johnny22 wrote: I am just a novice here. But from what I have read the sugar is used up by the kefir bacteria. That’s what they live on. Although it would be better probably if your kefir was more sour.
Actually, the act of fermentation is what ‘uses up the sugar’ == so the longer the kefir is fermented, the less sugar remains in the product.
Homemade kefir is really just about the most important factor in a Candida cure, without it, the treatment will last much longer than necessary. And as we’ve mentioned before, kefir not only helps to rid your body of the Candida albicans, but it also destroys other pathogens which crop up during the previous diet which allowed to infestation to take over the body.