Kudzu root: fights yeast in a whole new way!

[Guest guest]

We added Lauricidin to our antivirals program about a month

ago and of course it increased our yeast tremendously. The No Fenol

with 8 drops of grapefruit seed extract per day, which had been

working so well before, stopped working to control yeast. I upped

the GSE to about 16-24 drops per day, but it still didn't work. I

tried Uva Ursi, which did help, but I read that it shouldn't be

taken over long time periods because it can cause bladder

irritation. It also causes uterine contractions in women. I also

figured that the yeast might eventually develop a resistance to it

like they do to GSE. I decided to stop the Lauricidin for a couple

of weeks and then try it again, hoping the reaction wouldn't be as

bad the second time. Meanwhile, I researched on the internet trying

to come up with a way to control lots of yeast over a long time

period.

A couple months ago, I had done some reading on Candida yeast

on a website which said that Candida releases many toxic substances

into the bloodstream, some of the worst and most plentiful of which

are a group called mycotoxins. These mycotoxins " are converted into

ethanol in the bloodstream. " Ethanol is a form of alcohol,

chemically similar to grain alcohol. I believe that ethanol may

behave similarly to grain alcohol in the body, so I decided to look

for medicines that are used to detox alcoholics, thinking that they

might be able to neutralize the ethanol.

I didn't find anything that would neutralize alcohol, but I

found something else: kudzu root. Kudzu root is an herb that is

currently being marketed as a cure for alcoholism. According to the

ads, it " stops the craving for alcohol, by blocking alcohol

metabolism in the liver " . They don't specify what kind of metabolic

processes in the liver are being stopped; but in my 10th grade

biology class I learned that when people consume alcoholic

beverages, the alcohol is converted into sugar by the liver, then

released back into the bloodstream. That's probably one of the main

reasons why alcoholics keep craving more alcohol: alcohol increases

their blood sugar. Have you ever noticed how, whenever you eat

something that causes your blood sugar to go up--high-glycemic foods

like sugar, ice cream and refined starches--that you tend to crave

more of that food, exactly 24 hours later? And have you noticed how

alcoholics usually drink their alcohol at the same time each day?

Rememering the way that grain alcohol is converted into sugar

in the liver, I came up with a theory on why Candida is so hard to

kill. Perhaps the ethanol produced by Candida's mycotoxins is

converted to sugar by the liver. If so, blood sugar increases

greatly a couple hours after the Candida releases its mycotoxins.

Candida has its myceleae poking through our intestinal walls so it

can feed directly off of the sugar in our bloodstream. The Candida

is able to give itself a secondary feeding of pure sugar by

recycling its own waste products through our liver! If kudzu can

stop the conversion of ethanol into sugar in the liver, it can cut

off Candida's secondary food supply. Going on this theory, I

started giving kudzu root to myself and my whole family to control

yeast. I was amazed at how well it worked!

We've been using kudzu root powder for the last two weeks to

control our Candida. I started giving my son Lauricidin again on

Sept 2nd. I gave him four pellets of Lauricidin and about one

teaspoon of kudzu powder with it, and he didn't have any yeast

problems that day. The next day though, his yeast was flaring up so

I gave him two capsules of kudzu and he stopped having yeast

problems a few minutes later. Then I gave him four more Lauricidin

pellets. He had yeast again that night so I gave him two capsules

of kudzu and he calmed down again. He was fine until this morning,

at which time I gave him two more capsules of kudzu and his yeast

symptoms went away again. I've been giving myself some Lauricidin

also, and the kudzu is controlling the yeast flareup for me too. If

I take two capsules of kudzu at the same time I take the Lauricidin,

I don't have a yeast flare-up at all. I started with three pellets

of Lauricidin, and yesterday I was up to a whole half-scoop of

Lauricidin, and the kudzu still worked.

Kudzu is working so well for us as a yeast killer right now

that we're not using any other yeast-killing medicines, and only

taking enough No Fenol to help digest fruits and vegetables. We're

going to have to keep increasing the antivirals though, and that

means the yeast may try to get worse and worse. My plan is that

hopefully we can increase the amount of kudzu and the yeast will

still go away. We also have the option of fighting the yeast at

both ends by taking kudzu in addition to GSE, uva ursi and/or

Candidase or extra No Fenol. The great thing about kudzu is, it's

food, so there's no limit to how much you can take. There's no

known overdose amount, and no known harmful side effects. In Japan

it's eaten as food. The leaves and stems are eaten as cooked

vegetables, and the root is processed into a refined starch that is

used like corn starch to thicken sauces and desserts. I read a few

more blurbs on kudzu. Some of them claimed that kudzu lowers blood

sugar; although I don't see it widely used for diabetes yet. It's a

fairly new herb in the U.S. In China it has been used for centuries

to treat alcoholism. I also read a claims that kudzu root is very

alkalizing; that it's nutritious; that it contains phytoestrogens;

that it relaxes tense muscles; and that it soothes upset stomach.

Kudzu is the same plant that's well-known in the southern U.S. as an

uncontrollable weed. It was brought here from Japan by Japanese

gardeners in the 19th century.

I hope you guys have heard enough that you're ready to try some

kudzu root for yeast control! I'll let you know what happens to us

over the next few weeks as we increase the antivirals, if the kudzu

root continues to work for us or not.

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