Strict Candida Diet

The Strict Candida Diet is for people experiencing a wild array of symptoms related to foods. To make this diet, I’ve cross-referenced many candida diets and read about why certain foods are on the list or why they are stricken from it. This is not a “perfect” diet for everyone experiencing radical food sensitivities as people even develop individual sensitivities/allergies. However, this is a core diet and can be added to or subtracted from based on the individual’s needs.

The diet principles exercised here are sugar-free, gluten-free, dairy-free, meat-free, yeast-free, processed food-free, and low-carb. The intent is to starve (actually weaken) the offending bacteria so that anti-bacterials, anti-fungals and anti-inflammatories can further damage and kill them off.

DIETARY RATIO – 65% - 20% - 10% - 5%

Keep this tentative ratio in mind when planning meals: 65+% of high fiber foods such as steamed vegies (broccoli, celery, red radishes in moderation, asparagus, cabbage, spinach and kale) with raw garlic, onion and ginger, three natural anti-fungals; 20% of high protein foods like nuts, seeds (and some people eat eggs); 10% complex carbs like brown rice, millet, select beans (carbs actually help promote a healthy body and deter candida, but once there is overgrowth the bacteria must be weakened and so carbs are withdrawn); 5% fresh fruits like lemons, limes, avocadoes and perhaps green apples or blackberries if the person can tolerate them (some people like myself must be very strict with this category). ?? % of oils is unknown but depends on the individual – some oils are very instrumental in fighting against the candida overgrowth, and so some people require more oil than others; for those upping their oils, reduce the carbs as they compete with each other. A word of caution here, a low-carb diet long-term, say for six months or more, has been known to cause electrolyte problems.

ALLOWABLE FOODS

VEGETABLES
Vegetables starve the candida of the sugar and mold that feed it. Vegies filled with chlorophyll absorb fungal poisons and escort them out of the body. Avoid starchy vegies like carrots sweet potatoes, potatoes, yams, corn, all winter squash, beets, peas, parsnips and all beans except green beans; the starch quickly turns to sugar which feeds the candida. Vegies are typically very alkaline and should be eaten raw or slightly steamed. Cooking makes all food - vegies included - acidic, the pH which candida thrives in. Seaweeds are good, e.g. spirulina, chlorella, dulse, but many seaweeds are processed with processed salts and corn oil, which could cause reaction and/or feed the candida. Tomatoes are acidic (yellow tomatoes less so) and a nightshade, which affects inflammation and particularly those with rheumatoid problems - best to avoid.

Vegetables : amaranth leaves, asparagus, beet greens, bok choy, broccoli, cabbage, cauliflower, celery, collard greens, cucumber (peeled), dandelion greens, eggplant (controversial as it’s a nightshade), endive, garlic stems, green beans, kale, lettuce (all types), leeks, mustard greens, okra, fresh olives, onions, red radish (in moderation), seaweed, spaghetti squash, spinach, spring onions, swiss chard, tomatoes (controversial), turnip greens, zucchini

LEGUMES
Legumes can be very moldy. Some candida diets restrict all legume consumption, some allow low-carb legumes such as chickpeas/garbanzo beans, lentils, black beans, black-eyed peas and adzuki beans. Because of the possible mold factor, soak beans (except lentils) for 8 hours, drain off dirty water and rinse till rinse-water is colorless. Cook as desired. Slow-cooking in a crock pot will retain the most nutrients that higher heats will kill.

NUTS & SEEDS
Nuts are rich in nutrients, essential fats but can be very moldy. Also they are tough on the digestive system of many candida sufferers; some people react while others tolerate them well. For eliminating mold on nuts, soak and rinse nuts before eating. For the busy person, they can be soaked in bulk and dried in a dehydrator to be eaten when desired. Drying temperatures over 118F (in the oven for example) kill nutrients, essential for the healing candida sufferer’s body. Flax seeds (chia and hemp to a lesser degree) go rancid quickly so buy whole seeds and blend the seeds to a powder just before using. Heat also destroys the nutrients in these fragile seeds so eat raw.

