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Dr. Bob is Robert Hsiung, MD,
bob@dr-bob.orgShown: posts 1 to 12 of 12. This is the beginning of the thread.
Posted by Jo U.K on February 19, 2007, at 2:06:28
I found your post, I actually didnt see it at the time, sorry bout that. I am using Erica White's book. which is ok but not all her recipes are applicable due to my extra food intolerences.
I am totally freaked out that you had to do the diet for a YEAR. I was expecting 3 months, then that would be it, done. How the heck did you manage for all that time? I just dont think I could do that. Although, I guess if I have to, then, well, I'll just have to get on with it.
How frightening to have your tongue swell up. The scariest thing for my is PVC's - it feels like my heart is skipping a beat. I sincerely want to be rid of the candida, and your post gave me some hope - it's worth doing the regime, and I am SO looking forward to be well again.
Thank you so much
Jo P>S I cant take any credit for that poem I posted - I saw it in a magazine!
Posted by Kath on February 19, 2007, at 11:55:55
In reply to Kath..., posted by Jo U.K on February 19, 2007, at 2:06:28
Hi Jo,
Thx for the birthday wishes above Jo.
You might be able to get the books I mentioned from the library.
I can't remember why I did it for a year. (or more) It could be that I waited until I got over the chemical sensitivities - i.e. wasn't being bothered much any more from fragrances, etc.
Yes, it was very scarey having my tongue swell. I carried 2 Epipens (in case I needed to use it & it didn't work - they're adrenalin & you jab it into your thigh if you're stopping breathing).
I never needed to use it & I often wondered HOW on earth I would be able to jab myself in the thigh if I needed to!!
I don't know if you know that part about candida causing 'leaky gut syndrome'. If not I really suggest the book I mentioned. If you don't know about LGS, I'd be glad to explain how it contributes to food sensitivities & how my daughter recently 'gained back' numerous foods that she'd been not able to eat by taking glutamine.
Hang in there Jo - it'll be worth it. Also please give yourself BIG credit for what you're doing. It is huge!
love, Kath
Posted by Jo U.K on February 19, 2007, at 12:09:31
In reply to Re: Kath... » Jo U.K, posted by Kath on February 19, 2007, at 11:55:55
Thanks Kath, yes I do know about LGS, my main intolerences are nuts,potatoes,tomatoes,peppers,leeks,dairy(except eggs) and mushrooms. Apparently the candida has colonised in my chest, so I feel like I've got a permanent chest infection.
The worst thing I find is having to plan ahead so much with meals. I dont particularly like cooking and it's a real chore to constantly have to peel and chop veg.
Mind you, I'm sure I'm learning lots about serving different meals and how to spice food up a little to make it more interesting. I take Bio-Acidophilus, Glutamine and Supergest.Do you still loosely follow the diet?
Warm regards
Jo
Posted by Kath on February 19, 2007, at 12:17:11
In reply to Re: Kath..., posted by Jo U.K on February 19, 2007, at 12:09:31
Hi Jo - you know what? I don't!! I can't believe I don't. I even have sugar in my tea! I do still take acidophilus.
Sounds like you're on good supplements.
About die-off, Vitamin C is usually a good thing to take.
Cheers, Kath
Posted by Jo U.K on February 19, 2007, at 12:23:52
In reply to Re: Kath... » Jo U.K, posted by Kath on February 19, 2007, at 12:17:11
Oh that's good to know, at least there's light at the end of the tunnel - sugar in tea - aaaah I'm gonna be easily pleased at the end of this!
Thanks for the Vitamin C tip,I'll bear that in mind for when I start the anti-fungal in a few weeks.
Jo
Posted by Kath on February 19, 2007, at 17:15:28
In reply to Re: Kath..., posted by Jo U.K on February 19, 2007, at 12:23:52
Jo I'll ask my daughter, who is very ill with environmental illness (Multiple Chemical Sensitivities) & knows alot about detoxing, supporting our bodies through various problems, etc to see if she has any additional suggestions.
Milk Thistle, for you liver might be good, but I'll check with her.
hus, Kath
Posted by jo.uk on February 20, 2007, at 7:30:44
In reply to Re: Kath... » Jo U.K, posted by Kath on February 19, 2007, at 17:15:28
Thanks Kath. I've been having a tea that contains Milk Thistle. It's and acquired taste!
Tonight I'm having mung bean casserole - sounds gross, but they're supposed to be good for killing off bacteria and cleansing!
Warm Regards
JO
Posted by Kath on February 20, 2007, at 14:53:54
In reply to Re: Kath..., posted by jo.uk on February 20, 2007, at 7:30:44
Hi Jo -
I asked my daughter about the die-off.
She said Vitamin C is a good idea but her very MAIN suggestion, and I totally agree, is to start the program out slowly. She suggested to halve whatever they suggest starting at.
I suppose the question comes up that that might just lengthen any uncomfortable period of time, but on the other hand, it might mean that there's LESS die-off initially, therefore you'd be less uncomfortable initially & then when you increase the dosage, you still would have a low-discomfort experience.
Jo - can you eat any of the following:
tofu (soy)
onions
celery
spinach (or any green leafy, like kale, etc)I make what I call tofu-omelette & it's quite nice.
I think mung-bean casserole could taste good.
If you're interested in listing what you CAN eat, I wouldn't mind trying to come up with ideas. I'm a lacto-vegetarian (eat dairy but no eggs). I expect you can't have dairy right now, but I might be able to come up with ideas for you. Or I could look in the Yeast Connection Cookbook or some other great cookbooks I have (& hardly every use!) for ideas if you like. I'd love to help you with this is you want me to. I know how hard it was for me to go through the initial time (I got used to it after a while) & had nobody to help me come up with ideas!!
