Hveragerthi, Wow, I didn't mean to cause such an uproar hear. I started the post and couldn't get back to it.
I agree with all that you are saying. I, too, have done a lot of research and I am positive through experience that we need stomach acid, an acidic intestinal environment, and probiotics that produce lactic acid to help keep candida at bay in our intestines. The yeast saccharomyces boulardi produces lactic acid that helps to feed the probiotics also.
One of the things that confuses me though, is I understand that acv promotes digestion by adding to the acidity of the stomach. But, why is it when there is a list of acid and alkaline forming foods is it on the alkaline list? It is like lemons, they are acidic but they are alkaline forming to the body. This is one concept I have failed to get so far. I believe that acv is acidic to the intestines and can help with candida, correct? So why is it touted as an alkaline forming food?
Getting my stomach and intestines more acidic has helped with digestion, dysbiosis and candida. Yet when I was well over a year ago, my saliva(measures your blood) ph strips were alkaline and since I have been sicker my saliva ph is more acidic.