Category Archives: eczema
Few topics inspire as much confusion as the difference between lactose intolerance and dairy allergy. The two issues can both cause digestive distress, but each has a very different cause.
Lactose intolerance occurs when the body lacks sufficient lactase, the enzyme required to digest the sugars in dairy. The enzymes is lactase, dairy sugar is lactose. The symptoms of lactose intolerance can be as mild as a bit of gas or bloating, or may be extreme enough to cause vomiting and diarrhea. Each person will lactose intolerance will respond very differently. The symptoms result because the enzyme lactase is needed to break milk sugar (lactose) down into simpler sugars which can be absorbed and metabolized. If the lactose is not broken down, the body cannot absorb it and will experience digestive distress. Some people with lactose intolerance may also experience fatigue due to the strain caused when dairy is ingested. The amount of dairy required to cause a reaction in someone who is lactose intolerant varies from person to person. Some people must consume large amounts of dairy, while others can safely consume small amounts before experiencing symptoms.
Lactose intolerance may occur in infancy, but more commonly develops later in life. Lactose intolerance can be inherited and may run in families. It can also develop as a secondary challenge resulting from digestive disorders that damage the colon, such as Crohn’s, Celiac Disease, etc. Lactose intolerance can be diagnosed through a Hydrogen Breath Test in adults or via a Stool Acidity Test in children.
Most people can counteract the effects of lactose intolerance by limiting dairy consumption or by taking a digestive enzyme containing high amounts of lactase when they eat dairy. My favorites include:
Dairy (Casein or Whey) Allergy
Dairy allergies are an autoimmune reaction to one or more proteins found in dairy. Casein is the most common dairy protein that causes a dairy allergy. (A dairy allergy may also be the result of an autoimmune reaction to other chemicals in dairy, but casein and whey are the most common.) Reactions to a dairy allergy may be very mild or may be life-threatening, and can affect every body system. There are over 200 symptoms that may be caused by a dairy allergy. The symptoms may include severe or mild digestive distress, skin reactions, respiratory distress, cognitive and emotional issues, and many more.
The reactions occur when the body comes to regard chemicals in milk as “foreign invaders” that must be attacked and neutralized. To neutralize the invader, the body releases antibodies. These antibodies get carried throughout the body via the bloodstream and can therefore cause reactions in any part of the body. Dairy allergies are typically the result of one or more autoimmune genes getting turned “on.”
Dairy allergies can occur at any stage of life. Babies are sometimes born with a dairy allergy. Other people develop a dairy allergy much later in life. Dairy allergies often appear to develop very suddenly. Causes of dairy allergies have been linked to Candida overgrowth (click link to learn more), feeds containing genetically modified produce fed to dairy cows, genetics, environmental toxins, and many unknown causes. Sadly, the incidence of dairy allergies is rising at a rate that is much higher than population growth.
Dairy allergies require the affected person to completely avoid all foods containing dairy. This can be difficult because many processed foods contain ingredients that can set off a reaction but whose ingredient list does not contain words associated with dairy. Some people can reverse their dairy allergy by strictly avoiding dairy for six to twelve months, but others cannot. Some children outgrow a dairy allergy, while others do not. Because most allergies result when a gene is turned “on,” it can be very difficult to reverse milk allergies. Reducing or reversing a dairy allergy must include steps to also heal the digestive tract. Extreme measures are typically required to reverse the allergy, but it is possible for some people to eventually eat small amounts of dairy very occasionally without a negative reaction.
I personally had a dairy allergy so severe that I vomited multiple times per day and was extremely ill for many months. Before recognizing my allergy, I lost over 30 pounds, was extremely weak, had hair loss, was extremely grumpy and irritable, had severe acne, and had explosive diarrhea that made leaving the house difficult. To put it mildly, I was miserable. My dairy allergy was identified by a test called the ELISA Allergy Test. This is the test I recommend to my clients who have symptoms indicating a food allergy.
Food allergies can be identified through blood tests, elimination diets, or muscle response testing. I do not recommend using “skin prick” testing for food allergies, as that form of testing is very inaccurate and often incorrect. Blood testing is also often inaccurate unless dairy is consumed within 72 hours of the blood draw, but there are tests which can identify the presence of dairy antibodies without recent dairy consumption.
