Acceptable Foods:
Vegetables - All fresh or frozen vegetables - unlimited
Fruits - All fresh or frozen without sugar fruits, except melons.
Beverages - water (distilled or reverse osmosis), occasional freshly squeezed juice, Taheebo tea, soy, goat, rice, or almond milk.
Grains - Barley, corn, millet, oats, rice, wheat, yeast-free bread, cereal, tortillas, and muffins that contain no yeast, honey or sugar. Plain rice cakes are usually yeast-free and do not contain sugar.
Nuts, Seeds and Oils - Any raw unprocessed nuts except peanuts and pistachios. Any unrefined oils that are cold pressed except peanut or coconut oil. No margarine. Use butter.
Legumes - Any dried beans, used in moderation.
Sweeteners - Rice syrup and Sucanat - two teaspoons per day.
Salad Dressing - Use cold pressed oil with fresh lemon juice and season with garlic, salt, pepper, or onion. Cardini makes a lemon herb dressing which is acceptable. You can make the Candida safe mayonnaise.
Foods To Avoid
Packaged and Processed Foods - Avoid canned, bottled, boxed and other packaged processed foods.
Dried and Candied Fruits - Raisins, apricots, dates, prunes, figs, pineapple, papaya, etc.
Melons - Watermelon, honeydew melon, especially cantaloupe. The porous skin of melons can be contaminated with mold, but careful washing could eliminate this danger and thus allow them to be eaten).
Beverages - Avoid all fruit juices canned, frozen, or bottled. Avoid all teas and coffee, including decaffeinated. Herb tea is allowed. All alcoholic beverages and any fermented beverages including cider and root beer. Avoid colas, Kool Aid, and dairy products as directed by caregiver.
Yeast Bread and Pastries - Any raised baked goods including breads, rolls, coffee cakes, cookies and pastries containing yeast.
Yeast - Avoid all products containing yeast, including baking yeast and brewers yeast.
Malt Products - Malted milk, drinks, cereals, and candies. Watch your labels, as this is used frequently.
Sugar and sugar containing foods - Sugar in any form including sucrose, glucose, fructose, maltose, lactose, glycogen, mannitol, sorbitol, galactose, maple, syrup, maple sugar, honey, powdered honey, date sugar, turbinado, sugar, raw sugar.
Condiments, Sauces, and Vinegar - Mustard, catsup, worchestershire, Accent or any spice containing Monosodium Glutamate. Steak, barbecue, chili, shrimp sauce, soy sauce, pickles or pickle relish, picked vegetables or eggs, green olives, sauerkraut, horseradish, mince meat and tamari. Vinegar of all kinds including mayonnaise and salad dressing.
Edible Fungi - All types of mushrooms.
Cheese - All cheese including processed cheese or cheese products or snacks. Also avoid buttermilk, sour cream, and all sour milk products. (Some can tolerate homemade yogurt).
Yeast - Avoid all yeast including bakers yeast and brewers yeast, and any product containing yeast.
Processed an smoked meats - Pickled or smoked meats and fish including sausages, hot dogs, corned beef, pastrami, and pepperoni, etc.
Nuts - Peanut and peanut products, and pistachios usually contain mold.
Vitamins and Minerals - Avoid any supplements containing yeast. Look for yeast-free and sugar-free labels. Watch carefully B complex, selenium and chromium.
Herbs and Spices - Use fresh herbs and spices whenever possible. Mold contamination seems to be a problem.
Leftovers - Mold is the problem with leftovers. It is best to freeze any leftovers after 24 hours.
Antibiotics - Avoid antibiotics unless absolutely necessary.
Food Colors, Additives, and Flavors - Read labels carefully for any of these.
Eating Out - During the early months of your treatment, you may need to carry along your own foods to avoid reactions from trigger foods you may potentially encounter in restaurants.
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SF Bay Area
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Re: Acceptable Foods/Foods To Avoid
Thu, May 18, 2006 - 10:43 AM
Just look at all these recipes and choices, and there fun to make ;)
www.hacres.com/recipes/recipes.asp
Lunch
Veggie Sandwiches
Phyllis Veggie Wrap
steven wolfes tasty sandwich
Tamale Pie
Karin's Festive Veggie Plate
Deluxe Veggie Wrap
Jan's Easy Apple Pear Delight
El Paso Stuffed Celery
Apple Snack
Raw Okra
Main dish
Stuffed Acorn Squash
Baked Sweet Potatoes
ohmygoshthisisgood!
