The Nutritional Approach to Beating Candidiasis

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The Nutritional Approach to Beating Candidiasis

 

What are the symptoms of Candidiasis?

Developing new allergies (e.g.. to foods) as you grow older; always tired,

poor digestion, gas, heartburn; sugar cravings, irritable, frequent

headaches; poor memory, " fogged in " feeling, dizziness, recurring

depression, vaginal infections, menstrual difficulties, prostatitis, urinary

tract infections, infertility, hay fever, postnasal drip, habitual coughing,

catch colds easily, sore throat, athlete's foot, skin rash, psoriasis, cold

extremities, arthritis-like symptoms, feel miserable in general.

 

If you have some combination of these symptoms then you've got candidiasis.

 

 

What is the main cause of Candidiasis?

 

Eating a diet high in highly refined carbohydrates, drinking soda pop,

eating a diet high in sugars of all kinds, and the intake of Aspartame,

combined with STRESS, cause a thick coat of mucus and impacted food residue

in the intestines, which combines to form on the walls of the large

intestine.

Not only does this encrusted matter contribute to further dysfunction of the

colon, but, according to Bernard Jansen, D.C., in his boldly illustrated

book, Tissue Cleansing through Bowel Management, disease actually begins

here because toxins are absorbed to cause malnutrition of our body cells

while absorption of nutrients is prevented.

 

Candida albicans, a normal inhabitant of a healthy colon, prefers to live in

this toxic filth where it is warm, putrid, and lacking in oxygen.

Consequently, this family of yeast does well in most colons.

In many cases, as noted by Trowbridge and Walker in The Yeast Syndrome, they

become so prolific that they escape the confines of the intestinal tract and

cause havoc throughout the rest of the body.

 

According to a research pioneer, C. Orian Truss, MD, in a paper published

in a 1978 issue of The Journal of Orthomolecular Psychiatry, Candida

albicans proliferates in the intestines because of several factors,

including stress, lowered immune system, antibiotic overuse, oral

contraceptives, and use of cortisone or prednisone.

It can change from the harmless non-invasive, sugar fermenting yeast like

organism to the mycelial, or fungal, form with long, root like structures

that can penetrate the membrane lining of the digestive tract.

 

If an individual can restore proper colon hygiene, the Candida will,

instead, retreat to their former subdued state.

Dr. David Soil, a University of Iowa biologist reported in a 1985 Science

magazine article that Candida albicans is capable of changing from benign to

virulent and change back to benign.

In many cases, when the Candida returns to the benign form, the immune

system will clear Candida from the rest of the body.

Without paying close attention to the restoration of proper colon

cleanliness, the immune system will be forced to continually battle Candida

and its toxins.

 

How can we do this?

First you get on the Bowel management regime to cleanse your colon.

 

Second, you go on the Special Diet for candidiasis.

 

Third, you get on and stay on the Food list for Candida.

 

Herbs and supplements to take that will help your body eliminate Candida,

that I highly recommend are:

 

Psyllium It is not absorbed into the system, but rather, absorbs and then

expels toxic materials in the feces.

Psyllium (pronounced " silly-um " ) is a seed, grown commercially in India.

Its husk is used as a bulk forming laxative in numerous products.

As it absorbs water in the digestive tract, the Psyllium expands,

stimulating and speeding up elimination.

The Psyllium seed fragments are very hard; they tend to scrape away at the

toxic plaguing on the walls and clean it away over a period of months.

 

Bentonite, a volcanic ash, acts toward toxic material as fly paper does with

flies when processed into a very fine liquid suspension.

Because Bentonite, itself, is not absorbed, whatever it adsorbs is removed

in the feces. This includes miscellaneous intestinal poisons and toxins

generated by Candida albicans.

 

Black Walnut Combination Dioxychlor Protocol: 1 drop per 10pounds of body

weight in Distilled water taken before breakfast and before bedtime every

day.