One of the most popular ways of reversing dairy allergies is by following a diet called the GAPS diet. “GAPS” stands for “Gut and Psychology Syndrome or “Gut and Physiology Syndrome.” Click the link the view copies of the book that describes the protocol to be followed.
If you have digestive issues, constant congestion or cough, or other symptoms you have been unable to remedy, you may have a food allergy or sensitivty. I have helped many people with food allergies and would love to help. Please contact me via email or by calling 317.489.0909 to schedule a consultation.
Have you dealt with lactose intolerance or dairy allergy? How did you figure it out? What tips can you share about coping on a daily basis?
Soap is a common ingredient in every household. How many times each day do you use it? Most of us use it five to ten times each day, yet few of us pause to think much about it. The following facts may give you a new appreciation of and perspective on soap. It’s not just a bunch of bubbles!
For information on why soap is better than hand sanitizer, please read: Why You Should Never Use Hand Sanitizer.
Did you know the following facts? Which ones do you find surprising?
These Facts May Surprise You
- Soap was first used as a medicinal agent.
- The Egyptians regularly bathed, using a soap made by combining animal fats with wood ash.
- Real soap is created by combining a strong alkali (lye) with oils and fats.
- Real soap made with natural ingredients often has a healing effect on acne, eczema, psoriasis and other skin conditions.”
- The soapmaking process, called “saponification,” separates the oils’ fatty acid bonds and combines them with molecules in the lye to form a salt. This salt is what we refer to as “soap.” (Yes. Not all salts are hard.)
- Most commercial soaps are not true soap, but are a combination of chemical detergents, artificial lathering agents and toxic chemicals.
- After a perfectly balanced saponification process finishes, the soap no longer contains lye or fat. Both are “consumed” during the saponification process.
- The best soapmakers add extra oils to their recipes. Doing so means that some of the oils do not saponify and remain in the soap. This is called “superfatting” and creates a very moisturizing, nourishing bar of soap.
- Glycerin, a natural moisturizer, is a natural product created during the soapmaking process. Commercial soap manufacturers remove the glycerin, replacing it with artificial detergents and other chemicals. This creates a soap that is very drying to the skin.
- A single bar of commercial bar soap may contain over 20 toxic ingredients, many of which have been connected to cancer, endocrine issues, skin problems and more.
- The lather, hardness and moisturizing qualities of a soap are dependent on the various oils used in the recipe.
- A simple, moisturizing soap can be made using nothing more than olive oil, lard and lye. This soap can be made using common kitchen equipment. Nothing special is needed!
Learn to make your own soap … it’s easy!
It is surprisingly simple to make your own soap. No special ingredients or equipment is needed. If the facts shared above make you want to learn how to make your own soap, stay tuned for my ebook and for upcoming classes on soapmaking.
Candida overgrowth has become an epidemic that is often unrecognized. I developed this Candida Self Assessment to help you identify whether or not Candida may be a factor that is negatively impacting your health. Unfortunately, Candida often gets ignored and few medical professionals recognize that Candida overgrowth can negatively impact every body system. Even fewer realize Candida overgrowth can be a contributing factor to many very common chronic conditions. This Candida Self Assessment is a very simple way of identifying habits, history and symptoms that may indicate your body has a yeast imbalance. This test is merely shared for educational purposes and is not a diagnostic tool.
If you would like to learn more about Candida, please visit the following articles:
If your Candida Self Assessment score indicates Candida may be negatively impacting your health, please join me for a free teleconference about Candida on Thursday, September 13 at 12 noon EST. To join, call 1-605-475-5950. Use Access Code 337029 to enter. The call will last approximately thirty minutes followed by a question and answer period. Please join us!
Please note that the Candida Self Assessment will not give you a diagnosis of Candida overgrowth and that Candida is not the sole cause of the factors mentioned in the assessment. The self assessment is simply a tool to use to evaluate whether or not Candida may play a role in your health challenges. The Candida Self Assessment can be used to help you determine if you should consider seeking assistance from a health professional to begin the process of balancing the yeasts in your body.
To take the Candida Self Assessement, score 1 point for every “YES” answer to each of the following questions. The scoring profile follows the assessment.
Candida Self Assessment
Do/did/were you now or during the past three years:
- Told you have a heavy metal toxicity?
- Belch frequently?
- Crave alcohol?
