Guest guest Posted December 30, 2008 Report Share Posted December 30, 2008 Hi Maggie, I have been following the plan now for about 2 months and I am almost over all of the psychological issues I had. Like eating sea salt with my severe high blood pressure. I have found that you have to do the program 100% or you wont get the full benefits or feel any better. I have done tons of research and everything Bee says is right on the money. I have a severe case of candida all started by me taking a blood pressure pill that was made from synthetic snake venom for 5 years. Talk about angry with myself.. Imagine what tiny doses of snake venom daily for 5 years will do to your immune system. Anyway I am so glad to have this support forum as you guys truly understand. I have found being in the health care field, when you start talking about candida, people look like they want to report you to the state licensing board!! Phyllis > > Hi Bee, > > I have been lurking for quite a while now and am just now getting > started on this diet. I have no obvious signs of a yeast issue, but > agree that my health can only improve following your plan. > > I am on a very limited budget for the time being - what would be the > minimum plan you would suggest? I have already eliminated almost all > sugars (quite a while back) and about 90% of processed foods (think > South Beach). I really enjoy meats/proteins and veggies - that is > never an issue. > > At present, I can't start on the supplements you recommend and I haev > found that I really love real butter, especially warmed or melted - I > can consume a fair amount each day. I am adjusting to the CO and it is > not pleasant to me - I keep working on it and know it will come in time. > > I have read thru the archives and feel a bit overwhelemd and think I > may be missing something, with not being able to do the full plan. > > Also regarding die-off symptoms - is it due to the lack of carbs/yeast > or the presence of something like butter in larger amounts than I have > ever had previosuly? For the 3rd-4th time in the past couple weeks, I > have screaming headaches, with teras rolling down my face - am certain > it is related to my now modified diet plan, but unceratin was to what > is actually causing it. No other obvious symptoms. > > Any sugggestions? Also, any and all advice/suggestions, even off list > is greatly appreciated. I would love to chat with any of you, but don't > want to clutter up the list. > > Thanks, > Maggie > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 31, 2008 Report Share Posted December 31, 2008 > > Hi Bee, > > I have been lurking for quite a while now and am just now getting > started on this diet. I have no obvious signs of a yeast issue, but agree that my health can only improve following your plan. +++Hi Maggie. Welcome to our group. That's wonderful you agree my plan can help you. Good for you! > > I am on a very limited budget for the time being - what would be the minimum plan you would suggest? I have already eliminated almost all sugars (quite a while back) and about 90% of processed foods (think South Beach). I really enjoy meats/proteins and veggies - that is never an issue. +++There are alternatives for some supplements: 1) You can make your own calcium citrate from eggshells: http://www.healingnaturallybybee.com/articles/supp2.php 2) You can eat 6 ounces of red meat liver twice a week instead of taking B complex or make frozen liver pills if you don't like liver - see this article: http://www.healingnaturallybybee.com/articles/supp3.php ++However you should take Niacin (B3) supplements, which aren't very expensive: http://www.healingnaturallybybee.com/articles/niacin.php ++The other supplements are very important, particularly cod liver oil. You save money by eating the foods on this program instead of so many packaged carbs. You also save by not taking drugs, over the counter meds, and not seeing doctors. > > At present, I can't start on the supplements you recommend and I haev found that I really love real butter, especially warmed or melted - I can consume a fair amount each day. I am adjusting to the CO and it is not pleasant to me - I keep working on it and know it will come in time. >Also regarding die-off symptoms - is it due to the lack of carbs/yeast or the presence of something like butter in larger amounts than I have ever had previosuly? For the 3rd-4th time in the past couple weeks, I have screaming headaches, with teras rolling down my face - am certain it is related to my now modified diet plan, but unceratin was to what is actually causing it. No other