1 rounded cup gluten-free flour blend (millet, brown rice, quinoa, flax meal)
1/2+ t. baking soda*
1/2+ t. baking powder*
4-5 T. cinnamon
2 t. coriander
1 t. cardamom
1/4 t. nutmeg*
1 1/2 inch segment fresh ginger, grated
1/2 rounded t. Himalayan salt
1 cup coconut oil
2 t. vanilla (preferably alcohol-free)
2/3 cup pecan (or walnut) pieces
1 1/2 cups grated carrot
Sunday, December 25, 2016
*The starred ingredients I have avoided for a long time because they previously aggravated my candida. Today I successfully tried them out. No, this was a treat and I'm not now introducing these ingredients to my diet regularly, but just wanted a special treat. The same applies for the large amount of grated carrot which has a higher glycemic load than I can typically handle. Hooray! My body accepted the treat and I had no consequences. How wonderful! I'll still be strict with my diet but I do know the strictness if really paying off!
To make, combine dry ingredients and then add the wet, adding the grated carrots last. Pour sticky batter into a greased and floured baking dish and bake on 350F for 40 minutes. Gluten-free baked goods don't brown typically like glutinous ones, but there will be a golden glow to the finished cake, which btw is more like a rich bread. Test for cake being properly cooked with a toothpick. If the inserted toothpick comes out batter-free, then the cake is ready to pull from the over and enjoy. Yum!
Thursday, December 8, 2016
Frying isn't my thing, but occasionally frying on low heat is. These patties were whipped up from a couple of eggs to bind them, a small amount of flour (millet, quinoa and brown rice blended fresh in a high-speed blender, my Blendtec), coconut oil, finely grated zucchini, some grated carrot, fresh greens, lots of finely minced fresh ginger, turmeric, sea salt and black pepper. Then I slowly fried them in coconut oil, which is more heat-stable than other oils. Frying on low heat supposedly keeps the nutrients more in tact and reduces the oil from being transformed in the high heat process into trans fats.
Served on a bed of Romaine lettuce leaves and tomato slices! Simple but a pleasing meal for the eye before the stomach joined in on the fare.
|Eat fresh, feel fresh!|
Wednesday, November 2, 2016
Just what is your food made of, anyway? Try industrial synthesis, genetically modified mold secretions, hydrochloric acid, mercury-contaminated caustic soda, ferrocyanide… and, of course, lots of GMO corn.
If common ingredients like “citric acid” and “ascorbic acid (vitamin C)” sound normal and familiar enough that you practically conjure up an image of the flourishing orchard they were grown in – then think again.
Picture instead an industrial factory, carrying out protocols developed in a lab, produced with enough winding nozzles, tanks, valves, pipes and other thinga-ma-jiggers to create a meandering and disorienting Dr. Seuss story. Because, after all, these common –nearly ubiquitous – ingredients don’t come from where you might assume (i.e. simply, citrus fruits).
Instead, mass produced citric acid and ascorbic acid are hidden GMO ingredients that reportedly set off allergenic responses for some sensitive consumers. Further, both are known accomplices to the creation of benzene – a known human carcinogen – inside food and drink products alongside sodium benzoate.
Feel free to peruse these blogs and forums for complaints about citric acid from those allergic or intolerant to citric acid itself, mold & yeast and/or corn. Food intolerance to citric acid, or the components of its production, can trigger such symptoms as: stomach pain, reactions in the mouth, headaches, diarrhea, vomiting, cramping, hives, dark circles under the eye and/or blotchy skin.
Nevertheless, most people are not allergic to citric acid, and have no identifiable negative effects from eating it. But it does serve as a poignant reminder that what we eat comes from food products – constructed as if from tinker toys, with multiple, highly processed ingredients that virtually no one would recognize and few know anything about.
Otto Von Bismarck famously quipped back in the 1800s that “Laws are like sausages, it is better not to see them being made.” But today there is an endless array of foods that would baffle or disgust consumers if they saw them made. Industrial food processes have rendered entire grocery stores filled with food products whose ingredients would be even less recognizable than the contents of sausage.
Citric acid: in practically everything on the shelf
Citric acid is common enough to find in foods of virtually every kind, due to its use as a preservative – extending shelf life and preventing spoilage – as well as to enhance flavor with its acidic and slightly sour taste, which gives all manner of “natural”-ish and completely artificial foods and beverages a “refreshing” kick. Despite being a known hidden GMO, it is even frequently found in certified “organic” foods – and the USDA and FDA allow it to be in there.
Citric acid isn’t becoming a controversial foodie’s food-to-avoid, but instead trending for its ability to bring out the pucker-inducing and tangy tastes in popular foods. It is increasingly celebrated for helping to bring a balance of “all five flavors” to countless restaurant dishes and prepackaged processed foods – indispensable to even celebrity and TV contestant chefs.
Like MSG, the widely used ingredient that enhances ‘savory’ flavors and induces cravings, citric acid is widely used not only as a preservative but as a “fairy dust of flavour amplification” by enhancing and intensifying other flavors present in the recipe.
MSG and citric acid are essentially enablers to modern America’s food frenzy addiction – making even bland foods not just palatable and tasty, but downright delectable and captivating. With so many ingredients raising red flags, piling on sugar, synthetic chemicals and calories while contributing to obesity, diabetes, heart conditions and even cancer – MSG, citric acid and their peers make manufactured food products possible.
Both are used industrially to make even bland foods taste better and last longer on the shelf, regardless of nutritional value. But like many other common food additives, the science behind their production would probably take away from their (artificial) palate appeal.
