Skip to main content

Teas and Drinks for People with Candida

Most teas are "out" for people with such severe systemic candida - green tea, black tea, red tea, flowered teas (because of their sweetness which feeds candida), teas with fermented leaves (yes, many Asians teas are prepared with a fermentation process), and teas of course with flavorings like citric acid (the killer of people with candida), orange rind, nutmeg and a host of other additives that most people wouldn't even wink at. The only two teas that I've seen recommended for people with systemic candida are peppermint and chamomile. I love peppermint and keep several boxes on hand, but unfortunately I have ragweed sensitivities and chamomile is in the ragweed family and so I have difficulties, specifically, I get a bit raspy and sometimes vaguely phlegmy ... both indicators of bacteria being fed!

But there really are so many kinds of teas that are such wonderful possibilities that haven't traditionally been labeled as "candida-friendly", but I'm sleuthing for some diversion. There are also so many delightful ways of preparing teas now ... why do the options for people with candida have to be so limited? I've found other options!!!

crockpot spiced cinnamon and ginseng plus anise, cloves and ginger
cilantro tea made in a French press
pau d'arco - a big time candida killer, boiled in a slow cooker and drunk a couple times of day
Peppermint tea is very nice for people with candida. Also recommended for people with candida is chamomile tea, but since I have an allergy to ragweed which is in the daisy family and related to chamomile, I have a mild reaction so avoid it. Fresh ginger tea is wonderful. Herbs tossed in hot water like rosemary (be careful, it is a flower and might affect sensitive people) and fennel are phenomenal! Avoid all teas with citric acid, and fortunately, many of the manufactured teas have this unpleasant mold-ingredient.

Other Drinks:

Although these alternative milks are great for many, I've reacted very badly to the sugars in coconut milk, cow's milk has been out of the question from Day #1 (and actually I have had a mild lactose intolerance most of my life), and soy milk or any soy product I react to in the throat area. That said, almost milk has worked very well. I tried Brazil nut milk but can only tolerate that on rare occasions. Found out that that milk can make a person toxic of drunk very much! I'm not a keener on walnut milk - it just feels chalky in my mouth, so I prefer to eat my walnuts washed and tossed in a salad. Basically, the only nuts I've eaten well are the almonds, walnuts and Brazil nuts. The others I might try on occasion but not as a drink. Just an FYI, people with candida are recommended to principally stick with the almonds and walnuts - they have a milder oil and less mold than other nuts.


What NOT to Drink!!!



People with candida would shock their system if they started dumping soft drinks down their throats! The sugar content in carbonated drinks (to say nothing of other ingredients) is a joyful energy food for the fungus and makes the little buggers prolific!

Some of my favorite drinks

Left to right: the cinnamon-ginseng tea (hot or cold), fresh squeezed lemon in water,
green smoothies, and almond milk

Labels:

Comments

Post a Comment

Popular posts from this blog

Fingernail Analysis, part III

8 Health Warnings Your Fingernails May Be Sending   Source Your eyes may be the window to your soul, but, in many ways your, nails are the window to what’s going on inside your body. Here are some common nail problems and what they mean:  Take a good look at your fingernails and you may notice subtle variations in the texture or color; white spots, a rosy tinge, rippling or bumps in the surface to mention a few. These imperfections may not look like much to you, but it’s more important than you might think to maintain healthy fingernails. That’s because to the trained eye, nails can provide valuable indications about your overall health.  Hold a hand level with your nose about a foot out from your face and scrutinize each one. Look at the grooves, curves, ridges and dips. Notice how thick or thin they are and if there are any stark differences. Are your nails are chipped or broken. Make a note of the color of the nail itself, the skin under it as well as t...
Post a Comment
Read more

80% Alkaline + 20% Acid = Balance

The Rule of 80/20: The body needs a balance of alkaline-forming and acid-forming natural vegetarian food. The following rule has evolved as a consequence of many years of research and clinical findings vis-a-vis the use of nutrition to heal disease. To replenish and sustain your proper alkaline and acid reserves, eat 80% of your foods from the alkaline-forming list and 20% from the acid-forming list. The following is an outline of the major vegetarian food groups and their chemical reaction tendencies in the body. All of the food items should be raw and organically grown (this collection of data from Hippocrates Health Institute). source ALKALINE-FORMING sprouts of small seeds, beans and most grains leafy and root vegetables vine-ripened fruits/vegetables (cucumbers, squash, tomatoes, bell peppers, etc) sea vegetables (dulse, nori, wakame) fresh food herbs cayenne pepper garlic and onions tree-ripened fruits small grains (amaranth, millet, quinoa, teff, etc) ...
Post a Comment
Read more

Gluten-free Cream Puff Pastries

adapted from Chocolate Profiteroles in Desserts: Mouthwatering Recipes for Delectable Dishes (1997) Cream Puff Pastry 1/2 cup quinoa flour 1/4 cup white rice flour 1/4 teaspoon sea salt pinch of cardamom 6 tablespoons coconut oil 3 eggs 3/4 cup water 1. preheat over to 350F 2. Sift dry ingredients together 3. In medium saucepan, bring coconut oil and water to a boil. Remove from heat and add in dry ingredients. Beat for 1 minutes until mixture starts to pull away from the pan. Put over low heat and cook mixture together for 2 minutes, beating constantly. Remove from heat. 4. Beat one egg in a small bowl and set aside. Add remaining eggs, one at a time, to the mixture. Mix well then add beaten egg gradually. Dough should be smooth and shiny and fall by spoonfuls on a greased cookie sheet. 5. Drop by tablespoons (x12) on a sprayed cookie sheet, well spaced. Bake 25-30 minutes until pastry has risen and browned. 6. Turn off oven and let puff. Cool with door cracked. [Oops! I opened t...
Post a Comment
Read more