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Posts Tagged ‘Candida’

Candida Albicans Dietary Guide

November 23rd, 2010 No comments

-::- Note: The below is being posted here for archival and educational purposes -::-

Candida Albicans Dietary Guide

Food Permitted Foods Foods Not Permitted
Sweets Unpasteurized honey, unsulfurated black-strap molasses, raw sugar sorghum by themselves or used as sweeteners. NOTE: Use in moderation! Refined sugar, candy, chocolate.
Fruits Fresh fruits only: apples, pears, apricots, bananas, cherries, grapes, guava, currants, nectarines, papaya, peaches,

plums, quince, tangerines, avocados, ripe pineapple. NOTE: Fruits should be limited to a maximum of two per day.

Canned fruit, oranges, melons, dried or candied fruits.
Juices Only fresh juices. May be selected from list of vegetables permitted, including the following green leaves: chicory, endive, escarole lettuce, Swiss chard, and watercress. Canned juices, and juices with artificial coloring or sweetening.
Beverages Mineral water, herb tea, mint tea, papaya tea, fresh vegetable

juices.

Alcohol, coffee, tea, soft drinks containing preservatives.
Breads Rye, whole wheat, soya, bran, whole grain stone-ground breads. NOTE: Limit to a maximum of two slices per day. White bread, bleached flour

products.

Cereals Buckwheat, corn meal, cracked wheat, millet, oatmeal,

sesame, grits.

Refined, bleached flour, and sugar

coated cereals.

Oils Cold pressed oils, preferably flaxseed, safflower, canola or

soya lecithin spread.

Shortening, margarine, saturated oils and fats.
Nuts Fresh, raw nuts such as almonds, pecans, cashews, Brazil nuts, and walnuts (peanuts very occasionally). Roasted and salted nuts. No peanuts if patient has digestive or colon related problems.
Vegetables Raw or lightly cooked: artichokes, asparagus, carrots, cauliflower, celery, chives, corn, egg plant, endives, green leeks, green peas, green pepper, leeks, lentils, lima beans, potatoes, radishes, spinach, squash, tomatoes, wax beans, yams. Any vegetables listed under salads. NOTE: Washing vegetables in a 10% Clorox solution and rinsing well will reduce microbial growth. All canned vegetables.
Potatoes Baked, boiled, or mashed. May substitute brown rice or corn. French fried, chips, white rice.
Salads The following raw vegetables shredded or finely chopped, separated or mixed: broccoli, Brussels sprouts, carrots, cauliflower, celery, chicory, green pepper, lettuce, onions, radishes, Swiss chard, tomatoes, turnips, and watercress. Any other. No white or cider

vinegar.

Seasonings Chives, garlic, onion, parsley, laurel, marjoram, sage, thyme, savory, cumin, oregano, salt substitutes such as Co-salt or other potassium salt, sea salt, kelp salt, and herbs. Spices, pepper, paprika, sodium

salt. No white or cider vinegar.

Soups Vegetable soup. Barley, brown rice, or millet can be added. Canned and creamed soup, fat stock, consomme.

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The Best Probiotic Products

September 6th, 2010 No comments


Probiotics are beneficial bacteria that occur naturally in the human intestinal tract. Foods “cultured” with beneficial strains of probiotics such as yogurt and kefir have been used throughout history to improve overall health and vitality, and today, there are many studies reinforcing probiotics’ ability to balance and promote digestive health.

Probiotics also play an important role in modulating the immune system, 70% of which is located in the gut. The word “probiotic” means “for life”, “antibiotics” means “anti life”. I cannot emphasize enough the importance of healthy gut flora. The benefits of probiotics don’t end there, in fact many have reported the disappearance of acne, better skin texture, better hair, the halting of male pattern baldness, ending Candida, even Fibromyalgia, migraines were stopped, and allergies and inflammation reduced by having good gut flora.

“Why take probiotics daily?” you may be wondering. Well, our modern/civilized life has been detrimental to healthy gut flora. Refined sugars, adulterated grains and foods, chemicals, medication, fluoride and chlorine in drinking and cooking water, pasteurization of milk, amongst many other factors can kill off good gut flora and/or allow less-beneficial and sometimes harmful bacteria to take over. Further, many of us also do not eat fermented foods such as sauerkraut, sourdough, kimchi, kefir, etc..
I will address this question in future posts more thoroughly.

Many probiotic products exist, unfortunately, not all probiotics are equal, here I will list the best probiotic products, based on my research/opinion.

A general rule, for the greatest percentage of active (live) cultures is to buy probiotics that require refrigeration. However, this is not always the case. Also, remember, more strains doesn’t mean “better”. Some of the best probiotics have 8, 9 or even 4 strains.

I’ve looked around for the best probiotic products that have the best strains, this is what I came up with:

Note: My top 4 are interchangeable. Try one for a month, if you do not see results try another from the top 4. One of these will likely work for you. If not, you can try the other good ones listed below or scroll all the way down to read about using single-strain probiotics (some people react differently to different strains).

Here are the best:

1- Dr.Ohhira’s Probiotics 12 Plus
Dr. Ohhira invested years of testing on subjects and came up with a non-refrigerated probiotic supplement line.

Renowned microbiologists, lichiroh Ohhira, Ph.D., and scientists from Okayama University combined ancient Japanese fermentation skills with modern technology to create this unique beneficial product.

This one has twelve (12) strains of lactic acid bacteria, including powerful proprietary TH10, are used in a complex 3-year fermentation process. The nutrient rich cultures medium (an optimum natural pre-biotic) composed of vegetables, fruits, mushrooms and seaweeds is encapsulated along with the live lactic acid bacteria. The probiotic system also includes organic acids naturally produced by fermentation. These important substances create the proper GI environment in which all the body’s unique blend of hundreds of strains of friendly bacteria can flourish.

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