Manufacturers and distributors of citric acid – as well as the larger food industry who use it as an ingredient in practically everything – benefit from the public’s assumption that citric acid comes from fruit. While this natural appeal is frequently used in food marketing and product imagery (as this chemical manufacturer clearly does), the reality of large scale, mass production of citric acid bears little to no resemblance. Ignorance-based marketing: This chemical company uses the “fresh” image of citrus fruit to market its citric acid – with no mention that it is most likely derived from genetically modified black mold grown on GMO corn syrup.
As the Globe and Mail succinctly puts it:
Citric acid occurs naturally in such fruits as limes, pineapples and gooseberries. The dry, powdered citric acid used as an industrial food additive since the early 19th century, however has a less appetizing source; it is manufactured using a mould that feeds on corn syrup glucose.
Citric acid does in fact occur naturally in citrus fruits like lemons, oranges, grapefruits in significant quantities … in fact, as a product of the Kreb’s Cycle, it is present in most living things. But industry would find it simply too costly and … well, simple to derive their preservative ingredient that way.
Actually, a cornered citrus market was already making this form of citric acid too expensive by the mid-to-late 19th century, making an alternative economically desirable even then. Authors Michael Mattey and Bjorn Kristiansen argue in their introduction to Citric Acid Biotechnology that “the science, though important, is secondary to the economics and politics of production” of citric acid.
Instead, since the early 1900s, the black mold Aspergillus niger has been used to ferment starches to derive citric acid. In 1893, a chemist named C. Wehmer discovered that citric acid could be produced with penicillium mold and sugar. Wartime disruptions in the Italian citric acid market paved the way for full-scale industrial production, after a food chemist named James Currie discovered that Aspergillus niger was even more efficient at producing citric acid. Currie also developed new methods for fermentation, and Pfizer hired him and launched a plant in 1917 to mass produce citric acid grown from mold in a sugar medium. Currie’s methods were also used by Pfizer to drastically increase the production of penicillin, credited with saving countless lives.
Today, it is not only true that nearly all citric acid is made through mold fermentation with GMO corn, but that it is produced by some of the biggest of Big Ag food producers, both in the U.S. and in China.
The three biggest domestic producers of citric acid – Archer Daniels Midland, Cargill and Tate & Lyle Americas (actually a British company) – have been recently involved in suits over import duties and trade turf against Chinese firms, including Shandong TTCA Biochemistry, battling for market share in America.
Think of all the times citric acid shows up on the ingredients label in things that you or those you love eat. We already know it isn’t as simple as squeezing a lemon or lime, but what the hell is it, anyway?
Judge for yourself, with a glance over this “simple” formula:
THE PROCESS: How Citric Acid is Synthesized from Genetically Modified Black Mold
Citric acid production has become a refined and highly prized industrial process. Numerous scientific studies discuss revisions and improvements to the efficiency. But there are definitely some constants to this often competitive and secretive process:
Engineering the mold: Aspergillus niger is a naturally occurring black mold that commonly appears on fruits and vegetables, as pictured on the onion above (source: S.K. Mohan, Creative Commons license). However, significant modification of A. niger has taken place over the past several decades to increase production of citric acid and decrease the production of unwanted byproducts. This has resulted in countless generations of genetically modified mutant variants, now specialized for industrial-scale economics. Two of the main types of modification are:
- Gamma radiation has been used to modify strains of A. niger mutants, resulting in multiplied or increased production through genetic improvement.
- Further genetic modification in the lab has taken place through the engineering of the glycolytic pathway, resulting in a metabolic-streamlining that facilitates greater citric acid production from sugar, while shutting off side avenues of glycolysis.
Further genetic modification and “improvement” of A. niger are an object of ongoing study and industrial practice.
Producing the Sugar Medium: Nearly all industrial citric acid begins with a highly processed glucose corn syrup that is derived from corn wet milling (other parts of the corn residues go to other processes). Other industrial sources include beet sugar and cane molasses, and occasionally also fruit waste.
But it’s hard to beat the economics of subsidized corn – the vast majority of which is the unlabeled, genetically modified, high starch (yellow dent #2) variety – that can synergistically contribute to ingredients like citric acid as well as ingredients like high fructose corn syrup, dextrose (corn sugar), maltodextrin, corn oil, corn meal, ascorbic acid (labeled as vitamin C), MSG and other free glutamates (such as ‘hydrolyzed vegetable protein’), malic acid, baking powder, vanilla, xantham gum and perhaps hundreds of others. Often times, hydrochloric acid is employed in the corn-conversion process.
To transform corn or other plant starches into by-products that can be used to create these ingredients, some serious chemistry must be employed. (click on images to enlarge)
After wet milling corn to separate the starch, the production of many of these ingredients then involves a bath in strong bases, where lyes are used to break down the plant material further. Sometimes this means autolysis, when yeasts or bacteria ferment the material, and other times hydrolysis is used – which vary depending upon the type of additive, and the most efficient and cost effective established processes.
As with other common food ingredients, there is an ongoing issue with mercury cell technology – an outdated model still used in several major chlor-alkali plants – that have a known issue with mercury contamination during the application of caustic soda (to neutralize work with acids). Among hundreds of food ingredients that are potentially contaminated by mercury, studies show the three most common are high fructose corn syrup, sodium benzoate and, yep, citric acid.
A 2009 study published in Environmental Health analyzed the level of mercury contamination from the chlor-alkali process, resulting in numerous grabbing headlines warning about the mercury content in high fructose corn syrup. Although citric acid didn’t make the news, it too is processed in the same way:
Mercury cell chlor-alkali products are used to produce thousands of other products including food ingredients such as citric acid, sodium benzoate, and high fructose corn syrup. High fructose corn syrup is used in food products to enhance shelf life. A pilot study was conducted to determine if high fructose corn syrup contains mercury, a toxic metal historically used as an anti-microbial. High fructose corn syrup samples were collected from three different manufacturers and analyzed for total mercury. The samples were found to contain levels of mercury ranging from below a detection limit of 0.005 to 0.570 micrograms mercury per gram of high fructose corn syrup.
