Re: What did I do? Mercury removal and Diflucan

Bob, others may disagree, but my understanding is that the problem with wheat products is not the wheat itself, but that nearly all wheat has malted barley flour added to it. Malt is the favorite food of yeast, it is how yeast is grown commercially.

Unfortunately, you will find malt in many forms, malted barley flour, barley malt, maltodextrin, in many, many many foods. There is virtually nothing you can eat at McD's- it all has malt, even the salads. It took hours for me to find a sack of flour without malt in it- but Hodgson Mills does sell plain flour. There was another brand , too, but I can't remember.

Also, yeast thrives in an acidic environment. So, there are two problems with the pizza- the acidity of the sauce, and the malt in the dough. At home we either make our own pizza with malt-free flour, or we cook up a big meat patty as the "crust" and top it like pizza- just as satisfying. In that case, we make our own sauce, so that it has no vinegar.

Vinegar will kill off the "good bacteria" you are trying to reestablish, as will any other foods with Antibiotic properties. Hope this helps.