Starting a diet to cure your Candidiasis can seem overwhelming. All you do is spend your time comparing foods to the lists of things you can and can’t eat. While some of the stuff you can’t eat is pretty obvious – like carbohydrates, processed foods, and sugars – some other foods are not as easy to identify. This leaves a lot of people feeling less than creative when it comes to cooking. Far too many limit themselves to only a few choices, which is bound to leave you feeling bored and ultimately contribute to your desire to simply give up.

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Yes, You Can Eat Asparagus

Asparagus is a great green vegetable to include in your diet. Not only is it high in fiber but it is known to have a number of other fantastic health benefits as well. Not sure? Consider this:

• Asparagus is believed to be able to help detox and cleanse the body because of its high potassium and fiber levels. Unless you buy it canned, you’ll get very little sodium and you should see a reduction in belly bloating as well.

• Asparagus contains high levels of vitamin K, which is excellent for helping your body create blood clots. If you’re on blood thinners or heart medications, though, you may want to double check with your doctor before adding this veggie to your diet. Vitamin K is also good for the prevention of osteoarthritis and osteoporosis.

• The folate in asparagus can help to reduce inflammation within the body. Reduced inflammation means less pain and a lower risk of heart disease.

• Asparagus contains glutathione, a compound that is also associated with detoxing. It is believed to fight free radicals and other carcinogens that can be connected with cancers and other diseases.

Incorporating Asparagus into Your Diet

Not sure how to incorporate asparagus into your Candida diet? There are plenty of simple things you can do. First, asparagus is great steamed or boiled and then seasoned with a little bit of pepper. If you need something more, try melting just a small amount of coconut oil over it. You can roast your asparagus with a little bit of oil, pepper, parsley, and lemon juice, too.

If you want to be very creative, cook your asparagus with your meat of choice – whether that’s beef, chicken, or some sort of fish. You can grill it, wrap it in strips of meat, or make kabob type sticks for the grill. Experiment with seasonings, especially garlic, for added nutritional benefit.

I, personally, enjoy cutting up my asparagus and eating it in salads as well. It adds extra crunch and flavor.

Other Vegetables to Consider

In addition to asparagus, you may want to consider experimenting with other vegetables you aren’t used to eating. The more variety you have in your diet, the easier it will be to stick with. Consider trying beets, Brussels sprouts, carrots, eggplant, kale, okra, and watercress as well.

The vegetables you eat while on the Candida Crusher diet are actually pretty varied. You want to aim for those that are high in fiber and low in simple carbohydrates. Your best bet is to make sure your vegetables are steamed or cooked (from frozen or fresh). You should stay away from raw vegetables while trying to cure Candida.

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So – yes – you can have asparagus while treating Candidiasis. Just make sure you’re not combining it with foods, oils, or seasonings you should be avoiding and enjoy.

Oral thrush isn’t an uncommon condition. It involves the overgrowth of the Candida albicans organism in your mouth and throat. Common symptoms include white patches covering your throat, cheeks, mouth, and tongue. You may also develop painful sores within the mouth.

The milder your oral thrush case is when it’s developed, the easier it is to treat. Doctors commonly turn to oral medications and mouth washes and you may want to explore natural remedies and rinses as well. Oral thrush can impact both children (as young as newborns) and adults, so you’ll need to choose your treatment method accordingly.

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Foods to Avoid When You have Thrush in the Throat

Let’s start with the basics. You’ll need to avoid the same foods you’d avoid with any traditional Candida diet. You need to avoid all sugars (including some artificial sweeteners), all alcohol, grains containing gluten, most high-sugar fruits, starchy vegetables, any meats or seafoods that aren’t organic or wild-caught, preservatives, coffee, soda, tea, and juice. You’ll also avoid mushrooms and other fungal foods and you’ll need to stay away from most condiments, vinegars, and oils that are likely contaminated with GMOs or molds.

