Re: Bee Wilder's Program / Excellent

[Guest guest]

Thanks to the near constant criticism of Bee Wilder and her group, I

took the time to carefully read her material and approach and

believe it is the most sensible program available.

Keeping in mind that healing is an art, and not a science (although

good science makes good art, in this case) and she does over

emphasize a few issues, (salt & chemicals) but does offer a very

good program for those wishing to cure candida overgrowth.

Now I also understand that she does not tolerate well some contrary

viewpoints but she apparently wants to keep the program simple and

effective.

This to me seems preferable to an endless supply of amateur

interpretation of random scientific study.

This group would do well to spend more time on the basics and less

on the purchase of magic bullets.

SJM

> I'm not sure what your point is there Chris. I agree that raw whey

> from fermentation is worked out and is practically unspoilable.

That

> would apply to the ancient use but whey doesn't come fermented

today

> and not controlling the fermentation of course can't guarantee

you'd

> get a healthy culture out of it because many organisms can use

> lactose; it depends on what starts the culture.

>

> I'm not sure where these points matter, but more or less along

this

> line of thought, last year someone asked me about deliberately

> fermenting the lactose out of cheap undenatured whey concentrate

by

> adding a couple of capsules of bifidobacteria to it, and I

supported

> such a move. It will improve the whey for some people with lactose

> intolerance, but lactose intolerance is also stopped within the

bowel

> by addressing an inulin deficiency, ad I really think the inulin

> deficiency is the correct thing to address rather than avoid, as

this

> guy was proposing.

>

> Duncan

>

>

> >

> > Duncan,

> >

> > > By the way, the ancient Italians had a couple of sayings that

> > > lauded the importance of whey for health; however, it takes

> > > gallons of raw whey to get 1/4 of the dose we get in a cupful

> > > when we make it from a powdered evaporate. Raw whey is very

thin

> > > and spoils very quickly without man's effort to peserve it, but

> > > sure it's more natural.

> >

> > Raw whey from fermentation is almost unspoilable. If it spoils

at

> > all, it takes months. When I used to make raw whey as a

byproduct

> of

> > raw cream cheese, I found it a valuable fermentation starter and

> found

> > it to be a valuable cleaning agent. It's very good at getting

> smells

> > out of things; for example, if you want to reuse jars that have

had,

> > say, salsa in them.

> >

> > Chris

> > --

> > The Truth About Cholesterol

> > Find Out What Your Doctor Isn't Telling You:

> > http://www.cholesterol-and-health.com

> >

>

[Guest guest]

Her advice does just that. Strict no sugar/low carb diet,

probiotics, vitamins, and supplements that kill candida. Simple and

perfect. Her focus is in fact to destroy the candida overgrowth,

restore normal intestinal function, and maintain a healthy diet.

This seems much more sensible than micromanaging transient symptoms

with specific " treatments " and suggesting unproven and perhaps

unnecessary and costly strategies.

Again, she has areas that are probably overdone as it relates to

outside potential toxins and the diet may be stricter than needed,

but in general it looks very good.

SJM

>

> Hi SJM

>

> Don't you want to give what you would consider a good protocol to

> destroy candida?

>

> Keen

>

> Re: Bee Wilder's Program /

> Excellent

>

> Thanks to the near constant criticism of Bee Wilder and her group,

I

> took the time to carefully read her material and approach and

> believe it is the most sensible program available.

>

> Keeping in mind that healing is an art, and not a science

(although

> good science makes good art, in this case) and she does over

> emphasize a few issues, (salt & chemicals) but does offer a very

> good program for those wishing to cure candida overgrowth.

>

> Now I also understand that she does not tolerate well some

contrary

> viewpoints but she apparently wants to keep the program simple and

> effective.

>

> This to me seems preferable to an endless supply of amateur

> interpretation of random scientific study.

>

> This group would do well to spend more time on the basics and less

> on the purchase of magic bullets.

>

> SJM

>

>

> > I'm not sure what your point is there Chris. I agree that raw

whey

> > from fermentation is worked out and is practically unspoilable.

> That

> > would apply to the ancient use but whey doesn't come fermented

> today

> > and not controlling the fermentation of course can't guarantee

> you'd

> > get a healthy culture out of it because many organisms can use

> > lactose; it depends on what starts the culture.

> >

> > I'm not sure where these points matter, but more or less along

> this

> > line of thought, last year someone asked me about deliberately

> > fermenting the lactose out of cheap undenatured whey concentrate

> by

> > adding a couple of capsules of bifidobacteria to it, and I

> supported

> > such a move. It will improve the whey for some people with

lactose

> > intolerance, but lactose intolerance is also stopped within the

> bowel

> > by addressing an inulin deficiency, ad I really think the inulin

> > deficiency is the correct thing to address rather than avoid, as

> this

> > guy was proposing.

> >

> > Duncan

> >

> >

> > >

> > > Duncan,

> > >

> > > > By the way, the ancient Italians had a couple of sayings that

> > > > lauded the importance of whey for health; however, it takes

> > > > gallons of raw whey to get 1/4 of the dose we get in a cupful

> > > > when we make it from a powdered evaporate. Raw whey is very

> thin

> > > > and spoils very quickly without man's effort to peserve it,

but

> > > > sure it's more natural.

> > >

> > > Raw whey from fermentation is almost unspoilable. If it

spoils

> at

> > > all, it takes months. When I used to make raw whey as a

> byproduct

> > of

> > > raw cream cheese, I found it a valuable fermentation starter

and

> > found

> > > it to be a valuable cleaning agent. It's very good at getting

> > smells

> > > out of things; for example, if you want to reuse jars that

have

> had,

> > > say, salsa in them.

> > >

> > > Chris

> > > --

> > > The Truth About Cholesterol

> > > Find Out What Your Doctor Isn't Telling You:

> > > http://www.cholesterol-and-health.com

> > >

> >

>

>

>

>

>

>

>