CureZone   Log On   Join
Re: Does anyone here get worse on higher sulfur foods?
 
Cookoomackastick Views: 16,981
Published: 12 years ago
 
This is a reply to # 1,443,366

Re: Does anyone here get worse on higher sulfur foods?


I would disagree that sulfur kills pro-biotics. That does not stand to reason to me when it comes to candida.

With the garlic it's the allicin (sp). I think uncooked onions might have a anti-biotic substance, but I eat those steamed probably deactivates the anti-biotic compound if any. Cooked garlic is the same way - allicin is killed when cooked. As far as garlic I'm reffering to supplement's or raw garlic only.

I myself have never had a reaction to litely pouched egg yolks (and they lecthin is essential for brain and liver health). I've never had a reaction from litely steamed onions either. I do eat some of those litely cooked foods for my 30% foods not eaten raw.
 

 
Printer-friendly version of this page Email this message to a friend
Alert Moderators
Report Spam or bad message  Alert Moderators on This GOOD Message

This Forum message belongs to a larger discussion thread. See the complete thread below. You can reply to this message!


 

Donate to CureZone


CureZone Newsletter is distributed in partnership with https://www.netatlantic.com


Contact Us - Advertise - Stats

Copyright 1999 - 2021  curezone.com

1.688 sec, (1)