Topic: Kimchi as killer of candida and other infections
Brussels
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Gz, nope, I'd rather consume it from day 2 on.
Posts: 6200 | From Brussels | Registered: Oct 2007
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Brussels
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cold weather came back. I still haven't restarted cistus or kimchi after the weekend.
I was just thinking today that I feel I went a step up in my health.
I had that feeling of clear improvement 3 times in my life:
1 & 2- after I beat babesia twice (from 2 different tick bites).
When babesia went definitively dormant, I felt my energy got SO MUCH better, even if I had loads of other parallel infections, lyme coinfections and Bb.
3- after lyme was 'definitively' gone (2009).
I really saw the curve of disintegration of health stopping to be so steep down when lyme got dormant back then.
And now!
I'm NOT reacting (or barely reacting) to electrosmog), ...
I'm eating most fruits I was allergic not so long ago (weeks ago!!)...
I ate WHEAT this weekend in rather big amounts (a rare event) and didn't feel anything bad so far (not even candida wanting to come back)...
and my energy level and concentration has been more or less, stable (when I'm not herxing).
I hope this will stay for long.
If it does, this will definitively be a step up in my health condition. I thought degradation comes with age, but now I'm living something like going back in time.
So it is not aging that was creating me problems, but again, it was all mostly due to toxins and chronic infections.
The fact that I react so strongly to Cistus incanus (an 'innocent' herbal tea) shows me a change in body metabolism.
Have you ever heard 'nothing seems to work'?
The sicker we are, the less we react to ANY treatment.
The healthier we are, the MORE we react to most treatments.
That's what dr. K. kept saying and I didn't understand him. Again, I guess he was right.
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I put mine in the fridge right away and started eating from day 2. Let me tell you- I'm the only one in the house who eats it: my daughter and husband refused. It is very strong- I put lots of ginger!!! I love it, I take 2-3 spoons every day. I'm herxing from rickettsia photons treatment right now, so can't tell if kimchi adds up.
Posts: 443 | From Montreal, Canada | Registered: Oct 2009
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Brussels
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watch out Anuta!!!!!!
I also LOVE the taste of kimchi, to tell you the truth.
but this last batch does not taste as good as first batch. I will be less 'creative' and do EXACTLY like it was in the video.
Good luck. Go slow!!!!
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Brussels, how do you know it's candida and not relapse of lyme?
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Brussels
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I guess, nobody knows for sure.
But I had candida since my early 20s, while lyme came at 39 (almost 20 years later).
First tick bite at 39 then , EM rash, and in a couple of months, I was in bed with neuro, cardio, breathing problems, dozens of food allergies that never stopped increasing,...
... horrible arthritis overall, dental problems (teeth dying no apparent reason), photo-phobia, night sweats, bart rashes, electrosmog sensitivity etc.
Before that bite, I had never had 95% of those symptoms. Never.
Lyme came with its zillions of symptoms, like a tsunami, fast, and ruined my life.
Until then, I was still more or less active, my brain was working, etc despite seasonal skin candida.
Then other tick bites came, I went further downwards. I had a double chronic problem: lyme and seasonal candida.
Lyme went away (after photons), symptoms vanished almost completely (except for some left overs such as some food allergies).
Arthritis disappeared, then came back years later but less painful, less handicapping, other joints were affected (no knee, like lyme arthritis), but I guess, mostly from candida.
Of course, I can't be 100% sure. I somehow trust energy testing and I can see I do not have any of the OTHER lyme symptoms that ruined my life.
Same as for daughter, who has no arthritis whatsoever and goes normally to school and sports as though she had never had lyme.
But of course, no one can be 100% sure that any health problem is not lyme (she has gluten intolerance).
It's just that lyme was a traumatic experience for us, and our lives today have nothing to do with the time we were fighting lyme.
We were very sick then, no doubt at all, and now we're like everyone else, a bit with some health problems here and there, but not at all 'handicapped', like during lyme, if you see what I mean.
Nobody thinks my daughter is ill. 100% of her school mates have no idea that she was once very ill.
That is why we think we do not have lyme any longer.
At least, we don't do treatments against lyme.
I do wonder if anything in the throat and small intestine survives kimchi, if eaten in reasonable amounts (like 2-4 soup spoons, 3 times a day).
It's killing whatever is in its way, I think.
I don't think cold viruses like kimchi!!
I surely have candida chronic (or had, before kimchi), but I really do not think lyme is active (at least, not as it was, in the past).
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Brussels
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For example, lyme neuro symptoms: I don't think I have them 'active', like during lyme
...(eye floaters, tinnitus, muscle twitches, parts of the body such as hands or feet going numb on and off, etc).
These are long gone.
but the 'herxing' in the nerves after kimchi shows me that my nerves had some 'problem', but I was mostly symptomless.
so I thought.
