The yeast infection over grows even more when the environment is more acid. Therefore maintaining the right equilibrium of the alkalis and acids is another guideline to be followed to limit multiplication and yeast infection. We use the pH scale to define acidity in the human body. This scale goes from 14 the most alkaline level, down to 0 the most acid level with 7 being defined as neutral. Normally blood is in the range of 7.35 and 7.45, however even a small difference can provoke serious health problems like the occurrence of yeast infection.
Now we understand better why white vinegar with its pH of 5.5 is so acidic. The replacement of foods with supplements that are alkaline is highly recommended. Vinegars have typically had a controversial role concerning diets against yeast infection. The exception is apple cider vinegar because it can be beneficial in treating yeast infections and has a pH of 7.5. So use organic ACV instead of white vinegar.
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