I've been reading a lot of the posts on this board lately and I came across a thread regarding kefir. I thought I'd share my experience/opinion. After using kefir my candida definitely got worse. I did a lot of research and am convinced that kefir contains a lot of yeast as well as various bacteria. I imagine this would be very beneficial for people who don't have candida issues, but for me I know that it only gives the candida more of an advantage. I'm now wondering whether I should attempt kefir even after I "cure" myself of candida (assuming that someday I'll be cured). I'll have to think long and hard before I ever purposely introduce yeast into my body. Maybe a better choice for us sufferers is homemade plain yogurt that has been fermented long enough to eliminate most of the sugar content. I've not had any problem with homemade organic yogurt and I believe it is a good source of good bacteria. The storebought yogurt has way too much sugar. Thanks.
My experience with keifer was that it was fermented, had that bubbly action to it, so now I stay away from it. On yogurt: I had a very bad problem with any kind of milk product, including yogurt. They made me throw up because I had leaky gut and an esophageal ulcer (or duodenum... not sure) and my permeability factor was sky high. Couldn't eat raw vegs either, meat ok, so I knew I didn't have a stomach ulcer. But anyway, now I can have small amts. of milk products, but I still don't drink milk or eat yogurt, even the plain stuff. I get my probiotics in capsule form. Does anyone understand how fermented cabbage juice helps us? Seems risky. I guess after the bad bacteria heats up and dies off, what's left is probiotic organisms? Someone posted about this awhile back and I'm wondering how this works. Anybody know? Thanks :o)
My opinion, avoid any yogurt or kefir that has inulin added. Inulin, also known as FOS, is supposed to feed the flora in your gut. But if you have a candida overgrowth, you just may be adding fuel to a nasty fire. Kefir fermented at home from "kefir grains", is cheap, full of live benefical microbes, easy to make, and inulin free-unless you add it. Once again, for someone without a candida problem inulin may be perfectly OK. I'll have to say inulin makes for smooth, creamy and delicious fermented dairy products.
Kombucha is fermented tea (black, green or oolong) with preferably white Sugar added (there is very little sugar left in the final product).
There are a lot of testimonials from people getting good effects from it, more than kefir. It contains ~1% acetic acid, while "regular" vinegar has ~5%. It that aspect alone, it will have properties similar to those (unproven) claimed with apple cider vinegar.
Yeah I love kombucha. I'd think the non-candida yeasts and bacteria of a kombucha culture would benefit a candida sufferer by competing with the candida yeast. Kombucha seems to taste better with raw sugar, but white Sugar works fine as well. The sucrose is used up in the fermentation process, particularly if you let it go to the sour stage. Since sugar is not good for candida that is what I'd do. You can add a bit of stevia and dilute to make it taste better if the sour kombucha is too strong.
Loose leaf tea can be purchased from a resturaunt supply source for under $2/lb. I got my 5-lb bag of oolong for about $9. Turbinado (raw sugar) can be found for around $0.75/lb.
I am living proof of this...I could not understand why I felt so terrible taking bio-acidophilus and Threelac (and I am not talking die-off here) and over 2 years I have tried 3 times. I have not tried Kefir but that would have been next on the list.. Then I found http://www.badbugs.org and read that many people with parasites such as Dientamoeba fragilis and Blastocytis Hominis could not take probiotics as parasites feed on parasites/bacteria (as well as sugar/carbs). It seemed to make sense.
I tested positive to DF and made an informed decision to go down the antibiotic route. I took Iodoquinol and Doxycycline for 3 weeks. I experienced massive fatigue but loose BM's improved within days. Then I got extreme bloating and constipation (something new to me). I had 3 sessions of colonics and each time the colonist exclaimed how much candida was in me (colour/bubbles). Before medication I had several sessions of colonics and candida had not been this huge issue. Well,I guess it was to be expected after that large dose of antibiotics. Since medication, I was taking Grapefruit Seed extract daily which was killing the candida
I was scared to take bio-acidophilus incase I had a negative reaction. I was told if I reacted badly to it I could still have parasites. For 3/4 months I tried to cure constipation with countless tablespoons of extra virgin olive oil and eating beetroot with every meal (to good effect). Drank lots of water.
Then I started to take bio-acidophilus. Brilliant! Started to do normal BM's 2 even 3 times a day. Smell normal/texture normal. That was a month ago. What is really interesting is that I drink less water now (?) so clearly what goes on inside you is a mysterious process. I have to add that I drink/eat fresh coconuts which I find really energising but even the fibre in the coconut flesh didn't help with constipation. And as for psyllium husk! Terrible congestion!
PS now I would like to try Kefir/coconut milk