Doctors Appointment & Candida

Jamaica was amazing but my stomach issues are continuing.  Off to the doctors I went. I told the doctor all of my symptoms.  He took some blood, sent me for an ultra sound on my stomach, plus I had to have a colonoscopy. Two weeks later I get my results and nothing.  They can’t find anything wrong with me.  I was so frustrated because I know something is wrong, I don’t feel well and my stomach hurts all the time.

I decided to go to see my Natural Path Doctor.  Same thing, she takes my blood and puts it on the screen for me to see.  Well let me tell you I was mortified. There was all these little tiny things swimming around in my blood.  She took one look and told me I was full of Candida. Here is a link for your information on candida. www.thecandidadiet.com/what-is-candida-albicans/

These are my symptoms.

  • Chronic fatigue
  • Brain fog or poor focus and concentration
  • Recurring yeast infections
  • Oral thrush
  • Sinus infections
  • Food allergies/intolerance
  • Fungal infections on the skin and nails
  • A weak immune system
  • Joint pain
  • Low mood
  • Anxiety and/or depression
  • Persistent, intense sugar cravings
  • Cravings for processed carbs, such as bread, pasta, and pastries
  • Digestive issues (gas, bloating, constipation, diarrhea, mucous in stool)
  • Low libido
  • Canker sores
  • Developing new food sensitivities/intolerances
  • Skin issues (acne, eczema, psoriasis)

I now have to go on an intense diet and supplements to help get rid of these candida bugs.

1. Starve the yeast: This was the first step and we accomplish this with a strict diet. No sugar allowed! Sugar will feed the candida. No fruit for the first two weeks of treatment, then fruit is limited to two low-glycemic choices. No dairy products , milk has the sugar lactose that tends to promote yeast overgrowth. Also, milk can contain antibiotics that will promote overgrowth. No yeast-containing foods such as alcohol, peanuts and bread. Melons are recommended. I had to remove all foods that are sensitive to the gastrointestinal tract. Doing this helped the whole repair process.

2. Kill the critters: This is can be a months-long process. Each month, I switch the protocol. Potentent anti fungal herbs that I use: grapefruit seed extract, olive leaf, garlic (no smell)— there are many brands that are availuable. These are always combined with caprylic acid, which is also excellent at breaking down candida.

3. Repopulate the gut: It’s essential to put good bugs into the gut to crowd out the bad ones. I take probiotics twice a day.  Probiotics also encourage proper bowel movements; if you’re not pooping properly, the body will recirculate yeast and that’s the last thing you want. Other things that ensure elimination: flax seeds and chia seeds mixed in salads and smoothies. Fermented foods are great for repopulating the gut with good bacteria:  sauerkraut, kefir, yogurt and coconut water are a few of my favorites. Beef Bone Broth soup is one of the things I drank the most.  It helps heal your stomach. I will include a recipe at the end of this blog.

4. Support the detox process: Enhanced liver function is imperative at this time. The liver is the body’s oil filter and when you get rid of Candida, it has to function optimally to help the body rid itself of the yeast. Candida has been shown to cause liver damage.  I’m on a liver support tincher for the next couple of months.

5. Emotional healing: It is so important to take it easy while going through this process. The feared die-off reaction can amplify the symptoms of Candida for a short period of time and this can be upsetting and debilitating. I often go for homeopathic remedies, which are excellent at re-balancing and supporting the body’s overall vitality during this time of cleansing. Anytime really, love homeopathic remedies, and essential oils which we will talk about another time.

6. Side Effects? I lost close to 15 lbs within the first 4 months.

To be continued…

Bone Broth Recipe

YIELD Makes about 8 cups of broth, depending on cooking time
ACTIVE TIME 30 minutes
TOTAL TIME 9 to 24 hours

Ingredients

    • 4 pounds beef bones, preferably a mix of marrow bones and bones with a little meat on them, such as oxtail, short ribs, or knuckle bones (cut in half by a butcher)
    • 2 medium unpeeled carrots, cut into 2-inch pieces
    • 1 medium leek, end trimmed, cut into 2-inch pieces
    • 1 medium onion, quartered
    • 1 garlic head, halved crosswise
    • 2 celery stalks, cut into 2-inch pieces
    • 2 bay leaves
    • 2 tablespoons black peppercorns
    • 1 tablespoon cider vinegar
  1. Special equipment:
    • 6-quart (or larger) stockpot or a large slow cooker

Preparation

    1. Preheat oven to 450°F. Place beef bones, carrots, leek, onion, and garlic on a roasting pan or rimmed baking sheet and roast for 20 minutes. Toss the contents of the pan and continue to roast until deeply browned, about 20 minutes more.
    2. Fill a large (at least 6-quart) stockpot with 12 cups of water (preferably filtered) . Add celery, bay leaves, peppercorns, and vinegar. Scrape the roasted bones and vegetables into the pot along with any juices. Add more water if necessary to cover bones and vegetables.
    3. Cover the pot and bring to a gentle boil. Reduce heat to a very low simmer and cook with lid slightly ajar, skimming foam and excess fat occasionally, for at least 8 but up to 24 hours on the stovetop. (Do not leave on stovetop unattended, simply cool and continue simmering the next day.) The longer you simmer it, the better your broth will be. Add more water if necessary to ensure bones and vegetables are fully submerged. Alternately, you can cook the broth in a slow cooker on low for the same amount of time.
    4. Remove the pot from the heat and let cool slightly. Strain broth using a fine-mesh sieve and discard bones and vegetables. Let continue to cool until barely warm, then refrigerate in smaller containers overnight. Remove solidified fat from the top of the chilled broth.
Do Ahead:
Broth can be stored for up to 5 days in the refrigerator and up to 6 months in the freezer.

1. Heal and seal your gut. According to Jill Grunewald, a holistic nutrition coach and founder of Healthful Elements, a cup a day works miracles for leaky gut syndrome but it’s also good for protecting non-leaky guts. The gelatin in the bone broth (found in the knuckles, feet, and other joints) helps seal up holes in intestines. This helps cure chronic diarrhea, constipation, and even some food intolerance.

2. Protect your joints. Taking glucosamine supplements to help with joint pain has been common knowledge for years, but it turns out that bone broth has glucosamine too. But unlike pills, the broth also includes a host of other goodies that help keep your joints happy, healthy, and pain-free. The chondroitin sulfate in bone broth has been shown to help prevent osteoarthritis.

3. Look younger. Bone broth is a rich source of collagen. You can find collagen in all kinds of “plumping” products these days, but why stick it on the outside when you can drink it? Not only is drinking it cheaper, but it can make your skin, hair, and nails look just as radiant.

4. Sleep better, and feel better. The glycine in bone broth has been shown in several studies to help people sleep better and improve memory.

5. Immune support. Mark Sisson, author of The Primal Blueprint, actually calls bone broth a “super food” thanks to the high concentration of minerals. He says that the bone marrow can help strengthen your immune system. (Something that won’t surprise your grandma who always made you her famous chicken soup when you got sick!) A Harvard study even showed that some people with auto-immune disorders experienced a relief of symptoms when drinking bone broth, with some achieving a complete remission.

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