Dawns Creation
Sweet Rice Treat
Ceylonese Rice
Margaritas Pizza
Dot's Lima & Sweet Potato Casserole
KAREN’S GOURMET ROASTED VEGETABLES
Sidney's Mexican Tortilla
Darleen's Bean and Sweet Potato Hash
PAMELA-JANE’S ROASTED GARLIC MASHED POTATOES
Lentil Rice Casserole
Kiss The Cook Spaghetti
Southwestern Beans
Janice's Sauted Zucchini
Roasted Vegetable Stew
JILL RAW CHILI
Rice-Lentil Casserole
Ragin
Wild Rice with Veggies
Crock Pot Pilaf
Crock Pot Vegetables & Rice
A Vegetable Medley
Favorite Rice Dish
Pasta with Broccoli and Pine Nuts
Lentil Rice Crockpot
Pecan Rice Dish
Stir-Fry Vegetables
Crock Pot Roasted Yams
Green Bean Delight
Crock Pot Pilaf
Burrito Roll-ups
Raw Tomato Sandwich
Black Bean Burgers by Connie
Veggie Sandwich by Janet
CYNTHIA’S RAW MOCK TUNA SALAD
Raw Spaghetti
Raw Cauliflower Recipe
Lentil Almond Loaf
Raw Sweet Potato Soup
Raw Seed/Nut Loaf
Rice and Raw Veggies
Raw Sunflower Seed Loaf
Raw Sesame/Almond Loaf
Pecan and Rice Patties by Pat -
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Re: Acceptable Foods/Foods To Avoid
Thu, May 18, 2006 - 10:44 AM
Whole Foods and Whole Food Digestion
www.healthrecipes.com/food.htm
* (please see whole article)
There’s power in raw food, because if it’s raw, it is filled with enzymes. Vital to life, enzymes tirelessly work at breaking down food, assisting the immune system and carrying on the functions of metabolism. Lipase breaks down fat, protease breaks down protein, cellulose breaks down cellulose and amylase breaks down starch, to mention only a few.
In 1933, the first enzyme diastase was discovered. Found in the wheat germ, it acts on decomposing the natural starches in the surrounding kernel. By removing both the diastase and the wheat germ, bread had a longer shelf life, however, bread became more difficult to digest.
Enzymes are protein molecules that act like spark plugs in the body. Without them we would die. Ninety-eight enzymes have been found in the arteries. Enzymes such as cytochrome qxidase, peroxidase and catalase are components of red and white blood cells. A high source of these enzymes are in the green leaves of plants. It has been discovered that they can fight toxic substances, helping protect the body from cancer.
Scientists are learning how enzymes are crucial to the healing process. Enzymes are the biochemical foundation for thousands of digestive and metabolic functions within the body. About 5,000 different enzymes have been identified so far. Some researchers have estimated that it takes about 100,000 enzymes to run the body.
In digestion, enzymes are the active materials within digestive juices that break down the food. Enzymes are keys that unlock nutrients. They do this job without being changed. Enzymes are found in the salivary glands, liver, stomach, pancreas and the wall of the small intestine.
A fruit left on the counter for too long becomes over-ripe and turns to mush. The ripening process is due to living enzymes breaking down and digesting the fruit. In contrast, pasteurized fruit juice can remain fresh for a year because the enzymes have been destroyed by heat.
Enzymes in living foods are little digestion machines, working and assisting to help break down food so that the body may easily assimilate its nutrients. Killing the enzymes for shelf life causes the body to work much harder in digestion and assimilation.
The digestion of a banana requires very few stomach secretions. What about a piece of fried chicken? Chicken contains no enzymes to help digestion. If the chicken has been eaten quickly, there will be little enzyme activity from the saliva. It will sit in the stomach like a lead brick.
The body is forced to produce strong acid secretions to build up to do some of the digestion. A coffee or two splashed down, dilutes the digestive juices. The barely-digested chicken then moves on to the small intestine where bile from the gallbladder emulsifies the chicken fat. The chicken is still in need of more digestion so the remainder of the work will require the help of the pancreas. To accomplish such a difficult task, the pancreas must produce large quantities of enzymes which place a heavy burden on it.