Nuts : almonds, walnuts, Brazil nuts (no more than 6 at a time due to heavy selenium)
Seeds : sunflower seeds, pumpkin seeds, flax seeds, hemp seeds, chia seeds

GLUTEN-FREE GRAINS
Grains contain a high amount of fiber, so figuratively they are the pipe-cleaners of the intestines grabbing pollutants, chemicals, pesticides and heavy metals and sweeping some of them out. Grains are complex carbs but they do break down into sugars and so must be eaten in small proportion when “starving” the candida so anti-fungals work more effectively.

Gluten-free grains: adlay/Job’s tears, amaranth, buckwheat, millet, quinoa, sorghum (possibly), wild and brown rice

BEVERAGES
The GI track needs to be continually washed throughout the day to remove toxins, so drink lots of water. The herbal teas listed have anti-fungal properties. Chickory root is also a great prebiotic (it contains 20% inulin) so can help repopulate the gut with healthy bacteria.

Beverages: almond milk, chamomile tea, chickory root, cinnamon tea, clove tea, fennel tea, ginger tea, lemongrass tea, licorice tea, peppermint tea, taheebo/pau d’arco tea, lots of water

SWEETENERS
Candida loves sweeteners. Supposedly stevia (controversial) can be eaten in tiny amounts every day. Coconut oil is naturally sweet, as are green apples, cinnamon, almonds and almond flour. Blend ingredients considering natural flavors and skip on all sugars and chemical-compound substitute sugars, including xylitol (known to mess up pets’ pancreases) and agave (90+% fructose while corn syrup is only about 50%; also processed at temps around 400F! thus a trans fat?).

FRUITS
Fruits range from very high fructose to fruits with much less fructose. Fruits tend to be slightly acidic, which makes them even more appealing to candida. So, choosing low fructose, low-acidic fruit is important. Limes and lemons are both low acidic, as are avocadoes. Cranberries are very low fructose but high acidic; tomatoes are acidic. The following fruits are “good” fruits for the strict candida diet but must be eaten only upon occasion and as each body allows. Limes, lemons and avocadoes are the first fruits to add to the diet.

Fruits: avocadoes, blackberries, cranberries, green apples, green papaya, lemons, limes, red or black currants

CONDIMENTS, VINEGARS & SEASONINGS
Condiments are typically fermented but people with candida have huge intolerances to yeast and/or fermentation, so they must think simple, eat simple … but feel well. Coconut aminos is a great alternative for soy sauce. Salt, by the way, is processed and often has dextrose and chemical ingredients in it; eat unprocessed sea salt which is loaded with accessible nutrients and minerals. Dried herbs are known to be moldy, not to mention irradiated. Dehydrated garlic and onion powders might have sugar additives.

Condiments: fresh garlic, fresh ginger, fresh onion, fresh lemon juice, olive oil, coconut oil, flax oil, hemp oil; mustard powder (rarely; very arguable); apple cider vinegar (very very arguable!)
Seasonings: (unprocessed) sea salt, black pepper (very arguable)

HERBS & SPICES
Certain herbs and spices contain antioxidants and anti-fungals. Some increase circulation and reduce inflammation. Some improve digestion and alleviate constipation. Most herbs and spices are beneficial in the fight against candida. Avoid the nightshades, that is, any in the red pepper family.

Herbs and spices: basil, black pepper (very arguable), cardamom, cayenne (very arguable), cilantro, cinnamon, cloves, coriander (good cinnamon substitute), cumin, dill, fennel, garlic, ginger, marjoram, oregano, parsley, rosemary, thyme, tarragon, turmeric

OILS & FATS
Eat carefully selected oils only, and always choose cold-pressed and extra virgin if given the option. Heating or boiling destroys oils, especially fragile oils like hemp and flax oils.

Oils: coconut oil, olive oil, flax oil, hemp oil
Fats: avocado, cleaned nuts (almonds, walnuts and Brazil nuts)

FOODS TO AVOID

SUGARS
Sugars exacerbate candida. Soft drinks are loaded, and even if “sugar-free” there are chemicals and the drinks are very acidic. Artificial sweeteners can impair the immune system.