Until electrosmog sensitivity disappeared (or next to disappeared). It doesn't feel like 'me'.
Since lyme was gone, electro-sensitivity stayed, low grade, but it did stay.
I clearly reacted to electrosmog for at LEAST a whole DECADE!!
I wonder if this is due to some clearing of low grade infections in the nerves (or toxins) ...
...or if this is just because of a boosting of the immune system with kimchi bacteria...
... or some boosting in hormones (because toxins left in great amount)?
Whatever. I do think lyme is not something like HAVE or NOT TO HAVE.
I think lyme starts again when the immune system is not performing well. Like candida.
Everybody has candida, mold, many bacteria, many viruses.
But we only get sick with them when something gets too out of wack and the immune system cannot cope.
We, then, collapse.
but I do think lyme is not a PLUS or MINUS thing.
More like shades of grey turning slowly too black, then we get symptoms; then re-turning more whitish, and symptoms disappear.
Exactly like chronic candida. Possibly even cancer.
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Brussels
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I ate a big chunk of kimchi yesterday evening after a 3-4 day pause. Barely any reaction (just feels like cleaning the gut...)
The mouth produces a lot of saliva immediately after ingestion, probably to protect the esophagus lining from spicy-acid taste.
Apart from that, I have little feeling of biofilms being dissolved or whatever...
My lungs are clear, throat too, I feel nothing in sinuses.
------------------------------------- Candida is in non-flare mode, definitively. It is like it turned its key off, as I said before.
It did FOUGHT against kimchi, at first, but I guess it accepted that this time, it lost the battle.
-------------------------------------- My candida is seasonal, keeps coming and going with cold weather. I'm sure it is just waiting for my immune system to fail again...
I can see where inflammation once was (skin), but it is not BRIGHT red, nor swollen as before.
It is not totally gone, but it's barely annoying...
I can perfectly live without taking candida-killers, if it remains like it is now.
------------------------------------------------- What I hate with candida is when it gets fully ACTIVE, and I keep flaring DAILY at least once (or more).
I get then very tired, anxious, swollen, very painful skin, brain fog, digestive problems etc.
That is when I start treating candida, because life is not fun with all these symptoms.
Since about Friday last week, I can perfectly live with 'this' candida as it is very low profile.
My yesterday big kimchi dose didn't make ANY herx, so I'll be adding Cistus again today (for biofilms).
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Brussels
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Another thing that changed: I couldn't take magnesium citrate in big amounts (nor any other type of magnesium, due to loose stools).
It's THE FIRST TIME in my life, that I could take a normal adult dose of magnesium, without any problem so far.
I took it twice full dose last week, before bedtime, and nothing happened.
It's unbelievable, but I don't want to get too excited yet.
I usually take 1/2 or 1/3 of the dose, and NOT every day.
During lyme, I had a LOT of trouble getting things down (minerals, magnesium, any herb whatsoever, etc).
I always took less than a small child's dose not to collapse.
That is why I treated myself MOSTLY with homeopathy, photons, acupuncture...
I always opened my supplements and cut them in small pieces or open the capsules, and poured part of the content in water.
And gave up mixed supplements due to reaction. Only one substance at a time, in tiny amounts.
Herbs, I took in ridiculous tiny amounts. Such as Japanese knotweed, cats claw.. and sipped them during the day.
---------------------------------- Again, I suspect that most problems I had were not only due to lyme, but a gut in wreck also contributed for that.
I keep asking my muscle tests: is garlic alone helpful for me? And I keep getting a 'no'.
I also ask: is kimchi helpful, and I still get a 'yes' (even though my body is not visibly reacting to it any longer).
Whatever kimchi has done to me, it was not garlic as I thought (because when you blend it fresh, you get a strong dose of Allicin).
I thought it was Allicin in kimuchi that was beneficial, as I took a lot of freeze garlic pills during lyme, and they certainly helped me before.
It was probably the fermentation.
Anyway, I'll stick to kimchi and see if candida remains dormant the whole winter. It would be TOO GOOD to be true.
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Brussels
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Salt: I guess, it just works as a 'starter' of fermentation (I mean, to promote the beneficial bacteria in the cabbage).
Coreans do wash the salt off the cabbage, once the fermentation starts.
I dislike the taste of Mercola-type of fermentation, because it feels too salty.
Not the case with kimchi, that is barely salty.
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Brussels
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Article explaining some reasons why kimchi could help to kill cancer cells.
------------------------------ They write:
Garlic, in particular, has been acknowledged for its anticancer effect due to high contents of organosulfur compounds (11 to 35 mg/g).
33 types of organosulfur compounds have been identified in garlic.
Organosulfur compounds in garlic have been shown to facilitate the detoxification of carcinogens by glutathione-S-transferase, ...
