Wow, thanks for that info. That makes a lot of sense. I am starting to think the entire Candida issue is an alkalinity issue. This was posted before, and I am posting it again: Alkalinity promotes Candida overgrowth Now let's take a look at pH tracked through the entire GI tract. It's the small intestine section from the Duodenum through to right before the Cecum that pH is of the highest alkalinity. Therefore in the above graph those in the 75th to 90th percentile are at really high risk of Candida. Candida creates an alkaline environment for itself to thrive. The small intestine is a natural place for it to take up residence as the the pancreas secretes sodium bicarbonate to neutralize the HCl coming in from the stomach. I think the trick is therefore to increase acidity in the small intestine. Now there may be a few ways to do this. Take additional amounts of HCl as in the SF742. I question this method though because the pancreas is so good already at neutralizing HCl. Drink small amounts of apple cider vinegar to hopefully directly increase acidity in the small intestine. Take lots of "lactic acid" producing lactobacilli like acidopholous. It is the lactobacilli & steptococci that inhabit the small intestine the most. Feed the lactobacilli their favorite prebiotic foods to increase lactic acid production. We therefore want quick fermenting pre-biotics. This will positively impact the following anti-candida strategies Saccharomyces boulardii (anti-candida yeast) works best in an acidic environment Undecylenic acid works better in an acidic environment In the long run I think we need to permanently shift the ecology of the small intestine to one that is more acidic. I think this is best done initially with lactic acid probiotics and then sustained by appropriate prebiotics. We want to be careful here so we don't create SIBO. However it looks like using Lactobacillus plantarum, lactobacillus acidophilus, lactobacillus casei, lactobacillus rhamnosus are the same bacteria that can cure SIBO will also cure SIFO which is what we are after. Questions: I wonder if there is an acid that is not neutralized by sodium bicarbonate? I wonder by what chemical mechanism Candida makes an environment more alkaline? I can't help but think that meals have a strong impact in terms of all of this. Should anti-candida supplements be taken away from meals, in hopes there isn't sodium bicarbonate released to neutralize their effects? Or should we be trying to counter-act/compensate for the bicarbonate released during meal digestion? My thoughts are an empty stomach may be ideal, or right before a meal. Stomach acid is notorious for killing probiotics. Delayed release lactobacilli capsules with stomach acid guard may be a good strategy here. Also the ideal prebiotics need to be determined. Ones that increase acidity and are favored by the small intestine microbes. @Ripley any ideas from your extensive readings?