 

Pau De Arco tea Protocol: 4 tea bags in Distilled water in a glass or

ceramic vessel only, boiled for 20 - 30 minutes.

Start with 1/2 cup per day, and increase to 4 cups per day for one or two

weeks.

Until craving for sweets dissappears.

1 cup per day as maintenence.

 

Lactose Powder to feed the Lactobacillus Acidophilous Ultra Parex Ultra

Inflazyme Forte® 90 Tablets ULTRA DOPHILUS ® DF 4 oz.

 

ULTRA BIFIDUS ® DF 4 oz.

 

 

 

 

 

Food Guide to eliminate the symptoms of Candidiasis

 

Food allergies, sensitivities and intolerances have been called the great

mimicker, because the array of symptoms can appear to be like any number of

chronic disorders, and can even mimic several at once. Of course it is also

possible for there to be both chronic disorders and food allergies,

sensitivities and intolerances occurring simultaneously, making diagnosis even

more complicated and difficult.

 

If this is not bad enough, there seems to be a feed back loop that causes an

over reactive (thus hyper strong) immune system to behave as if it were very

weak! When the immune system over reacts, for example to a food, there appears

to be a feed back loop that tries to compensate for this over reacting. It is

an attempt on the part of the body to reduce the tendency to over reaction.

Unfortunately, it appears that the immune system, instead of dampening

responses to food reactions, actually dampens ability to resist infections.

Thus persons suffering from prolonged problems related to food allergies,

sensitivities and intolerances frequently suffer from repeated infections of

various kinds, and appear to have difficulty overcoming infections. It can be a

vicious cycle: food and other reactions causing various mucous membranes to

become swollen and irritated, providing an improved site for invading bacteria

and other organisms, while at the same time providing reduced ability of the

body to fend off these organisms. This may be the reason that many persons

report a history of frequent, repeated treatment with antibiotics.

 

In addition food allergies, sensitivities and intolerances can express their

effects in a myriad of ways that result in substantial alterations of

biochemical processes and substantial interference with the body's ability to

absorb and assimilate nutrients from food. This causes a 'chicken or the egg'

type of dilemma, i.e., which comes first, the malabsorption and/or biochemical

imbalance or the food sensitivity? When dietary intervention is accomplished

first, all food-related causes of altered biochemical functioning can be

eliminated and the body will finally have a chance to function in its own

normal way. Only then is it appropriate to consider whether biochemical

imbalances remain. Generally the problems that remain are small, if any. And

again when dietary intervention is accomplished first, other contributing

factors, if present, will be much more easily discerned and addressed.

Considering the above, a Dietary Intervention Approach that quickly and

effectively eliminates symptoms due to food allergies, sensitivities and

intolerances is important to a great many people:

 

Persons with chronic diseases and food allergies, sensitivities and

intolerances will find their treatments suddenly much more effective when

dietary intervention is followed. Suddenly antibiotic therapy will have a

chance work much more effectively! No more repeated courses over and over. This

is especially important for Chrone's disease, ulcerative colitis, arthritis.

 

 

Persons with chronic diseases, Candidiasis and food allergies, sensitivities

and intolerances may also find that dietary intervention is all they need. If

their symptoms are actually caused by food allergies, sensitivities and

intolerances, then dietary intervention will be all that is needed. Remember,

food allergies, sensitivities and intolerances are the great mimickers and can

disrupt the functioning of virtually any system of the body, frequently

affecting multiple systems simultaneously. Especially important for arthritis,

migraine headaches, fatigue, depression, malabsorption problems, irritable

bowel, eczema, asthma, excessive mucous production, and the muscle knotting

associated with fibromyalgia.

 

 

Persons with multiple chemical sensitivities can better isolate their symptoms

due to chemical sensitivities by first eliminating all symptoms due to food

allergies, sensitivities and intolerances.

