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Candida is recognized as a serious health risk.
Candida albicans is an opportunistic microorganism. Give it a chance, and it will do its best to spread as much as possible throughout the body. This is what the latest reports tell us about Candida albicans:
Your hospital stay may not be as safe as you think! Eating fermented foods daily, like cultured vegetables made with the Veggie Culture Starter, can naturally increase your body's defense against opportunistic Candida, the fourth most common hospital-acquired infection.
The latest research on Candida albicans has found that it attaches to human cells by a certain binding protein, called Als (which stands for, “Agglutinin-like sequence”). Als is found on the surface of Candida. Als assists Candida yeast in:
This protein found on the surface of Candida is what makes it an opportunistic and “sticky” organism. Researchers speculate that the stickiness of Candida, to itself and to human tissue, is one reason why it so often and so easily invades the entire body. (4).
When Candida albicans infiltrates weakened or damaged tissue, such as what happens when the gut becomes permeable, it is able to move outside its native habitat. This is when Candida becomes a systemic infection. At this point, Candida becomes far more dangerous because the usual methods to keep it in check have been breached.
Because Candida has lately been recognized as a serious health threat, doctors are looking for drugs that block the sticky protein found on the surface of Candida cells. One study specifically investigated this protein. Dr. Paula Salgado, who led the study, tells us that:
New anti-fungal drugs are being developed to break down the sticky protein found in Candida.
We must remember that Candida is opportunistic. Candida is found naturally within the digestive tract and along the vaginal walls. It populates these areas along with other microorganisms that are beneficial and friendly. As long as these healthy, beneficial microbes are kept at thriving numbers through a mostly alkaline diet and by consuming fermented foods on a daily basis, the inner ecology is balanced, and Candida albicans is kept in check.
Another reason: Beneficial microbes produce short chain fatty acids. What is so special about short chain fatty acids? Some of them, especially those produced by good bacteria, are naturally antimicrobial. These fatty acids are so antimicrobial that they are even used in modern food processing as preservatives and antimicrobial agents.
Good microbes minimize tissue damage. This is because healthy bacteria can actually limit inflammation. The inflammatory response leads to tissue damage. Remember, damaged tissue is exactly where Candida albicans can grab hold and grow!
Fermentation is one of the oldest food preparations methods still in practice. It was traditionally used to preserve food. Fermentation also enhances the nutrient value of food. The beneficial bacteria found in fermented foods:
The Body Ecology Kefir Starter and the Veggie Starter are excellent ways to inoculate the gut with specific beneficial microorganisms. Innergy Biotic is an easy way to feed the healthy microflora in your gut.
The Body Ecology Core Program was designed by Donna Gates after 30 years of studying Candida and its effects on the body. It focuses on healing the gut, rebuilding digestive strength, cleansing toxins, and increasing nutrient absorption.
Candida poses a serious risk to your health as an opportunistic microorganism. On top of that, Candida is the fourth most common cause of hospital-acquired infections. Candida attaches to human cells with a binding protein and sticks to human tissue to invade the entire body. Candida most often sticks to damaged tissue to cause a systemic infection.
To fight Candida, we must support the body's natural defenses by eating an alkaline diet and consuming fermented foods every day to support the digestive system with good bacteria. Good bacteria will minimize tissue damage and limit inflammation, making it difficult for Candida to overtake the body.
Kefir has many benefits, including better digestion of fats, proteins and carbohydrates. It has been known for thousands of years for its anti-aging and immune-enhancing properties.
Kefir is an ancient cultured food, rich in amino acids, enzymes, calcium, magnesium, phosphorus and B vitamins. Kefir means "feel good" in Turkish, and that's just how you'll feel after drinking a glass in the morning! Easy and fun to make at home, it is superior to commercial yogurt. An absolute must after antibiotic use!
Unlike yogurt, kefir can actually colonize the intestinal tract and is simple and fun to make at home. To make kefir: Mix one packet with 1 quart of warm milk, cover and set at room temperature for 18-24 hours. Refrigerate and enjoy!
Each packet yields 1 quart of kefir, and can be reused up to 7 times. This means you can create 10 ½ gallons of kefir from one box!
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