Category: Candida Crusher FAQ Videos

Greetings. New Zealand naturopath, Eric Bakker, author of Candida Crusher. Thanks for tuning into this video today. I’m going to talk about the imbalances of the microflora. How things get tipped over. How we end up getting too many bad bugs in the system and not enough good bugs in the system. It’s very important you understand that a lot of the causes of gut problems usually have the origin in the person killing off large amounts of beneficial bacteria.

Here are some of the typical ones. I’ll just read them out. Traveling is one, of course. People who go traveling to different countries or people who go on holidays. Often there is some element of stress there. There will be different foods. There will be alcohol. This is one way of getting a lot of bugs into the gut. I see many different patients all the time on Skype from different countries or people who have gone to the Islands. For example, people here in New Zealand and Australia, they’ve traveled to the islands like Vanuatu, Fiji, Thomas, Samoa, those sort of places. Eaten maybe some dodgy food. Dodgy is a word we use for not so good in Australia and New Zealand. You know what I mean. Or perhaps have gone to maybe Vietnam, Thailand, or one of these countries and eaten food at a roadside store that wasn’t too good. Drinking water in one of these Asian countries is a sure fire way of picking up a bug or a waterborne disease like Blastocystis, for example, easy to pick up when you’re in Asia.

Changing food habits. Another typical one is people who tend to have weird jobs or shift workers. I see lots of these kind of people. Again, people who travel will often have changes in food habits as well, so try to stick with a regular healthy fresh diet. Eat three reasonably good-sized meals a day, maybe a couple of small snacks in between, but try to be regular with your times because it will really improve your digestive system. People who change all the time often end up with some type of gut problem.

Diets high in sugars. We see this a lot with people. Takeaway foods. If you go to MacDonald’s, Burger King or one of these places, even Subway, you know you’re going to often get a lot of sugar in your diet from all that starchy bread that they feed you or those sundaes or shakes or chocolate or confectionary. There are many ways you’re going to get sugar in your diet. Sugar will really help to build up the bad forms of bacteria and particularly yeast; in general, it will feed yeast up, which will be very competitive to the lactobacillus. Foods high in sugar. You look at the tens of thousands of grocery lines that you’re going to get now from the supermarket; well over half contain some kind of sugar. I believe that a third of all foods now packaged contain some element of artificial sugars in them, but a lot of foods contain refined sugar.

High heat-treated products. So again, a lot of processed foods. Foods that have been processed with high temperatures like tin foods. Many foods today have been processed with heat, hydrogenated fats – the fats that get hard at room temperature – lots of sugar, lots of chemicals. Do what I do. Put a vegetable garden down, grow some of your own food, and try to get away from a lot of processed junk because it’s not going to do anything for your health.

Environmental contaminants. Again, it could be heavy metal in the food that you’re eating. For example, we had a doctor over in New Zealand a few years ago. And when I took this doctor to a conference, we went up this highway, he saw all these potato crops growing all around the sides of the highway, and he said, “Those things will be contaminated because you get a lot of rubber being released in the air from these vehicles containing heavy metals. It’s going to go into the soil.” He said, “If you check these crops, you’ll find that the soil will have some level of cadmium in it.” It’s all in the know. It’s all in the knowledge. If you know these sort of things, you can help to avoid a lot of this crap in your food and in your body by understanding that we do live in a toxic environment and we need cleaning out from time to time.

Disrupted sleep cycles affect the gut profoundly. Computer workers. I find I have a lot of IT patients, so people who spend long hours on the internet. They could stay up until 2 a.m. or 3 a.m. working on their computer, and they’re going to really affect their ability to have good sleep by doing that. They’re going to alter their gut significantly by eating at crazy hours. You can’t just have some chips and some hot chicken at 2 o’clock in the morning and then expect to sleep well the following day at night. It’s just not going to happen. It’s going to affect your immune system a lot and make you increasingly sick by having these disrupted sleep cycles.

But what about antibiotics? Antibiotics are a huge way to alter the gut function, isn’t it? The amount of antibiotics we use in food now is phenomenal. Taking a probiotic every day makes a lot of sense. Even just one capsule per day makes a lot of sense. I’ve developed a product called Canxida Restore. You’ll be able to find that at Canxida.com. Canxida Restore contains seven of the best enzymes and six of the best probiotics. I put no prebiotics in this product. I don’t believe in giving people prebiotics. They just create more problems than they solve.

Check out Canxida Restore. It might help you significantly if you’ve got a problem with your gut. Thanks for tuning in.

Greetings. New Zealand naturopath, Eric Bakker, author of Candida Crusher and formulator of Canxida, the Candida dietary supplements of choice. Thanks for tuning into my video. We’re going to talk about probiotics again today. What makes them thrive? What really encourages probiotics to grow well?

