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Natural Yeast Killer

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<P> Usnic acid [usnea] is a very effective

anti-fungal. It is an extract from a tree lichen. I

use a combo product of usnic acid and 7-keto-DHEA, to

raise thyroid function, in my practice. You can order

it from Future Pharmaceuticals, which is my company. I

created this product since there is nothing in a

combined formulation by any of the name-brand

companies. I have many Medical Doctors using this

product as an alternative to drugs in their practice.

<P>I also recommend to test resting temperatures to

confirm sub-clinical hypo-thyroidism.

<P> & nbsp;<A

href= " http://www.wilsonssyndrome.com " >http://www.wilsonssyndrome.com</A>.

<P>I recommend that you do a search under 'usnea.'

<P><A

href= " http://www.geocities.com.futurepharm/world.html " >http://www.geocities.com.\

futurepharm/world.html</A>

<P>Mike Menkes, BA, LMT

<P>PS to Minc W.: I am a runner and swimmer, and I

agree with your personal prose.

<P> & nbsp;

<P> & nbsp; <B><I>Marty Landman

& lt;marty@... & gt;</I></B> wrote:

<BLOCKQUOTE style= " PADDING-LEFT: 5px; MARGIN-LEFT:

5px; BORDER-LEFT: #1010ff 2px solid " ><TT>At 05:58 pm

6/21/01 -0700, you wrote:<BR><BR> & gt; & nbsp; & nbsp;

Garlic is & nbsp; excellent. There is a substance

released (can't recall name <BR> & gt; at moment ) when

garlic is crushed that contains the powerful anti

<BR> & gt; fungal, anti bacterial properties garlic is

known for but it loses these <BR> & gt; properties when

heated.<BR><BR>Do you know which substance it

is?<BR><BR>According to what I read long ago, garlic

contains two chemicals which <BR>don't mix together

until crushed. After mixing they produce the odor

garlic <BR>is known for. The tip I remember reading

back then was that whole gloves of <BR>garlic can be

cooked and then eaten. In this case it's sweet, not

smelly <BR>because the chemicals don't mix until being

eaten. Supposedly doing this <BR>loses none of the

benefits of garlic, but I think that was mainly

talking <BR>about how garlic helps lower cholesterol.

I wonder if those same substances <BR>are what kill

yeast.<BR><BR>Marty<BR><BR></TT><BR><!-- |**|begin egp

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--><BR><TT>=======================================================<BR>Statements

posted on this list are for information only, <BR>and

should NOT be taken as medical advice. & nbsp; If you

need <BR>medical advice, you should seek it from those

who are <BR>authorized to give medical advice:

doctors. <BR><BR>Post message:

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Brand name Kyolic? If so, available in health food stores.

S

On Fri, 22 June 2001, Marty Landman wrote:

>

> <html><body>

> <tt>

> At 05:58 pm 6/21/01 -0700, you wrote:<BR>

> <BR>

> & gt; & nbsp; & nbsp; Garlic is & nbsp; excellent. There is a substance released

(can't recall name <BR>

> & gt; at moment ) when garlic is crushed that contains the powerful anti <BR>

> & gt; fungal, anti bacterial properties garlic is known for but it loses these

<BR>

> & gt; properties when heated.<BR>

> <BR>

> Do you know which substance it is?<BR>

> <BR>

> According to what I read long ago, garlic contains two chemicals which <BR>

> don't mix together until crushed. After mixing they produce the odor garlic

<BR>

> is known for. The tip I remember reading back then was that whole gloves of

<BR>

> garlic can be cooked and then eaten. In this case it's sweet, not smelly <BR>

> because the chemicals don't mix until being eaten. Supposedly doing this <BR>

> loses none of the benefits of garlic, but I think that was mainly talking <BR>

> about how garlic helps lower cholesterol. I wonder if those same substances

<BR>

> are what kill yeast.<BR>

> <BR>

> Marty<BR>

> <BR>

> </tt>

>

> <br>

>

> <!-- |**|begin egp html banner|**| -->

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1/993214838+http://whois.domains./domains_wresults.html " ><input

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HREF= " http://rd./M=201903.1443829.3021311.1268964/D=egroupmail/S=170006\

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>

> <br>

> <tt>

> =======================================================<BR>

>

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