 

 

Persons with Candidiasis can have greatly facilitated recoveries because the

weakening effects on the immune system due to food allergies, sensitivities and

intolerances will have been eliminated making it more possible for the body to

overcome the Candidiasis problem.

 

 

Persons with food allergies, sensitivities and intolerances, of course will

benefit from a Dietary Intervention Approach that can quickly and effectively

eliminate symptoms due to food allergies, sensitivities and intolerances.

Persons suffering from food allergies, sensitivities and intolerances have

often searched for years for symptom relief, but have been stopped by the lack

of effective methods for identifying problem foods, by massive weight loss

followed by proliferation of food sensitivities and by disturbing increases in

severity of symptoms. The Special Foods Diet has completely solves these

problems by concentrating on the foods that bring the solution - finding the

most well-tolerated foods in the world to include in the diet, requiring 7 day

rotation and requiring adherence to nutritional guidelines!

 

 

Persons with gluten sensitivities can use the Special Foods Diet shown in Table

1 since all foods in Table 1 are gluten free!

 

 

If you have food allergies, sensitivities and intolerances, the Special Foods

Diet is potentially the best diet for you. If you are not sure whether or not

you have food allergies, sensitivities and intolerances, trying the Special

Foods Diet for five weeks is a fast way to find out. If you are unsure,

additional information may be found in Appendix A; you may wish to consider

this information and discuss it with your health professional.

 

Eating as many of the old foods as possible, means that foods knowingly causing

symptoms are included in the diet and symptoms are managed by strategies such

as medication, by reducing quantities (I can eat a small amount at one meal,

but not more during the day), by eating less frequently (I can eat a small

amount once every two weeks without getting into too much trouble) and so

forth. This means that the immune system is always being challenged with just

as much problem foods as it can possibly handle without causing overwhelmingly

serious problems. Continual tottering on the brink of overload is not a

scenario that logically leads to the prospect of symptom relief or recovery.

Following this approach generally guarantees that, at best, the person will

never improve from his current state and is very likely to worsen over time.

 

Strategies for nutrition that emphasize supplementation and simply 'eating what

you feel like' miss the critically important fact that it is essential to make

sure that you eat enough. Supplements do not contain calories, they provide

vitamins and minerals, not carbohydrates, fats and proteins. In addition

supplements may contain allergenic food residues, how does one know how to

choose supplements when one does not know which foods are well tolerated and

which are not?

 

When person with food allergies, sensitivities and intolerances modify their

diets and 'eat what they feel like', they almost always eat too little. With

the common reference points gone, most people eat only 20-25% of the

carbohydrate calories they need. For example they may eat a regular serving of

potatoes at mealtime, but skip the bread, milk and any dessert, which are other

common forms of carbohydrates. Over time the lower calorie levels result in

massive weight loss and can cause the general level of health of a person to

drop to a much lower level; this generally results in food allergies,

sensitivities and intolerances becoming more extensive and more severe.

 

When a person or his health professional believes that compromises are

necessary, the tradeoffs do not eliminate all of the problems and thus the

immune system and the body always has a lot to deal with. Doing only part of

what is needed, hoping for the best, but not really expecting to really recover

is not a scenario that leads to improvement.

 

The eventual increase in severity and extent of the problems in individuals

experiencing food allergies, sensitivities and intolerances generally happens

because the dietary guidelines given frequently include the following serious

errors: 1) people are allowed to eat the next nearest neighbor to food that

made them sick in the first place; this is the food for which the chances of

developing sensitivities are the greatest, 2) people are allowed to eat the

closely related foods frequently, generally not rotating over enough days, and

3) people are not told how much to eat, and so they unintentionally eat far

less than they need to maintain themselves, and accidentally starve. Accidental

starvation causes the general health of the body to sink to a lower level, and

all physical problems become worse. For persons with food allergies,

sensitivities and intolerances, 'worse' means that the food allergies,

sensitivities and intolerances become worse.

