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

[Guest guest]

At 02:59 PM 5/31/2002 +0000, you wrote:

>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@...

[Guest guest]

Hi Wanita,

Yup, I have been gobbling at least one tablespoon of virgin

coconut oil a day and like it. For all I know it may help

my toenails but not so I would notice it. I have whole shelves

of candida medications, and if I panic I start taking everything

at once, or at least I used to. These days I just relax,

stop the sugar and keep the CS dose going every day.

The nail infestation I have now got started with State Fair

First place winning chocolate cake, ice cream, coffee and wine

all one one weekend. Sigh, I did it to myself, but the cake

was great!

But yes Coconut Oil is my preferred cooking oil besides a daily

dose. Fits easily into my lifestyle.

Steve

>

[snip]

>

> Hi Steve,

> Do you use coconut oil or milk? Its from what the caprylic acid

used for

> candida comes from. It also stopped junk carb cravings for me.

> Wanita

[Guest guest]

Hello Heidi,

My name is and I am new to this list. I have a question about your

kimchi recipe you posted last week.

When you salt the quarters of cabbage do you put that in the bag also? If

not what do you store it in? Is it covered or uncoverd? Do you leave it out

or in the fridge?

In the final Phase when you put all the ingredients in a bag then in to a

tupperware bowl. Does it sit out or in the fridge?

Thanks Alot.

Chris

> From: Heidi Schuppenhauer <heidis@...>

> Reply-

> Date: Mon, 03 Jun 2002 13:10:15 -0700

>

> Subject: Re: Apology, was Re: Silver Toxicity - How much is

> harmful?

>

> 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@...

>

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