polly. My past probiotic had soil based bacteria.

Theralac does not.

It’s not Threelac, which is a scam in my opinion.

Please check Theralac out and do some research into it.

What’s Inside a Theralac® capsule?
Five Probiotic Species:

Lactobacillus acidophilus probiotic – 5 billion CFU
Lactobacillus paracasei probiotic – 5 billion CFU
Lactobacillus rhamnosus probiotic – 2 billion CFU
Bifidobacterium lactis probiotic (animalis) – 5 billion CFU
Bifidobacterium bifidum probiotic – 3 billion CFU
20 Billion Total Colony Forming Units (CFU)
2 prebiotics that stimulate the probiotics (patent pending).
Natural acid-proof gel formulation (patented).

40 Billion CFU at time of manufacture.

I haven’t formed an concrete opinion on soil based bacteria as of yet.

Since time immoral people have been digging roots and eating them and the soil based bacteria on them. How can millions of years be wrong?

So for me I wonder if it is not just poor management of the companies that sell the products.

Don’t get me wrong, we are in agreement here, I’m just giving both sides one grain of salt.

*Author: Justin
Here is one of the SBO’s that I was consuming.

After reading wiki I am not worried about ingesting this one.

http://en.wikipedia.org/wiki/Bacillus_subtilis

It is the only SBO that is in Garden of Life.

Although after reading Garden of Life I found it had only 5 billion cfu at manufacture which explains why I took 8 a day. Theralac had 40 billion cfu at manufacture.

This SBO is also found in natto which is extremly healthy. I’m sure there are other SBO’s that I don’t know about that are not so bengin.

*Author: Polly
With soil based bacteria, you don’t use the high count. 2 billion has been shown to be effective. However, if you are going to use normal intestinal bacteria like L. acidophilus and B. bifidum, then I don’t think you can find a study using only 2 billion. Studies will use on the order of 30 billion to 200 billion of the normal residents. From talking to others at this website, one would suspect that higher amounts are usually needed to make a difference when using the normal resident bacteria.

Notice that Primal Defense doesn’t say how many CFU are in it. They do say 5 billion CFU with the Primal defense Plus, where they have added yeast. That long list of normal resident bacteria is great for marketing purposes. However, the amount is probably so small that it makes little difference to most people. There is nothing in his literature to suggest that these extra bacteria are synergistic. So, why are they in the mixture?

I believe it was Jordan Rubin’s book that made the argument that we have been eating soil based bacteria since time immemorial.

However, just how much soil based bacteria and what type of mixture would be found clinging to a root vegetable? It is doubtful that we would be getting the same mixture with every bit of dirt we ingested. There is nothing to suggest that exposure to the same soil based bacteria in larger amounts for a long time is safe.

*Author: Justin
Agreed Polly. I had to take a LOT of Primal Defence Ultra for it too work. It did work, just had to take way too much.

I don’t use it anymore because of its low CFU count.

Once I got Theralac and read the difference that is.

And felt the difference.

(1) http://yeastfreedietplan.com/candida-die-off-fatigue-magnesium-and-calciums-competing-effects.php

Magnesium deficiency , especially in red blood cells, is quite common in conditions like fibromyalgia despite a high magnesium diet and supplementation. If the carrier protein for magnesium is damaged, magnesium deficiency develops as a result of malabsorption. Muscle pain and spasms can occur as a result. (2)

(2) http://www.earthtym.net/ref-candida-t.htm

*Author: Cheshire77
Hi all. This is my first post to this group.

A few weeks ago I tried taking magnesium citrate (600mg magnesium). For the first couple of days I had more energy, then my mood deteriorated (irritable), I developed brain fog and I developed itchiness around my anus. This seemed to me pretty convincing candida outbreak symptoms.

This prompted me to do some research on oral magnesium supplementation and candida. George Eby, a scientist and prominent proponent of magnesium supplementation warns that oral magnesium can stimulate candida growth. I also came across the following laboratory research which appears to back this up.

http://www.cababstractsplus.org/abstracts/Abstract.aspx?AcNo=19911208607

I know many candida sufferers take oral magnesium supplements, presumably without provoking major candida outbreaks. Has anyone else experienced a similar negative response as me?

