This month I caught up with a lady who came to me in about October with severe burning and inflammation to her hands. As you can see from the before photos she was in a bad way. She had been to just about every health professional for guidance and had had very little relief. She took the food test and we discovered some very strange intolerances including lettuce, (yes lettuce), cashews and some proteins she was having regularly. These of course were just a few on the list but were the most bizarre. After just 3 months her hands of following the Food Test, mostly to the letter as there was Christmas in there AND she also followed the Return to Health Program (hyperlink http://blog.whatcanieat.com.au/food-test-500-3-steps-to-return-to-health/) The results were remarkable, such an improvement as you can see from the before and after photos
To find details of our Food Test please visit here
Candidiasis or Candida as it is more commonly referred to affects about 1/3 of people in the Australian population.
In my experience the onset of this disturbing fungal infection was instigated by continuous administration of antibiotics as a child for various complaints. It took me over 10 years to effectively treat and rid myself on this infection. It was not one thing that I did but several and I said good riddance forever.
Candida Albicans is naturally occurring yeast and is in fact present in everyone. In most people who are healthy it is kept under control by the immune system, however when the immune system is compromised for long periods of time through illness treated by antibiotics in particular this fungas starts to move throughout the body. Once it gets into the blood stream this is where the fun begins infecting body tissues and organs, which results in a large array of symptoms.
These include but are not limited to:
- Athlete’s Foot
- Jock itch,
- Food allergies/intolerances
- Anxiety & depression
- Headaches and migraine
- Eye irritations
- Confusion and memory fuzz
- Chronic Fatigue
- Irritability and mood swings
- Craving sweets
- Oral and virginal thrush
- Respiratory problems
- Skin problems
- Sleeping problems
My top 6 key recommendations to controlling these ‘Little Critters” is to:
- Change your diet. The easiest way is to find out what foods you are reacting to. A Food intolerance test or Bio compatibility test can sort this out very quickly for you. Alternatively change your diet as soon as possible to a 70% raw diet, get rid of all processed foods and junk foods, all sweets as sugar is a yeast infections favourite food. Foods high in starch should be minimized along with fruits that are very high in sugar content. Reduce dairy and condiments particularly vinegar with the exception of Apple Cider Vinegar.
- Drink lots of pure filtered water. By this I mean at least 1 litre per 25kg of body weight. You need to ditch the sugary drinks, alcohol and tea and coffee needs to be reduced in consumption. Adding 1 tspn of Himalayan Salt to every 10 glasses of water is also very beneficial.
- Moderate Exercise is going to assist your body with the detox and overcoming of the symptoms’ you are experiencing. Don’t overdue it.
- Commence a Purge or Parasite cleanse immediately.
- Restore the nutrient balance by adding in a Super Symbiotic Probiotic to assist with the repopulation of acidophilus and bifidobacteria. This will assist the body to confine the critters back to the lower intestine, which is predominately where they belong.
- Finally Alkalise, Superfood green powder blends are super effective in restoring the body to an Alkaline state rich in Oxygen.
If you would like to connect with us to discuss the product recommendations to assist you in this journey please contact email@example.com for a complimentary 15 min consultation to establish whether our program will assist you.
We all love to eat out with friends and family. It is a fantastic part of Australian culture. However when we have to follow a gluten free diet it can become a minefield. I have a friend for instance who really only frequents a Paleo café because she has had so many bad experiences. I don’t need to be that extreme but if you think you can eat a little bit of gluten well, can I just quote Dr Tom from Thedr.com, “you can’t be a little bit pregnant.”
See the issue is many café’s and restaurants is that they source their dressings and sauces in bulk from distributors. These products are commonly not labelled accurately eg. Gluten free. This makes it extremely tricky for the patron to know what is gluten free and what is not. Frankly, it’s not really their area of expertise, so be kind to them.
Here are some great tips and questions to ask in your sweetest voice:
- Ask the establishment of course straight up if they have a dedicated gluten free menu or do they cater for gluten free diets? You can at this point by gauging their response see whether they are going to be happy to assist your requirements or whether you may need to find somewhere else.
- Ask them What is in the salad dressings from the dish you are interested in?
They may seem safe, but be wary. Salad dressings, french fries, soy sauce, sushi rice, soups because there may be gluten added to all of these.
- Ask if they have Gluten Free soy sauce or tomato sauce? If they do, make sure to ask them to bring it to you in its original package. If they don’t, I’d suggest sending it back.
- When you are out for a social occasion remember that not all alcoholic drinks are gluten free. Do your research in advance and ensure that you ask for the brands of alcohol you know are safe for you.
- Is your brown rice, corn tortilla, or any grain you think is safe, gluten free? Ask your waiter or the manager if you can see the actual package the product came in to ensure that there are no hidden sources of gluten. Sometimes chefs can use thickeners in anything, which will often be a wheat derivative.
- Are you familiar with what ingredients do and don’t have gluten in them? If your server is not knowledgeable enough to give you a high degree of confidence, don’t be shy. Ask to speak to a manger so you can get the answers you need. You’d be amazed how open and thankful the staff usually is to the opportunity to learn so that they can more helpful to their next patron with a gluten sensitivity.