- Crave breads, pastas, crackers, etc.?
- Drink more than 16 ounces of beer or wine per week?
- Drink more than 6 ounces of distilled alcohol (vodka, rum, etc.) per week?
- Feel depressed?
- Feel fatigued frequently?
- Feel you have “brain fog?”
- Have a coated tongue?
- Have abdominal bloating or gas?
- Have acne?
- Have white, flaky patches on the skin?
- Have ADHD/ADD or lack of impulse control?
- Have amalgam fillings?
- Have an inability to concentrate?
- Have an inability to lose weight or an inability to gain weight?
- Have asthma or hay fever?
- Have athlete’s foot?
- Have dandruff?
- Have diabetes or hypoglycemia?
- Have discomfort during intercourse?
- Have dizziness?
- Have dry mouth?
- Have ear pain?
- Have elevated liver enzymes?
- Have endometriosis or infertility?
- Have fluid in the ear or frequent ear or sinus infections?
- Have food allergies?
- Have frequent bad breath?
- Have frequent boils?
- Have frequent colds or flus?
- Have frequent headaches?
- Have frequent heartburn?
- Have frequent hives?
- Have frequent hoarseness and/or postnasal drip?
- Have frequent insomnia?
- Have frequent irritability?
- Have frequent mood swings?
- Have frequent nasal congestion or stuffiness, especially on rainy days?
- Have frequent numbness or tingling?
- Have frequent rashes?
- Have frequent sore throat?
- Have frequent urinary tract infections?
- Have frequent vaginal yeast infections?
- Have frequent water retention?
- Have hemorrhoids?
- Have impotence?
- Have inflamed prostate?
- Have irritation in folds of skin or in areas where joints bend?
- Have irritation near areas rubbed by waistband, underwear elastic, bra, etc.?
- Have itchy skin?
- Have jock itch?
- Have loss of sexual desire?
- Have frequent mouth sores or blisters?
- Have mucous in stools?
- Have muscle aches?
- Have occasional or frequent constipation?
- Have occasional or frequent diarrhea?
- Have pain or swelling in your joints?
- Have persistent anal itching?
- Have persistent vaginal itching or burning?
- Have poor memory sometimes?
- Have premenstrual tension?
- Have psoriasis or eczema?
- Have rapid mood swings?
- Have ringworm or other fungal skin infections?
- Have thrush (oral yeast infection)?
- Have toe or fingernail fungus?
- Have urinary urge or frequency?
- Sometimes have abdominal pain?
- Take an antacid or prescription such as Nexxium, Prevavid, Protonix, Prilosec, etc.?
- Take antibiotics in the past five years? (Score 1 point for each time one was prescribed or refilled)
- Take Prednisone or other corticosteroids? (Score 1 point for every time one was prescribed or refilled)
- Taken oral birth control for more than two months in the past five years?
Candida Self Assessment Scoring:
- 0-10 Points: Congratulations! The likelihood of Candida affecting your health is very low. Keep up the great work!
- 11-25 Points: The likelihood of Candida being a factor that is affecting your health is likely, but the effects are probably minimal at this point.. You may benefit from making lifestyle changes to reduce the amount of Candida in your system.
- 26-55 Points: Candida is probably an issue that is negatively affecting your health. Taking action to reduce Candida will most likely benefit your health in multiple ways.
- 56-75 Points: It is highly likely that Candida is negatively affecting your health in multiple ways. Taking action now to reduce Candida will most likely improve your health physically, mentally and emotionally.
Again … If your Candida Self Assessment score indicates Candida may be negatively impacting your health, please join me for a free teleconference about Candida on Thursday, September 13 at 12 noon EST. To join, call 1-605-475-5950. Use Access Code 337029 to enter. The call will last approximately thirty minutes followed by a question and answer period. Please join us!
Are you familiar with Candida? Was your score a surprise? Please share!
One question I get asked fairly frequently is, “What do you eat?” That is a great question, so I thought I’d start by sharing what I don’t eat. I also want to share that our eating habits should never become set in stone or overly rigid, but will need to evolve and be “tweaked” as our health changes and as deficiencies or weaknesses are eliminated. I eat a much different variety of foods now than I did three years ago. I encourage everyone to listen to your body and to make adjustments to lifestyle habits when you begin noticing issues that indicate a change is needed. As always, work with and rely on your health practitioner to help you identify problem areas and to provide medical intervention when needed.
