cooking

[Guest guest]

Does anybody know of anything a person can use instead of flour or

corn starch on this crazy diet or I am I just hopefully thinking, to

make a thicking agent, to make homemade sauses, I read somewhere

once but I cannot remember what it was.

Thanks

Tammy

[Guest guest]

----- Original Message -----

Does anybody know of anything a person can use instead of flour or

corn starch on this crazy diet or I am I just hopefully thinking, to

make a thicking agent, to make homemade sauses, I read somewhere

once but I cannot remember what it was.

Thanks

Tammy

Hi Tammy,

I got this on a diabetes e-group. I've heard that buckwheat would help with

glucose control before.

My mother used to use egg yolks for thickening some foods. Read somewhere that

arrowroot is used for thickening gravies. I haven't used the arrowroot before.

My husband just brought home my first bag of buckwheat flour. I found out

about kefir (not the store bought) on a candida group on about.com.

Homemade kefir can be used as a sourddough starter. Hope this helps. I'm just

learning about this candida stuff myself. I'm 53 years old, and had thought

that yeast was just a woman's problem. I didn't know that it is a whole body

disease/parasite. Tawny

I typed in buckwheat candida & found these two sites on search.

****************************

(a site about cleansing your innards)

http://www.healthyhealing.com/aisle171.html

-Eat alkalizing foods. A good rule of thumb is 80% alkaline-forming foods and

20% acid-forming foods. Alkalizing foods are: fresh, steamed, baked or grilled

vegetables, sea veggies, brown rice, millet, quinoa, and amaranth grains, herbs

and herb teas, sprouts and seeds (except sesame seeds), lemons, limes and

unsweetened cranberries, cultured foods (like raw cultured vegetables, yogurt,

kefir, organic apple cider vinegar), and soaked almonds. Acid-forming foods are:

animal foods like beef, poultry, eggs, fish, and shellfish, buckwheat, and

organic, unrefined oils,

************************************************

http://pages.britishlibrary.net/lobster/candida/diet.html

AVOID

What Foods Should Be Avoided? SUBSTITUTE EAT/DRINK

a.. White Flour

b.. baked goods:

c.. breads,

d.. biscuits and

e.. pancake mixes,

f.. soda crackers

g.. and any other foods requiring the use of baker's yeast

Spelt bread and Wasa crackers, rice crackers, pumperknickel.

You can get organic brown rice crackers - be careful - the yeast just

adapts and can break them down into sugars

Some people find they are allergic to wheat (common) I find I have a

problem with yeast - unleavened (unraised) bread such as home made chappattis

are fine a.. oatmeal

b.. oat bran

c.. whole wheat

d.. shredded wheat

e.. brown rice

f.. pot barley and millet

Even complex carbohydrates will break down into sugars.

amaranth, quinoa and buckwheat are best.

[Guest guest]

Thanks guys for all your help on this site, it is sure nice to know that people

are so willing to help other people with there medical problems, thanks again

Tammy

Re: cooking

> Does anybody know of anything a person can use instead of flour or

> corn starch on this crazy diet or I am I just hopefully thinking, to make

> a thicking agent, to make homemade sauses, I read somewhere once but I

> cannot remember what it was.

Glucomannan. Guar gum is even better.

Glad to help.

Duncan Crow

[Guest guest]

Thanks Tawny

Re: cooking

----- Original Message -----

Does anybody know of anything a person can use instead of flour or

corn starch on this crazy diet or I am I just hopefully thinking, to

make a thicking agent, to make homemade sauses, I read somewhere

once but I cannot remember what it was.

Thanks

Tammy

Hi Tammy,

I got this on a diabetes e-group. I've heard that buckwheat would help with

glucose control before.

My mother used to use egg yolks for thickening some foods. Read somewhere

that arrowroot is used for thickening gravies. I haven't used the arrowroot

before. My husband just brought home my first bag of buckwheat flour. I found

out about kefir (not the store bought) on a candida group on about.com.

Homemade kefir can be used as a sourddough starter. Hope this helps. I'm

just learning about this candida stuff myself. I'm 53 years old, and had

thought that yeast was just a woman's problem. I didn't know that it is a whole

body disease/parasite. Tawny

I typed in buckwheat candida & found these two sites on search.