Avoid: honey, syrup includes brown rice syrup, lactose, malt, sucrose, fructose, chocolate, molasses, artificial sweeteners (e.g. asulfame, nutra-sweet, saccharine, maltodextrine), agave nectar, coconut sugar, yacon syrup

ALCOHOL
Alcohol is high in sugar, plus it is fermented, both of which cause candida to thrive. Alcohol puts stress on the organs and immune system. Mixing alcohol and candida is like opening all the windows in a house fire!

Avoid: beer, cider, liquors, spirits, wine

GRAINS & GLUTINOUS FOODS
Most candida sufferers have high sensitivities to glutens, so avoiding them allows the immune system to repair itself and spend more energy attacking the bacteria rather than the introduced toxin. Corn products like popcorn are highly contaminated with toxic fungi. White rice causes rapid spikes in blood sugar levels.

Avoid: glutens (wheat, rye, barley, oats and wheat variations like spelt, couscous, cream of wheat, durum, semolina, farina, triticale, etc); corn (popcorn, blue corn, hominy, grits)

LEGUMES
Most legumes are high in carbs, moldy, as well as hard to digest and so should be avoided. Lentils, garbanzos and black beans are probably the easiest to digest and have the lowest glycemic count. Soy products are toxic to people with candida, probably because the majority of soy is GMO, which has been linked to immune system damage and other health problems. Soy is also disruptive to the thyroid, a common problem with candida sufferers. Cocoa powder, even unsweetened, contains caffeine and weakens the adrenal glands. Bean sprouts contain high levels of bacteria and sometimes e.coli – those grown at home can be safe.

Avoid: all beans except later on the lentils, garbanzos and black beans; all soy (tofu, tofu cheese, textured vegetable protein, soy milk, tempeh, etc); carob powder; cocoa powder; bean sprouts

NUTS
Nuts contain high amounts of molds/fungal toxins, which can inflame candida. Some nuts are extremely moldy like the peanuts and pistachios while almonds and walnuts are easiest for the candida sufferer to clean and eat. Coconut meat is inflammatory while coconut oil fights against the candida bacteria (the body uses these materials very differently).

Avoid: all nuts, especially peanuts and pistachios; coconut meat, milk and cream; pecans cause inflammation; cashews can be very moldy

MUSHROOMS
Mushrooms often have mold on their exterior. Eating fungi can further the spread of candida, as they are a mold; however, some molds have been used to fight the candida mold-bacteria, ex. reishi and maitake.

FRUITS
Fruits have high sugar content, which candida thrives on. Melons and especially cantaloupe tend to be very moldy. Oranges and grapefruits cause inflammation and are acidic (even orange peel as a flavoring must be avoided) while lemons and limes are alkaline and low-inflammatory. Dried fruits and fruit juices are sugar intensified and must be avoided as they heavily tax the adrenals; processed canned fruit with natural fruit sugars and the added sugars does too!

ROOT/STARCHY & OTHER VEGETABLES
Root vegies are dense in nutrients but have high starch that easily convert to sugar. Winter squash are incredily starch and thus speedily convert to sugar. Hot peppers (capsicum family) and other peppers, including sweet peppers, are in the nightshade family (along with potatoes, eggplants and tomatoes) and therefore cause inflammation in many people with autoimmune diseases, particularly those with rhuematoid problems.

Avoid: beets, brussel sprouts (many people react), carrots, daikon radishes, eggplant, parsnips, all peppers (hot and not), peas, potatoes, all squash (except zucchini and spaghetti squash), sweet potatoes, tomatoes, yams and yucca

MEATS & FISH & SEAFOOD & EGGS

Avoid all meats: Meats like beef and pork are grain-fed, which increases the acidy of the meat, filled with hormones and antibiotics, and bacterial carriers. Pork cells contain retroviruses that survive cooking and may further harm a weakened digestive system. Processed meats like lunch meat and spam are loaded with dextrose, nitrates, nitrites, sulphates and sugars.