Citric acid is something we usually tell people to avoid while dealing with Candida, but we usually find that in its natural form – in citrus fruits like lemons and limes – it’s not harmful. That said, when you have oral thrush you should avoid acids altogether as they’ll likely irritate the sores in your mouth and throat. This means you should avoid oranges, lemons, limes, tomatoes – products made with these foods, and their juices.

So What Can You Eat?

Aside from citric acids, foods that are on the list approved for the regular Candida Crusher diet are generally good for those with oral thrush. Yogurt is highly recommended, as it will expose your mouth, throat, and intestines to probiotics. You may also find that colder foods and liquids provide some relief to the discomfort caused by the sores and coating in your mouth.

Look for softer foods that are easier to swallow. If you generally cook your approved vegetables to an al-dente state, you may want to cook them so that they’re a little bit softer and easier to swallow. You might also want to consider blending them into a soup so that you’re able to get your nutrients without irritating your throat. You’ll want to have these things warm, not hot, and you’ll want to avoid spices that may cause irritation as well.

Other Things You Can Do to Rind Relief

As always, follow a Candida diet and make sure you’re getting a good probiotic, as this will help with your systemic yeast overgrowth. To treat it locally, consider rinsing with a mouthwash of 2TBSP water with 5 drops of water soluble tea tree oil (rinse your mouth and spit it out – don’t swallow it). Do your best to avoid inhaled steroidal drugs and antibiotics as well.

Oral thrush that has spread to the throat isn’t pleasant. Take a proactive approach to your treatment and don’t try to push foods you shouldn’t have too soon. Carefully caring for the delicate tissues of your mouth and throat will make your recovery a lot easier.

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Also read my 10 tips to crush mouth yeast infections by clicking here.

Now that you’ve chosen your first sea vegetables, you have to figure out what to do with them. Here are some tips for making sure you use them effectively.

• Always read the instruction on the pack carefully, some sea vegeta­bles need soaking for longer than others. Some you cook with dried, like kombu, whereas others you soak and then cook, like hijiki, arame and wakame.

• Roasted sesame oil is a very nice seasoning that seems to comple­ment the texture of many kinds of seaweed. I find that toasted sesame seeds a great match with soaked and cooked seaweed as well.

• Try mixing seaweed with carrots, onions and cucumbers to begin with, you will soon get the feel of it and begin to experiment more with this group of foods.

• Add a two-inch piece of the flat seaweed kombu to dried beans when you are cooking them, the cooked beans will be easier to digest.

• Rinse then roast some sesame seeds with sea salt, perfect with sea­weed.

• Add seaweed to casseroles, stocks or vegetable soups.

• Make miso soup and add seaweed to this.

• Try making your own sushi, you can even lightly toast the nori sheets to add extra flavor. I like making sushi with quinoa and tahini instead of rice and sweet rice wine vinegar. You’ll find a recipe online.

• Add soaked seaweed to your favorite salad, toss in a little toasted sesame oil and add a few roasted sesame seeds for a real taste treat.

• Try to saute’ some arame or wakame with carrot strips and onion, and again, try the sesame oil and roasted sesame seed combo, it’s abso­lutely delicious!

• Agar agar is seaweed that sets like jello; you can make a really nice dessert with agar agar and blueberries for example. Look online for recipes on how you can incorporate this unique seaweed into your diet because it has great prebiotic properties.

• How about a sandwich with arame or dulse? Saute’ one of these sea­weeds and have on some toasted sourdough bread along with avo­cado, delicious.

Sea Vegetable Pollution Warning

Unfortunately the world’s oceans are becoming increasingly polluted, and with only about ten percent of the world’s population living in the Southern Hemisphere, it stands to reason that the cleanest oceans are down under. We are fortunate living in New Zealand, and have possibly the world’s cleanest ocean, the Southern Ocean. Some of the world’s best wakame comes from the South Island of NZ, and the flavor is quite amazing.