My personal experience and research frightened me off oral magnesium. I have recently been taking Epsom Salt baths and have just started using spray-on magnesium oil as well. Very early days, but I felt more relaxed right from my first bath. Quite different from the oral magnesium citrate, which gave me more energy, but did nothing for my mood.

BTW, I suffer depression which may have been brought on by candida.

Cheshire

*Author: Ruth
The liquid magnesium I tried was magnesium citrate, which almost immediately gave me a horrific ear buzz. I only looked later and saw what type it was. I already know that reg Vit C drastically makes my candida worse. I can take another form thou and in fact need to, to sleep sometimes.
BTW I was out of town that night and finally took 4 Cal-Mag-zinc tablets and got some relief.

Biofilms are common in nature but in industrial environments biofilms can develop clogs in pipes and and cause corrosion. Biofilms on floors and counters can make sanitation difficult but biofilms can also be harnessed for constructive purposes. Many sewage treatment plants pass waste water over biofilms grown on filters, which extract and digest harmful organic compounds… (1)

(1) http://www.bionewsonline.com/n/what_is_biofilm.htm

Microbial biofilms can pose a health problem for someone requiring indwelling medical devices. Biofilms can be difficult or impossible to treat with antimicrobial agents. Although medical devices differ widely in design and use,  specific factors determine susceptibility of a device to biofilm formation. For example, duration of use, number and type of organisms exposed to, flow rate and composition of the medium in or on the medical device, construction material, and conditioning films all influence biofilm formation… (2)

(2) http://www.cdc.gov/ncidod/eid/vol7no2/donlan.htm

I recently posted some information from the Allergy Research newsletter about biofilms. In that article they talked about breaking down biofilms with nattokinase or lumbrokinase and how this would greatly help release the heavy metals from the body and would help uncover the infections so that the immune system could get at the microbes.

Here is a follow-up from another article that says polyunsaturated fats are used in biofilms. (The article’s main topic is the use of a saturated fat called steric acid in vitamin pills.)

Excert from Health & Wellness News from Byron Richards

http://www.wellnessresources.com/health/articles/the_facts_on_magnesium_stearate/?source=Email&camp=news040909

Biofilms are germ gangs. They assemble based on a quorum-sensing signal, like a bell tolling in the field telling farmers to come to town and pick up weapons and go to war. Biofilms in your digestive tract, such as Candida albicans biofilms or other bacterial biofilms are extremely problematic to human health.

These biofilm gangs need a fuel source to keep reproducing and growing. That fuel source is never a saturated fat because there is no point of biochemistry interaction in a saturated fat.

For example, a Candida albicans biofilm fuels its reproduction based on your intake of highly polyunsaturated fatty acids. This means that if you eat a bag of potato chips, corn chips, or French fries and you have a Candida biofilm, you just poured gas on the fire. Candida inserts oxygen molecules into the unsaturated bonds of the fatty acids (the more unsaturated bonds the better from Candida’s point of view) forming a highly toxic inflammatory signal called an oxylipin. Oxylipins are reproductive growth factors for the biofilm. It is technically impossible to insert an oxygen molecule into a saturated fat, which is why it is not possible for stearic acid to promote biofilm growth.

The claim that stearic acid causes biofilms if a blatant lie. Promoting such a false concept casts considerable doubt on the integrity and intelligence of those making and forwarding these statements.

(1) http://www.medicinenet.com/small_intestinal_bacterial_overgrowth/article.htm

*Author: Kelly
I was just wondering how adding in the breads, mocha’s, and/or beer has been working out for you. I’m curious if you’ve had any setbacks or not.

It’s weird, when I started taking the antibiotic, I had a lot of gas and bloating, but then things really settled down, and I actually felt better – maybe that’s proof positive that I had a bacterial overgrowth. I’ve been using an antifungal herbal concotion called intestimax, and also taking minerals and vitamins. I’m still waiting for the theralac to arrive. My TSH results were normal. Still think I have candida too, because I react to carbs and sugars.