Avoid all fish and seafood: Most fish, excepting perhaps sockeye salmon and sardines, contain alarming levels of heavy metals and toxins, which suppress the immune system. Farm-raised salmon is grey in color before factory coloring making it more appealing to consumers, not to mention farm-raised salmon is extremely inflammatory while wild salmon is considered extremely anti-inflammatory, excepting for the fact that it’s loaded with PCBs, mercury and carcinogenic agents, as is farm-raised salmon according to studies. Seafoods are the oceans floor sweepers and are toxic by nature.

Avoid eggs: eggs are inflammatory (one naturopath found that 90% of all people with food sensitivities had an egg sensitivity too)

DAIRY PRODUCTS
Dairy is inflammatory, loaded with bacteria, hormones and antibiotics as well as pus. Dairy also contains lactose, a sugar compounded with milk agents, which feed bacteria and create phlegm (bacteria crap). Cheese is created by bacteria by-products aka crap.

Avoid: dairy (all cheese, milk, cream, buttermilk, even kefir and yogurt although many argue that these two are beneficial as probiotics, but these are fermented)

ADDITIVES & PRESERVATIVES
Chemicals disrupt friendly bacteria and allow candida yeast to flourish. MSG and citric acid are in most processed foods and are derived from yeasts as they underwent a fermentation process. The natural citric acid in lemons and limes is not a chemical compound and is beneficial.

Avoid: MSG, citric acid, maltodextrin, chemicals and anything on the list that can’t be pronounced.

BEVERAGES
Caffeine causes blood sugar spikes feeding candida and stressing the adrenals and weakening the immune system, both already weaknesses in the candida sufferer. Coffee contains mold, one of the most important food categories to avoid; it also contains taurine, another evil. Decaf coffees and teas contain residual caffeine. Coconut water/milk contains a high amount of sugar and so is inflammatory.

Avoid: coffee, black and green tea, diet and regular sodas, energy drinks, sport drinks, malted drinks (e.g. Ovaltine, Horlicks, Caro), coconut water, fruit juices (fresh or packaged), rice milk, coconut water/milk

CONDIMENTS & VINEGARS
Condiments are usually fermented (vinegars, olives, pickles) or have sugar and/or citric acid (ketchup, tomato paste). They may even contain soy (soy sauce, fermented Asian bean sauces, Bragg’s, balsamic vinegar). Vinegars are made in a yeast culture, which depletes the stomach of acids and can cause inflammation in the gut

Avoid: Bragg’s, horseradish, ketchup, mayonnaise, mustard, relish, salad dressings, soy sauce; brewer’s yeast; nutritional yeast (some can tolerate nutritional yeast flakes though)

FATS & OILS

Avoid: Peanut, cottonseed, cotton and canola oils are mold contaminated. Sunflower and safflower oils are highly processed. Most beans in soy oil are GMO. Margarine is dairy plus saturated fat. Shortening is highly processed and has trans fat. Sesame seed oil is inflammatory for people with candida (some can tolerate it though).

SUMMARY

Candida flourishes in an acidic environment, and this acidity inhibits the bodies’ ability to absorb vitamins and minerals as well as limits enzyme production of digestive proteins, thus causing gas and a sense of being bloated and an increase in food sensitivities. Therefore, selecting foods from the ALLOWABLE FOODS list is important. A rule of thumb when “starving” the candida is to diet for one month for every year the person has had candida. That is, if someone’s had it for 18 years, then he/she must be on a strict candida diet for 18 months. Candida results in deficiencies; the strictness of the diet does not aim to clean up those deficiencies and may create more; however, once candida has been eliminated the body can be restored. There will never be any kind of restoration as long as candida survives and thrives.

ADDITIONAL COMMENTS

Reverse osmosis water and distilled water are acidic waters and contain no minerals and actually leach minerals from the body. Adding minerals to water does not help as processed minerals cannot possibly duplicate what Mother Nature provides.

Canned foods are high in molds and lack nutrients; frozen is better; fresh is best.

