How To Overcome Candida

How to Overcome Candida (Pt2) By Bee Wilder

This is a reworking of a previous article by Bee Wilder. It has proven to be one of our most popular articles to date and we have chosen to feature it again in its extended version. Part 1 in last month’s issue, describes what Candida is, how the illness is created, it’s plethora of symptoms and the havoc it creates in the body. Parts 2 and 3 give you the run down on Bee’s Candida Control program. Healing Candida imbalance will help heal a surprising amount of illnesses. Part 3 will be featured in next month’s issue but if you wish to skip ahead and find out the rest of the protocol you may like to read the former version. - Ed. It is best to start this program by making changes one at a time in order to allow your body time to adjust to each change so it is does not become overwhelmed or confused. A gradual approach will also not tax your ability to cope beyond what you can comfortably handle, giving you more control and success, therefore avoiding feelings of failure and despair.

Steps 1 and 2 should be worked on at the same time. While you are eliminating sugar, grains, high carbs, etc., at the same increase proteins and good saturated fats. Good saturated fats provide an excellent, and much more efficient, source of energy than carbs. They will also heal and strengthen the digestive system, and help pull nutrients out of foods. Proteins and good fats are much easier for the body to digest than any carbohydrates (any foods not classified as a protein or a fat).

When you are ready for Step 3, antifungals, you would also continue following Steps 1 and 2. After adding Step 4 you will be doing all 4 steps at the same time. You would continue doing all 4 steps until you have cured your candida.

As you make changes you will experience withdrawal symptoms and cravings, as well as healing symptoms because your body is finally getting the nutrients it needs to heal. Also the diet and supplements alone will kill off candida causing detoxing symptoms. Many good unadulterated foods will cause healing reactions, which should not be mistaken for allergic reactions. Healing react The body only has one way to respond to toxins or to good healing foods.

It is best to start on supplements (step 3 in Pt3) at the lowest dose recommended and gradually increase them, allowing your body time to adjust. Some people need to start on half a dose or less. Please note that some candida sufferers need to stay on the diet and supplements for 3-6 months before they are able to tolerate antifungals (step 4 in Pt3)

Four Steps to Overcoming Candida

1.

Eliminate foods that feed candida.

2. Build up your immune system. 3. Kill off candida overgrowth. 4. Plant good bacteria in the digestive tract

Step 1 Eliminate foods that feed Candida 1.

Sugar of all kinds, including fruit and dairy (except butter).

2. Foods high in carbohydrates. 3. All grains, nuts, seeds and legumes.

Eliminate sugars of all kinds, including fruits and dairy (except butter). Candida’s main food supply is sugar and all forms of it such as lactose contained in dairy products (except butter), honey, maple syrup, molasses, glucose, fructose, lactose, and sugar substitutes, i.e. NutraSweet, aspartame, saccharin, etc. – see list below. Eliminating sugar is the most important part of the Candida Program.

All fruits, except lemons and limes, are also very high in sugar (fructose) and should not be eaten until you have cured your candida. Some vegetables that are also high in sugar must also be eliminated, i.e. carrots, yams, sweet potatoes, parsnips, beets and others. Even though lemons and limes are allowed on the candida diet, providing many health benefits, they should not be consumed in large amounts because they contain fructose, which will feed candida.

Sugar is also contained is most processed foods such as smoked luncheon meats, ketchup, soup, etc. so reading labels carefully is very important. Reading labels can be tricky if you don’t know the many names of sugar and sweeteners. Here’s a partial list to help you.

Names for Sugar and Sweeteners (partial list)

aspartame, carob powder, corn starch crystalline carbohydrate dextrin dextrose, disaccharides, fructose, galactose, glucose, high fructose corn syrup, levulose, malts of any kind, maltitol, maltodextrin, maltose (malt sugar), manitol, mannitol, mono-saccharides, sucrose NutraSweet, polydextrose, polysaccharides, ribose, saccharin, sorghum, suamiel, succanat.Please note, not all sugar substitutes directly feeds Candida, but all of them damage the immune system, and most are neurotoxic (causing damage and disturbances to the brain and nervous system). Stevia is the only sweetener that is allowed for candida sufferers, but it should only be consumed in very small amounts, because like all sugar (and artificial sweeteners) it will increase cravings for sugar and high carbohydrate foods.

The fact that sugar greatly depresses the immune system has been known for many years, mainly because of Linus Pauling. He is the only person ever to receive two unshared Nobel Prizes for Chemistry (1954) and for Peace (1962). He concluded that white blood cells need a high dose of vitamin C, and so he developed his theory that high doses of vitamin C were needed to combat the common cold, the flu and even cancer.

Did you know that vitamin C and sugar have similar chemical structures so that means they compete with one another for entry into the cells. If there is more sugar around less vitamin C is allowed into the cell, and vice versa. It is interesting that taking vitamin C also helps curb sugar, alcohol and high carbohydrate cravings. Since our bodies cannot make vitamin C on it’s own it must be obtained from foods or supplements on a daily basis.

Here are a few of the 124 bad effects sugar has on health: Sugar contributes to the reduction in defense against bacterial infection Sugar upsets mineral relationships in the body Sugar interferes with absorption of calcium and magnesium Sugar can interfere with the absorption of protein Sugar can change the structure of protein Sugar can increase the body’s fluid retention Sugar can cause hormonal imbalances Sugar is an addictive substance and can be intoxicating, similar to alcohol Sugar decreases oxygen to the cells

Insulin Resistance

Insulin is a hormone secreted by the pancreas. It helps the body utilize blood glucose (blood sugar) by binding with receptors on cells like a key would fit into a lock. Once the key insulin has unlocked the door, the glucose can pass from the blood into the cell. Inside the cell, glucose is either used for energy or stored for future use in the form of glycogen in the liver or muscle cells.