Some people love gardening. I’m one of those people who loves to garden. It’s interesting when I get friends over; they have a look at the vegetable garden and the flower garden. They say, “Wow, you guys are lucky you can grow these things. We can’t grow anything. Every time I plant something in the garden, it dies. It goes all brown and it just doesn’t look good.”

Basically, the difference is the person who loves gardening is going to water the garden, maintain it, give it food, make sure it’s got the right environment, and the vegetables flourish. They take off. And then you get the other gardener who will put something in the ground, water it once, and then not look at it again. That’s called neglect. And then they turn around and say, “Well, I haven’t got a green thumb.” You can see the difference between the two people.

Probiotics can really thrive in a person’s digestive system, particularly if the person allows a probiotic to have the right kind of environment that’s conducive toward its well-being. Just like that broccoli plant that’s in the vegetable garden or those bell peppers that you’re growing. They’ve got certain types of requirements. If you look after the needs of something that’s living and growing, you can make it thrive, you can maintain it, or you can neglect it and let it die. So it’s really your call.

The best way to make probiotics thrive is to make sure that implantation occurs. Just like a fetus has to implant into the wall of the endometrium in a woman before it can grow and really flourish as a baby, beneficial bacteria have to implant themselves into the wall of the digestive system. They don’t just float around like a whole big bowl of pea soup or something. It doesn’t work like that. They actually have to attach themselves onto a wall surface and then grow colonies, and that’s what you call implantation. It’s very similar to what happens with biofilms. I’m going to talk about biofilms on other videos.

Biofilms occur in about four or five stages just like how beneficial bacteria really take off. You get a first few bacteria in one particular area that will find an area quite suitable and move in. But it’s not until more and more come along, the colonies can become established, and they can get a firm foothold in that area where they’re trying to implant. When more and more come along, particularly the foods for those beneficial bacteria come along, and the pH, the acid/alkaline environment is good, the colonies will grow faster. Implantation takes more of a foothold. And before you know it, a very small town has developed of say several hundred bacteria. And then if the conditions are even more conducive, the person is eating the right kind of food, and there is enzyme power there to break that food down into small components to give these bacteria food, then the colonies will grow even faster. And before you know it, you’ve got a mini city on your hands.

Same with biofilms. You can have an environment that’s really hostile for beneficial bacteria and very conducive for these bad buggers. Drinking lots of booze, eating pizzas, eating at weird times, and having a high stress lifestyle. These are the things that contribute a lot, particularly if you’re starting to take antibiotics and different kinds of medications, skipping meals, having lots of sugar in your coffee, lots of chocolate bars or lots of candy bars and junk food all the time. Then before you know it, your digestive system is more like a minefield. It’s toxic. It’s a terrible environment. Because it’s going to be conducive toward Candida, you’re going to get the bloating and gas to go with it.

It doesn’t take a rocket scientist to work out the opposite of good is bad. Having the good digestive system with plenty of beneficial bacteria, eating the right kind of food, and making sure implantation occurs and then is maintained for a long period of time. Some people think they can take probiotics for two weeks and stop and then it’s all good. It doesn’t work like that. You’ve got to take probiotics for months. Trust me. I’ve worked with patients for a long time. You need to work with probiotics sometimes for three to six months, even 12 months. If you want a very successful implantation, you do that.

If you want a beautiful vegetable garden, you make sure you go out there regularly and you till the soil, you put in good fertilizer, compost in there, whatever fertilizer you use, keep replacing the plants all the time when they die out, make sure they’re getting adequate rainfall and things like that. If you look after the garden, it’s going to look beautiful. It’s the same with your gut.

Taking probiotics for a long period of time makes a lot of sense because you’ll get good implantation. And once you’ve got a strong foothold with billions and billions of beneficial bacteria, think about the quantity of lactobacillus and bifida bacteria in the intestine. They make up between 30 to 50 percent of the whole bacteria. So it pays for you to take a supplement containing lots of lactobacillus and lots of bifida bacteria.

Check out Canxida Restore. I made it for that reason. I made a supremely high quality product that you need to take small amounts long term to get fantastic effects, and I put the enzymes with it. Because a good probiotic needs a really good enzyme blend that’s going to allow you to break down the food that you eat properly and to give the bacteria further downstream in the GI tract lots and lots of good food to eat, so you’ll feel better faster.

Greetings. New Zealand naturopath, Eric Bakker, author of Candida Crusher. I’m going to talk about probiotics again today. What constitutes a good probiotic? How do you know you’re buying a good quality product?

The thing is you have to place a lot of trust and integrity in your supplier. What I would like to tell you, particularly, if you take any kind of dietary supplement on a long-term basis, you’ve got to know what kind of people made this product. Where did it come from? Where did they get the raw materials? What kind of research has gone into this product? Is it just a sales product? Is it full of hype? You can get a good feel for the product by looking at the person behind the product, and this is why I chose Nebraska Biocultures for my probiotics.