Avoid all yeast: brewer’s yeast, baker’s yeast, vitamins & minerals (unless labeled “yeast free” and “sugar free”), B-complex (usually vitamin B1 undergoes a major fermentation process … this might affect the vitamin B1 additive in breads too)
Avoid malt products: malted drinks, cereals, candy (fermented)

Avoid sprouts unless home-grown. Sprouts often contain high amounts of bacteria and even e.coli.

Leftovers grow mold. Two hours after putting leftovers in the fridge, mold starts growing. It’s best to freeze leftovers.

Drink at least 2 liters of water a day. Consider lymphatic drainage techniques also (dry skin brushing) to keep the lymph system moving, which by the way, has more fluid in it than there is blood in the body. Exercise regularly (cardiovascular) to promote good circulation and oxygen-rich blood, which candida dislikes.

SOURCES

http://www.guruwellness.com/wellness_candida-2.htm

http://www.yeastinfectionadvisor.com/candidadiet.html

http://www.healingnaturallybybee.com/articles/foods50.php

http://www.thecandidadiet.com/foodstoeat.htm
http://www.thecandidadiet.com/foodstoavoid.htm

http://www.becomehealthynow.com/ebookprint.php?id=416

http://www.detoxwithcolonics.com/the_candida_diet

http://www.holistichelp.net/candida-diet.html

http://lightworkers.org/node/45200

http://www.yeastinfectioncure101.com/a-detailed-candida-diet-stage-1a-candida-detox.html

http://www.wellnesswatchersmd.com/feature_articles/cure_candidiasis.php

http://www.vrp.com/womens-health/candida-yeast-protection-program-part-ii-freeing-the-body-from-candida-and-preventing-recurrence

Vitamins A & D testing ... March 2010

Vitamins A and D are fat soluable vitamins, and because of this, they are easily stored in body fat and so taking supplementation can be a risk. I decided to get vitamins A and D tested before I started taking any supplements for them, and since my symptoms involved the nerves, getting some other key vitamins checked seemed like a good idea:

Vitamin B1 (thiamine) - water soluable and can in fact change hourly based on food and water intake, hormones and other factors. An under-the-tongue saliva test would have revealed this more quickly and probably more economically, but I wasn't aware of such a test at the time. B1 plays an important role in nerve responses and needs to be assessed in all people with hyperthyroidism, an autoimmune condition for which I was still in my critical two-year off-medication remission.

Vitamin B6 (pyridoxine) - also water soluable and also aids in maintaining the nerves; necessary for the absorption of vitamin B12, and necessary for the production of hydrochloric acid and magnesium. Although this vitamin can pass through the body in as little as 8 hours, I wanted to know if I was assimilating it, especially since the vertical lines on my nails reveal that I'm not assimilating my vitamins ... but, which ones? B6 is vital for the nervous system!

Vitamin B12 (cobalamin) - water soluable but the only B vitamin that can be stored for periods of time. Supposedly it would take 6 months to deplete a normal B12 amount, but an imbalance wouldn't show up for about 5 years when the body was beaten with trying to make up for the chemical imbalance. B12 maintains a healthy nervous system as well as providing energy. A properly functioning thyroid helps B12 absorption. For the vegetarian (which I have been borderline for years), getting B12 tested regularly is a good idea.

Vitamin A - a fat soluable, easily stored vitamin in the body. Known as the "eye" vitamin, it should also be known as a vitamin making a strong immune system, helping to maintain the bones and the enamel on the teeth, as well as responsible for maintaining the mucosa. I found this out only 2 weeks ago; if I would have known this, the ulceration in my cheek mucosa could have been helped months ago!

Vitamin D - fat soluable. Because of my rib and cartilage symptoms, this was the vitamin I was most eager to get tested! Also important because I am lactose intolerant and loathe milk; however, I could eat a tiny amount of cheese or an occasional yogurt didn't bother me much, at least until the asthma started, and then I became very sensitive to all milk products. There are a variety of vitamin D blood tests - vitamin D3 (basically a measurement of how sunshine is being assimilated and stored within the body); D2 (a measurement of how vitamin D from food like milk and dairy products is being stored; and vitamin D 1,25 hydroxy (a comprehensive measurement of both vitamins D3 and D2) and this should be the test administered for checking for a deficiency. But little did I know I was given the wrong test .... (more on this later!)

