Re: Lemon Juice --- Bee & All

[Guest guest]

> ==>Yes it is okay, but some people do not do well with lemons until

> later on, and I believe you are one of them. Please try to get some

> Betaine HCl supplements, OR puree a good unpasteurized sauerkraut (or

> make your own), since you have trouble digesting it, and eat at least

> 2 tbls with every meal along with some of its juice.

//> Hello, Bee and others. I've ordered my HCl some time ago, but

unfortunately it is on back-order, and I might not get it for some

time In the mean time, I have opted for the lemon juice with each

of my meals. I don't seem to react particularly negatively to it, from

what I can tell, except this morning after breakfast I was in my car,

and, lol, I had a pretty stinky fart (lol!).

//> Is this stinky one from the candida using the sugar? Is it a sign

I should stop the lemon juice? I'm having more lemon juice with my

lunch right now, because I just don't have any other option and I'm

afraid to go without it.

> ==>Bragg's or Eden's apple cider vinegar are perfectly fine; they

are unpasteurized, undistilled and unfiltered. But I don't think you

> should try it. Again some people don't do well on it. Get Betaine

> HCl instead. This is one of the most important things you can do for

> your health.

//> Thanks, Bee. I'm trying my best to get some, but the HCl I have on

hand is the bad stuff with all the calcium in it, and I won't take any

of it any longer because it will throw my calcium/magnesium balance

out of whack, which we all know is a very bad thing for me, especially

after dealing with my recent kidney stone.

//> Does apple cider vinegar have aflatoxin/mycotoxin in it since it

is first fermented with yeast to create the alcahol, before being

lacto-fermented? If so, shouldn't everyone avoid it, or is it OK to

consume if you do not react negatively to it?

Thanks so much for your time in advance, Bee. I appreciate everyone's

help and I look forward to the responses!

Regards,

[Guest guest]

>

> > ==>Yes it is okay, but some people do not do well with lemons

until

> > later on, and I believe you are one of them. Please try to get

some

> > Betaine HCl supplements, OR puree a good unpasteurized sauerkraut

(or

> > make your own), since you have trouble digesting it, and eat at

least

> > 2 tbls with every meal along with some of its juice.

>

> //> Hello, Bee and others. I've ordered my HCl some time ago, but

> unfortunately it is on back-order, and I might not get it for some

> time In the mean time, I have opted for the lemon juice with each

> of my meals. I don't seem to react particularly negatively to it,

from

> what I can tell, except this morning after breakfast I was in my

car,

> and, lol, I had a pretty stinky fart (lol!).

>

> //> Is this stinky one from the candida using the sugar? Is it a

sign

> I should stop the lemon juice? I'm having more lemon juice with my

> lunch right now, because I just don't have any other option and I'm

> afraid to go without it.

==>If you are doing okay with the lemons you should continue. Good

for you. No, stinky farts do not mean you should stop the lemons!!

Farts are gas, which can smell horrible! When candida is killed of

it puts out gas (carbon dioxide), so it is not a bad sign.

>

> > ==>Bragg's or Eden's apple cider vinegar are perfectly fine; they

> are unpasteurized, undistilled and unfiltered. But I don't think

you should try it. Again some people don't do well on it. Get

Betaine HCl instead. This is one of the most important things you

can do for your health.

>

> //> Thanks, Bee. I'm trying my best to get some, but the HCl I have

on

> hand is the bad stuff with all the calcium in it, and I won't take

any

> of it any longer because it will throw my calcium/magnesium balance

> out of whack, which we all know is a very bad thing for me,

especially

> after dealing with my recent kidney stone.

>

> //> Does apple cider vinegar afloxin/mycotoxin in it since it

> is first fermented with yeast to create the alcahol, before being

> lacto-fermented? If so, shouldn't everyone avoid it, or is it OK to

> consume if you do not react negatively to it?

==>You only have part of the process in making vinegar. The 2nd part

of the process is where a group of bacteria (called " Acetobacter " )

converts the alcohol portion to acid, called acetic acid that forms

vinegar. Vinegar is acetic acid, not alcohol. Bad vinegars can

still contain alcohol because they do not take the time required.

==>No one should avoid it IF they do okay on it, and they buy a good

quality apple cider vinegar that is unfiltered unpasteurized and

unheated like Bragg's or Eden's brands.

==>However, some vinegars can be contaminated by fungus/mold under

certain circumstances - see the information about making vinegar

here: http://users.chariot.net.au/~dna/kombucha.htm - scroll down to

the warnings which is towards the bottom.

==>, where are you getting this information? It makes much more

work for me when you throw clinkers into the works like this. Like

you and I discussed you can confuse yourself and second guess

everything when you get false information or incomplete information

from others.

Cheers, Bee