Yeast is a word that brings dread to most parents. While adults also struggle with treating candida overgrowth it seems to affect adult more in children. The symptoms displayed by children are varied and bothersome and may include constipation, rash, hyperactivity, stimming, self limiting diets and congestion. So when people hear that yeast might flare up with chelation, their apprehension to start chelation is completely understandable.
Thankfully there is a solution! We've learned that you can safely and naturally manage fungal overgrowth and reduce or eliminate symptoms while you work on chelation.
It does take time to learn to recognize what symptoms yeast causes for your child but these become clearer when you start treating yeast.
Getting started is as simple ad choosing an acidophilus based probiotic or one with several good strains of bacteria. You would start with a low dose and slowly increase it to reach the recommended dose on the bottle. There may be some die off initially but this should pass in several days.
Once you have reached this and your child is tolerating the probiotics well, you can begin to add in your natural herbal antifungal. There is a list of antifungals in the book you can choose from. Just choose ONE and start with a low dose. You can gradually increase the dose to reach a point where most yeast symptoms are controlled. It might not be gone entirely but it should be much better. In almost all cases you are going to see die off which is confirmation there was an fungal overgrowth. This usually settles down in a few days.
You might see this anytime you raise the dose, and you may have to raise or lower the dose in response to yeast symptoms and whether or not they are on a chelation round.
On important thing to remember is that probiotics are bacteria too, just good bacteria. Some of the natural antifungals are not selective enough to only kill bad bacteria so you should make sure probiotics are doses at least 4 hours away from antifungals.
Another key point to remember is both supplements can be raised and lowered giving more when yeast flares up. Treating yeast is a daily ongoing process until enough chelation has taken place that the immune system is able to normally balance the yeast numbers and keep them at healthy levels.
Some children benefit from avoiding dietary foods known to feed yeast like sugar and bread. Children in this category seem to crave these foods and don't want to eat anything else. While doing this is not required, in some cases of really stubborn yeast, it can help.
On rare occasions we do see a child that despite lots of natural antifungals and probiotics yeast is still out of control. In these cases the low-sulfur diet may be helpful.
Either way, remember to start only one thing at a time and watch for reaction. Always raise slowly to avoid harsh die off symptoms!
It does get better with adequate chelation! Yeast will become much easier to control with less antifungal and eventually it will go away entirely.
*for further information on treating natural fungal overgrowth see the Yeast Chapter in our second edition book.
ne of the secondary issues for anyone affected by toxins or heavy metals can be leaky gut. The mantra for addressing this over the years was always to replenish the gut with expensive high dose probiotics dysbiosis infections like candida/yeast and bacteria.
While there are some very good high dose broad spectrum probiotic products on the market they are not always affordable or easily obtained for every family I help.
So something we have looked into and shifted our focus towards was the use of fermented foods in providing a broad spectrum of high dose probiotics to help balance and heal the gut.
The perk of fermented foods is that they contain far more probiotics than anything you can buy in a bottle and they very easy and inexpensive to make.
When I began doing this I wanted to find something that would be more palatable than sauerkraut for our family. Fermented ginger carrot slices have been called the “gateway ferment” for beginners or skeptics. While they are not sugary sweet they are crispy and tart and would appeal to children who like raw carrots. It only takes one or two carrot slices per day to provide ample probiotics!
In my own recipe I used raw ginger peeled into pieces, a little bit of real maple syrup and salt brine. Recipes do vary and there are many to choose from on the internet which gives you a large variety to try until you find something that works for your family.
I make my ferments in glass bale jars (pictured above), called "Fido Jars" which can be purchased relatively inexpensively. They do not required any fermenting valves or other special equipment but they do less gasses escape during fermentation but keep oxygen out to avoid spoilage.
This natural home made option is takes but minutes to prepare. The rest of the process happens on it's own on the counter. A few days later, you have enough probiotic rich servings to last weeks!
Question: Can someone please explain what all this frequent low dose means and why it's important?
Answer: We chose to use frequent low dose chelation after doing a lot of research on how to treat heavy metals. I wanted something safe because I was not willing to risk safety at all. After much deliberation I came upon Andy Cutler PhD and his work on low dose chelation.
While I'm not a chemist I could understand that medications and supplements had a life span in the body. I knew they only lasted so long before they are broken down, used up and excreted. This is why medications have dosing frequency. For example, a cough medicine label may suggest taking it every 4 hours. This is because it's no longer working after 4 hours. This process isn't any different for chelators than it is for aspirin or cough medicine.
The problem with most mainstream chelation methods is they ignore this fact. The fancy name for this process is "pharmacokinetics". Pharmo what?
That's what I said when I learned about it years ago but essentially what is means is the half-life of a substance. It's how long something lasts in the body.
Half-life is so important in chelation because every time you take a chelator, it grabs onto to some metals and they are escorted out of the body with the chelator. This happens over and over as long as there are chelators in the blood. This process stirs up metals and drags them out of storage for excretion. That is what you want to happen.
However, if you only take one dose of a chelator and then stop it. You have stirred up metals but the one dose of chelator can only grab a bit of it and the rest is left to float around and then settle somewhere. This process is called "redistribution".
The tricky part about redistribution is that mercury really likes the brain and nervous system. This is usually where it gets stored. So that's where it is most likely to go when you stop chelators. If you keep taking single doses of chelators randomly this will keep happening and likely cause a worsening of symptoms known as a "regression".
The good news is this can be prevented from happening if you respect the half-life of the chelators.
Frequent low dose chelation works to prevent that by keeping a steady blood level of chelator for set number of hours, (at least 64-72 hours) which allows a good steady pull of metals which lowers the blood levels so much that you don't push mercury back into your brain when you stop the chelators. It is also going to pull more out of storage than a random dose here or there.
The protocol also uses very low doses in relation to the weight of the person taking them. Since you don't never use high doses it is much gentler. What a concept right?
We have to thank Dr. Andrew Hall Cutler PhD who developed this safer method when he recovered himself from mercury poisoning. (you can read in-depth about Andy's protocol and mercury poisoning in his book Amalgam Illness: Diagnosis and Treatment)
Since the late 1990s people have been using this protocol to recover from mercury poisoning safely.
I've used it to recover my children and myself from mercury poisoning. I hope that helps!
Best in Recover,