Before I share my list, let me share that I try to eat “whole” foods, meaning I strictly avoid processed foods. A “whole food” eating style includes foods that are fairly close to how they appear in nature. Does it require a lot of cooking from scratch? Yes. Is it more time consuming? Not when done simply. I didn’t list processed foods on my list of foods I avoid, but know that few foods enter my kitchen in a box. Here are the top 10 foods you’ll never find in my kitchen:
- Margarine (all hydrogenated/trans fat oils): In my house, we use good ol’ butter … the real thing … and have no worries about high cholesterol. Hydrogenated oils, also known as “trans fats,” are known to contribute to heart disease, are known to be highly inflammatory, and are created in a chemical process that attaches a hydrogen molecule to natural oil molecules to make them solid at room temperature. They are patently unhealthy. The nice thing about eliminating trans fats and hydrogenated oils from my kitchen is that it automatically eliminates most baked goods, donuts, and other high-carbohydrate foods. An interesting note is that even though a food’s label states “0 Trans Fat,” the food can contain up to .5 grams of trans fat/hydrogenated oils and still be labeled “0.” Since many companies’ labels list the nutritional information for “serving sizes” which are incredibly small, this means that a “normal” serving size may deliver a high amount of trans fats but the label can still legally say, “Contains no trans fat.” It makes no sense. The bottom line is that absolutely no serving of trans fats is acceptable in terms of health, so the current FDA guidelines allowing 0.5 to be labeled “0″ are in need of major overhaul. In our kitchen, we use extra virgin olive oil for cold products (salad dressings, etc.) and extra virgin coconut oil for any cooking that requires oil. The coconut oil does not deteriorate in heat and contains very healthy medium-chain fatty acids which are known to assist with balancing cholesterol levels. (The rumors that coconut oil is a saturated fat that is bad for coronary health are false and completely ignore coconut oil’s very special chemical structure.)
- Soy: I know including this on my list is controversial, but I avoid soy at all costs. Over 90% of soy in this country is genetically modified, it is one of the most rapidly rising allergens in the US, it is known to harm thyroid function, and it is highly estrogenic and may interfere with normal reproductive cycles in children, men and pre-menopausal women. The only form of soy I can advocate is organic and fermented, and then no more than once or twice a week. On a side note, I was a vegan for over two years and ate no soy. It is very possible to be a vegetarian or vegan, not eat soy, and still get more than enough protein.
- Non-organic meat and dairy: I refuse to purchase meat from animals which were given antibiotics and hormones during their life cycle. Ingesting meat containing those items is simply not healthy. My preference is to eat meat that was locally grown, pasture-raised/free range, and which was fed foods that it would choose to eat naturally. The reason for this is that the meat from organically, sustainably raised animals has a healthier fatty-acid content, lower acidity, and is healthier in general. I am willing to purchase meat that is raised this way but which is not organically certified. I ask a lot of questions of the farmer to ensure the very best methods for animal and environment were used while the animals were being raised.
- Genetically modified foods: This is one I really can’t do justice to in a single paragraph, but I aim for a 100% organic diet so that I can avoid having genetically modified foods in my home. I will share that I don’t always eat at home. I am very aware that the foods I eat in restaurants may contain many of the items included on this list. I make good choices when eating out and trust that my exposure is far too limited to cause grave damage. The most prevalent genetically modified foods include: soy & all soy products, canola oil, cottonseed oil, beet sugar (most white sugar is beet sugar unless specifically identified as cane sugar), corn, papaya, zucchini and summer squashes, cassava, golden rice and flood-resistant rice. Organic produce cannot be genetically modified, but there is rising concern that organic crops have been contaminated by cross-pollination from genetically modified crops. A group of almost 300,000 farmers in the US are currently suing the Monsanto company for cross-contaminating their crops. My hope is that these farmers win their suit.
- White sugar and flour: Processed sugars and flours obviously don’t fit the “whole food” lifestyle. They additionally have been stripped of almost all nutritional value. For this reason, they are banned from my kitchen, and I try very hard to ignore it when my son purchases white bread for his own consumption. (Teenagers … what’re you gonna’ do?)