*Author: Tosh
Glad to hear your feeling better , i cant get out the bit at all, everytime i take anything it makes me feel like i am being poisened in my head and loads of other symptoms as well, thats 6wks on the diet i think i have laosed twice, its probably early days but i dont think i can keep it up, i have to confess i am a smoker yukkkk, and that is not helping me get better i have cut down but i have to stop , sorry for going on but i am fed up living like this , is there a way forward please

*Author: Kelly
Hey Tosh,

In a post lower down you said you had so much blood taken, but it all comes back clear. What did they test you for? Did you have your thyroid tested?

How is your doctor? Is he/she understanding? You mentioned that someone said it was anxiety – do you mean they were kind of telling you you’re imagining it? If so, you might want to find someone who’s more empathetic (not an easy thing to do when you’re exhausted). It’s hard to make headway without a doc who is willing to look beyond the tests.

Regarding anxiety – when I first started having recurring yeast infections, and had no idea about candida and chronic yeast issues, I went for about a year doing what the medical community told me to. Basically, they told me to use creams or short term diflucan. It took me a full year and a half to figure out it wasn’t working. During that time I experienced a very intense clinical depression and severe anxiety. I had to take a leave of absence from work for about 4 months.
One thing that helped me through it was the use of the drug xanax. It took the edge off of the anxiety – which was the worst part of the depression for me. I still use it now, but VERY sparingly (I don’t want to develop an attachment to it).
I was told as many folks are, that I would need to stay on antidepressants for life, or I would have a relapse.
Well, it’s been 12 years since then, I’ve been off the antidepressant for that whole time (I was one of those people who had EVERY side effect the drug had to offer), and no relapse.
I seriously think that the depression I experienced was partially caused by the candida.

Do you mind sharing what you’ve tried (or re- sharing it again if you already did?) You mentioned that you have lots of head symptoms and loads of others. Like what?

*Author: Kelly
Oh, and by the way, I really AM NOT Sian – so don’t be expecting any naturopathic wisdom from me! All I can share is personal experience! LOL

*Author: Tosh
What you mean about Sian i never mentioned her in my post , so why come across that topic again,mmmmmmmmmmmm, you got me wondering now

*Author: Justin
Hey all,

Mochas – Just had one an hour ago. Sometimes the caffiene gives me a little acid breath but I’ll live. Otherwise one or two a week don’t bother me.

Beer – Not going to do it. Mainly because (see bread).

Bread – I have tried again and again to eat yeasted bread. I’m done. Forever. I can literally feel the candida having a party then I get a little soft stool from the die off. Note: Pizza crust bothers me significantly less. I used to love beer. It’s not worth it.

I had a little fall-back from eating bread. I uped my probiotics and now I’m back on track.

Not that you WANT to know, but I can tell I’m beating candida when I have one or two perfect stools a day. If any have an unholy halo or are too soft I know that I had too much sugar.

I believe that breads, beers, and sugar should be avoided at all costs.

Rice seems to be fine so far.

The hydrogen peroxide experiment is interesting. If I take it at night I’m up all night. So sometimes I take 8 ozs in the morning. When I do my digestive system feels like a million bucks and I have energy to burn.

I still take ACV too once in a while. Now alledgedly after 6 months of being good I will be cured. We will see.

*Author: Kelly
sounds like you’re on your way! I finally got the theralac and have started taking it along with the antibiotic. I’ve been a bit bad over the holiday and tried a dessert or two and more bread – paid for it with pain in my right side (kidney) again. you’d think I’d know better! So I know what you mean about the bread. I can’t wait till I’m done with this antibiotic! I was really feeling better before taking it, and even though it’s cleared up my throat problem, it’s causing other setbacks with the candida.
Anyway, glad all is so much better for you – I remember when you posted the first few times a couple of months back – you’ve come a long way from there!

*Author: Justin
Thanks!

I appreciate everyones support. We really are all here to help eachother.

Yes. I’ve come far. I’m going to try my hardest never to go back. Not even to visit.

I will be curious to see how the Theralac does for you. I still take 2 a day.

