Our digestive tract is lined with intestinal microorganisms that are indispensable to proper nutrient absorption. They break down our food, enabling us to convert it into blood. We have over 500 different species, each with its own proportion; some we need in small amounts, and others in larger quantities. Our gut flora changes based on our diet; for example, people who eat a lot of meat have very different intestinal flora from vegetarians. Depending on what we eat, we either promote or inhibit the growth of specific microorganisms.
Candida is one such microorganism that we need only in tiny amounts. When there is too much Candida, it does the opposite of what microorganisms should do: it inhibits the proper assimilation of essential amino acids and other nutrients, weakens the immune system, and affects the entire body. Candida doesn't just stay in the digestive tract; it can slip through weakened areas in the gut lining and enter the bloodstream and other body tissues. When Candida spreads throughout the system, it is called systemic candidiasis and can cause many degenerative and autoimmune diseases.
Toxic by-products caused by the metabolic process of systemic Candida lead the immune system to produce antibodies constantly, eventually causing it to weaken. This can lead to autoimmune diseases such as MS, rheumatoid arthritis, and lupus, as well as other immune-debilitating diseases like cancer and AIDS. Candida overgrowth is similar to what Eastern traditional medicine calls "dampness" or what we may refer to as yeast-like fungi in the body.
Studies have shown that if you implant a live cold virus into someone's nose, only 12 out of every 100 people actually develop a cold. Many pathogens and viruses need a supportive environment to grow, and a body high in Candida (damp) provides an ideal environment for these to thrive.
Symptoms of Candida Overgrowth:
Chronic tiredness
Mental sluggishness
Chronic vaginitis, prostatitis, or anal itching
Bloating
Digestive problems
Bad breath
Mucus in stools
Frequent colds
Cravings for sweets or yeast bread
Recurrent fungal infections like athlete's foot
Low immunity
Scattered and unfocused mind
Memory loss
Severe cases: mental derangement, manic/depression, delusion
Allergies to many foods and environmental substances
Causes of Candida Overgrowth:
Sugar and flour
Too much salt, especially processed salt
Stale or rancid foods
Mucus-producing foods
Too much raw food, as it weakens the system (the stomach digests through heat, and raw foods are cold)
Processed and refined foods with chemicals or additives
Refined oils
Overeating
Too many different foods at one meal
Yeasted bread
Alcohol
Antibiotics (kill off microorganisms in the digestive tract, creating an environment for yeast and fungus to grow)
Hormonal birth control
Eating animal products with antibiotics in their feed
How to Kill Candida and Restore Balance:
Refrain from all the causes listed above.
Add the following to your diet: Acidophilus culture, raw sauerkraut, chlorophyll-rich foods, deep green vegetables, quality vinegar or tamari sauce, sourdough bread, small daily amounts of miso soup, and other natural ferments.
Chew your food very well.
Eat grains sparingly as they are mildly mucus and acid-forming; chew well to make them more alkaline and less mucus-forming. Grains that are best for drying dampness include millet, buckwheat, rye, oats, barley, amaranth, quinoa, and short-grain brown rice. Sprouting grains makes them even better. In severe cases, grains should not make up more than 20% of the diet.
Aduki beans and mung beans are especially good for drying dampness.
Include radish, mushrooms, pickled vegetables, garlic, greens, and seaweeds in your diet.
Benefits of Miso:
Contains amino acids, trace vitamin B12, and lactobacillus
Aids digestion and assimilation
Alkalizing for the body, promoting resistance to disease
Best when combined with food and not overcooked
Benefits of Pickles:
Aid digestion and restore intestinal flora by promoting lactobacillus acidophilus
Benefits of Sourdough:
Contains live airborne yeast, making it digestible
The long rising phase allows fermenting agents to break down the cellulose structure, releasing nutrients into the dough
Contains lactobacillus, which helps generate intestinal flora essential for digestion and elimination
Neutralizes nearly all of the phytic acid in grains
Your emotions can affect how fermentation works. If sourdough isn't working for you, try more starter, using ceramic or wooden bowls or pans (metal can lessen fermentation), and kneading more.
For recipes, look under: Sour Dough Gluten-Free Bread and Grain Kayu Bread.
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