-->DEAD FAINT!!!<-- WOW!!!!!!!!!!!!!!!!!!!!
Good for you! It sounds like you feel better, too, or you wouldn't be able to do all of this! Keep us posted, ok? Maurice Jennings Have you or someone you know been threatened with foreclosure? You have a choice to Stop Foreclosure in its Tracks! Get a Free, No Obligation Evaluation => http://www.legacyhomesavers.com -----Original Message----- From: scifinoir2@yahoogroups.com [mailto:[EMAIL PROTECTED] On Behalf Of Tracey de Morsella (formerly Tracey L. Minor) Sent: Wednesday, July 11, 2007 2:03 PM To: scifinoir2@yahoogroups.com Subject: Re: [scifinoir2] Dark Side of Soy -It causes SO MUCH stuff! I'm glad you found out the root cause, though... Me too, I thought I was slowly dying.. I realized it was Candida about two months ago and then put myself on a protocol based on thousands of pages of research that I did. Then I found a a great doctor with a reputation for curing it who practices integrative medicine. He seem impressed with my research and approved me continuing my protocol. It overlapped with his somewhat This week the doctor has me on a cleansing diet and three day fast. Next week the doctor starts me on two drugs (diflucan and Amphotericin B) as well as liquid zinc Beta carotene and Evening Primrose oil, as well as a diet of not sugar and starches The following is the protocol I have been doing. Its working, but I knew I needed some heavy duty drugs if I want to see faster short term results, so I look forward to starting the drugs next week.. I'm taking the following anti-fungals: oregano oil, coconut oil, and Pau darco, undecenoic acid, barberry and sometimes grapefruit seed. I also eat alot of raw garlic. (5 cloves a day when I'm good. (ugh!) I take plant tannins, Betaine Hydrocloride, Fish Oil, Flax Seed Oil, MSM, turmeric,burdock root, spirulina and slippery elm I'm doing emzyme therapy with Cellulase and Hemicellulase I take about 300 - 600 billion units of probiotics a day as well as I'm working to rebuild my immune system with calciterol, cats claw, olive leaves, astragulus, colestrum, high doses of pharmaceutical grade vitamin C, selenium and Vitamin E, Niancimide I'm also treating and addressing my vitamin deficiencies with biotin, pantethine, pantothenic acid, PABA, magnesium, mangenese, (glandular therapy - thyroid and parathyroid) I try to clean out heavy metals and minimize the side effects with bentonite, cilantro, fruit pectin and other fibers. I try to eat fermented products that kill candida including kefir, yogurt, miso, tamari, apple cide vinegar I saw some extremely positive studies on treating candida, aids and cancer with Ozone therapy. In about two weeks I start my ozone therapy. There is a doctor in Rome as well as people I have met online who have been cured of candida and life threatening cancers with simple sodium bicarbonate. It is a simple protocol but requires balancing your ph levels so I'm going to talk to my doctor about monitoring me when I start it Reece Jennings wrote: > > Ahhhh, good old Candida! Are you taking any herbs or meds to get rid > of it? > And yes, diet is the main way to reduce it! > It causes SO MUCH stuff! I'm glad you found out the root cause, though... > > Maurice Jennings > Have you or someone you know been threatened with foreclosure? > You have a choice to Stop Foreclosure in its Tracks! > Get a Free, No Obligation Evaluation => > http://www.legacyhomesavers.com <http://www.legacyhomesavers.com> > > > > -----Original Message----- > From: scifinoir2@yahoogroups.com <mailto:scifinoir2%40yahoogroups.com> > [mailto:scifinoir2@yahoogroups.com > <mailto:scifinoir2%40yahoogroups.com>] On Behalf Of Tracey de Morsella > (formerly Tracey L. Minor) > Sent: Wednesday, July 11, 2007 11:26 AM > To: scifinoir2@yahoogroups.com <mailto:scifinoir2%40yahoogroups.com> > Subject: Re: [scifinoir2] Dark Side of Soy > > Keith: > > I recently found out that all the antibiotics they gave me to cure the > Bacteria infection I got in Mexico caused me to get a real invasive > case of Candida. That is what has been making me ill over the past > view months. A major part of my cure is diet. In my hunt to meet the > requirements of the diet, I spend lot of time in health food stores > and aisles of the supermarket. I've noticed a lot of rice substitutes > for the soy. There are also sometimes organic oil and also veggie > substitutes or things traditionally substituted with soy. > > Also when I first started hearing about the soy problems, I realized > that they where not having this issue in Asia. They key really is to > only have it in the ferment form. > > Tracey > > [EMAIL PROTECTED] <mailto:KeithBJohnson%40comcast.net> wrote: > > It made me nervous too. I guess it only makes sense: things like soy > > are > processed, frozen, mixed with preservatives and sodium and food > coloring as much as anything else. Indeed, I eat a lot of soy, > typically in the form of Amy's Burgers and Stacy's soy chips, but I > need to look into them now. At least Amy's products are all organic. > But I have studiously avoided stuff like Boca Burgers and other > soy-based foods which seem to be loaded with fillers and artificial > ingredients.I guess the bottom line for all our eating is that it's > always best to get as close as possible to the natural, unprocessed, > unrefined state of what we eat. > > > > Recently I sat down and really looked at how many fruits and > > vegetables > I'd have to eat to meet the mininum daily requirements for Vitamin C, > fibre, etc. The amount is so large that I realized, if I ate that way, > I wouldn't have much room *left* for too much meat, bread, and sweets. > I guess this article is another incentive to start making sure I get > those fruits and veggies into my diet... > > > > -------------- Original message -------------- > > From: "Tracey de Morsella (formerly Tracey L. Minor)" > > <[EMAIL