Give Candida, UTIs or IBS a knock out punch

If you suffer from candida, UTIs or IBS or similar, listen up.

If you’ve never had such illnesses then you’ll want to know this when you do.

Bio-Kult is a vegetarian supplement range developed to boost our immune system through probiotics. So much so that a standard box of Bio-Kult contains 14 different probiotic strains.

That should be helpful if you suffer from travel sickness, diarrhoea, leaky gut syndrome, irritable bowels or eczema.

biokult
Advanced probiotic supplements

But there’s more…

Candida can be a life-changing illness when the bacteria gets out of hand – and, apparently, one third of us carry it. So, Bio-Kult have also developed a probiotic supplement called Candéa which includes powerful properties from garlic and grapefruit seed extract: these are believed to strengthen the body’s natural defences against the overgrowth of Candida.

A more common illness are Urinary Tract Infections which cause a lot of unpleasant experiences in the nether regions. Bio-Kult Pro-Cyan uses probiotics with with cranberry extract and Vitamin A to help your body to maintain a healthy urinary tract.

It’s also just recently won an award as the Best New Product from 2012 as voted for by CAM (Complimentary and Alternative Medicine) Lifestyle Magazine readers.

Advertisements

Dairy free cheese you don’t have to store in the fridge

Engevita is the savoury vegan food with a cheesy nutty taste.

This manna from cheese-heaven comes in dry flakes and has no additives or preservatives, just unactived yeast.

It’s amazing what you can do with it…

Brown off as a topping for ‘cheese on toast’
Add it to a risotto
Cheesify a soup
Whisk up into a cheese sauce for a vegetable lasagna
Create a cheese spread for sandwiches
Make a cheesy salad dressing
Melt over popcorn
Sprinkle onto mashed potato
Dissolve it in fruit juice
Shake it into scrambled tofu or eggs
Some people even eat it straight from the box!

But, even better than that Engevita is one of the richest natural sources of B-vitamins and trace elements, all you need in a spoonful, and now including B12 which is essential for the vegan diet, and a lot of zinc too.

The careful preparation of the yeast also means it is free from candida albicans yeast. It is naturally low in fat and also in sodium – because of this it is a popular condiment for those wanting to limit the salt intake but wanting a little more ‘taste’ on food.

This is a great little flavour enhancer.

Brilliant new Candida Cookbook available

How many Candida cookbooks can you think of?

(If your response is: “What’s Candida?” and you feel fine then forget I asked…

But if you don’t know what Candida is and you experience any, or a combination of the following symptoms…

food allergies and intolerances, recurrent thrush and cystitis, migraines, foggy brain, muscle aches, PMS, menstrual irregularities, joint pains, respiratory allergies/symptoms, chronic tiredness, itchiness/skin disorders, sensitivity to chemicals, bloatedness, flatulence, diarrhoea and/or constipation…

Then please read on…)

Easy solutions for Candida
The truth is there just aren’t many recipe books for Candida out there – and possibly none with 100 photographically illustrated recipes. In other words, nothing that makes dealing with Candida seem easy.

Show candida who's boss
Show candida who's boss

No books, that is, until Rebecca Richardson’s ‘Candida Can Be Fun!‘ came along. Her book is crammed with advice on food and shop brands and supplements – but mostly it’s full of colourful easy to follow recipes to help you get cracking on defeating Candida. (What’s more, Rebecca recommends our web site: goodnessdirect.co.uk as a resource for information and for purchasing many of the products mentioned in her book.)

Define Candida…
If you still don’t know what Candida is, it is a yeast which destroys your gut’s friendly bacteria and becomes a fungus which invades the rest of your body. It can be dealt with simply through changing your diet and taking a range of supplements. However, most people feel that their life is over when they hear what they can’t eat (eg. sugar, fruit, nuts, wheat, gluten, preservatives, dairy and alcohol).

‘Candida Can Be Fun!’ contradicts that. It shows just how much you can do.

Rebecca Richardson suffered from Candida herself, first experiencing symptoms in her childhood, and when she found out what she couldn’t eat she cried too! But that led to the determination to write this book to SHOW you what you CAN eat to help other people who are all alone and suffering like she did, so that you can tell the Candida who is boss.

The book is also suitable for coeliacs, diabetics and ME sufferers.

Until the 31st May ‘Candida Can Be Fun!’ is on offer for £14.99 – that’s 25% less than the normal price, so buy now and take your chance to begin your fight back!

