Blood sugar and Candida, was Candidiasis- food regi

[Theresa Partington]

Hi Luise
did i miss the bit where someone wrote about candida and glucose in the blood? (Quite possible I did!). Candida can contact ingested glucose in the small or large intestine...
Generally, I am a bit uncomfortable with the way the common experience of so many nutritionists is being dismissed as totally fallacious. (I myself have come across many people who have had relapses in candida symptoms after eating bread or yeast products). It seems to be a case of 'i don't understand how it happens therefore it can't happen ' - an argument with which we are all too familiar as homeopaths.
There are many yeasts in the gut as well as many bacteria , striving to keep each other in check,and if one is trying to promote the health of the bacteria it should be worth avoiding increasing the general yeast presence in the gut, imo. If no yeasts can survive stomach acids - why do so many people recommend miso and yoghurt and talk about the benefits of fermented products? Research on the microorganisms of the gut and their delicate interrelationship is fairly sparse I believe, due to the sheer numbers and variations of organisms of all kinds,varying as they do from one person to another and even one part of the intestine to the other, one side to the other etc etc. So wouldn't it be wise to show some respect for the common experience of experienced practitioners and try to work out how/why it might be happening? My suggestion above is only one of several possibilities, i am sure.
Theresa
Luise wrote
Hi Irene, hi List,

where does Candida dwell so that it can get at the glucose in the
blood to feed on - and how does it do so?

Regards

Luise

[Jayney Goddard]

Hi All,
Pretty much as I thought – it is helpful to get your confirmation though. Thanks to you all for your time
Kindest regards

Jayney

[Shannon Nelson]

Hi Theresa,

Just a couple of thoughts:
Clearly it *is* important for some people, but apparently not for all
or even most. Maybe it simply makes sense to individualize in this
area as well.

Many people are allergic to yeast (possibly developed allergy to
dietary yeast as result of systemic yeast? That's one theory I've
read.). Also many people are allergic to wheat (i.e. to most breads),
and any allergen would certainly main recovery harder.
But more to the point, apparently (e.g. as described in the link I sent
recently) is that in *most* people's cases, fermented foods not only
are not harmful, but in fact they are *helpful* in recovering from
candida. Since fermented foods are the major recommended source of
probiotics for the gut, and probiotics for the gut are a main
recommended approach to out-competing candida, it seems reasonable to
include them *unless* there is a reaction against them--which will
apparently be the case with some people, but not most.
Fermented foods would have some yeasts I presume, but--unless I've
misunderstood the process--would have a greater proportion of
lactofermenting bacteria, which improve gut health and should help to
out-compete the yeasts... Unless there is allergy of *excessive* yeast
in the food (spoiled) or there are allergies.
Hm, I hadn't heard that.
Many people, tho, have stomach contents very under-acid; which
increases susceptibility to many things (which otherwise *would* be
killed in the stomach). Perhaps yeasts are part of that group?
But that's exactly the point; some practitioners' experience (e.g. the
link I sent, but I have seen many similar) is that fermented foods can
be helpful, and that for most people they are not harmful.

Best wishes,
Shannon