Greetings! It’s naturopath Eric Bakker from wonderful New Zealand. I really enjoy living here. Thanks for tuning in to my video. I wrote a book called “Candida Crusher.” You can check that out at “CandidaCrusher.com.” I also designed some specialty products for people with yeast infection. You can check that out at “Canxida.com.” Thanks for tuning in. I appreciate it.
I’ve been asked by many people so many times: “Can you do a video on your favorite Candida fighting foods?” That’s what we’re going to do now. We’re going to talk about what I consider the top five categories of foods that help to fight Candida. These foods aren’t just good for Candida yeast infections, they’re good for various kinds of yeasts in general. There are many kinds of yeasts that can affect a person. They’re also good for bacteria problems, parasite problems, many types of digestive issues in general. I’d like these particular foods, spices and herbs I’m going to talk about to become part of your daily diet. Try like I do and eat these foods regularly. Once they become part of your diet, and you continually eat them on a regular basis, you’re going to maintain quite good health.
A lot of these foods go back in history thousands of years. They’ve been used a long time by many different cultures. A lot of these foods we’re going to talk about are still consumed today. The unfortunate thing is a lot of people don’t make the time to eat good food, and they overcomplicate their diet. Everything is so complicated today. The body is very simple. When you put high quality natural foods into the body, it’s going to maintain a really high state of health, especially if you’ve got your lifestyle sorted.
Category one. What’s one of the top foods? Coconut is one of my favorite foods, and coconut oil. It’s so stable. You can take it up to high temperature. You don’t really wreck it by heating it up. You can get many different types of coconut products. Coconut cream, coconut milk, coconut oil. Coconut has got a very powerful anti-fungal ability, and it’s one of your top foods in my opinion for fighting yeast infection. Coconut water makes a very nice Kefir. It’s mineral rich, trace element rich, and it’s an awesome food because it’s got such a good prebiotic base in it, so when you inoculate it with Kefir, you’re going to grow lots and lots of beneficial lactobacillus bacteria in this medium. It’s got a lot of amino acids, a lot of proteins, a lot of fats. It’s a complete food. It’s an incredible food. The oil contains the highest component of the caprylic acid and capric acid, particularly caprylic acid. It contains many hundred times more concentrations of these acids than the milk does. There you go.
My favorite coconut milk in a can is called Fia Fia and it comes from Samoa. I think the Samoa in the Pacific have some of the best coconut trees. You can get different types of coconut milks and creams, but this particular brand we get in New Zealand called Fia Fia I just love it. I just think it’s divine with chicken. You can make up beautiful curry dishes with it, and it’s nice just to put in a blender and have some berries with it. It’s a wonderful drink. You can make ice cream out of it. Remember, as I said before, if it tastes good, and you like it, you’re going to take it regularly, which means it’s going to have a beneficial effect. Coconut should be right up there on your list of number five.
Number two: garlic. I’m a garlic freak, and I have been for many years. Garlic is wonderful. When you get garlic, please make sure if you buy it at your local store that it contains roots on it or root mass. Make sure it hasn’t been imported from China. It may be irradiated. The Chinese garlic is not as good as garlic that’s grown in your area. If you’re in the States, there’s some really good garlic growers there. Same in England. Many countries in Europe. I grow my own garlic. Next month I’m going to put about 150 to 200 cloves in. That’s going to give me a lot of nice bunches of garlic.
When you eat garlic, a lot of people say you should only eat raw garlic. Garlic contains Allicin and Allinin. Particularly, the Allicin is the anti-fungal component. There are quite a few university studies and research papers you can find showing you how potent this product actually is, the Allicin, when it comes to destroying yeast. I’ve put a standardized Allicin extract in Canxida Remove for that very reason. Many people say, “But I can’t tolerate garlic! It makes me sick when I eat it! I’m very sensitive to garlic.” Many people take Canxida Remove without feeling sick at all, even people sensitive to garlic. It’s only got a small amount of the extract in there. If you have a tablet with food, it shouldn’t be a problem.
