Re: Re: yeast and DMSA

[Guest guest]

Yeast overgrowth, or Candida, goes hand in hand with metal toxicity and

chealators. The overgrowth in your mouth is called thrush. Ways to normalize

yeast overgrowth can take time, some say 1 month for every year that you have

had it.

Some steps to take:

1. No sugar (fruit, molasses, high fructose, etc.)

2. No processed food (soy, vinegar, canned food), wheat, carbs, diary including

yogurt. Butter is O.K.

3. No alcohol or coffee

4. Clove oil, grapefruit and coconut oil or natural yeast killers - There are

others that Andy recommends staying on a month then rotating off to avoid the

yeast building up resistance.

There is more and you can do it in stages, but eliminating the sugar that feeds

Candida is key. Check the archives and there is lots of info on-line. Some

recommend garlic for yeast, but that is a high sulfur food, so you need to be

careful.

Jim Ann

Re: yeast and DMSA

>

> I seem to have a tenacious and maddening gut yeast problem on

DMSA.

> I've tried most of the approaches mentioned in the file called

> Neutrophils, Yeast, and DMSA, to no avail.

>

> Is yeast NOT a problem on ALA or prescription DMPS?

I persistently noticed a yeast problem on my tongue when I chelated

with DMSA + ALA. I was able to resolve this. I don't think I had a

yeast problem with DMPS by itself or with ALA.

For me, and I think for many people, it is desirable to use DMSA

rather than DMPS because of lead issues. DMPS is also extremely

expensive.

I resolved the DMSA yeast problem by adding the following to my

supplement array, taken every 6 hours when chelating:

500 mg taurine

1000 mg arginine

500 mg lysine

5 mg biotin

1 Gaia Herb oil of oregano capsule

360 mg caprylic acid

I was already using the following when I had the yeast issue, and

continue to use it:

1 capsule every 6 hours of Primadophilius Optima (35 billion

organisms; 14 strains)

My yeast problem wasn't major. Cutler says yeast is harder to get rid

of than to prevent.