Minutus

Hi all,

I know at least one post where Liz Lalor had posted the food regime for
candidiasis in minutus. Do anyone have the copy of the post ?

Venkat

i dont have the post you mention, but the diet that i am
familiar with removes sugars, white flour and most grains,
and fermented foods that would have/encourage yeast development.

tanya

>

I don't have a specific post no..... but there are only two relevant
principles
(though a lot of old wives tales abound!)

1. Anti-candida part:
Candida eats sugar for a living - namely the glucose in the blood.
So any diet that keeps the blood glucose low, like under 100 at all times
an d preferably below 90, will work great.
This means no sugars, starches, but plenty of protein and fat.

2. Pro-resistance part:
The diet needs to be anti-inflammatory at cell level, to strengthen call
walls throughout the body. EVERY food is either anti-inflammatory or
inflammatory. A person with candida has been eating a diet that is
overbalanced towards inflammatory as regards cell walls and their strength
and resistance - and needs to reverse that:
Good ANTI-inflammatory foods:
Protein: Any Lean red meat, fish, egg, brewers yeast/food yeast. (NO other
plant proteins)
Fats: Fish oil supplement, Vit E supplement, Extra virgin olive oil at all
meals/snacks, Rice bran. (NO flax, canola or other seed oils), cheese.
Carbs: Green leaf veg esp spinach, collards, dandlion..., asparagus,
artichoke, lettuce, green red and yellow peppers, mushrooms, summer
squashes, spices and herbs.
Also onion, broccoli and tomato in moderation as they are quite high sugar.
No fruit, bread, pasta, rice, root veg, dairy.
Add bifidus/acidophilus bacrteria and do NOT skip the rice bran mentioned.
It's needed to feed gut bacteria, to help the immune system with
beta-sitosterols and to provide B vitamins, antioxidants and omega-9
similar to those in Olive oil.

Old wives tales include avoiding some excellent items (such as but not
limited to):
Fermented foods: These are fine as long as they are low carbohydrate - eg
blue cheeses in moderation, not yogurt.
Mushrooms: These are actually nice and high in B vitamins needed to heal
cell walls, and low in carbs, so are excellent.
Yeasts: These are excellent protein and B vitamin, so food yeasts and
brewer's yeasts are excellent.
[Of course do not eat live baker's yeast - you will get an awful tummyache!]

Namaste,
Irene
--
Irene de Villiers, B.Sc AASCA MCSSA D.I.Hom/D.Vet.Hom.
P.O. Box 4703 Spokane WA 99220.
www.angelfire.com/fl/furryboots/clickhere.html (Veterinary Homeopath.)
"Man who say it cannot be done should not interrupt one doing it."

Dear Irene,
Thanks for your take on the Candida diet issue. I have saved it.
Rochelle
Registered Homeopath
EFT(Advanced) Practitioner
www.southporthomeopathy.co.uk

Thanks Irene, Rochelle, Fran and all who shared info.

I am seeing this in an Indian content. We are great buttermilk and
curd consumers. Plus our morning routine (especially in South) Idly
and dosa, is noteworthy since they are also fermented from rice and
gram pastes after fermenting for one night.

If the abobe buttermilk , curd and Idly are removed, they are left
with only chapati, and boiled rice, and maybe porridge. 50 % here are
vegetarians. and if the curb on carbohydrate is taken , they will have
only grams and vegetables.

I have one question. Will the yeast survive boiling and steaming ?

Namste
Venkat

--- In minutus@yahoogroups.com, "Irene de Villiers"
wrote:
times

Not everyone with candida has trouble with fermented foods, and in fact
some people *recommend* fermented foods for candida sufferers (because
of their general health-building properties, I think). One example:

http://askwaltstollmd.com/archives/lgs/9836.html
which says, in part:
"As you undoubtedly know, most anti-candida diets still recommend
avoiding all fermented foods and yeasts. [...] ]T]his is based on a
poor understanding of what candida-related syndrome is all about. ...

"NONE of these fermented foods are fermented by candida and none of the
yeasted foods are processed by candida. Why, then, does ANYONE
recommend avoiding them? It is because SOME of the symptoms of C-RS are
caused by a personal sensitivity ot the waste products and proteins of
the candida itself. About one in a thousand people who are sensitive to
those products will also have a "cross-sensitivity" to the same
substances coming from OTHER yeasts. For those few people, they will
get a little quicker relief of some symptoms by avoiding fermented or
yeasted foods.

"I have found that, when people are sick, they need to only do those
things that produce the greatest benefits with the least efforts (they
do not have a lot of extra energy to waste). When only one in a
thousand people are going to be benefitted by this pretty energy
consuming thing, that is not cost effective. I have found that that one
person will show up in a few weeks and can go on the more restrictive
diet if needed. That saves 999 people who can get well with a lot less
effort."

Googling e.g. "candida fermented" brings up quite a few more examples
of sites which *recommend* fermented foods--including cider vinegar,
fermented veggies, etc.--for candida sufferers.

So Venkat, I do not think it's necessary for your patients to
starve...

Best wishes,
Shannon

okay, so what i am getting from this discussion is that we have another
example of one-size-fits-all and that size is the most controlling and
attacking regardless of effectiveness or practicality.

i have not been around people dealing with candida for quite some time
but recall that it was the fashionable disease of the '70's and it seemed
everyone was being diagnosed with it. since the med people didn't know
quite what to do with it they seemed to have developed another
draconian protocol in the hopes that something would work and then
success could be claimed.

as for fermented foods, there are people who promote fermented foods
as absolutely necessary for good health. one woman's website promotes
fermenting veggies on a regular basis. and it notable that just about all
cultures
use fementation as a means to preserve foodstuffs, serving such foods in
the form of condiments and relishes.

tanya

NO.
That's why bread is raised at a very low "warm" temp. If it overheats
it will not rise as the yeast die.

However while the yeast are growing and alive (as in bread that is
rising) they are making B vitamins - and they are not destroyed by
cooking. So there is more nourishment than before the yeast were added.

Do not confuse candida with other yeasts though!

Namaste,
Irene
--
Irene de Villiers, B.Sc AASCA MCSSA D.I.Hom/D.Vet.Hom.
P.O. Box 4703 Spokane WA 99220.
www.angelfire.com/fl/furryboots/clickhere.html (Veterinary Homeopath.)
"Man who say it cannot be done should not interrupt one doing it."