Date:   10/6/2009 12:55:01 AM ( 15 y ago)
Hits:   11,188
URL:   https://www.curezone.org/forums/fm.asp?i=1502630

 Indeed, no one is trying to eradicate candida from the digestive tract - simply bring down the overgrowth.

That is what increasing the flora does without feeding the Candida.

In any case, it makes sense to combine different antifungals; this way candida can't become resistant.

Checked out Chaparral; it seems like a very useful herb as a blood detoxifier! Especially I have been thinking about heavy metal toxicity - mercury more precisely, because my last candida crisis (in 2000), which I battled for one year with everything needed (antifungals, probiotics, herbs, immune boosters, etc) ended when I removed my amalgams.

Algins from seaweeds and pectins from fruits and vegetables are both effective heavy metal binders. Amla berry can be used to protect the DNA from heavy metal damage during metal detoxification.

Chaparral also has some antibacterial and antifungal activity. So interesting.

But I found warnings about worrisome side effects that are not with Pau d'Arco.

Although chaparral is still widely available, the FDA has recommended since 1968 that it not be taken internally. Chaparral is highly toxic and has been reported to cause severe and permanent liver disease that can be fatal. It has also been linked to kidney damage, including cysts in the kidney and kidney failure.

This is somewhat misleading. The report was based on 13 isolated cases of hepatitis in a two year period. What the FDA failed to mention was these 13 people had pre-existing liver failure and/or were taking pharmaceutical drugs well known for causing liver failure. So there is no proof that any of the cases were from the ingestion of chaparral. This also explains why there were no cases ever reported prior to this or since this time. On the other hand several fresh herbs including comfrey, germander, coltsfoot and chaparral do contain alkaloids that can cause liver damage. But these alkaloids are very unstable and are destroyed by oxidation after a couple of months after harvesting. This is why these herbs are aged before use.

I have never seen any evidence of kidney problems with chaparral use. In fact the active ingredient in chaparral, nordihydroguaiaretic acid (NDGA), was a commonly used antioxidant food additive for many decades. It was finally replaced by cheaper synthetics.

And what is mathake? Do you mean maitake? The mushroom?

No, mathake. It is an herbal tea from Fiji. It was a pretty popular substitute for pau d' arco back about 15 years ago.

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