Richiebogie
Member
My fear of fermented cabbage seems to have been misplaced.
Dr Axe and others say that kimchi is probiotic.
I guess bacteria-fermented foods like yoghurt and sauerkraut are probiotic and anti-candida, while yeast-and-mold-fermented foods like beer, wine, bread and some cheeses are antibiotic and pro-candida.
Proper sourdough bread uses both yeasts and bacteria, so maybe that is neutral.
Similarly garlic and coconut oil might be equally antibiotic and antifungal.
Nystatin discovered in 1950 is created by a bacterium, and is specifically anti-fungal.
Has anyone had any luck with kimchi or other bacteria-fermented foods in boosting their good bacteria and reducing their mycotoxin-producing Candida albicans and reducing their endotoxin-producing gram negative bacteria?
Maybe the soluble fibre in fruit does the same thing?
Dr Axe and others say that kimchi is probiotic.
I guess bacteria-fermented foods like yoghurt and sauerkraut are probiotic and anti-candida, while yeast-and-mold-fermented foods like beer, wine, bread and some cheeses are antibiotic and pro-candida.
Proper sourdough bread uses both yeasts and bacteria, so maybe that is neutral.
Similarly garlic and coconut oil might be equally antibiotic and antifungal.
Nystatin discovered in 1950 is created by a bacterium, and is specifically anti-fungal.
Has anyone had any luck with kimchi or other bacteria-fermented foods in boosting their good bacteria and reducing their mycotoxin-producing Candida albicans and reducing their endotoxin-producing gram negative bacteria?
Maybe the soluble fibre in fruit does the same thing?