I just finished conducting a simple test to find out whether or not vitamin C kills Yeast. Here's how it went:

1. First, I set up 2 16 oz. jars, filled them with filtered water and added 1/2 tsp. of raw honey and mixed.

2. I then added a capsule of Jarrow brand Saccharomyces Boulardi to each jar. The stated cfu for each capsule is 5 billion.

3. After several hours, bubbles began to form around the bottom and sides of the jar. Fermentation had started.

4. I added more honey water to each jar then waited several more hours. They continued to ferment and smelled generally awful -- like rancid bread dough.

5. I let them sit overnight. In the morning I added more honey water to each mix. Fermentation was ongoing. Bubbles coated the sides and bottom of the jars and a white film had started to form on the surfaces, the bottoms were covered by murky/whispy carpets of s. boulardi.

6. After adding the honey, I added 1/4 tsp. of vitamin C to Jar #1 and did not stir.

7. Several hours later I observed that fermentation was much reduced in Jar #1, but continued strong in jar #2, the one without the Vitamin C.

8. I waited until evening and added another 1/8 tsp of Vitamin C. This time I stirred.

9. An hour later, I checked Jar #1 and fermentation had stopped. Jar #2 still had abundant bubbles forming.

10. So it took 3/4 tsp. of Vitamin C to kill a fermenting S. Boulardi colony of 5 billion organisms.

11. Stirring added to the effectiveness of the vitamin C.

If anyone wants to repeat the experiment, I would be interested to see what you come up with.