Re: VCO & the Dreaded Candida, Inulin

[Guest guest]

>

> > Yes, I am on the anti-candida diet. I am also supplementing with

> > Kefir and aloe vera juice.

>

> The main reason people get bowel candida and bowel dybsbiosis in

the

> first place is a lack of enough feed for the probiotic bacteria.

> These must be fed to continue dominance and control of the bad

> bacteria and yeast.

>

> The specific feed is inulin; we get about 2.6 to 3.6 grams in the

> North American diet, but 12 grams to 15 grams is optimal.

>

> I have more detailed information and sugar-free inulin on my

website;

> you can get native inulin that contains up to 11% sugar and 3% FOS

> anywhere online and from most health shops.

>

> regards,

>

> Duncan Crow

Take this with a grain of salt, but at least one article I read

reviewing inulin stated the concern that inulin could serve as a

powerful food source for BOTH good and bad bacteria. I think more

will be learned in time about inulin as it is used by greater

numbers of people in more foods. Stonyfield already has a line of

inulin-laced yogurt (Yo-Baby) for babies. Was this concern over

added inulin just a marketing attack by a different company? I don't

know, but I will be keeping an eye out for more info.

Darrell

[Guest guest]

Duncan,

Do you mind if I copy your post to the list?

Thanks,

Chris

>

> Darrell, the answers to those questions are already in recent

> research and have also been validated by extensive practice over the

> last 5,000 years or so. I think the history of inulin speaks for

> itself.

>

> I'll explain briefly that inulin is the a SET of polysaccharides with

> varying chain lengths. The problem you read with " inulin " is

> propagated by misinformed Specific Carbohydrate Diet zealots, who to

> this day do not bother to differentiate between FOS, native inulin,

> and sugar-free inulin, which also has had the FOS removed.

>

> Inthe research, some bad bacteria can be cultured, under optimal

> conditions, on " native " (natural) inulin, presumably on the sugar and

> short-chain FOS components, in the lab, using pure cultures. But in

> the bowel the bad bacteria is not in a pure pathogenic culture and

> the good bacteria quickly assert themselves.

>

> Be that as it may, if people wish to avoid the slightly problematic

> (initially gassy) FOS and sugar components of the inulin, the

> solution is of course to use sugar-free.

>

> Looking at the research, you can see that pathogenic organisms are

> generally not cultured on long-chain sugar-free inulin, even in a

> pure culture under optimal conditions in the lab.

[Guest guest]

> Take this with a grain of salt, but at least one article I read

> reviewing inulin stated the concern that inulin could serve as a

> powerful food source for BOTH good and bad bacteria. I think more will

> be learned in time about inulin as it is used by greater numbers of

> people in more foods.

Darrell, the answers to those questions are already in recent

research and have also been validated by extensive practice over the

last 5,000 years or so. I think the history of inulin speaks for

itself.

I'll explain briefly that inulin is the a SET of polysaccharides with

varying chain lengths. The problem you read with " inulin " is

propagated by misinformed Specific Carbohydrate Diet zealots, who to

this day do not bother to differentiate between FOS, native inulin,

and sugar-free inulin, which also has had the FOS removed.

Inthe research, some bad bacteria can be cultured, under optimal

conditions, on " native " (natural) inulin, presumably on the sugar and

short-chain FOS components, in the lab, using pure cultures. But in

the bowel the bad bacteria is not in a pure pathogenic culture and

the good bacteria quickly assert themselves.

Be that as it may, if people wish to avoid the slightly problematic

(initially gassy) FOS and sugar components of the inulin, the

solution is of course to use sugar-free.

Looking at the research, you can see that pathogenic organisms are

generally not cultured on long-chain sugar-free inulin, even in a

pure culture under optimal conditions in the lab.

regards,

Duncan Crow

[Guest guest]

Ditto. I didn't know such a thing as inulin even existed...thx for

sharing this.

From what I can see, it seems that inulin would be a better bet than

VCO at defeating candida albicans. I guess I'll find out after

observing my own results...

> Thanks for the in-depth reference Duncan. There's alot of info

there.

> ~~ Jocelyne

>

> > Everyone has permission to forward any of my information or

> comments.

> > Your readers may like you to include the point that all this

> > information is available on one page by entering a google search

on

> > " inulin references " . One document, " Inulin: A Comprehensive

> > Scientific Review " by published researcher Tungland, is

only

> > available at this location. It's complete enough to teach a

seminar

> > from.

> >

> > regards,

> >

> > Duncan Crow