Vinegar is great. You are mistaken.

> If it is so that the bacteria produce both...so what!?! That doesn't mean you need the vinegar along with acetic acid. It could be that the bacteria is making a "waste product" along with something beneficial.

I'm not sure I follow you here. Vinegar *is* acetic acid.

>Perhaps any benefit from an enema was simply the physical action of the enema itself, or a reduction of other pathogens co-occuring with the candida.

No I am talking about extensive experience with both colonic candida and oral candida (thrush) and the use of various agents. I have done enemas with many things and find that acids - in particular lactoacid (Molkosan) and acetic acid (vinegar) result in killing of candida on contact. If enough vinger/molkosan is used the candida sloughs-off. This correlates entirely with what we know about the colon and colonic bacteria. colonic bacteria use acids (bifido bacteria produce acetic acid and lactobacteria produce lactic acid) to fend off both yeasts and pathogenic bacteria. Fermented food is made with vinegar for exactly the same reason - kills the pathogens without affecting the acid-loving bacteria (Acidophilus = acid loving).

I have also had oral thrush several times and been given the opportunity to test many different agents. Antifungals were surprisingly ineffective - producing no direct action. But acids were extremely antagonistic towards the candida. Again the yeast was killed on contact and sloughed-off.

The physical action of an enema is pretty limited - it is equivalent to having a regular bowel movement. Its not like a colonic where you have a pressurised water system, many many litres being pumped and a trained colonocist to massage you.

The main purpose of an enema is to act as a delivery agent for things you add to the enema.

> If that were true, why is vinegar used in commercial bread making to protect the yeast from bacteria?

I'm not sure of the exact reason vinegar is used in commercial bread making but it isn't to protect "yeast" from bacteria. Amongst other things the additives in bread "help to hold the bread together, stop it going mouldy, and enable it to hold more water." (See link below - from the book "Not on the label"). If you use a small amount of vinegar and a lot of yeast, the yeast will still do its job.

>Any research that shows candida being killed?
There is an easy way to show this. Stick it up your arse. No I'm serious. Do an enema with it. Seeing is believing. If you are genuinely interested in learning I can give you safe dosages to start of with and you can compare the action of a water enema, a light vinegar enema, and a heavy vinegar enema. Or if you don't want to we can take a neutral third party and settle this issue once and for all.

>On to what Atkins says about candida- stay away from fermented foods...blah, blah.

You seem to have Atkins confused with someone else.

JV.

http://www.heureka.clara.net/books/notonthelabel.htm