Reply To: Importance of Swedish Digestive Bitters

Home The Candida Forum Candida Questions Importance of Swedish Digestive Bitters Reply To: Importance of Swedish Digestive Bitters


Topics: 0
Replies: 2

Able900 wrote:
Many of the enzyme supplements on the market today add cellulase and/or hemicellulase to their ingredients. These two enzymes change other enzymes that are in vegetables fibers into simple sugars once they’re in the digestive tract, therefore producing food for Candida. This will only make your Candida worse or at the very least prevent a cure. Try to look for both cellulase and hemicellulase as ingredients in any supplement and avoid both.
But Swedish Bitters do not contain these two enzymes, or any other enzyme for that matter. The bitters provide your body with the tools it needs to produce its own enzymes naturally in the amount and types that are needed at any given time after you’ve eaten.

Hello, I appreciate all the sharing and thoughtful information in the forum, and that also provided by Able900. This is a mind boggling and emotional ride for myself, and I am sure a vast number of people.

Regarding the enzymes, a friend recently recommended that I take Candex due to his own experience of taking it for a Candida issue he was having and finding it cleared up his symptoms and brought him back to a state of energy, of which I trust he sincerely experienced what he shared with me. Reading up on it, it’s main ingredients are cellulase and hemicellulase, and the product is detailed as being beneficial exactly for the fact that it can break down fiber and break down candida cells. Here is quote from the wikipedia entry:

Candex contains fibre digesting enzymes. The manufacturer claims this will kill the candida cells, since their cell walls are built mainly of fibre (cellulose). Since candida can’t change its cell wall structure, the enzymatic approach is thought not to induce resistance.
Candida’s cell wall contains approximately 30 to 60 percent glucan which are composed of cellulose and hemicellulase, 25 to 50 percent mannan (mannoprotein), …

So, I can understand the concept that these enzymes breakdown normally undigestible fiber into simple sugars, but so again is our body of starches in all vegetables, and so I find myself having a few questions, which I imagine many people have to navigate without feeling there is an answer or common agreement on:
– if the idea is that these enzymes would lead to breaking down the yeast cells would not the idea be that they are digesting the problematic yeast in greater proportion than they are feeding?
– is there any way around feeding the yeast to some extent, as any digestion causes the production of simple sugars, no?
– it is stated in many places that hard to digest foods and foods not chewed properly create breeding grounds for yeast, yet the first thing recommended is to have lots of fiber (all low-starch vegetables), which is undigestible to us, but not to yeast. What could resolve this seeming contradiction and how does removing fiber digesting enzymes not compound it?

Thanks again for any ideas that may help to create a clearer image of the riddle. Currently, as much as there is lots of contradictory information out, there is at least hope given and I have seen results in my own case of trying out what for the most part seems agreeable in the community.