... modulate the activity of metabolizing enzymes such as cytochrome P450s,
....and inhibit the formation of DNA adducts in several target tissues. -------------------------
Brussels: I guess I understand all that massive detox I have had with kimchi. It's full of bio-compatible sulphur.
And that is why my liver got overloaded (as sulphur is the precursor to glutathione).
Maybe that high content of sulphur in garlic explains the massive detox reaction?
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Brussels
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Continuation:
One possible mechanism of cancer preventive effects of garlic in stomach cancer development involves its antimicrobial activities against Helicobacter pylori, a major risk factor of stomach cancer.
(Brussels: are you suffering from H. pilori? Take kimchi!! )
Hot red chili pepper powder, one of the main ingredient of kimchi, contains capsaicin (trans-8-methyl-N-vanillyl-6-nonenamide).
Although the role of capsaicin in carcinogenic processes has been controversial, there is accumulated evidence that capsaicin is capable to induce apoptosis of cancer cells by generating excess reactive oxygen species.23
Thoennissen et al.24 demonstrated that capsaicin caused cell-cycle arrest and apoptosis in breast cancer cells by modulating the EGFR/HER-2 pathway and inhibited the development of pre-neoplastic breast lesions by up to 80% without toxicity.
(Brussels: do you have breast cancer? Take chili pepper!!!)
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Brussels
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Handbook of Food and Beverage Fermentation Technology
One page talks about kimchi INCREASING glutathione, specifically. It says it helps to detox the liver.
Page 649: It may interest lyme patients:
Kimchi extracts also enhance immune functions of the NK (natural killer cells) and macrophages.
In our studies, the LUNG metastasis with colon cells was significantly reduced by subcutaneous administration of kimchi extract in mice following the tumor cell inoculation.
Kimchi exhibited strong antimetastatic activity.
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Brussels
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I am still eating kimchi once a day, in bigger chunks.
I don't feel clear herxes any longer, but I do feel my gut moving around, about 2 hours after ingestion, as though some 'changes' still takes place (I picture it as some kimchi bacteria saying 'hello' to the old colonies).
As I said, I'm not ready to give kimchi up yet, even though I feel no herxes any longer (it took about 3 weeks, for herxes to stop). I'm afraid that, if I stop, my candida come back.
I'd love to spend Xmas without extreme control over food, sugars, wheat etc, like usual...
I still feel herxes with Cistus (nerves /sinuses), so I'm taking it too.
Candida does not flare with kimchi any longer, but it may flare a bit (not too bad though) with Cistus.
As long as I take binders (coffee included, in big amounts), flares are kept under control.
Coffee has never had such a RELAXING feel as it is having now, for me. I can drink a lot of coffee, when I feel herxed, even before bedtime, but coffee just feels relaxing, as though it does work to bind toxins.
I thank my violet ray to clean my liver so well. Without it, I think coffee would have been my enemy, more than ally.
as with everything, what I ingest or drink seems to keep changing, with my body changes....
Buhner was the ONLY guy that gives a plausible explanation for that: a plant is a complex being, with so many chemicals.
When you take any plant, DIFFERENT CHEMICALS will act in your body. It's not the same for everybody, not even the same for the same person in different occasions.
Chemicals of a single plant have a synergistic action that is hard to find in a lab (because, we need to analyze billions, trillions of possible interactions in ONE single plant!!).
Plant chemicals have NOTHING to do with single chemicals like drugs, but only act in complex interactions, due to the complexity of its hundreds of chemicals .
It's like a symphony with so many instruments playing at once. Depending on the body it meets, the music will 'sound' different.
The action of cistus now has been profound, as it had NEVER been before.
Kimchi is helping me now, but possibly, in the past, would have done next to nothing to me...(?)
It's just so crazy.
And the electrosensibility remains gone. Not totally, but it is NOTHING compared to what it was, just weeks ago!
And it is not even summer, when I'm grounded great part of the time. Now, it's cold, I wear shoes the whole time...
that is why treatment is so complex: what didn't help in the past could be the MAIN key today, for your healing!
What didn't help in the past does not mean will never help! Specially in case of plants, as it is is a sort of magic that synchronizes all those chemicals in our bodies.
It's not by chance that we all evolved eating plants, using plants as healing agents.
There is a real complicity between plants and animals, in evolution. How could it be otherwise?
------------------------------------------ I wonder if anyone feels anything with kimchi? How is it going for you all?
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Brussels
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I'm still working on cistus, but herxheimer feelings are smaller.
I'm still craving for oils, more hungry than usual, craving for eggs, coffee, chlorella, feeling pressure on my kidneys, so I KNOW my body is detoxing from cistus tea.