I’ve had a very special probiotic made specifically for Candida patients in conjunction with very nice people at Nebraska Biocultures. The legacy of the probiotic that I particularly like to recommend is an amazing legacy. Dr. Khem Shahani who was a microbiologist and whose son, Michael, has now taken over. Khem worked with lactobacillus for a long time and developed the lactobacillus DDS1, the Department of Dairy Science 1, so it’s probably the most researched of any lactobacillus ever. Khem has published over 200 scientific articles on various kinds of probiotics, and particularly, his beloved acidophilus DDS1, which many now in the world regard as the Cadillac or the Rolls Royce of lactobacillus.

There are hundreds of different strains of lactobacillus acidophilus you can use, but the DDS1 is the only human strain that’s ever been used. Khem worked on this for a long, long time. There are many patents on this particular product. There is even a patent on it that shows that it’s actually antibiotic or penicillin resistant as well. It’s a remarkable product. In my opinion, any kind of dietary supplement you take with probiotics should contain the lactobacillus DDS1. It’s exactly why I’ve put it in the Canxida Restore. I’ve put other probiotics from Dr. Shahan in there as well, also made with the same extremely high stringent quality.

Several years ago before GMP, good manufacturing procedures, were enforced in the dietary supplement industry in the US, I spoke with many experts in America and in Europe regarding probiotic cultivation and manufacturing formulations and marketing because this is my industry. And I was quite amazed to discover that when a survey was done on US probiotics just before GMP was enforced that over half the probiotics surveyed were, in fact, useless and were dead. There were no viable bacteria in them at all, so people were getting ripped off. They had no idea.

I can tell you now if you’re watching this video, chances are if you’re buying some kind of el-cheapo product, you could still be getting ripped off or scammed. Check out and make sure that the factory or the supplier has a GMP certification. I think just about all manufacturers are GMP today. The companies I deal with have been GMP for years even before GMP was enforced.

Dr. Shahani’s probiotics are packed usually 10 to 15 percent over the quantity of the bacteria that it states on the label just to ensure that you’re getting plenty in there. A good daily dose is between 1 and 15 billion, that’s usually all you need. If the product is manufactured properly by a reputable supplier, it’s going to last quite a long time, too. The product you’re looking for should have been very carefully formulated, cultivated, and manufactured by a top quality supplier. A person who has spent a long time working with probiotics. You really have to understand probiotics. It can’t just be another product that a company is making. That’s why I like to work with highly specialized people like Dr. Shahani’s company. They’ve worked with probiotics now for many, many decades, so you’re getting a big pedigree there.

These products are made; the bacteria are grown in very special medium cultures that often don’t even involve dairy. Like garbanzo beans or chickpeas form a growing medium for some of the most potent probiotics on the planet. A chickpea or a garbanzo bean, would you believe it? These products are grown and then they’re harvested. They’re concentrated and then a cryo protective agent has been added, so this is a proprietary process where an agent has been added to the bacteria to stop it from deteriorating, to allow it to have all kinds of swings of temperature. It’s going to be remarkably stable. Then it’s freeze dried. And then certain other kinds of natural stabilizers are added in with the packaging to give this a very long shelf life.
The product you take ideally should be kept cool. It doesn’t have to be kept in the refrigerator, but it will do better long term in the refrigerator. But probiotics like a stability of temperature. They don’t like humidity and they don’t like wide fluctuations of temperature. If you keep it quite cool as you would in your pantry or in your cupboard, it’s going to perform a lot better. If you keep it in your fridge, it’ll perform even better. If you’re only going to take one here or there long term, probably keep it in the refrigerator. You can even freeze this particular probiotic with no problem at all, with no loss of viability. And you can even take the frozen probiotic capsule and swallow it. It can go from a 40-50 degree temperature fluctuation. Remember, these products are freeze-dried. They’re very, very high quality. And they only get activated in the environment where it’s dark, it’s moist, and it’s warm. As soon as those three factors come into play, it will thrive.

The DDS1, a good quality product, will survive the stomach acid. It really will. This is why again I chose lactobacillus rhamnosus in this formula because it thrives in a very high acid environment. So even if only a small amount of the DDS1 gets through – which it won’t – let’s just say a tiny amount went through. The rhamnosus will almost certainly gets through because it loves high acid. Those two will thrive together. There are a lot of factors for you to consider when you buy a probiotic. But as I say, you need to look at the company, the raw material supplier; they’ve got to have a lot of research backing them. There has got to be a lot of trust and integrity, and don’t get scammed by probiotics because there is a lot of rubbish out there on the market. That’s why I designed my own product; I have for many years now because I know the people who make, and I know the supplier where the raw materials come from. Therefore, I can guarantee to my patients it’s going to be a top-notch product.