Lucylu wrote: Able – just wondering what your thoughts on citric acid are? I can’t find a direct answer in your responses here. I have a jar of olives here in olive oil but then when I read the small print they have citric acid and ascorbic acid in them. I have another jar with just water and salt… but is this amount of salt ok? I preume it’s not himalayan?!
I guess you’re right, Lucy. Sorry about that. The reason I don’t talk a lot about citric acid is because most people hear the words “citric acid” and all they see or think of are fruits, but you can’t compare the effect of citric acid on Candida yeast with effect of fruit on the yeast. I hope this is clear to everyone. And I probably should have taken time long before now to explain the effect of citric acid on the Candida fungus. So since I’m finally doing that, I’ll also post this under the subject of “Citric Acid Effect on Candida.”
Citric acid (C6H8O7) is exactly what the words infer; the component which causes the acidic nature of citrus fruits such as lemons, oranges, lines and grapefruit. Citric acid can also be used as a natural preservative as well as adding a sour-like taste to drinks and other foods. For commercial use, it can be derived through the fermentation of carbohydrates or from the juice of citrus fruits and used in the preparation of the citrates and in flavorings, foods and drinks.
If you’ve read the posts I’ve written on the effect of acids on a Candida albicans infestation, then you know that I advocate creating an acidic environment in the intestines and colon in order to successfully address a Candida infestation. But the problem with introducing citric acid in its natural form is that these fruits, for the most part, also contain huge amounts of sugar which makes the fruit a perfect food for the Candida, allowing them to thrive and grow in numbers. In fact, sugary fruit can actually cause an over-alkalized environment for the Candida to enjoy. So you can see my problem with citric acids in their natural form.
On the other hand, lemons & limes, unlike most other citric fruits, contain very low amounts of sugar. In addition to this, they contain a particularly high concentration of citric acid, making them both a good food source for a Candida treatment.
If the areas of the body that are normally acidic, such as the skin, are maintained in an acidic state, then the Candida is kept in its harmless yeast state. If there’s a yeast problem present on the skin, a diluted acid spray can be applied to skin in order to lower the alkalinity of the skin and to maintain the proper acidic pH. Citric acid is safe, and you can make a spray using about 1/4 teaspoon of powered citric acid to 16 ounces of water and use to restore the proper skin pH. As a general rule, if human skin becomes too alkaline, then skin problems and skin diseases normally occur at that time.
NOTE: If the skin is raw or broken, the acid is going to be irritating and will burn, so it’s best to allow these raw spots to heal before using the acid.
Let me know if this doesn’t explain the effects of citric acid on Candida, as well as abstaining from the use of most fruits to obtain the acid.
As far as the olives are concerned; it isn’t the ‘salt’ that can be a problem, Lucy, it’s the possibility of it being regular table salt in which case it probably contains Dextrose. If it did, you would likely see a Candida reaction eventually – depending on how much was consumed.