 For more information on Candida, the author and how to purchase your copy of “Candida Can Be Fun!” please visit: www.candidacanbefun.co.uk

The UK’s biggest allergy show is coming soon – bigger and better – and GoodnessDirect will be there

We’re getting excited about the upcoming Allergy & Gluten Free Show this May. It’s the best chance for everyone affected by an allergy to get the latest information and up-to-date support. And tickets are free.

Here’s a behind the scenes peek at everything that’s going on…

News from the show floor…
The Allergy & Gluten Free Show 2011
Tom Treverton, Event Director

Come and see us...<br> 6-8 May, 2011
Come and see us... 6-8 May, 2011

Working on live events presents certain challenges. Like a number of other professions, months and months of hard work boil down to a brief moment in time, where all elements must seamlessly converge to deliver fantastic experiences for visitors.

Consequently, your working life becomes markedly improved when an event concept falls onto your desk that both energises and inspires. A concept craved for by the sector it represents, one that delivers genuine answers to questions as yet unanswered, and one that resultantly fulfils a ‘need’ sought after by a sizeable chunk of the UK population. The Allergy & Gluten Free Show is one such event.

This year’s show…
It’s taking place at London’s Olympia from 6 – 8 May 2011. This is the UK’s most comprehensive live forum on allergies, intolerances and autoimmune diseases (like coeliac disease), delivering the largest annual gathering of people with these conditions, as well as the leading health professionals that treat them.

We became involved in the show because we recognise the scale of its potential importance. In the UK, approximately one third of the population will develop an allergy at some point in their lives, with around 30 million estimated to have a food intolerance.

However, this major UK health issue is serviced by an alarmingly small number of experts. Poor NHS provision of skilled professionals means that supply does not meet demand, particularly at a primary care level (where insufficient training ensures sub standard advice).

The Allergy & Gluten Free Show 2011 is the only major exhibition designed to plug the knowledge gap, allowing members of the public to discover treatment and product solutions (thus taking control of their conditions) and health care professionals to access a high level of training to improve their service.

What you’ll find there…
First and foremost, this is a show for the public, and we are thrilled with the way the 2011 event is shaping up. Our objective is to make the show something that will both educate and entertain in equal measure; providing the best advice from prominent Consultants, charities, associations and brands, accessible via a diverse range of interactive content platforms.

Food is a massive part of the show. In addition to over 50% of the show floor being packed with ‘free from’ food producers, we are planning three days of…

  • Public seminars from healthcare specialists, including Consultants and Dieticians.
  • ‘Free from’ cooking demonstrations from top chefs.
  • Parent workshops (with strong dietary focuses).
  • Food related product and treatment demonstrations.

We are just weeks away now and the excitement is building amongst the organising team. Thousands more people are signed up to attend than at this stage last year, content programmes are almost complete and we already have more exhibitors than the show has ever attracted.

We are delighted that GoodnessDirect is one of the show’s partners, and will be exhibiting at the event (stand 42).

Indeed, via our partnership visitors to GoodnessDirect.co.uk can attend the show free of charge. To generate unlimited free tickets, visit www.allergyshow.co.uk/go/goodnessdirect. Simply enter a few details, click ‘submit’ and print out a personalised show ticket (worth £10!). his process can be repeated infinitely to produce additional tickets for friends and family.

See you on the show floor!

Tom Treverton, Event Director

Key details
Event: The Allergy & Gluten Free Show 2011
Date: 6 – 8 May 2011
Location: Olympia 2, London, W14 8UX
Tickets: Free, courtesy of GoodnessDirect at www.allergyshow.co.uk/go/goodnessdirect

About candida and candidiasis

Candida is a genus of yeast that lives in the gut. If an overgrowth occurs, it can lead to a serious condition called candidiasis.

Candidiasis symptoms can include chronic fatigue, thrush, abdominal bloating, depression and, at worst irritable bowel syndrome (IBS).

It affects both men and women and can be easily cured by following a low-carbohydrate diet and taking nutritional supplements which stem the overgrowth of yeast.

Candida albicans is a kind of fungus which normally lives harmlessly in your gut, being kept in check by gut bacteria like Acidophilus.

Sugar entering the gut is fermented by Candida, which produces carbon dioxide and alcohol. Carbon Dioxide will lead to bloating and flatulence, whereas the alcohol can irritate the lining of your stomach, leading to spasms and poor digestion, constipation or diarrhoea.

Candida will also spead through the body, releasing more toxins.

See also:

Tips for an Anti-Candida Diet

Jo Coffey has suffered from Candida for far too long. She is a customer of GoodnessDirect and has been helping us with the flagging of certain of our products to help point others with candida problems in the right direction.

The eating plan detailed here is a personal list and highlights only part of the really effective approach featured in Erica White’s Beat Candida Cookbook (which is more than a cookbook and has a 4 point plan of attack to get really well again after candida infection).