Medium preparation: Various proprietary combinations of acids and heat are used to remove impurities and sterilize the corn syrup or other substrate, including: decationization (to alter the charge of ions), thermodynamic hexacyanoferrate clarification (pertaining to an ion exchange using an iron/cyanide compound) as well as boiling – that’s right, they use cyanide.
Meanwhile, the sugar substrate is diluted in preparation for fermentation.
Inoculation, itself a complicated step: Through a careful process, the spores or cultures of the fermenting agent is introduced, mixed and multiplied. In nearly all current industrial processes, a genetically modified mutant strain of Aspergillus niger (black mold) is then used to ferment the corn sugar syrup into citric acid over the course of several days. (click pictures to enlarge)
Careful control is applied to the pH of the mixture; in various modifications to the process, different types of acids (including hydrochloric acid) are used to increase the productivity of Aspergillus niger and prevent other unwanted products, such as oxalic acid. Subsequent genetically mutated strains of A. niger have been developed to allow the “non-production” of oxalic acid at a higher pH of 5 with the presence of manganese, whereas some production facilities have required a pH as low as 2 to prevent the formation of oxalic acid at the expense of citric acid production.
Fermentation in the Reactor: The mold-glucose solution is fermented inside in an industrial reactor, generally constructed of stainless steel tanks or towers (to mitigate past manufacturing issues that have occurred in the industry with corrosion and leaching [p. 4 submerged process] and also contain manganese [useful in controlling the production of citric acid]). The reactor includes a sophisticated aeration system that maintains the desirable level of dissolved oxygen, which fluctuates during different stages of the fermentation process.
The process of fermentation leads to the catabolism of glucose sugar by the Aspergillus niger, leading to its secretion of citric acid into the culture broth.
Spore levels, temperature and pH are all tweaked over the course of several hours or days as production of citric acid increases, peaks, then planes off.
Broth separation: After fermentation, the “culture broth” must be separated so the citric acid can be obtained. The processes vary and, again, are closely guarded trade secrets. Some processes cut the fermented broth using a solvent extraction method, while most modern citric acid production utilizes a process known as “calcium citrate precipitation.”
Calcium citrate precipitation: The fermented broth is neutralized by calcium hydroxide, converting/precipitating much of it to calcium citrate. This is then filtered out of the solution, and sulfuric acid is then used to convert the calcium citrate to citric acid and calcium sulfate. The calcium sulfate is filtered out and evaporation for crystallization begins.
Crystallization: Another secretive step is the exact process for converting the final substrate of citric acid into the crystalline white powder that is sold to food manufacturers and consumers. An entry in Volume 17 of Biotechnology and Bioengineering published in 1975 describes the process: “The filtrate is concentrated under vacuum at a low temperature to give crystals of citric acid. Details of both fermentation and crystallization procedures are closely guarded trade secrets.”
The process is likely even more refined, specialized and high tech today. A Wikispaces entry for Citric Acid describes putting the isolated citric acid through additional steps with “activated carbon, cation and anion exchange resins in fixed bed reactors” before evaporation. It then describes both a hot and cold process of crystallization, with the former producing anhydrous citric acid, and the latter producing monohydrate citric acid.
Finishing for Market: The products then can undergo centrifuging, fluidized bed drying and classification (by grain size) before reaching the market.
Sodium Citrate: A related ingredient that is commonly used in foods as an acidulant, as citric acid is, and as an emulsifier in cheese products, is sodium citrate. It is typically created in the same facilities where citric acid is produced, by adding caustic soda (sodium hydroxide, a.k.a. lye) to citric acid, neutralizing it into a weaker citrate salt. Cargill, Archer Daniels Midland and Tate & Lyle are all major producers of sodium citrate.
If the use of caustic soda involves a mercury-cell chlor-alkali plant (see above diagram), further mercury contamination could occur, though membrane-cell technology is replacing it in most plants.
An additional issue with citric acid pertains to its use as a common preservative alongside other ingredients that could cause known carcinogens, like benzene, inside food products:
Citric Acid and Sodium Benzoate “Fizz-ion”: A Carcinogenic Contaminate
the Soda Companies Have Known About For Decades
Academic studies emerged in the early 1990s about a potent combination of ingredients that was frequently showing up in soft drinks, sports drinks and artificially flavored citrus beverages: the presence of sodium benzoate had the known potential to break down in benzene, a known human carcinogen, when in the presence of heat, or in particular, either citric acid or ascorbic acid. Studies proved that this could happen right inside the drink containers – while in transport, on store shelves or waiting for consumption in consumers’ homes.
Yet nothing was done about it, until the scandal reemerged in 2005 when the FDA was confronted with studies conducted by a private citizen! Numerous European studies in Germany, Belgium and elsewhere backed up the data, and things slowly began to change.
Afterwards, many diet soda brands, sports drinks and citrus-flavored beverages voluntarily removed the troubling ingredient sodium benzoate (though some laughably replaced it only with potassium benzoate, which has the same potential to create benzene).
However, many other brands have done nothing at all, and the FDA allows them to continue using this dangerous mixture of ingredients, despite clear data on the matter. Foods and drinks containing the potentially harmful combination of sodium benzoate and citric acid can STILL be commonly found on store shelves, perhaps especially with generic brands.
Start reading ingredient labels on the brands that you shop for – and those you already know best to avoid – and take note of just how many products contain the hidden GMO ingredient citric acid. We recommend simplifying your diet by eating fresh produce – better if they are grown by someone you know/trust or are “organic” – and foods with as few ingredients as possible.
How many times have you glossed over this seemingly natural ingredient – despite the fact that it is a highly processed and synthetic food additive?
