Re: Not adjusting well to this at all.

[Guest guest]

>

> Hi I just found this support group I am on day 2 of my third week of this

program. And I am finding it extremely hard, I have a family and they are all

still eatting all the crappy food ( that I desperatly miss)and I seriously want

to punch them. So I am dealing with Anger and resentment as well as crying at

the drop of a hat and sleep disturbances.

>

> I stopped drinking coffee over a month ago and and just started walking 30 min

a day this week,yet I am still having insomnia as well as when I do finally get

to sleep I am waking up over and over again. So its like I am not sleeping

anyway.

>

> Has anyone else walked these symptoms and Do you think I should go get a mild

seditive or something because Candida is also affected by stress so what good is

changing my eatting patterns if I can not control my stress levels. And even

though I have lost 13 pounds (which should make me happy) I have no enthusiasm.

>

> I have to admit I really hate this food. There is no flavor. I mean I use

spices but I miss condiments and variety. You can only eat the same thing for so

long. Is all of this really worth it????

>

+++Hi Lynn,

You just joined this group May 21st, so am I to assume you may have read about

my program on another website, or you read about it and started on it before

joining?

I just posted my revised How to Successfully Overcome Candida on May 13, 2011,

so hopefully you've read the correct article:

http://www.healingnaturallybybee.com/articles/intro2.php

Also ensure you go on this program slowly, otherwise you will get more healing

and detoxifying reactions that are not necessary when you go slow:

http://www.healingnaturallybybee.com/articles/intro1.php

Are you completely on this program already, including all supplements?

Have you ever had insomnia before in your life?

Of course while your body is healing and detoxifying itself you will also get a

lot of emotional reactions in addition to retracing all of your past health

issues and symptoms, which is explained in this article:

http://www.healingnaturallybybee.com/articles/heal10.php

Your body will also be more stressed as you heal and detoxify, particularly if

you went on this program too quickly, which is what I think happened with you.

The foods are actually quite tasty, but maybe you need to join my recipes group

and also explore all of the great recipes on my website:

http://www.healingnaturallybybee.com/recipes/index.php

Here's the Recipes Group:

Recipes_For_Candida_Healing/

For your convenience here's the Candida Section on my website:

http://www.healingnaturallybybee.com/candida/index.php

Healing hugs, Bee

[Guest guest]

Lynn wrote:

->>I have a family and they are all still eatting all the crappy food ( that I

desperatly miss)<<

*** Hi Lynn - Bee suggested you might have jumped in too quickly and are having

more healing up front than if you would have begun more slowly.

But I can attest to feeling the way you felt. Even after being on Bee's pgm for

14 months, I still find myself getting niggly about other people being 'able' to

eat things i can't (er, CHOOSE not to). But it gets easier the longer you

follow and the more healing you recognize... (the latest Taube's book suggests

it can take upwards of 12 months for cravings to dissipate in some people!)

>>Is all of this really worth it????

*** For me, Lynn, it has been totally worth it. Last year was difficult for me

with many people in opposition to me (including my own children for whom I

cook).

But the more of Bee's articles I read, the more healing I had, the more

convinced I was that this is my new way of living.

So I encourage you to read, perhaps back off a bit on what you're currently

doing, per Bee's guidance and decide for yourself whether the OPTIMAL HEALTH you

will receive from feeding your body the proper nutrients will be worth making

these changes.

To your health...

, moderator

[Guest guest]

HOWDY LYNN,

You must go to Bee's Recipes!!! I have so much variety, it boggle the brain!

I've been making my own MAYO. Modified Bee's recipe a bit by adding garlic

powder, onion powder & paprika. I eat it on everything! A hamburger patty, pork,

spicy chicken, in Deviled Eggs. I also add some extra Bragg's ACV to make

dressing for salads.

I make my own sauerkraut, so easy. I make my own ice box dill pickles (PEELED)

with Braggs ACV & they satisfy my pickle cravings. Plus they get added into

Deviled Eggs, Tuna Salad, Chicken Salad, etc. I'm still not happy with the

Catsup recipe, but working on it. I also make my own MIRACLE WHIP with just egg

whites, coconut oil, garlic & onion powder, extra lemon juice & some stevia.

Kicks it up a notch...

You need to make some FAKE CREAM. I pour it on anything that will hold still,

hah! For a sweet tooth craving, I made the Spaghetti Squash FAKE PUMPKIN PIE. I

added some gelatin & home ground coconut meat. I bake them in Pyrex Custard

Cups, then freeze them for later. This is so yummy!

I mince raw cauliflower, saute it with onions, bell pepper & celery. Then add

some tomatoes, chopped garlic & comino, then add a bit of water & steam for 5-10

minutes to make Fake Spanish Rice. For my TEXAS CHILI, once it is done, I take

out 1/3 of the meat & liquid, puree it in a blender, then add it back into the

pot as a thickening agent. FABULOUS MEAL. Any leftover Chili gets poured on my

fried eggs the next morning!

