Hi everyone. With all the conflicting info on good and bad foods on the candida diet, I still haven't been able to get a clear answer on a couple of items. 1.) Apple cider vinegar. I've used a little of the organic raw, unfiltered kind in a salad dressing I make (consisting only of that, olive oil and Bragg's unfermented liquid amino acids) but I'm not sure if ALL vinegar is off-limits or not. And, 2.) Organic unsweetened cocoa powder that I sweeten only with pure liquid stevia. Given that I am trying to have a real life here while still adhereing to the non-yeast producing foods, I'd like to think I could still have the occasional pleasures of chocolate. Does anyone know what affect the pure cocoa bean has on candida? Thanks for any input!
well I'm not going to be any help on the cocoa question, but with the vinegar I think I can. Vinegar, all types to my knowledge, are fermented by fungus and are acid forming and create sticky mucus in the body. They are the product of the very things you are tying to suppress. There is a really good book called "sick and tired? reclaim your inner terrain" by Dr. Robert O. Young that lays all this information out really well. I think you would find that it would help you in regaining control with your candida overgrowth. I've been with his program for two months and feeling great. I hope this helps. If you want any more info about he book or Dr. Young's program, feel free to email me ( email@example.com ). Take care, Mike
I am doing the Body Ecology Diet, and that author states that only Raw Apple Cider Vinegar is healthy and recommended on the diet. I guess it contains healthy flora. I've also heard that swigging a tablespoon or so in warm water first thing in the morning will actually alkalize your system. It's got something to do with a chemical reaction in the stomach. I'm using it and I haven't noticed it exacerbating my symptoms. It feels pretty good to me, actually.
Good to know, The book I was reading from only addressed vinegar in general. If the apple cider vinager is actually alkalizing then that is exactly what you want. It wouldn't be the first item that is acidic out of the body, yet has an alkalizing effect. Thanx for the info. Later, Mike
Just to add to the good news on apple cider vinegar, here is what I have learned about it from a guy I consider a fungal expert. Doug Kauffman has a show that can be seen on Family Net called Your Health with Doug Kauffman, there is also a live feed of his show on his website, (http://www.iknowthecause.com) he has written several books on fungus and it's link to many diseases. The Fungus Link, The Germ that Causes Cancer and Infectious Diabetes (you can find his books at Amazon). What he says about apple cider vinegar is that it creates malic acid in our bodies as it digests and that this malic acid kills yeast or does not allow it to reproduce (can't remember which). I have heard many people say that they feel die off pretty quickly upon taking 1 tsp. of raw apple cider vinegar in a glass of water. I know when I take it I get a lot of sinus drainage.
Hey...thanks for all the feedback. Fortunately, the one vinegar of choice I have been using is organic raw unfiltered apple cider vinegar, so it's good to know that it's not only ok to use, but actually good for me, as well! Fancy that!
So now...what about unsweetened cocoa? Anyone hear anything about that?
I've heard the same conflicting info. "Yes and no." The only thing I can figure (yet perhaps rationalize in a wishful thinking kind of way) is that the "no" comes from the yeast producing crap usually added to most forms of chocolate...as in: sugar, most emulisiferss and various non-natural additives. AH...but the pure organic cocoa bean with stevia as the only sweetner?...that is the question! Other than the small amount of caffeine naturally found in chocolate, I can only hope that this one tiny pleasure on this miserably limiting diet path of ours will pass the test of acceptable foods in Candida-land, and grant us the occasional indulgance we so deserve.
I have a wonderful muffin recipe that has evolved into various forms. Recently I added cocoa and carob chips, it was wonderful. Didn't seem to bother me, but I know others would question the wheat. I have it on a limited basis. I'll send you the recipe if you want.
Also, yesterday I had soy silk with cocoa and stevia, quite yummy. Probably not supposed to be doing this, but you're right. I've been on this diet two years and have to have a small diversion occasionally. I've been extremely disciplined about it, but recently have found I can try a few things on a small scale and it seems to be ok.I'm thinking about melting unsweetened chocolate, adding stevia and letting it set back up in small tin cups to have on rare occasions. We'll see if that's going to far.
