Re: how come you can't consume bread, mushrooms, vinegar, beer, etc. if you have yeast infection?

From: Dieter Zakas (dieterzakas_at_enter.net)
Date: 01/08/05 

Date: Sat, 08 Jan 2005 02:47:46 GMT

in article 1105137527.f9ae705115257adbc040685123dad92d@teranews, Piezo Guru
at gbusey@honmail.com wrote on 1/7/05 17:41:

> How would vinegar get metabolized into these compounds? Magic?
>
> "Sbharris[atsign]ix.netcom.com" <sbharris@ix.netcom.com> wrote in message
> news:1105065763.629826.248530@f14g2000cwb.googlegroups.com...
>> The short answer is there's no reason in the world not to eat these
>> foods when you have a yeast (candida) infection. Anybody telling you
>> otherwise is just pushing non-understanding of physiology, plus perhaps
>> some stupid Chinese astrological horse*** that manages to retain
>> respect only because a lot of English speakers figure that anything
>> that hard to understand, must contain some secret wisdom (plus, they
>> watched David Carrodine Kung Fu people on TV, when they were kids).
>>
>> You want to know what drinking vinegar does to the pH of your body?
>> Exactly nothing. It's metabolized to CO2 and water, and the CO2 goes
>> off in your breath. Vinegar is no more acidifying than sugar or fat.
>> And less acidifying than protein.
>>
>> SBH
Piezo,

Vinegar is nothing more than a dilute solution of acetic acid. Supermarket
vinegar is 5% acetic acid by volume. Cut that in half, and you could also
use it in the film development process - the stop bath, which stops the
developer action, is often nothing more than an acetic acid solution!

Dieter Zakas