Gavin (Manganui, Northland, New Zealand) on 08/14/2011
Replied By Prostate Daughter (Dubai, Uae) on 04/28/2013
Replied By Gavin (Manganui, Northland, New Zealand) on 04/28/2013
Replied By Zark (AU) on 04/14/2015
A bit of history:
I have had inflammation in my prostate for going on about 10 years. Up until the last 8-10 months or so the pain had always been restricted to just where my prostate is, on rare occasion it caused blood in my urine, and also gave some issues with urination.
After fooling around with some antifungal compounds (Lufenuron being one) I found that these helped, but only temporarily. A few months after that experimentation the pain started to spread out from the prostate into the left and right flanks of my abdomen.
Method:
I am currently taking half to one teaspoon chile pepper mixed in a glass of water (cold or luke warm). Drink it straight away, and then drink a little of plain water to rinse the taste out. It isn't as bad as it sounds.
Results:
Just minutes later the abdominal pain became a bit sharper and then disappeared. I found that the chile remedy works for about 8 hours, so I am taking this with water every 4 hours at the moment.
I tried making chile pills and taking this with food, but I must say that taking the chile with water is more effective, and not nearly as difficult as I imagined. Since I was only taking the chile pills three times a day I found that this was insufficient for me.
Replied By Zark (Emerald City) on 04/30/2015
Chilli definitely helped me, and was working very well for roughly 2 week, after that the affect wore off :'(. My body seems to have become accustomed to it now. Perhaps I should have been more aggressive!
The pains have been moving through my abdomen, and now into my hip.. that started after a big flare up from eating ripe bananas. It really loves the sugar. No matter, my Kombucha is still working well, and I am getting better at identifying foods that feed this (sugar and cheese are the worst). I have also learnt by observation that the Kombucha I take needs to be nice and sour, and that the first ferment stage works best.