Date:   11/17/2011 8:25:56 AM ( 14 y ago)
Hits:   2,737
URL:   https://www.curezone.org/forums/fm.asp?i=1882173

Ive heard that sodium in general can cause yeast to self destruct. Bakers try not to add salt to the dough until it is done fermenting. This was indicated on the food network channel. The chef said " we dont add the salt right away because it can kill some of the active  yeast".  Maybe the sodium bicarbonate injected directly oxidizes the candida/along with the sodium?

Being too alkaline just causes me indigestion, constipatation, and lethargy.

<< Return to the standard message view

fetched in 0.00 sec, referred by http://www.curezone.org/forums/fmp.asp?i=1882173