Monday, April 16, 2018
Parsley, diced cucumbers and diced tomatoes in equal amounts = salsa
Dressing: 2 lemons, 1+ T lemon zest, slightly less extra-virgin olive oil to lemon ratio, 2-4 minced garlic cloves, salt and pepper to taste
Was tired of my lemon-olive oil dressing which I pretty much ate all the time when I first got candida. One day in desperation I made this, but I can't remember quite how I did it. Almond butter for the nuttiness, coconut oil to add a bit of sweet flavor and to smooth out the almond butter, and from there I'm not certain. Oddly I probably blended a cucumber to give the dressing some liquid flow and certainly salt. Anyway, the almond butter nuttiness really complemented the cabbage slaw.
More of my all-time favorite lemon-olive oil dressing. Sometimes I varied it up a bit by adding fresh herbs: sometimes parsley, sometimes basic (YUM!), sometimes cilantro (YUM!), sometimes fresh dill (FAVORITE!)
Excellent for just dipping!
Sometimes I soaked pumpkin seeds to soften them for easier digestion, and then without throwing out the water (the seeds were barely covered so there wasn't lots of excess) added lemon juice, salt and pepper and tossed with simple salad greens. Nice toss salad. Garlic could be added for extra flavor as could lemon zest. A very basic recipe and easy to alter.
The early days of candida were horrible! And there weren't many things I could successfully eat without feeling like the south end of a donkey going north. Salad and these simple salad dressings comprised most of my early candida diet .... and I attribute the heavy chlorophyll of the greens and the natural anti-fungal properties of garlic and the supportive coconut oil for calories and which actually helps heal the GI track as being my biggest anti-candida treating aids.
8+ years later I still have some issues but I get along quite happily. I can now go to restaurants and choose carefully off of the menu, and I can eat a bit of sugar. I do, however, have food reactions I didn't have years ago -- not allergies since my blood tests are fine, but reactions that stem from some kind of imbalance in the flora of my gut. I'm just saying this as other people I know who have had systemic candida as badly as I did still also have residual issues, and some of my friends have relapsed, mostly because of returning to a more normal diet too soon and one because of stress. I've also talked with people who have "fully" recovered, but one thing that all of my friends and contacts with candida have in common is that they continue to pay attention to the needs of their bodies, AND despite being "well", almost none of them have returned (by choice) to their pre-candida day diets.
Wednesday, March 14, 2018
Many of the anti-candida programs today were developed in the 1950s. Nystatin, caprylic acid, lauric acid, undecenoic acid (Candida Force) aren't always the effective ways to treat candida.
Dr. Jeff McCombs reviews the pros and cons of common anti-fungals used to treat Candida albicans: Nystatin, Caprylic Acid, Lauric Acid and Undecenoic Acid -- how they work and how they affect the body, some rather negatively!
I wish I had discovered this info when I was so sick with candida several years ago.
After watching this, the next YouTube clip started streaming and it was very insightful in regard to what the candida yeast overgrowth does to the body, antibiotics, and the flora of the body. Incredibly insightful on probiotics, sugar, and dietary triggers that people just don't realize.
Tuesday, February 13, 2018
The Rule of 80/20: The body needs a balance of alkaline-forming and acid-forming natural vegetarian food. The following rule has evolved as a consequence of many years of research and clinical findings vis-a-vis the use of nutrition to heal disease.
To replenish and sustain your proper alkaline and acid reserves, eat 80% of your foods from the alkaline-forming list and 20% from the acid-forming list.
The following is an outline of the major vegetarian food groups and their chemical reaction tendencies in the body. All of the food items should be raw and organically grown (this collection of data from Hippocrates Health Institute).
- sprouts of small seeds, beans and most grains
- leafy and root vegetables
- vine-ripened fruits/vegetables (cucumbers, squash, tomatoes, bell peppers, etc)
- sea vegetables (dulse, nori, wakame)
- fresh food herbs
- cayenne pepper
- garlic and onions
- tree-ripened fruits
- small grains (amaranth, millet, quinoa, teff, etc)
- fresh beans
- fresh sweet corn
- sesame seeds (soaked 3 hours)
- nuts (soaked 12-24 hours) (most are acid-forming but exception to the rule -- almonds, fresh coconut with jelly, pine nuts
- freshly-squeezed green vegetable juices, consumed on an empty stomach
- fruits (most are alkaline-forming, exception to the rule) -- blueberries, cranberries, plums, prunes
- grains (soaked 8-12 hours) most are not recommended, but buckwheat (slightly acid) and rye ok
- dry beans (soaked 12-16 hours)
- nuts (soaked 12-16 hours) filberts/hazelnuts, pecans, walnuts
- seeds (soaked 5-8 hours) pumpkin, sunflower
- large grains -- barley, rice (basmati, brown, white), oats, wheat (slightly acid)
- refined sugar
- salt (all types)
- alcoholic beverages
- refined condiments (ketchup, mustard, mayonnaise, etc)
- dairy products
- wheat flour
- refined sugars
- moderate sunshine
- proper food combining
- deep breathing of fresh air
- fasting and eating less
- soothing music
- moderate exercise
- adequate water intake
- releasing processes
- cooking and processing food
- improper food combining
- lack of rest -- lack of sleep
- lack of oxygen
- overeating (too much or too often)
- excessive or no excercise
Tuesday, January 9, 2018
While reading Allergy and Candida Cooking: Understanding and Implementing Plans for Healing by Lewis and Fink (Canary Connect Publications 2009), I found some particularly good insight on proactively helping the body to heal through careful dietary measures.
