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Posted 18 July 2004 - 09:13 PM
Posted 19 July 2004 - 07:04 AM
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Posted 19 July 2004 - 08:30 PM
I've been on the diet for about a week. I haven't seen any big changes yet, but I guess I should be patient. I hope the experts are right.
Thanks for the info!
Posted 19 July 2004 - 09:41 PM
I have been where you are and be assured it does get better, I am at 8 months gluten free and have done some extra things to help myself along, but my memory is vastly improved! My ADD is getting better as well. Candida can be partly to blame and you may want to look into that, also stress on the system will produce excess cortisol in the system...this is linked to the destruction of short term memory and also weight gain around the trunk of the body. At my worst, I could read a sentence and look up and not be able to tell you what I just read, no kidding, so hang tuff, it gets better.
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Posted 19 July 2004 - 09:48 PM
Thank you Thank you
Posted 20 July 2004 - 07:58 AM
I also was having memory loss and almost foggyness in the brain and would
actually hear people talking but sometimes just not process what they were saying
for a few moments almost like a vertigo feeling. It has gotten better and I am diagnosed Celiac and gluten-free since March 04 after suffering from gastro problems since 1987.
Also is it possible for men to have Candida, it's a yeast infection, correct?
The reason why I ask is because I have tingling in my arms legs, etc. and i have heard that candida can cause these symptoms as well.
Hang in there Jill, it will come araound
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Posted 20 July 2004 - 11:39 AM
Posted 20 July 2004 - 12:16 PM
Yes, men do also get it, it is just you hear about women getting "yeast infections" more often, the yeasties like to hang out in moist warm places, so any area like that on the body will be prone to having yeast infections once you have candida. Some where on this board I posted a list of symptoms, if you do a search you should find it.
The good news is that after years of trying to lick my own problems with the beast (candida) I am finally getting somewhere with homemade kefir (which Jill knows about already) to repopulate the intestines with the "good" guys needed to keep candida in its rightful place, I'll post an article below that explains. Also kombucha to help with the detoxing process, this is a fermented beverage, Organic Virgin Coconut Oil (I use NOW brand) which has acids that help you rid yourself of candida. There are many anti-fungal herbs out there that help if your wanting to hit it from all angles, although the kefir hits it HARD, the die-off symptoms were a bit intense there for awhile.
Here is the article (feel free to contact me if you want info on how to get the real grains that grow, there is a network of people that will share extra grains if you pay the shipping - don't waste your money on the powder stuff at the health food store it isn't even as good):
Kefir and yogurt are cultured milk products, but they contain different types of beneficial bacteria. Yogurt contains transient beneficial bacteria that keep the digestive system clean and provide food for the friendly bacteria that reside there. But kefir can actually colonize the intestinal tract, a feat that yogurt cannot match.
Kefir contains several major strains of friendly bacteria not commonly found in yogurt, Lactobacillus Caucasus, Leuconostoc, Acetobacter species, and Streptococcus species. It also contains beneficial yeasts, such as Saccharomyces kefir and Torula kefir, which dominate, control and eliminate destructive pathogenic yeasts in the body. They do so by penetrating the mucosal lining where unhealthy yeast and bacteria reside, forming a virtual SWAT team that housecleans and strengthens the intestines. Hence, the body becomes more efficient in resisting such pathogens as E. coli and intestinal parasites.
Kefir's active yeast and bacteria provide more nutritive value than yogurt by helping digest the foods that you eat and by keeping the colon environment clean and healthy.
Because the curd size of kefir is smaller than yogurt, it is also easier to digest, which makes it a particularly excellent, nutritious food for babies, invalids and the elderly, as well as a remedy for digestive disorders.
Kefir [Kephir or Kefyr] is pronounced kef é-er
The word kefir comes from the Turkish word keif, which loosely translates to good feeling or feeling good. This is for the sense of well-being one experiences after ingesting the culture-product. Kefir is a refreshing probiotic cultured-milk drink, which originated in the Northern Caucasus Mountains , many centuries ago.
Kefir can only be prepared by culturing fresh milk with Kefir grains. Kefir grains or granules are in fact a natural mother-culture, NOT like a cereal grain.
The grain's structure is created through a symbiotic relationship, shared between a mixture of Lactic acid bacteria and yeasts. The grains are a soft, gelatinous white mass, comprised of protein, fats and a soluble-polysaccharide complex. The microbes and yeasts not only create this bio-structure, they are also harbored by the very structure they create; either on the surface, or encapsulated within the bio-matrix itself.
Kefir is easily prepared at home. To culture real kefir, raw or pasteurized, full-cream, low fat or nonfat fresh milk is placed in a clean suitable container with the addition of kefir grains. The contents are left to ferment for approx. 24 hours at room temperature. After this period the cultured-milk is strained to separate the kefir grains from the liquid-kefir. The grains are added to fresh milk, and the process is simply repeated, to produce the next and ongoing batches. This simple process is performed on an indefinite basis.
The liquid-kefir may either be freshly consumed, refrigerated for later use, or further brewed at room temperature, forcing a secondary fermentation [but omitting the kefir grains] to make an alcoholic milk beverage. Made with Mare's milk, this drink is called Koumiss.
