As you said, i am taking Kefir as you have expalined. And i am taking a multi vitamin that has 30 MG of Zinc.
I recommend taking the 30mg zinc twice a day. A single 30mg is not much, but too much actually suppresses the immune system. So I would not exceed the 60mg daily.
What else should i do ?
The other two things I highly recommend is digestive bitters, 1/2 dropper full on the tongue right before meals, and increase your dietary fiber intake. Bitters will increase stomach acidity, enzymes and bile as well as cleanses the liver and has a very mild stimulatory effect on the bowels. The fiber will feed the flora and allow the flora to generate the acids that control the Candida.
I have asked many times in here, what kills systematic candida, and never got a good answer.
It is actually pretty simple. But to really understand the answer we must understand that Candida is a normal part of everyone's body. It is the overgrowth of the Candida (candidiasis) that is a problem. And not only the overgrowth, but also the form. Candida is a dimorphic microbe, which means it exists in two forms. It has a relatively benign yeast form, and a highly aggressive and pathogenic fungal form. In its fungal form the Candida forms hyphae, which are finger-like projections that allow the Candida to dig in to harder substances like organ tissues. Molds also form hyphae, which is how they are able to dig deep in to harder substances such as hard cheeses and wallboard. So it is the hyphae of the Candida in it fungal form that causes the tissue damage.
What controls the form the Candida is in depends on the pH of the terrain. All of the areas of the body where Candida normally resides are slightly acidic. The acidity comes from the beneficial flora that generate lactic acid, acetic acid and fatty acids. It is these acids that are primarily responsible for keeping Candida and other pathogens under control. Take for example the fact that Candida overgrowth occurs with the use of antibiotics. The reason for this is that the antibiotics lead to Candida overgrowth is because the antibiotics kill off the acid forming Lactobacillus bacteria. This causes the pH of the normally acidic tissues to become alkaline. This converts the Candida from a yeast form in to its pathogenic fungal form. For the same reason making areas of the body alkaline that are supposed to be acidic with alkaline substances such as calcium hydroxide, magnesium hydroxide, sodium bicarbonate (baking soda), calcium carbonate (coral, oyster shell, dolomite), antacids, acid blockers (proton pump inhibitors), alkaline waters, antibiotics and soaps all promote Candida overgrowth.
If the kefir helps the intestines, what helps the system? what is you advice ?
Or just stay with the kefir, and the system stuff will go away. It is in my eyes, and ears, all the way to my feet.
External Candida is usually made worse by soaps and shampoos, which again are very alkaline. A simple solution for this is create an acidic spritz to adjust the skin pH back to its normal slightly acidic pH. Dissolve a half teaspoon of citric or malic acid in 4 ounces of water and put it in a small spray bottle to spray the skin after bathing. You can also pH adjust your shampoo and liquid soaps by adding some acid so the soaps do not damage the hair and skin. Internally the stomach acid and flora need to be maintained, which is done with probiotics like kefir and prebiotics like brans.
All of my symptoms point to candida infections. I believe this all started when i was drinking regular crappy store bought apple cider vinegar.
I was fine when i started it, a friend told me to try it for knee pain, drinking about 2 tablespoons once a day diluted in water for about 2 months, then all of a sudden all the candida symptoms appear. Do you think the vingear is possible of creating candida overgrowth? If not, what do you think it could have caused.
No, I don't think the vinegar had anything to do with it. The only difference between the raw and the distilled vinegars is that the distilled does not have the vitamins, minerals and enzymes. if the acid was an issue then either vinegar would be a problem. What triggered it off is hard to say since I don't have much of a history to go on. It could have been chronic stress, antibiotic use including some herbal antibiotics, lack of dietary fiber, the use of antacids/acid blockers, drinking alkaline waters, etc.
You told me to take chapparal - a potential harmful herb for the liver and illegal in Canada!!! Then you say I argue.
Apparently you lost your memory if this is what you think I am talking about.
By the way I also explained the issue over chaparral. It is only potentially harmful if fresh. By the way anything can be potentially harmful. You can even die from too much water or oxygen.