Thanks, Danaus. I've experimented both with reducing and increasing salt. Increasing salt definitely helps with a few things, but I haven't been able to tell if it affects the GI situation. I now keep a jar of coarse sea salt by my desk at work. Sometimes salt actually quenches my thirst better than water. What kind of salt do you use now? Is it iodized?

Have you heard of the Brewer Diet? That explanation of toxemia sounds like it's right out of their book, "What Every Pregnant Woman Should Know: The Truth About Diet and Drugs in Pregnancy." We read it when my wife was pregnant with our first child and it started us on the path to LC.

This caught my attention as I have been lc for a year-I had my first infection, at age 36!, a month ago. I was eating a lot of cheese, and using vinegar as well on salads that i ate with every meal. i started taking probotics, so far, so good.