The body’s cells become insulin resistant because they are trying to protect themselves from the toxic effects of high insulin which is required to regulate blood sugar levels when the diet is high in sugar and/or carbohydrates. This causes the cells to down-regulate their receptor activity and the numbers of their receptors so they don’t have to receive “that noxious stimuli” all the time. It is like having this loud disgusting music being played and you have to turn down the volume. Insulin resistance leads to blood sugar problems like hypoglycemia and diabetes, and to high blood pressure.

A less known fact is that insulin also stores magnesium. But if your cells become resistant to insulin you can’t store magnesium, so it is lost through urination. Intracellular magnesium relaxes muscles. What happens when you can’t store magnesium because the cell is resistant? You lose magnesium and your blood vessels and muscles constrict. This causes blood pressure to increase and reduces energy since intracellular magnesium is required for all energy producing reactions that take place in the cell. But most importantly, magnesium is also necessary for the action of insulin and the manufacture of insulin. When your insulin is raised, you lose magnesium, and the cells become even more insulin resistant. It becomes a vicious cycle that begins even before you were born.

This is another very good reason not to eat sugar and high carbohydrate foods.

Eliminate foods high in carbohydrates Candida also feeds on high carbohydrate foods such as starches and grains, including breads, pasta, pizza, cereals, baked goods, beans, potatoes, peas, lima beans, etc. Some vegetables must also be avoided because they are also high in sugars and/or carbohydrates, i.e. beets, squash, corn, parsnips, sweet potatoes, yams, carrots, etc.

These high carb, or starchy, foods store their energy as complex strands of sugar molecules (starch), which acts just like sugar in the body. That is why grains are just as addictive as sugar. After being off all sugar and grains for a few days you will find your craving for both of them will decrease. A high-complex-carbohydrate diet is nothing more than a high-glucose diet or a high-sugar diet, albeit a little harder to digest. All carbohydrates turn into glucose (blood sugar) in the body, and 58% of protein and 10% of fat are also converted by the body into glucose. Our bodies can fulfill all of its blood sugar requirements by a diet of proteins and good naturemade fats alone. That is why Eskimos are very healthy on their natural diet of only meats and fats.

These are all good reasons why Candida sufferers must eliminate starches and grains, and some high carb vegetables.

Eliminate all grains, seeds, nuts and legumes* *Note: Legumes (French) are plants with seed pods, i.e. beans and peas, but not green, yellow or string beans.

All grains feed Candida because they have a high glycemic index just like sugar, and like sugar they feed Candida and create insulin resistance within the cells.

Also, some grains contain gluten, which is an elastic gluey protein found in wheat, rye, barley, oats, spelt, kamut, triticale, and it is hidden in an endless variety of processed foods. Triticale is a new hybrid grain with the properties of wheat and rye, while spelt and kamut are gluten-containing wheat variants (despite claims to the contrary) and are likely to cause problems similar to other wheat varieties.

Gluten is a protein that is very difficult to digest, and causes a great deal of intestinal damage. This damage, combined with the effects of yeast overgrowth, makes the intestines incapable of absorbing nutrients such as proteins, carbohydrates, fats, vitamins, minerals, and even water, in some cases. Most Candida sufferers are gluten intolerant, and have often been diagnosed with celiac disease prior to finding out about candida.

Our grain food supply also contains mycotoxins (a toxin produced by a fungus), especially found in corn and wheat. This inherent in the grain during growth and it cannot be removed. Mycotoxins suppress immune function.

Grains that are safer to consume are more seed-like than grain-like, and they do not contain gluten. These grains include amaranth, buckwheat, millet and quinoa. Brown rice is also a safe grain. However, these grains are high in carbs, like all other grains, which feeds candida. They should not be consumed until you’ve progressed far enough on the candida program so your body can handle them. Some people who are losing weight too rapidly might have to eat small amounts of safe grains to stop their weight loss, but even then they should only consume a maximum of 1/4 cup per day.

Even when it is safe for you to consume grains, nuts, seeds, and legumes, they must all be properly prepared in order to make them fit to eat. This is because they all contain phytic acid which combines with calcium, magnesium, copper, iron and especially zinc in the intestinal tract and blocks their absorption. This is why a diet high in such foods may lead to serious mineral deficiencies, bone loss and other related diseases, including Parkinson’s, and erratic unstable heart beats. Also improperly processed grains, seeds, nuts, legumes, bran, etc. can cause irritable bowel syndrome, colon cancer, and many other adverse affects.

Proper preparing involves soaking which allows enzymes, lactobacilli and other helpful organisms to break down and neutralize phytic acid and their protein blocking enzymes. Therefore all grains must be properly soaked, spouted or leavened with sour dough, to make them fit for anyone to eat, and all nuts, seeds, and legumes must be soaked in an acidic medium or salt.

Animals that nourish themselves primarily on grain and other plant matter are called herbivores. Some have as many as four stomachs, with longer intestines and their digestion transit time is also longer than other animals. Many animals, including man, have one stomach and a much shorter intestine compared to herbivores. These features allow man to digest animal products and natural fats easily, but they make him less well adapted to digest plant foods, particularly grains, legumes, nuts and seeds. In fact the human digestive system is totally unable to break down fibres in plant foods. The more fibre foods eaten the harder it is on the intestines, which have to work very hard to get rid of all of those fibres, making the bowels move too quickly. This also means fewer nutrients are being absorbed from

foods. Fibres are never a solution for constipation, in fact grains cause constipation. The solution to constipation is plenty of “good” saturated fats.

Lacto-Fermented Vegetables The best way to eat plant foods is by lacto-fermenting them, i.e. sauerkraut, kimchi, etc. Lacto-fermentation means the friendly bacteria of the microscopic world do some digesting, but in a container. Lacto-fermented vegetables are pre-digested which makes them much easier for humans to digest than raw or cooked vegetables. Lacto-fermented vegetables also stabilize stomach acid in the stomach, meaning that if acid is too high they will lower it, and if acid is too low they will raise it. It is recommended that you eat at least one tablespoon of lacto-fermented vegetables with every meal. Buy unpasteurized organic sauerkraut from the health food store or make your own.

All candida sufferers must eliminate grains, seeds, nut and legumes in order to overcome candida, and it is highly recommended that you eat some lacto-fermented vegetables with every meal.

