Re: diets, etc

[Guest guest]

At 07:08 PM 3/7/00 -0500, you wrote:

>From: " Kay " <lindakay@...>

>

>Hi Cliff,

>I agree there are many more choices of supplements. Distributors and

>Manufacturers have caught on to these treatments. Do you advocate eating

>bread for a person still trying to get rid of candidiasis?

.........Ordinary breads not good for anyone in my opinion--there are a few

breads, such as Essene or Manna (Canadian, but sold through USA health food

stores) sprouted grain breads and some spelt breads (e.f., French Meadow)

that usually test well for my " candida " clients.

What other diet

>recomendations do you follow? ....Below is a diet handout I give to ALL

my clients... " candida " /allergy clients also advised to avoid all food

allergens, all sweeteners (sugar, fructose, glucose, dextrose, corn syrup,

honey, maple syrup,..), fruit jcs, dried fruits (fresh fruits ok in small

amts if not allergic), cow's milk and dairy, mushrooms, soy sauce, fried

foopds. alcohol until clear of dysbiosis and the food allergies--usually 3

weeks with Lebowitz protocol---Cliff

>

SOME GENERAL DIETARY SUGGESTIONS

These suggestions are reported from selected literature for informational

purposes only. Although the writer believes this information is generally

valid, persons using this information do so entirely at their own risk.

The average American high-meat, high-fat, high-sugar, high-salt, low-fiber

diet is unhealthy and the cause of much illness, as is the pollution of

foods, water, and air with chemical additives, pesticides, bacteria, etc.

Emotional stress and factors such as nutritional deficiencies, insufficient

stomach acid and/or pancreatic and other enzymes can cause poor absorption

of food. Following the suggestions below should in itself improve health

for most people. Some suggestions may not be good for you currently as an

individual; food allergy testing can help decide, and it is useful to learn

how to test yourself for foods and food supplements. It is best to change

your dietary habits gradually, except for avoidance of allergenic foods

until you are corrected for those allergies. Chew your food well, refrain

from washing it down with beverages (avoid iced beverages when eating), and

be happy and relaxed when eating.

BECOME KNOWLEDGEABLE ABOUT FOODS. Learn how to shop for, prepare, and

store foods. Read labels, and be aware that processed foods can change

ingredients often. Health store foods are not necessarily better, but the

choice of nutritious foods is wider, and organic produce is usually

available and worth the extra cost.

EAT A WIDE VARIETY OF NATURAL FOODS IN MODERATE AMOUNTS AT LEAST THREE

TIMES A DAY, PREFERABLY ROTATING EACH FOOD SO AS NOT TO EAT IT DAILY. YOU

MAY WISH TO AVOID THE COMMONLY ALLERGIC FOODS: wheat flour products, milk

and cheeses, tomato, corn, egg, peanut, soy, beef, orange, chocolate and

cocoa, coffee.

DRINK 2 TO 2 ½ QUARTS OF HIGH-QUALITY WATER DAILY, ASIDE FROM BEVERAGES

AND SOUPS. MOST USA WATER IS CHLORINATED AND FLUORIDATED AND OFTEN

OTHERWISE POLLUTED, AND IS BEST AVOIDED FOR DRINKING AND COOKING. WATER

PURIFIED BY A TOP-QUALITY REVERSE OSMOSIS/ACTIVATED CARBON PURIFIER IS

GENERALLY THE BEST; DISTILLED WATER IS NOT ADVISABLE FOR LONG-TERM USE.

AVOID COFFEE (DECAF OR NOT). BLACK TEAS, SOFT DRINKS, LIQUOR (SOME WINES

MAY BE OK IN MODERATE AMOUNTS). UNSWEETENED FRUIT AND VEGETABLE JUICES AND

SOME HERB TEAS MAY BE OK.

EAT FRESH, NATURAL ORGANIC FOODS, WHERE POSSIBLE. VEGETABLES ARE BEST

EATEN RAW, STEAMED, OR ONLY LIGHTLY COOKED (EAT SOME RAW AT START OF MEAL

TO SUPPLY ENZYMES; FOODS COOKED AT OVER 118 deg. F HAVE LOST THEIR

ENZYMES). AVOID processed, refined foods, such as white or " enriched "

wheat flour items, most packaged cereals, canned foods, TV dinners, fried

foods, nearly all supermarket breads, cookies, pies, cakes, crackers,

candies, MSG, artificial sweeteners. AVOID foods that have been

irradiated, genetically altered, fumigated, dyed, waxed, or which contain

preservatives or other additives. MICROWAVE-COOKED FOODS APPEAR TO

ADVERSELY AFFECT MANY PEOPLE.

