Javizy wrote: I made a note a little while ago when I was reading a magazine that had an interesting article about the negative side-effects of surplus iron in the body. It briefly mentioned something interesting about curcumin (the active ingredient in the spice turmeric).
In a similar fashion to cranberry polyphenols, curcumin can inhibit growth of microorganisms (in this case, yeast) by depriving them of the iron they need to reproduce.
Doing a quick Google search, it appears there’s some research to back this up.
Curcumin was much more efficient than fluconazole in inhibiting the adhesion of Candida species to BEC (human buccal epithelial cells), particularly those strains isolated from the buccal mucosa of AIDS patients.
pubmed wrote: we have investigated the antifungal effects of a natural polyphenol, CUR (curcumin), against albicans and non-albicans species of Candida and have shown its ability to inhibit the growth of all the tested strains.
I’m not sure how all the other recommended anti-fungals work, but depriving the yeast of iron in addition to everything else could have a synergistic effect with coconut oil, ACV, SF722 etc. Curcumin has a number of other benefits too. I think it’s known most for its anti-inflammatory properties. You can add turmeric to your food or take concentrated curcumin capsules.
I’ve been getting some pretty bad die-off after eating a ton of this without thinking about it (that’s what made me remember the note from the magazine). It could be more to do with taking ACV more consistently than usual though, so I was wondering what people think.
I have used it in the past. It is synergistic with the azoles and polyenes but induces apoptosis. You need to take high doses of Vitamin C to control or reverse it