- Sugar substitutes: The only sugar substitute used in my home is stevia and occasionally agave nectar and molasses. If I’m making a recipe that requires sugar, I use organic Coconut Palm Sugar. My adherence to the no-substitute rule is so strong that I carry stevia with me everywhere I go. Read my article on Why You Should Never Use Splenda for more info.
- High fructose corn syrup: The commercials paid for by the Corn Refiners Association are lying to you. (It is interesting to note that the Center for Science in Public Interest has challenged these commercials and is lobbying to have them removed from the air.) High fructose corn syrup, now hidden and listed as “corn sugar” on food labels, is metabolized very differently from white sugar in the body. Multiple studies proved that rats fed high amounts of high fructose corn syrup developed pre-diabetic symptoms, metabolic syndrome, high triglycerides, gained weight around the abdominal area, and gained as much as 45% of their body weight in a short time. (Rats fed sugar-water instead of the high fructose corn syrup did not experience the same effects.) This same pattern is being repeated in the US population. One estimate I saw said the average person in the US eats 41.5 POUNDS of high fructose corn syrup each year. In addition to being excessively high in sugar and high glycemic impact carbohydrates, high fructose corn syrup has a metabolic effect that “turns off” the hormone in your body that tells you when you’re full. Ever notice you just can’t get enough to eat when you’re eating a food that contains high fructose corn syrup? There’s a true, hormonal metabolic reason. High fructose corn syrup is in everything. Start looking for it on labels. It’s in most condiments, many soft drinks, juices, many cereals and baked goods, many fruit-flavored yogurts, many breads, and many products you would never suspect to contain it. Eliminating this single ingredient has had an amazing effect on blood sugar and weight loss for some people. I encourage you to consider eliminating it.
IMPORTANT UPDATE: The Clinical Journal of Epigenics recently released a peer-reviewed study that definitely connects rising rates of Autism Spectrum Disorders to high fructose corn syrup and other environmental toxins. I STRONGLY encourage all mothers of young children and all pregnant women to please completely eliminate this food ingredient from your diet.
- Microwave meals: I never use a microwave. Period. I’d rather eat food cold than heat it in a microwave. There is a lot of controversy associated with microwave ovens, but the following facts remain: a) Microwaves convert the active, bioavailable from of B12 contained in food to an inactive form that is not easily absorbed (the same effect is noticed in other B vitamins); microwaving breast milk eliminates the protective antiviral and immune-boosting properties of the milk; microwaving garlic completely eliminates garlic’s antiviral and antibacterial properties; blood levels of hemoglobin were found to dramatically fall after a microwaved food was eaten but this drop did not occur when the same food was eaten after being cooked on the stove or in an oven. It is also very true that microwaving meats (blood-containing foods) changes the chemical structure of the meat. Among other things, the amount of carcinogens in the meat is increased. (A highly-publicized court case in the 90s occurred when a nurse gently microwaved blood before transfusing it into a patient. The chemical structure of the blood was modified in such a way that the patient’s body rejected it and the patient died.) It’s also interesting to note that chemists discovered long ago that chemical processes which should have taken days or weeks to complete were dramatically sped up if they were microwaved a short time. This correlates to other studies which showed that cell death (apoptosis) was hastened by microwaves. Those reasons are enough for me. I prefer to not change the molecular structure of my food before eating it. Period.
- White processed salt: There is absolutely no truth to the myth that sodium is bad for heart health. What is bad for heart health is processed white salt, the same type that is most commonly used in processed foods and restaurants. (And let’s be honest … any food in a box is processed. Read the labels and familiarize yourself with what you’re eating.) Every cell in your body maintains a very delicate balance of sodium and potassium. Sodium is essential for human life, but not in the the form most commonly added to foods. True salt has some color to it and contains essential trace minerals. I actually find that many people’s high blood pressure falls when they start using a mineral-rich salt (in small amounts) such as Himalayan Sea Salt (which is pink) or Celtic Sea Salt (which is gray). The truth is that common, iodized white table salt has been so heavily processed that all other trace minerals have been removed. The end result is a non-organic chemical – sodium chloride – which your body does not recognize. The water retention and elevated blood pressure caused by common table salt occurs because your body exerts so much energy to eliminating the salt from your body. Your body will isolate the sodium and chloride and will pull water out of your cells and tissues to surround the sodium and chloride molecules with water in order to neutralize them. This causes water retention and elevated blood pressure. Many sea salts sold today as “natural” are also highly processed and bear little or no advantage over common table salt. Another issue with regular sea salt is that it contains pollutants common to sea water. My favorite salt is Himalayan Sea Salt. Its pink color is an obvious indicator that it contains higher amounts of minerals than white salt does. Himalayan sea salt was deposited in the Himalayas thousands of years ago, so contamination is not a concern. Using an unprocessed, natural salt is definitely healthier than using a salt that is the result of a chemical process. On a side note, my husband often comments that Himalayan Sea Salt just plain tastes better, so it’s a win-win.
