If you are battling food allergies or the Candida yeast syndrome, you are not alone. Many years ago, the discovery of multiple food sensitivities plus an overgrowth of Candida albicans yeast called for a major overhaul of my eating habits. At that time, I was a busy career woman and wife, as well as the mother of two daughters. However, the choice was obvious: for over 20 years, I had suffered from cyclical bouts of depression, fatigue, respiratory problems, arthritic symptoms, and the early warning signs of multiple sclerosis.
At first, I felt justly deprived of my favorite foods. But by cleaning up my diet and watching what I ate, my symptoms began to improve in a matter of weeks. Eventually, they disappeared completely.
My aim in the book is to introduce you to tasty foods that will help to control the overgrowth of Candida albicans yeast, and ones that won’t trigger histamine reactions and the consequent weight gain and related symptoms.
If you have thought that the path to vibrant health is a complete mystery, and you have not considered food allergies/sensitivities as part of the equation, I hope that The Body “Knows” Cookbook will open a new and exciting door for you.
The plan when using this cookbook is to remember that the body “knows” what it needs in terms of fuel/food. When we give the body what it wants, miraculously, an improvement in health occurs. This is not the time to go out on a limb in the “weird” food department. While you are getting used to a program, keep things simple. Please don’t add stress to your already busy life.
I have broken the book down into simple sections. Lunch and dinner menus are interchangeable, as are salads and soups. I have indicated where people who have digestive problems need to take caution with certain spices and ingredients. I have also added a useful section for children.
Carbohydrate grams are kept low unless otherwise specified. You will probably notice that when you put carbohydrates into your system, especially at breakfast and lunch, you will probably have low energy, hunger pangs, and cravings for more carbs. Low-carbohydrate vegetables, on the other hand, will not initiate this response.
Remember, the most common food sensitivities are: dairy products, wheat/fl our, corn, soy, and yeast. It goes without saying that sugar and caffeine are obvious culprits.
Take “food families” into consideration as well. Coconuts and dates are related. Chocolate and cola are related. Watermelon and cucumber are related to zucchini. If potatoes give you hives or tomatoes give you arthritis, you need to know that these belong to the same “nightshade” food family (and so do peppers). For a complete list of food families, refer to the section in the back of this book.
Do your best to “rotate” foods; that is, don’t consume the same foods day after day after day. Usually the foods you consume the most, or are addicted to, are the ones to which you are allergic or sensitive. Rotate your foods, sampling as many different items as you can.
I find that it really helps to have food on hand. No one wants to come home to an empty refrigerator and nothing healthy to eat. Plan ahead and follow the “three-meal rule.” That means knowing where your next three meals are located. Think of the meal you are eating and plan for the following two meals. This offers a sense of reassurance that you will be able to eat “on program” and not be scrambling to find something to eat.
When it comes to changing eating patterns, attitude is all important. Think positively! So the rest of the world is eating nachos—treat yourself to smoked salmon or cashews! You’ll soon find out that there are plenty of alternatives out there just waiting to be tried.