obvious symptoms. +++Die-off symptoms are the same as detoxifying and healing symptoms, which are all under the heading of " Herxheimer's Reactions. " On this diet you are cutting off the food supply to yeast/candida and also other bacteria, which is sugars, high carbs and toxins. So that alone will create die-off symptoms. Also there are many antifungals which kill off candida, including butter, lard, coconut oil, garlic, the onion family, the cabbage family, etc. which also cause die-off symptoms. For more information about die-off/detox & healing symptoms see this article: http://www.healingnaturallybybee.com/articles/heal2.php That is why it is important to start on coconut oil, butter, etc. at low amounts, and only gradually increase them so your die-off/healing symptoms are not so severe - see " Curing Candida, How to Get Started " ; http://www.healingnaturallybybee.com/articles/intro1.php You probably need to cut back on the amount of butter and gradually increase so there aren't so many die-off symptoms. Of course you cannot avoid such symptoms, so it depends upon your tolerance level. I hope that helps, Bee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 2, 2011 Report Share Posted February 2, 2011 , if you are having that much trouble, perhaps that is a good idea. It is not very difficult to make KT so there is something fundamentally wrong with what you are doing and starting from scratch is a good idea. This is what I do, and I have had perfect KT from the first batch I made starting in Oct 2010. You will need a SCOBY. You should have at least 2 cups of nicely acid starter. For a 2 gallon brew, I use 15-20 green tea bags, and 1.5 cups sugar (both organic) and ferment for 10 days. I do not like it to be very sweet. I keep my vessel covered with paper towel and rubber bands to secure. I keep the temp between 75-85 F degrees in the brewing area. Do not touch it, move it, or poke it. Just let it sit. Be sure there is air flow around the brewing vessel, so keeping it in a closed cabinet is not good. Light doesn't affect the brew either. I used a 25 watt light bulb near my brewing to keep the temp accurate. The end product is crisp, snappy, and lightly effervescent. Reminds of champagne, sort of. Good luck. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 2, 2011 Report Share Posted February 2, 2011 , if you are having that much trouble, perhaps that is a good idea. It is not very difficult to make KT so there is something fundamentally wrong with what you are doing and starting from scratch is a good idea. This is what I do, and I have had perfect KT from the first batch I made starting in Oct 2010. You will need a SCOBY. You should have at least 2 cups of nicely acid starter. For a 2 gallon brew, I use 15-20 green tea bags, and 1.5 cups sugar (both organic) and ferment for 10 days. I do not like it to be very sweet. I keep my vessel covered with paper towel and rubber bands to secure. I keep the temp between 75-85 F degrees in the brewing area. Do not touch it, move it, or poke it. Just let it sit. Be sure there is air flow around the brewing vessel, so keeping it in a closed cabinet is not good. Light doesn't affect the brew either. I used a 25 watt light bulb near my brewing to keep the temp accurate. The end product is crisp, snappy, and lightly effervescent. Reminds of champagne, sort of. Good luck. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 2, 2011 Report Share Posted February 2, 2011 , if you are having that much trouble, perhaps that is a good idea. It is not very difficult to make KT so there is something fundamentally wrong with what you are doing and starting from scratch is a good idea. This is what I do, and I have had perfect KT from the first batch I made starting in Oct 2010. You will need a SCOBY. You should have at least 2 cups of nicely acid starter. For a 2 gallon brew, I use 15-20 green tea bags, and 1.5 cups sugar (both organic) and ferment for 10 days. I do not like it to be very sweet. I keep my vessel covered with paper towel and rubber bands to secure. I keep the temp between 75-85 F degrees in the brewing area. Do not touch it, move it, or poke it. Just let it sit. Be sure there is air flow around the brewing vessel, so keeping it in a closed cabinet is not good. Light doesn't affect the brew either. I used a 25 watt light bulb near my brewing to keep the temp accurate. The end product is crisp, snappy, and lightly effervescent. Reminds of champagne, sort of. Good luck. Quote Link to comment Share on other sites More sharing options...
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