CHICKEN... can't say enough! Baked Lemon Chicken, Sage Baked Chicken, Powdered

Red Pepper & Garlic Baked Chicken (Hot & Spicy), Fried in LARD with no coating

Chicken.

PORK, ahhh pork!!! I slow roast big chunks of it & find myself eating from it

for several days. I chop it & add it to salads or scrambled eggs. Or I add red

pepper powder, organic tomato sauce, camino, garlic & chili powder for Mexican

Style Pork.

MEATLOAF, 'nuff said! Addicted... hot or cold.

BACON, I dream about it!!! Please search the Group for instructions on to

properly soak bacon. I have a STACK of bacon, a small HB patty & everything that

I would normally pile onto a Hamburger, plus my own mayo & mustard. Everything

but the bun. HEAVENLY. I also add bacon to most of my side dish veggies. Spinach

with Bacon & Garlic is awesome.

Somewhere here or on the Recipe Site, there's a recipe for PORK RIND PIZZA

DOUGH. This is so dang good. And you can pile on your favorite APPROVED

toppings. I'm still experimenting on making a sort of English Muffin with Pork

Rinds...

Please do not get dissuaded. Get CREATIVE. I've lost over 65 pounds in 4 months

and I haven't been hungry once. Hope some of my ideas will help you stay on

course. You can do this!!!

DeBBie in TeXaS

--------------------------------------

I have to admit I really hate this food. There is no flavor. I mean I use spices

but I miss condiments and variety. You can only eat the same thing for so long.

Is all of this really worth it????

>

> Lynn

>

[Guest guest]

> HOWDY LYNN,

>

> You must go to Bee's Recipes!!! I have so much variety, it boggle the brain!

I've been making my own MAYO. Modified Bee's recipe a bit by adding garlic

powder, onion powder & paprika.

*** Gosh, DeB... you make cooking/eating sound fun! :-)

Will you meet me over at the recipe forum and share how you make your mayo?

I've given up trying since I end up tossing so much failed mayo.

I generally don't eat it but some in the family do and they're not happy with

what I'm coming up with (have tried the recipe from Bee's site).

Would love for you to share the " how's " of what you're doing over there, too.

It's fun to be motivated to make food more exciting. Me, I just eat it. Kids,

tho, would like some pizzazz in their eats.

[Guest guest]

Thanks for this message, Debbie. I just started this week and find myself, like

Lynn, wondering how long one can surive withouth the variety we used to have. I

am having a rough time adjusting to all the fats added to stuff and dealing with

no dairy and fruit. Rice, pasta, etc... not too badly craving those. Thank

goodness.

But your message encouraged me in several ways. It's nice to know that after 4

months you still love the food. It's also nice to know that you have lost a good

chunk of weight because I have over 100 pounds to lose.

Now, I guess I am interested in EVERYONE'S story. So what's yours? Did you start

fast right away or ease into it? How were cravings (or do you still get them)?

Did you get bad detox effects or have those been easy to deal with? Did the

weight come off fast at first and then slow down or has it been steady?

Eh.. I am nosy. lol.

Honestly, thanks for the encouragement and the ideas. A cream sauce to pour over

stuff sounds really good right now...

> HOWDY LYNN,

>

> You must go to Bee's Recipes!!! I have so much variety, it boggle the brain!

[snip]

[Guest guest]

HOWDY ALL!

I completely forgot the FISH! I buy frozen Talapia fillets. Since I am now

alone, it's easier to pluck out one fillet at a time. After it's thawed, I

squeeze a 1/2 lemon on it, some sea salt & pepper, then pan fried in ghee

(butter if you can tolerate it). Talapia is a mild tasting perch & it takes on

any flavor you'd like.

The BEST part is my Tartar Sauce. Standard Mayo recipe with extra lemon juice &

extremely tiny minced onion, dried or fresh Parsley, chopped Homemade Dill

Pickles, a bit of Stevia & chopped Capers. I dump the liquid from the bottled

capers & refill with filtered water & sea salt. Rinse before adding to the

Tartar Sauce. I serve the fish with all the butter from the skillet. It is

wonderful to slather on disgustingly delicious Tartar Sauce.

Mexican Ceviche... if you've never tried this, I highly recommend it.