IF YOU EAT MEAT, TRY TO GET IT FROM NATURALLY RAISED ANIMALS, FREE OF

GROWTH HORMONES AND ANTIBIOTICS Fish and poultry are better for most people

than beef or pork. Deli meats are often loaded with harmful chemicals.

Shell fish is often contaminated.

SOME FOOD COMBINATIONS CAN BE HARMFUL, especially sugars or fruits with

meat, poultry, or fish.

IF YOU EAT EGGS, FERTILE ORGANIC EGGS ARE BEST. Supermarket eggs are

usually spray-coated and tend to come from hens confined and fed antibiotics..

IF YOU USE MILK, CERTIFIED RAW MILK OR GOAT MILK IS BEST. Processed milks

(pasteurized, homogenized, dried, canned, sweetened) have some nutrients in

harmful or poorly assimilated form. Some yogurts, cottage and other cheeses

contain artificial coloring, flavoring, and emulsifiers.

FOR COOKING, SHORTENING, AND SALAD OILS, OLIVE OIL ( " virgin " or " extra

virgin " ) IS THE ALL-AROUND BEST. Flaxseed oil is good. Some people can

handle soya oil, sesame oil, canola, and a few others. AVOID supermarket

oils, corn oil, hydrogenated oils and fats, margarines. AVOID deep-fat

frying and fried foods.

..

USE CELTIC SEA SALT, OR LESS DESIRABLY " REAL SALT " (from Utah deep mineral

deposits) OR SUN-EVAPORATED SEA SALT, NATURAL HERB SEASONINGS, APPLE CIDER

VINEGARS. AVOID iodized, aluminum-treated or kiln-dried salt (most

supermarket salt), and aluminum-containing items such as many pickles, most

baking powders, most digestive " remedies, " many deodorants, etc.

COOK IN GLASSWARE, STAINLESS STEEL OR IRON. SOME NON-STICK COOKWARE (EG,

SILVER STONE) MAY BE OK (NOT TEFLON).

IF POSSIBLE, TEST ALL NUTRITIONAL SUPPLEMENTS YOU USE. Allergy to many

supplements is common, often because fillers, binders, colorings, coatings

and lubricants are usually derived from corn, yeasts, grasses, etc, which

are common allergens. Hypoallergenic supplements derived from other

sources are available (Thorne Research supplements are especially good, but

are not available in health food stores or supermarkets.) Different brands

of the same nutrient may contain different fillers, etc., and test

differently.

ASIDE FROM POSSIBLE ALLERGIES, TWO OTHER FACTORS ARE ESPECIALLY IMPORTANT

IN HOW WELL YOU HANDLE GIVEN FOODS. ONE FACTOR HAS TO DO WITH YOUR BLOOD

TYPE (O, A, B, or AB). THE OTHER FACTOR IS WHETHER THE FOOD HAS A HIGH

GLYCEMIC INDEX OR NOT.

D'Adamo, ND, has researched extensively harmful agglutination

(clumping) of blood cells caused by proteins called " lectins " in foods.

This agglutination is somewhat like that which occurs when incompatible

blood types are mixed in blood transfusions (type O people can accept only

type O blood; type A accepts only type O or type A; type B accepts only

type O or type B; type AB accepts all blood types). Dr. D'Adamo has

written an excellent book, " Eat Right for You r Type, " G. P. Putnam, New

York, 1996, which details the beneficial and harmful foods (in terms of the

agglutination) for the four blood types O, A, B, and AB (subtypes are of

minor importance here). This book is worth buying and following, in the

writer's opinion.

Type O people (most common type) do best with a fairly high protein, low

carbohydrate diet, and should avoid beef, pork, milk and other dairy foods

including eggs, all wheat flour and corn products, coffee (decaf or not),

black teas, and soda drinks, plus others too numerous to detail here.

Although meats, poultry and fish are for the most part handled well, no

more than 6 oz should be eaten at a meal.