Step 2 Build up your immune system 1.

Bee’s Candida Control Diet.

2. Take essential supplements. 3. Eliminate yeast, mold and fungi. 4. Improve digestion. Curing candida cannot be achieved if the wrong diet is consistantly consumed, or if yeast overgrowth damage is never reversed from previous drug and antibiotic use, toxins, and poor nutrition. Eating the right foods is the most important aspect of getting Candida under control, with the main purpose of building up the immune system.

Bee’s Candida Control Diet: 1.

High protein, mainly from animal meats, eggs, and seafoods (high protein means “higher” than recommended on the current food pyramid or in most people’s diets today).

2. High “good” fats and oils, including oil soluble vitamins and omega-3 essential fatty acids. 3. No bad oils and fats, soybeans or soy products, or processed foods. 4. Low carbohydrates. The recommended ratios of proteins to fats/oils to carbs are calculated according to “The Optimal Diet” – see details at the end of this section.

All foods must be as fresh and natural as possible (unprocessed), and free of additives, pesticides, heavy metals, irradiation, mycotoxins, neurotoxins (MSG, carrageenan, etc.), etc.

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Mammal meats such as beef, lamb, and bison should be from “certified organic” grass-fed free-range animals.

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Pork should be from pigs that are free-range and fed their natural diet.

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Chicken should be free-range and allowed to eat their natural diet which includes insects, worms and meats, like other birds.

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Fish should be from non-farmed sources, and as free of mercury and other pollutants as possible.

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Good fats and oils include coconut oil, butter, palm oil, lard, chicken fat, tallow, goose fat, fish oils, etc.

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The reason these are good fats is explained later on in this section. Fats and oils should not include any “new-fangled” man-made fats, including all oils, shortening, and margarines, from vegetable sources, except extra virgin olive oil. Bad man-made fats and oils include those from Canola, safflower, soybean, corn, etc. and any hydrogenated fats or oil (transfats), and any improperly processed oils.

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Vegetables should be from reliable organic or “certified organic” sources. High protein, mainly from animal meats, eggs, and seafoods

It is important that Candida sufferers eat the amount of protein required by their bodies from a selection of quality protein foods such as animal meats, eggs, and seafoods. Proteins are found in all types of food, but only meats, eggs, cheese and other foods from animal sources contain complete proteins, providing the eight essential amino acids that your body cannot produce on its own. Vegetables, fruits and grains contain incomplete proteins, and also do not contain the fat-soluble vitamins required by the body for utilizing protein and other nutrients.

Amino acids (made by the body from protein) provide the structure of all living things and in the human body they make up the muscles, ligaments, tendons, organs, glands, nails, hair and body fluids (except bile and urine). Enzymes, hormones and genes also are comprised of various amino acids.

Protein in the diet has the unique quality of slowing the breakdown of carbohydrates, which decreases the need for insulin secretion by the pancreas and it also stimulates glucagon release, that hormone that unlocks our stored fuel. Protein also helps produce hydrochloric acid in the stomach.

The best protein sources are meats that are not mass-produced, such as lamb, buffalo, bison, ostrich, venison or other wild game, or naturally raised meat, including poultry, eggs, beef, and pork, and seafoods that are not farm-raised.

Poultry - Chickens and turkeys that are pastured naturally will come from farms that are lush with pastures, and they will be healthy, producing deep yellow to orange colored egg yolks and yellow fat. Local farms are a good source of free-range certified organic poultry that are free of antibiotics, hormones, pesticides and herbicides. These poultry are not “stressed,” while mass-produced chickens are raised in severely cramped quarters and fed foods that are unnatural to them. This results in not only reduced health value, but less taste and less good fat.

Eggs are one of the most nutritious foods you can eat - They are a great source of high-quality protein and are rich in vitamins and nutrients essential to health, including B vitamins, vitamin A and vitamin E. In fact the only reliable and absorbable sources of vitamin B12 are from animal products, especially organ meats and eggs. Vitamin B12 is vital to a healthy nervous system and healthy blood and the one of the important nutrients lacking in vegetarians.

Raw, whole, organic eggs are phenomenally inexpensive, and are an incredible source of high-quality nutrients that many of us are deficient in, especially high-quality protein and fat. While it may take getting used to them, eating raw eggs is a simple way to improve your mind and your overall health. Eating cooked eggs will not have the same effect, although the less you cook the egg yolk (such as soft-boiled), the better it will be nutritionally.

Contrary to popular belief eggs are not a likely source of salmonella contamination. For a complete explanation see the Dr Mercola’s article on raw eggs.

Grass-fed beef – Beef that is truly grass-fed is a natural source of omega-3 fats (essential fatty acid) and vitamins A, D and E. True vitamin A, or retinol, is only found in animal fats and organs like liver. On the other hand plants contain beta-carotene, a substance that the body can convert into vitamin A (retinol) if certain conditions are present. But some people have difficulty converting beta-carotene, especially those with thyroid problems. Most candida sufferers have thyroid problems. Beta-carotene is not “true” vitamin A.

Grass-fed beef is also an ideal source of taurine and carnitine, needed for healthy eyes and a healthy heart, and it contains coenzyme Q10, another key nutrient for the cardiovascular system. Beef is also an excellent source of minerals like magnesium and zinc.

All cattle are grass-fed to some small extent, but during the few months prior to being processed most cattle are fed grains in order to fatten them up. Feeding them grains seriously depletes the nutrients in the meat and also makes the animals sick, which requires high doses of antibiotics. The best sources of grass-fed meats are local farmers that practice organic farming and provide their animals with lots of room to free-range and forage on grass. Beef should be butchered in the fall after a summer of feeding on fresh grass.

Fish, unlike mammals, birds and reptiles do not respond to sunlight and must feed upon phytoplankton and other fish in order to obtain and store significant vitamin D in their fat, flesh, skin, and organs.

