A properly explained anti-Candida or anti-Candidiasis diet

I am by no means a health professional but advice on the net is lacking agreement, therefore I post this research with explanations.

Symptoms, but not limited to (see sources)

  • Oral thrush. All white, whitish tongue “and the chronic candida kind”.
  • Constant or intermittent feeling of ill-health (irritable?)

Mental

  • Lack of excitement in life
  • Fatigue
  • Depression
  • Headaches
  • Anxiety
  • Mood swings

Digestion

  • Lack of appetite
  • Digestive/ bowel trouble
  • IBS
  • Bloating
  • Constipation
  • Diarrhoea

Other

  • Eye floaters/blurred vision
  • Back/neck muscle pain/tight
  • Menstrual, irregular
  • Itchy nose
  • Shaky feeling
  • Dizziness/loss of balance (Sometimes I think its related to drunkenness – it does produce alcohol…)
  • Ear ringing? Fluid?
  • Saliva in glass test A: Stringy saliva B: dispersive saliva C: heavy saliva

Chronic:

  • Heartburn
  • Acid reflux

Some of these “candida diets” are diverse and offer no explanation for some of the demands (part of the reason for their diversity). So I have researched and I will elaborate on what I didn’t understand and give a list of goods and bads (goods need to be listed because otherwise you need to do a lot of thinking on what is good or not – don’t be cruel to your readers, they’re going to starve in the meantime).

You may have been convinced from reading “candida diets” that starch is one type of complex carbohydrate and the rest is good but no, There are three types of carbohydrates: sugars (simple), starches (complex) and fibre (hardly digestible). Sugars are quick. Starches are sugars connected together, they all release energy slowly at different speeds (we convert them into glucose). And fibre is super slow. The reason why potatoes and friends are bad is if you eat a heavily starched meal, your germs are set for life – a lot of sugar is released over a period of time. If your body has more than it needs, it can convert the glucose into glycogen and stores it in the muscles and liver.

Some candida diets allow wholegrain bread – which is probably from the good-bad carbo teaching (not related), otherwise it is because of the beriberi cure – using thiamine (B1) or rice bran. Grains contain maltose and plenty of starch (enzymes convert the starch to maltose in bread production), in fact the reason why dough is sticky is because of the starch. So now one would assume refined bread may be better, but I’m not sure what is left – fibre? 0.33% of white bread is maltose, higher than 47% of foods, and plenty of starch. “Whole wheat and white bread have essentially the same impact on blood sugar.”

Ultimately, avoid the sugars, mega-starchers, and you can have as much fibre as you like. The vegetables you choose will have some starch in them, and I wouldn’t concern myself with that.

You are probably going to get enough carbos from regular root and probably leafy vegetables, but you can never stop eating carbohydrates unless you like burial or cremation. If you are feeling low on energy during a day’s work and you cant eat any more root and leafy, you might try a little potato, rice or bread – only on days you will use it, before you use it. I am not sure how long until you begin to get an effect from eating the bread, but I don’t think you should have it too early.

  • Avoid

1.       All Sugars (fast)- frucose (fruit, saps), sucrose (sugarcane, beet, fruits), glucose (dextrose, grape sugar), maltose (malt, grains), lactose (milk, yogurt). Sugars are simple carbohydrates / simple sugars / monosaccharides or disaccharides. Eg: Molasses, milk, honey, sugar cane juice, syrup, candy, cake, flour, baked goods, pastas, soda, cereals, sweetened yogurt, watermelon. *glucose is found in all plants, probably not wise to avoid it entirely! So when it is in quantities like in grapes. *yogurt: it may be wise to have special yogurt to get good digestive bacteria (which you can lose using antibiotics) – these can provide a source of vitamins among other functions .

2.       Starches (concentrated) : Grains (bread pasta noodles. Wheat, rye, rice, barley, oats, corn, rice… starch gets sticky). Potatoes?  These have a lot of starches; they are also toxic not cooked (Wikipedia says there is a reduction when cooked at 170*C, 340*F ). I can only say: eat these mega-starchers in extreme moderation. (does not include resistant starch like beans).

