Date:   11/30/2011 8:25:23 AM ( 14 y ago)
Hits:   1,161
URL:   https://www.curezone.org/forums/fm.asp?i=1886086

These extracts could explain why some with candida are sensitive to some types of foods/supplements that are sulphur derived. Perhaps certain types of sulphur accelerate growth rate/metabolism of yeast.

Its interesting that yeast flakes/brewers yeast are high in sulphur. Seems like sulphur is highly utilized by yeast for growth. Maybe certain strains of yeast utilize sulphur more than other types of yeast strains...?




http://www.plantphysiol.org/content/1/4/337.full.pdf

http://www.plosone.org/article/info:doi/10.1371/journal.pone.0008018

 

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