- Bacon, salami, sausage, hot dogs & lunch meat: In addition to being highly processed, loaded with unhealthy fat and high in white salt (see above), these meats – sometimes of questionable origin – also contain preservatives called sodium nitrate or sodium nitrite. These chemicals interfere with red blood cell’s ability to carry oxygen throughout the body and have been implicated in erectile dysfunction and blue baby syndrome. They break down into nitrosamines in the body, which are a chemical known to be highly carcinogenic. The good news is that it is possible to find nitrate-free bacon and lunchmeats in many grocery stores. Unprocessed bacon actually tastes better to me than the processed variety. I don’t eat bacon very often, but when I do it’s always nitrate-free.
There you have it. Can you think of any foods that need to be added to this list? Please share!
I confess I’ve started this post multiple times and then rejected it because the topic of Candida is too large to tackle in a single post. I therefore chose to share multiple posts about Candida and its effects. Those posts include:
- Candida Self Assessment: Read to figure out if Candida is an issue affecting you
- Candida Battle Plan: Provides information on the three-stage approach I use to bring Candida levels back into balance
- Dietary Options for Candida: Shares the dietary changes necessary to stop providing “fuel” for Candida to thrive on
- Why Kombucha and Candida Don’t Mix: Shares info on how kombucha feeds candida
Candida is, quite simply, yeast. We all need a tiny bit of it in our systems to maintain balance in our digestive tract. In a perfect world, our immune system keeps Candida in balance. Sometimes, however, Candida growth can reach a level where it overwhelms the immune system.
As with any yeast, Candida feeds on sugars. Because the Standard American Diet (SAD) is loaded with carbohydrates that our bodies metabolize into simple sugars, Candida overgrowth is a very common problem in today’s world. Other factors that can trigger Candida overgrowth include antibiotics, birth control pills, diabetes, pregnancy, hormonal imbalances (including imbalances in reproductive, pituitary, thyroid, adrenal and hypothalamic hormones), drinking tap water (chlorine kills beneficial bacteria in the gut, which can lead to Candida overgrowth), immune challenges, genetically modified foods, and alcohol consumption.
Candida overgrowth can affect the body in a wide variety of ways. The overgrowth tends to start in the digestive tract. In the early stages of Candida overgrowth, symptoms may include indigestion, GERD, diarrhea or constipation, cramping and more. As the Candida continues to grow, it gains strength and will begin to bore holes in the colon. This results in what is commonly known as Leaky Gut Syndrome. Although Leaky Gut can have a variety of causes, Candida is one of the most common.
Things tend to go downhill after Leaky Gut Syndrome develops. The holes in the gut allow undigested food particles to enter the blood stream. Since the body doesn’t recognize undigested food molecules, it may launch an attack against those molecules, causing an autoimmune response. Food allergies are a common result of Candida overgrowth. There is also a hypothesis that Fibromyalgia is the result of undigested food molecules in the bloodstream which become lodged against muscles and in joints, causing pain.
Candida can also cause other autoimmune issues. One of the most common autoimmune issue I see resulting from Candida overgrowth is an allergy to mushrooms and to environmental molds. This makes sense logically, since each are other forms of fungus. If the body is already reacting to and trying to control an internal fungal overgrowth, it logically will negatively react to fungi in the environment or fungi that are consumed.
