Tag Archives: Vaginal; Yeast Infection

Questions & Answers

Treating Vaginal Yeast Infections With Pau D’arco

Pau D’arco is very good for vaginal yeast infections and symptoms such as burning or itching.
For those of you who don’t know, Pau D’arco is a supplement that comes from tree bark.

If you’re going to treat vaginal thrush with Pau D’arco, you need to get about 15 to 20 grams and place it in about five to six hundred millimeters of good quality water in a good quality steel saucepan. Don’t use tap water.

Make sure you are using authentic Pau D’arco. You’ll have to do your own online research to source it appropriately. It should be between two and four percent lapachol content. If the Pau d’arco you buy has less lapachol than that, you won’t get the results you want.

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Next, bring the bark and water to a rolling boil and simmer for about twenty minutes. Cool the mixture down. When it is tepid, soak a tampon in the liquid. Insert the tampon and leave it in overnight. You can do that for several nights if comfortable.

This treatment has helped a lot of women tremendously, particularly if they were getting thrush premenstrually. Pau d’Arco offers an alternative to other treatments for vaginal thrush.

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Questions & Answers

Treating SIBO With Colloidal Silver: What You Need To Know

https://www.youtube.com/watch?v=942y7DyPnlE

Have you heard of colloidal silver?

Hopefully, you haven’t been scared off by Google. There is a guy called Blue Man who developed argyria, blue skin, by drinking homemade colloidal silver in very high concentrations.That is not what I’m recommending! You’re not going to be drinking a gallon of homemade high concentration colloidal silver every day to treat SIBO.

There are many different brands of colloidal silver available. You can get anywhere from five to twenty parts per millions. Usually, ten to fifteen parts per million is more than adequate. Firstly, no matter what gut condition you’re treating, do not take colloidal silver on a long-term basis. Period.

Colloidal silver should only be used in short bursts, not for months at a time.

Secondly, I highly recommend that you don’t take colloidal silver until you have a sensitivity report that confirms it will be effective against the pathogens in your gut. A stool test is better than a breath test for that purpose.

Further readings:

Some will argue that a stool test doesn’t give you a measure of small intestinal bacteria. There’s merit to that statement as the stool test focuses on the contents of the colon. Still, in my experience, I’ve had far better outcomes using a comprehensive stool analysis to guide my SIBO treatment than when I used breath tests.

Colloidal silver often comes up high on susceptibility panels from my SIBO clients. I usually use the silver for between three to six weeks, and then I’ll give the patient a break for fourteen days. Then, we might do another three to six weeks of colloidal silver treatment. However, colloidal silver is not the primary agent I use for SIBO. I think antimicrobials like standardize garlic, standardized oregano, and grapefruit seed extract work even better than colloidal silver for SIBO.

In my experience, 10 to 15 ppm of colloidal silver is more than enough. I particularly love the colloidal silver from Silver Biotics, a company out of Utah.

Colloidal silver can be used orally. I know some people who brush their gums with a toothbrush dipped in a dilute colloidal silver. Colloidal silver is good for the oral cavity and the entire GI tract. It also has some value when treating Helicobacter pylori. For H. pylori, you can take 30 mills twice a day on an empty stomach. I’d also combine it with aloe vera when treating H. pylori.

Again, let me reiterate, don’t take colloidal silver for any longer than three to six weeks at a time. Stop for at least fourteen days between courses. You don’t want to get any complications from using too much colloidal silver.

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Questions & Answers

A Day In The Diet Of A Naturopath

My diet is made up of fresh, healthy foods.

I try and grow as many vegetables and fruit as possible. I also cut and process my food on the spot, to ensure nutrients and flavor are preserved.

For breakfast, I usually have organic rolled oats. I plan on starting to buy groats, mill them myself, and end up with fresh oatmeal with all the lovely oils and flavors preserved. The result is a very creamy rolled oat. Once you cook the oats in water or a little bit of non-homogenized milk, the taste is delicious. It’s so good; you won’t want to eat it any other way. I often cook the oatmeal with raisins and serve it with a bit of honey on top. I’ll have a large banana, a couple of small kiwi fruit, or berries as well.

Other breakfast options include a couple of eggs with grilled tomato, steamed spinach, and avocado. Notice how there’s no bread in with the mix. I very rarely eat any bread.

For lunch, I often have stir-fried vegetables, including bok choy or gai lan. I have some lean protein as well – a piece of tofu. I eat organic tofu two to three times per week. I’ll serve the vegetables with soba (buckwheat noodles) or brown rice. I also include garlic in the stir-fry. I eat anywhere from two to ten cloves of garlic per day. I eat a large range of vegetables, depending on what we have in the garden at any one time.

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For supper, I might have a piece of salmon with a big salad that includes a variety of greens, including purple lettuce and radicchio. I also add spring onion, spinach, edible flowers like borage or nasturtium, tomato, Kalamata olives, and cucumber. Sometimes I’ll also add some goats’ feta. Herbs are another essential part of my salad. I might put a big handful of fresh basil or other herbs into the mix.

