Date: Tue, 4 Jul 1995 11:45:17 -0400
From: Deb Phillips <ARmidwife.AOL.COM>
Subject: Re: Candida
My cure-all for candida is acidophilus. We use it topically for yeast infections. Open up a capsule and add a few drops of water to make a paste. We put it in the babies mouth for thrush and on mom's nipples. We take it internally if it is chronic problem.
Oklahoma midwife's journal: A cup of yogurt a day keeps the yeast infections away.
From: "Georgann K. Cunney" <curious.AIMNET.COM>
Candida....I know about it all too well. About yogurt, I'm not able to consume even a bite. I tried making some yogurt from soy milk. It actually tasted really nice. I made a batch from a carton of soy milk that I purchased (soy beans and filtered water only) and I also made some from soy milk that I made. They both turned out great. But both caused the same ol symptoms:( The yogurt also makes a nice sorta cream cheese, by hanging it in a cloth bag over the sink or a bowl for about 12 hours. Hopefully I will be able to enjoy these and many other food items (that cause a problem for me) some day!
One recipe that I have found to be very effective and helpful is raw saltless sauerkraut from Paul Pitchford's book, "Healing With Whole Foods; Oriental Traditions and Modern Nutrition". It is very benificial for restoring the intestinal flora by promoting the growth of healthful Lactobacillus acidophilus.
I've been on a grain (mostly millet and quinoa, amaranth or brown basmati rice) and vegetable (greens: kale, collard, cabbage,broccoli, dandelion, parsley, some lettuce and carrots, sprouts, onions and lots of garlic). Oh, and rolled oats are excellent, and good for stress. Lately though I'm trying a bean (aduki, black beans and lentils - I don't mix them) and vegetable diet. I can't seem to tell if the beans are more effective or the grains. I was thinking that maybe the carbohydrates might be aggravating it.
Some seaweed is good. I also drink various herb teas. I pray for the day that I can have a banana with breakfast, maybe a bagel, a fruit smoothie after lunch, some tomatoes in my salad, a sandwich, a fresh peach, even a piece of pie?, some home baked bread!... We'll see.
I'm all ears for any healthy holistic magic treatments!
From: "Georgann K. Cunney" <curious.AIMNET.COM>
I am replying to your request for the saltless sauerkraut recipe from Paul Pitchfords book "Healing With Whole Foods: Oriental Traditions and Modern Nutrition". And for anyone else reading this, I had mentioned that I found this to be very beneficial for candida.
Page 569, (I will directly quote much of the following from the book):
A small serving of pickles after meals aids in digestion. All pickles can be made from carrots, daikon radish, broccoli, cucumbers, cabbage, cauliflower, greens, turnips, ect.
The pickles in these recipes can be beneficial for restoring the intestinal flora by promoting the growth of healthful Lactobacillus acidophilus. For those with candida overgrowth, cancer, and other degenerative conditions of impaired immunity, salt is restricted, and so the raw saltless sauerkraut is recommended in these cases, In addition, cabbage itself has important immune-enhancing properties. Raw saltless sauerkraut is also recommended in the treatment of ulcers.
RAW SALTLESS SAUERKRAUT
Minimum of 25 pounds of vegetables. Use mainly cabbage with beets and carrots. If desired: add celery, garlic, herbs, and soaked, chopped seaweeds such as dulse, wakame, and kelp. Any other vegetable can also be used.
- Use stainless steel or ceramic crock (a 5-gallon container will hold approximately 35 pounds of vegetables).
- Grind up vegetables with a food processor, Champion Juicer (remove the screen), standard-size grater; or cut them up.
- If you don't use salt, the vegetables must be made juicier: put them in a stainless steel bowl or other unbreakable container and pound them with a baseball bat or board until some juice flows out-the more the juice, the better (I use my hands; after I chop everything I put it all through the food processor and then into a good size crock, I then squeeze it alll with my hands to release the juices).
- Place the vegetables in the crock. Don't fill to the brim (the fermenting vegetables will expand). If salt is used, mix it in now.
- Put many fresh cabbage leaves on top of the vegetables.
- Gently, yet firmly and evenly, compress the leaves using your hands and body weight.
- Put a plate as wide as possible on the crock.
- Put a rock or other weight on the plate (I use a gallon jar which I fill with water and put the lid on). Check that the weight is right and the plate is sitting even and flat a few times in the next 24-36 hours.
- Let the vegetables sit in a well-ventilated room at room temperature (between 6-7 days at 62 degrees F and 5-6 days at 70 degrees F), throw away the old cabbage leaves and the moldy and discolored vegetables on the top.
- Put the remaining sauerkraut in glass jars and refrigerate. Will keep for 4 to 8 months when kept at 34 degrees F and opened minimally. Do not freeze. If salt is used, then the kraut can be kept at temperatures as high as 40 degrees F.
Note: The best fermentation takes place when at least 25 pounds of vegetables are used; however, smaller amounts of sauerkraut can be made with acceptable results. For instance, for a first attempt at kraut-making, try two large heads of cabbage in this recipe.
I have made this recipe with 1 head of green cabbage chopped
4 ribs of cellery chopped
3 carrots grated
I would like to try adding seaweed next time (maybe dulse, wakame, or kelp, or a combination), also garlic!!! and maybe some herbs (I'm not sure what yet, I wonder what might be good fermented - for candida (?)), also, maybe ginger or...? This is as far as I have gotten.