Effects of Candida Overgrowth
Candida overgrowth can have a multitude of symptoms. It would take multiple posts to cover them all, but many of them are not issues most people would associate with yeast. The belief that the only indicators of fungal overgrowth are vaginal yeast infections, jock itch and/or athlete’s foot are false. Many mainstream doctors don’t believe there is any such thing as Candida overgrowth, in spite of multiple studies proving they do indeed exist. Following are just a few of the most common side effects of Candida overgrowth:
- Digestive problems
- Tan-colored stools
- Fatigue (sometimes extreme due to the energy the body exerts to fight the Candida infection)
- Food allergies
- Brain fog and problems concentrating
- Sugar cravings
- Alcohol cravings (a treatment facility in California starts treatment with a yeast cleanse to help diminish alcohol cravings)
- Skin rashes including eczema, psoriasis, ring worm, etc.
- Weight gain or an inability to lose weight
- Mood swings, depression, irritability
- Anal itching
- Itchy skin
- Dandruff and itchy scalp
- Chronic sinusitis, sore throat, post nasal drip, cough
- Fungal infections of finger and toe nails
- Heavy white coating on the tongue
- Itchy ears and nose
- Athlete’s foot, jock itch, vaginal yeast infections
- Thrush (oral yeast infection)
- Joint and muscular pain
- Impaired immunity resulting in frequent colds and flus
Unfortunately, that long list is just the tip of the iceberg related to the symptoms Candida overgrowth can cause. The toxicity of Candida is the primary cause of these symptoms. Unfortunately, Candida overgrowth puts quite a strain on the body’s immune system and autoimmune system. The most common test used to identify fungal overgrowth are tests of the stools. Many practitioners don’t do the stool tests, since the symptoms of Candida overgrowth are often easily recognized. Medical history and lifestyle habits are also often a sufficient means of identifying a Candida issue.
Correcting the Problem
The biggest problem with treating Candida overgrowth is that yeast are incredibly adaptive. One of the first organisms to return after fires or nuclear attacks, yeast quickly adapt to changes in their environment. This means they quickly become resistant to the more commonly used herbal treatments. Oil of Oregano used to be very effective, but in the past few years yeast organisms have become very resistant to Oregano Oil. Yeast also have a tendency to protect themselves with what are called bio-films.
A bio-film is a wall of minerals and organisms yeast use to create a protective barrier to surround themselves with. The bio-film effectively prevents antimicrobials and antifungals from reaching the yeast cells and prevent them from being killed. Unfortunately, bio-films can even prevent prescription antifungals (such as Nystatin, Diflucan, Nizoral, etc.) from killing Candida cells.
So how can Candida be brought into control? It takes commitment and a multi-faceted effort including dietary changes and a variety of different supplements. It also requires the use of specific enzyme supplements to “eat through” the bio-film so that the antifungal and antimicrobial supplements (and pharmaceuticals in extreme cases) can reach the yeast cells. It is also necessary to take large doses of probiotics to help re-establish a positive balance of good bacteria in the digestive system.
The process of bringing Candida overgrowth into control can take several months. It can also cause uncomfortable symptoms as the yeast cells die and the body begins eliminating them, but there are many ways to reduce those symptoms.
This is my first post in a series of posts covering Candida. Future posts will include a post on how to recognize and deal with Candida die-off symptoms, followed by a post summarizing the anti-Candida diet that I typically recommend. Thanks for taking time to read this entire post!
Please feel free to contact me if you would like to schedule an appointment to discuss your health issues and to begin my 12-week Candida Protocol.
Today I want to share the recipe for a cream that has amazing anti-aging effects and that is incredibly easy to make. When I created the formula for this cream, it soon became the hottest seller in my organic skincare business. A friend of mine was heartbroken when I closed the business, because she had come to depend on this cream to keep her skin looking young and radiant.
If you enjoy making your own skincare products, be sure to check out my post on how to make your own hand sanitizer: Hand Sanitizer Alternatives.
The base formula for Wonder Creme only uses two basic ingredients. I share suggestions of ingredients to add to bolster its effectiveness or to customize it for specific needs at the end of this post. The recipe is easily increased or decreased, so you can make a tiny amount or a huge amount based on need. It is best used within six weeks if not kept in the refrigerator, so plan accordingly when choosing how much to make. When making your own facial and body products, please use fresh ingredients and please thoroughly cleanse your work space and all containers and utensils used. Wiping everything with an alcohol wipe or with a bit of Tea Tree Essential Oil is a good way to ensure cleanliness. The recipe follows.
