Adding another anti-fungal--wine & cheese issues

[Guest guest]

Dear Bee (and others):

I have been on the diet for 3 months, I am up to 6 Tsp of VCO a day with no

die-off, so I

think I am ready for another anti-fungal. I have some Nystatin from my doctor

so I

decided to add that in (and I got some Oregano oil capsules as well, but I'm

planning on

using one or the other). I get more die-off from Nystain so it has seemed more

powerful

to me---or maybe I need to take much more Oregano to get the same results. I'm

not

trying to go overboard on the die-off, but I think I need to experience some and

then use

the dry-brushing and coffee enemas to rebalance.

My issue is: I am training as a sommelier and a fromagier.... so I need to eat

small

amounts of raw cheese and taste small amounts of wines on a weekly basis. My

question

is: when I have days where I have to eat the cheese or drink the wine, should I

prepare

before and during consumption with Nystatin? I want to deal with these

necessary " cheats "

in the most powerful way I can. Also, do you recommend extra B-vitamins on my

wine

class days? I take it as Nutritional Yeast, any dosing thoughts?

This program has been great for me, I want to lose as little ground as possible

while I

continue my training. Any suggestions on how to deal with my wine/cheese issues

with

anti-fungals or extra supplementation on the days I have classes?

Thanks so much,

Marissa

[Guest guest]

>

> Dear Bee (and others):

>

> I have been on the diet for 3 months, I am up to 6 Tsp of VCO a day

with no die-off, so I

> think I am ready for another anti-fungal. I have some Nystatin

from my doctor so I

> decided to add that in (and I got some Oregano oil capsules as

well, but I'm planning on

> using one or the other). I get more die-off from Nystain so it has

seemed more powerful

> to me---or maybe I need to take much more Oregano to get the same

results. I'm not

> trying to go overboard on the die-off, but I think I need to

experience some and then use

> the dry-brushing and coffee enemas to rebalance.

>

> My issue is: I am training as a sommelier and a fromagier

+++Hi Marissa. What is a sommelier and a fromagier ?

..... so I need to eat small amounts of raw cheese and taste small

amounts of wines on a weekly basis. My question is: when I have days

where I have to eat the cheese or drink the wine, should I prepare

> before and during consumption with Nystatin? I want to deal with

these necessary " cheats " in the most powerful way I can. Also, do

you recommend extra B-vitamins on my wine class days? I take it as

Nutritional Yeast, any dosing thoughts?

+++You can take 1 more tablespoon of Nutrition Yeast Flakes on days

you have wine. You can also take extra Niacin (B3) (50-100 mg) on

days you have to eat cheese, but if you don't want the flush during

classes, take it right after.

>

> This program has been great for me, I want to lose as little ground

as possible while I continue my training. Any suggestions on how to

deal with my wine/cheese issues with anti-fungals or extra

supplementation on the days I have classes?

+++See above.

Good luck to you Marissa! You'll do okay if you try not to have

larger amounts in any one day.

The best, Bee

[Guest guest]

> > My issue is: I am training as a sommelier and a fromagier

>

> +++Hi Marissa. What is a sommelier and a fromagier ?

In fancy restaurants, there is a wine captain/sommelier who helps you choose

wine to

accompany your meal, and the fromagier is someone knowledgeable about the

cheeses

offered who can describe them and pair them with wines or spirits during your

meal.

So I'm drinking many different wines and studying them, and I'm learning about

cheeses

around the world.

Thanks for your advice on the NY flakes and the niacin. I will add more on my

class days!!!

Best!

Marissa