Kefir can be made completely without refrigeration, which makes it a perfect way to preserve milk from lactating animals you may have on the farm, if you are without electricity.
Pour freshly strained 12 to 24 hour brewed kefir into a glass or plastic bottle, not filling the bottle more than 3/4 full
Place a tight fitting lid on the bottle
Give the bottle a good shake once or twice daily. Release any CO2 gas build-up by opening the lid, then tighten the lid once again
One may pour amounts of kefir from the bottle daily, until all the kefir is consumed.
Alternatively, after removing a portion of kefir, replenish the bottle with freshly strained kefir; repeating the process daily.
*The kefir must be shaken 1 - 2 times daily. The reason for this is to prevent Yeasts and Acetobacter colonies from forming. If not agitated, these colonies may be seen forming on the surface of the kefir, seen as a flaky light-brown wavy film. This phenomenon is similar to The Flowers of Wine [Mycodermia] in wine-making. In this case, I refer to this film as Flowers of Kefir. The initial development of such colonies are not harmful, but if left unchecked mold may begin propagation. Agitation prevents this from forming possibly due to increased oxygen.
Due to secondary fermentation, the processes explained above may produce a slightly sourer tasting kefir, with a considerable increase in effervescence. Although, this process will produce a kefir with less sourness in comparison to a kefir stored in the refrigerator, stored for the same period of time. Some of the B group vitamins, particularly Folic acid, will increase as the kefir is left to ripen for a few days. Within this time, *Folic acid may increase by 116 % in comparison to the original fresh milk or freshly stained kefir! Ripened kefir is extra good for pregnant women.
The benefits of consuming kefir regularly in the diet are numerous. Easily digested, it cleanses the intestines, provides beneficial bacteria and yeast, vitamins and minerals, and complete proteins. Because kefir is such a balanced and nourishing food, it contributes to a healthy immune system and has been used to help patients suffering from AIDS , chronic fatigue syndrome, herpes, and cancer. Its tranquilizing effect on the nervous system has benefited many who suffer from sleep disorders, depression, and ADHD (attention deficit hyperactivity disorder).
The regular use of kefir can help relieve all intestinal disorders, promote bowel movement, reduce flatulence and create a healthier digestive system. In addition, its cleansing effect on the whole body helps to establish a balanced inner ecosystem for optimum health and longevity.
Kefir can also help eliminate unhealthy food cravings by making the body more nourished and balanced. Its excellent nutritional content offers healing and health-maintenance benefits to people in every type of condition.
The actual size of kefir grains can vary from the size of this 0, to the size of a walnut or larger. The size of each individual kefir grain doesn't seem to affect the quality of the finished kefir.
The longer you use the same Kefir grains to make Kefir, the larger the grains grow.
When the grains grow too large, they may be eaten, or dried or shared with someone else to make Kefir at Their home.
Posted 21 July 2004 - 12:03 PM
Thank you for the candida info. I hope I did not sound ignorant about calling
it an infection prone to women. I will check all this out.
Thank you, hopefully this is a what is causing these lingering symptoms.
Posted 21 July 2004 - 02:45 PM
Nope, didn't sound ignorant at all, that is the context we all usually hear about yeast infections in, goodness there are enough commercials on the subject!
I hope it is the answer to your remaining problems as well, it is the majority of mine. It remains to be seen how much the kefir will improve my immune system. That is my other issue, I go in public and spend any amount of time with people, I get sick. I work at home, so I have yet be in such a circumstance, although since starting kefir I have been around friends and neighbors quite a bit and usually I would have caught something after a few visits with people...so far so good!
If you do go the kefir route to rid yourself of candida, be sure to start very slowly...once there are rival probiotics in your system kicking the candida out, you will have a worsening of symptoms as the candida fight back. Some people make their kefir and then just start out with a tablespoon a day and build up from there.
Posted 22 July 2004 - 11:40 AM
I am a bit confused, I saw this brand of Kefir by lifeway that says you can put it
in milk. The way it is explained here is more like a tea or something?
Posted 22 July 2004 - 03:21 PM
Those packets are much like yogurt culture, and will work if you would prefer to go that way, but from what others say you don't get full health benefits from the commercial variety not to mention that you have to keep buying it. Real kefir grains are living (obviously better than freeze dried in my opinion) and are basically next to free to obtain and they GROW, not only do they grow and reproduce, they never die. You will never run out if you treat them kindly. I found out about this because I was doing research on probiotics to help myself recover, I thought it was going to cost a fortune as the products I could find that sounded good and others had used were PRICEY, but then I found out about kefir grains...I am so thankful I did. You can make cheese of all hardnesses and more, plus all kefir products are digestible by the lactose intolerant, you will see some of that info on the site I referred above. There is a Yahoo discussion group that you might want to look around: http://health.groups...p/Kefir_making/, also if you want grains let me know, I'll send you the email of the gal I got mine from. I got both the grains and kombucha culture for the cost of shipping and handling ($10), that is the best ten bucks I have ever spent in my life.
Feel free to let me know if you have any other questions.
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