I send hugs, luv, Kath
Posted by Jo U.K on February 21, 2007, at 12:50:00
In reply to Re: Kath... » jo.uk, posted by Kath on February 20, 2007, at 14:53:54
Kath you're so kind.
I cant have :dairy (except eggs)tho rice/soya milk are ok, wheat,gluten,yeast,potatoes,tomatoes,leeks,mushrooms (or Quorn),eggplant,beetroot, peppers, chilli-all no good.
All other veg is ok inc onions. Garlic and mild spices,soya,yams, gluten free pasta,tofu all ok.
I also dont eat meat or fish.I'd be grateful for any ideas. I have a few cookbooks, but due to the amount of things I am intolerant to alot of the recipes are no-goes.
The mung bean casserole was edible.I wasnt crazy about it, but then I'm just not used to cooking or eating this way. I dont think my palette has adjusted!
I will take on board what you daughter said, thank her for me.
(((((Kath))))
Posted by Kath on February 21, 2007, at 19:32:06
In reply to Re: Kath..., posted by Jo U.K on February 21, 2007, at 12:50:00
> Kath you're so kind.
> I cant have :dairy (except eggs)tho rice/soya milk are ok, wheat,gluten,yeast,potatoes,tomatoes,leeks,mushrooms (or Quorn),eggplant,beetroot, peppers, chilli-all no good.
> All other veg is ok inc onions. Garlic and mild spices,soya,yams, gluten free pasta,tofu all ok.
> I also dont eat meat or fish.
>
> I'd be grateful for any ideas. I have a few cookbooks, but due to the amount of things I am intolerant to alot of the recipes are no-goes.
>
> The mung bean casserole was edible.I wasnt crazy about it, but then I'm just not used to cooking or eating this way. I dont think my palette has adjusted!
> I will take on board what you daughter said, thank her for me.
> (((((Kath))))
OK Jo - here is a yummy recipie, but you need a blender for it. If you don't have a blender, I suppose you could improvise it by chopping the spinach into smaller pieces before cooking, & mixing everything together instead of blending. It would definitely be different, but would still taste good.The amount for each ingredient isn't really important, so that's good. (That's the way I cook anyway). Are you a veggie, like me? I eat dairy but not eggs.
OK. I don't know if they sell spinach in plastic bags over there. They do here. Basically, you want about the amount of spinach that would be equivalent to about a volley ball (do you have volley balls there?). Maybe 2 huge handfuls of spinach.
I'm assuming you're cooking enough for your family - you, hubby & 2 kids, right? I think you have only 2 kids.
1 or 2 white onions, or 5 or 6 green onions chopped.
1 cup or so of chopped celery
1 or 2 cloves of chopped garlic
Soft tofu. Maybe the equivalent of 2 pounds of butter. (I'm assuming you measure your butter in pounds - we use metric now, but I still think in terms of a pound of butter.)
As I said, the amounts for all ingredients are flexible
Oil - a couple of spoons full
Heat your oven to 350 degrees. Lightly oil a large flat baking dish - I use a glass one about 11" x 18"
Rinse & shake dry the spinach or pat it with a cloth to get excess water off...or do it ahead of time & let it air dry. You don't want much extra water.
Rinse tofu & pat dry.
OK - In a large frying pan, put the oil in & saute or lightly fry the chopped onion/garlic a little, then add the celery & lightly fry.
Add the spinach a handful or so at a time, you probably can't fit it all in at once because it'll 'cook down'.
When you've added all the spinach & it's cooked down, add the tofu.
Now - you can add whatever seasonings you want. I use Bragg's Liquid Amino Acids, which is like soy sauce or tamari. I'm not sure if it is fermented; if it is, you won't want to use it 'cuz of the 'yeast'. I think I used it when I was on my diet, can't remember. Anyway, you can add parsley, salt, pepper, dill, whatever seasonings you want to.
Now add the tofu & break it up (or mash with a potatoe masher if you aren't going to blend everything together).
You don't need to cook the tofu if you're going to blend everything.
Now, put the mixture into a blender. You won't be able to fit it all in at once, I suspect. As you blend it, pour it into the oiled baking dish. In the future, if you're eating dairy, you can pour half in, add grated cheese, then pour the other half in.
So pour it all in, smooth it out & bake it.
I don't measure things & a problem is that I don't 'time' things either!!! I think it takes about 1/2 an hour to cook. Check it after about 20 minutes. It will get firm. When you can touch it with your finger & it is firm/doesn't stick to your finger, it's ready. It also might start to come away from the edges of the dish a bit.
I cut it into squares to serve it. Anyone who has ever tasted it seems to love it. I always make tons, so that we can pig out!!
You can improvise. If you don't like celery, don't put it in, etc.
If you try it, let me know if you like it.
Whenever we've taken it to a 'pot luck' dinner there's never any left. People sort of look twice, 'cuz it's green & you sort of aren't quite sure what it IS!!! But once they taste it they're back for more!
When you're seasoning it, make sure it's salty enough, or flavourful enough. Tofu has basically NO taste, so you have to add flavour to it.
Let me know if you're ready for more ideas.
hugs, Kath
Posted by Jo U.K on February 22, 2007, at 3:31:03
In reply to Yay yay - spinach souffle, posted by Kath on February 21, 2007, at 19:32:06
Thanks Kath that sounds fab, I've printed it off and I'm gonna try it at the weekend. They do the spinach in bags at the supermarket, I've been having it in omelettes.
I just bought a blender/processor last week, it's not out of the box yet, so this'll be a perfect chance to try it out!
Thanks so much.
Jo
Posted by Kath on February 22, 2007, at 18:56:45
In reply to Re: Yay yay - spinach souffle, posted by Jo U.K on February 22, 2007, at 3:31:03
I hope you like it Jo. Please let me know.
luv, kath
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