Unfortunately, most fish available contains high mercury levels and other toxins, particularly farm-raised trout and salmon. The safest sources of fish are fresh and wild-caught from the ocean, and not from inland lakes, rivers or streams. Fresh fish is not labeled thoroughly so it is wise to ask about the source of the fish, i.e. from farm, lake or ocean, in order to find out whether it is fresh, wild-caught ocean-going fish, or shell fish and fish roe (fish eggs) in season from clean waters.

Good fish include Wild Alaskan or Pacific salmon, Summer Flounder, Croaker, Haddock, Arctic Char, fresh sardines, shrimp, herring, and anchovies. Fresh cold-water fish are also good, i.e. tuna, cod, haddock, herring, perch, and snapper are also good since they spend their lifetimes in the open seas distant from contaminated coastal waters. Canned skipjack or albacore tuna are safer than canned bluefin or yellowfin tuna. Small seafoods, such as oysters, sardines, anchovies and shrimp are okay to eat since they are small enough to have minimal contamination. Buy all canned fish that is packed in olive oil or spring water.

Avoid fish species that stay in coastal waters, or from inland lakes, rivers or streams, and those that consume near the top of the food chain, i.e. bluefish, carp, catfish, striped bass, trout, etc.

High quality “good” fats and oils, including oil soluble vitamins and omega-3 essential fatty acids.

Good fats and oils are equally important to protein in the diet and they are essential to health. They not only increase the body’s ability to absorb nutrients from the foods but also provide the most efficient source of energy. Carbohydrates require a lot of the body’s resources and energy in order to be digested and utilize them, whereas good saturated fats go directly into the bloodstream, providing a direct efficient source of energy and nutrients. They also provide the building blocks for cell membranes and a variety of hormones and hormone-like substances.

Good fats act as carriers for important fat-soluble vitamins A, D, E and K and for the conversion of carotene to vitamin A, for mineral absorption and for a host of other processes. The kinds of fats consumed greatly influences the assimilation and utilization of vitamin D as well.

Cholesterol is a molecule which is also called a lipid or fat. It is a soft, waxy substance found in all cells in your body. Contrary to propaganda from the drug and medical industry, cholesterol is produced in the liver from carbohydrates,

not from fats or oils. It is an important part of a healthy body because the body uses it to form cell membranes, some hormones and for many other important functions.

The word “cholesterol” is confusing because foods also contain cholesterol, which are fats or oils, i.e. animal meats, egg yolks, dairy products, nuts, avocados, olives, coconuts, and palm. However dietary fats and oils are not the same as the cholesterol made within the body by the liver.

Cholesterol has been unjustly demonized by the food, drug and medical industries, when in fact it is your best friend. Cholesterol’s job is to repair and protect, and it is essential for nourishing the brain and nervous system. The brain is 70% cholesterol and it could not function properly without it. Hormones, like estrogen and testosterone, are made from cholesterol and bile salts (for digestion) are made from cholesterol. Cholesterol is also a powerful antioxidant.

Cholesterol is a substance vital to the cells of all mammals. There is no such thing as good or bad cholesterol. In fact your body produces three to four times more cholesterol than you eat, and because cholesterol is made from carbohydrate foods your body would make cholesterol even if you consumed absolutely no fats and oils. The eminent American physician and scientist George Mann called the diet-heart idea “the greatest scientific deception of this century, perhaps of any century.”

The right kind of fat is nature-made saturated fat, in spite of what we’ve been led to believe. It plays many important roles in body chemistry. Unfortunately saturated fats have been given a bad name by the oil and food manufacturing industries, with the sole purpose of selling their products. This is also true for drug companies who perpetuate the cholesterol myth and low-fat diets in order to sell drugs.

The truth is, natural nature-made fats and oils have components found only in them, which are health-promoting, and all newfangled man-made fats are now known to be disease-causing. Health-giving saturated fats are stable and do not become rancid easily, and they do not draw upon the body’s reserves of antioxidants, nor do they initiate cancer or irritate the artery walls like man-made fats and oils.

Healthy saturated fats are an important part of any healthy meal. It draws nutrients out of foods and slows digestion so that natural enzymes and the assimilation process can take place. Healthy fats include butter, tallow, lard, poultry fats, fish oils, and tropical fats from palms and coconuts.

Butter from raw milk produced by certified organic grass-fed cows is a tasty, important saturated fat in the diet. Butter added to vegetables and meats, ensures proper assimilation of minerals and water-soluble vitamins in foods.

Many trace minerals are contained in butterfat, including manganese, zinc, chromium, and iodine, as well as Vitamin D and many other nutrients. In areas far from the sea, iodine in butter protects against goiter (enlarged or underactive thyroid). Butter is also extremely rich in selenium, a trace mineral with antioxidant properties.

Butter is a unique dairy product because pasteurization does not destroy its fat soluble vitamins. These include true vitamin A (retinol), vitamin D, vitamin K and vitamin E, as well as all of their naturally occurring cofactors needed to obtain maximum effect. Butter is the best source of these important nutrients. In fact, vitamin A is more easily absorbed and utilized from butter than from other sources and it is the best source of true vitamin A. Beta Carotene is not true vitamin A, which is contained in some vegetables. Beta carotene must be converted in the body to retinol (true vitamin A), which cannot be done by most candida sufferers or people who are not healthy.

Coconut Oil is another healthy saturated fat that contains many beneficial properties and helps prevent bacterial and viral infections. It is also a fabulous antifungal. It supports immune system function, supplies important nutrients necessary for good health and improves digestion and the absorption of nutrients from proteins and carbohydrates. The fat in coconut oil is easily digested and absorbed, unlike the man-made fats or oils that act just like plastic in the body. It puts little strain on the digestive system and provides a quick source of energy necessary to promote healing.

Coconut oil, butter, and palm oil are absorbed into bloodstream directly from the intestines through the lymph system, whereas other fats require pancreatic enzymes and bile to break them into smaller units and then they transported to the liver, where they are processed before entering the bloodstream. That is why these good saturated fats put very little strain on the digestive system, even for people who have had difficulty digesting fats or if they do not have a gall bladder.