Note: Jo hates celery even though its fine for candidiasis sufferers!!

The diet summary: Anti-Candida Diet:

FOODS TO AVOID Argh! No! The evil candida-aliens are coming!

SUGAR in all it’s forms, and all foods containing sugar, INCLUDING FRUIT – it’s still sugar after all. This includes brown or white sugar, demerara, molasses, syrup, honey, malt, chocolate, all forms of confectionery, icing, marzipan, ice-creams, deserts, puddings, cakes, biscuits, soft drinks, including squash and all canned drinks, tinned fruit in syrup etc. Check ALL packets for hidden sugar – it’s even in some frozen or canned vegetables! Types of sugar also include Fructose, Lactose, Maltose, Sucrose and Dextrose. So malted grains, even spices with added sugar are all out.

YEAST All foods containing or derived from it. This includes Bread, food coated in breadcrumbs or rusk, marmite, vecon, bovril, Bisto, Oxo (even vegetarian oxo cubes have sugar and yeast!), citric acid, monosodium glutomate, vitamin tablets (unless the label specifically states “yeast free”). Pizza bases and most makes of pitta bread (I’ve found naan breads are the same). Also beware of commercially wrapped bread which claims to have no added yeast if it has been made with sourdough, or sprouted grains because these products have been fermented and contain their own naturally produced yeasts.

REFINED GRAINS White flour, granary flour (which is white flour with added malt and whole grains), white rice, white pasta, cornflour (cornstarch), custard powder, cornflakes, most other produced cereals, unless “whole grain” or “wholemeal” is stated.

MALTED PRODUCTS some cereals (eg: weetabix), some crispbreads, granary bread, malted drinks like ovaltine, horlicks and caro.

ANYTHING FERMENTED: Vinegar and foods containing it (ketchups, pickles, salad creams, mayonnaise, baked beans), soy sauce, sourdough bread, ginger beer, cider, beer and wine. In fact all alcohol, including spirits, act as a stimulant which triggers the release of your blood sugar stores thus making sugar for the yeasts.

COWS MILK and most milk products including cream and most cheeses. (See foods to enjoy for yoghurt and other details)

FRESH FRUIT Raw, stewed, made into jam or juice. Pure fruit juice is virtually straight fructose and often also very high in moulds. Fresh squeezed lemon juice is allowed in salad dressings, mineral water etc (nice extra for fruit teas too!)

DRIED FRUIT including prunes and figs and mueslis.
NB: Figs or dates are used to sweeten some health drinks eg: caro, bambu and nocaff. (Plain instant chicory powder is seldom sweetened and is also good for you).

NUTS Unless freshly cracked, because of mould. Avoid peanuts completely, even in their shells(monkey nuts) because they are very high in mould. Avoid peanut butter for this reason too.

GROUND PEPPER One of the highest mould contents of the kitchen – the pepper pot, however freshly ground it’s okay.

SALT It is important not to overload the body with sodium at this time. If you must use it use LO-salt which supplements the sodium with potassium. Craving for salt is most likely to be due to ZINC deficiency consider zinc supplementation read optimum nutrition bible and/or see a nutritionist first though! Zinc is essential to libido too.

SMOKED OR CURED FISH and MEAT including ham, bacon, (even unsmoked is still cured) smoked salmon, smoked mackerel, smoked haddock.

MUSHROOMS which are a fungus. So are truffles.

TEA AND COFFEE – even decaf as they still contain other stimulants. Also avoid hot chocolate and all malted drinks.

COLA DRINKS AND LUCOZADE – they both contain caffeine (as well as sugars) as do Beechams powders and many painkillers (eg: anadin, phensic, panadol extra)

ARTIFICIAL SWEETNERS. These have been found to feed candida just as well as sugar and also keep a persons sweet tooth alive.

PRESERVATIVES including citric acid which are frequently derived from yeasts and in any case introduce unnecessary chemicals into the body. Citric acid is commonly found in supermarket tomatos. Healthfood shop organic tomatoes are normally just in tomato juice alone.

HOT SPICES AND CURRIES – they destroy friendly bacteria in the gut and are an irritant.

CHEMICAL ADDITIVES If you don’t know what it is on the ingredients list then DON’T eat it!!! (Jo: rather makes sense to me about all food, yet apparently most people eat lots of meals filled with chemicals they don’t even know a thing about!!) Also avoid non organic meat or eggs, even free range, because of medicine residues. OTHERS: Also avoid any prescribed medicines such as: antibiotics, steroids, including creams and inhalers, the contraceptive pill, HRT, NSAIDs. Also moulds from house plants and build-up of moulds in any double glazing can be a trigger/problem. Often people are sensitive to gas fumes too, but that’s pushing it for here!