3.       Fungi (mushroom), fungus, fermented drinks and products (alcohol, vinegar, soy sauce, pickled and preserved foods)

4.       Antibiotics (this kills the competition of the candida)

  • Eat

1.       Thoroughly! Chew. Starches allowed to digest in your lower system can be a source of food for anything in your lower digestive tract.

2.       Probiotics – pills, [some] yogurt (unflavoured, unfruited and unsugared), sauer-kraut.  BUT not in excess due to lactose (?).

3.       Meat: chicken, fish – especially: organs – liver and kidneys* (sardine and other whole small fish may have these without much discomfort).

4.       Eggs

5.       Vegetables, especially: root vegetables, not potatoes or sweet ones, preferably raw else no vitamin C for you!

6.       Nuts, not peanuts. Probably shouldn’t be in “excess” as I hear there’s plenty of energy in nuts, but I read there’s also cellulose (fibre), maybe that’s it. Bleached nuts are acceptable (lowering starch content), but not roasted (which breaks down the starches). Not the skin.

7.       Garlic and onions. Warning: the die-off may be excessive and aggravate the liver – stop if you get acid reflux [often]. Look at your tongue before and after garlic, it may stop being white. Eating the bits with tomato really hide the taste. If you stop eating it you may get your sugar cravings back (personal experience), I stopped because I thought the Brussels sprouts were hot enough.

8.       Stevia – a glycoside (a sugar which is bound to a non-carbohydrate). Not critical, may assist eating things.

9.      Vinegar. You will probably crave canned pickles, beetroot or chips. Vinegar is a yeast inhibitor. Drink water with lemon juice or with vinegar and honey. Doesnt have to be apple cider, i used plain vinegar sucked into Tim tams and i still got the sobering effect (I am not recommending junk food on this page!).  Many people say there is yeast in vinegar, patulin is a toxin found in mouldy apples and is more likely to be found there. Dr Javis had recommend apple cider vinegar for its potassium, Hulda Clark said in his day vinegar was made of good apples. Hulda Clark had not attempted removing it with vitamin C, and instead recommended distilled vinegar.

Lemons and limes can help the liver out and are low in sugars, you decide how/if you want/need to use it.

The coffee bean contains very low starch and 2.6% glucose. The “American standard” coffee is 5.2% coffee bean, so a cup is 0.136% glucose. Compare that to bread, 0.33%. Now consider the weight of your coffee drink vs bread. Maltose is split into two glucose – they may have the same volume… so coffee must be absorbed faster. If you have it all day, have warm water instead – if cold you burn calories to heat it. Whether hot or cold depends on your body temperature.

(I’m not recommending bread, I was misinformed as you may have been) My new bread mix contains no sugar but gluten (a protein) instead and my yeast is old (6yo). The dough did not rise (I think it did a little but fell). But if I added sugar, it did well. So there is real (what could be) candida in my yeast besides the other that’s no longer alive.

The body breaks starch down to sugars.  Starches can be digested at different rates, some (called resistant starch) are so slow they exit without digestion. Resistant starches can be classed as a fibre. Raw potatoes, unripe bananas and plantains can’t be broken down by our digestive system. Temperatures below 4*C convert the potato’s starch to sugar (these potatoes darken when cooked) this also means it may be unwise to freeze your vegetables. In the presence of water and heat, starch can be gelatinised, some at 55*C, others at 85*C. this irreversibly dissolves the starch granule. So now its not a sugar or starch but a protein (a fibre). Gelatin and glycine has been used in the past to relieve diabetes, it lowers blood sugar and compliments insulin. Some resistant starches are produced after foods like potatoes and rice are cooled after cooking – this process is called retrogradation (also stale bread).  So if you leave food cool, it will eventually happen, is it fast or as slow as bread stales? Therefore stale bread may be better on an anti-candida diet. All in all, you can eat what you want provided you don’t feed yourself too much energy or too fast.

