(Candida)

[marija_jane]

I have been eliminating vinegar because of Santiago-Candida diet, includinb making bone broth without it. But now I am wondering if there is a problem with that... Is the vinegar necessary for the minerals to come out of the bones into the brith? Is there something else that I should put in to replace it? ( I also can't use anything with citric acid due to intolerance in my son.).

[mbravebird]

RAW vinegar is actually good for gut balancing, because of the beneficial bacteria. The pasteurized stuff is what feeds the candida, iirc.

That said, I'm not sure what cooking it in bone broth does -- would that be the same as pasteurization??

It does significantly increase the mineral content of your broth to put vinegar in it, so it is pretty important in that regard. But bone broth has other great stuff in it, too, aside from the minerals.

Good question!!

[marija_jane]

raw vinegar

Thanks so much for this answer. I just re-read my post and hadn't realized that my cell phone "spell-check' changed anti-candida to "santiago-candida"! Glad you understood anyway!!

I have some raw apple cider vinegar so I'll try using that. Do you know if that is supposed to be kept in the fridge once it is opened, though? Mine has been in the cupboard... no biggie to get a new bottle though. I do want to get as much minerals as possible going through the effort of making the broth.

Thanks!

[JaneS]

No raw vinegar can be kept in the cupboard just fine.

Are you doing celtic sea salt? That is also very good at alkalinizing the body.

I just posted about enzymes in another thread on yeast/fungus. Have you tried them?