Breaking the Candida Diet

Have your ever broken your Candida Diet? What happened? Your symptoms came back. Why?

Social Media and the Internet will tell you it’s Candida. However, there is a problem. Current medical microbiology using DNA (Polymer Chain Reaction) is showing that Candida occurs less than three percent (3%) of lab tests. Social Media and the internet is basing their information on hundred year old technology. That’s like using the old candlestick phone and claiming it’s a smartphone. Maybe it is time to upgrade.

Just the Facts

The fact is you broke the Candida Diet and your symptoms came back. DNA/PCR testing has identified a type of bacteria known as Firmicutes causing these symptoms. This is the same technology used to identify paternity, rapists, release falsely accused from prison or victims is being used for the identification of bacteria, yeast/mold, and parasites. Ninety-nine (99%) of the gastrointestinal inhabitants die in the presence of air, making them unculturable. On the other side, culture testing can only identify air-breathing microbes, which make up less than one percent (1%) of the inhabitants of the gastrointestinal tract.This is the equivalent of culturing the ocean and finding only whale, orcas, porpoises, walrus and sea lions. Then trying to describe the behavior of tuna by studying them at Sea World. We all know the ocean contains more than sea mammals and tuna behave differently in an aquarium.

If Candida didn’t cause your symptoms, what did?

PCR vs culture candida

‘Blooming’ in the gut

Hundreds of bacterial species make up the intestinal microbiota. Following perturbations by antibiotics, diet, immune deficiency or infection, this ecosystem can shift to a state of dysbiosis. Intestinal inflammation is associated with a disturbance of the microbiota-known as dysbiosis-that often includes an increased prevalence of facultative anaerobic bacteria. This can involve overgrowth (blooming) of potentially harmful bacteria with certain ‘healthy’ foods in the diet. This group potentially harmful bacterial species, the bloom of which can further exacerbate inflammation and the symptoms of bloating.

How dysbiosis contributes to bloating in the gut.

A high-sugar, high-fat Western-style diet leads to a ‘‘bloom’’ in Mollicutes class of the Firmicutes, reducing the Firmicutes community species richness, together with concomitant reduction in other bacterial groups including the Bacteroidetes._ Mollicutes have the ability to import the refined sugars characterizing the Western diet, such as glucose, fructose, and sucrose and to use them to produce SCFA.

The Answer

Your symptoms are very real and causing by a bloom of bacteria. These bacteria also feed on so-called ‘healthy’ foods. Causing an overgrowth of bacteria in the gastrointestinal tract. One other interesting possibility is salt or the lack there of. The Medical Community has been recommending the avoidance of salt for years. People have dutifully been avoiding salt. However, salt has been used for centuries to control bacterial growth on food.

Bloating ‘Blooming’ Foods

Worst: Broccoli, cabbage, kale

Kale, broccoli, and cabbage are cruciferous vegetables, which contain raffinose — a sugar that remains undigested until bacteria in your gut ferment it, which produces gas and, in turn, makes you bloat. Eating these healthy foods after Dysbiosis has occurred will perpetuate the bloating and Dysbiosis.

These foods need to be avoided to starve out the dysbiotic bacteria, which bloom rapidly when these foods are consumed. After these normal inhabitants of the gastrointestinal tract are under control by the NEI Supersystem and gut environment. Consistently eating these nutrient-rich, high-fiber foods leads to having a stronger, healthier digestive system that’s less prone to bloating.

If you absolutely can’t part ways with even a gram of your kale, steam it: “Cooking any vegetable softens the fiber and shrinks the portion as some of the water cooks out, so it takes up less space in the GI tract,” Sass said. It won’t eliminate or prevent bloating altogether, but it may make your veggies easier to digest.

Worst: Legumes (hard lectins)

It’s probably not news to you, but beans, along with lentils, soybeans, and peas are gas-causing foods. These little guys are basically bursts of protein in a pod, but they also contain sugars and fibers that our bodies can’t absorb. So when legumes reach the large intestine, your gut bacteria take the lead and feast on them. This process leads to gas and can balloon out your waist. The lectins that are released are toxic to the gastrointestinal lining.

Worst: Dairy

If you feel gassy after a few slices of cheese or a bowl of cereal with milk, you may be experiencing a bloom from the lactobacillus group (lacto– [Latin] – indicating milk: lactobacillus) of bacteria, which means bacteria produce enzymes to break down lactose (the sugar found in dairy products). That can cause a bloom and gas to form in the GI tract, which may trigger bloating. Question: Is there a cognitive dissonance in recommendations to avoid milk but take Lactobacillus probiotics? What is their preferred food? Lacto!

Worst: Inulin

So before all that gas gets to you, steer clear of dairy products and opt for the many nondairy alternatives out there. Inulin is also often added in varying amounts as a fiber supplement, a prebiotic and even a sweetener to a wide range of processed foods from pasta (gluten free), dairy products and infant formula to cereals and meal-replacement bars. Inulin sensitivity is often mistaken for lactose intolerance.

Worst: Apples

An apple a day may save you a trip to the doctor’s office, but it does not keep the bloat away. High in fiber, apples also contain fructose and sorbitol, sugars found in fruits that many people can’t tolerate. These sugar sources can result in a microbial bloom.

Worst: Salt Avoidance

Using salt can reduce bloating. Low concentrations of the common edible salts exert a favorable and stimulating effect on bacterial multiplication and fermentation. A toxic effect on the bacteria is exerted in higher concentrations of edible salt. The influence of salt is modified by the presence of other minerals in the salt, i.e. grey, celtic, Himalayan, etc. NaCl added to active dysbiotic fermentation in low concentrations has no immediate effect on CO2 production. Higher salt intake under similar conditions stops the fermentation rate immediately.

The stimulating effect is not produced by an exposure of cells to salt, but is associated with bacterial growth and proliferation. The effect of NaCl is determined by the relative numbers of old and new cells in the gastrointestinal tract, and this ratio represent a balance between stimulation and depression of bacterial fermentation and proliferation. There is a diminution in the amount of the yeast in the gastrointestinal tract as the concentration of NaCl is increased.

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