THE STUFF: Several RAW Talapia Fillets - diced into 1/2 " cubes

1 Large lime or lemon JUICE

1 medium diced fresh tomato

1/2 small white onion, finely minced

1/2 small green bell pepper, minced

1/2 jalapeño pepper, de-seeded & minced

1/4 bunch of fresh chopped cilantro *

*(not dried, completely different taste)

1/4 to 1/2 Cup Organic Tomato Sauce

1 tablespoon of olive oil

sea salt & pepper to taste (at the end)

lettuce leaves

avocado slices

In a big bowl, GENTLY toss fish with lemon juice & refrigerate for a couple of

hours or until fish is no longer transparent. In another bowl, mix everything

else, but not the Avocado & lettuce. When fish is opaque, mix both bowls

together. Serve now or refrigerate until mealtime. Serve on lettuce with avocado

laid on top. I never thought I'd like this, but it is surprisingly FRESH & tangy

tasting & a perfect Summertime dish.

YES, Deb loves her food!!!

[Guest guest]

Hi Deb,

What kind/brand of pork rinds do you use for the pork rind pizza dough? Or do

you make your own?

Thanks,

HOWDY LYNN,

You must go to Bee's Recipes!!! I have so much variety, it boggle the brain!

I've been making my own MAYO. Modified Bee's recipe a bit by adding garlic

powder, onion powder & paprika. I eat it on everything! A hamburger patty, pork,

spicy chicken, in Deviled Eggs. I also add some extra Bragg's ACV to make

dressing for salads.

I make my own sauerkraut, so easy. I make my own ice box dill pickles (PEELED)

with Braggs ACV & they satisfy my pickle cravings. Plus they get added into

Deviled Eggs, Tuna Salad, Chicken Salad, etc. I'm still not happy with the

Catsup recipe, but working on it. I also make my own MIRACLE WHIP with just egg

whites, coconut oil, garlic & onion powder, extra lemon juice & some stevia.

Kicks it up a notch...

You need to make some FAKE CREAM. I pour it on anything that will hold still,

hah! For a sweet tooth craving, I made the Spaghetti Squash FAKE PUMPKIN PIE. I

added some gelatin & home ground coconut meat. I bake them in Pyrex Custard

Cups, then freeze them for later. This is so yummy!

I mince raw cauliflower, saute it with onions, bell pepper & celery. Then add

some tomatoes, chopped garlic & comino, then add a bit of water & steam for 5-10

minutes to make Fake Spanish Rice. For my TEXAS CHILI, once it is done, I take

out 1/3 of the meat & liquid, puree it in a blender, then add it back into the

pot as a thickening agent. FABULOUS MEAL. Any leftover Chili gets poured on my

fried eggs the next morning!

CHICKEN... can't say enough! Baked Lemon Chicken, Sage Baked Chicken, Powdered

Red Pepper & Garlic Baked Chicken (Hot & Spicy), Fried in LARD with no coating

Chicken.

PORK, ahhh pork!!! I slow roast big chunks of it & find myself eating from it

for several days. I chop it & add it to salads or scrambled eggs. Or I add red

pepper powder, organic tomato sauce, camino, garlic & chili powder for Mexican

Style Pork.

MEATLOAF, 'nuff said! Addicted... hot or cold.

BACON, I dream about it!!! Please search the Group for instructions on to

properly soak bacon. I have a STACK of bacon, a small HB patty & everything that

I would normally pile onto a Hamburger, plus my own mayo & mustard. Everything

but the bun. HEAVENLY. I also add bacon to most of my side dish veggies. Spinach

with Bacon & Garlic is awesome.

Somewhere here or on the Recipe Site, there's a recipe for PORK RIND PIZZA

DOUGH. This is so dang good. And you can pile on your favorite APPROVED

toppings. I'm still experimenting on making a sort of English Muffin with Pork

Rinds...

Please do not get dissuaded. Get CREATIVE. I've lost over 65 pounds in 4 months

and I haven't been hungry once. Hope some of my ideas will help you stay on

course. You can do this!!!

DeBBie in TeXaS

[Guest guest]

Howdy ,

There's two kinds on the shelf here in Texas. The fluffy ones, what I get

because they break down easier in the food processor. And Chicharones, which are

darker, harder, smaller, greasier... but tastier for snacking!

I get the store brand, H.E.B. Voted #1 Grocer in Texas. Wish I could find a

Salt-Free brand.

DeB in TX

-----------------------------------------

>

> Hi Deb,

> What kind/brand of pork rinds do you use for the pork rind pizza dough? Or do

> you make your own?

> Thanks,

>

[Guest guest]

Howdy ,

My story is a book! I'm unbelievably busy right now. Today is my #55 birthday.

Two granddaughters are arriving in the morning. Getting the house ready. All

precious items must be moved higher than 5 ft. REALLY!!! I will answer after the

weekend, if that's OK?

I've posted several stories here. In the search bar, you can type in " Debbie in

Texas " and see most of my comings & goings. Have a blessed weekend!

DeB in TX

-------------------------------

>

Now, I guess I am interested in EVERYONE'S story. So what's yours? Did you start

fast right away or ease into it? How were cravings (or do you still get them)?

Did you get bad detox effects or have those been easy to deal with? Did the

weight come off fast at first and then slow down or has it been steady?

