Hello dear readers!
Happy Summertime to all.
I thought it would be interesting to share a few questions I've received recently from readers, along with my responses.
We can all learn from each other!
Is Kombucha a Good Choice for Candida?
Is Kombucha an acceptable drink during candida cleansing?
For someone with candida yeast overgrowth I don't recommend the popular store-bought kind of kombucha, they are still pretty sweet which means the sugar content is still pretty high. If you find a source of homemade kombucha that might be a better choice. It should taste more like champagne, not fruity or sweet.
NOTE: Kombucha is a very old recipe made from sugary black tea, into which a living organism (often called the "kombucha mother") is introduced. The kombucha mother "eats" the sugar and ferments the tea into an effervescent tangy beverage.
Kombucha is touted by some as a cure-all, and others as a potentially toxic substance. I personally got into drinking the store-bought varieties a number of years ago, and never noticed any difference good or bad. I since have stopped drinking it, simply because it's expensive!
Wikipedia has an informative Kombucha page, for anyone interested in learning more about it.
A 12 Hour Candida Cure?
"Recently I read on Dr. Mercola's web site that he recommends a '12-hour yeast infection cure'. He did not provide a link to investigate what he calls 'the best holistic cure' for candida. I tried a google and found that several people claim to have 'THE' 12 hour cure. I am very confused. Do you have a line on this cure? - R "
I don't know what Dr. Mercola refers to as the 12 Hour Cure. Very intriguing.
It sounds dubious to me. I approach the imbalance from a holistic point of view, encouraging my readers to make healthy choices on a day-to-day basis which will, in turn, help the body combat things like candida overgrowth, keep it in check, and regain natural balance.
It surely doesn't happen in 12 hours!
I do offer some ideas to help speed relief in certain circumstances (oil of oregano, raw garlic, pau d'arco, lacto-fermented veggies, probiotics, to name a few).
Even if i did have a 12 hour "cure" I'd want to make sure that anyone relying on it was also following the guidelines on my site to make sure they are working toward natural balance.
Why? Because if something "cures" candida in 12 hours, and then the person continues to make unhealthy choices with diet, lifestyle, etc., it's only going to come back again, or manifest as a new imbalance.
That's my approach, and I'm sticking to it!
NOTE: Over a decade of personal cooking for numerous clients in various states of health and disease, who come home with all kinds of recommendations from doctors and holistic practicioners, has taught me a lot. The main thing I always come back to is a healthy, balanced diet, rich in foods that work for your particular body, and a healthy balanced life!
What Can I Eat for Breakfast?
"I have been suffering for eight years with candida. Can
you please give me some suggestions on what to eat for breakfast, I'm a working mother of three so I'm always on the go and have neglected my health but I have to get this under control.
You can eat lots of things for breakfast. An easy one is always leftovers from the day before.
Some people think it's weird to eat roast chicken and vegetables, or brown rice and pinto beans, or leftover beef stew with steamed greens, or lentil vegetable soup, or cold grilled salmon with a little raw kimchi or sauerkraut on the side for breakfast. I don't. I think it's nutritious!
You can make a "frittata" for the week, a.k.a. a crustless quiche - mix some veggies, whisked eggs and maybe some sort of chopped sausage or meat, season with a little sea salt & pepper, pour into a greased casserole and bake at 375F till done. You can keep this in the fridge and slice a piece to eat it hot or cold.
If you tolerate apples how about a chopped breakfast salad of apple, pecans and romaine? Top with a handful of berries perhaps? Raw power!
Off of sweet fruit at the moment? How about a breakfast salad of sliced tomatoes and avocado over spinach leaves with a dash of apple cider vinegar or lemon, maybe a garnish of a few raw pine nuts or julienned basil.
If you tolerate yogurt, how about high quality plain yogurt (Greek yogurt is especially delicious) topped with walnuts and berries?
Hard boiled eggs are good to have around too.
If you tolerate whole grain breads or sprouted grain breads how about Ezekiel toast with almond butter or hummus?
There is a lot you can eat!
Here's a recipe for inspiration...
My version of a frittata is a simple baked egg casserole. This dish travels well and is great cold, so if you need to eat breakfast on the run, this is a perfect one to have around. A frittata will keep for many days in the fridge if it is covered well, and only seems to get better! This is another one that will re-heat beautifully. Simply place a piece of frittata in an oven proof dish, covered with a lid or foil (not touching the food) in a 350F oven for 20 minutes.
6 - 8 eggs lightly beaten with sea salt to taste
Sauteed veggies of your choice -onions, leeks, red peppers, asparagus, zucchini, etc…
Spinach and fresh herbs don’t need to be sauteed first. Try thawed frozen spinach, drained very well, whisked into the egg mixture.
You can also add chopped cooked meat – chicken, turkey, sausage, bacon, ham...
Grease a 9 inch deep sided pie dish, or a rectangular casserole of similar size, or an oven proof skillet. Preheat oven to 375F. Spread the sauteed vegetables in the pan, then the meats, pour the egg mixture in. Bake until it puffs up and gets browned on top, about 30 – 40 minutes. To eat it hot, let sit for 10 minutes before slicing and serving (it will "fall" as it begins to cool, but it's still delish!). I prefer my frittata at room temperature, or even cold straight from the fridge.
Some good frittata combinations:
-Sauteed onion, red pepper and spinach
-Sauteed onion, peppers & cooked, sliced Italian sausage
-Sauteed leek, spinach and bacon
-Sauteed onion & zucchini with oven roasted tomatoes & fresh basil
-Roasted turkey breast & asparagus
-Diced ham & steamed broccoli (drain broccoli well)
NOTE: You can add milk to the eggs when you whisk them, if dairy agrees with you. About 1/2 cup milk per 6 eggs. Cow, goat, sheep, any milk will do.
NOTE: You can also add some cheese if it agrees with you. Sheep's milk feta, goat cheese, parmesan, etc...