Candida Chronicles - Issue 2 - Sugar & Starch
Stage one of the candida overgrowth control diet does not allow for ANY sugar, starch, or refined carbs. We have lovingly nicknamed it the “Yeastkins” diet, although it is actually much more restrictive than the Atkins diet and the emphasis is not on gluttonous consumption of protein for weight loss. It is a constant adventure, challenge, and opportunity to expand our culinary repertoire.
As a guideline, we have been following the WholeApproach.com food list and recommendations given from a holistic medical center called the Plum Spring Clinic in Chapel Hill, North Carolina. There is no exact science to this diet and since each person’s body is different, the diet is really just a guideline.
Ian follows the diet with the utmost strictness because he truly feels better. His symptoms have nearly vanished. Indigestion, distended stomach, low energy, hypoglycemia… all gone. As you may remember from issue 1, I do not have a candida problem. But, I have for the last 5 years been seriously exploring different ways to eat in search of the optimal way for my body. We all want to feel good, have energy AND (most importantly) eat tasty food. If the best way to eat tasted gross, you bet your ass I wouldn’t do it. I am convinced there is a way to give my body, soul, and tastebuds what it needs.
After a couple months, I really don’t miss having rice, bread, pasta, or other starches at every meal. I *love* rice and pasta. They are by far two of my favorite things to eat and I thought that not eating them as often (because Ian can’t) would be torture. It really isn’t. I probably have 1 or 2 servings in a week and that is enough to satiate my taste. What I have grown to love and has become my “substitute” for rice/pasta…. greens! You name them, I love them! Spinach, collards, bok shoy, chard, arugala, mustard, beet tops, kale turnip greens, and the list goes on. Now most people say “ewww” or “aren’t they bitter” or “they take so long to cook.” And that is the secret… there is a sweet spot where the greens are cooked & taste awesome that exists right before the point of bitterness. Once you have cooked them past their sweetspot, you need to add some acidic & sweet stuff to counteract this. Basically, you need not cook your greens any longer than 10 minutes.
For a good general guideline, check out: http://www.whfoods.com/genpage.php?tname=recipe&dbid=93