Justin

*Author: Kelly
I’m kind of nervous about WHEN to use probiotics for me. It seems I may have had a bacterial overgrowth in my intestines. I seem to be having better elimination with the antibiotic, but I’m also having gas/bloating and female problems, so I know the yeast is still a problem. How do I make sure that I’m not overpopulating my intestine with bacteria when using the probiotics? Is it just trial and error – or is there a way to do this so I can get the right balance?

*Author: Polly
As far as I’m aware, it is just trial and error.

*Author: David
You mentioned the pizza crust seemed to cause less of a reaction for you. It is funny that Ive noticed the same thing when occasionally splurging on wheat. Do you think there is a reason for this or could we be making exceptions for ourselves?

*Author: Justin
It’s the yeast. Pizza crust doesn’t have yeast. Not sure why yeast feeds yeast but it’s true.

Gluten feeds candida. Pizza crust is very little gluten compared to a cake or sandwich.

(1) http://www.theralac.com/

*Author: maria
I am new to this sight and I am desperate. I live in the Detroit area-Michigan and am looking for someone Dr./ naturalpath to help my 4 year old daughter. For 9 months she has had terrible gastrointestinal problems,night sweats/been on lots of antibitics, ithces all over/several vaginal yeast infections and I feel she has severe yeast in her gut. No regular MD that we have seen will recognize yeast.
I want to go to someone who will help us diagnose it and treat it. We have been to doctors almost weekly with so many symptoms, but no diagnosis, so I know it is yeast.
Help, anyone who knows of a dr. in Michigan who specializes in yeast? thank you ..

*Author: Justin
My 3 year old suffers too here in MN.

All I can say for sure is to get him on a good probiotic to start with.

There are many. As of now I really think Theralac is the best.

Stay away from sugars. Even apple juice.

Good luck.

*Author: maria
THanks Justin for the advice. what kind of a doctor do you take your 3 year old to? I have found that most pieditricains minimize it and I am angry.

*Author: Justin
Most American doctors don’t listen.
Candida is not taught in med school. Therefore it is not real.

Trust your gut. Listen to your child. No sugar. Every time my son has sugar he tells me his butt exploded. It’s hard.

I mix 1 capsule in yogurt everymorning for him. Sometimes 2.

In the Twin Cities there are tons of Natrual Medicine doctors. There’s a college here. People earn degrees, some even have a M.D. and a Natural Medicine degree.

Read and read. I’m not sure there is a cure, but there is treatment. I know that probiotics are a must.

Get a good one with many different strains.

As I said I really like Theralac.

And keep asking questions.

*Author: Kelly
HI Maria,

I’m from Michigan too – I did find one naturopath close to me (Sanford) in Flint: I didn’t end up seeing her due to cost. Here’s a link to her site:

http://naturespathmedical.com/

Did you try the outlying areas of detroit – Rochester Hills, Troy, etc? It seems like you might be able to find one nearer than this one. You also might want to call her office and see if there is anyone closer to you that she might recommend.

A cheaper probiotic than therelac (if cost is an issue) that has worked pretty well for me is culturelle. You can ask for it at most drug stores, and they will order it for you. It has research to back it up, so even the medical docs sometimes will prescribe it (my son’s pediatrician did).

I’ve found using diluted grapefruit seed extract – you can get it at most health food stores – as a douche helped me get rid of my vaginal infections, and wasn’t as harsh as other over the counter creams. Use about 3 drops to 8 ounces of water.

You’ll need to get her on a good antifungal – there are so many choices – so you will want to research the net and this site to learn more about it. Use the search link above to find posts and you can also go to the main page – clikc the healthyawarness picture on the top left corner of this page and then look at the articles.
Much of what you’ll see are excerpts from Polly Hattemer’s books – which are very helpful. Polly will send you the PDF files if you are interested – they are also posted on the web if you google them.

Justin is right – keep her sugar/carb grams low if you can – I know that’s hard with a 4 year old!

At first, many people assumed that the symptoms were due just to an overgrowth of yeast/fungus in the intestines. However, the wrong bacteria and parasites are often present too. Sometimes viruses play a role. For most people, the more general term dysbiosis is more applicable. Dysbiosis means harmful flora has overwhelmed the intestinal environment.

