Re: Vinegar is great. You are mistaken.

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

***K, checked that, I knew it as ethanoic acid, but it apparently has several names including acetic acid. Still don't have verification that acetic acid is beneficial, other than your say-so, yet. Sounds like this is getting pulled into the acidity/alkalinity debate.

>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

***I can't comment on your personal experience. No offense but I don't know what or why you found something helpful. Given that I have a PhD in nutrition and a medical doctor saying that the yeast is not harmed by it, and that bacteria is harmed by it, I would need research that proves otherwise in order to be convinced.

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.

*** I have found antifungals very effective for oral thrush. Your experience apparently varied. Interesting.

> 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.

**** well, yeah. They do use a small amount of vinegar. So what?
I looked at the link, and look, it was a waste of time. I find debating things with people interesting if they can provide information, but that was a very long page with absolutely no mention of vinegar that I could find whatsoever. Only a general reference to additives. Let's keep to information that pertains.
My reference states that vinegar is specifically used to kill bacteria while leaving the yeast alone. There remains the possibility that the comparison to yeast in breadmaking would not hold out in the gut, but if it works that way out of the body, would need a solid rationale as to why it works different in the body.

>Any research that shows candida being killed?
There is an easy way to show this. Stick it up your arse.

****NONONO. Why would I mess with a protocol that's working? I have no reason to. The most I would do, if I became very curious, would be to try mixing acidophilus with vinegar and see if it would still culture, and the same with yeast, but I don't have petri dishes & the requisite equipment. Not about to set up a lab. So that leaves, again, finding verifiable research.

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

You seem to have Atkins confused with someone else.

*** most definitely not. It is a direct quote from one of his books. He does bring up candida sometimes and that's what it says. Even got the book when I wrote that to make sure I remembered right.

Sorry you weren't able to provide more solid info. If it's working for you, great, but I am in no way convinced yet and would never recommend it to someone else because the proof isn't there.
I do have a protocol that is working for me, and will continue to share that information with others in case it helps them. They will pick and choose what they want to try, just as I did.

If you want to continue the debate, I'm open to being shown solid research-based references.