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Considerations regarding questionable foods and the WA Food Therapy Program

Moderator
 
September 4, 2006 10:50 AM

 

 
Following is a list of foods that we receive a lot of questions about. Some of them are healthy ingredients that need clarification but most of them are associated with cautionary notes. Some have potential health risks associated with them.

 

Keep in mind that you may be free of an actual intolerance or allergy but that while healing in general or while treating more specific problems, some foods work against your goals so are best avoided or minimized while other foods can be highly therapeutic.

 

Learning about how foods impact our state of health is an important process and some introductory patience with your learning is essential. I want to encourage people to prepare for what can be both a fascinating as well as a disturbing process as one learns about the state of industrial foods today and about their body response to foods when ill. It's important to see your condition as temporary and to accept that your views about foods will likely change forever as a result of your healing process. Your ability to tolerate foods may be low now and through parts of your wellness program but it will grow as you become stronger. It's important to eat all food with acceptance and appreciate it as a blessing. You will gradually learn to choose those foods which give you the most energy and vitality and you will learn to gravitate to them.

 

As your awareness changes, try be sensitive to the level of revitalization they receive from eating different foods. Watch for the good responses and aim for them rather than fearing bad reactions and looking for them. Expect the best and enjoy positive anticipation when you eat. Please let me know if you need further assistance.

 

 

RECIPE LEGEND

 

*An asterisk in front of a recipe name indicates that Tarilee has read the recipe and included any necessary comments while insuring it's in the correct recipe section.

*An asterisk beside a recipe ingredient indicates that there is a reference on the above document regarding that particular ingredient. It is there to direct you to this post to look up the comments about that ingredient.


Bar-B-Q'd foods - Although delicious and fun foods to eat, bar-b-q foods char the foods which adds some degree of carcinogenic by products to the food. I don't recommend bar-b-q'ing as a regular part of a healthy diet.

Butter - Raw, pasteurized dairy is the most challenging of the dairy foods to digest. Butter from pasteurized milk is well known by most folks sensitive to dairy to trigger symptoms. You can search the forums for the recipe for ghee or clarified butter. This is a cooked butter that has the milk solids cooked and strained out. It is much better tolerated as it is all but lactose free. It is also more heat stable as it has the milk sugars removed.

Canned food Cans are lined with plastic and other chemicals including bisphenol A, and, although they are occasionally a necessary part of our diet for most of us at times, it is not wise to rely on them regularly. Also, canned beans are not soaked, rinsed (or sprouted) and cooked with seaweed or fennel seeds to soften like we can do at home. I recommend cooking up several batches of different kinds of beans with care once a month and freezing them in single use portions (fill glass jar two thirds full)

Carrots (cooked) - Carrots are best eaten raw on the candida food therapy program. Cooking the carrots increases the speed at which sugars are formed from the starches because the fiber is softened. This means that cooked carrots feed candida more quickly than raw carrots do. You could used cooked turnips instead of carrots if you like these, or in baked goods, try substituting zuchinni.

Carrots (juice)- Carrot juice (like beet juice) is high in sugar. It (or the total amount of carrot and beet juice should not be used as more than one quarter of an eight ounce glass of juice when combined with very low sugar juices like those from green veggies (kale, celery, spinach etc).

Cheese – dairy food, highly allergenic, mucous forming and aggravates or induces inflammatory reactions. There are alternative cheeses made from nuts, soy and rice but most of them are difficult to digest and some contain milk casein or biotech ingredients. The best of these that I have tried is the tapioca cheese but its not something I would recommend as a regular part of a healthy diet.  Please see this post about cheese and the candida diet for more explanation.

Chocolate- is a fermented food. It has a tendency to trigger addictions to it. Unless it is organic it can contain pesticides. It contains caffeine unless it is Wondercocoa, a brand of chocolate that is popular on this site because it is caffeine free but it is not organic and it is highly processed. The decaffeination of teas and chocolate can be done with unhealthy processes such as carbon monoxide.

 

Besides the processing and the high pesticide content of chocolate there is a very good reason to shop carefully for organic, fair trade chocolate if you're going to eat it. Conventional chocolate production has health, social, economic and environmental consequences for producer countries.  

 

If the chocolate is organic, low ferment, low bacteria/yeast count and raw and eaten without sugar, some really great medicinal potential is possible. If you're not really sure about having a very unique raw cacao source, I'd steer towards organic, fair trade, sugar free baker's chocolate and make your own delights with it- but sparingly. Many people get cravings and addictions related to even the best chocolate so just use it with respect and love (for it and your body.) 