 

Accidentally starving ones self while eating the closest relative of the food

that already makes you sick virtually guarantees that a person will become much

worse, instead of better. And this is what happens to most people!

 

The Special Foods Diet avoids these pitfalls, recommending instead: 1) eat only

foods that are not related to the ones that make you sick, 2) rotate them with

many days passing before eating the food again, and 3) eat lots - at least the

recommended daily allowance (RDA) for carbohydrates, protein, and fat, if not

more. Is it any wonder that virtually everyone experiences rapid symptom relief

and a very large majority eventually experience complete recovery. This is why

we feel that the Special Foods Diet is so important for person with food

allergies, sensitivities and intolerances to consider.

 

Eating as many of the 'old foods' as possible, although they are familiar and

comforting, are foods from the very group causing the problems and must be

avoided.

 

When foods are the problem, the goal has to be to find foods that do not cause

the problems.

 

Table 1: The Special Foods Diet

Rotate the different types of foods in a 7 day rotation, one food from each

group per day, changing each day, then repeating each 7 days.

 

Type of Food &

Recommended Quantity for Adults of Complex Carbohydrates

As dry flour or seed, at least 1/2 pound (women), at least 1 1/2 pounds (men)

or - As fresh vegetable, about 5-6 pounds per day.

White sweet potato

Water chestnut

Malanga

Arrowroot

True yam

Lotus

Cassava

 

Green Leafy and Other Vegetables

Eat as much as desired, generally 1-2 pounds per day, but do not count as a

calorie source. Be sure to leave room for the

complex carbohydrates.

acorn squash,

Butternut squash

spaghetti squash,

chayote

fresh water chestnuts,

Chinese cabbage,

kohlrabi,

turnips

celery root,

parsnip, fennel

beet greens,

chard

alfalfa sprouts,

jicama

endive,

dandelion greens

asparagus, okra

 

Meats

women: approx. 5 oz per day

men: approx. 6 oz per day

ostrich

tilapia

duck

mahi mahi

orange roughy

moose

rabbit

goat

lamb

 

Nuts and Oils

Oil: women use approx. 4 1/2 Tablespoons per day;

men: approx 6 tablespoons per day. Nuts: Use in moderation, reduce amount of

oil if you use nuts.

pumpkin seed oil,

pumpkin seeds

evening primrose oil

coconut oil,

fresh coconut meat

borage oil and flax seed oil in combination, equal parts.

hemp oil

avocado oil,

avocados

pinyon nuts

Brazil nuts,

rose hip oil

 

Fruits

Eat as desired, but do not use in place of foods and quantities listed above.

kiwi fruit

mango

persimmon

fresh figs

papaya

starfruit

fresh persimmon

pomegranate,

lychee,

custard apple

 

 

 

 

" Dr. Alva Irish " <dr_irish@b...>

Food list for Candidiasis

Saturday, November 24, 2001 3:15 PM

 

Candida loves refined, over-processed, low fiber foods - especially sugars.

Avoid candies, desserts, pastries, soft drinks, cookies, cakes, stuffing,

sauces, and anything refined and/or with a high sugar content.

 

Candida is yeast. If you eat yeast-containing foods, you burden your immune

system with more yeast.

 

Drug abuse, alcohol and smoking lower your immunity - so avoid them.

 

Avoid antibiotics, steroid drugs and birth control pills since these

promote the overgrowth of candida.

 

Dairy (milk, cheese, cream, etc.) wheat products and red meat clog the

intestinal tract and provide an excellent breeding environment for Candida

and should be consumed only occasionally

(unsalted butter and plain yogurt - usually don't cause a problem).

 

Exercise regularly, allow adequate time for sleep and avoid stress

(both physical and emotional).

 

It's important to drink 6 - 8 glasses of water throughout each day.

Consider using some type of " purified " water: reverse osmosis, distilled,

or bottled in glass. City tap water should be avoided since it contains

chlorine and possibly fluoride, which tend to depress thyroid function

and the overall immune system.