The pains are still around, but not even close to what they were: just a bit, mostly in nerves, but also tingling pains in sinuses, feet, some joints.
I know cistus is going inside...
My shoulder-arm joint is sooo much better, as it hasn't been for at least 1.5 years, since I started the violet ray. It's still with bits of pain in certain movements, but I know cistus is acting there too.
I start to have hopes with what I'm doing. Still touching wood, as I still can't believe my 30 year war against candida will finally end this year 2016.
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Brussels
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Just for posterity, I leave a note here, in case what I'm doing works against very chronic candida:
morning: vit D3 + Drufusan (Schussler salts)
normal diet, no avoidance of carbs nor fruits.
Just eating healthy, as organic as possible, as rich and fresh as possible, like always. And gluten free since May 2016.
not taking any anti-candida supplement
alternating: cistus incanus tea (biofilm breaker) and kimchi (probiotics), daily, depending on herxes or flares. I just adjust to how I feel, trying to avoid pain / herxes.
cleaning / binding:
Drufusan helps, I think.
liver support (violet ray, mainly)
chlorella, about 3 tea spoons a day
bear garlic, about 3 dropperful a day
coffee (black, no sugar, with or without fresh cream, 3-5 times a day)
Oils (or I get mad), I crave oils: increased butter, some omega 3, oils like olive oil,
....some quark in fat yoghurt, chia seeds in fat yoghurt (sheep yoghurt, mainly), sometimes lemon inside yoghurt,
...flaxseeds, many types of nuts, any nuts (daily),
... avocado, rubbing oils on skin and lymph (1 x day or less, depending on herxes), eggs (about 3 at once, when i feel too toxic)
Foot baths about 2x week: very hot water, about 30 min minimum, with dead sea salt or himalayan salt, with or without infrared (I rub a cotton cloth to pull oils from my skin)
Before bed, on empty stomach: magnesium citrate, adult dose OR alkaline salts (with calcium citrate, sodium bicarb, stuff like that).
For pain (nerve): violet ray almost daily, and a bit of PE1 (infrared) sometimes.
So far, in less than a month, all candida flares disappeared (or next to), shiny red spots all disappeared,
...my dark color skin on hands and feet diminished to less than 10% of black / violet (before they looked like colors from dead people...),
...my bowel movements are still not stable, but diarrhea practically finished
... AND my electrosensitivity is at its LOW point as it ever been in the last 10 years FOR SURE.
Most joints feel softer, oiled, more easy going.
IF not herxes, I feel ZERO arthritic symptoms.
and fruit allergies, they have never been so LOW GEAR like now in the last 5 years. I had so many increasing fruit allergies!!
I'm eating apples again (not all sorts though), some oranges, and even pomegranades!
Only one joint in problem: the right shoulder-arm joint, as I still get some pains in certain movements, but it got MUCH better.
My neck has softened and got so much more movable (I didn't know I had problems there before herxes).
could probiotics in kimchi kill a 30 year old candida?!? I guess not.
But I'm writing what I'm doing here, in case candida stops bothering my winters.
One thing I learned: candida probably stays in joints and in sinuses in dormant state for a long time, before it starts to create problems.
I thought that I was candida-free in warmer months, but in fact, I was never candida-free, if these candida were actually in my joints and sinuses, just less active (or imperceptible), waiting for winter to come.
If it does disappear at least this winter, I promise I will eat kimchi in all winters for the next 30 years!
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sparkle7
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Hi Brussels! I didn't read all of this. I started getting joint pain after menopause, too. It's not fun at all...
My feeling is that when we make less estrogen - it causes alot of aches & pains that we didn't notice prior. It's kind of a lubricant... I haven't researched it - just my intuition...
You may want to look into black cohosh. That helped me with hot flashes. It wasn't horrible but it was annoying. I know what you mean by feeling like a teenager again. I think that's how you put it...
I haven't had kimchi is a while. I do like it. It can get to be addicting... They have some Korean style saunas here not too far from me. It's getting to be the time of year to go!
Sorry you haven't been feeling well Sixgoofykids. Don't know too much about your illness. Hope you feel better soon!
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Brussels
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Joint pains... not only women, Sparkle.
MANY men after 50-60s will get stiff joints too (just look how they walk around, how they turn their necks....)
My theory is that joints are like toxin-binders: maybe because cartilage does not grow as fast as bones, skin, etc (on the contrary, they are VERY slow to build),
or because joints do not have good circulation, they will accumulate toxins. Loads, with the years more and more.
Many pathogens love cartilage too (Bb, candida, staphilococcus, etc), eat them up.
THe joints with trouble are all loaded with toxins before the infection, and get even dirtier, after infection.
Do you have arhtrosis somewhere?
Have you seen how many people doing bunionectomy?
Fully attacked arthrosis on the foot / toes!!