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There has been a lot of concern amongst scientists over the past several years with regards to the high levels of pollution in the world’s ocean waters. Sea vegetables readily absorb what is in the water surrounding them, including heavy metals like mercury, arsenic, lead and cadmium, and if they have been harvested in polluted waters or around large industrial cities they are likely to contain heavy metals and other potentially toxic elements. Deep-sea kelp is a safer alternative for example than wakame that may have been harvested close to the shoreline.

Some forms of seaweed have been discovered to contain high levels of arsenic, while others have been found to contain traces of mercury. Try to get a high quality product harvested in areas known to contain low levels of pollution, and make enquiries with the company if you are uncertain as to the origin of the product.

So you’re interested in incorporating some sea vegetables into your diet, but you’re not sure where to start, right? Here are 7 of the most common and easy to find.

Agar

Agar is often used to make sweet or savory gelatin types of dishes. It has prebiotic properties and nourishes the digestive tract. You can buy it as a powdered form or in larger pieces of chunks. It dis­solves in water and sets like jelly. (Jell-O) Some people even use agar regularly to keep them regular.

Arame

Arame is fine and delicate seaweed that has a sweet taste. It cooks well with finely cut onions, carrots and zucchini. Add to egg and quiche dishes, add to salads or as a side serve to a main dish. Soak well and then chop fine, it is best when added raw in small amounts to salads, or as a more generous amount as a side with your main meal.

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Dulse

Dulse is my personal favorite, closely followed by hijiki and nori. It has a nice purple color and does not need soaking and has a sweet, tender flavor. Try wrapping a little piece of dulse around a Brazil nut. This seaweed can be powdered and used as a condiment or left in a chunky form and added to soups and stews. Try it, you may like this one, it is high in iron and packed with antioxidants too.

Hijiki

Hijiki is also one of my favorites; it comes in black long thin strands and looks a bit like very thick black hair. I find it most agreeable when soaked for half an hour in tepid water and the cooked lightly with sesame oil and mixed in with some lightly steamed broccoli on which I have tossed a little roasted sesame seed. While it does take a little longer to cook, it is worth it because it has a great texture and tastes nice and is a rich source of many minerals, including magnesium.

Kombu

Kombu is the other sea vegetable I enjoy; it is flat seaweed and an inch or two wide. Kombu makes an excellent stock and is com­monly added to miso soup. Just simmer a few pieces of kombu in water for about 30 to 40 minutes and then add some miso stock and you have instant miso soup. Kombu stock is mineral rich and very nourishing. I also add a piece of kombu to the water when I boil a root vegetable like potato or sweet potato.

Nori

Nori is probably one of the most popular of sea vegetables, and you may well know it as sushi. There are many ways you can enjoy nori, personally I like to roll up nori with quinoa and add salmon, avo­cado, cucumber, and a wide variety of other vegetables into the filling. I like roasted nori sheets and just crumble them up and add them to salads or sprinkle on top of steamed broccoli.

Wakame

Wakame is delicate and can range in color from a pale green right through to a very dark green. I find that after soaking it is tastes not unlike spinach and is most agreeable as a side serve or great when added to salads.

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Try one at a time and see which you like best. You won’t regret any of your choices, I’m sure.

We talk a lot about food allergies and intolerance, but a lot of those issues are caused by the chemicals that end up in an on our plates. If you want to avoid chemicals, keep the following tips in mind.

Eat fresh foods that are low in the suspected chemicals. Plan your meals well in advance and eat fresh whenever you can. Remember that processing, reheating, transporting and storing foods can change the chemical content and may provoke symptoms. For a more trustworthy diet, always eat fresh.

Processed foods are not the best. The more processing the food has had the higher the risk that it will contain unwanted chemicals, additives, flavors, colors and many different preservatives.