 

In general, eat high quality, fresh, organic food whenever possible.

Eating a wide variety of foods and rotating them

(having each item only once every four to seven days)

is often recommended.

A food diary helps to track possible food/symptom links.

Avoid processed, refined, packaged " junk " foods.

 

 

 

 

Food list for Candidiasis

 

SWEETS

 

Unpasturized honey,

unsulfurated black-strap molasses

sorghum

 

 

FISH

All white flesh fish,

water-packed tuna,

salmon,

shellfish Baked or broiled

Very fresh

oil packed fish and seafood

Cod

Crab

Halibut

Orange Roughy

Salmon

Shrimp

Trout

Tuna

Other fish/shellfish

 

MEAT

Lean trimmed beef

very fresh calf liver

lamb

Antelope

Beef

Buffalo

Lamb

Pork, uncured & unsmoked only

Rabbit

Squirrel

Veal

Venison

Other red meat

Chicken

Cornish Hen

Duck

Goose

Game birds

Turkey

 

MILK PRODUCTS

Occasional yogurt (unsweetened)

occasional powdered milk

Yogurt (sweetened with honey)

whole milk

sweet cream

buttermilk

sour cream

 

FRUITS

Fresh fruits only:

apples

pears

apricots

bananas

cherries

grapes

guava

currants

nectarines

papaya

peaches

plums

quince

tangerines

avocados

ripe pineapple

Apricot

Grapefruit

Mango

Nectarine

Orange

Peach

NOTE: Fruits should be limited to a maximum of two per day.

 

JUICES

Only fresh juices.

May be selected from list of vegetables permitted, including the following

chicory

endive

escarole

lettuce

Swiss chard

watercress

 

 

BEVERAGES

Mineral water

herb tea

mint tea

papaya tea

fresh vegetable juices

coffee

tea

Water, " purified is preferred "

Sparkling Water

Lemon or Lime Water

Pau D'Arco Tea

 

BREADS

Rye

whole wheat

soya

bran

whole grain stone-ground breads.

NOTE: Limit to a maximum of two slices per day.

 

CEREALS

Buckwheat

corn meal

cracked wheat

millet

oatmeal

sesame

grits

 

WHOLE GRAINS AND NUTS

Barley

Kamut

Millet

Oats

Rice-brown

Rye

Spelt

Teff

Wild rice

Almond

Brazil nut

Filbert

Macadamia nut

Pecan

Pine nut

Walnut

Pumpkin

Sesame

Sunflower

Amaranth

Buckwheat

Quinoa

 

CHEESE

BUTTER Butter only very occasionally.

Almond

Sesame (tahini)

Sunflower

 

Butter

Oils, unrefined, all except peanut

 

EGGS

Limit to two eggs per day. Poached, hard-, or soft-boiled.

Goose

Pheasant

Turkey

Other Poultry

 

OILS

Cold pressed oils, preferably hemp, olive oil, flaxseed, safflower

 

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

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

Asparagus

Beans, all types

Beet

Broccoli

Brussel Sprouts

Cabbage

Carrots

Cauliflower

Celery

Chard

Cucumber Eggplant

Garlic

Green bean

Greens: Beet, Collard, Kale

Leek

Lettuce, all types

Mustard

Okra

Onion

Parsley

Parsnip

Peas, all types

Peppers, all types

Potatoes, red skinned

Pumpkin

Radish

Rutabaga

Soybean

Spinach

Tomato

Turnips

Tofu

Yams

Any vegetables listed under salads.

NOTE: Washing vegetables in a 10% Clorox solution and rinsing well

will reduce microbial growth.

 

POTATOES

Baked, boiled, or mashed. May substitute brown rice or corn.

 

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

watercress

 

SEASONINGS

Chives

garlic

onion

parsley

laurel

marjoram

sage

thyme

savory

cumin

oregano

salt

sea salt

kelp salt

herbs.