Studies show that eating a high percentage of cooked food causes the pancreas to enlarge. A pancreas that is enlarged as a result of over-stimulation, eventually breaks down. From years of abuse, the pancreas secretes fewer enzymes and causes digestive problems such as bloating, gas, diarrhea, gastritis or diabetes. -
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Re: Acceptable Foods/Foods To Avoid
Thu, May 18, 2006 - 10:46 AM
Pigs, cows and chickens are individuals with feelings -- they experience love, happiness, and fear, just as dogs, cats, and people do. More than 27 billion animals are killed by the meat industry each year -- in ways that would horrify any compassionate person. The average American meat-eater is responsible for the abuse and death of about 90 animals per year...
www.goveg.com/factoryFarming.asp
www.peta.org/
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Re: Acceptable Foods/Foods To Avoid
Thu, May 18, 2006 - 10:46 AM
“THERE IS NO SAFE TEMPERATRUE. at which pork can be cooked to ensure that all these parasites"
PIG & PORK FACTS
Here are some facts on pork that prove it to be a very unhealthy food to eat:
A pig is a real garbage gut. It will eat anything including urine, excrement, dirt, decaying animal flesh, maggots, or decaying vegetables. They will even eat the cancerous growths off other pigs or animals.
The meat and fat of a pig absorbs toxins like a sponge. Their meat can be 30 times more toxic than beef or venison.
When eating beef or venison, it takes 8 to 9 hours to digest the meat so what little toxins are in the meat are slowly put into our system and can be filtered by the liver. But when pork is eaten, it takes only 4 hours to digest the meat. We thus get a much higher level of toxins within a shorter time.
Unlike other mammals, a pig does not sweat or perspire. Perspiration is a means by which toxins are removed from the body. Since a pig does not sweat, the toxins remain within its body and in the meat.
Pigs and swine are so poisonous that you can hardly kill them with strychnine or other poisons.
Farmers will often pen up pigs within a rattlesnake nest because the pigs will eat the snakes, and if bitten they will not be harmed by the venom.
When a pig is butchered, worms and insects take to its flesh sooner and faster than to other animal's flesh. In a few days the swine flesh is full of worms.
Swine and pigs have over a dozen parasites within them, such as tapeworms, flukes, worms, and trichinae. THERE IS NO SAFE TEMPERATRUE. There is no safe temperature at which pork can be cooked to ensure that all these parasites, their cysts, and eggs will be killed.
Cows have a complex digestive system, having four stomachs. It thus takes over 24 hours to digest their vegetarian diet causing its food to be purified of toxins. In contrast, the swine's one stomach takes only about 4 hours to digest its foul diet, turning its toxic food into flesh.
The swine carries about 30 diseases which can be easily passed to humans.
The trichinae worm of the swine is microscopically small, and once ingested can lodge itself in our intestines, muscles, spinal cord or the brain. This results in the disease trichinosis. The symptoms are sometimes lacking, but when present they are mistaken for other diseases, such as typhoid, arthritis, rheumatism, gastritis, MS, meningitis, gall bladder trouble, or acute alcoholism.
The pig is so poisonous and filthy, that nature had to prepare him a sewer line or canal running down each leg with an outlet in the bottom of the foot. Out of this hole oozes pus and filth his body cannot pass into its system fast enough. Some of this pus gets into the meat of the pig. -
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Re: Acceptable Foods/Foods To Avoid
Thu, May 18, 2006 - 10:47 AM
The Natural Human Diet
www.goveg.com/naturalhumandiet.asp
According to biologists and anthropologists who study our anatomy and our evolutionary history, humans are herbivores who are not well suited to eating meat.
Unlike natural carnivores, we are physically and psychologically unable to rip animals limb from limb and eat and digest their raw flesh. Even cooked meat is likely to cause human beings, but not natural carnivores, to suffer from food poisoning, heart disease, and other ailments.
People who pride themselves on being part of the human hunter tradition should take a second look at the story of human evolution. Prehistoric evidence indicates that humans developed hunting skills relatively recently and that most of our short, meat-eating past was spent scavenging and eating almost anything in order to survive; even then, meat was a tiny part of our caloric intake.
Humans lack both the physical characteristics of carnivores and the instinct that drives them to kill animals and devour their raw carcasses. Ask yourself: When you see dead animals on the side of the road, are you tempted to stop for a snack? Does the sight of a dead bird make you salivate? Do you daydream about killing cows with your bare hands and eating them raw? If you answered "no" to all of these questions, congratulations—you're a normal human herbivore—like it or not. Humans were simply not designed to eat meat.
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