Adrienne (Chicago, Il) on 01/15/2010
Replied By Lita209 (Sanford, Fl, Usa) on 03/01/2010
"If apple cider vinegar helps cure candida yeast infections, then why do some people say to avoid fermented foods for candida?"
The recommendation to avoid fermented foods and vinegar in order to cure candida is misleading. I believe it comes from the desire to avoid moldy foods and fermented yeasty beverages like beer and wine.
Mold aggravates candida symptoms and alcohol is a yeast fermentation product, where, in some cases, yeasts can still be present in the beverage. Some people feel it's best to avoid yeast in any form when following a candida diet (but that's for another page altogether).
Alcohol is a waste product of yeasts eating sugar. The reason it's best to avoid alcohol when doing a natural candida cure diet is because the candida yeasts excrete alcohol as a byproduct of sugar metabolism, which contribute to the feelings of brain fog, lack of coordination, fatigue and muscle weakness. We don't want to add even more alcohol to a body which is already a little "drunk".
Note: That's why my candida recipes are all low carbohydrate; carbohydrates are sugars. Sugars feed candida. Candida produces alcohol as a waste product of eating the sugars.
Alcohol and vinegar both go through a fermentation process, in fact, vinegar is made from alcohol!
But they're not the same. Just as mold and naturally fermented sauerkraut are quite different from each other.
In very simplified terms - Wine is made from fruit juice which has undergone a yeast fermentation, where the yeasts ferment the sugars into alcohol. Making vinegar from wine involves another fermentation process, called acetobacter fermentation. Acetobacter is a kind of bacteria which converts alcohol into acetic acid (the major component in vinegar).
By the time something has been fermented into vinegar, there are no more yeasts or sugars to worry about.
Along the same fermentation lines as apple cider vinegar (and therefore similar in its benefits) is sauerkraut that has been fermented by lactic acid bacteria. Cabbage is one of the easiest vegetables to ferment, as its naturally loaded with lactic acid bacteria.
Sauerkraut is sour because the bacteria has fermented the sugars in the cabbage. It's the same reason vinegar tastes sour. Fermented foods like vinegar and sauerkraut are not at all like wine, beer, or mold.
Stay away from mold whenever possible."
I hope this helps if not just google Apple cider vinegar for candida. Good health to you.
Replied By Sherry (Lakeport, California) on 07/07/2010
Replied By Carriedove (Lost Angeles, Ca) on 08/07/2010
Replied By Diane (Berkeley, Ca) on 08/07/2010
Replied By Davebrit (San Diego, Ca) on 11/05/2010
Replied By Lou (Tyler, Tx) on 09/04/2011
Replied By Michelle (Johnson City, Tn) on 09/05/2011
While I can't advocate the use of boric acid as anything other than a (relatively) safe pesticide, I did want to clear up this misconception, as sodium borate (trade name borax) and boric acid are definitely different substances, with very different effects on humans.
Replied By Lou (Tyler) on 09/04/2016
Maybe I wasn't clear. I wasn't saying boric acid is Borax; I was telling them to use Borax and not to use boric acid.
Replied By Faith (Forest Park, Ohio) on 12/22/2011
Also try FERMENTED rice vinegar... It is great too because it is a PREBIOTIC like ACV, oat bran, wheat bran, flax seed, chia, etc. You need plenty PREBIOTICS to rebuild good bacteria to fight off candida and other diseases.
Replied By Eve (Sydney) on 12/26/2015
Replied By Frances (Cabarlah, Qld.) on 01/02/2016