For my salad dressing, I’ll squeeze some lime juice over the top and add minced cloves of garlic. Next will be the juice of a large lemon, two tablespoons of extra virgin olive oil, a dash of sesame oil, and a sprinkle of salt and pepper.

Sometimes I’ll also add a tiny little bit of anchovy sauce to give the salad a fantastic flavor.

Salad is always consumed fresh, and the rest is binned. We never keep what’s left at the end of the meal. I recommend starting each meal fresh rather than eating leftovers.

We like all sorts of different foods in our household. Greek, Italian, Vietnamese, French, and Japanese are all popular around here.

I don’t often eat desserts. I’ve got to watch my ever-expanding waistline. If I’m going to make anything, I might make a dish called hallway, which is semolina cooked in butter. In the summer, I might have some yogurt or fruit if I’m feeling peckish in the evening.

I drink one or two glasses of wine about two to three times per week. Apart from that, I drink a lot of purified water.

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Questions & Answers

Skinny Genes: What You Need To Know

Do skinny genes really exist, or are they a myth?

I think skinny genes exist, and so do scientists.

There have been many studies on the genetics of weight conducted over the years.

If we go back decades, there was a professor at Arizona State University who was studying genetics using Drosophila (fruit flies). This scientist found that some fruit flies were fat and some were quite lean. The fat fruit flies had a significant advantage because their extra weight could carry them through tough times. The same can be said for polar bears – they need a lot of fat to survive difficult circumstances. However, that’s not what humans living in New York City or L.A. need.

The gene that resulted in bigger fruit flies was named “adipose.” This gene has been studied in mice and rats as well. It turns out if the activity of the adipose gene is upregulated, mice live longer and burn fat faster.

Further readings:

In another study of close to 100,000 people, it was discovered that about 1/2000 people have a variation on chromosome 16. There is a small patch of information on this chromosome that isn’t present in the other 1999/2000 people.

This extra genetic code resulted in a lower than average appetite. These people ended up very lean and sometimes underweight to the point of concern.

You probably know a lady or a guy that can eat whatever they want, and they just don’t put on weight. That could be part of this chromosomal aberration that we’re talking about here.

In some people, it’s dangerous because no matter what they eat, they can’t gain any weight. It’s just as awful being in that situation as it is being 300 or 400 pounds.

In my opinion, genetics also influences personality. In turn, the personality will also naturally drive up or down the endocrine system. Hypothalamic, pituitary, and thyroid activity could all be a bit higher or a bit lower depending on genetics. The hormonal activity can then influence weight.

Remember, it’s not just about genetics. Your weight also reflects the food you eat, how much you move, and your lifestyle.

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Questions & Answers

Proton Pump Inhibitors: What You Need To Know

I firmly believe that you’ll never get rid of acid reflux by taking a proton pump inhibitor.

There are several PPIs on the market – omeprazole, lansoprazole, and Prilosec are a few examples. Millions of people take these drugs every single day, and sometimes for decades.

When I first met my father-in-law years ago, he had a whole line of 15 bottles of anti-acid medication in his garage.

What did we have for dinner that night? Well, my father-in-law had huge pieces of pork, and he ate all the fat that went with it, like big chunks of fat. And, then he had several cups of coffee with two or three teaspoons of sugar in each cup, along with lots of cookies. He would be sitting there, moaning about his stomach all the time.

To me, it’s almost like having a gun and shooting your foot, not understanding the source of the pain. I think it’s crazy. You can’t keep taking medication for a chronic problem like that without expecting something terrible to happen.

Further readings:

I just looked at the Harvard website, where they said that they’re cautioning people about prolonged use of a proton pump inhibitor. In my opinion, you should be concerned about using a PPI for any longer than a week.

When you take a PPI, you inhibiting the ability of the stomach to secrete acid. Now, the stomach isn’t functioning correctly.

It would be like me putting it a brick under the gas pedal. Next thing, you’re driving, and you put your foot down, “Man, this car, what’s wrong with it? It’s not going. It’s just sitting here, you know? And, I can’t get it up to 50 miles an hour. All I can do is 10 miles an hour. What’s wrong?” Well, it’s the brick.

In the case of your stomach, the PPI is the brick. You’re creating a problem. You’ll end up with hip fractures because you’re not getting calcium absorption. You’ll have magnesium deficiency leading to circulatory dysfunction, heart attacks, and strokes. I think even dementia has been linked to PPIs.

Many chronic diseases are linked to prolonged use of PPI drugs. These drugs are dangerous over the longterm. Some doctors are even encouraging people to discontinue their PPI.

You’ll never get rid of reflux disease using PPI because you’re not addressing the underlying cause.

Turn off the pizza, turn off the beer. Turn off the taking lots of aspirin for knee pain every day, whatever you’re doing.

A lot of my friends are medical doctors that do fantastic work with people, but they’re caught in the system. They can only spend five to ten minutes per patient – which isn’t enough time to review the lifestyle advice, which is key to addressing reflux disease.

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