'The Macrobiotic Approach to the Candida Syndrome' by Michio Kushi and Alex Jack

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Macrobiotics

Candida albicans, a fungal microbe (yeast) that normally coexists in the linings of the digestive, respiratory, and reproductive organs, can multiply and cause a variety of symptoms, including fatigue, depression, food allergies, and chemical sensitivity. Candida, the popular name for this yeast infection, lowers natural immunity and can lead to chronic gastrointestinal, nervous, and endocrine disorders. It most commonly affects the vagina, the mouth, and the skin. Oral thrush, another yeast infection, appears as painless white patches in the mouth or throat that come off when eating or brushing the teeth. It commonly affects babies, young children, and the elderly.

Normally, fungal organisms are kept in check by bacteria that also live in symbiosis in the gastrointestinal tract and other systems in the body. Yeast outbreaks are primarily the result of consuming foods that create a dark, moist environment in which the fungi can spread. Dietary extremes, including meat, chicken, eggs, and other strong animal foods, as well as sugar and refined sweets, milk and light dairy foods, tropical vegetables, too much fruit and juice, polished grains and flour, create the underlying acidic condition that weaken the blood, lymph, and other body fluids and accelerate the spread of potentially harmful yeast, bacteria, and viruses. Antibiotics are often a contributing factor, either as a result of overmedication or through consumption of beef, chickens, and other animal foods that are produced with antibiotic-laced feed. AIDS patients, in particular, are at high risk for candida because of past or present antibiotic use or lowered natural immunity.

To prevent or relieve candida, all extreme acid-producing foods must be discontinued, especially sugar and simple carbohydrates, vinegar, spices, and stimulants. Avoid all flour products, oil, fruits, and raw salad until the condition improves. Whole grains contain lignans and other phytochemicals that naturally suppress yeast and other anaerobic growth and will help restore beneficial microorganisms in the intestines. Candida patients are generally told by their physicians not to eat bread and other foods containing yeast since fermentation fosters the growth of enzymes, bacteria, and other microorganisms. However, miso, shoyu, natto, and other naturally fermented foods in the standard macrobiotic diet that are made with salt usually can be eaten in small volume. Overall these foods will contribute to alkalinizing the blood and helping reduce the spread of undesirable yeast. In contrast, the fermented foods that underlie the condition are made with vinegar, wine, spices, or mushrooms. However, several macrobiotic seasonings and fermented foods that do not have much salt should be avoided until the condition improves. These include brown rice vinegar, umeboshi vinegar, young miso (white, yellow, or red varieties), tempeh, and amasake. Noodles may be eaten twice a week if well cooked in vegetable soup, but be careful because these are a flour product.

For both candida and oral thrush, eat a centrally balanced diet. Home remedies may be helpful such as sweet vegetable drink and a hip bath and douche. Kinpira soup and ojiya are also especially good for candida and each may be taken several times a week.

 

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mandato da Robin Good il Tuesday October 12 2004
aggiornato il Monday September 11 2006

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