Date:   3/3/2010 12:31:08 PM ( 14 y ago)
Hits:   3,188
URL:   https://www.curezone.org/forums/fm.asp?i=1583575

In addition to what several other people have said.

Homemade kefir has almost no "sugar" in it, in the transformation from milk to kefir, the bacteria transform the lactose into lactic acid, predigesting it for you.

The "sugar" in kefir in stores is likely due to the shit they put in it to make it taste better. In other words, HFCS (high fructose corn syrup) or perhaps the "fruit" they add in.

Kefir, homemade from raw milk, is exceptional for anyone with Candida. I have a friend with leaky gut who 50% resolved her issues with only using kefir, raw milk, and the GAPs diet. (Hopefully she takes some of my suggestions and gets to 100% soon.)

If you have raw milk, the raw fats help you detoxify in time. The bacteria helps your intestinal flora over time. The probiotics in raw milk kefir are amazing and do the same over time.

When I had Candida, there was a point where I couldn't drink pastuerized milk anymore. My body knew... it wasn't good. I can drink raw milk all day long with no problem however.

Note: Some people with Candida also have mercury issues. Some people with mercury issues will have problems consuming milk and egg products until they've had some rounds of chelation, because they are sulfur foods and ultra mild chelators. I feel for these people because their real chelation must be rough (and taken extremely slow!).



 

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