Most drs will not talk about the direct relation between arthritis and arthrosis: they think arthritis may be infectious, may be auto immune, and arthrosis is only a problem of metabolism.
The problem is that it is all probably one problem: infectious, then becomes or looks autoimmune, then becomes poor in cartilage and creates scar tissue: bones growing.
That is how I see it.
My lyme doctor said: arthritis and arthrosis have the same cause.
One thing is right: toxins in the joints are there before the first infection comes, before autoimmune attack starts.
Anyway, I'm getting a crazy reaction with candida on the skin, but mostly, it's my joints that are screaming of herxes, not the skin!
I started kimchi for my skin, but realized candida is in fact, in ALL MY JOINTS. I wonder which joints is candida free.
Most joints were symptomless though. Until these herxes, and now I realized I can move everything much better!
As for hot flushes: they are fully gone, as I think my body thinks it got young again!!
Sex drive is still around again, so I think my hormones are adjusting again to the time machine.
Yesterday I took both kimchi and cistus: both again knocked me down on the sofa.
I'm trying to figure out why do I have these strong detox reactions. I guess too much sulphur from kimchi, added with powerful antioxidants, metal chelators from cistus, did something like opening a Pandora box.
You know what I think? I think detox goes in WAVES or STEPS. My body decided to open a box that had been closed, full of harmful toxins. Now they are pouring off, with this double team cistus-kimchi.
Alone, either kimchi or cistus, are bearable. Together, I feel like they hit me with a baseball bat.
I'm sure there is some synergistic effect on the detox side, that knocks me: a waterfall of toxins, I could even start eating raw eggs or eating butter like it were cheese,
... drinking all my omega 3 capsules, etc. Anything to get rid of those caustic toxins that feel like flowing from all over.
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Brussels
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I decided to stop these stuff, and eat wheat, and candies, just to see.
Then I stayed almost 3 hours out in the freezing cold, my hands and feet were frozen...
Conclusion: candida is still here, and I flared!
I just wanted to be sure I was not doing all that for no reason. So I'm back to no gluten, no added sugar (except my fruits), back to kimchi and cistus.
I can't stop doing these stuff, or I relapse!!
So Xmas will be WITH kimchi!
I got to transport it in the car for 7 hours, I hope hubby won't toss it off the window...
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Brussels
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Another update: Since my last bad experience stopping kimchi and cistus, my candida came back (mainly on hands, though).
It's still not gone, and because of cold, I needed to add some things:
1.kimchi again 2x day
2. cistus (about 1x a day)
3. diet: no more sugar, and separating foods (carbs away from meat), no more gluten, trying to eat just ONE type of food at a time (easier to digest).
4. violet ray: using it more often on liver, gall bladder, gut and affected areas on the skin: great relief, like always.
5. Minerals (magnesium, other alkaline salts), 1x day or less
6. chlorella 2x day (or less)
Candida is under control like that again.
Electrosensitivy remains very low.
My energy is good (even during the flaring time, it remained good).
Allergies remain reduced.
electrosensitivity + allergies on the low range are indications that I may be going on the right way in the candida war. So I hope!!
----------------------------------- Anyone else feeling anything with kimchi??
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Brussels
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The candida is fully gone, for the moment.
Fully dormant as it does not react to cakes, alcohol, champagne, wine, not even wheat...
I stopped the cistus tea as I feel nothing much with it any longer.
I'm only on the kimchi, the violet ray (for liver toxins, as I do think candida dies...), some magnesium on and off, vit D3, sometimes some alkaline salts.
It's very cold now, my whole skin is peeling again (renewing after infection), but no flares, the skin is not red, my digestion is so good, I have energy until late in the evening.
My joints still feel oiled. I added also more avocados for helping to oil the skin.
I'm again, crossing my fingers.
Jan and Feb are supposedly my worst months with candida in the last 25-30 years. I never missed one year with Jan-Feb totally candida free.
My allergies are at the lowest. I'm eating so many fruits that I couldn't, due to allergies.
I do think it's greatly due to homemade kimchi.
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Brussels
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Last news on my kimchi experience.
I am eating 2 batches of kimchi: one at least 2 months old, one 2-3 weeks old.
The very old batch has a terrible acid taste, the younger is delicious (just a bit acid).
I ate the young kimchi for a week, stopped the old (for taste reasons).
I don't feel anything really changing in my body with the new kimchi (as i don't have active candida now, nor any chilblains despite strong cold).
The only thing I can say is that I need chlorella about 2-3 times a week, which means, there is some cleaning still going on. I'm sure it's because of sulphur.
The liver is less charged, I'm doing the violet ray about 1-2x week.
Yesterday I took the OLD batch again, and I had a rather strong reaction again: my right shoulder and even my left knee started being in pain. Rather strong.
