Very interesting study, but what links apo lactoferrin to a yeast infection reduction, is the increase of lactic acid loving beneficials, or their demise at the hand of lactoferrin due to the iron-binding potential?
I cannot understand how increased Fe can favourably affect candida, when a high protein (and Fe) diet with a reduction in sugars, yeasts, etc, can reduce the yeast population so effectively.
Fe serves many immune boosting properties, and I can see how its reduction in the intestine can be linked to a reduction in pathogens, I just can't see the merit of mopping up Fe and then not paying attention to one's diet. If your theory is correct Jorge, one would be best to temporarily cease eating meats (Fe) in the early stages of yeast treatment. Correct?