When buying coconut oil look for one that is expeller pressed, unrefined, unbleached and undeodorized. Extra virgin is the highest quality – see the Coconut Oil Folder for more information, and for the survey done on our group, and sources with websites. Coconut oil is highly resistant to spoilage and has a long shelf life (2 years at room temperature), so it is not kept refrigerated. It is kept in the cupboard or on the kitchen counter. Like other saturated fats coconut oil goes solid when cooled below room temperature.

Coconut oil has a high burning point and is the perfect oil for cooking. It can be used alone, or mixed with butter, lard or other good fats for cooking and frying. Coconut oil can be taken by the spoonfuls with meals to aid digestion or melted on cooked foods. The recommended therapeutic dose for candida sufferers or anyone who is unhealthy is 5-6 tablespoons per day, in divided doses, preferably with meals that contain protein.

Since coconut oil is antifungal, antiparasitic, antibacterial and antiviral, etc. it will create die-off or healing reactions in people who are unhealthy, but it will be particularly pronounced in candida sufferers. The most common healing reaction is diarrhea because coconut oil helps clean out toxins, and diarrhea is a way for the body to get rid of toxins. Other healing reactions may include increased mucus in the intestines, nose, sinuses, lungs, etc.

To minimize healing reactions or die-off start taking coconut oil at a low dose (1/2 to 1 teaspoon 3 times a day) and gradually increase the amount every 4-5 days until you reach the maximum therapeutic dose of 5-6 tablespoons per day. It is also important to take coconut oil in divided doses during the day and not all at once.

Essential Fatty Acids (EFAs) - There are also two types of essential fatty acids that must be obtained from the diet and these are omega-3 and omega-6. They are called essential because we have to get them from food because our bodies can’t manufacture them from other fats. Most people’s diets contain an excessive amount of omega-6, therefore it is important to ensure the diet contains more omega-3 rich foods to offset this imbalance.

Good sources of omega-3s are animal meats and eggs. But there is an important difference in the ratio of omega-6s to omega-3s according to how the animals are fed and raised. For example, grain-fed beef can have ratios that exceed 20:1, but grass-fed beef is down around 3:1. These ratios are also found in all grain-fed versus grass-fed livestock. Grass-fed livestock are rich in all fats that are health-enhancing. Similarly free-range chickens produce eggs with an omega-6 to omega-3 ratio of 1.5 to one, whereas commercial eggs have a ratio of 20 to one.

One of the best sources of omega-3 is found in fish. That is because omega-3 in fish is high in two fatty acids crucial to human health, which are called eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). These two fatty acids are essential to health, and also in preventing heart disease, cancer, and many other diseases. EPA and DHA do not require conversion by the body like alpha-linolenic acid (ALA) contained in flaxseed oil.

Flaxseed oil is not recommended as a source of omega-3 because it contains alpha-linolenic acid (ALA) that must be converted in the body to useable forms, which are EPA and DHA (form found in fish oils, and cod liver oil). Most candida sufferer’s bodies are incapable of making the conversion to EPA and DHA, therefore they need to take fish oils or cod liver oil and not flaxseed oil. Fish oils (Omega-3) are taken during the summer when enough vitamin D can be obtained from the sun, along with vitamin A, and cod liver oil is taken during the winter, which contains vitamins A and D, and Omega-3.

Evening primrose oil and borage oil are recommended by many health practitioners however they contain omega-6 and no omega-3, and the diet contains plenty of omega-6 without taking any extra supplements.

Fat-soluble vitamins include true vitamin A, called retinol, vitamin D, vitamin E and vitamin K, as well as all of their naturally occurring cofactors. All of these fat-soluble vitamins are essential to health and a healthy immune system.

Vitamin A is all-important in our diets since it enables the body to use proteins and minerals, ensures proper vision, acts as an antioxidant, enhances the immune system, enables reproduction, and fights infections. It is also important for the formation of bones and teeth. Protein cannot be utilized by the body without Vitamin A. Beta carotene found in plants is not a true Vitamin A since it requires conversion from carotene to vitamin A in the intestines in order to be utilized by the body. Most candida sufferers and unhealthy people are unable to make this conversion, so it is best to consume enough “true” oil soluble vitamin A from meats, liver, eggs and cod or halibut liver oil supplements.

Vitamin D is required for calcium and phosphorus absorption and utilization. It is necessary for growth, for healthy bones and teeth, for proper development of the brain and nervous systems and for normal sexual development. Vitamin D normalizes blood sugar when there is adequate calcium in the diet. Vitamin D is actually more of a hormone than it is a vitamin.

In order to achieve optimal levels of vitamin D from the sun 85% of body surface needs exposure to prime midday sun (10:00 AM to 2:00 PM). Most people require 800 – 1200 IUs of vitamin D daily. About 100-200 IUs of vitamin D are produced for each 5 percent of body surface exposed.

Light skinned people need 10-20 minutes of exposure, while dark skinned people need 90-120 minutes. It takes about 24 hours for UV-B-stimulated vitamin D to show up as maximum levels of vitamin D in the blood. Please note that natural body oils are critical to this absorption process. Because the body needs 30-60 minutes to absorb these vitamin D containing oils, it is best to delay showering, bathing, or swimming in a chlorinated pool for one hour after exposure.

Vitamin E is a very effective antioxidant that can be depleted by a low-fat diet. Vitamin E improves circulation, promotes normal clotting and healing, repairs tissue and reduces blood pressure.

Vitamin K is needed for blood clotting and plays an important role in bone formation. It also converts glucose into glycogen for storage in the liver. Vitamin K is made by the body in the large intestines. Most candida sufferers have digestive problems and may not be able to make vitamin K but there is an abundant supply in many foods, so there is no need to take extra supplements.

The best sources of these important fat-soluble vitamins are animal meats and their by-products, i.e. grass-fed beef, free-range poultry, cod liver oil or fish oil, lard from pigs exposed to sunlight, liver, wild fish, butter, and eggs from free-range properly fed chickens, to name a few. However, it is recommended that candida sufferers supplement some of these all important oil soluble vitamins in order to obtain enough to boost their immune system.

