Greetings. New Zealand naturopath, Eric Bakker, author of Candida Crusher, formulator of the Canxida range of products. Thanks for checking out my video. I’ve got some questions here regarding vegetable juicing. Eric, is vegetable juicing any good for Candida. Let’s talk a little bit about juicing. I’m going to read a little bit out of my book, Candida Crusher. Because I wrote probably about 10 pages on vegetable juicing, the different types of juices, the benefits, and advantages. Let’s talk a bit about that.
I’ve written here. After having worked with many Candida patients over the years, I’m absolutely convinced that juicing can be one of the most successful nutritional options in giving yeast infection patients a radiant energetic life and a truly optimal digestive system function leading to excellent health. Juicing may not agree, however, with some people with Candida. But with others, it’s perfectly fine. It’s a case of trial and error.
I’m not there to assist you with your particular case, so I recommend you give it a try, particularly as you improve. Here are some of the main reasons why juicing is so good.
1. Juicing is good because you’re taking in all those valuable and essential micronutrients locked up in the fresh foods that become damaged with the cooking process. They even become destroyed. Especially if you cut it out of the garden like I do, just straight out of the garden and put in the juicer, you couldn’t get a much fresher source of vitamins and minerals into the body. Because as soon as you heat up this food, you’re going to destroy a lot of these things.
2. You may have well heard that we all need to eat between five and eight servings of fruits and veggies daily if we want to maintain optimal health. And what an easier way to do it than by juicing.
3. Nutrients are more easily absorbed from juices as opposed to eating cooked. Many reading this will have an impaired digestive system and consuming vegetable and fruit juices allows your body to more easily access all those critical minerals, trace elements and nutritional factors.
4. You’re going to eat a larger variety of vegetables and fruits by juicing them than you normally would by cooking them. It’s a fact that most of us tend to eat the same kind of vegetables all the time. But when we go to juice them, it’s much easier for us to throw everything into the blender and to make juice out of that and to consume that.
Keep an open mind and don’t think that juicing is not for you because you have a yeast infection and because you’ve been told or read online that you should strictly avoid all fruits and limit many vegetables because the yeast will thrive off all the sugars in the juices.
Just imagine one moment when all of those cells in your body that are screaming out for nutrition and how they’re going to feel when they get a lot of this premium nutrient into them. You’ll be absolutely amazed at the difference it can make to any underlying chronic health condition. Regardless of whether it’s diabetes, heart disease or a bad yeast infection.
I want you to avoid 100 percent fruit juices. In fact, I find that when people drop the soda drinks, they move across to drinking straight fresh orange juice. When, in fact, they’re swapping one sugar for another. I’m not suggesting at all that you drink lots of fruit juices. And, in fact, I prefer 80/20 blend, 80 percent vegetable, 20 percent fruit. You’ll also get a faster uptake in your bloodstream by these nutrients than you would – it’s much easier for the digestion process to facilitate the uptake of something in a liquid form than in a cooked form.
There are different categories of juices. I’ve got three main categories I’m going to talk about. The Category One are really for the people just starting to juice. Celery, carrot, fennel, cucumber, green apple, and tomatoes. You don’t need to blend them altogether. Try one on its own to get a feel for the taste and combine what you like. My favorite, for example, is a green granny smith apple, a stalk of celery, and a carrot. It’s a really nice combo. Try that combination of celery, carrots, and green apple. Always buy organic celery. I grow all my own celery. I would never buy any celery. Celery is the most heavily sprayed of all vegetables. Pears, by the way, are the most sprayed of all fruits. If you’re going to get celery, make really sure you’re getting certified organic celery from a proper green grocer where no chemicals are used. What’s the point? You may as well put a bottle of chemicals to your mouth and drink that. All the more reason to grow your own food if you can, grow some veggies. I really would appreciate that you could do that because it will make a big difference.
I’m going to be trying to shoot some footage this summer of my garden with my fruit trees, my vegetables and my beehives to show you what I’ve got here in my front garden here in the little village I live in in New Zealand. I hope it inspires other people to also grow some food for themselves. The difference is incredible.
