Apology, was Re: Silver Toxicity - How much is harmful?

[Guest guest]

Hmmm. Fermented veggies. At different times I tried eating

commercial saurkraut, which may have helped some but perhaps

I didn't stick with it very long. The thing about candida is

that if any spores persist anywhere in the body then they are

waiting for that next M & M...

For the last few months I have beeg picking up kimchi at the

local supermarket, but about a month ago sort of tapered off

eating it. One of those things I guess. The idea of making

saurkraut appeals to me but the first time is the hardest.

You know how that goes. Find a place for the crock. Find

a crock, etc. I already have 25 pounds of rock salt so who

knows, the magic day may come. Subscribing to this list

is helping push me onward. Thanks to you all btw.

Anyway I am sure all of the lactofermented stuff helps. If

I could ever get my hands on some raw milk, ooh boy, but

nobody sells it here that I have found yet. Raw goats milk

would be even better! Dream on...

Steve

> >So now I am seriously confused. My initial thoughts are

> >that I will have no hope at all of getting and staying

> >candida free without totally getting all carbs out of

> >my diet permanently. Does anyone know of an approach that

> >works? I mean to be able to live without a reoccurance,

> >lets say for five or ten years. The rest of my life would

> >be better.

>

> I don't THINK I have candida, at least not outside the gut, but I

wonder how it would respond to fermented vegies? My understanding is

that yeasts in general thrive where there is extra sugar, so high

blood sugar tends to bring on the yeast infections -- having the

probiotics (replaced by kimchi and kefir) seems to be helping in

blood sugar and gut flora for me and my hubbie. You may have tried it

already -- if you did and it DIDN'T work I'd like to know that too.

I'm not on a carb-free diet and neither is he (though I will note it

is a *wheat* free diet), and our gut problems are much, much better.

>

>

> Heidi Schuppenhauer

> Trillium Custom Software Inc.

> heidis@t...

[Guest guest]

svnmn wrote:

> If

> I could ever get my hands on some raw milk, ooh boy, but

> nobody sells it here that I have found yet. Raw goats milk

> would be even better! Dream on...

>

> Steve

Where did you look? I found mine on the Internet. I looked for " goat milk

xyz " (xyz is my phone area code). Found an ad by a farmer who lives not too

far away, called him, and he agreed to sell the milk to me raw.

Roman

[Guest guest]

At 04:41 PM 6/3/2002 +0000, you wrote:

>Hmmm. Fermented veggies. At different times I tried eating

>commercial saurkraut, which may have helped some but perhaps

>I didn't stick with it very long. The thing about candida is

>that if any spores persist anywhere in the body then they are

>waiting for that next M & M...

Commercial saurkraut tastes good, but doesn't have any biotics.

>For the last few months I have beeg picking up kimchi at the

>local supermarket, but about a month ago sort of tapered off

>eating it. One of those things I guess. The idea of making

>saurkraut appeals to me but the first time is the hardest.

>You know how that goes. Find a place for the crock. Find

>a crock, etc. I already have 25 pounds of rock salt so who

>knows, the magic day may come. Subscribing to this list

>is helping push me onward. Thanks to you all btw.

You can make it the NT way, in a mason jar, which apparently is quite popular

among non-NT sauerkraut makers. Doesn't take much work. Sauerkraut takes a long

time to " mellow " though (kind of like wine or beer), so I prefer the kimchi as a

condiment. But homemade kimchi is a lot better than storebought, esp. if you add

lots of carrots and ginger. It's ready in about 2-3 days. I make mine in a

plastic bag, takes about 20 minutes.

I was thinking of getting a crock myself, but there is an issue: the stuff

SMELLS. Any fermented stuff pretty much smells up the house (beer and wine too!

You should smell it around here when a batch is going). Using a closed container

is much, much easier.

>Anyway I am sure all of the lactofermented stuff helps. If

>I could ever get my hands on some raw milk, ooh boy, but

>nobody sells it here that I have found yet. Raw goats milk

>would be even better! Dream on...

Kefir is EASY EASY EASY. And you can use pastuerized milk -- ok, raw is better

-- but the bacteria are still there. Kefir seems to have no odor. I make it in a

mason jar, with a piece of cotton screwed on instead of the lid (to keep the

flies etc. out).

Heidi Schuppenhauer

Trillium Custom Software Inc.

heidis@...