However, eating one or two gloves of raw garlic for the uninitiated can be a real big problem. Never have garlic on an empty stomach, especially first thing in the morning. It can make you want to puke. This is how I deal with raw garlic. I will have a curry made up, a corn or vegetable curry, and as I’m about to serve it, I’ve got one small clove of garlic which I cut very finely. I’ll chop it up and then I’ll sprinkle it on top of the food and I’ll mix it in. I’m still getting the raw garlic, it hasn’t been cooked, but it’s been added to the curry. That’s how I prefer to eat it.
Another way I would eat raw garlic is to cut it, and some experts believe by cutting it and leaving it for a few minutes, you get a higher conversion of Allinin to Alllicin – more of the active ingredient. It becomes more pronounced. I have definitely found out garlic becomes stronger when you’ve cut it and left it for a while, rather than just cutting it. Of course the other way as I mentioned how I like to have garlic is by cutting it fine, and then mixing it with olive oil and lemon juice.
I sometimes pre-make large bottles of olive oil, lemon juice, and lime juice, salt and pepper, and garlic and shake it up and put it in the refrigerator. That’s my salad dressings. I make up many different kinds of salad dressings, which I’ll have all summer long.
Often I’ll make up a fresh one if I’ve got friends or visitors over to have lunch with me. Make up a fresh salad, go and get a lime/lemon out of the yard, the Maya lemons I quite like. Cut them in half, juice them, small clove of garlic, mince it fine, put it with the lemon and a bit of extra virgin olive oil. Put a little bit of Celtic salt on there and grind a little bit of pepper, mix it up, nice way to have garlic. Throw that on your salad. Also goes well on steamed broccoli or vegetables. It’s very tasty on beans. Many ways you can have that little blend I was just talking to you about. There’s many ways you can have raw garlic in your diet. Garlic is excellent for Candida infections. If you’ve got issues with blood pressure or circulatory problems, like if you’re worried about deep vein thrombosis, just get a small clove of garlic, gently peel it, just squish it and peel it, and put a couple of scores with your knife in it and swallow it with some food like you would a capsule. Very powerful way to improve your circulation and to stop cholesterol buildup and reduce your chances of stroke and heart attack. Garlic should be on your list. Coconut one, garlic two.
Garlic and Ginger I would say. Add Ginger with your garlic. Ginger is excellent. It belongs to the same family as turmeric. Turmeric is a kind of a yellow ginger. Ginger I put in nearly all of my stir fry or vegetable dishes. I’ll chop a bit of ginger up fresh and I’ll add that with a bit of garlic. l generally combine those together. It’s a bit like always having ice cream with chocolate sauce on top. Not that I eat ice cream a lot. If you’re going to have something like that, one goes with the other. You have chips, you put salt on it. You have a burger, you have fries with it. Sometimes, things go together. I find ginger and garlic as a really nice combination.
Number three: Brassicas. Would you believe it? Broccoli. Cauliflower. Rutabagas. All those sorts of things. Arugula. Chinese vegetables. Bok Choy. Wombok. All those kinds of vegetables. They’re bitter, they’re sour, they’re very high in fiber. There is also a lot of prebiotic substance in them which really help the beneficial bacteria.
Interesting tip I’ll give you with brassicas; the longer you cook them, the stronger they smell. So with broccoli, if I cut it out of the yard – I grow a lot of broccoli in the garden – I never wash my vegetables because I grow most of my own, but if you buy store-bought stuff you probably want to soak it and get any potential sprays or bugs off of it. If you’re going to steam it, I find broccoli best steamed by wetting it really well and shaking off as much water as you can and then cutting it. I’ve got a huge big stainless steel pot. The water has to be boiling really well. I’ve got between my steamer and my pot, I’ve probably got about that much space between the water and the base of my steamer, so the steam gets in there. You can also use those little Chinese bamboo baskets; they work quite well.
