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Whole Approach to chronic fungal infections

Recipes for recovery
Recipes for recovery

What is candidiasis ?

Candida albicans is a yeast organism, which lives in our body and is generally not a problem, unless it "overgrows", interfering with the friendly bacteria in the body and generating a wide variety of symptoms (allergies to food, chemicals, fatigue, poor digestion, carbohydrate cravings, irritability, mood swings, headaches, diziness, poor memory, recurrent vaginal infections, menstrual difficulties, urinary tract infections, inflammations and itching in the genital area, skin problems, and the list goes on even more.

Over processed sugar rich foods, antibiotics, oral contraceptives lowered immunity, low levels of friendly gut bacteria and corticosteroid drugs are important causes for an outbreak of candida.
It is becoming a major disease and an underlying factor in many other diseases, being referred to as "the hidden epidemic" or "the yeast syndrome". Paradoxically, it is often not recognized as a disease and the conventional medical treatments are most of the times very superficial.

How to treat candidiasis ?

The anti-candida diet plays a huge role in the treatment process. It is low in carbohydrates and it’s recommended that one should not exceed 75 - 100 grams per day of carbohydrates.
There are many approaches in how to treat chronic candidiasis and many powerful antifungals and nutrients that can treat it. One of the best and most complete treatments available for chronic candidiasis is the 15 months long Whole Approach program. It includes a complete list of foods to avoid and those that are safe to eat, as well as specific super nutrients and antifungals. The website provides tons of valuable information, recipes, a support forum and top of the line products in the form of antifungals, prebiotics, probiotics, fiber, detoxifying / cleansing agents, vitamins, minerals and digestive aids.

As far as diet, the following foods have to be eliminated: sweeteners and foods that contain sugar (in all forms, including fresh and dried fruits), alcohol, yeast, vinegars, dairy products, aged cheese, white flour, fermented foods, meats treated with synthetic hormones and chemicals, and/or large amounts of red meat.
Starchy vegetables and glutinous, high glycemic grains
(like wheat, barley, kamut, oats, spelt, rye), and some nuts and seeds have to be avoided or used sparingly, depending on the severity of the condition.

Raw vegetable consumption should be a staple in everyday meals. The other starchy vegetables (like carrots, parsnip, rutabaga, corn, potatoes, pumpkins, squash) and all legumes that are dried and then cooked should be on rotation and consumed only once or twice a week.
The best tolerated grain is buckwheat (gluten free and low glycemic), followed by millet and all rice (which are also gluten free but high glycemic). Other gluten free, low glycemic and high protein grains are amaranth, quinoa, wild rice and teff.
Goat dairy products and cow kefir or yogurt (instead of milk) are better tolerated and can be consumed in rotation with other foods, in small quantities.

Along with following the above mentioned program, acupuncture and exercise are also very beneficial and can lead you to the path of healing, by treating your condition and not only the symptoms.



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