Corn- is a highly addictive, highly allergenic food and unless organic, is very likely genetically modified. Cases of allergic responses to GMO corn are dramatically more frequent and more serious than allergic responses to organic corn. In North America we are over-exposed to corn and this pre-disposes us further to allergies to it.

Coconut milk - Organic, un-sulphured coconut milk and cream can be a beautiful food. However it's high carb and fat content and it's sweet, soothing flavour, can trigger binges for folks. It can be hard to stop eating it. Coconut is also a potential hidden allergen for many. Also, it comes in a can so regular consumption of it can lead to increased build up of the chemicals that go with cans (endocrine disruptor's and carcinogens.)

 

If you can tolerate coconut well the best source is whole coconuts or, even better, of fresh, young coconuts. Organic, virgin coconut fat/oil is OK as tolerated. Organic coconut meat – is fairly sweet so a limit. Coconut water from fresh, young coconuts- OK (in moderation- 1/2 cup per day)

Non organic dried coconut contains sulfites which are highly allergenic.

Coconut oil - is one of the most stable cooking oils possible.  The organic coconut oil is less refined and is made without solvents or other chemicals though it does have to be processed somewhat to squeeze the most fat ossible out of the nut. The extra virgin coconut oil still has full coconut flavour and is made from the first, raw pressing of the nut. It is of the finest quality and the best tasting of all the commercially available coconut products. and it is usually stored in dark containers to preserve its full integrity. Even the oil can trigger inflammation or allergy in some people so, as with everything, observe how you feel and explore any theories by testing them out with elimination-provocation protocols.

Dairy, general If you've done a full elimination test as I recommend (four weeks off and then two weeks on, noting all health observations), and you're sure that you're not getting any of the symptoms then you may be able to eat it healthfully. It is still what I call a 'high residue' food though so in moderation would mean a couple of times week at most. Here are some of the common signs to look out for in terms of a possible intolerance.

Puffy 'bags' under eyes
Dark circles under eyes
Acne
Depression
Low back pain
Constipation
Diarrhea or indigestion
Mucous build up (respiratory or intestinal)
Brain fog
Strong cravings for dairy
Bloating
Joint pain, inflammation


Eggplant- is a highly allergenic, inflammatory nightshade vegetable along with tomato, peppers and potato.

Eggs, raw- Although I know that many people healthfully eat raw eggs (including myself on occasion) and although I personally feel that many organic egg producers raise happy, healthy chickens that are less prone to this issue, I do caution you regarding the use of raw eggs because of the risk of salmonella bacteria from inside and outside of the shell. Health Canada re Salmonella

Fish- risk of mercury build up through over-consumption or consumption of some fish, also some are endangered Greenpeace re fish consumption guidelines

Flavour extracts by Frontier or Spicery or other supplier – some are ok, some are best avoided. Rum and butter, butter flavour and butterscotch all contain small amounts of milk extract and so may or may not be tolerable to you depending on your sensitivity level to milk. Maple extract could contain traces of formaldehyde since it is a concentrate of maple syrup flavour and non organic maple syrup can contain formaldehyde. Lemon and orange extract may contain pesticides…and so on. We’re still hoping to hear about a line of flavour extracts that are sourced from organic foods. Please do report to us if you find such a thing!

Fruit, Dried - Dried fruit is very high in sugar so is not recommended even later in the food therapy program. Also, unless it is organic, it will contain sulphites which are highly allergenic substances.

Glycerine Vegetable – This is most commonly extracted from corn, which, as you read above, is a highly allergenic food and can be genetically modified. When it is not extracted from corn, it may come from coconut or palm sources and these are likely to be better choices. I have heard of one brand that comes from sugar beets as well. It is wise to ask specific questions of your supplier to determine the source for certain. Glycerine is known as a sweetener with a low glycemic index (i.e. it does not cause a rapid rise in blood sugar when consumed and so is considered a suitable sweetener for use while resolving candida issues. However, if you have an allergic response to it, it has the potential to cause an adrenaline rush which will result in a spike of blood sugar and this is not a healthy response nor is it productive for the CRC program since this nourishes the candida.