****************************

(a site about cleansing your innards)

http://www.healthyhealing.com/aisle171.html

-Eat alkalizing foods. A good rule of thumb is 80% alkaline-forming foods and

20% acid-forming foods. Alkalizing foods are: fresh, steamed, baked or grilled

vegetables, sea veggies, brown rice, millet, quinoa, and amaranth grains, herbs

and herb teas, sprouts and seeds (except sesame seeds), lemons, limes and

unsweetened cranberries, cultured foods (like raw cultured vegetables, yogurt,

kefir, organic apple cider vinegar), and soaked almonds. Acid-forming foods are:

animal foods like beef, poultry, eggs, fish, and shellfish, buckwheat, and

organic, unrefined oils,

************************************************

http://pages.britishlibrary.net/lobster/candida/diet.html

AVOID

What Foods Should Be Avoided? SUBSTITUTE EAT/DRINK

a.. White Flour

b.. baked goods:

c.. breads,

d.. biscuits and

e.. pancake mixes,

f.. soda crackers

g.. and any other foods requiring the use of baker's yeast

Spelt bread and Wasa crackers, rice crackers, pumperknickel.

You can get organic brown rice crackers - be careful - the yeast just

adapts and can break them down into sugars

Some people find they are allergic to wheat (common) I find I have a

problem with yeast - unleavened (unraised) bread such as home made chappattis

are fine a.. oatmeal

b.. oat bran

c.. whole wheat

d.. shredded wheat

e.. brown rice

f.. pot barley and millet

Even complex carbohydrates will break down into sugars.

amaranth, quinoa and buckwheat are best.

[Guest guest]

You are welcome Tammy!

Thanks Tawny

Re: cooking

[Guest guest]

Hi SheilaN,

Where do you get the guar gum & Not/Starch product. My husband went to the

local health food store to get 2 lbs of buckwheat flour for $4.00. Walmart

didn't have it or they had sold out. Seems like they don't have lots of stuff

lately. Or we don't know where to look. My husband does most of the shopping.

Tawny

PS. Hope you are feeling better very soon.

Re: cooking

Hi, I am new to this group and I am sick right now but I wanted to tell you what

a lot of people use to thicken sauces and gravies at the lowcarb sites. It's

guar gum(a very small amount) some people use a shaker and just shake a little

on. There is another gum but I can't remember what. I will check when I am

feeling better. I have also used whole cream in gravy tastes even better than

flour.

SheilaN

ps: one of the people who has been lowcarbing for years developed a product

called Not/Starch or something like that and other products that are a mixture

of diferent gums and egg whites. They are expensive but last a long time. One of

them my husband uses all the time to make me chocolate mousse. It is good.

[Guest guest]

> Read

> somewhere that arrowroot is used for thickening gravies. I haven't used

> the arrowroot before. My husband just brought home my first bag of

> buckwheat flour. I found out about kefir

> (not

> the store bought) on a candida group on about.com. Homemade kefir can be

> used as a sourddough starter. Hope this helps.

Buckwheat, arrowroot and sourdough are all starch sources; I'd recommend

not to do it.

Duncan Crow

[Guest guest]

>

> Mmmm tons of things! Spelt flour is awsome if you are

> looking to make/buy bread, muffins, cookies, etc

>

All no-go's if one has candida. Sorry, friends. Same with a previous post

mentioning quinoa, spelt, and such. Grains are carb sources.

Duncan Crow

[Guest guest]

HI Sheila, is this what you are talking about? I typed in 'not starch' in

search and got lots of pages with

the same information. Prices all about the same $19.99 & over. On some sites it

says that it is recommended by the Atkins diet. Get better soon! Tawny

ThickenThin not/Starch

for Sauces, soups & gravies

Contains no sugar, starch or eggs

Use like cornstarch-but it's even better!

*dissolves more easily

*no lumps on cooking

*more thickening power at higher concentrations

*thickens cold liquids

not/Starch can recreate the thick rich textures you want without adding a lot of

calories, fat, or carbohydrates. Suggested uses: sauces, soups, gravies, salad

dressings.