FOODS TO ENJOY Yum ! Scrum ! Fill my tum !

YEAST-FREE SODA BREAD Made with wholewheat flour, or other whole grains. See book for good recipes (most bought ones have added sugar or dairy or both)

RICE CAKES (may be lightly toasted), oatcakes (malt free) original or sesame ryvita, wholewheat crispbreads. Read all labels carefully. Nairn’s organic oatcakes are on the diet and very good with hummus.

PASTRY made with wholewheat flour, oatmeal and sunflower or olive oil in proportions of 3:2:2 Make very moist with water then dust well with flour before rolling.

UNSWEETENED SOYA OR RICE MILK as milk alternatives. Different makes of soya milk have drastically different flavours (some taste creamy and nutty, ­most taste of cardboard and water), and rice milk also comes in Vanilla flavour which is delicious and makes even better porridge than cows milk! Oat milk is surprisingly good.

BUTTER– unsalted for spreading and cooking, otherwise for all cooking use extra virgin olive oil.

UNHYDROGENATED MARGARINE read all labels carefully, make sure it is dairy free, and unhydrogenated AND avoid those with citric acid, (it’s mould extract remember), (and in Jo’s case dairy-free too!) Pure organic or SO olive oil are the only spreads we’ve found that are safe.

COLD PRESSED OILS sunflower, safflower, linseed – only as salad dressing (or jacket potato softner), with lemon or with egg in mayonnaise. DO NOT HEAT as they release free radicals!

NATURAL YOGHURT – low fat, natural, unflavoured. Have it as a dessert or breakfast with lecethin granules or mixed seeds, or with cereal such as whole puffed rice. Spread on top of lasagne before baking or flavour with mint as a dip. (Jo: Even though it’s not low fat we both love Rachels Organic Greek style yoghurt. You can do lots with it too; with a little carob powder mixed in makes a tangy chocolate mousse like mix – a little of this is the nearest I get to a dessert, vanilla and cinammon are great too … but I’ve always prefered savoury things to puddings anyway so that’s okay – sadly now eliminated by dairy allergy taking hold). Milled dark linseeds add nice flavour and texture too.

COTTAGE CHEESE as a spread or filler for jacket potato or with salad. (Jo: I’ve never been too keen on cottage cheese, and combined with the dairy intolerance history I can’t see a really good reason for me to eat cottage cheese ever. I don’t think Cliff thinks much of it either and as a person who suffers in the sinuses most dairy is best avoided too)

BREAKFASTS home made muesli with oat flakes (organic) And other whole grains, mixed with seeds, soaked in water and eaten with oat milk, rice milk or natural yoghurt. Shredded wheat with soya or rice milk. Puffed oats, wheat or rice or kashi (mixed whole grains) with soya or rice milk. Porridge made with soya or rice milk (see rice milk note – vanilla is excellent) sprinkled with cinammon or nutmeg and eaten with yoghurt.

Egg, boiled, poached or scrambled, eaten with wholewheat soda bread, or toast and butter, rice cakes with cottage cheese (yuk!) and sliced tomato, or slices of tinned pease pudding (help – I’ll take the rice cakes after all!) with tomato, grilled or microwaved, and many more besides.

MAIN MEALS Try to find a butcher (or farm shop) selling free-range chickens, and organic lean meat to avoid hormones and antibiotics. Rabbit and lamb are less likely to be affected. Do not forget though that all red meat has inflammatory qualities!

Enjoy any type of fish (except smoked) but oily fish is particularly beneficial (herrings, sardines, mackerel, pilchards, salmon tuna and trout.)

Combine a grain with a pulse for more complete protein from vegetarian sources. Eg: bean and vegetable pie, crumble, rice or bulgar wheat with chickpeas in tomato sauce or soya milk and herb sauce, wholewheat spaghetti, brown rice pasta twirls with brown lentils, tomatos and onions. Though even without combining you still get some reasonable protein from pulses.

FRESH VEGETABLES – of all types, steamed. Aim to have a plate full of salad (UNCOOKED VEGETABLES) including TOMATOES every day – it should be a 1/3 of all anyone eats, uncooked veg. Do not salt when steaming, even with lo-salt. We also roast our vegetables in organic extra virgin olive oil – not strictly totally healthy but a very nice alternative.

AVOCADOS are very good filled with houmous, yoghurt with tomato puree, or home-made vinegar free mayonnaise. Apparently others enjoy cottage cheese, but then there’s no accounting for taste!

