I agree. It's hard to argue with experience. The "cellulase makes it worse" theory isn't true in theory or practice. It ignores that fact that any glucose produced by the breakdown of glucans will be competed for in the small bowel by you, bacteria and remaining undamaged yeasts.

Even if you could create a perfect system with only yeast, enough carbohydrate to sustain that population, then add cellulase, it will be a slaughter. Those lucky enough to survive will succumb to the next dose, or the next.

Add bacteria and a porous substrate (the small bowel) and the theory becomes....untenable.

Any resulting glucose that happens to make it to the colon, will be competed for by other bacteria. So the application of cellulases to yeast will always result in a net decrease in the population of yeast.

Any ingested carbohydrates added into the system are a separate issue and don't reflect on the effectiveness of cellulases.

The real problem is stopping treatment with cellulases before biofilms have been completely eroded. If you leave surviving biofilms and cease treatment, that's user error, not the fault of cellulase.

The biggest limitation of cellulase, IMO, is that it must directly contact the yeast to kill it. That's why I like it in combination with an antifungal. It's ability to erode biofilms exposes normally protected yeasts to the antifungals, allowing them to penetrate, thus providing a potent one-two punch.

Cellulase is also an effective treatment for thrush, but it needs to be swished around in the mouth to penetrate the spaces between tastebuds.

Though the potential causes of relapse are many, the ingestion of cellulase isn't one of them.

I used cellulase in the form of Candex and found it to be effective. I added the antifungal Lufenuron and found the combination very effective.

It's been a year now, and I've had no hint of relapse.

If you're interested in plant enzymes to assist with digestion or using cellulases to fight yeast, I encourage you to give it a try and make your own judgements.

T.

This is a over simplification of things that overlooks a couple of important facts.  

One is that Candida is a normal part of the body.  You will never kill off all the Candida in the body.  This ties in to the second point.  When Candida overgrows (candidiasis) there is a reason for this, which is a change in the terrain to the alkaline side.  As I have shown in studies previously the alkaline environment not only turns on the Candida growth gene, but also allows the Candida to morph in to its dangerous fungal form.  In my opinion using enzymes to fight candidiasis is like using antibiotics to treat an infection from stepping on a nail without removing the nail.  Neither gets to the base cause.  Since the enzymes do not restore the proper pH then leaving the alkaline terrain will simply lead to rebound growth anyway as the Candida growth gene is turned on by the high pH.

As far as the claim about bacteria competing for those sugars, if that were the case then why can't you eat a big cake without issues?  For that matter I hear people on this forum stating that even small amounts of sugar give them problems.  Given that most of that ingested sugar will be absorbed long before it reaches the colon then there would be very little sugar to go around.  Yet somehow the Candida somehow still seems to flourish when these people consume even small amounts of sugar despite the competition with the bacteria.  So how do you explain this?

Then on top of the sugar being ingested by diet the use of cellulase and hemicellulase will only further add to the amount of sugar available while digesting the fibers needed by the flora to produce the acids needed to turn the Candida growth gene off and to keep the Candida in its benign yeast form.