Grilled Foods – see above under ‘bar-b-q foods’

Kamut- is a gluten-containing alternative form of wheat. It is known to be less allergenic than wheat and lower in gluten. However the gluten it does contain can still trigger inflammatory and irritation reactions. It is recommended to abstain from this grain during the early stages of the Whole Approach food therapy program. Some folks including myself), find it easier to maintain vitality and balanced eating habits with the complete elimination of gluten containing products. Because kamut is a grass grain, sensitivity to it will often increase during seasonal allergies (i.e. grass season) If you decide to return to the use of kamut flour and grains later in your program you could use sprouted grain for greater digestibility.

Kefir – is a bovine (cow) dairy product that is a cultured food product similar to yogurt but using the assistance of a different type of bacterial culture. Some folks find that it is better tolerated than yogurt. For raw recipes calling for kefir, a thick, homemade nut milk might make a good replacement, or some zuchinni blended up with avoocado and lemon juice.

As with all dairy, I urge caution with it’s use. It may be absolutely fine for you. However it may also be a hidden, underlying contributing cause of some of your symptoms. A careful investigation into how well one tolerates dairy is warranted for anyone who suffers from immune or digestive issues. Folks with CRC are much more prone to allergic responses than most folks. Dairy is known for causing accumulative or delayed responses and these can be very difficult to identify without a methodical elimination and reintroduction assessment. Also if you have mysterious inflammatory, dairy, sinus, depression, indigestion, bloating, acne, water retention, headache, backache or join problems, a trial elimination of dairy is worth while. See the article on food allergies for more information.In many cases, since dairy is a such a common allergen, it is simpler to avoid it at least during the program.

Maple Flavouring – see above under flavouring.

Nightshade vegetables- highly inflammatory family of veggies including tomato, eggplant, peppers and potato. Turnip or rutabaga can be used instead of potato and a variety of veggies can be used in place of the nightshades.

Nuts dry/roasted- can be hard to digest. Better used raw and soaked or raw, soaked and sprouted.

Nuts- pecans, walnuts, pistachios, cashews- nuts that are particularly prone to mould. Also, in addition to mould, raw walnuts prone to parasites. Almonds, macadamia nuts, very fresh brazil nuts, and hazelnuts make better choices.

Oatmeal- contains gluten and can cause the same issues as kamut (see above under ‘kamut'  Some folks tolerate oatbran better because it is much lower in gluten but use this with care.

Oat bran- is the fiber part of the oat and has very little gluten in it. Some sensitive individuals who cannot tolerate other grass grains because of the gluten, can tolerate oat bran. Others, for whom the allergen is the grass is another part of the plant besides the gluten, may still have problems with it.

Oils, Canola oil –highly refined, sensitive polyunsaturated oil is damaged during
processing and becomes toxic- also mostly genetically modified (GMO) I would recommend using organic safflower oil or olive oil instead, or, if the food will not be heated, flax or hemp oil. For cooking, try ghee or coconut oil.

Oils- Corn oil- highly refined, sensitive polyunsaturated oil is easily damaged during processing and this damage creates toxic byproducts. Most non-organic corn available these days is also mostly GMO.

Oils- polyunsaturated oil (flax, canola, corn oil, fish oil) These are the type of oil that have the greatest healing potential when in their unrefined state. If processed within a heat, light, and oxygen-free environment, and packed in an inert container which has been flushed with nitrogen, they can supplement our diet and provide a reliable source of omega three and six essential fatty acids.

Oils, monounsaturated (olive, safflower) These are monounsaturated oils which are more stable than polyunsaturated oils but they are still vulnerable to damage by heat, light and oxygen. They are ok to use for quick sautéing but not for baking or extended heating. Healthy Fats and Oils 

Peppers- is a highly allergenic, inflammatory nightshade vegetable along with tomato, potatoes and eggplant.

Plastic Much of our food comes wrapped or packaged in plastic these days. When possible, avoid purchasing your food in plastic especially fatty foods (which transfer the plastic chemicals more) or foods that have been put in the plastic (or styrofoam) when hot. Using 'to go' dishes of your own that are glass or stainless steel is a healthier option than using disposable plastic and sometimes you can take them with you when you know you will have to get take out food.

Sigg, a Swiss company, makes a safe, light weight, inert drinking water bottle. Now you can throw away your disposable plastic or Nalgene plastic bottles and carry your water in something you can have more confidence in.

Seeds dry/roasted- can be hard to digest. Better used raw and soaked or raw, soaked and sprouted. A dehydrator can be used to dry seasonings onto their surface.

Potatoes- is a highly allergenic, inflammatory nightshade vegetable along with tomato, peppers eggplant. Potatoes also have a high glycemic index which means they raise the blood sugar rapidly. rutabagas or turnips can be used in place of potatoes and, in some recipes so can jerusaleum artichokes.

