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The traditional way to control growth of yeasts and moulds is acid environment. In food preservation (the area I'm most familiar with) you control ph to below ph 3.5 to stop y&m growth on high sugar foods (e.g jam).Hi everyone,
I want to ask your experience with sodium bicarbonate ( baking soda) as an antifungal agent. There are contradicted reports saying that is an effecting agent against candida but it may alkalize the gut too much...
Any take on this one ?
I find that very strange.The traditional way to control growth of yeasts and moulds is acid environment. In food preservation (the area I'm most familiar with) you control ph to below ph 3.5 to stop y&m growth on high sugar foods (e.g jam).
microbes tend to be difficult to understand in vivo. When you layer all the other potential symbiotic relationships who knows really. There is an interesting read here which shows that Candida in particular responds differently to different external pH's.I find that very strange.
Quite a lot of people with M.E. take sodium bicarbonate. I do - have taken it for years. There is info here:
https://examine.com/supplements/Sodium Bicarbonate/
I don't know much about fungus though.
I find that very strange.
Quite a lot of people with M.E. take sodium bicarbonate. I do - have taken it for years. There is info here:
https://examine.com/supplements/Sodium Bicarbonate/
I don't know much about fungus though.
I'm not sure if my advice is good at the moment, as I have been going through a bad patch for over a year since suffering some kind of brain attack (went to hospital, but none the wiser - maybe a stroke?).@MeSci~ I'm glad to hear 'sodium bicarbonate' works for you. I've been wanting to try it for "gut issues" as well as "lactic acid" that 'burns' my muscles.
Do you take 'plain baking soda'? If so how much and when? Before at after meals? The article you revered to above mentioned 'Potasium bicarbonate" might be preferable?
Thank you!