Nevertheless, the FDA has –like practically everything else – “Generally Recognized [it] as Safe” (GRAS). For the record, here is the FDA’s chapter on the oversight of the process of citric acid fermentation by Aspergillus niger:
TITLE 21–FOOD AND DRUGS
CHAPTER I–FOOD AND DRUG ADMINISTRATION
DEPARTMENT OF HEALTH AND HUMAN SERVICES
SUBCHAPTER B–FOOD FOR HUMAN CONSUMPTION (CONTINUED)
PART 173 — SECONDARY DIRECT FOOD ADDITIVES PERMITTED IN FOOD FOR HUMAN CONSUMPTION
Subpart C–Solvents, Lubricants, Release Agents and Related Substances
Sec. 173.280 Solvent extraction process for citric acid.
A solvent extraction process for recovery of citric acid from conventional Aspergillus niger fermentation liquor may be safely used to produce food-grade citric acid in accordance with the following conditions:
- (a) The solvent used in the process consists of a mixture of n-octyl alcohol meeting the requirements of 172.864 of this chapter, synthetic isoparaffinic petroleum hydrocarbons meeting the requirements of 172.882 of this chapter, and tridodecyl amine.
- (b) The component substances are used solely as a solvent mixture and in a manner that does not result in formation of products not present in conventionally produced citric acid.
- (c) The citric acid so produced meets the specifications of the “Food Chemicals Codex,” 3d Ed. (1981), pp. 86-87, which is incorporated by reference (Copies may be obtained from the National Academy Press, 2101 Constitution Ave. NW., Washington, DC 20418, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.), and the polynuclear aromatic hydrocarbon specifications of 173.165.
- (d) Residues of n-octyl alcohol and synthetic isoparaffinic petroleum hydrocarbons are removed in accordance with good manufacturing practice. Current good manufacturing practice results in residues not exceeding 16 parts per million (ppm)n- octyl alcohol and 0.47 ppm synthetic isoparaffinic petroleum hydrocarbons in citric acid.
- (e) Tridodecyl amine may be present as a residue in citric acid at a level not to exceed 100 parts per billion.
Source: Eat Local Grown
Tuesday, October 11, 2016
It's been yeeeears since I ate banana bread, because of the evil candida, but the other day a friend posted some beautiful flour-free loaves (made with almond "flour") on Facebook and I thought I might be able to have a small treat since I'm now reacting less and less to foods -- hurray! The last 6 months or so I've occasionally eaten a banana, but always at breakfast time and with vegetables to kind of balance the natural sugar. Hmm, so I figured I could manage a little banana bread, esp if I didn't eat too much at one time.
My banana bread recipe, although it's not a very candida-friendly recipe with the bananas and "sugary" dates:
3 ripe bananas (no brown spots or too mushy)
1 1/2 t vanilla
1/3 c coconut oil + little water to warm the oil (3 T?)
1/2 c almond flour
1 c (mixture) garbanzo bean flour, quinoa flour, millet flour
3 T flax seed
1/2+ t baking soda
1/2+ t Himalayan salt
2 t cinnamon
dash of nutmeg
2/3 c walnut pieces
10 dates chopped
Bake for 50 minutes at 350F in small loaf pans.
The banana bread came out tasting absolutely awesome! OK, I'm not used to having sweet things of any kind but even my friend who eats sweets said it was great, and it was moist. The very small downside is about 3 hours after eating a whole loaf (I couldn't stop!) I noticed my tongue covered with a white film. According to a 50-year raw food chiropractor, residue on the back of the tongue after eating, particularly white residue, is a sign of not digesting grains or flours made of grains well. My mom has told me in the past when I ate flours that my breath was bad ... yes, so I somehow lack enzymes for digesting grains, or maybe I should just not eat a whole, blooming, tasty loaf at one sitting! Moderation is probably the big key here.
Sunday, September 11, 2016
3 cups diced sour applesDice apples and toss immediately with lime juice. Mix in other ingredients. Serve just made or allow to marinate a few hours to heighten flavor.
3+ T. fresh squeezed lime juice
1 small sweet onion, thinly sliced
3 T. chopped cilantro
1/2 - 2//3 t. cumin
1/3 t. sea salt
|chopping and adding the ingredients|
|serves nicely with gluten-free black bean chips|
|3 fresh salsa: sour apple salsa, cucumber-onion-garlic-lemon salsa, and parsley-tomato salsa|
|all of the salsas serve well with hummus and chips too|
Thursday, August 4, 2016
I attended a lecture on the connection between food and depression, and the information was amazing. By our eating habits, we are determining also our attitudes. Somewhere during the lecture we participants received a handout listing essential chemicals for feeding and maintaining a healthy brain. Here is the list, which appears to be taken from a book entitled "Nutrition for the Brain" (page 61).
tryptophan: pumpkin, sesame and sunflower seeds, tofu, cauliflower, walnuts, flaxseed and grapes
tyrosine: watermelon, almonds, lentils, whole grains (wheat and oats), bananas, lima beans, avocados, seaweed (spiraling), and dry roasted soy beans
no cholesterol: whole grains, fruits, vegetables and nuts
iron: seaweed, soy beans, pumpkin and sesame seeds, cashews, raisins and sun-dried tomatoes
thiamine: macadamia nuts, pistachios, fresh green peas, edamame, navy beans and asparagus
choline and betaine: quinoa, spinach, green soybeans and beets
resvratrol: bilberries, blueberries, black grapes, peanuts and cranberries
omega-3: walnuts, pecans, red bell pepper, avocado, blueberries, romaine lettuce, spinach, flax, chia and hemp seeds
folate: black-eyed peas, pinto beans, black beans, chick peas, asparagus and spinach
B12: Red Star brand nutritional yeast, fortified breakfast cereals and plant based milks
The bottom half of the page had participants "make a salad" that would be rich in a particular nutrient, a very good hands-on activity for stimulating people in applying the info learned and also in utilizing it/testing it out with other participants.