Fruits like tomatoes and apples: I’m sure you have felt their texture has degraded sometime around y2k (here anyway, now they are a little crummy/crystalline), this is because of the vacuum sealing process. Tomatoes can be directly vacuum sealed but they emit gas, thus they prefer freezing (or precooling) before the vacuum process. When they are thawed the texture is lost. As you know, freezing converts the starch into sugars, try to find farm fresh. Please note that after being on this diet for a short period you will lose plenty of weight and you will get sick of it to the point of quitting (like me), although I did experience benefits, I couldn’t keep it up – probably if I persisted longer the cravings would have left.

Because of the parallels with alcoholism, some of the facts from there should be pullable to here, like you need 8 years to recover from short term memory loss. (A fact pulled from bob becks lecture on his brain tuner, which can treat it)

*Probably not a good idea:

  • Some say high protein is good to do but I was already eating a lot of meat. Meat is highly acidic which promotes sickness anyway. Grains are acidifying too.

Miscellaneous

  • You should research the work of Magda Havas, about her work with EMF and Stetzer filters. You should analyse whether you are living and sleeping where there are excessive radiowaves, which are detrimental to health having a few of the symptoms listed above. Check if you have a smart meter, mobile phone, wireless cameras / baby-monitors or WiFi nearby. Surprisingly, the symptoms of Electro-hypersensitivity mirrors candida in ways like with the memory, concentration and floaters – therefore such exposure can  either exacerbate or weaken your resistance to infection. One person said that sugar avoidance improved their condition, and they found going on a trip to visit family even better – and they could have sugar.
  • One site source links candida’s appetite with cancer.
  • Don’t forget, increasing body oxygen can help.
  • If you choose to juice vegetables by pressing, you might be able to make a “bread” somehow using the leftover fibre which doesn’t digest in you (as compared to bread starch and sugar which does). Find a diabetic to try it on. If this idea takes off I call it the subdued carrot bread (or subdued whatever bread, nothing is called this so there will be no confusion) – remember the pressed carrots were not cooked and you got the good stuff out while pressing. You need to have sugar, etc if you want yeast to rise it, so I am not sure if this is limited to flat bread.  Gluten is what keeps bread sticky, is there an alternative?
  • Candida also feed on mercury. If you successfully remove the candida and get mercury poisoning symptoms then you should look for mercury sources. Your teeth and the ground if you home-grow foods. It may make better sense to fix these first!
  • If you are hungry before a meal snack on your salad!
  • Apparently Colonics are good for candida, how many colonies live on your sugar-ways (river-ways)?
  • “A simple iodine test can determine if a food contains starch. Iodine turns from brown to dark blue or black when it comes into contact with starch. With nuts, it might take up to 30 minutes for the iodine to react with the starch.”
  • This diet may help chronic inflammatory disorders, and maybe arthritis.

Questions that remain

  • What about fibre at below 4*C.

Sources, but not limited to:

Advertisements
This entry was posted in Uncategorized. Bookmark the permalink.

3 Responses to A properly explained anti-Candida or anti-Candidiasis diet

  1. ced says:

    Thank you so much for the help

  2. Taylor says:

    I’m confused. You say to not eat sugar, honey, etc.. but then you have honey in your vinegar mixture?

    • Charlie b says:

      As i said it inhibits candida, it kind of made me feel better if i was tempted to eat something sweet (gave a sobering effect), however it is acidic, and candida loves acidic diets which is why it is so pervasive – so use the vinegar sparingly. I did say added to honey, but i cant remember doing that, i can only remember chasing it with water, probably because i didnt want to spoil the taste!
      I discovered candida’s dislike of it when i ate a sugurous food first up after a very short fast (didnt consider it long enough to be a “fast”) and got pressure in my abdomen. The 1/3 cup of vinegar seemed to make it go away (but maybe it went by itself).

      A food fast (not fast food) also makes you feel great (after you get past the cravings) – but dont end it with sugar, the consequences could be tragic. Research Arnold Ehret for info on benefits on fasting. You do feel the endurence he talks about.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s