Get your water boiling as much as you can, put your broccoli on there and cover it really firmly, and don’t open it, just leave it. You let it steam for three minutes. I find three minutes about the right time. Maybe four sometimes. Then take it off. There are two trains of thought here. You can either dunk it immediately in freezing cold water with ice cubes – that will retain the green color of the broccoli. I don’t, I will just steam it, straight on the plate and I eat it right away. The longer you steam it for, the more it’s going to palm and smell.
Brussels sprouts are the same. Brussel sprouts can actually be cut real fine. You can even make sauerkraut from Brussel sprouts. Beautiful sauerkraut. You can cut Brussel sprouts quite fine and stir-fry them, then you won’t get that awful farty kind of smell. When someone cooks Brassicas in the kitchen, then someone walks in, “Who farted? Did the dog fart? No, I’m cooking Brussel sprouts. That’s why I don’t like them, because they smell like farts.” Brussel sprouts are phenomenal. They’ve got a very high content of indole-3-carbinol, or I3C. Indole-3-carbinol is very good for estrogen metabolism, and also for glucoronidation for liver cleansing in general.
Brassicas are implicated very much so in liver detoxification. They’re fantastic. They’re good for the bowel, they’re good for liver detox. I recommend that you eat Brassicas regularly. “Brassicas are bad for the thyroid! If I eat them, my thyroid will clap out and I’ll end up six-foot-wide and 400 pounds and I’ll go hypothyroid.” That’s not true. It’s fallacy that Brassicas create a thyroid problem. Raw kale creates the thyroid problem, not Brassicas in general. Don’t eat raw kale.
Always steam kale or cook it. In Holland, where I grew up when I was young, kale was never consumed raw. It was always boiled or steamed and added to food. Raw kale is a new phenomena by a lot of these crazy foodie kind of people who think that raw kale is great in smoothies. There is certainly an indication people who drink raw kale all the time end up with thyroid dysfunction, so don’t do it.
We’re moving on to the herbs and spices. There’s quite a wide range of stuff here, but let’s just have a look at the herbs in general. Thyme, Oregano, Marjoram, Rosemary, all the Mediterranean herbs are wonderful as anti-fungal/anti-microbial additions to your diet. Particularly Oregano and Thyme. They contain different phenols, different chemicals. If we have a look at Oregano, it particularly contains thymol and carvacrol. These are very strong compounds that help to negate a yeast infection. Grow Oregano yourself. I grow lots of it in the garden. It belongs to the mint family, so it’s very invasive. Be careful where you grow it. Don’t just put it amongst all your flowers and plants, because it will take over like mint and you’ll end up being quite annoyed. Throw it in an old bathtub. Just get a couple of pieces of wood, make a raised garden bed and just grow them in that. You’ll be able to control them a lot better.
Rosemary is very invasive. I planted one this summer which is fantastic. It’s a very hot, spicy, peppery Oregano. It’s beautiful on pizzas. It’s beautiful in pasta dishes. It’s nice on salads. It’s a bit peppery in the mouth. Oregano vulgare is a wonderful herb to grow. My bees love it. You get all these lovely flowers all over it, and the bees just go crazy on it in the summer time. It’s a wonderful herb. Get a piece of meat, get a huge big handful of Oregano, and I just cut it off with the knife and I’ll crunch it up in my hands, and you can really smell the pungent Oregano smell. Then I’ll just jam that in a jar, and fill it with olive oil, and leave that with some garlic pounded in there for a couple of weeks in the kitchen where it’s warm. That oil I rub into meat with salt. It’s a beautiful tasting marinade to do. Put a splash of wine or some alcohol with it – it’ll draw right into the meat and give the meat a very tasty Mediterranean sort of flavor. Add Rosemary to it, even better. Nice in salad dressings. You can steam Oregano up and add it to foods as well. A lot of people don’t know that.