Ingredients: a proprietary blend of vegetable gums. (acacia, guar, carob,

xanthan). Nutrition per teaspoon: 7 calories, 0g fat, 1.7g carb all of which is

soluble and fermentable dietary fiber, 0.1g protein, 5mg sodium.

Directions: Use not/Starch like cornstarch. However, although one teaspoon

thickens much like to one teaspoon of cornstarch, one tablespoon of not/Starch

thickens like two tablespoons of cornstarch.

ThickenThin not/Starch -- 6 ounces (approximately 85 servings) in a stand-up

pouch with zipper closure.

Re: cooking

Hi, I am new to this group and I am sick right now but I wanted to tell you what

a lot of people use to thicken sauces and gravies at the lowcarb sites. It's

guar gum(a very small amount) some people use a shaker and just shake a little

on. There is another gum but I can't remember what. I will check when I am

feeling better. I have also used whole cream in gravy tastes even better than

flour.

SheilaN

ps: one of the people who has been lowcarbing for years developed a product

called Not/Starch or something like that and other products that are a mixture

of diferent gums and egg whites. They are expensive but last a long time. One of

them my husband uses all the time to make me chocolate mousse. It is good.

[Guest guest]

Hi Tawny,

I searched my favorites and got the address for the thick/thin products. Barbara

is the name of the person who started the company and she is very reputable.

The site is: http://ExpertFoods.com

One of the ingredients she uses is guar gum but she also uses all sorts of

different ones for different things.

Also you should have been able to find Guar Gum in the health food store and

some regular stores. It has been around since I was a little girl and I am in my

50's now. Make sure you use just a little bit. Use just a couple of grains like

you are salting the gravy and wait to see what that does. Some people thicken

the gravy by cooking it down and adding a spoonful of cream cheese.

Hope this helps, SheilaN

Re: cooking

Hi SheilaN,

Where do you get the guar gum & Not/Starch product.

[Guest guest]

Here in Australia...I buy Guar Gum in Safeways supermarkets (I know you have

safeways overseas)...its generally cheaper than the health shop ..fwiw

Re: cooking

Hi SheilaN,

Where do you get the guar gum & Not/Starch product.

[Guest guest]

Hi All,

I am in my early 50's. Never heard of Guar Gum till the past few days. I was

raised on white bleached flour. Mrs. Tucker's vegetable shortening, the kind

that is solid & white in tub or bucket and powdered milk. My mom was a single

mom who raised us 3 kids and 3 of my cousins at different times. She worked as

a waitress and cooked with lots of MSG, because that's what the cooks used where

she worked. It's a wonder that I'm still here. I'm building a grocery list to

print out for my husband to go shopping with. I can go shopping but have to

ride in one of those electronic shopping carts & it's painful.

I have deteriorating disc & vertebrae & a type of arthritis where the bones have

spurs and may fuse together. And they may not if I can make myself move. So

far so good. I've been tapering off my medication for about a year now and

have lost 50 lbs. So I can move more & dress myself again. My husband has been

very good to help me. We actually help each other. Some days he can't do much

either. I have turned a corner of our single wide mobile home into a work out

corner with a reclining stationary bicycle, a rebounder (small trampoline, I

can't bounce, but can stand & balance) An abdoer. That helped loosen my spine

but can only stay on a couple of minutes. Just purchased a new exercise ball,

the big kind that I can sit on. That's fun. Working to build my muscles back

up.

We don't have a Safeway in our area in North Texas, near Dallas, TX. We have a

super Walmart, Albertson's, hires & Krogers. Those are grocery stores

that I know about.

Thank You All for the information.

It feels like learning a new language, Guar Gum. I'm adding the Not/Starch to

the list too just in case.

It is really expensive.

Night all. It's 11:35pm in north Texas, USA now.

Tawny

[Guest guest]

Hi Tawny!