Type A people (next most common type) tend to do best with a vegetarian

diet; no meat or poultry is beneficial for type As, but selected fish can

be beneficial in modest amounts. Eggs and most milk products are best

avoided (yogurt, kefir, goat milk, mozzarella and ricotta cheeses are

tolerated in small amounts). Type As do well with cereals and grains,

especially amaranth, buckwheat, and kasha, but should avoid wheat flour

items. Only a few vegetables are contraindicated, among them are cabbage,

eggplant, lima beans, peppers, potatoes, and tomatoes. Type As can benefit

from eating fruit three times a day, excluding a few such as bananas,

melons, oranges, tangerines, papaya and mango. See the book for more details.

Type B people (only ca. 10% of USA people) can handle a more omniverous

diet, and do well with dairy items Chicken and pork are among the meats and

poultry to be avoided. Type Bs thrive on most fish, excluding shellfish.

Most nuts and seeds are best taken in only small amounts. Wheat flour, rye

flour, and buckwheat flour products are handled poorly. Most vegetables

are OK; corn, tomato, artichoke, avocado, and soy items are to be avoided.

See the book re more details.

Type AB (less than 5% of USA people) handle meats, poultry, fish, dairy

items, and most cereals and grains, and many vegetables about like type Bs,

with some notable exceptions (see the book).

Dr. D'Adamo's book also gives foods for each blood type good for weight

reduction or weight gain, types of exercises most beneficial and even some

insight into blood personality types.

The glycemic index has to do with the rate of entry of carbohydrates into

the bloodstream, with the lower indices being slower to enter. The index

is determined mainly by three factors, the nature of the simple sugars in

the food, the fat content, and the fiber content. All " complex "

carbohydrates are broken down in the body into the simple sugars glucose

(found mainly in breads, pastas, cereals, and vegetables, and released

directly and rapidly into the blood), fructose (found mainly in fruits, and

released slowly into the bloodstream), and galactose (found chiefly in

dairy items, and released slowly). When these sugars enter the bloodstream

too fast the pancreas releases insulin, which brings down the blood sugar

level, but encourages fat storage; repeated high insulin levels tend toward

hypoglycemia, diabetes, etc. The higher the fat and insoluble fiber

content of a food the slower the entry into the blood stream.

Incidentally, juicing fruits and vegetables tends to remove the fiber,

thus removing a brake on rapid entry of carbohydrates into the blood

stream. High-glycemic index foods tend to make you fat, and are more likely

to create blood sugar problems. This does not mean to avoid them entirely,

but to balance them off with low-index foods.

High-glycemic (avoid or reduce amounts): essentially all dry cereals,

fast-cooking oatmeal, millet, white, French and whole-wheat breads,

cookies, etc., rice, most pastas, potatoes, sweet potatoes, yams, maltose,

glucose, ordinary sugar, honey, carrots, corn, beets, parsnips, peas, pinto

beans, baked beans, navy beans, bananas, raisins, apricots, mangos, papaya,

oranges, low-fat ice cream, candy bars.

Low-glycemic (favor if otherwise OK): slow-cooking oatmeal, barley,

whole-grain rye bread, artichokes, asparagus, green beans, black beans,

lima beans, kidney beans, lentils, beet greens, broccoli, bok choy,

Brussels sprouts, cabbage, cauliflower, celery, collard greens, kale,

cucumber, eggplant, romaine and green-leaf lettuce, endive, onions,

peppers, spinach, chard, turnip greens, zucchini, summer squash, soy beans,

milk, yogurt, cherries, plums, grapefruit, apples, pears, grapes, peaches,

lemons, limes, pineapple, blackberries, blueberries, raspberries,

strawberries, nectarines, kiwis, cantaloupe, watermelon, honeydew melon,

high-fat quality ice cream.

Different lists of glycemic indices occasionally give substantially

differing values, perhaps due to different degrees of ripeness, time of

season harvested, soil base, etc.

As you can see, diet is a complex matter. A skilled kinesiologist, or

developing your own self-testing (with care to avoid prejudicing the

answers you get), can be a great helper in deciding what types of diets and

foods are best for you, taking into consideration any illnesses you are

trying to overcome via diet and/or nutritional supplements.

[Guest guest]

Hi Cliff,

Thanks for the info. I have learned that each individual has different

needs and that these needs change constantly. I know after severely

restricting diet for many years that the most help comes from supplements

and reasonable diet that slowly kill excess yeast rather than killing them

so fast and making me even more sick. My intuition has become a good guide.

:-)

> From: Cliff Garner <kosmik@...>

>

?

> ........Ordinary breads not good for anyone in my opinion--there are a few