Potato Starch – extracted from potatoes, a highly allergenic, inflammatory nightshade vegetable along with tomato, peppers eggplant. It is also extra high glycemic, higher than potatoes. It is used for it’s stickiness and can be substituted with tapioca flour.

Quinoa- is a wonderful, low-glycemic, high-protein seed. It naturally has a mildly toxic coating that needs to be scrubbed off. Use an extra fine sieve and wash the seeds under running water and scrubbing with a soft brush or your fingers for three minutes. Quinoa can trigger digestive troubles for some and if this is the case, sprouting the seed for one or two days before cooking/eating may help. The seeds may then be rinsed and used for cooking like the hard, un-sprouted grain but with reduced cooking time.

Quinoa flour- Quinoa flour is more likely to cause digestive upset than the carefully prepared grains because the grains are not typically washed before being commercially ground into flour. I recommend washing and or sprouting the seed and then drying it (in a dehydrator or low temperature oven) to grind into flour yourself at home.

Quinoa flakes- These are only for use by those who have strong digestion as the seeds are not washed before these are made. Ideally, one would have a flake maker at home to make flakes out of washed, sprouted seeds. Otherwise, I suggest using this otherwise wonderful food be used with caution.

Salt(table salt, sea salt, unrefined sea salt, crystal salt) – Table salt contains sugar and additives and it is processed using a chemically intensive procedure. Sea salt is what is left over from a full spectrum, natural sea salt, after all of the minerals besides sodium chloride have been removed. Sea salt is dehydrated from sea water and is a full spectrum mineral supplement. However it can contain contaminants from ocean water which is far from pure in this modern world. The optimal salt to use is crystal salt. This is mined from ancient salt mines that were created before the oceans were so polluted. It tastes deliciously satisfying and provides an excellent supplement of electrolytes.

Soy- modern unfermented preparations (tofu, tvp, soy isolate, soy milk, protein powder)- hard to digest, allergenic and can lead to long term health issues. See Diet FAQ's for cautionary information

Soy- organic, non GMO,  traditionally prepared (cultured tofu, tempeh, nato, tamari, miso). Although technically have great health promoting potential, people with CRC can have highly unpredictable reactions to fermented foods because they resemble the yeast and yeast byproducts that have been an ongoing irritation to the system.

Spelt is a gluten-containing alternative form of wheat. It is known to be less allergenic than wheat and lower in gluten. However the gluten it does contain can still trigger inflammatory and irritation reactions. It is recommended to abstain from this grain during the early stages of the Whole Approach food therapy program. Some folks including myself), find it easier to maintain vitality and balanced eating habits with the complete elimination of gluten containing products. Because spelt is a grain, sensitivity to it will often increase during seasonal allergies (i.e. grass season). If you decide to return to the use of spelt flour and grains later in your program you could use sprouted grain for greater digestibility.

Tomatoes- is a highly allergenic, inflammatory nightshade vegetable along with peppers, potatoes and eggplant.

Vinegar/Fermented Foods- Fermented foods can be unsuitable for folks with CRC. The cultured veggies are good for improving digestion and intestinal flora. They normally feel really good for those who have reasonable healthy flora already and help to keep them healthy. However, in the case of candida imbalance, there can be a high level of bad bacteria growing in the intestines and this combined with the associated sensitivitieorganic apple cider vinegar (with the mother culture) or umeboshi, are wonderfully healthy foods also, but because they are fermented, can cause problems with candida issues.

If the immune system has been negotiating with such high levels of fermentation by-products (i.e. the toxic by products of the candida), anything it considers to be remotely similar may trigger reactions. Also, your intestines are so full of fermentation, that any additional fermentation introduced, such as the cultured veggies, tends to put the system on overload with just too much bacterial interaction/competition happening in the gut. This can lead to gurgling, bloating and discomfort. The highly therapeutic organic cider vinegar, soy-free three year cultured miso, three to six year cultured organic soy tamari or umeboshi plum vinegar, may be well tolerated by some individuals with CRC. It seems that for some the benefits outweigh the potential challenges of fermented foods. Your tolerance will depend upon the potential for harmonization between your personal intestinal ecosystem, with the bacteria in these fermented foods. Although tolerance is entirely possible, so is an aggravation of allergic or candida symptoms. Careful experiementation and awareness is prudent.