I've been meaning to reply to your message for some time now. I have found that

sometimes there are simple things you can do with your diet to help keep the

candida under control or even kill it. You can eat lots of garlic. I just buy

the bulbs, purple is best, but hard to find at regular supermarkets, and I try

and add it to whatever I might be cooking. Raw is best, but even slightly

sautéed would be OK... just add it in towards the last of the cooking. I added

some in my omelet this morning. I also use Pau d'Arco tea. I buy it in bulk at

the Health food store. You may have to order it on line. I keep a pot with it

on my stove all day long. I just keep adding a little more of the tea as I go

along and make another cup. I must drink 4 or more cups a day and I make it

pretty strong. It helps just to have a comforting cup of tea. I add stevia and

a little non-sweetened soy milk. I have been through a lot of types of stevia

and you want only the kind that has no fillers in it. I found that the brand

'Kal' is very good, and really helps a lot. Now I do know you might have to

look around to get some of this stuff, but once you find sources , just plan on

stocking up. I eat no dairy and practically no grain right now. I am hoping to

add some grain when I am better and maybe some Kefir also when I am better. I

also make a great protein shake in my blender. It is easy to digest, really

tastes delicious and has really helped me make it through when I didn't know

what to eat. I make it like this: pour this in my blender, 1-2cups soy milk, I

use Jay Robb's Whey Vanilla protein powder(sweetened with stevia), about 2-3

grams of L-glutamine powder, (heals the gut and immune system) add some flax

seed oil, flax seed meal, (important for the omega 3's) I sometimes add some ice

and enjoy! YUM It's delicious! I hope to add some frozen wild organic

blueberries when I am better.

I also eat some organic raw almond butter. I just eat it out of the jar

sometimes, but it's good on celery too. It's so good and sustaining. I really

love it. It seems to digest much better than eating the nuts, for some reason.

If you don't know what some of this stuff is, look it up on Google.. you'll get

all kinds of information.....

Hope this helps give you and others some ideas..

Gretchen

Re: cooking

> Hi All,

> I am in my early 50's. Never heard of Guar Gum till the past few days. I

was raised on white bleached flour. Mrs. Tucker's vegetable shortening, the

kind that is solid & white in tub or bucket and powdered milk. My mom was a

single mom who raised us 3 kids and 3 of my cousins at different times. She

worked as a waitress and cooked with lots of MSG, because that's what the cooks

used where she worked. It's a wonder that I'm still here. I'm building a

grocery list to print out for my husband to go shopping with. I can go shopping

but have to ride in one of those electronic shopping carts & it's painful.

> I have deteriorating disc & vertebrae & a type of arthritis where the bones

have spurs and may fuse together. And they may not if I can make myself move.

So far so good. I've been tapering off my medication for about a year now and

have lost 50 lbs. So I can move more & dress myself again. My husband has been

very good to help me. We actually help each other. Some days he can't do much

either. I have turned a corner of our single wide mobile home into a work out

corner with a reclining stationary bicycle, a rebounder (small trampoline, I

can't bounce, but can stand & balance) An abdoer. That helped loosen my spine

but can only stay on a couple of minutes. Just purchased a new exercise ball,

the big kind that I can sit on. That's fun. Working to build my muscles back

up.

>

> We don't have a Safeway in our area in North Texas, near Dallas, TX. We have

a super Walmart, Albertson's, hires & Krogers. Those are grocery stores

that I know about.

>

> Thank You All for the information.

> It feels like learning a new language, Guar Gum. I'm adding the Not/Starch

to the list too just in case.

> It is really expensive.

>

> Night all. It's 11:35pm in north Texas, USA now.

> Tawny

>

>

>

[Guest guest]

Nice email...but many would disagree with your claim that ,in your own

words... " I eat no dairy " ...,

When a little further on you mention that you use ,.. " Jay Robb's Whey Vanilla

protein powder(sweetened with stevia), " ....Whey being the key word here.

That in my books is " dairy " ...(as is Colostrum for that matter), .. & many

other dairy derivations on the market which people seem to think for some

reason aren't dairy...small point but it can be confusing reading these forums

due to everbodies different definition of ...what is... & what isn't...

imo..if it comes from a cows breast ...its dairy...