Wonder Creme Recipe
- Two Parts Liquid Oil (1 cup)
- One Part Aloe Vera GEL (1/2 cup) – note that this is the gel and not the liquid. The product in the link is my favorite because it uses seaweed as a thickener instead of chemicals. It is organic and has a few herbs added which are wonderful for skin health. Most aloe vera gels contain a preservative to inhibit bacterial growth. This product uses a very tiny amount of a more natural alternative.
When choosing which oil to use, use the following guidelines. I’ve included links to additional information on Amazon for each oil. (On a side note, Amazon has some of the best prices I’ve found for oils.):
- Jojoba Oil: One of my favorite oils. Jojoba oil is actually a wax that is liquid at room temperature. Jojoba is known to be anti-inflammatory and to be mildly antimicrobial. One amazing fact about Jojoba oil is that its chemical structure almost exactly matches that of the skin’s own sebum, making it a very healing oil that is readily absorbed and which penetrates many layers of the epidermis. In my experience, Jojoba oil is great for reducing wrinkles but is also a “safe” oil to use in moderation with acne due to its antibacterial properties. It is a great “go to” oil for any skin type, but it also known to be a great oil for use on the hair. (If you want to pamper yourself, use Jojoba as a hot oil hair treatment.) Jojoba oil is very easily absorbed, but is a bit heavier than other oils. I love to use it straight or as a bath oil or in creams during the winter to keep my skin moisturized.
- Grapeseed Oil: Grapeseed is a much lighter oil than Jojoba but is still very easily absorbed. It is known to be a very soothing oil and to have mild anti-inflammatory properties. It is high in Vitamin E, Vitamin C and other anti-oxidants. Grapeseed is known to be highly moisturizing, is known to help repair the cell structure of the skin, and is known to be great for acne because it is lightly astringent. It is commonly used in products for older or damaged skin. It is a great oil to use during the summer months because it is so light.
- Meadowfoam Seed Oil: Meadowfoam Seed Oil is an amazing oil. It penetrates more layers of the epidermis than almost any other oil. This makes it a wonderful choice for carrying healing herbal extracts or essential oils into the skin. Meadowfoam Seed Oil is known to be extremely high in antioxidants and to contain an extremely high amount of fatty acids. It is known to be wonderfully healing and regenerating.
- Shea Butter: Shea Butter is solid at room temperature, so be aware that it will need to be melted over VERY LOW heat before being blended into the cream. (Shea Butter will crystallize if heated to too high a temp, so please heat very, very gently in a double-boiler. It liquifies in contact with the skin, so it doesn’t take much heat to get it soft enough to blend.) Shea Butter is amazingly emollient and has been used in Africa for thousands of years to reduce wrinkles, heal cracked skin and as a barrier to protect the skin from damaging products. The unrefined variety has the most healing properties, but also has a slight smoky odor. The odor is easily covered by essential oils, but be aware that using Shea Butter will impart a very slight odor to the product if essential oils are not added.
Combine oil (melted if using a solid oil) and aloe vera gel in a glass container. Blend using a fork to whisk the ingredients together. In about five minutes, the consistency will change to a consistency resembling apple sauce or watery tapioca pudding. If adding other ingredients, add them at this stage, but only if the cream is starting to thicken. Continue whipping product. After about five more minutes, the product will suddenly transform into a gorgeous white, fluffy cream. Transfer to a clean container (glass preferred) and store for up to six weeks. (The preservative in the aloe vera gel will help inhibit bacterial growth.) Trust me that this cream will receive rave reviews if you give it in a decorative container as a holiday gift.
The following ingredients may be added as desired.
- Essential Oils: Essential Oils can be added to add fragrance to the produce or to add healing benefits. Lavender essential oil is a great option. Please always thoroughly research your chosen essential oil(s) before using. Some do have contraindications. Please do not use essential oils at too high a concentration. Essential oils are best used at a dilution of 3%. This equates to 9-10 drops per tablespoon. For the recipe shown above, the recommended amount would be 1 – 1.5 teaspoons of essential oils.
- Herbal Extracts: Herbal extracts such as Calendula (wonderfully healing), Chickweed (great for itchiness), or Comfrey (wonderful regenerative properties) may be added if desired. Please thoroughly research before using. For the recipe shown above, I recommend adding 60-90 drops.
That’s it! If you make this, please let me know your results. Have fun with it!!
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