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Hello, Jackie; I’m so sorry you’re going through this again, and so soon after the last flare-up too.
Most people have a terrible time realizing that Candida isn’t completely gone … until it’s completely gone. Sounds silly but unfortunately it’s true, and if it is true, then anything that we do differently than whatever is keeping it in check can set if off again. And this is the tricky part as you’re learning. Raster has written it many times, it can take from 6 to 18 months of treatment to be completely rid of the Candida infestation, and in my opinion, often much longer. This means that we shouldn’t assume that the infestation is gone for … at the very least … 18 months, unless we have some other way of knowing it’s gone. That makes sense, doesn’t it? It makes sense if for no other reason than the fact that, if the environment doesn’t suit them, Candida can “hibernate” until the terrain is once again ripe for their reappearance. This fact was proven by Dr. Tullio Simoncini of The Truth Matters Institute of Health.
This hibernation period can continue until we manage to keep the environment unsatisfactory for them long enough, and really, who knows how long that is? It just varies so much from one person to another.
Grapefruit can contain as much as 12 grams of sugar in a half grapefruit. Too much I’m afraid if you’re having commercial Greek yogurt one meal later which contains about 9 grams of sugar. You’re looking at approximately 20 grams of sugar in probably a 4 to 5 hour period every day.
You stated, “I ran out of kefir. I did not drink it for most of this week … I just drank some Kefir that I bought yesterday and can feel much relief.”
Your statement above answers the question concerning the cause of your relapse, especially when you add the daily commercial yogurt and grapefruit to the equation.
I can only tell you what I would do in your place, Jackie. I’d stop eating the commercial Greek yogurt and commercial kefir and replace both with homemade kefir. I’d also leave the grapefruit out of my diet completely. When ingesting commercial yogurt or kefir you have no guarantee as far as far as how long the fermentation period lasted, and this is of ultra importance as far as the quality of the kefir or yogurt and amount of lactose that remains in the end product. Making it yourself at home guarantees both.
I was just reading over some of your posts and one written just a few days ago stated that you’re taking a multiple vitamin. Since this is not something that I personally advocate, it naturally caught my eye immediately. If you would, let me know which one this is as well as how long you’ve been taking it.
Please keep us posted.