If it works for you though thats great ...my definition is not meant to

reflect on the efficiacy of the product..fwiw

Re: cooking

> Hi All,

> I am in my early 50's. Never heard of Guar Gum till the past few days. I

was raised on white bleached flour. Mrs. Tucker's vegetable shortening, the

kind that is solid & white in tub or bucket and powdered milk. My mom was a

single mom who raised us 3 kids and 3 of my cousins at different times. She

worked as a waitress and cooked with lots of MSG, because that's what the cooks

used where she worked. It's a wonder that I'm still here. I'm building a

grocery list to print out for my husband to go shopping with. I can go shopping

but have to ride in one of those electronic shopping carts & it's painful.

> I have deteriorating disc & vertebrae & a type of arthritis where the bones

have spurs and may fuse together. And they may not if I can make myself move.

So far so good. I've been tapering off my medication for about a year now and

have lost 50 lbs. So I can move more & dress myself again. My husband has been

very good to help me. We actually help each other. Some days he can't do much

either. I have turned a corner of our single wide mobile home into a work out

corner with a reclining stationary bicycle, a rebounder (small trampoline, I

can't bounce, but can stand & balance) An abdoer. That helped loosen my spine

but can only stay on a couple of minutes. Just purchased a new exercise ball,

the big kind that I can sit on. That's fun. Working to build my muscles back

up.

>

> We don't have a Safeway in our area in North Texas, near Dallas, TX. We

have a super Walmart, Albertson's, hires & Krogers. Those are grocery

stores that I know about.

>

> Thank You All for the information.

> It feels like learning a new language, Guar Gum. I'm adding the Not/Starch

to the list too just in case.

> It is really expensive.

>

> Night all. It's 11:35pm in north Texas, USA now.

> Tawny

>

>

>

[Guest guest]

I totally agree with what you are saying. I should have clarified myself, and I

knew that it was a contradiction, but went ahead before correcting myself. I

have been off of dairy for really along time, since I was diagnosed with IBS,

after my colonoscopy. I even hesitated whether to try the Whey, He makes a Egg

White protein also, but it is made in a way that is very meticulous and I have

read that it can be helpful in some ways, if one can tolerate it. So I have

just recently started with this to see how I would do, and so far, it has felt

very good and with no problems. That is the only dairy I am doing, I read

labels and avoid other forms of dairy etc. Sorry for the mistake.

G

Re: cooking

> Hi All,

> I am in my early 50's. Never heard of Guar Gum till the past few days. I

was raised on white bleached flour. Mrs. Tucker's vegetable shortening, the

kind that is solid & white in tub or bucket and powdered milk. My mom was a

single mom who raised us 3 kids and 3 of my cousins at different times. She

worked as a waitress and cooked with lots of MSG, because that's what the cooks

used where she worked. It's a wonder that I'm still here. I'm building a

grocery list to print out for my husband to go shopping with. I can go shopping

but have to ride in one of those electronic shopping carts & it's painful.

> I have deteriorating disc & vertebrae & a type of arthritis where the bones

have spurs and may fuse together. And they may not if I can make myself move.

So far so good. I've been tapering off my medication for about a year now and

have lost 50 lbs. So I can move more & dress myself again. My husband has been

very good to help me. We actually help each other. Some days he can't do much

either. I have turned a corner of our single wide mobile home into a work out

corner with a reclining stationary bicycle, a rebounder (small trampoline, I

can't bounce, but can stand & balance) An abdoer. That helped loosen my spine

but can only stay on a couple of minutes. Just purchased a new exercise ball,

the big kind that I can sit on. That's fun. Working to build my muscles back

up.

>

> We don't have a Safeway in our area in North Texas, near Dallas, TX. We

have a super Walmart, Albertson's, hires & Krogers. Those are grocery

stores that I know about.

>

> Thank You All for the information.

> It feels like learning a new language, Guar Gum. I'm adding the Not/Starch

to the list too just in case.

> It is really expensive.

>

> Night all. It's 11:35pm in north Texas, USA now.

> Tawny

>

>

>

[Guest guest]

Hi Gretchen,

Thanks for all of the great info on food, it all sounds delicious. Some of it

I've read about in passing. I love garlic, my husband doesn't. But he loves

me and has even cooked food with garlic in it for me. Now you know that's got

to be love. He does most of the cooking. I haven't been able to eat garlic raw,

it burns my mouth. How do you eat it raw, so it doesn't burn? Pau d' Arco

Tea, what does that taste like. I haven't seen it before.