Cod Liver Oil & Fish oils - Vitamin D and essential fatty acids contained in fish are so essential to health it is important to take a supplement to obtain them, particularly if you do not eat fish or seafoods. A synthetic form of vitamin D is contained in some supplements, which is D2, also called ergocalciferol, which you do not want to consume. Instead, buy supplements that contain real vitamin D, which is designated as D3 or calciferol.

The best source is of vitamin A and D, and omega-3 essential fatty acid is cod liver oil. Look for oils that are free of chemical modification and processing (unrefined), purified to the highest standards, routinely tested and free from detectable levels of mercury, cadmium, lead, PCBs and other contaminants. Good brands include Blue Ice, Radiant Life and Garden of Life. Cod liver oil should be kept refrigerated after opening – see the Cod Liver Oil Folder for more information about cod liver oil and nutrients levels in certain products.

During summer months when sun exposure provides good levels of vitamin D by acting on the natural oils of the skin it is advisable to take fish oils that are high in omega-3s, such as salmon, krill, mackerel, etc., along with vitamin A found by itself in fish oil or halibut liver oil capsules designated as such (without vitamin D).

During winter months cod liver oil provides three important nutrients, vitamins A and D, and omega-3. The amount of each of these nutrients varies greatly from one product to another, with some products requiring extra supplements. Please see “Cod Liver Oil Products with Nutrients” in the Cod Liver Oil Folder in our Group’s files for brands and specific recommendations.

Recommended Daily Nutrients:

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Vitamin A: 20,000 to 30,000 IUs

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Vitamin D: 800 to 1,200 IUs

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Omega-3: 2,000 to 3,000 mg Eliminate man-made fats and oils, soybeans and soybean products, and processed foods.

Candida sufferers cannot afford to jeopardize their health by consuming toxic and damaging oils and fats, so they must avoid all of man-made hydrogenated (trans-fats) and polyunsaturated fats and oils made from vegetables oils,

except extra virgin olive oil. These man-made fats and oils are not only toxic and increase the body’s need for vitamin E and other antioxidants, but they also greatly depress the immune system. They are only one molecule away from being plastic, and they act just like plastic in the body. You wouldn’t melt down Tupperware and eat it, so you do not want to eat any plastic fats and oils.

The hydrogenation process makes trans-fats, which are more damaging than any other oils and fats because it employs: 1) high heat, 2) a metal catalyst such as nickel, zinc, copper, or other reactive metals and 3) hydrogen gas. This is a volatile combination designed to extract and process oils, but it results in an extremely toxic product that the body reacts to like other toxins.

Also these fats and oils go rancid very easily, even when refrigerated and often they are rancid when purchased. The most common man-made fats to avoid are derived from plants such as canola (from rape seed), soy, safflower, sunflower, soybean, and corn.

The plants from which these oils and fats are produced have evolved a variety of toxins designed to protect themselves from “predators” such as grazing animals, and their seeds contain a variety of toxins that seem to be specific for mammalian ingestion. The seed oils themselves block digestive enzymes that break down protein in the stomach, and these digestive enzymes are necessary for proper digestion, production of thyroid hormones, clot removal, immunity and general adaptability of cells. Therefore using such plants to produce oils and fats is unnatural, and very damaging to the body.

Unfortunately the body will incorporate these fats and oils into every cell, which changes the cell membrane’s structure. When these plastic fats and oils are incorporated into the cells it makes them flabby so that they lack integrity and necessary stiffness, which also makes them weak. Weak flabby cells allow toxins to enter them, which further damages health, as in the case of lung cancer from inhaled toxic substances such as cigarette smoke. Healthy cells are made of 50% saturated fats, and they do not allow such toxins to enter them.

For this reason all man-made fats and oils, found in margarine, shortening, mayonnaise, salad dressing, canned meats, most commercial baked goods and processed foods, should not be consumed, even by healthy people.

Do not eat Soybeans and Soy-based foods, additives or derivatives – Soy and all soybean based products, milks, oils, etc. are toxic and extremely damaging to the body! Soybeans contain large quantities of natural toxins or “anti-nutrients,” including potent enzyme inhibitors that block the action of enzymes needed for protein digestion. These inhibitors are “not” deactivated during ordinary cooking

and can produce serious gastric distress, reduced protein digestion and chronic deficiencies in amino acid (proteins) uptake. In test animals, diets high in enzyme inhibitors cause enlargement and pathological conditions of the pancreas, thyroid malfunction and other diseases including cancer.

Soybeans also contain haemagglutinin, a clot-promoting substance that causes red blood cells to clump together, and it contains one of the highest percentages of pesticides of any of our foods, as well as being 99% genetically modified. Soy causes a great deal of damage to the thyroid and other organs in the body.

Soybeans are also high in phytic acid, present in the bran or hulls of all seeds, which blocks the absorption of essential minerals - calcium, magnesium, copper, iron and especially zinc - in the intestinal tract. Soy is not healthy for anyone, so all soy and soybean based products must not be consumed. Please note that lecithin contains in many foods is very often derived from soybeans. For more information about the damaging effects of soy and soy based products go to: http://www.westonaprice.org/mythstruths/mtsoy.html.

Processed Foods should be avoided whenever possible. Not only do they contain damaging substances and ingredients like additives, preservatives, pesticides, emulsifiers, etc., but it almost impossible to find products that do not contain soybean products and man-made oils and fats such as canola, safflower, corn, etc. Processed products such as grains, nuts, seeds and legumes are not properly prepared prior to processing so enzymes that block mineral absorption and interfere with protein digestion are still intact. Even healthy people should not consume such processed foods.

Low Carbohydrates

Low carbohydrate consumption is an important aspect of the Candida Control Diet because high carbohydrate foods feed the Candida. Carbohydrates are any foods not classified as protein or fat, including vegetables, grains, nuts, seeds, legumes, and fruits.

