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Anyone Ever Try Threelac?

jasonD2

By jasonD2
in Food Intolerance & Leaky Gut

Recommended Posts

jasonD2 Experienced
jasonD2
Posted

Im considering trying this product since I have some candida overgrowth. some of the ingredient labels say it contains casein but others dont. im severely dairy intolerant (even the lactose filler in a med will give me problems) - would this be safe? also is it gluten free?

Thanks

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Ms Jan Rookie
Ms Jan
Posted

As far as I remember, one or more of the strains are bred on lactose, yet it's supposed to be lactose/casein free, but I'm not totally sure. I took it for a long while, and though I'm very sensitive and ingest no dairy whatsoever (can't even have fermented yogurt), I've been okay with it. And it has worked quite well. Otherwise, if you're looking for a good certainly non-dairy anti-candida remedy, caprylic acid has been very effective for me. Or perhaps, it might be worth trying them out and see what works the best for you.

burdee Enthusiast
burdee
Posted
Im considering trying this product since I have some candida overgrowth. some of the ingredient labels say it contains casein but others dont. im severely dairy intolerant (even the lactose filler in a med will give me problems) - would this be safe? also is it gluten free?

Thanks

I used both caprylic acid and nystatin to fight candida overgrowth. Although caprylic acid is a natural herbal supplement (from coconut oil), it had the same initial side effects as Nystatin (which is a drug). Both nystatin and caprylic acid cause initial nausea and bloating. However those symptoms subside after about a week. I did not take the caprylic acid long enough to eliminate the candida. Both an earlier (before treatment) and later (after treatment) stool test showed I still had candida. So I decided to use nystatin to treat candida, because I could get nystatin through my HMO pharmacy at a very low price. I ended up taking nystatin for about 5 months. However, my last stool test showed absolutely NO candida.

I did not follow that very restrictive anticandida diet (no sweets except stevia, no fruit, yeasts, peanuts, limited grains, etc.), because I already have celiac disease and 6 other food allergy restrictions. However, I didn't eat many sweet foods (except fruit) while treating for candida. Nevertheless nystatin completely eliminated my candida problem.

SUE

jasonD2 Experienced
jasonD2
Posted
  • Author

Did u have to get your liver checked while on the Nystatin? I heard its very harsh on the liver

Mtndog Collaborator
Mtndog
Posted
Did u have to get your liver checked while on the Nystatin? I heard its very harsh on the liver

Hi Jason- I was on Nystatin for 3-4 months and did NOT have to get my liver checked. It also worked very well.

When you posted, did you mean Theralac (not Threelac)? I have been on Theralac for years and it works great.....I've been on long-term antibiotics so I had a candida issue for awhile. Therelac has worked well for me but I can tolerate dairy.

jasonD2 Experienced
jasonD2
Posted
  • Author

I just read a bunch of reviews on 3Lac and im seeing that this product actually contains pathogenic bacteria has made people very sick, so now im reluctant to try even though i ordered some. anyone know why this product is considered safe by the makers?

Ms Jan Rookie
Ms Jan
Posted

Jason,

Go to the bottom of the first link, and you'll find some rather detailed explanations on Threelac. The second one contains FAQ.

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IChaseFrisbees Explorer
IChaseFrisbees
Posted

I finally got diagnosed with candida, and I've been on the fence about taking threelac ever since I found out. There's the whole debate of the bad bacteria, the one that becomes resistant to antibiotics. I've read an argument that the strain they use is "like one of twelve kids; just because some of the others are bad doesn't mean this one is." However, if the strain they use is the same bacteria minus the resistances, doesn't that just mean it could become resistant?

It's all very confusing, but for me it seems like if there's other options than those are the ones to go with, I've been on the very strict candida diet (only eating meats, veggies and eggs, and only specific ones of those categories at that) and taking Phytostan, which is some sort of herbal antimicrobial I got from my naturopath. Hopefully this regimen will do the trick!

Good luck to you.

jasonD2 Experienced
jasonD2
Posted
  • Author

I contacted the company and there is tons of scientific evidence which says its fine and millions use it w/ no problems. I also heard that a disgruntled former employee started spreading rumors all over the web after she got fired. i ordered some and am gonna try it, but will start off very slowly

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    • trents
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By trents · Posted

      This is a common experience across the board with various brands of gluten-free bread products. Prices go up, size goes down. Removal of the egg component may be for the purpose of cost-cutting related to bird flu supply shortages or it may be catering to those with egg allergy/sensitivity, fairly common in the celiac community.
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      By HAUS · Posted

      Living with Coeliac Disease since birth, Bread has always been an issue, never too nice, small slices and always overpriced, But Sainsbury's Free From White Sliced Bread seemed to me to be an exception with it's large uniform 12 x 12cm slices that had the bounce, texture and taste of white bread even after toasting with no issue that it was also Milk Free. Unfortunately Sainsbury's have changed the recipe and have made it 'Egg Free' too and it has lost everything that made the original loaf so unique. Now the loaf is unevenly risen with 8 x 8cm slices at best, having lost it's bounce with the texture dense and cake like after toasting resembling nothing like White Bread anymore. Unsure as to why they have had to make it 'Egg Free' as the price is the same at £1.90 a loaf. Anyone else experiencing the same issue with it? - also any recommendations for White Bread that isn't prescription? / Tesco's / Asda's are ok but Sainsbury's was superior.
    • Mari
      My only proof

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      Years  ago a friend and I drove north into Canada hoping to find a ski resort open in late spring,We were in my VW and found a small ski area near a small town and started up this gravelled road up a mountain. We  got about halfway up and got stuck in the mud. We tried everything we could think of but an hour later we were still stuck. Finally a pickup came down the road, laughed at our situation, then pulled the VW free of the mud. We followed him back to the ski area where where he started up the rope ski lift and we had an enjoyable hour of skiing and gave us a shot of aquavit  before we left.It was a great rescue.  In some ways this reminds me of your situation. You are waiting for a rescue and you have chosen medical practitioners to do it now or as soon as possible. As you have found out the med. experts have not learned how to help you. You face years of continuing to feel horrible, frustrated searching for your rescuer to save you. You can break away from from this pattern of thinking and you have begun breaking  away by using some herbs and supplements from doTerra. Now you can start trying some of the suggestions thatother Celiacs have written to your original posts.  You live with other people who eat gluten foods. Cross contamination is very possible. Are you sure that their food is completely separate from their food. It  is not only the gluten grains you need to avoid (wheat, barley, rye) but possibly oats, cows milk also. Whenever you fall back into that angry and frustrated way of thinking get up and walk around for a whild. You will learn ways to break that way of thinking about your problems.  Best wishes for your future. May you enjpy a better life.  
    • marion wheaton
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      Thanks for responding. I researched further and Lindt Lindor chocolate balls do contain barely malt powder which contains gluten. I was surprised at all of the conflicting information I found when I checked online.
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      @BlessedinBoston, it is possible that in Canada the product in question is formulated differently than in the USA or at least processed in in a facility that precludes cross contamination. I assume from your user name that you are in the USA. And it is also possible that the product meets the FDA requirement of not more than 20ppm of gluten but you are a super sensitive celiac for whom that standard is insufficient. 
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