Probiotics - What They Do:
- (some kinds) produce lactase for the lactose intolerant
- facilitate healing from IBS (inflammatory bowel syndrome)
- reduce diarrhea and constipation
- increase nutrient bioavailability, esp aids the absorption of calcium, zinc and iron (important in the treatment of candida)
- reduce acid reflux
- lower cholesterol
- contribute to the prevention of cancer, esp colon cancer
- properly balance yeast growth (vital for people with candida)
Natural probiotic food sources that promote friendly bacteria and prevent the spread of bacterial infections -- these foods are high in chlorophyll:
- barley green
- green Kamut
- blue green algae
Anti-fungals for treating candida include:
- capryllic acid
- citrus seed extract (grapeseed)
- coenzyme Q
- grape extracts (with caution)
- oil of oregano
- olive leaf extract
- pau d'arco
- coconut oil
- olive oil
- foods rich in chlorophyll are also anti-fungal:
Essential Fatty Oils (EFAs)
These oils have Omega-3s and Omega-6s and are essential for reducing inflammation and rebuilding cells. They also reduce cholesterol, regulate hormones and fight infections:
- flax seed oil
- evening primrose oil
- borage oil
- fish oils
- saw palmetto is important for men with prostatitis associated with yeast infection
Treatment That May Buffer Food Reactions
- drink 1/4 t. baking soda in 1/2 cup purified water. You may need to repeat the dose
- drink buffered, corn-free, citrus-free vitamin C powder dissolved in purified water
- drink purchased salt preparations such as a combination of sodium and potassium bicarbonates
Tuesday, December 12, 2017
Freshly made almond milk -- hot or cold -- is a delight. I throw a huge handful of almost in about 2 cups of water and buzz them in my high-speed Blendtec blender for about a minute. The milk whips to a frothy creaminess. Once it's well-blended, I add whatever amount of water is necessary for the texture and flavor I want. While some people like drinking the milk chilled and without the froth, I like it warm.
And to, literally, spice it up a bit, I sometimes add a bit of vanilla bean that's been soaked to soften it, or a shake or two of cinnamon. Anyway, this is one of my favorite drinks in cold weather. Easy to make, low on calories, and high on both nutrition and flavor.
|freshly-made almond milk with a touch of vanilla bean and cinnamon -- super YUM!|
Thursday, November 2, 2017
This infographic (published by Mind Body Green) on chemicals in beauty products takes 'Cosmetics Dirty Dozen' to a whole new level.
When I first got sick so many years ago, from my reading I became aware that not only foods that I put in my body were starkly affecting my health but the air I breathed was also a factor and what was absorbed through my skin was another huge factor. The skin is the largest "organ" of the human body. It keeps our blood and plasma within us; it acts as a barrier to eliminate contamination from our surroundings, but when we intentionally put chemicals on our skin (for the sake of beauty or health) we are (unwittingly perhaps) contaminating the barrier, which is permeable, and exposing ourselves directly to toxins that would only indirectly hurt us if they weren't in such direct contact.
Toothpaste, shampoo, soap, deodorant, perfume, things we never consider to be bad for our health need to be reconsidered.
Monday, October 9, 2017
Visiting people can be a bit rough, especially when I'm hungry and the kitchen is filled with fatty smells like cheesy quiche, fresh-made cinnamon rolls or hot bagels, and then of course coffee. Well, while the others were making quiche muffins wrapped in vegetarian "bacon" and toasting their breads and brewing their coffee, I was making my own breakfast ... a massive salad. But LOL, one of the others decided that the salad would be much more satisfying and asked for a bowl also ... to go along with a quiche muffin.
Anyway, one thing about eating fresh whole foods, I don't have food cravings like other people. I've read about this and people who nourish their bodies with plant foods (which are rich in vitamins and minerals) are satisfying their bodies and therefore feeding their bodies. It's the "starved" body that has cravings! With all the avocado fat on the salad, I was very satisfied and didn't feel hungry until the next meal ... when of course everyone was hungry. I think they had pizza and I was back foraging in the fridge for another salad.
Now THAT is a salad!