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People with candida (as well as cancer) often have a compromised liver from all the toxins that the liver is trying to eliminate from the body, and from all the toxin killers like grapefruit seed extract, oregano oil, colloidal silver, etc that are used for die-off and the die-off itself. The liver needs to be paid attention to and cared for as a slightly compromised liver can be healed with proper diet but once the liver is scarred (e.g. cirrhosis), the liver is too damaged to heal. Here is an interesting article on identifying symptoms that could reflect damage to the liver or liver disease itself: Knowing the Symptoms of Liver Disease Could Save your Life Knowing how to recognize the symptoms of liver disease can save your life. As with so many illnesses and diseases, liver disease, if spotted early enough, can be arrested, and cured (providing the causes have been identified and are avoided in the future), and your liver can fully recover, growing new healthy tissue to r...

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...

3-4 T. coconut oil 5 cloves garlic, sliced 2"-3" piece of fresh ginger, minced 1 large onion, thinly sliced 4 cups mung bean sprouts 1/2 carrot, shredded 1 can lotus seed, bamboo shoots, or water chestnuts (optional) 2 cups fresh kale, in large shreds 1/2 t. sea salt Saute the onion, garlic and ginger on low heat in the coconut oil. Add in the bean sprouts and shredded carrots and lightly sauté. When the bean sprouts and carrots are becoming tender (do not overcook), add in the fresh kale shreds and stir until the kale is a bright green. Serve immediately with brown rice and seaweed laver. I used lotus seeds ... for the first time. While I love bamboo shoots and water chestnuts, I am not keen on lotus seeds. They are very dry and somewhat bland. But cool, I did try them and it's exciting to eat something different :) The seaweed laver is particularly complimentary to brown rice and stir-fry. I eat tons and tons of laver and since being in Korea, the w...

Someone sent me these slides via email and I thought the message they contain is very centered on good health, especially for people like me who have systemic candida which can tax the liver with all the fungus in the body and the constant fight to purify the blood and clean out the fungus. Whoever put these slides together, kudos to you and thank you! (unfortunately didn't receive slide #5)

Gluten-free pasta of your choice   Veggies:  2 carrots, sliced 1 large onion, sliced 1 zucchini, angle-sliced 1 yellow squash, angle-sliced 2 scallions, sliced 5-6 cloves garlic, sliced olive oil Primavera Sauce:  3/4 - 1 cup cashews 1 small onion, chopped 2 t. turmeric powder 2-3 cloves garlic handful of basic leaves, if desired salt and pepper to taste  prepare your veggies first, lightly sauté the garlic and shallots in olive oil then add in the remaining veggies, and add water to nearly cover them. cooking at high temps kills enzymes really quickly so simmer, if time permits When the veggies are tender, pour the sauce made in a high-speed blender over the veggies and cook another 10 or so minutes. Sauce will thicken on its own. After the sauce and veggies are ready, mix them into the pasta. I can't eat mushrooms or the marinade, but I made them for others at the table to have a fuller Italian-like meal.  Homemade almond milk and my meal (minus the marinated ...

When making veggie juice with a juice extractor, the fiber of the plants has mostly been removed to expedite assimilation of vitamins and minerals of the straight juice, but there's no reason why the squeezed vegetable fibers, also rich in vitamins and minerals, need to be tossed. The bulky plant fibers can be added to other ingredients to make bread, crackers, crusts, pot pies, and to retain their full vitamin B count [heat kills vitamins B & C], they can remain in their raw state, so even raw foodists can utilize this veggie juice "waste". I especially like making crackers with the juice pulp. Unfortunately, this time I didn't find any zesty sesame leaves in the market because they add a delightful zing to crackers, but the parsley works pretty well for added flavor. And btw, I juiced the cucumbers last to better flush out the juicer but, as I wasn't too sure about the cooked flavor of cucumbers, I refrained from using the cucumber pulp, not that there was m...