Anti-Candida Diets

[Guest guest]

I would have attached this to someone's post about how she restricts herself in

her diet and works on her immune system but I deleted it accidently and I don't

know in what order my trash places posts in there. So this is my input toward

this topic.

I am also there for 3.5 years and in the area of fermented foods, I have only

restricted the " kind of ferments " that I will eat. So far, I have newly in

place, kefir and kombucha. I try to ferment them hard so that all of the sugar

is consumed, but that does not always happen because I am so new at this. Kefir

will ferment hard if you keep it at a temp of 100 degrees. That is challenging

and will be impossible, as far as I can tell, once winter gets here. Kombucha

can just be left until it is almost vinegar and then bottled. But that is so far

not even full-proof. I have a new 2 gal jug that has been fermenting for three

weeks now and it is still sweet. But I refilled the two 2.5 gal continuous brew

crocks last night, as they were ready after 2 weeks.

As to what I restrict, all unhealthy ferments, like beer and wine. This was

never a problem because I never drank any of that anyway, but now I know about

them and I am glad I never did. Then like store-bought pickles and sour kraut,

especially those in cans or plastic bags. Anything that is in the vinegar like

what is sold in the stores. It is the vinegar that is the first problem. Then

the acidity against the container it is packaged in only exasperates the

trouble.

Since I started drinking KT and Kefir, I have seen my health take a couple steps

forward. I know I am not sabotaging myself with these things. I will soon look

into learning how to ferment food and bring more into my health. I'll bet I can

even do this with kombucha vinegar. Youtube is a great resource for learning

about fermenting food. That is where I learned about fermented food and what is

healthy and unhealthy.