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Fresh meats are always preferred over smoked or processed meats. Eat fresh meat as soon as you purchase it; otherwise freeze it as soon as possible. In my opinion, processed meats are amongst the worst of all processed foods you can eat when it comes to your health.

Consume produce promptly. Fresh fruits and vegetables are best consumed within a few days of purchasing them. If you have two bell peppers, and pepper # 1 is one day old and pepper # 2 is three days old, the first pepper will have less amine in it. Eat fresh produce soon and buy every two to three days, or grow your own.

Avoid MSG. MSG (E621) is an amino acid commonly found in Asian foods, monosodium glutamate is an additive commonly added to foods enhance the flavor. This chemical is commonly found in Asian foods, especially Chinese foods, many snacks, chips, cookies, Campbell soups, lunchmeats, frozen dinners, and various seasonings.

Studies have shown that regular consump­tion of MSG may result in unwanted symptoms like depression, eye damage, disorientation, headaches, and obesity. If you eat out regularly, be sure to check with the chef to make sure that there is no added MSG.

Avoid food dyes. Did you know that up to 90 percent of food dyes are colors that are derived from a petroleum source? Studies show that food dyes are linked to hyperactivity and disturbed behaviors in children. There are search­able databases online, and you will be able to find which synthetic dyes are used in your favorite foods.

Avoid non-stick pans when you cook food. This may seem like a con­venient way of cooking, but most non-stick cookware is made using PFOA (perfluoro octanoic acid), a toxic chemical linked to cancer and other chronic health issues. Choose stainless steel, cast iron or enameled pots and pans instead. Replace your non-stick cookware, like Teflon, with another healthier alternative. If you do continue to use non-stick cookware, be careful not to let it heat above 4500F. Throw out those non-stick pans as soon as they show signs of wear, and then go out and buy stainless or cast iron instead.

Avoid artificial sweeteners. Aspartame (E951), more popularly known as NutraSweet or Equal, is found in foods labeled “diet” or “sugar-free”. Aspar­tame is now believed to be neurotoxin and carcinogenic and accounts for more reports of adverse reactions that all other food additives combined. This sweet poison is known to affect intelligence and short-term memory, and may lead to a wide variety of chronic illness including brain tumor, Parkinson’s, Al­zheimer’s, emotional disorders like depression and anxiety attacks, dizziness, headaches, nausea, mental confusion, migraines and seizures, lymphoma, chronic fatigue, fibromyalgia, diabetes, and multiple sclerosis. You will find Aspartame in breath mints, toothpastes, chewable vitamins, ice tea, yogurt, table top sweeteners, cereals, diet foods, drink mixes, sugar-free gum, des­serts, Diet Coke, sugar free soda drinks, diet drinks, Coke Zero, and jello.

Avoid sodium nitrite/sodium nitrate. These chemicals are used as preser­vatives, flavorings and colorings. The USDA tried to ban sodium nitrite back in the 1970’s, but the food manufactures won the battle as they claimed that they had no other way of preserving meat products that were packaged. This chemical is widely regarded as toxic, it is in fact carcinogenic and once it en­ters the bloodstream it can affect the liver and pancreas especially. You will find sodium nitrite/nitrate in smoked and preserved meats especially, such as sausages, bacon, ham, luncheon meats, corned beef, hot dogs, and canned smoked fish.

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Avoid GMO foods. Genetically modified organisms are animals or plants that have had their DNA modified. In the United States for example, the majority of canola, corn, cotton and soybean crops have been modified genetically. The unfortunate thing is that one or more of these food items can now be found in most processed foods commercially available. The FDA has not completed sufficient safety testing on these GMO items to ensure the public that they are guaranteed 100 percent safe, especially for pregnancy women and children. Some studies have shown that consuming GMO foods increases your risk of allergy susceptibility, immune suppression, antibiotic resistance as well as increasing the risk of cancer. In light of this evidence and lack of sufficient test­ing, it is in your best interests to consume as little of these items as possible and to eat other foods instead.