>

[Guest guest]

Hi Debbie,

Would you also post this message on my Candida Recipes Group, so all of the

information on recipes is on one place?

Recipes_For_Candida_Healing/

Thanks a bunch, Bee

>

> HOWDY ALL!

>

> I completely forgot the FISH! I buy frozen Talapia fillets. Since I am now

alone, it's easier to pluck out one fillet at a time. After it's thawed, I

squeeze a 1/2 lemon on it, some sea salt & pepper, then pan fried in ghee

(butter if you can tolerate it). Talapia is a mild tasting perch & it takes on

any flavor you'd like.

>

> The BEST part is my Tartar Sauce. Standard Mayo recipe with extra lemon juice

& extremely tiny minced onion, dried or fresh Parsley, chopped Homemade Dill

Pickles, a bit of Stevia & chopped Capers. I dump the liquid from the bottled

capers & refill with filtered water & sea salt. Rinse before adding to the

Tartar Sauce. I serve the fish with all the butter from the skillet. It is

wonderful to slather on disgustingly delicious Tartar Sauce.

<snip>

[Guest guest]

Hi Debbie,

Again, may I ask that you post this on my recipes group?

Thanks, Bee

>

> Howdy ,

>

Re Pork Rinds:

There's two kinds on the shelf here in Texas. The fluffy ones, what I get

because they break down easier in the food processor. And Chicharones, which are

darker, harder, smaller, greasier... but tastier for snacking!

>

> I get the store brand, H.E.B. Voted #1 Grocer in Texas. Wish I could find a

Salt-Free brand.

[Guest guest]

Thanks Deb. If they do have salt in them though are these okay to eat?

Bee, would this be considered a cheat if I ate these if it's just pork skins and

salt on the ingredients? I tried making my own but they just didn't turn out

very good and smoked up my whole house...lol. Bad idea.

Anyway, if I ate the packaged pork rinds once a month or something so not very

often is the small amount of salt okay to consume?

Thanks,

________________________________

From: DeB <dammit.debbie@...>

Sent: Thu, May 26, 2011 8:51:44 PM

Subject: [ ] Re: Not adjusting well to this at all.

Howdy ,

There's two kinds on the shelf here in Texas. The fluffy ones, what I get

because they break down easier in the food processor. And Chicharones, which are

darker, harder, smaller, greasier... but tastier for snacking!

I get the store brand, H.E.B. Voted #1 Grocer in Texas. Wish I could find a

Salt-Free brand.

DeB in TX

-----------------------------------------

>

> Hi Deb,

> What kind/brand of pork rinds do you use for the pork rind pizza dough? Or do

> you make your own?

> Thanks,

>

[Guest guest]

Okey Dokey, Bee.

[Guest guest]

>

> Thanks Deb. If they do have salt in them though are these okay to eat?

>

> Bee, would this be considered a cheat if I ate these if it's just pork skins

and

> salt on the ingredients? I tried making my own but they just didn't turn out

> very good and smoked up my whole house...lol. Bad idea.

>

> Anyway, if I ate the packaged pork rinds once a month or something so not very

> often is the small amount of salt okay to consume?

+++Hi ,

Sorry, but I think Debbie has been tied up for a couple of days.

Whether they are a cheat or not depends upon how many you consume at any one

time. I don't know how much is in a package, but a handful once a week wouldn't

be a problem.

Bee

[Guest guest]

>

> Okey Dokey, Bee.

+++Hi Debbie,

You've trimmed your message too much so I don't know what you are replying to

unless I look up previous messages.

Bee

[Guest guest]

Too funny!!!!!!! I keep reading about trimming messages... guess I got carried

away. It was about re-posting my culinary tips onto your recipe group.

deb

> >

> > Okey Dokey, Bee.

>

> +++Hi Debbie,

>

> You've trimmed your message too much so I don't know what you are replying to

unless I look up previous messages.

>

> Bee

>

[Guest guest]

Hi Bee,

Why would pork rinds be considered a cheat? I thought regular salt was not ideal

but we shouldn't be too concerned with it. Even the organic butter I have

available is made with regular salt.

Thanks,

> >

> > Thanks Deb. If they do have salt in them though are these okay to eat?

> >

> > Bee, would this be considered a cheat if I ate these if it's just pork skins

and

> > salt on the ingredients? I tried making my own but they just didn't turn out

> > very good and smoked up my whole house...lol. Bad idea.

> >

> > Anyway, if I ate the packaged pork rinds once a month or something so not

very

> > often is the small amount of salt okay to consume?

>

> +++Hi ,

>

> Sorry, but I think Debbie has been tied up for a couple of days.

>

> Whether they are a cheat or not depends upon how many you consume at any one

time. I don't know how much is in a package, but a handful once a week wouldn't

be a problem.

>

> Bee

>