Action: Make a fruit or vegetable salad using the ingredients listed above...
choline and betaine ________________________________________________
All recommended food items, e.g. nutritional yeast, tofu, etc, aren't good for people with candida; however, there are excellent choices here to boost brain energy and help overcome depression, something that people with candida often have because of the excessive toxins within the body which are continually transported through the blood and lymph and affecting mental clarity.
Thursday, July 28, 2016
Just found an interesting documentary online, "The Secrets of Sugar". I'm not eating any sugar, not even the 'natural' sugars in honey, molasses or fruit. Well, on extremely rare occasions I indulge in a a Granny Smith apple or a banana heavily smeared with almond butter which the fat from it greatly slows the breakdown of sugar from the fruit.
Since cutting all sugars, and I mean all, and eating so many veggies with high fiber gluten-free grains (quinoa, millet in moderation as it's high glycemic, adlay/Job's tears, brown rice) and low glycemic beans only (lentils, garbanzos and black beans) my energy which was always good is very good. People are amazed that my simple diet gives me so much energy. And even better, I hardly ever have a sniffle, a cold or a sore throat (only after eating something that has a high glycemic or fructose count, irritates my upper GI candida). Hmmm, could there be a connection between eating no sugar and feeling well? Wow, I would so say so!
Here's the link to the online documentary "The Secrets of Sugar". Sugar is a definite link towards autoimmune diseases, cancers, Alzheimer's, diabetes type 2, and more states of unhealth.
Thursday, June 16, 2016
It's been nearly seven years since I got sick, and wow, during that time I've had so very few sweets. Well, today saw a recipe for some almond butter cookies that sure did look good. Tweaked a few of the ingredients and I think I've found a rare treat to enjoy. And yes, today am trying dates for the first time. Probably I won't have any reaction but I don't want to push it. Slow and steady. But yes, a TREAT!
Almond Butter Cookie Bars
(mix wet ingredients in very hot water)
11-12 medjool dates soaked in 2/3 c very hot water
5 T coconut oil
2/3 c almost butter
(add after the above is mixed and blended or mashed smooth)
1 t vanilla
2 T fresh ginger, minced
(mix dry ingredients)
1 c quinoa flour
3 T almond flour
1/2 t baking powder
1 t cinnamon powder
a dusting of nutmeg
salt to taste
Blend all of the ingredients together until the mixture is a cross between a dough and a batter. Mine was a little runny so I decided to make cookie bars instead of cookies. Pour the mixture in a coconut oil greased pan and pop everything in a 350 F preheated oven for 12-15 minutes. Whip out and try not to gorge! The cinnamon, ginger, nutmeg with the coconut oil and peanut butter is very nice :)
Friday, May 6, 2016
Article taken from "Candida: How to Eliminate It Naturally"
An imbalance in gut flora can allow specific bacteria and fungi to invade our bodies. Candida is a fungus, which is a form of yeast, and a very small amount of it lives in your mouth and intestines. When overgrowth over-growth occurs, candida breaks down the wall of the intestine and penetrates the bloodstream, releasing toxic byproducts into your body. This can lead to many different health problems, ranging from digestive issues to depression and even cancer.
How do you get candida overgrowth?
The healthy bacteria in your gut typically keep your candida levels in check. However, several factors can cause the candida population to get out of hand:
Eating a diet high in refined carbohydrates and sugar (which feed the yeast)
Consuming a lot of alcohol
Taking oral contraceptives
Living a high-stress lifestyle
Taking a round of antibiotics that killed too many of those friendly bacteria
Symptoms Caused by Candida Overgrowth
When Candida Albicans is under control it poses no problem, but when it gets out of control it begins to overgrow causing numerous symptoms and health problems from the top of the head to the tips of the toes, from migraines to nail fungus. It can result in symptoms inside (pain and malfunction of organs, even brain lesions) and outside (eczema and hives). It can also cause problems with the mind and emotions. Here are many of the symptoms caused by an overproduction of candida.
- Allergies, sensitivities and intolerances that worsen in damp, muggy or moldy places or weather that is damp, muggy, humid or rainy.
- Hay fever and asthma.
- Intolerances or allergies to perfumes, odors, fumes, fabric shop odors, grass, cats, dogs or other animals, tobacco smoke, chemicals, smog, molds, dust mites, dust, pollen, and other airborne substances.
- Athletes’ foot.
- Babies – colic, diaper rash, thrush (coated white tongue), and cradle cap.
- Bruising easily.
- Cheekbone or forehead tenderness, pain.
- Cold hands or feet, low body temperature.
- Cold-like symptoms – excessive mucus in the sinuses, nose, throat, bronchial tubes and lungs.
- Cravings or addictions for sugar, bread, pasta and other high carb foods, and also alcohol.
- Cysts, abnormal formation of, in different parts of the body, especially around the neck, throat, and ovaries, and in the bladder or scrotum.
- Digestive problems – diarrhea, constipation, abdominal distention, bloating or pain, gas, mucus in the stools, hiatal hernia, ulcers, suffering from bacteria, i.e. salmonella, E. coli, h. pylori, etc.
- Ears – ringing in the ears (tinnitus), sounds in the ears, ear infections, dryness, itchiness, ear pain, ear aches, ear discharges, fluid in ears, deafness, abnormal wax build-up.
- Eyes – erratic vision, spots in front of eyes (eye floaters) and flashing lights; redness, dryness, itching, excessive tearing, inability to tear, etc.