Vitamin E - fat soluable but not stored in the body for an extended period of time, unlike popular belief. E maintains healthy skin and hair, aids in supplying oxygen and works as a natural healer. Since vitamins A, C and E work synergistically, I thought it important to get the Vitamin E test along with the A.

Bloodwork outcomes [vitamin ... my bloodwork ... the accepted range]:
B1 .... 108.1 .... 59-213
B6 .... 54.6 ..... 20-202 *
B12 ... 511.49 ... 200-950
A ..... .42 ...... .36-1.2 ***
D3 .... 57.58 .... 19.90-67 ***!
E ..... 33.8 ..... 11.6-46.4

My analysis of Vitamins B6, B12, A and D:

Vitamin B6 : I think the B6 should have been higher, especially because I was eating an 80% vegetable diet at the time. I realize I had to fast for 12 hours before taking the test but it does seem to be a bit low considering I was REALLY packing the vegies in.

Vitamin B12 : I was actually pleased with the outcome of the B12 test as back in September 2008 I had requested a B12 analysis because of early neural symptoms. Outcome was 386 or 368, and deemed normal by the extremely wide American standards of 200-950. A month later (October) when I was at the Wildwood Lifestyle Center that focuses on nutritional healing, my physician told me that there are actually symptoms appearing when the numbers drop under 400, but this is not mainstream knowledge. Later I was to discover that Europe and Japan do not have the lax standards of America but hold that 500-950 and 550-950 respectively, are within the normal range! At the lifestyle center I was encouraged to take sublingual vitamin B12 drops to boost my numbers, and just over 6 months later, the numbers had climbed to 511!

Vitamin A : Vitamin A was borderline low, but the testing physician told me not to worry about numbers in the normal range. Hmmmmmm, especially when I've noticed the "normal range" varies a bit between testing clinics even within Korea. [Ergh, but I say this months and months in hindsight: Vitamins A and D are crucial for people with candida to test because the candida shape-shifting bacteria-fungus detroys both of them.] About two weeks ago I got re-tested. I figured numbers had fallen because on my four-month very strict candida diet I have been unable to eat foods that are rich in vitamin A like high glycemic carrots and sweet potatoes, starchy winter squash ... The test of two weeks ago came out at .26 showing a huge deficiency. Since, I've been taking vitamin A supplements along with vitamins C and E because my mucosa is horrible looking and easily swells when I eat foods. I've got to get the numbers up as I have become sensitive to foods like, surprisingly ginger, coconut oil (changed brands and then I was fine) and most oils, and then of course the more mainstream allergenic foods.

Vitamin D : I was completely surprised that vitamin D tested normal!!! From all that I had been reading online, a deficiency in vitamin D plays a BIG role in rib and even cartilage normalcy. I was stumped, and figured that since the vitamins were normal, maybe there was a huge underlying medical problem ... like an autoimmune disease ... It would be 4 months before I found out that I had been given the wrong vitamin D test for analyzing deficiency! In those 4 months I could have started healing much sooner, not run like a injured rabbit to several bone specialists - none of whom even mentioned vitamins - and saved a lot of money while enjoying much, MUCH less stress.

Candida's Illustrous Beginnings

July 2009 was the beginning of my long nightmare. It began with a vile panic attack in the middle of the night - intensively scary - and never before experienced. Family members had talked of their panic attacks but me having panic attacks didn't make sense. I had no reason to be upset, stressed or down. I was finishing my dissertation and figured it would be completely written in just three more days, and then I had a great vacation scheduled. Nothing to worry about ... but after a second equally strange and very different kind of panic attack I suddenly was stressed and couldn't concentrate; the dissertation took another 2 weeks. I became agitated, unfocused, lost sleep, and oddly I had developed asthma and intense pains in the side of my left calf and sometimes along the shinbones triggered by heat and direct sunshine. [Candida can affect all parts of the body and it may attack one area one day and then move to another and another; it is only predictable in that it will continue to ravage the body slowly, or in my case, quite rapidly. Systemic candida is very unpredictable ... but I was not to self-diagnosis myself (more on that in future postings) until 1 1/2 years later.]

