Yeast, Be Gone!

Yeast, Be Gone!

From Alternatives Newsletter Summer 2009

Both Candida (yeast) and allergies can wreak havoc in people of any age, according to Kathi Bratberg, RN, B.S. Holistic Nutrition at Alternatives.  Antibiotics, including those that are added to meats, in addition to stress often make problems worse, she said.  These issues upset the delicate balance of good versus bad bacteria in the system.

“We should have about 20 percent of bacteria in our systems designed to break down foods,” Bratberg said.  “But because of our diet and stressful lifestyle, that balance is interrupted.  That’s when 20 percent of the bad guys can turn into 80 percent.  They overtake the good guys and the jobs they’re doing,” she added.  “That may lead to widespread problems such as yeast overgrowth and allergies.”

Discovering whether you have a yeast infection or an allergy is now a simple process thanks to the Asyra AT3 – one of the clinic’s newest diagnostic tools that helps to identify functional disturbances in the body.

It’s non-invasive, simple and painless.  Participants hold on to two electrodes that are hooked to a computer.  From meridian points on the thumbs and fingers, the body’s energy pathways are recorded by the computer.  The results are then interpreted by trained professionals.

Identifying the problem is just the start.  Keeping yeast at bay can be achieved through a regimen of supplements as well as an anti-candida (yeast) diet.  The diet calls for avoiding grains, sugars and alcohol, and focusing on a diet of organic meats, fresh Pacific Northwest fish and plenty of fresh organic fruits and at least five servings of vegetables per day.

For more details about the Asyra AT3 and the anti-yeast diet, contact Alternatives at 827-9450.

Recipes compatable with a Candida Cleanse

Kathi Bratberg, RN, MS Holistic Nutrition recommends these recipes which are friendly to a candida balancing diet.  As always, we recommend finding organic, non-genetically modified ingredients wherever possible. For more information see Dr. Ryan's recommendations for balancing yeast overgrowth in our Spring 2011 newsletter.

Amalia and Melinda’s Wild Salmon

·      Wild Salmon

·      2 Lemons

·      Fresh Rosemary Sprigs

·      Almonds, powdered in blender or food processor

·      Salt and Pepper

Line a casserole dish with sliced rounds of lemon. Lay a piece of wild salmon on this bed. Squeeze an entire lemon over the fish. Lay fresh rosemary sprigs on top. Cover with a layer of powdered almonds. Salt and Pepper to taste. Bake in a 350 degree oven.

Preparation time: 40 minutes.

Options: Cook sea vegetables in casserole dish.

Nutrient density: Protein, calcium, essential oils

Quinoa Super Salad

·      5 cups cooked quinoa (see basic recipe)

·      1 c. shredded carrots

·      ¾ c. parsley (minced)

·      1 c. sunflower seeds (dry roasted)

·      4 cloves raw garlic

·      ½ c. pitted black olives

·      ¼ c. olive oil

·      ¼ c. tamari

·      ¼ c. lemon

·      ½ c. cooked chick peas

·      1 chopped tomato

·      ½ c. of another fresh vegetable

Cook quinoa and allow to cool. Add carrots, parsley, toasted (cooled) sunflower seeds and garlic to quinoa. Mix thoroughly. Combine liquids, pour over quinoa and toss well. Add chickpeas and asparagus tips. Garnish with tomato wedges and black olives. Serves 6-8. Can make a day ahead.

Basic Quinoa Recipe: 2 c. water and 1 c. quinoa. Rinse quinoa thoroughly by placing grain in fine mesh strainer and running fresh water over the quinoa. Continue until water is clear upon draining. Drain excess water. Place washed quinoa and 2 cups water in 1 ½ quart pot and bring to a boil. Reduce to simmer, cover and cook until all water is absorbed (about 15 minutes). You know quinoa is done when the grains have turned from white to transparent and spiral like germ has separated.

Coconut Pecan Crunch

1 c. clarified butter (ghee) or coconut oil

2 tbsp honey or 1 tsp stevia or to taste (natural herb sweetener)

1 tsp pure vanilla extract

3 tbsp powdered carob

½ - 1 cup toasted pecans, walnuts, or a mixture of favorite nuts.

¼ cup shredded unsweetened coconut (optional)

Butter a 9” square baking pan or 9” pie plate. Line bottom with roasted nuts and coconut. Melt butter over very low heat, add honey, vanilla, and carob. Pour this mixture over the nuts. Place directly in freezer. Stir several times while cooling to prevent butter from rising to the top. In approximately ½ hour when solid, cut and serve. This treat needs to be stored in the freezer. Enjoy one piece after dinner with a cup of herbal tea.

Note: This is not suitable for people who have nut or legume allergies. Low carbohydrate – approximately 8 grams per 1 inch square. Not enough honey per piece to affect Candida eradication program. Adapted from Judith Minzel’s carob treat recipe.