10 Candida Diet Mistakes That Could Be Keeping You Sick
Greetings. It's New Zealand naturopath, EricBakker, author of Candida Crusher and formulator of the Canxida range of dietary supplements.Thank you, again, so much for checking out my tutorial today. I really appreciate all myloyal fans, patients, people that I know, practitioners, s, naturopaths, chiropractors,there are a lot of people now who look at my tutorials, and I really appreciate you checkingout my channel. I've got a question here from a young guyin Canada and his name is Josh. His name on YouTube is ProChessPlayer. Josh has been lookingat a lot of my tutorials for some time. Thank you for your email, Josh. I really appreciateyour email and also thank you so much for
giving me the awesome feedback on my Canxidarange of products that you've been using on yourself and also on your mom there for awhile. Thank you. Josh's question relates basically to Candida,of course, and it is, can you explain the top 10 reasons why people don't recover orfail on the Candida diet. The 10 reasons why people don't fully recover on it. I've donea tutorial here and I've come up with 10 reasons and I'm sure there are 100 reasons, but theseare 10 common ones I see in my that relate to patients. Let's just start off.Number one. Thinking one little drink won't do too much harm. This is something I hearfrom a lot of people. If you've got a problem
drinking, but if you drink quite regularlyand you want to cut out, you need to bear in mind that alcohol has a very powerful effecton the digestive system. In fact, I believe that if people are serious about recoveringfrom any kind of Candida, regardless whether it's a vaginal yeast infection or jock itchor a skin problem, tinea, they may have toenail fungus, whatever kind of a yeast infectionyou've got. Even more so if you've got SIBO, like small intestinal bowel overgrowth. Ifyou've got bloating, gas, IBS, IBD, constipation, no matter what kind of gut problem you'vegot. If you're not prepared to cut out drinking entirely for at least six months, it's justisn't going to happen. You're not going to
recover.I couldn't give a hoot what any says, any professor says, what any book says, orwhat any Google says. I couldn't give a hoot. And why wouldn't I give a hoot? Because Isee patients in my every day now for nearly 30 years with these kind of problems.And I also see that they just don't recover fully unless they're committed to cuttingout alcohol entirely for a long period of time. So the longer you've been sick, themore you've got to understand this concept that you need to make a permanent, longtermchange in your diet and your lifestyle, particularly. Think about why you want that drink. How youhave the drink. Under what circumstances.
How often? The quantity. All those sort ofthings you need to think about. If you're really committed to good health, as they say,if you don't make time for health now, make sure you have plenty of time for sicknessdown the track. So now is the time to decide that one little drink is not a good idea ifyou want to recover. And the danger is when you partially recoverand you're starting to think, quot;Oh, I'm not feeling too bad. I might just go down theroad and have a beer.quot; Or your friends will call you up. They've got a barbecue on orthere's a party coming on and you turn up at the party and there's wine all around theplace, bourbon and coca cola and all this
sort of junk. And all of a sudden, someonegives you a glass. So if you're in my room now and I gave you a glass of alcohol rightnow, you're going to look at it and think, quot;Mmmm, I might have a sip of this.quot; And that'show easy it is. It's very easy to drink alcohol. It's very easy to drink alcohol when you'restarting to feel good. And of course, on the road to recovery, that's when it often occurs.So be very careful and be fully committed to a full recovery, which means strict adherence,no alcohol, and not until you feel well. But until you feel well to the point where youknow inside there's a big chance you're not going to aggravate.And the last thing I'll leave you with with
Can I Eat Pasta On A Candida Diet
Greetings. New Zealand naturopath Eric Bakker. Author of Candida Crusher and also the formulatorof the Canxida range of products. Thanks for checking out my tutorial. We're going to talk about pasta today. Is pasta okay on the Candida diet? I get many, many people asking me this question. I get emails.
It's a common question. Is this okay? Pasta, when you look at it, it's a prettycrappy food. It's made from wheat flour and most of it'sreally from durum wheat, so it's very high in protein, but it's got quite a bit of glutenin it. The unfortunate thing with pasta is that peoplehave a whole plate full of pasta and they put a heap of sauce on it and they think thisis a really great meal. It's actually a pretty crappy meal.
There are healthy alternatives to pasta. You can get soba noodles that are made frombuckwheat. There's a new one now called shirataki noodlesthat are made from a wild yam. You'll find that in some health food shops. Shirataki is actually a very fine translucentnoodles, almost like you can see through like glass. It contains stuff called galactomannan, whichis actually prebiotics. It's actually very good for the bowel.
Should you avoid all pasta? If you look at what pasta is made of, especiallyif you've got bloating, gas, and a yeast infection, it's probably not really the best food foryou to eat. I prefer you to back off pasta and go morefor the soba noodles or the 100 percent buckwheat, which I quite like. Make sure that if you do, buy buckwheat noodlesor soba, that's it's 100 percent buckwheat that doesn't contain flour, rice or stufflike that. Because some of them are actually blends.
My Asian shop actually sells 100 percent sobanoodles. They taste quite nice with a nice meat sauceon top. That's a healthy one. Don't be fooled by couscous because that'salso wheat. Cracked wheat, couscous, these are all basicallywheat products. So if you're trying to go gluten free, avoidthese foods. Buckwheat, perfect, 100 percent gluten free. Shirataki noodles, perfect, 100 percent glutenfree.
Personally, I'm okay with gluten and I goeat pasta just for the record, but I only eat a very small amount of pasta. I wouldn't eat like a whole plate full ofstuff. I really like lasagna and spaghetti and mydigestive system is fine. I've got no problem myself. Just when you eat these foods, if you do decideto eat pasta, because remember I'm not the food police. I'm not going to tell you what you shouldand shouldn't do.