Doctors, times several, told me I was stressed; a few told me I should see a psychiatrist; one (and because of the Korean medical system at that hospital, I was forced to see him again and again) told me I had anxiety disorder and whipped out his RX pad. I told him I had no reason to be stressed and if I were, I probably had low vitamin B since the Bs play a big part in the nerves. He looked at me like I was on something. Since he was the consulting physician, I was forced to meet him again ... and again. Later, when I developed throat inflammation, he slipped an anti-depressant prescription (Xanax) in among four other drugs to help my reflux, which he said I had (I didn't), among the stomach coaters and other drug cocktails commonly prescribed for reflux problems here in S. Korea. By this time I was accepting his prescriptions to keep him from getting angry so that we could at least talk about the problem, and then I would go home and do research based on what terms and things he mentioned. On the way home I would either fill the one drug that I thought was necessary or just toss the whole prescription. I've rarely taken medicine in my life and have never much believed in their necessity, and especially since living in S. Korea I've become very cynical about the drug world as Korea is known for its over-consumption, dependence and yet high-immunity to drugs ... so most frequently the prescriptions just simply went into the trash.

By September my asthma was flairing more and more and I had developed tremors and strange neural sensations mostly limited to the left side of my body, as well as a whole host of other crazy symptoms. After 3 emergency room visits - one for probable food/environment reaction with throat swelling and two related to vitamin B allergic reactions affecting the heart. [Outcome: no heart attack so I could go home; a later doctor pointed out that my EKG line wasn't steady but not considered "bad". Still later I found the answer: Vitamin B is usually produced in a fermentation process but people with candida become intolerant to fermented foods, and I had soon afterwards figured out that 40 minutes after taking a multi-vitamin B, the heart pain and extreme chest tightness started. I tried several different brands of multiple B vitamins but also had the same reaction. Then in the book "Supplements Exposed" I read that synthetic B1 is usually the trigger to people having multiple vitamin B supplement reactions. Ah hah! So now, to daily maintain healthy nerves and keep my stress low, I MUST eat my B vitamins only through foods!]

Anyway, I finally I got past that doctor and met other doctors: neurologists and a MS specialists, ENT specialists, endocrinologists ... and then the bone pain started. So then I met a succession of bone doctors and ended up in a pain rehab clinic where a compassionate doctor [functioning on the belief that the doctor knows best for his patient who doesn't know what he/she needs] gave me a very powerful steroid injection in my left cheek and two spots in the left side of my neck, after of course my telling him emphatically three times that I didn't want steroids [Oct or Nov 2009]!

So three days later another kind of hell began - lingual tears (in the groin area) followed by the beginning of arteriosclerosis in the groin area, and my lymph system went crazy! I was sent to a cardiologist because of the lingual tears and it was in his office I learned that I had been given a very powerful steriod .... There was nothing I could do except detox myself for months on an even more intense all-vegetable diet. For over four months, everytime I had a fish or a little chicken, the lymphs in my groin, armpits and neck would swell painfully. [Later I learned the nodes in my neck were mostly my salivary glands, which means my adrenal glands were involved. Adrenal stress and liver toxicity, evil results of candida ... as well as other diseases!] My whole system was loaded with toxins - not only from the candida but now also with steroids.

At some point, one of the many doctors gave me a battery of tests, liver and pancreas among them, but all came back within the margins of normalcy ...

ERGH! I was desperate! Those kinds of tests reveal a problem that shows a disease outcome. I was pursuing the source of the problem so that I could hopefully prevent full-blown disease. I already knew that if the liver test came back abnormal, then there would be only about 30% productivity of it left, but wasn't there a test that could show smaller amounts of impairment? And just why was the area under the cartilage of my right side hurting like crazy, particularly the spot under rib #10? He asked incredulously, "Do you think it's your liver?" and strongly recommended I go to the psychiatrist.