Getting Candid About Candida Part 4
Kill the Candida!
It’s really hard to get rid of Candida without adjusting your diet—even if you’re on an antifungal prescription. The key is to take away the foods that are contributing to the overgrowth.
Avoid these foods:
- All grains
- Sugars (check out my sugar blog series next)
- Fermented foods such as yogurt, sauerkraut, kimchi, keifer, miso, tempeh
- Beer, wine, kombucha
- Fungus foods such as mushrooms and cheese
- Vinegar and items containing it--make sure to read labels here as this includes ketchup, many salad dressings, and pickles
NOTE: You don’t want to take
prebiotics while you’re trying to get rid of Candida—which feed good bacteria and yeast—but you can add them in, along with fermented foods down the line, once your Candida is under control.
Add these foods:
- Coconut Oil - Contains caprylic acid (a yeast killer)
- Olive Oil - contains many antioxidants that specifically target Candida
- Garlic - contains allicin, a sulphur-containing compound with specific-to-Candida anti-fungal properties
- Cinnamon - has anti-fungal and anti-inflammatory benefits
- Apple Cider Vinegar - the only vinegar I recommend consuming while you’re treating a Candida overgrowth as its enzymes may help break down Candida
- Lemon - helps your liver detox
- Ginger - has anti-inflammatory and anti-fungal properties, plus it supports the liver
- Clove - very effective (internal) anti-fungal, can also be used as a topical aid for infections
- CRUCIFEROUS VEGGIES - broccoli, radishes, brussels sprouts, cabbage, etc. have sulphur- and nitrogen-containing compounds that attack Candida
- Wild Salmon (not line caught) - omega-3 fatty acids fight fungal infections
- Meat broth to start, then bone broth once the candida is killed off and the gut starts to heal
Add these supplements*:
- Overpower the yeast with nutraceuticals help back down the yeast
- Oregano Oil
- Pau D’Arco
- Neem
- Echinacea
- Black Walnut
- Olive Leaf Extract
- Golden Seal
- Support the detox pathways in order to help the body handle the toxins that come from “die off” of the yeast. (Daily bowel movements are crucial to this process.)
- Vitamin A
- Vitamin C
- Vitamin E
- Thiamin (B1)
- Riboflavin (B2)
- Niacin
- Vitamin B6 (as pyridoxal-5-phosphate, pyridoxine HCl)
- Folate
- Vitamin B12
- Pantothenic Acid Choline
- Zinc Selenium Copper
- Molybdenum N-Acetyl-L-Cysteine
- Taurine
- L-Glutathione
- Alpha-Lipoic Acid
- Proprietary Blend
- Milk Thistle
- Repair the damage to the gut lining
- Zinc
- Zinc Carnosine
- L-Glutamine
- N-Acetyl D-Glucosamine
- MSM (methylsulfonylmethane)
- Licorice (Glycyrrhiza glabra) root, extract, deglycyrrhized
- Okra (Abelmoschus esculentus)
- Aloe Vera (Aloe barbadensis)
- Replenish with high-quality probiotic supplements, which help protect your body against future infections
- Professional grade probiotics in a clinical strength
- Saccharomyces Boulardii
*Dosing for the above supplements should be prepared by a skilled practitioner who understands how to help your body detox for your bio individual need.
Candida is not something to mess around with. If you are experiencing symptoms of Candida, you could really benefit from the use of any of the supplements above. Shop from a trusted source and learn more about quality supplements in my blog link to “Need to Know Basis: Supplements” Blog).
HOWEVER, please contact me for a
Health Discovery Session before purchasing to make sure that you are on the right path and getting exactly what your body needs before adding/mixing vitamins and minerals adlib
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Heidi Toy FNTP
I help people all over the world heal by identifying and treating the root cause of their body imbalances. Through diet and nutrition, I guide them towards wholeness and balanced lives.
Heidi Toy Functional Medicine Blog
Did you know most people didn’t have refrigerators in their homes until well into the 1900’s? It wasn’t even invented for large scale commercial use until the mid 1800’s [1]. So how did people keep their milk cold and make their food last longer? Fermentation. It sounds like a gross concept, because we often associate fermentation with a bad odor, but foods like cheese, yogurt, sauerkraut and pickles are all fermented foods. And those aren’t gross, are they? Well, some might disagree with me about sauerkraut, but that’s beside the point. Fermented foods are digestive aids. Microscopic living organisms in fermented foods help extend the food’s shelf life, enhance flavor, and help the body absorb minerals. These organisms pre-digest the food, getting rid of harmful components, and create more vitamins and enzymes than the food began with. Enzyme-rich foods have many benefits including [2]: Increase digestibility of food we eat Boost immune system Increase alkalinity; neutralizing pH levels Provide a healthy balance of friendly flora in the gut (Learn more about your microbiome in my other blog posts ) Tone the colon and help with elimination Control cravings for unhealthier foods Eliminate toxins and undigested wastes in the body In the “old days,” people use to ferment all kinds of foods through pickling, canning, pasteurization and added salt. Nowadays, however, large scale fermentation has lost many of its nutritious benefits due to the need for speed to get the product on the shelf as fast as possible and as cheap as possible. The only true fermented foods you will find are sauerkraut, kombucha, yogurt and kefir, beans, wine and beer, some meats (such as salami and pastrami), legumes and nuts (such as tofu, soy sauce and miso), sourdough bread, and various kinds of vegetables [3]. Fun facts about sauerkraut: The Germans “stole” it from the Chinese! Sauerkraut (probably not labeled as such for the Chinese, but the same recipe) was one of the main foods for those who built the Great Wall of China. Genghis Khan brought it to Eastern Europe during an invasion. It also contains high levels of vitamin C, and sailors often took it on long journeys to prevent scurvy.
How can we best keep blood sugar stable? Do what our body is designed to do – use fat for energy. Our species did not survive the Ice Age because of vanilla coffee lattes and cheesecake. Throughout most of our history, we ate a diet that was likely 50-70 percent fat. Look at the old family photo albums, specifically pictures of people in the first half of the 1900s, before we had so many processed foods. You won’t see many fat people--in fact, most look darn skinny. If they lived on the farm, they ate lots of eggs, meat, milk, and vegetables out of their own backyards. “Diet foods” were non-existent. Heart disease was almost non-existent. Our metabolism is designed to work much better with fats better than with sugar. Fats provide the slow and steady fuel our body likes to use for energy. Think of fats as a slow-burning log on the fire. One log (i.e. one meal containing fats) lasts for hours. Starchy carbs, on the flip side, are like kindling. You constantly have to throw more twigs (chips, pasta, bagels) to keep the fire burning. The first step is to know your sugars by reading the labels, and then avoid said sugars as much as possible.
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Omega-3 and Omega-6 are considered “essential” fatty acids because they cannot be produced by the body--we get them from the food we eat. They are biologically active upon ingestion, which means the body utilizes them right away and cannot store them up for later. They are essential because they help with both inflammatory and anti-inflammatory responses.
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Valentine's Day is the perfect opportunity to show your love with thoughtful gifts that align with your partner's Paleo lifestyle.
