Candida is what is called a saprophytic micro-organism, an organism which gets its energy from dead or decaying organic matter. It is not pathogenic per se. It has the most rapid growth rate among all fungi. Normally Candida is present in the host organism as an isolated yeast cell. Permanent colonisation with inactive yeasts is considered to be essential and beneficial. Candida’s multiplication in the body does not occur accidentally. The milieu (inner terrain) of the body is in great part determined by its pH value, and a low pH (acidic) is ideal for candida to thrive. Insidious acidification of the human’s internal environment is the main cause indicated by an acidic urine, (ph below 6.5), caused by faulty diet. High intake of protein steals the body of alkalinity, plus chronic faulty fermentation in the bowels can produce large amounts of acids. pH of the duodenum should be close to 8.3, this rectifies the low pH of the chyme coming from the stomach. During acidification, this can lower the pH of the duodenum triggering the release of alkaline pancreatic juices. This stimulates the cells of the stomach (cover cells) to secrete more sodium bicarbonate into the blood, then more hydrochloric acid is produced and excreted into the stomach. This becomes a vicious cycle. Intake of alkaline colloids (minerals) is essential to maintain the pH throughout the whole digestive process. We wouldn’t have this essential information if it wasn’t for science. Don’t forget there are many in science that have a vested interest in the status quo of germ theory, we need to be very careful when we put scientists and their theories on a pedestal, theories need to be critically analysed constantly particularly when new evidence comes to hand.
CANDIDA and YEAST PROBLEMS
Candida is a severe disorder of the digestive system, involving the depletion or loss of the essential bowel bacteria, the resultant breakdown of the digestive process, and the ensuing infection of the bowel with the Candida Albicans yeast mould. It can affect anyone, from babies to adults, male or female. Candida is not contagious.
This condition is normally the result of stress, poor diet and in many cases, prescribed medications such as antibiotics and some other drugs. In children, it is often the result of not having being breast-fed, or having been breast-fed by a mother suffering Candida herself.
It is necessary to continue treatment for many months to overcome the condition.
Foods to avoid:
Alcohol (particularly beer), bread, tea, coffee, dairy products, fried foods, smoked foods, processed tomato products, mushrooms, grapes, melons, pickles, processed foods, soy sauce, sugar in any form, vegemite, vinegar, yeast, dried fruit, fruit juices, olives, honey, peanuts, jams, cordials, soft drinks. Any foods that feed the yeast.
Foods to eat:
Rice, cornflour, wheat-free pasta, eggs, two pieces of fruit daily, herbal teas, natural spring water, nuts, oats, oatbran, oliveoil, free range poultry, rice noodles, seafood of all kinds, soyaroni, organic chemically-free soy milk, soy noodles, yeast-free bread occasionally, millet, lean lamb, some beef, buckwheat, nut spread (except peanut), dairy-free spread, green herbs, gin, some tonic water, plenty of fresh vegetables (raw is best, or briefly steamed).
Other suggested treatments:
Herbs such as Garlic, Echinacea, Cat’s Claw, Pau D’arco, are known to have anti-fungal properties and can help restore normal bowel flora. Also supplement with Saccharomyces boulardii,Lactobacillus acidophilus . Colonic Irrigation can remove large colonies of yeast cells for a more rapid improvement. Check with your Herbalist or Naturopath.
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Soluble fibre is found in fruit and vegetables and some cereals like oats, barley, psyllium, linseed, slippery elm powder and legumes like beans, lentils, peas.
Insoluble fibre is more resistant to digestion, sometimes refered to as roughage. It is fermented by gut bacteria to produce fatty acids essential for the health of the mucous membrane of the gut wall. Foods like wheat and rice bran & skins of vegetables and fruits, nuts are rich in insoluble fibre and necessary to prevent constipation adding bulk to the stool and speeding up bowel transit time.
The benefits of a high fibre diet include, lower levels of constipation, haemorrhoids, diverticular disease, bowel polyps, bowel cancer, and lower risk of heart disease, high blood pressure, gallbladder disease, obesity, diabetes
Foods that are high in fibre tend to be low in fat and have a lower glycaemic index and loading, so may be helpful in weight reduction and diabetic diets.
The Australian Heart Foundation recommends adults consume 30-35g daily, keep in mind some traditional human diets consume over 100g daily. Children should aim for 15-20g daily and elderly should focus on a high intake due to the slowing of the digestive system.
Check with your naturopathic practitioner as to what would be the best approach to slowly increase your dietary fibre intake. Keep in mind meat, eggs, fatty foods, fast foods and sugar are very low in fibre.
Some examples of fibre in food;
Wholemeal flour 14g fibre in 1 cup
Porridge, cooked 3.5g fibre in 1 cup
Muffin/cake 1g fibre
Prunes x6 4.5g fibre
Lentils 7g fibre in 1 cup
Call in and ask for a handout for more fibre info
Antibiotic prophylaxis against the bacterial world at large is not practical and, in fact, may induce more infection than it aims to prevent ... [It] does little more than ensure that the superimposed infections will be resistant to the antibiotics used. One survey showed that two-thirds of all patients who were admitted, exclusive of the obstetric and newborn services, received antibiotics, most of which were given prophy-lactically before operations. In another study, bacterial complications in clean operations were five times higher in prophylactically treated patients than in patients not given antibiotics prophylactically ... Prophylaxis is often used but is not only valueless, but also sometimes dangerous in viral infections, routine preoperative or postoperative care, comatose patients, bulbar poliomyelitis, tracheotomized patients, very ill patients with noninfectious diseases, and patients receiving steroid therapy.—B. M. Kagan et al., 1973
‘As the blood cannot change (essential homeostasis) it picks up the acids and transports them first to the connective tissues of the body where they are stored. It is the organ that connects, holds everything in our bodies in place, composed of ligaments, tendons, and the like obviously but as these breakdown into finer and finer fibres it becomes literally the scaffolding that holds every single celling our bodies in place. if too many acids need storing in this organ, including muscles, inflammation and pain develop.
The space enclosed by these finer and finer fibres is called Pishinger’s Space. Essentially, this is the extracellular space that contains the fluids that bathe and feed each and every cell while carrying away the wastes from those same cells.
The acid-binding power of the bloodand the tissue juices depend less on its pH value, but more upon the size of its alkali reserve. If this reserve is full of stored acids there is not much ‘reserve’,” the solution, either increase colloid intake preferably through diet like Mediterranean Diet, this will also reduce acid load intake.
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“The last of the bacteria approaching fusion into the mass give it the appearance of phagocytosis. This indicates that phagocytosis is really not a defence mechanism of bacterial destruction, but a stage of maturation of the sub-cellular primal life forms after the cellular disintegration has occurred which released them temporarily as free agents. All the other antibodies, the antitoxins, agglutinins, opsonins, and so forth, are simply phases in the maturation of bacterial forms into moulds. Hence the body is not combatting the bacteria and attempting to kill the germs, but rather is speeding their maturation into a more tolerable form from which a subsequent reclamation is made to return the "delinquent" granules to a normal useful form.”
80/20 Food Theory
The Alkaline Acid Food Theory is a general principle that can serve as a guide to a healthier life-style. When allowances are made for age, climate, occupation and personal preferences, this theory can be adapted to the individual’s requirements.
The author accepts no responsibility for the use of this information.
For a more extensive list of foods and explanation, a chart is available for purchase at Livelife, 358 Macquarie Street, South Hobart
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