My left knee was severely painful during lyme about 8-10 years ago. As I know infection becomes active where it's toxic, I'm sure my knee is still toxic.
The pain lasted about 24 hours after the old kimchi, now it is pretty much gone (95% gone).
I'll eat again the old batch this evening to see.
It does mean the old batch is acting on joints, either killing something there (herxes) or cleaning something (detox).
It's funny to see the big difference between young and old kimchi!!
Detox and herx pains are similar in joints, in my experience. I mean, taking mobilizers can cause the same (or even worse) pains than herx-pains.
Today, I had loose stools, which sort of matches with the picture of killing/ cleaning the joints.
There must be still some fights happening in my gut, to see which strains will colonize it.
I'm so happy to know that finally, the last piece of the infectious puzzle seem to be finally solved. This time: chronic candida.
I'm also amazed to see how much electro-sensitivity is linked to chronic candida / chronic infections. It's so low now, for me.
And that the allergy theory, that food allergies come from gut problems, dysbiosis, etc, seems to be true, indeed as my food allergies are slowly disappearing.
If candida does not come at all till the end of the winter (let's say, Feb-Mar), it will be a FIRST time in 25 years.
I'm eating a normal diet, with some sweets when I'm invited out, and eating fruits without any restriction now.
I'll go on like that, if I feel no return from skin candida /pernio...
I'm crossing fingers...
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Brussels
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How to make your kimchi palatable?
I've been trying different things:
1) adding a lot of sesame seeds cancel a bit the acidity, plus gives your body good nutritional oils from seeds.
2) adding it AS a salad dressing is the best to cancel the acidity. I don't add anything else (no salt, no oil, no pepper, nothing, only green or other leaves 'seasoned' with kimchi on top)
The more BITTER the lettuce or other leaves you put to your salad, the best they taste with kimchi: both the bitter taste and acid taste gets milder and tastier.
3) add it to hot rice, it's not bad (but it will be still acid though, in my feeling).
4) add aromatic herbs, fresh if possible: parsley, basil, any fresh green herb before eating (it gives more variation to the kimchi taste).
5) adding oils to it (olive oil) also helps (kimchi has no added oils, that is why).
6) eating it with sweet veggies is also good: I like it with beetroot. It will make the acid and the spicy taste weaker.
If anyone has another ideas, I'm all ears.
Posts: 6200 | From Brussels | Registered: Oct 2007
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Brussels
Frequent Contributor (5K+ posts)
Member # 13480
posted
An update:
For about 10 days, as I caught a light stomach bug, I stopped eating kimchi.
At about day 7, I felt my candida coming back.
Until then, it had been dormant since my last post above (about 95% gone, really, no diet, nothing!!).
I was still tired from fighting the tummy bug, so I didn't take kimchi.
Well, skin candida got worse, as I'm on a high fruit diet.
It was not too bad, but bad enough to require treatment (which for me, is mainly foot/hand baths, daily). Until I started flaring after my fruits....
then back to kimchi, since 2 days. Wow. Kimchi does kill my candida, I have no doubt.
Improvement comes in less than 24 hours. In the night, I had LITERAL HERXES in a joint (arm). I woke up in pain, about 2 times.
Now the joint feels oiled, so again, sort of symptom-less.
Skin candida is again back at low gear, no more flaring, despite my fruits.
I think I'm close to end the chapter of chronic candida, about 30 years of fight, more stubborn than lyme, without doubt.
The things that are working are: 1) kimchi, is certainly a great help, daily, about 2 table spoons.
2) my diet is gluten free, and recently, i started casein-free. Not sure it helps directly diminish the candida, but it helps my gut.
I just know that recently, last 6 months or so, I gained no more new food allergies, but on the contrary, my old food allergies (mainly apples, oranges, stuff like that) are disappearing, slowly, but surely.
The gut seems to be finally healing.
3) new change in diet: I am trying to eat less mixed things, like one meal mostly raw veggies; less grains but not grain-free; proteins just once a day, in limited amounts; introducing more and more cooked or raw fruits.
Separating food types (like no mixing citrus fruits with grains) makes me less hungry, I feel more nourished.
4) foot baths with strong salty solution (and vinegar) is still a must, because my circulation is not good and I need to take off toxins through the skin. About once a week, or twice a week, for 30 minutes minimum.
5) vital force tech product helped me to 'move' my chi better during winter, the only time I get these candida bouts.
I do some breathing exercises too, a bit like people that practice yoga or Taichi may do.
I feel warmth sometimes moving to the fingers and toes, where I get the candida problem.
6) I continue taking vit D3 in winter, taking chlorella when I need, doing the violet ray sometimes on liver when I feel my liver is getting stuck, still physically active (light jogging, swimming, long walks or cycling).