Dysbiosis is present in many illnesses besides the “yeast syndrome.” These illnesses include Crohns, colitis, autism, attention deficit, fibromyalgia, multiple sclerosis, and mercury poisoning. This book series will start with an exploration of the yeast syndrome and then move on to discuss diet, hormones, autism, mercury and fibromyalgia.

The yeast syndrome is a constellation of many different symptoms, all of which combine to give an overall picture of ill health. Some of the possible manifestations are fatigue, constipation, diarrhea, abdominal bloating, food intolerances, hypoglycemia, dizziness, vaginal yeast infections, prostatitis, bladder pain, earaches, sinus infections, too many colds, asthma, carpal tunnel, mitral valve prolapse depression, rashes, psoriasis, mood swings, irritability, sensitivity to smells, headaches/ migraines, and difficulty concentrating.

Autism is characterized by impaired social interactions, by impaired communication, and by repetitive interests and behaviors. Sometimes autistic people are unable to speak. Vision may be impaired/altered. Almost 90% of the autistic population have the wrong flora in their intestines and many appear to have a viral infection in the intestines. Most have high serotonin levels or excess free serotonin. It is strongly suspected that one of the underlying causes of autism is a unique type of mercury poisoning. When detoxified of mercury and treated for the infections, dysbiosis, and other related problems, some of the autistic recover. Interventions with the youngest children seem to hold the most promise.

Edited and Compiled by Polly Hattemer

©2002 by Polly Hattemer, also known as Pauline Hattemer
All rights reserved. Permission must be obtained from the publisher or the
individual contributors before republishing parts of this work. Purchase of this
PDF file entitles you to use it for yourself and immediate family, but not to
distribute copies to others.

Published by
Health Reflections Book Corp
PO Box 900
Manhattan Beach, CA 90267-0900
USA
email ReflectHealth@adelphia.net
November 2003 version
Minor updates will be done occasionally.

You can download this PDF book here.

When the immune system is not functioning properly, there is often an
overgrowth of yeast or the wrong bacteria in the intestines. Harmful viruses or
parasites may also be present. This situation is associated with fatigue, food allergies,
poor resistance to colds or flu, and many other symptoms. Many people find that their
diet plays a key role in keeping these symptoms at bay. This symptom complex has
been named the “yeast syndrome” because an overgrowth of yeast is often present.
Sometimes people refer to the yeast syndrome as “Candida,” a common type of yeast.
Unfortunately, some doctors feel that this yeast overgrowth is inconsequential because
it has not been proven to cause disease. Other doctors feel that the increased yeast
level is a strong marker of altered immunity and poor digestion and that the yeast itself
contributes to the illness. The patient is left wondering whom to believe.

Many people are struggling to find answers to this yeast syndrome. Some of
these people have joined a chat forum on the Internet where treatments are discussed
and information is exchanged. Polly Hattemer has painstakingly organized these
“chats” into The Health Forum. Perhaps the best aspect of The Health Forum is that
the conversations shared are the real struggles and experiences of people like yourself.
The forum participants are caring people who share from their hearts and feel your
pain. They know how hard it is to heal when you are too tired to do the research, cook
the right food, and/or even find the right doctor.

The Health Forum presents and organizes the “chats” in a form where you can
highlight information to be easily located and reread. There is no need to search
through years of messages on the Forum website. Reading these conversations
supports self-discovery and thoughtful reflection on the factors influencing your
health. The Health Forum offers ideas, solutions, treatment options, information

©2002 by Polly Hattemer, also known as Pauline Hattemer
All rights reserved. Permission must be obtained from the publisher or the
individual contributors before republishing parts of this work. Purchase of this
PDF file entitles you to use it for yourself and immediate family, but not to
distribute copies to others.

Published by
Health Reflections Book Corp
PO Box 900
Manhattan Beach, CA 90267-0900
USA
email ReflectHealth@adelphia.net
November 2003 version
Minor updates will be done occasionally.

You can download this book in PDF form HERE.