I've gotten some Kefir grains, I like the kefir milk, reminds me of old

fashioned butter milk with butterfat. I let my last batch sit too long and it

looked like cottage cheese so I removed the 'kefir grains' and cut up an old

white cotten tshirt of my husbands, boiled it then used it to strain the

milk/cheese from the whey,and used the cream/type/cheese to make a cheese cake

using gelatin, lemon juice and some orange peels sweetened with sweetn low (not

good, not much) poured it in little muffin cups, warning use muffin tin to put

cups in or you will have a mess like i did. I couldn't find my muffin pan so

just used a bread pan & put 12 muffin cups. They don't hold up so well, till

they are chilled. But the product taste okay. I combined the recipe for knox

blox & the cream cheese cake recipe on the box. I only used 3 packets of

gelatin. Oh the 'kefir grains' aren't really grains, I don't know how to

explain them. Here is a website that does it well.

http://users.chariot.net.au/~dna/kefirpage.html#what's-kefir

Read that some folks have used soy milk with the kefir grains (like little

cauliflowers), but it does best with milk. You can even do water kefir. Very

interesting site. Lots to learn.

I've used the whey protein vanilla too, don't recall the brand, got it at

drugstore.com in a 6lb jar. I don't use it as often as I did. Getting a

juicer for Christmas. I think it is a juice master.

I'm disappointed in our local health food store. They don't carry Guar Gum &

don't even know what it is. Guess I'll have to find a online site that is

reasonable to order it from. I can't totally change my diet at one shot, I'd

probably go into shock. But, mainly because of cost. I'm on a limited budget,

as many of us are. Seems like shipping cost are rising everywhere.

Tawny

Re: cooking

Hi Tawny!

I've been meaning to reply to your message for some time now. I have found that

sometimes there are simple things you can do with your diet to help keep the

candida under control or even kill it. You can eat lots of garlic. I just buy

the bulbs, purple is best, but hard to find at regular supermarkets, and I try

and add it to whatever I might be cooking. Raw is best, but even slightly

sautéed would be OK... just add it in towards the last of the cooking. I added

some in my omelet this morning. I also use Pau d'Arco tea. I buy it in bulk at

the Health food store. You may have to order it on line. I keep a pot with it

on my stove all day long. I just keep adding a little more of the tea as I go

along and make another cup. I must drink 4 or more cups a day and I make it

pretty strong. It helps just to have a comforting cup of tea. I add stevia and

a little non-sweetened soy milk. I have been through a lot of types of stevia

and you want only the kind that has no fillers in it. I found that the brand

'Kal' is very good, and really helps a lot. Now I do know you might have to

look around to get some of this stuff, but once you find sources , just plan on

stocking up. I eat no dairy and practically no grain right now. I am hoping to

add some grain when I am better and maybe some Kefir also when I am better. I

also make a great protein shake in my blender. It is easy to digest, really

tastes delicious and has really helped me make it through when I didn't know

what to eat. I make it like this: pour this in my blender, 1-2cups soy milk, I

use Jay Robb's Whey Vanilla protein powder(sweetened with stevia), about 2-3

grams of L-glutamine powder, (heals the gut and immune system) add some flax

seed oil, flax seed meal, (important for the omega 3's) I sometimes add some ice

and enjoy! YUM It's delicious! I hope to add some frozen wild organic

blueberries when I am better.

I also eat some organic raw almond butter. I just eat it out of the jar

sometimes, but it's good on celery too. It's so good and sustaining. I really

love it. It seems to digest much better than eating the nuts, for some reason.

If you don't know what some of this stuff is, look it up on Google.. you'll get

all kinds of information.....

Hope this helps give you and others some ideas..

Gretchen

[Guest guest]

Hi Tawny,

I guess it helps if both people eat garlic at the same meal! I don't have a

significant other, so I never worry about it.... just cook the garlic a little.

When I have eaten it raw, I smoosh it up in some avocado or make a little

guacamole, and it is hot but I like it!