Stopping casein may have helped my body too, but it is too early to say....
Anyway, I just wanted to let it written here, for those with food allergies and candida. It can be frightening to have too many food allergies.
And when candida is VERY active, it can be hell.
I'm convinced that to turn candida to OFF mode, we need a side-way strategy, not attacking it frontally with drugs or candida killers. That is what I'm trying to do...
I'm already glad that this has been my best winter in the last 20 years, for sure, candida-wise.
And very glad that my allergy curve stopped rising, finally, and is now going downward. I really got afraid that I was not going to be able to ingest any fruit whatsoever soon.
Posts: 6200 | From Brussels | Registered: Oct 2007
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randibear
Honored Contributor (10K+ posts)
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posted
can you buy kimchi???
-------------------- do not look back when the only course is forward Posts: 12262 | From texas | Registered: Mar 2007
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posted
For sure!
Posts: 764 | From Northwest | Registered: Sep 2014
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Brussels
Frequent Contributor (5K+ posts)
Member # 13480
posted
I guess, effects depends on quality and NO PASTEURIZATION.
I had bought kimchi before (once I got a bad batch, that gave us real gut problems)...
They weren't organic.
I find that method in the video I posted, quite an easy method.
You can do only with one or 2 cabbages, instead, so it's very easy to do.
It is so inexpensive, even if you choose best organic ingredients!
If you don't have all required veggies, no problem. You can choose the veggies you want to add (only cabbage is a must, as well as the sauce with garlic, onions, and ginger).
Once done, I eat it for weeks, months, so it really saves me time!
but of course, you can buy these (just check for NO PASTEURIZATION), otherwise, no live bacteria anymore. -----------------------------
I continue to herx in the joints, now. Basically smaller joints, and right shoulder.
I need chlorella to sort of clean the herxes.
I'm eating 'normally', no anti candida diet at all, many fruits, daily, even more than once, carbs, even one sweet a day or so. Still gluten and casein free.
Zero flares. Barely feel inflammation any more. I know it's still there, as it is cold (even snowed today).
I stopped the foot baths, but will do it about once a week, just in case.
I always feel something going on in my left sinuses (after kimchi), like they get watery from inside, which probably means some sort of biofilm being dissolved, I believe (due to high amount of sulphur).
from all strategies I'm using above, I believe 2 help me most (anti-candida-wise):
- kimchi (probiotics, biofilm breaker, sulphur to clean the body)
- move the chi / energy, till I feel the energy on the tips of my toes and fingers. This Chi brings, I suppose, heat, blood, lymph (immune cells) again to fingers / toes, then avoiding infection / inflammation.
---------------------------------- The only thing I notice is that my stools are a bit softer. I guess it's still from candida-die off. I always get that after I find a good candida-killer.
It's not too bad at all, just mild.
I'll post in about a week. Once I had allergy to chili pepper, it would be a shame if the allergy comes back.
Posts: 6200 | From Brussels | Registered: Oct 2007
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posted
Glad to hear that kimchi is helping you. I think candida is one of my issues too so I'd like to try it.
I watched the video - did you make 10lbs like the video? It looks like a lot for just myself.
How much do you eat as a portion?
How long does it keep? I noticed you said that an older batch did not taste as good as a fresher one.
Any other tips?
Thanks so much!
Posts: 133 | From Far Hills, NJ 07931 | Registered: May 2003
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Brussels
Frequent Contributor (5K+ posts)
Member # 13480
posted
first batch I did 3 cabbage heads. Too much for me.
Now I do 2 or even 1 head at a time.
It can last years, if refrigerated.
Best taste is first weeks though, in my opinion.
3 secrets to follow:
1. wash the salt off well (I follow her tip: when the volume of the cut pieces falls to 1/2 of the original size, it's time to wash the salt off).
You may use less salt than she recommends, it just takes a bit longer. The less salt, the more time to reach that 50% of decrease in volume.
If you let them too long in salt, they get mushy, less crunchy. They are still good for eating, but less tasty.
If you don't let them enough time, I wonder if fermentation will start well, as it is the salt that encourages fermentation.
I don't wash as much as she recommends, because I use less salt than she does.
2. do enough kimchi sauce, never too little.
It's the sauce that will keep the kimchi, give its taste, and ferment all veggies.
So I don't save on the onion + Garlic + ginger + fish sauce (if you do more, it's not a problem), nor on the starch sauce.
She uses rice flour, I use simply corn starch, it works as well. Add bits of sugar to help fermentation. Do it in enough amount too, not too little.
The problem is if you do little sauce, there won't be enough to keep all cabbage and veggies wet, so they won't ferment as well in dry conditions.
It's so easy to do, really, specially if you do just 1 or 2 cabbages.