 

SPICES

cayenne pepper

paprika

 

SOUPS

Vegetable soup.

Barley, brown rice, or millet can be added.

Canned and creamed soup, fat stock, consommé.

 

Foods You Must Avoid

 

 

Sugars and Sugar containing foods:

Brown, granulated and powdered sugar as well as other sugars such as

dextrose, fructose,glucose, glycogen,

maltose, mannitol, monosaccharides, polysaccharides, sorbitol, sucrose,

barley malt, maple syrup, maple sugar, date sugar,

turbinado sugar.

Avoid artificial sweeteners such as NutraSweet (aspartame),

which has been proven to cause Brain cancer.

Read all labels of packaged foods to make sure there are no hidden sugars.

 

Yeast

Baker's yeast, vitamins, minerals

(unless labeled " yeast free " and sugar free),

and yeast-leavened bakery products: breads, crackers and pastries.

 

Fruit Juices

Either canned, bottled or frozen.

Freshly prepared juices as tolerated (after initial three months).

 

Dairy Products and Dairy-containing products:

Milk contains lactose, a simple carbohydrate which feeds the yeast,

and should be avoided at least until you improve.

Also, many persons are allergic to milk.

Some can tolerate plain yogurt, which is free of fruit, sugar or other

sweeteners, preservatives, additives and unsalted butter.

 

Black Pepper

Black pepper is hard to digest, so it is not recommended.

In contrast, however, cayenne (red) pepper seems to promote digestion.

 

Edible Fungi:

All types of mushrooms, morels, and truffles.

 

Smoked & Processed Meats:

Smoked fish, pickled and smoked meats, including sausages, hot dogs,

corned beef, pastrami, and ham.

 

Condiments, Sauces, and Vinegar-Containing Foods:

Mustard, ketchup, Worcestershire, Accent, Steak Sauce, BBQ sauce,

pickles, green olives, sauerkraut, horseradish, tamari, mayonnaise.

 

Dried & Candied fruits:

Raisins, apricots, dates, prunes, figs and pineapple.

 

Leftovers:

Mold grows in leftover food unless it is properly refrigerated.

Freezing is best.

 

 

 

" Dr. Alva Irish " <dr_irish@b...>

Bowel Management Program for Candidiasis

Saturday, November 24, 2001 3:19 PM

 

Bowel Management Program by Dr. Alva Irish

 

First 15 days:

Take 8-16 ounces of lactobacillus acidophilous culture to which has been

added 3 Tablespoonfuls of Lactose.

Drink all at once daily, 30 minutes before breakfast.

30 minutes before Supper, drink 3 large tablespoons of lactose dissolved

in any kind of fruit juice, milk, soup, broth or water.

 

Next 15 days:

Take 4-8 ounces of lactobacillus acidophilous culture to which has been

added 3 Tablespoons of Lactose.

Drink all at once daily as before.

30 minutes before Supper, drink 3 large tablespoons of lactose dissolved

in any kind of fruit juice, milk, soup, broth or water.

 

After the above program has been finished, follow these instructions;

Take 2 ounces of Lactobacillus acidophilous culture mixed with

3 Tablespoons of Lactose.

30 minutes before Supper, drink 3 large tablespoons of lactose dissolved

in any kind of fruit juice, milk, soup, broth or water.

 

The length of time the last part of the regimen should be followed,

depends on the severity of the condition being alleviated, however

a period ranging from 4 to 6 months may be necessary..

 

The latter amount of culture and Lactose will be sufficient to keep the

required amount of Lactobacillus acidophilous present in the large

intestinal tract.

Lactobacillus acidophilous will NOT proliferate without the presence

of lactose, in any case, no matter what you may have read otherwise.

 

After this initial 6 months, a period of rest for about 3 months may be taken

and then the procedure may be repeated if necessary.

It is possible that the daily dose of Lac. A. culture and the rest periods

may have to go on for as long as 2 years.