Since grains, legumes, nuts, seeds, and most fruit (except lemons and limes) are not allowed on the Candida Control Diet this leaves a wide variety of vegetables that are healthy to consume. Vegetables that contain the lowest carbohydrates and sugars include green beans, broccoli, cauliflower, cabbage, turnip, spinach, asparagus, celery, peppers, kale, mustard greens, and Chinese cabbage to name a few. Some vegetables also inhibit the growth of Candida such as raw garlic, onions, horseradish, cabbage, broccoli, turnip, and kale.

. Take essential supplements Candida sufferers need to build up their immune system, not only with a nutrient-rich diet, but also by supplementing with basic essential vitamins, minerals and other nutrients.

Only Take Recommended Supplements Most candida sufferers are much more successful if they only take the essential supplements listed below. If you are currently taking any other supplements it is best to gradually go off of them. Many supplements recommended by others, i.e. naturopaths, dieticians, and other healthcare professionals, are because they do not understand what a truly good diet is. This leads them to recommend supplements that are obtained from the nutrient-dense foods that are already included in Bee’s candida diet.

Why Other Supplements are Unnecessary Most “extra” supplements are totally unnecessary, often causing adverse effects, or they are a complete waste of money. Kelp, seaweed and other green supplements are good examples of this. Not only are many green supplements too strong for sick people to handle, often overwhelming the body, but they also contain too much iodine. Iodine is only required in trace amounts in the body and you will get all that your body requires by eating butter and by taking the recommended amount of good ocean sea salt (1 1/2 teaspoons minimum per day). Too much iodine causes just as much problem for the thyroid as too little.

Amino acids in supplement form or in powders are another example. Such supplements are processed in pill or powdered form, often from soy, which has been hydrolyzed. Hydrolyzing is the chemical method of producing monosodium glutamate (MSG), and MSG is a neurotoxin, meaning that it is poisonous to nerve tissue or to the brain or spinal cord.

Such products may be advertised as “all natural,” but they are far from it, and they cause a lot of serious damage in the body. Amino acids contained in real foods like eggs and meats are much easier for the body to digest and utilize compared to any processed amino acids.

Macrominerals There are only seven (7) macrominerals required by the body in amounts of 200 mg or more per day – all of the rest of the minerals are only required in “trace”amounts: calcium magnesium chloride - contained in ocean sea salt

sodium - contained in ocean sea salt phosphorus - found in all animal meats and eggs potassium - found in many foods, i.e. eggs, meats and veggies, particularly green veggies, and also one cup of tea contains 120 mgs. sulphur – found in eggs, meats, lemons, garlic and many other foods

Essential Supplements List – Calcium/Magnesium, Vitamin B Complex, and Vitamin E supplements must indicate on the label that they contain “no” yeast, soy, wheat, gluten, dairy, sugar, preservatives or additives.

3. Calcium/Magnesium Citrate, with “elemental amounts” (meaning the amount that is absorbed) indicated on the label, with an equal ratio of calcium to magnesium. Most supplements contain about 350 mgs of calcium per tablet. Take one or more a day depending upon how much is contained in the diet from other sources. Many calcium/magnesium supplements contain a ratio of 2:1 (calcium to magnesium), in which case a separate supplement of magnesium citrate is necessary to equal out the proportions.

Usually 1,000 to 1,200 mgs of calcium are recommended daily, with half that amount of magnesium, but that not correct. In fact taking such a high amount of calcium will cause imbalances in the body and be very damaging in the long run. Most of us are more deficient in magnesium than in calcium, so it is important to take at least an equal amount until you see how your body reacts.

Most candida sufferers will do very well on 600 mgs each of calcium and magnesium per day in divided doses. Muscle cramps indicate you need more magnesium, and possibly less calcium, and deep muscle pains indicate you’ve taken too much calcium. If you have more cramps and muscle pains on your left side it indicates that your calcium intake is either too high or too low, and if you have more cramps and muscle pains on your right side it indicates that your magnesium intake is either too high or too low. It is very difficult to balance calcium and magnesium, but each individual must find their own optimal levels by experimentation. Your body can only handle a maximum of 500 mgs of calcium at a time, so if you are taking more, it must be split into smaller doses.

Eggshells are a great source of calcium. Eggshell calcium contains healthy, balanced calcium because it also contains trace amounts of other minerals. Eggshell calcium is probably the best natural source of calcium, and it is easier for your body to digest and absorb than tablets or capsules. One-half (1/2) teaspoon of powdered eggshells equals 400 mgs of calcium. Please see “Eggshell Calcium, How to Make it and Take it” in our Group’s folder “Candida Supplements”. Calcium/Magnesium Dose: Maximum of 300 mgs of each taken twice a day.

2. Liquid Chlorophyll – Chlorophyll is a whole-food that contains a wide array of vitamins, minerals and enzymes. It helps build the immune system, detoxifies heavy metals (mercury, lead, cadmium, etc.), and other pesticides in the body, improves the digestive system, improves energy levels and normalizes blood sugar and blood pressure levels.

Note that chlorella used to be recommended, but too many candida sufferers were intolerant of it, and it is difficult to find a good brand. Therefore, only liquid chlorophyll is recommended. If you are currently taking chlorella without any ill effects, you can continue taking it. One of the best liquid chlorophyll products is Chlorofresh by Nature’s Way, which is derived from alfalfa. It is available in 16 fluid ounce glass bottles. Liquid Chlorophyll Dose: Take 1 tablespoon of liquid chlorophyll 3 times a day in 4 ounces of filtered water.

3. Cod Liver Oil in the winter and Fish Oil in the summer Cod liver oil provides omega-3, vitamin A and vitamin D. Get a good quality product that is unrefined, containing naturally occurring vitamin A and D. See the Cod Liver Oil Folder for more information, particularly the article “Cod Liver Oil Products with Nutrient Levels” which compares some brands, along with extra supplements required in order to obtain enough nutrients daily, i.e. vitamins A and D from halibut liver oil.

Many brands of cod liver oil are processed to remove all the vitamins A and D and then have synthetic vitamins A and D added back in. These products should be completely avoided since synthetic versions of A and D can be toxic. For those living in Canada or overseas, where recommended brands are not available, contact the manufacturer and enquire whether the A and D contain in their cod liver oil is naturally occurring or synthetic.

