Phytochemicals and Yeast Infection

Phytochemicals plays an important role in treating yeast infection

. There are some foods that have a divergent impact on yeast. Food is generally classified into two categories; micronutrients and macronutrients, of which phytochemicals is another compound. It is this compound that gives color to citrus fruits and provides the sulfuric smell to garlic. It is these compounds that have anti-yeast properties in them. Just like in plant where phytochemicals guard them against infection. Its anti-fungal properties protect human body and defend the system. Powerful phytochemicals found in few foods are used for treating yeast infection. Some phytochemicals with anti-fungal elements when combined with another combination of phytochemicals generates powerful anti-yeast action which is 100 times more as compared to the effect generated by an individual phytochemical. This combination offers a better and faster cure from the annoying infection caused by yeast. For instance, garlic and broccoli combination. However, its effect differs from individual to individual. The enzymes naturally present in a persons system react differently to the combinations of phytochemical. If a blueberry phytochemical, delphindin has benefited one person, lycopene the phytochemical present in tomatoes may benefit another. This is why no one treatment can be recommended for all individuals. Adding a specific phytochemical to a single faction phytochemical can clear an infection that defied years of treatment. So if you have failed to get rid of yeast infection despite of repeatedly trying numerous remedial measures and medications in the past; all you need to do is simply try out a different combination of phytochemicals. Remember, people in olden days got themselves cured of yeast infection through natural ways when drug companies were not in existence.

Phytochemicals and Yeast Infection

By: Calandria Gwendig

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