- Fatigue, chronic fatigue syndrome or Epstein Barr or a feeling of being drained of energy, lethargy, drowsiness.
- Flu-like symptoms.
- Glands swollen, too little saliva (dryness in the mouth), blocked salivary glands, swollen lymph nodes.
- Hair loss, scum on the scalp, dandruff, itchy scalp, scalp sores and dryness.
- Heart palpitations and irregular heart beat.
- Headaches, migraines, brain fog, dizziness, etc.
- Hemorrhoids, and rectal itching, rash, irritation and redness.
- Hypoglycemia (low blood sugar), and diabetes.
- Hypothyroidism, Wilson’s Thyroid Syndrome, Hashimoto’s disease, hyperthyroidism, erratic thyroid function, etc.
- Irritability, nervousness, jitteriness and panic attacks.
- Lesions on the skin, and inside the body, i.e. the brain.
- Male associated problems – jock itch, loss of sex drive, impotence, prostitis, penis infections, difficulty urinating, urinary frequency or urgency, painful intercourse, swollen scrotum, etc.
- Female health problems – infertility, vaginitis, unusual odors, endometriosis (irregular or painful menstruation), cramps, menstrual irregularities, pre-menstrual syndrome (PMS), discharge, painful intercourse, loss of sexual drive, redness or swelling of the vulva and surrounding area, vaginal itching or thrush, burning or redness, or persistent infections.
- Fungal infections of the skin or nails, i.e. ringworm, saborrheic dermatitis, dark and light patches on the skin (tinea versicolor), etc.
- Joint pain, stiffness or swelling (arthritis).
- Kidney and bladder – infections, cystitis (inflammation of the bladder with possible infection), urinary frequency or urgency, low urine output, smelly urine, difficulty urinating, burning pain when urinating.
- Lack of appetite.
- Mind and Mood – anxiety attacks, crying spells, memory loss, feeling spaced out, depression (including suicidal feelings), manic feelings, inability to concentrate, mood swings, irritability, etc.
- Mouth sores or blisters, canker sores, dryness, bad breath, a white coating on the tongue (thrush) and blocked salivary glands.
- Muscle aches and pain, numbness, burning or tingling, and lack of strength and coordination.
- Nasal congestion, postnasal drip, itching, dryness.
- Odor of the feet, hair or body not relieved by washing.
- Respiratory – cough, bronchitis or pneumonia, pain or tightness in the chest, wheezing, shortness of breath, asthma.
- Sick all over feeling.
- Sinus inflammation, swelling and infections.
- Skin – dryness, dry red patches, acne, pimples, hives, rashes, itching skin, eczema, psoriasis, seborrhoea, ringworm, contact dermatitis, rosacea, etc.
- Stomach – h.pylori bacteria (causes ulcers), heartburn, indigestion, hiatal hernia, acid reflux, belching, vomiting, burning, stomach pains, needle-like pains, food that seems to sit in the stomach like a lump, etc.
- Sleep – insomnia, waking up frequently, nightmares, restless sleep, etc.
throat, hoarse voice, constant tickle in the throat, laryngitis (loss of
What Causes Candida to Get Out of Control?
The causes of immune system dysfunction are varied and complex, but antibiotics are the biggest culprits because they wipe out friendly micro-organisms, in the digestive system. Because Candida is resistant to antibiotics the imbalance of micro-organisms allows it to take over. It begins to change its shape and starts to overgrow; raising large families called colonies. Adding to the problem of malabsorption are nutritional deficiencies that also weaken the immune system. Today’s standard diet lacks the necessary nutrients to maintain a healthy immune system. It is loaded with sugar, carbohydrates, hydrogenated oils and fats (trans-fats), white flour products, processed foods, food additives, preservatives, pesticides, and heavy metals. This, in addition to foods being irradiated (exposed to high levels of radiation to extend shelf life), and being grown in nutrient depleted soil, long storage and transportation time, and improper handling, cooking and microwaving that goes on in most homes, further depletes nutrients available. All of these factors contribute to a weakened immune system.
Testing for Candida at Home
Your holistic practitioner will have conclusive means of testing for candida, however for a simple at home test try the following. First thing in the morning, before you put anything in your mouth, fill a clear glass with room temperature bottled water.
Work up a bit of saliva, and spit it into the glass of water. Check the water every 15 minutes or so for up to one hour.
If you see strings (fibers) traveling down into the water from the saliva floating on the top, cloudy specks (particles suspended in the water) or cloudy saliva that sinks to the bottom of the glass you have a candida problem.
The Candida Control Program
In order to get Candida overgrowth under control five things need to be done simultaneously:
1. Eliminate foods that feed Candida
Candida overgrowth is mainly fueled by sugar, refined carbohydrates and gluten. Let’s look at each of these separately so you know what to avoid exactly.
Candida’s main food supply is sugar and all forms of it, such as lactose contained in dairy products, honey, glucose, fructose, and sugar substitutes, i.e. Nutrasweet, aspartame, saccharin. Eliminating sugar is the most important part of the Candida Program. All fruit, except lemons, are also very high in sugar and should be extremely limited during the initial stages of the program, along with some vegetables that are very high in sugar, such as sweet potatoes, parsnips and beets. Sugar also contained is most processed foods such as smoked luncheon meats, ketchup, cereal, and yogurt making it important to read labels carefully.
Most Candida sufferers are gluten intolerant. Gluten is an elastic and gluey protein found in wheat, rye, barley, oats, spelt, kamut, triticale and it is hidden in an endless variety of processed foods. Triticale is a new hybrid grain with the properties of wheat and rye, while spelt and kamut are gluten-containing wheat variants and are likely to cause problems similar to other wheat varieties. Gluten-containing grains have come to be used extensively in breads and other baked goods because of their “glutinous,” sticky consistency.
