Note to about Candida symptoms from Robin

[Guest guest]

Hi !

Welcome to Bee's group! I'm glad you got the list of Candida symptoms from

Zack...

When I started the Candida diet I felt a bit better after a month. I feel a

lot better now, 3 months later. The way I can tell is that I have fewer

symptoms. I know you've been battling a bacteria problem (like me!) and

Candida overgrowth is quite similar to that problem but different in that it

seems to get into your head more; Candida sufferers almost always complain

of " brain fog " , depression and exhaustion among the other digestive

complaints.

If you have Candida overgrowth (and with bacterial infections they go hand

in hand,) it helps if you can stay on the diet for least 6 months (and I'd

say a year...) Many stay on the diet even longer; It depends on how long

you've had the problem. Since Candida yeast is in everyone's body, it's

quite easy for it to rage back into a fungal form and cause problems

whenever the balance of good and bad bacteria is " off " . Because it's so

tough, even if your symptoms of Candida overgrowth are gone, it's still in

there lying in wait.

By the way, the Candida fungus actually has a role in life and death. If it

weren't for this yeast/fungus we'd be up to our eyeballs by now in dead

bodies. Candida fungus makes bodies decompose after they're dead -- you

know, from " dust to dust " ... That's why the Egyptians used to remove the

organs (and with them the Candida!) before burial -- it kept the bodies from

decomposing.

I've said this here before but I'll mention again a line from a 6th grader's

report on fungi:

" Bad fungus is just good fungus trying to do its job too early on an

organism. "

Fondly,

~Robin

Ps. Did you see I found a way to make the almond muffins with no sugar?

[Guest guest]

Hi Robin,

> When I started the Candida diet I felt a bit better after a month. I feel a

> lot better now, 3 months later. The way I can tell is that I have fewer

> symptoms. I know you've been battling a bacteria problem (like me!) and

> Candida overgrowth is quite similar to that problem but different in that it

> seems to get into your head more; Candida sufferers almost always complain

> of " brain fog " , depression and exhaustion among the other digestive

> complaints.

Yeah, Brain fog BIG TIME, and since starting my diet, exhaustion, sigh.

> Ps. Did you see I found a way to make the almond muffins with no sugar?

You mean by using the banana to sweeten? Or did I miss something?????

love ya,

'

[Guest guest]

No. I made 'em with zucchini and no fruit or sugar -- just a little

stevia... Here it is again -- I'll cut and paste it in... To make muffins

just cook it less time -- maybe 45 minutes? I'd add a little more coconut

oil too. The batter for the cake was getting a bit stiff... ~Robin

Almond Zucchini Bread Recipe

Mix together dry ingredients:

6 cups almond flour (I buy mine from www.hughsonnut.com) Can also be

purchased at www.sunorganics.com and www.lucyskitchenshop.com

1 tsp Celtic salt

1 tsp baking soda

2 tsp garam masala (or ground up spices like cinnamon, cumin, coriander,

cloves..)

Mix together wet ingredients:

6 eggs

2 large-ish zucchinis

1/2 cup coconut oil (I like Tropical Traditions)

1 tsp stevia

Pour wet ingredients into dry ingredients and mix until blended. Pour batter

into cake pan (I use a 9 " diameter spring form pan well-greased with coconut

oil or lined with parchment paper on top and sides.)

Bake at 325 degrees for a little under 1 1/2 hours (or 1 hour on convection

bake which is what I did.) Bread/cake is done when toothpick comes out

clean. Let cool then wrap and refrigerate. I wrap smaller chunks in

individual zip locks and freeze. I take out as needed.

(I buy my almond flour from www.hughsonnut.com) Can also be

purchased at www.sunorganics.com and www.lucyskitchenshop.com

Also, the way I add the zucchinis is to chop up fresh zucchini very fine (or

I put in Cuisinart..) The add 1 tsp Celtic salt and let sit for an hour.

After an hour wring out the excess moisture with a tea towel or strain a bit

of the liquid at least...) Then add the wet ingredients and blend

thoroughly..

As you can see I'm not exactly sure of the time on regular bake so you ought

to watch it a bit and let me know... Also if anybody tries it let me know

what you think as I'm not in the habit of making up recipes...