hello,

a good candida cookbook is "allergy cooking and candida" by sondra lewis. i got it through a website www.wholeapproach.com. they also have a very informative and helpful forum for many candida related issues and questions.

hope this is helpful.
good luck!

Another helpful cookbook is The Candida Albicans Yeast-free Cookbook by pat Connolly and Associates of the Price-Pottenger Nutrition Fouondation. The second edition is available at www.ppnf.org. Go to Books and select food preparation and the cookbook is on that page. (The cookbook is available elsewhere at a lower price, but PPNF is a worthwhile organization and sales of the cookbook help to support it.)

I only have the first edition at hand, but there is a recipe for fake cream using butter and eggs. You could contact ppnf to be sure that it is in the second edition. There aren't any desserts in the cookbook but there are muffin and pancake recipes if that helps!

I found that when I completely avoided sweets and made the effort to prepare tasty meals, I didn't miss sweet treats. It was simply easier for me to do without them all together. Good luck!

For a Candida diet, most of think that avoiding carbs as flours and grains is just as important as avoiding sugar. I think the answer is to fill up on vegetables, salads, protiens and maybe beans (as in "dried" beans canned or cooked at home.)

This would also satisfy a diabetic diet or an Insulin Resistant diet (really just a genitic predisposition for diabetes, held at bay with lots of veggies, a little fruit, meat, fish or beans and a small amt of grain....non-gluten works best for lots of us.)

I personally know that if I eat plenty this way, I seldom crave "treats." That's what I call them...others call them snacks, deserts or "something to get by on because I don't have time to eat."

If I cheat, by the end of the day, I'm ravinous and all this good advice goes out of the window....if I don't get some protien and veggies fast, I pretty much lose control and will eat anything in sight.

In responce to candida infections. I to suffered for two years with on and off yeast infections. Mine I discovered were largely being caused by asthma medication I was on at the time. I had a wise elderly neighbor that I talked to often. I finally mentioned this problem to her. She said all you need to do is salt water douche twice a day for several days. I am SO glad she told me that! First of all salt is inexpensive, secondly I no longer suffer from yeast infection!

For Dawn Bybee,

Please provide the recipe for the salt water douche for candida.

Thanks,
Sue Bob

try tea tree oil too.

Lots of good ideas for non-sugar sweeteners is the book The Yeast Connection Cookbook by William G. Crook, M.D. and Marjorie Hurt Jones, R.N., such as stevia and fruit sweeteners. Also in the book If This is Tuesday, It Must Be Chicken by Natalie Golos.

I too had yeast problems for many years, was allergic to EVERYTHING with bloating and skin reactions, had tons of bloodwork done to rule out lupus as this became a systemic reaction, lots of trips to the allergist, extremely poor digestion, a colonoscopy, several miscarriages...NO one could determine the problem/root cause as ALL test results were always inconclusive.

Several friends told me of colon hydrotherapy and I finally gave up my uneasiness about it and gave it a try. Instantly, overnight, my symptoms were GONE. My colon was so over-run with the candida that nothing I did prior to that was working. ALL my allergies are gone, ALL my symptoms (not sleeping, anxious, bloating...) are gone.

I had just visited a plastic surgeon for a tummy tuck because of years of bloating. After the first colon hydrotherapy session, my stomach was completely flat! I also did the Fat-Flush plan diet about a year prior, which was absolutely wonderful, but you first need to get rid of the yeast to really help it out. I suggest some products to help with that such as CandiGone and ColonCleanse by ReNew Life.

As for sweeteners, I have found that an organic, raw honey (in tiny amounts) worked great and also Stevia and another I loved was organic agave sweetener. I bet you that once you get rid of the yeast you will loose all the allergies too--some instantly and the rest over time.

One other thing, eat as much organic as you can because of all the pesticides and preservatives, which you may be having reactions to. The nurse at the allergist said she couldn't believe how many new patients they were getting and that she really thought it was due to the preservatives because of all the test results from so many patients all of a sudden being allergic to the same things.

Your body WILL heal itself in time if you help it to--so don't despair. Lots of positive affirmations work wonders as well.

I don't have an answer to your yeast problem but I do for your lactose problem. I came across a macrobiotic cookbook authored by a woman who had terminal leukemia when she was 26 years old. Conventional treatment didn't offer her any live saving solutions so she opted for the alternative route. She completely changed her diet and saved her life. The recipes contain food items I had never heard of but like everything they don't seem so foreign once you get acquainted with the ingredients a couple of times.

The cookbook is titled Cooking the Whole Foods Way and the author is Christina Pirello. Hope this helps.

I have been using pure vegetable glycerin to replace all sugar in my cooking. Substitute 1 Tablespoon of vegetable glycerin for 1/4 cup of sugar. You may need to add less salt in the recipe and possibly more flour or other dry ingredients to make up for the difference and/or less liguids. Start with recipes that are low in sugar to begin with.

Dear Debra,

Succanat doesn't seem to bother my boys blood sugar, but yes it does feed yeast infections for me. I've been very sick with this so I may be more sensitive than most people.

Thank you, everyone, for such great responses to my questions. I definitely intend to look into the recommended cookbooks; especially anything related to the Price-Pottenger foundation! A butter-n-egg substitute for cream works for me! :)

It's good to know about the sucanat possibly feeding yeast. It just so happens that I was considering last night the possibility that as sucanat is digested, the sugar might be freed up for the intesinal yeast or yeast in the bloodstream to feast on. Not that that is what is happening, but because this last post arrives coincidentally, I'm going to take it as the Universe stearing me away from sucanat for now (after beating off yeast for several years, I don't want to do anything to encourage any strong recurrance).

For anyone interested, I would also like to follow up my own post to say that although we purchased the "Sweeten Your Life the Xylitol Way" cookbook, because those recipes often call for sour cream (or other forbiddens on the yeast diet) or lecithin [which usually comes from soy, and soy is NOT the health food most people believe it to be (please see westonaprice.org for more info on that sidenote)], we are simply substituting the xylitol 1:1 for sugar in standard cookbook recipes. This works really well, except in the case of typical cookie recipes; they come out cake-y. However, the nut-flour cookie recipes in "Nourishing Traditions" are simply FABULOUS made with xylitol (look up almond cookies in the index, and there are variations within the recipe for just about any other commonly used nut--pecan is our favorite!). They're gluten-free too!

Cake recipes, muffin recipes, and anything not requiring baking seem to all do very well with the simple 1:1 subst. of xyilol for sugar, and no other modifications If a recipe calls for brown sugar, we reduce the xylitol a little (maybe 1/4 cup or less for each cup), and add that much raw agave. I've even got a marshmallow recipe using xylitol and agave that looks promising (for my little girl scout's campouts!), but we haven't actually tried it yet. For anyone else suffering from candida (or with any other reason for avoiding sucrose), we highly recommend experimenting with xylitol in your recipes. To be perfectly honest, we threw away most of everything we ever cooked using stevia, but we've never had to throw out any of our xylitol experiments. So get in the kitchen, have some fun, and treat your palate to something sweet every now and then!

Happy eating (and I hope you'll keep the thoughts coming, this has been so helpful and encouraging for me)!!! :)

Debra, in an older post (re: alternative sweeteners in yeast-free diets), you posted about success with "salt water douche twice a day" clearing up yeast in a short time. Can you provide the recipe for this? Also you mentioned that your elderly neighbor, I believe, suggested this. Did she say how long to do it, or any other guidelines?