Gluten grains feed Candida because they have a high glycemic index just like sugar, and like sugar, creates insulin resistance within the cells which leads to blood sugar problems like hypoglycemia and diabetes. The cells become resistant to insulin as they try to protect themselves from the toxic effective of high doses of insulin caused by high intake of sugar and simple carbohydrates. As the cells become insulin resistant, the pancreas produces more insulin which creates a vicious cycle. This exhausts the pancreas eventually leading to its breakdown resulting in diabetes.
Gluten grains contain a protein that is difficult to digest and interferes with mineral absorption and causes intestinal damage. This damage makes the intestines incapable of absorbing nutrients such as proteins, carbohydrates, fats, vitamins, minerals, and even water in some cases. Our grain food supply also contains mycotoxins (a toxin produced by a fungus), especially found in corn and wheat. Mycotoxins can suppress our normal immune function. See the section on Yeast, Mold and Fungus for more information.
2. Build up the immune system
Eating the right foods
Taking essential supplements
Avoiding yeast, mold and fungus
If the wrong diet is constantly consumed, or if yeast overgrowth damage is never reversed from previous drug and antibiotic use, a cure can almost never be achieved. Eating the right foods is the most important aspect of getting Candida under control and building up the immune system. The “Candida Control Diet” is high in protein and good saturated fats and oils, and low in carbohydrates, and contains no sugars, grains or processed foods. All foods must be as fresh and natural as possible, and free of additives, pesticides, heavy metals, irradiation, mycotoxins, etc.
Good Fats and Oils - Good fats and oils are equally important to protein in the diet and they are essential to getting Candida under control. They not only increase the body’s ability to absorb nutrients from the foods eaten but also provide the most efficient source of energy. They also provide the building blocks for cell membranes and a variety of hormones and hormone-like substances. Good fats act as carriers for important fat-soluble vitamins A, D, E and K and for the conversion of carotene to vitamin A, for mineral absorption and for a host of other processes. The kinds of fats consumed greatly influence the assimilation and utilization of vitamin D.
Essential Fatty Acids – There are also two types of essential fatty acids that must be obtained from the diet and these are omega-3s and omega-6s. They are called essential because we have to get them from food because our bodies can’t manufacture them from other fats. Most people’s diets contain an excessive amount of omega 6 fats, therefore it is important to ensure the diet contains more omega 3 rich foods to offset this imbalance.
Avoid all newfangled fats and oils (trans fats) – Candida sufferers cannot afford to jeopardize their health by consuming toxic oils and fats and must avoid all of the newfangled polyunsaturated fats and hydrogenated vegetable oils (margarine, Canola oil, safflower oil, etc.), called trans fats. These newfangled fats and oils are not only toxic and increase the body’s need for vitamin E and other antioxidants, but also depress the immune system. All trans fats, found in margarine and shortenings used in most commercial baked goods and most processed food, should always be avoided even by healthy people.
Coconut Oil - Coconut oil is another healthy saturated fat that contains many properties that are beneficial to Candida sufferers which are anti-bacterial, anti-viral and anti-fungal. It also kills off yeast overgrowth. Coconut oil supports immune system function, supplies important nutrients necessary for good health and improves digestion and nutrient absorption.
The fat in coconut oil is easily digested and absorbed, unlike the newfangled trans fats that act like plastic in the body. It puts little strain on the digestive system and provides a quick source of energy necessary to promote healing. Coconut oil is absorbed directly from the intestines into the portal vein and sent straight to the liver, whereas other fats require pancreatic enzymes to break them into smaller units.
Avoid Soybean and Soy-based foods – Soybeans contains large quantities of natural toxins or “anti-nutrients,” including potent enzyme inhibitors that block the action of enzymes needed for protein digestion. These inhibitors are not completely deactivated during ordinary cooking and can produce serious gastric distress, reduced protein digestion and chronic deficiencies in amino acid (proteins) uptake. In test animals, diets high in enzyme inhibitors cause enlargement and pathological conditions of the pancreas, thyroid malfunction and other diseases including cancer. Soybeans also contain haemagglutinin, a clot-promoting substance that causes red blood cells to clump together.
Soy also contains one of the highest percentages of pesticides of any of our foods and is 99% genetically modified. Soybeans are also high in phytic acid, present in the bran or hulls of all seeds, which blocks the uptake of essential minerals – calcium, magnesium, copper, iron and especially zinc – in the intestinal tract. Candida sufferers must avoid soy and all soy products in order to get well.
Taking essential supplements
Candida sufferers need to build up their immune system by supplementing with certain essential vitamins and minerals, that are yeast-free and sugar-free, including:
- Chlorella is a whole-food that contains a wide array of vitamins, minerals and enzymes. It helps build the immune system, detoxifies heavy metals and other pesticides in the body, improves the digestive system, improves energy levels and normalize blood sugar and blood pressure. Take two capsules thrice a day
- Vitamin B Complex (non-yeast), 50 mgs. twice a day
- Vitamin C with bioflavonoids, 1,000 mgs. twice a day
- Vitamin D (with vitamin A) – take 1 teaspoon per 50 lbs. of body weight per day of a high quality cod liver oil or fish oil
- Vitamin E, containing natural alpha tocopherol, (d-alpha tocopherol is synthetic), that is not from a soy source, 400 IU twice a day
- Calcium/Magnesium Citrate, with “elemental amounts” containing 800-1,200 mgs. of calcium with an equal ratio of magnesium
3. Kill off Candida overgrowth
There are many anti-fungal agents that kill off Candida overgrowth, including raw garlic, apple cider vinegar, olive leaf extract and Pau d’arco.
Garlic – Garlic contains a large number of sulphur containing compounds that exhibit very potent broad-spectrum anti-fungal properties. Among the most studied are allicin, alliin, alliinase and S-allylcysteine.