Yogurt- A wonderful fermented dairy food but dairy just the same and can be addictive, allergenic, mucous forming and aggravate inflammatory states. See---URL------

Wheat - the most allergenic grass grain. Wheat contains the highest amount of gluten of all the grains, is the most commonly genetically modified and the most over-consumed of all the grains. Gluten is known to trigger inflammatory and irritation reactions. It is recommended to abstain from this grain during the early stages of the Whole Approach food therapy program. Some folks including myself), find it easier to maintain vitality and balanced eating habits with the complete elimination of gluten containing products. Because wheat is a grass grain, sensitivity to it will often increase during seasonal allergies (i.e. grass season). Wheat and potentially allergenic wheat extracts are found in many unusual places. Read your labels carefully. If you decide to return to the use of wheat flour and grains later in your program you could use sprouted grain for greater digestibility.


RECIPE LEGEND

 

*An asterisk in front of a recipe name indicates that Tarilee has read the recipe and included any necessary comments while insuring it's in the correct recipe section.

*An asterisk beside a recipe ingredient indicates that there is a reference on the above document regarding that particular ingredient. It is there to direct you to this post to look up the comments about that ingredient.

Once you have considered the references marked by the asterisks in these recipes, it may be possible to make changes that will remove the objectionable ingredients that I tagged. It is also possible that you may decide that the tagged ingredients truly do not pose a problem for you and you may wish to go ahead and eat them. Remember, watch for the good responses and aim for them rather than fearing bad reactions and looking for them. Expect the best and enjoy positive anticipation when you eat.

Note:
If you consuming too many foods that don't work well for your body they will slow your healing.They can also trigger binges, inflammation, or create excess mucous. If you find that you are regularly using recipes that contain one or more of these ingredients of concern; it may be time to take a step back and reassess your choices. Remember, “Nothing tastes as good as health feels!”

 

More Questions about questionable foods followed by answers from TLC after *asterix.

 
1) Buckwheat pancakes, and if so, how many can I eat?
 
*This depends on the size. In the diet FAQ section you'll see a post about serving sizes. And, some people are fabulous with buckwheat, especially the raw/untoasted kind while some people are allergic or intolerant of it and feel fatigue or other reactions. This, like all the alliterative foods, needs to be explored on an individual basis. I don't want people to be afraid to eat, only to be sensitive to the level of revitalization they receive from eating different foods. Watch for the good responses and aim for them rather than fearing bad reactions and looking for them. Expect the best and enjoy positive anticipation when you eat.
 
2) Alcohol-free Vanilla, to be used in an Almond Milk drink, and/or Avocado Vanilla Mint Icecream (without sugar or a sugar substitute)

 
*No worries on that if you use the ones on this site that are GMO free and corn free sweeteners.

 
3) Tomato Sauce (without sugar)

 
*This should be fine though some folks do better with the minimum of nightshade veggies as they can amplify inflammation for them. You can look this issue up on the web but know that it does not by any means affect everyone who eats those foods. Again, anticipate the best response and look for the foods that help you feel great!

4) Quinoa Pasta
 
*Again, fine for some but because they do not always wash the quinoa before cooking into pasta, many do better on rinsed and or sprouted cooked quinoa. It cooks in just a few minutes after sprouting. See the Diet FAQ's for instructions.

 
5) Organic Corn chips
 
*If they are deep fried which this is undesirable as super heated vegetable oil is mildly toxic. Corn, even organic, can be allergenic. If you find the baked organic ones, only eat them occasionally and feel good with them, they just count as a limit in place of one of the starches. You might even try making some yourself.This could be fun and could be much better quality. I don't eat much corn myself and have not tried this.

6) Sweet Potato chips
 
*As a limit, if you could find them baked this could be fun. However, these are usually deep fried and super heated vegetable oil is mildly toxic. They often use canola oil too which is GMO. However, if you made some yourself and then dehydrated them till crisp this could be lovely. A recipe for raw sweet potato chips with nice herbs and oil is another fun option to explore.

7) Carob Powder (to put in a shake)
 
*Yes, if you feel great when you eat it (The raw brands tend to be the best quality and they have a fair bit of variation within their quality again still.) Two tablespoons is a serving.

 

 
Last edited by Linda WholeApproach September 17, 2013 9:05 AM
 
 
Moderator
 
February 17, 2014 11:58 AM

Just a heads up, something to look forward to in your efforts to understand why certain foods are better than others for a health candida diet.

 

This list is currently being substantially expanded and will be featured in the new food lists download, to be release soon.

 

Take good care,

 

Tarilee

 
 
 
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