I have some guar gum sitting in the cupboard and I really never use it after

trying it once or twice. Unless you are into lots of gravies it might be OK.

It really makes things very very thick. I'm really not that excited about it,

now that I have tried it. It might work for some kind of pudding recipe that

you might make from scratch.

I was really into Kefir and had the grains and all that. I have read that web

page before when I was into it. This was before I found out about the IBS,

GERD (reflux disease) and H. pylori( ulcers) and the Doc told me to drop the

dairy. I think it's possible that I was mis- diagnosed with the IBS and that

in fact was candida and leaky gut syndrome. But try and tell my GI doc that!

HAH!

I love herb teas in general and have drank different types for a long time. I

find it very pleasant and mild. I like it. But again, everyone's taste is

different. It is big on killing candida. I buy it in bulk at my local health

food store. Sometimes if you ask your health food store, they can order

different stuff for you, might be easier or cheaper.

The reason I told you the type of protein powder and the brand, was that there

seems to be a big difference in quality. Look on your can and see if it has any

sugars in it. I like that this has no sugars, or fructose in it and it tastes

incredibly good. Very high quality whey also. I think it's one of or even

maybe the best. He has a website if you wanted to order it from him. He's

actually local for me in San Diego area.

Take Care,

Gretchen

Re: cooking

Hi Tawny!

I've been meaning to reply to your message for some time now. I have found that

sometimes there are simple things you can do with your diet to help keep the

candida under control or even kill it. You can eat lots of garlic. I just buy

the bulbs, purple is best, but hard to find at regular supermarkets, and I try

and add it to whatever I might be cooking. Raw is best, but even slightly

sautéed would be OK... just add it in towards the last of the cooking. I added

some in my omelet this morning. I also use Pau d'Arco tea. I buy it in bulk at

the Health food store. You may have to order it on line. I keep a pot with it

on my stove all day long. I just keep adding a little more of the tea as I go

along and make another cup. I must drink 4 or more cups a day and I make it

pretty strong. It helps just to have a comforting cup of tea. I add stevia and

a little non-sweetened soy milk. I have been through a lot of types of stevia

and you want only the kind that has no fillers in it. I found that the brand

'Kal' is very good, and really helps a lot. Now I do know you might have to

look around to get some of this stuff, but once you find sources , just plan on

stocking up. I eat no dairy and practically no grain right now. I am hoping to

add some grain when I am better and maybe some Kefir also when I am better. I

also make a great protein shake in my blender. It is easy to digest, really

tastes delicious and has really helped me make it through when I didn't know

what to eat. I make it like this: pour this in my blender, 1-2cups soy milk, I

use Jay Robb's Whey Vanilla protein powder(sweetened with stevia), about 2-3

grams of L-glutamine powder, (heals the gut and immune system) add some flax

seed oil, flax seed meal, (important for the omega 3's) I sometimes add some ice

and enjoy! YUM It's delicious! I hope to add some frozen wild organic

blueberries when I am better.

I also eat some organic raw almond butter. I just eat it out of the jar

sometimes, but it's good on celery too. It's so good and sustaining. I really

love it. It seems to digest much better than eating the nuts, for some reason.

If you don't know what some of this stuff is, look it up on Google.. you'll get

all kinds of information.....

Hope this helps give you and others some ideas..

Gretchen

[Guest guest]

Hi ,

>

> Nice email...but many would disagree with your claim that ,in your own

> words... " I eat no dairy " ...,

> When a little further on you mention that you use ,.. " Jay Robb's Whey

> Vanilla protein powder(sweetened with

> stevia), " ....Whey

> being the key word here. That in my books is " dairy " ...

While whey may qualify in general terms to being " dairy " , and rightly so,

there may be a difference in some peoples' minds, mine included, because

unlike milk and cheese, whey has the casein removed, and most of the

lactose and fat as well. What that means is that these three components

most people are dairy-sensitive to have been removed.

Just a thought. Immunocal for example is well-tolerated even by extremely

sensitive individuals, unless (very rarely) the person is sensitive to a

specific component that is pretty a common component to human milk, or

positively allergic to traces of these components.

In short, people who can't tolerate dairy can usually tolerate good

quality whey.

Duncan Crow