Hey, great chocolate-lovers think alike! I too have considered melting down bakers chocolate, adding stevia and then pouring it back into little squares. Unfortunately, I haven't been able to find any ORGANIC solid form of pure choclate yet. So far the only pure organic form I've found is, AhAlaska's cocoa powder. In the meantime, I am taking a small liberty with a small amount of organic creme (0 sugars) and mixing that together with the cocoa and stevia which I then pour into ice cube trays and freeze like little fudge pops.(They actually taste a little bit like truffles.)Perhaps because pure unrefined coconut oil is supposed to be so good for its candida fighting properties, that, and maybe some lecithin might be a possible emulsifier for the cocoa powder if I am not able to find the organic solid form. So, what is your chocolate brand of choice?
And about that muffin recipe: Have you ever tried kamut, spelt, or a soy flour instead of wheat? I use an unsweetened soy milk and unsweetened soy protein powder in my daily diet and I think I am tolerating soy fairly well so far...at least no allergies that I'm aware of, anyway. Yeah...I would like your recipe. I've been pretty strict for only about 4 months now so obviously your 2 years of trial and error has probably given you a treasure trove of creative tricks and treats for the palette. And as I said before...eating really clean and healthy has to be a do-able lifestyle...over the longhaul...and not just a temporary diet while counting the days until wellness. And, it must be a joy, or it will never last.
So, it's encouraging to hear your "realistic" perspective. Thanks for the input!
I need to write up my recipe correctly as I play with it a little each time, and I vary it, sometimes use lemon flavoring, or banana flavoring, or like I said, last time used 4 TB of cocoa and malt sweetened carob chips. The cocoa was bitter and I didn't add more stevia so they weren't as sweet as they should be. I like bitter chocolate anyway, so I didn't mind it but I need to do it once more before I send you the recipe. It's good that you're tolerating soy because I use tofu blended with water in place of the milk the original recipe called for since I'm allergic to dairy.
I just started using Saco cocoa, but prior had used Hershey's. I'll try the Saco in the next muffins and see what I think.
A few treats that have saved me...raw pumpkin seeds roasted in the oven, just put some in a glass pie pan, add a little olive oil, stir til all are covered, bake at 350 for about 12 minutes, stirring occasionally (length of time depends on how many you put in pan) or until a golden brown and are crisp to eat. Spread out on a papertowel and lightly season, can use salt, salt and a little garlic or onion powder, even a light sprinkle of stevia and cinnamon. (They're a great high protein/low carb snack, especially good for internal cleansing and good for men's prostate.)...A spoonful of almond butter sprinkled with a few malt sweetened carob chips (just started this one and tolerating the almond ok)mmmmmmmm...One cup of organic puffed wheat cereal with a half cup soy silk, sprinkled with a little stevia...here's a simple one, peppermint tea with stevia, it's so refreshing as sun tea and helps the sweet craving. Also have a recipe for pumpkin custard, but I'll have to write that one up properly, too.
I'll post the recipe on the new forum as soon as I have it officially written.
I was wondering the same thing about chocolate today. If almonds are alkalizing, then it should be okay to do what I did today! I mixed 1 tsp of cocoa powder with about a tablespoon of raw almond butter and a pinch of stevia (could have put more) and spread this on my homemade sesame buckwheat bread. It was much like having a brownie and really hit the spot although it could have been sweeter. I figure if I'm having something acidic which is very rare then I should be able to balance it with a food that is alkaline. What's with the cravings for sweets? I've been on a mostly raw diet for about 2 months and have fasted for a week. Still...my cravings have gotten worse! Look up any raw food blog or website and what's the first recipe you see? Dessert!!!
I had to go to a Natural Doctor a few years ago,with a severe kindney infection. Most of my kidney was covered with the candida yeast. I was so sick. He told me that I could have lemons, Braggs Apple Cider Vinegar, and limes. Even though they are highly acidic, they turn alkaline once in your body. I am on the candida diet now and I squeeze lemon in my water and take the apple cider vinegar. It does need to be organic with the mother in it though.
Have you ever heard of carob powder? It looks like cocoa, taste similar, but sweeter. It is actually good for you. I made a chocolate shake with organic unsweetened soy milk sweetened with stevia and it was yummy. You can research it online. I keep it on hand at all times. You use it just like you would cocoa. I have even made chocolate oatmeal cookie before.