Category Two juices. Now, you’re moving into the more intermediate phase. You’ve got a bit of experience with Category One. Now, you’re going to want to try something different. Category Two, lettuce, red lettuce, green lettuce, romaine lettuce. Remember the red vegetables or the colored ones are the ones with the more nutrition in them. They contain a lot of phyto protective factors in them, so red lettuce is very good, indeed. Red carrots, you can get them. Endive, spinach, rocket or salad greens, bok choy, Chinese vegetables, peppers, beets, coriander and kiwi fruit. This is Category Two.
Are you ready to take the plunge and jump into the deep end now with me and go for Category Three? Category Three is for the more experienced person. Vegans often have got a lot of experience with raw foods and juices and know exactly where I’m coming from. If you’re “green” in juicing and not really experienced, you’re not going to do these straight up because you’re going to gag on them. Broccoli, cauliflower, Brussel sprouts, collards, leeks, garlics, onions, shallots, and radish. Note I didn’t mention kale in there. Kale and collards possibly also are not very good to juice because they can inhibit the TPO of enzymes. They contain a very special compound called isothiocyanate.
I’ve done a video on this recently. Isothiocyanate can inhibit the thyroperoxydase enzyme, block the conversion and the manufacture of thyroid hormones, so please don’t have raw kale or raw collards. Broccoli is fine. Cauliflower is fine. And Brussel sprouts are fine. I’ve been told by some very expert people that you need to literally drink a bathtub of raw broccoli juice to get that same effect on the thyroid that you would with a small amount of kale. Leeks, garlics, onions, excellent to have in raw juicing in your diet.
How can I make my juices taste better? “Eric, they taste like crap. How am I going to make them taste better?” Occasionally, somebody asked me how they can make juices taste better. I’ve heard the odd person over time that juices are unpalatable. This need not be so. As you gain more experience with juices, it will become apparent that this becomes much less of an issue in time. Here are a few things you can do to make juices taste better.
Lemon or lime juices. Citrus juices add a bit of zing to your juices. It might be a really good option for you. I love lemon and lime. We grow a lot of lemon and lime trees and I really like including it in stir fry’s, drinks, all kinds of dishes. Berries. You’d be surprised how a few berries can really jazz up a boring old drink. Pineapple. If you can tolerate pineapple, you’re lucky. I love pineapple, so maybe a couple of pieces of fresh pineapple. Before you start saying, “I can’t have that. I’ve got Candida.” You can have a small piece of pineapple. Remember 80 percent vegetable juice, a small piece of pineapple to make it palatable should be perfectly fine.
Ginger. Try a piece of fresh ginger, very, very zingy and tasty and gives your juice a bit of a bite. I found that ginger can go with just about anything. What about a few drops of organic vanilla extract? Very tasty. Ice cubes. Ice cubes are very important. You can add them to lots of different drinks and they give it a bit of texture and a bit of flavor. It can change the whole experience of having the juice. Many people put ice cubes in by default and then put the other stuff on top.
There are green vegetables. There are red vegetables. Don’t forget the beet roots. Beet roots are a really good blood purifier and they’ve got the ability to improve the oxygenation and the oxygen carrying capacity of red blood cells. They’re fantastic for fighting diseases.
Health tip. Don’t throw away the fiber when you make your juices. Why add fiber? There are four good reasons to add fiber to your juice. Your blood sugar will become more stable. Fiber is your intestinal brew. It improves bowel function. Whole foods are best consumed over just straight juices. Juices containing fiber will make you feel more satisfied and help you to maintain your appetite for longer, so you won’t be wanting to eat food all the time. You want weight loss? Drink one or two juices a day. You’ll feel full and you won’t want to be going to cookies or the refrigerator all the time. You want to lose a lot of weight. Drink one to two juices per day.
I’ve got a really nice email from a guy whose wife lost 40 pounds, which is phenomenal. Juicing can be a really powerful way for you to lose weight, boost your health, and get rid of any kind of gut problem that you’ve got.
I hope that answers a few questions about Candida, fiber, juicing, if juicing is healthy and if it should be a good adjunct to the Candida diet. It should be. A very powerful adjunct. Don’t forget to check out my Canxida.com website for the best Candida supplements on the market, and subscribe to my channel. You’ll get plenty more of these videos.