Marjoram is a little more of a delicate kind of herb. It belongs to the same family. I use Marjoram a lot along with Tarragon in egg dishes. Quiches dishes, and spinach and egg is beautiful with Marjoram, for example. Oregano, I find marries up more with meat. Chili and clove. Clove contains this stuff called Eugenol. Eugenol is very potent. I often recommended a jock itch tea. You can make it from clove. Clove tea is quite nice. Just get about a half a dozen little clove pods, throw them in a cup, boiling water, and drink the clove tea. Eugenol is very anti-fungal. It’s also ranked as the world’s highest anti-oxidant containing spice. We add a lot of cloves to our cooking. If I’m going to make up a nice pulao kind of Indian rice dish with Basmati rice, I’ll add about five or six cloves in there. I’ll put a few mustard seeds in there, and maybe a bit of cinnamon stick in there and stir in a seed. Toss it all up in the dry rice, add water, and then put some vegetables in there like diced carrots or peas or whatever you want to throw in. Then just steam that dish. Beautiful. You will really like that dish. It tastes fantastic. There’s many ways you can add clove to your cooking. Stewing fruit, put clove in there. Cinnamon and clove go well together. Nutmeg as well. I forgot to mention with the Brassicas. I’ll often get nutmeg and grate that fresh and put that on top of Brassicas. It tastes very nice.
The Cayenne pepper is one of the best of all spices to use for yeast infection. It contains a chemical called Cay-1. It’s got a novel way of breaking down the fungal wall. If you like it hot, some people like it hot, real hot. I like it medium-hot, not too hot. I’m not a really hot person. I sort of like things medium. But with curries, I don’t mind a bit of Cayenne pepper in there. If you like heat, by all means, put some Cayenne in there. Just watch out, because if it’s hot here, it can be hot on the other end as well, if you know what I mean.
Of course, that’s four spices and herbs. What about number five? The cultured and fermented foods. My favorite I mentioned in a previous video is sauerkraut. I love sauerkraut. I make my own sauerkraut up. I’ve got different crocks I use. I just pick up a cheap one at the secondhand shop. Make sure that it’s lead and cadmium free if you’re going to get one. Usually you can tell by the glaze. You’re better off buying a crock yourself from Amazon or whatever. The good crocks are usually German or Czechoslovakian or Polish. They’ve got the rim at the top where you put water in and the lid fits on there. Get a couple of weights that sit on the kraut to keep it down and keep the juices above it. Look up YouTube videos. Plenty of videos on how to make sauerkraut. When my kitchen’s renovated, I’m going to show you guys how I make sauerkraut up myself. The same way my grandma used to make it up. I just love the taste of it.
As I said, if you love the taste of something, you’re going to eat it regularly. If YouTube or Google tells you to like it, and you don’t like it, you’re going to dump it – it’s a waste of time. Coconut Kefir – fantastic. Dairy Kefir – if made well, fantastic. Proper homemade yogurt – very good. Be careful with cultures and ferments that you do it properly. You do it yourself, and make sure that you really know what you’re doing. Look at a lot of YouTube videos and get some good ideas on how to do it. There is some fantastic footage online now to really help you and guide you and also some good books. Taste other peoples’ sauerkrauts and yogurts and Kefirs to see what there is out there, because you may not be doing it right. Remember, if you don’t get this right with the culture ferment, you’re going to end up with gut problems and aggravation. Try and add some cultured or fermented food regularly into your diet. Coconut, garlic, Brassicas, herbs and spices, fermented and cultured foods. They’re my top five.
Click on the link below, please if you haven’t already downloaded your free Candida report. If you want some really nice Candida yeast infection supplements, check out Canxida.com. I spent a lot of time with patients over the years, and I’ve worked out Canxida Remove, Canxida Restore, Canxida Rebuild. Three products instead of 20 odd things. Excellent for Candida or a multitude of different kind of problems that you might face in your gut. Thanks so much for tuning in. Don’t forget to comment, and also subscribe. Thank you.