Fresh garlic is significantly more potent against Candida albicans than any other form, including tablets, oils and pills. Fresh garlic is also a suitable alternative to drugs for serious systemic yeast infections in patients with severe immune suppression. Adding fresh garlic to food (raw and crushed), or crushing and swallowing raw clove is a cheap and powerful anti-fungal treatment. Garlic also stimulates the immune system, improves circulation, lowers high blood pressure, kills intestinal parasites, and is a powerful antioxidant and antibiotic, in addition to many other health benefits.
To obtain the most benefit from garlic buy certified organic garlic and crush it. Crushing breaks the cell walls releasing garlic’s beneficial properties. To kill off Candida overgrowth take 4-5 average sized cloves per day mixed in foods or with meals. Another alternative is to drink 3-4 cups of garlic tea per day.
Raw apple cider vinegar - Raw apple cider vinegar and Candida do not get along. Take a tablespoon of apple cider vinegar and mix it with a glass of water and drink before every meal. The apple cider vinegar helps to fight off the intestinal yeast overgrowth by actually killing the yeast, creating a die off reaction. Raw unfiltered apple cider vinegar creates an unfriendly environment for the yeast, while helping create a good environment for friendly gut flora.
Olive Leaf Extract – Olive leaf extract can kill invading fungus rather than just inhibiting its growth. It contains a a phenolic compound called oleuropein, which has antiviral, anti-fungal, antiprotozoal, and antibacterial properties. Take as directed on the product label.
Pau d’arco - Pau d’arco is the bark of a rainforest tree which is inherently anti-fungal (also known as Taheebo or Lepacho tea). Pau d’arco may be taken in a capsule or a tea. Take capsules as directed on the product label or drink 3 cups of tea per day.
4. Plant good bacteria in the digestive tract
As the yeast overgrowth is being killed off by anti-fungal agents it is important to ingest a constant supply of probiotics. These are the ‘friendly’ or ‘beneficial’ bacteria, or micro organisms, that live in the digestive tract.As yeast colonies are reduced space becomes available for colonizing the other healthy bacteria. The most numerous bacteria found in the small intestines are species of Lactobacilli. In the colon the majority are mainly Bifidobacteria.
The easiest and least expensive way to plant healthy bacteria in the digestive tract is to take Cabbage Rejuvelac. But probiotic supplements can also plant good bacteria in the digestive tract. Unfortunately it’s not as simple as just buying the first probiotic supplement and assuming it will do the job. The best probiotic supplements will contain specific strains of bacteria that have been studied and verified as effective, and they will identified on the bottle as a series of letters or numbers after the name of the bacteria to indicate a specific strain. Some of the most studied strains include Lactobacillus acidophilus DDS-1 and Lactobacillus GG. Probiotic supplements should be at least 500 billion organisms per gram, contained in dark bottles to avoid deterioration by heat and light, and kept refrigerated, even in the store. Take according to instructions on the bottle.
5. Manage the healing crisis
The Healing Crisis is brought about when the body becomes overcrowded with waste and toxins. Cells and tissues begin to throw off the waste and carry it from the bloodstream to various eliminating organs including the bowels, kidneys, lungs, skin, nasal passages, ears, throat, and genital organs. These organs in turn become congested and irritated producing symptoms such as colds, boils, kidney and bladder infections, headaches, open sores, diarrhea and fevers.
Die-off symptoms are caused by high numbers of yeast being killed off which releases a high number toxins into the system. In medical terms this is called the Herxheimer’s reaction, or yeast die-off phenomenon. Die-off symptoms resembles the flu and can be very uncomfortable. They can be alleviated by:
Taking 1,000 mgs of Vitamin C (preferably in powdered form in pure water) several times a day or whenever needed.
Taking an Epsom salts bath also draws toxins out through the skin and helps minimized die-off symptoms (add two cups, or 500 grams, of Epsom salts to warm bath water
The most important aspect of the healing crisis is to never go to extremes in making changes to your diet or lifestyle. It is important to gradually introduce changes one at a time, allowing the body to adapt to the changes and adjust itself. The keys to successfully overcoming Candida are: 1) sticking to the Candida Control Program, 2) being patient, and 3) being persistent. You will get well.
Karen Foster is a holistic nutritionist, avid blogger, with five kids and an active lifestyle that keeps her in pursuit of the healthiest path towards a life of balance.
Thank you, Karen Foster, for compiling such an overview of the candida crisis. It is probably the most succinct overview of the disease that I have seen so far!
A comment to all those with systemic candida. Systemic candida means that the candida fungus has permeated the GI track and colonized throughout the body. Once it gets out of the GI track, eliminating it is very very tough. I've seen formulas like "for every year you have had candida, you need to be on the strictest candida diet for a month", and supposedly a person can lick the torment. The last line of this article promises that with the 3 Ps (the candida program, patience, and persistence), the person will get well.
Well, I can say that the strictest candida diet I could construct and for 5 1/2 years of careful control has not made me well. I am better, but I am certainly not well. I still must be very strict although I do allow myself some indulgences like root vegetables (which are starchy and therefore create sugar in the body) sometimes, and I'll nibble a piece of low-glycemic fruit (Asian pear, Granny Smith apple, apricot or a handful of black cherries) on a particular occasion when I have access to green leafies to counterbalance the sugar from the fruit. I suspect that when I was exposed to so much "bad" water (the reason I have candida) there were heavy metals involved, and heavy metals do a number on a person. In any regard, after 5 1/2 years of a strict diet and not getting well, albeit I feel very well and full of vigor on my strict candida diet, I am facing the reality that this fighting of candida may last the remainder of my life. I can deal with that ... but maybe others need to be aware that not everyone can overcome candida as easily as this ABC program.