LEMONS – apart from avocados and tomatoes, the only other fruit allowed. If adding slices to drink then scrub the peel very well to ensure all traces of moulds are removed. Use lemon juice for salad dressing, for a yoghurt sauce with casseroled chicken and for squeezing over your fish, also to substitute for the vinegar in mayonnaise.

SEEDS AND FRESHLY CRACKED NUTS – not peanuts. (Jo: I still gag at the taste, even scent sometimes, of 90% of nuts so best to avoid them. Seeds I’m weaning myself onto still, but should be okay.) They make a nutritious snack. Choose seeds such as sunflower pumpkin, flax and sesame. Keep in the fridge. A mix of above seeds gives balanced amounts of omega 3 and 6 essential fatty oils.
NB shelled nuts have unseen moulds so they must be fresh nuts cracked as you eat them.

HERBS OF ALL KINDS fresh or dried add interesting variations in flavour.

MILD SPICES also add interest. Cinnamon, coriander, tumeric, cumin etc, though still avoid hot ones especially chilli (irritant). (Jo: lemon grass, coriander and ginger go excellently with coconut milk or cream as a thai style stir-fry sauce). FRESH ground black pepper, but not pre-ground. Be wary – many mixed spice mixes have added sugar as one of the spices! Schwarz Thai 7 spice doesn’t but their chinese 5 spice does so check very carefully.

HOT DRINKS barley cup (yukky stuff plain instant chicory is far nicer and less burnt tasting) and herb teas or fruit teas providing they have no citric acid or malt or artificial flavours or colourings. Rooibos tastes closest to normal tea (if rather like somewhat stewed normal tea to my taste buds). Hot tomato juice makes a nice winter warmer. Roasted dandelion coffee (avoid added lactose or sugar) tastes good and is a wonderful detox for the liver. (Jo: having checked the health food shops out for this one I think you have to make it yourself to have it without lactose, milk or sugar). Favourite packeted teas: Cliff is a gingko biloba fan – Ginseng Vitality Qi tea is a favorite, commonly known as lizards (from a conversation about gekkhos in boiling water) sadly it appears they’ve taken out the gingko and added cinnamon and licorice – shouldn’t be allowed to even pretend it’s the same tea!!!! Peppermint is always safe and welcome, most teas which don’t have actual lumps of fruit or sugar are okay.

COLD DRINKS filter or bottled water, still or sparkling with added ice and lemon is refreshing. (Use a filter jug and a soda syphon, as carbonated drinks aren’t generally very good for you as the excess carbon messes up the bodys balance (I think it steals oxygen from the blood if I remember rightly). Chilled tomato juice is good as a starter, no citric acid or vinegar though (and most of them now have added worcester sauce too). Iced fruit teas are good and are a good alternative to squash or fruit juice (don’t store too long though). Yoghurt can be mixed into sparkling mineral water with added mint leaves or vanilla essence too (so they tell me). According to the hospital’s list one can still get away with drinking Gin and Vodka. So there are two alcoholic drinks one can have. Vodka and “pure, citric acid and vinegar-free” tomato juice, (most tomato juices are full of stuff that isn’t tomatoes) or gin and soda, with a slice of lemon – you can hardly taste it’s not tonic, or straight vodka of course! I’m not sure how on diet vanilla vodka is but it’s one of my favorites and seems to do no more harm than regular vodka and doesn’t smell or taste sweet. However these really are to be saved for special occasions as whenever I’ve had more than one I’ve been somewhat less than well for the following day or two and I think it might not be as safe as the hospital thinks. And of course they are stimulants, releasing blood sugar, which is sugar for yeast to feed on as much as any other sugars are )so it’s a no most of the time).

Jo Coffey © Jo Coffey
(Article’s checklist constructed with reference to material from Erica White’s ‘Beat Candida Cookbook‘)

Combat Candida

Candida Albicans is just another name for yeast, and this exists naturally in every healthy digestive system. Yeast is ok in it’s place but when it begins to take control of the digestive system, the likelihood is that nothing short of nutritional warfare will put it back where it belongs. For this reason it is best to seek the diagnosis and advise of a qualified nutritionist before you set out.

Canny stuff this Candida. Did you know, for instance, that left unchecked – a local infection of Candida Albicans can spread to a systemic invasion in which the Candida cells convert to an invasive fungal form sprouting roots and branches? Armed in this way it can penetrate the digestive tract causing more serious damage leading to an increased array of symptoms such as Chronic Fatigue, poor digestion, severe itching, poor concentration, feeling sick all over, headaches, reactions to strong aromas and depression. Not pleasant.

Continue reading