The best overall brand of cod liver oil is Blue Ice – you only need 1 teaspoon per day, plus 10,000 IUs of vitamin A from halibut liver oil or fish oil capsule (without vitamin D). Blue Ice Cod Liver Oil is available at: http://www.drrons.com/cod-liver-oil.htm and http://www.greenpasture.org/cod_liver_oil.php

Recommended Daily Nutrients for Candida: Vitamin A: 20,000 to 30,000 IUs Vitamin D: 800 to 1,200 IUs Omega-3: 2,000 to 3,000 mgs

Fish Oil contains omega-3 only, and it is taken in the summer providing you can get enough exposure to the sun. In order to achieve optimal levels of vitamin D from the sun, 85% of body surface needs exposure to prime midday sun (10:00 AM to 2:00 PM). About 100-200 IUs of vitamin D are produced for each 5 percent of body surface exposed.

Light skinned people need 10-20 minutes of exposure, while dark skinned people need 90-120 minutes. It takes about 24 hours for UV-B-stimulated vitamin D to show up as maximum levels of vitamin D in the blood. Please note that natural body oils are critical to this absorption process. Because the body needs 30-60 minutes to absorb these vitamin D containing oils, it is best to delay showering, bathing, or swimming in a chlorinated pool for one hour after exposure.

The best fish oils are from “wild-caught cold-water fish,” i.e. anchovy, arctic cod, herring, krill, mackerel, salmon, and sardine. Fish Oil & Vitamin A Dose: Take 2,000 - 3,000 mgs of fish oil per day, along with 20,000 – 30,000 IUs of vitamin A from halibut liver oil or other fish oil capsules (without vitamin D).

4. Vitamin B Complex (balanced only), containing the following B Vitamins (Note: Some supplements do not contain all of the following B Vitamins): 50 mg Vitamin B-1 (Thiamine) 50 mg Vitamin B-2 (Riboflavin) 50 mg Niacin (not niacinamide which is synthetic) – see Note. 50 Vitamin B-6 (Pyridoxine) 50 mcg Vitamin B-12 50 mcg Biotin 1 mg Folic Acid 50 mg D-Pantothenic Acid 50 mg Choline 50 mg Inositol

Note: If you cannot buy a Vitamin B Complex that contains niacin, you can buy one that contains niacinamide, but you should also buy niacin separately and take it in addition to the Vitamin B Complex tablet. Niacin causes flushing, redness, and itchiness of the skin because it dilates blood vessels, even the tiniest capillaries, which releases radiation from the body. Radiation from the sun and other sources accumulate and build up in the body – remember all those terrible sunburns? Niacin also chelates out heavy metals from of the body. Vitamin B Complex Dose: Take 50 mgs twice a day plus 50 mgs of niacin, if it is separate.

5. Vitamin C, containing rosehips, citrus bioflavonoids, hesperidin and rutin. Take 4,000 mgs in divided doses (1,000 mgs 4 times per day). The best combination of vitamin C to take is: 1,000 mgs from a Vitamin C supplement containing rosehips, citrus bioflavonoids, hesperidin and rutin plus 3,000 mgs of sodium ascorbate.

Sodium ascorbate is a combination of powdered ascorbic acid crystals and baking soda. Most ascorbic acid contains 1,000 to 1,200 mgs of vitamin C for 1/4 teaspoon. Mix equal amounts of ascorbic acid and baking soda, and then add filtered water. If you get loose stools by taking 4,000 mgs per day you might need to start with less and gradually increase it – only increase the amount every 5 days. Vitamin C Dose: Take 4,000 mgs or more daily in divided doses.

6. Vitamin E (natural source only). Natural source vitamin E is indicated by the small “d” in front of the different types of vitamin E, such as d-alpha-tocopherol. The synthetic version begins with “dl”, i.e. dl-alpha-tocopherol. Most vitamin E supplements are derived from soy, which must not be taken. Clear Base or dry formulas are more likely to be soy-free. Vitamin E Dose: Take 200 IUs twice a day, or 400 IUs once a day (if you have been taking 800 IUs a day you can continue on that amount.)

7. Minerals – The best way to obtain minerals is: By consuming a balanced diet as noted in the article “How to Successfully Overcome Candida.” By taking calcium/magnesium supplements. By drinking good filtered water that contains plenty of minerals, along with at least 1-1/2 teaspoons of ocean sea salt, which contains over 84 minerals, i.e. Celtic Sea Salt (Nature’s Cargo in Canada), Himalayan, etc.

Electrolyte Drink: 1/4 teaspoon of ocean sea salt and the juice of 1/2 of a freshly squeezed lemon added to 6 ounces of filtered water - drink 6 times a day (drink 3 of those glasses with meals to aid digestion).

Mineral Dose: Take a minimum of 1-1/2 teaspoons of ocean sea salt per day in addition to good filtered water that contains minerals.

8. Coconut Oil – Coconut oil is included as part of the diet, so it would not be started later on like other antifungals, but it is listed here in order to clarify the amount to take. Buy a good quality coconut oil that is expeller pressed, and not refined, bleached or deodorized. Coconut oil is part of the diet, so it is not started later on like other antifungals. See the Coconut Oil Folder in our Group’s files for brands and websites. Coconut Oil Dose: Start with one 1/2 to 1 teaspoon per day and gradually increase it every 4-5 days up to 5-6 tablespoons per day (taken in split doses). Note: 3 teaspoons = 1 tablespoon.

About the Author... Bee Wilder has a wealth of knowledge and experience both as a former sufferer of candida and convenor of the candida support group. Since the 1980s when Bee could eat only a few types of foods and was so sensitive to yeasts she had to adminster herself an allergy shot every day, she has not only fully recovered but now is more robust than

ever. Bee lives in Calgary, Alberta, Canada and continues to research natural health and nutrition. You can find more articles and support at her website: Healing Naturally by Bee