PROTECTED] > <mailto:tdlists%40multiculturaladvantage.com>> > > > > > >> a while back, I started reading conflicting info on soy that scared > >> me so I decided that the only soy I would consume would be the soy > >> consumed fermented soy like in Asia. Based on this article my > >> instinct were right. I will pass this on. Thanks > >> > >> Tracey > >> > >> [EMAIL PROTECTED] <mailto:KeithBJohnson%40comcast.net> wrote: > >> > >>> http://www.alternet.org/healthwellness/56087/ > <http://www.alternet.org/healthwellness/56087/> > >>> > >>> As someone conscious of her health, I spent 13 years cultivating a > >>> vegetarian > >>> > >> diet. I took time to plan and balance meals that included products > >> such as soymilk, soy yogurt, tofu, and Chick'n patties. I pored > >> over labels looking for words I couldn't pronounce. Occasionally an > >> ingredient or two would pop up among my fake sausages. Soy protein > >> isolate? Great! They've isolated the protein from the soybean to > >> make it more concentrated in my veggie dogs. Hydrolyzed soy > >> protein? I never > successfully rationalized that one, but I wasn't too worried. > >> After all, in 1999, the FDA approved labeling found on nearly every > >> soy product I purchased: "Diets low in saturated fat and > >> cholesterol that include 25 grams of soy protein a day may reduce > >> the risk of heart disease." Soy ingredients are not only safe -- > >> they're > beneficial. > >> > >>> After several years of consuming various forms of soy nearly every > >>> day, > >>> > >> something wasn't right. I felt reasonably fit, but somewhere along > >> the line I'd stopped menstruating. I couldn't figure out why my > >> stomach became so upset after eating edamame or why I was often > >> moody and bloated. It didn't occur to me at the time to blame soy, > heart-protector and miracle food. > >> > >>> When I began studying holistic health and nutrition, I kept > >>> running across > >>> > >> risks associated with eating soy. Endocrine disruption? Check. > >> Digestive problems? Check. I researched soy's deleterious effects > >> on thyroid, fertility, hormones, sex drive, digestion, and even its > >> potential to contribute to certain cancers. For every study that > >> proved there was a connection between soy and reduced disease risk, > >> others cropped up to challenge these claims. What was going on? > >> > >>> "Studies showing the dark side of soy date back 100 years," says > >>> Kaayla > >>> > >> Daniel, PhD, clinical nutritionist and author of The Whole Soy Story: > >> The Dark Side of America's Favorite Health Food.Ê "The 1999 > >> FDA-approved health claim pleased big business, despite massive > >> evidence showing risks associated with soy, and against the > >> protests of the FDA's own top scientists. Soy is a global > >> four-billion-dollar > industry that's taken these health claims to the bank." > >> Besides heart health, the industry says that soy consumption can > >> alleviate symptoms associated with menopause, reduce the risk of > >> certain cancers, and lower levels of LDL, the "bad" cholesterol. > >> > >>> Epidemiological studies have shown that Asians, particularly in > >>> Japan and > >>> > >> China, have a much lower incidence of breast and prostate cancer > >> than in the US, and many of these studies trace the results back to > >> a traditional diet that includes soy. Daniel says a common > >> misconception is that Asians are consuming more soy than they > >> actually are; soy accounts for only about 15 percent of their total > >> calories, or nine grams per day. Asian diets include small amounts > >> of primarily fermented soy products, such as miso, natto, and > >> tempeh, and some tofu. By contrast, in the US, processed soy food > >> snacks or > shakes can contain over 20 grams of soy protein in one serving. > >> > >>> "There is important information on the cancer protective values of > >>> soy," says > >>> > >> Ed Bauman, PhD, clinical nutritionist, head of the Bauman Clinic in > >> Sebastopol and director of Bauman College of Holistic Nutrition, > >> who cautions against painting the bean with a broad brush. "As with > >> any food, it can have benefits in one system and detriments in another. > >> If there is an individual sensitivity, one may have an adverse > >> response to soy. And not all soy is alike," he adds, referring to > processing methods and quality. > >> > >>> Soy is indigenous to Eastern Asia, where it was once considered > >>> toxic and used > >>> > >> only as a cover crop. It was eventually fermented for better > >> digestibility; it had long been known that soy caused extreme > >> digestive distress if consumed raw or undercooked. Fermenting soy > >> deactivates these harmful constituents and creates health-promoting > >> probiotics, the good bacteria our bodies need to maintain digestive > >> and overall wellness. Daniels mentions that Asian populations may > >> have had success with soy because they are consuming primarily the > fermented forms. > >> > >>> As soy moved west, it became a new addition to the diets of > >>> Europeans and > >>> > >> Americans. "Soy is not a native food to North America or Europe, > >> and I think you have issues when you move food from one part of the > >> world to another," Bauman says. "We fare better when we eat > >> according to our ethnicity. I think soy is a viable food, but we > >> need to look at how it's used and maybe consider using other food > >> stock that's more > indigenous." > >> > >>> [Non-text portions of this message have been removed] > >>> > >>> > >>> > >>> > >>> Yahoo! Groups Links > >>> > >>> > >>> > >>> > >>> > >>> > >>> > >> > >> > >> Yahoo! Groups Links > >> > >> > >> > >> > > > > [Non-text portions of this message have been removed] > > > > > > > > > > Yahoo! Groups Links > > > > > > > > > > > > > > Yahoo! Groups Links > > Yahoo! Groups Links