You can add any veggies you like, but I do put all those main onion-family veggies she suggests, because of high content of sulphur, and anti microbial properties.
If you don't like too spicy, you can put just a bit of chili pepper (she says to use a whole cup, I only use about 1/4 cup each time, specially if I do only 1 or 2 cabbages.)
I'm pretty sure that chili has antimicrobial properties too. Not adding chili makes the whole kimchi taste TOTALLY different.
3. after it's done, you gotta visit the jars 1x or 2x a week or so, to push the whole content down with a fork (so that most of it remains under liquid).
I keep mine in a few glass jars, that I do not close too tight (you got to let them breathe, as they will pour vapors off).
These jars, I store them in dark, inside a garbage bin I bought new, only for that purpose. I let them in the garage, that is cold enough.
Once I put too much kimchi in a jar, and the whole juice poured off (fortunately, inside the garbage bin....). But it's a pity to lose those juices, that contain a lot of probiotics.
Now I do not fill the kimchi to the top, but leave about 4 fingers or so, empty, at the top.
Brussels
Frequent Contributor (5K+ posts)
Member # 13480
posted
Portion: at least two table spoons a day. If your candida is bad, you can take more.
It's just food, like a salad.
Prepare your binders, because herxes do come!
When you get used, you can even make it as a main dish: meaning, just put some tbspoons of kimchi on hot rice, add some olive oil or sesame oil / seeds, and enjoy!
Coreans eat that 3x a day, their skin looks amazing, and you gotta see their bones too: bulky, strong.
Just look at China and Japan: people got awful skins there today, many skin diseases in both China and Japan. Their bones looks so fragile, in general, not much energy going on in big cities.
Coreans feel like they drank some atomic drink! The guys are extremely energetic.
Energy runs really high in Corea, compared to its neighbors.
The time I lived in South Corea, it always stroke me to see how glowing their skins were. I do think kimchi has a lot to do with that, as it is the favorite dish of most Coreans.
Posts: 6200 | From Brussels | Registered: Oct 2007
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Brussels
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posted
Just to give an update on kimchi.
I keep eating it, not daily but about 3-5 times a week.
I increased the amount of sugars (from fruits mainly) rather high, as I haven't done for many years.
That is because I feel good with fruits and raw stuff.
But candida was the main problem that prevented me to increase fruit intake.
It's been decades of fight with candida here...
I feel very free now concerning fruit consumption.
My food allergies decreased CONSIDERABLY, I have no doubt about it (I can still eat pineapples, many oranges, grapefruit, pomegranate...)
Candida went fully dormant until last week then.
This last weekend I took cheese and gluten for the first time in months.
Guess what happened? A bit of rash on my fingers came up: clear inflammation is there, redness, feverish.
So, I guess my candida problem is not only a matter of probiotics, but somehow eating MILK and GLUTEN does cause my immune system to flare.
So I took casein + gluten out again, still kept my kimchi, let's see if the inflammation will drop.
I'm NOT doing fruit diet, nor any other candida diet. I don't usually take added sugar, even though sometimes I slipped these last days as my candida seemed mostly quiet...
I suspect that in my case, fruit sugar does nothing when candida is dormant, but CASEIN and GLUTEN harm my immune system clearly, to the point of making dormant candida wake up again!
Anyway, this winter was my best winter in the last 20 years, for sure. I usually suffer immensely from candida, every winter, and this one was by far, my best winter.
So I'm keeping my kimchi + gluten-free + casein-free diet for longer!
Posts: 6200 | From Brussels | Registered: Oct 2007
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posted
I just wanted to add that I tried Kimchi for the first time in the last two days and holy mackerel! I must have had yeast overgrowth and/or lyme lingering around because I herxed in the middle of the night last night. It wasn't half as bad as it was when I was treating 14 years ago with antibiotics but it still was a herx I am fairly sure.
I bought some Kimchi from the Asian market near me and made some from the recipe on Youtube that Brussels posted. I am very grateful I randomly came across this thread and wanted to Thank! Brussels for the information on Kimchi.
I was concerned because I have been dealing with GERD in the last couple of years and have not been diligent by adhering to the dietary restrictions to heal it.
Have been going through Perimenopause and having the full range of uncomfortable symptoms which seem to be magnified a million times over for many chronic lyme sufferers. One of which was burning mouth syndrome which I have researched at nauseum.
However, I am starting to think the burning mouth and GERD was actually from yeast overgrowth or lyme rearing its ugly head. Ate the spicy Kimchi that should make my mouth burn and GERD worse right?!? Nope, haven't had GERD in the last two days and could manage the spiciness despite the sensitivity I have had.
We will see how the Kimchi turns out that I made. I hope it is good. I will keep trying to perfect it because I believe it is really helping me already.
Thanks Brussels!
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