I took a trip from nevada to new york and then back again. During the way I ate LOTS of granny smith green apples. The most I ate in one day was probably 11. Now, clearly they have a lot of vitamin C (acid) and yeast hates the acid environment. BUT, at the same time, they contain roughtly 14-16g sugar, which yeast loves. Now my question is, do you think that 14-16 grams sugar is based on RIPE granny smith apples, rather than green ones? Clearly the green apples have less sugar and more acid, but how much sugar is the question. And do you think that the sugar is almost irrelevant since the acid content is so large?
Regardless, I think my experience with eating lots of apples was definitely positive for my health and possibly positive against candida, but I'm wondering if anyone else has experience with eating them vs. candida.
Also, you might want to check this out: http://english.pravda.ru/science/19/94/377/14902_Apples.html
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