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The symptoms of living with an overgrowth of candida albicans in the body may vary from person to person. Chronic fatigue, yeast infections and difficulty losing weight are just a few of the ways candida can negatively affect one's system. However, with the right nutrition, it is possible to regain control of your body and conquer the frustrating affects of candida. Following an anti-candida diet gives your body its best chances in winning the fight against the condition.
Just like with any effective diet plan, it is better to focus on the foods you can enjoy instead of those you need to avoid. It's almost guaranteed that constantly reminding yourself to stay out of the cookie jar will result in you finding your hand in the cookie jar!
Instead, a better plan of action is to stock your kitchen with anti-candida foods and think positively about the nutritious and delicious menus you can create while performing a candida detox in your body. With an anti-candida diet you are essentially fueling your body to do what it was created to do, which is protect itself from unhealthy bacteria.
So what can you eat on an anti-candida diet? Think whole, natural foods. If it has been processed, it isn't whole and it isn't natural. Some people like to think of this way of eating as a hunter/gatherer-if you can hunt for it or gather it from the field, garden or forest, it is better for your body.
However, on an anti-candida diet, one has to be especially careful of sugar intake, because sugar feeds the candida yeast, which exacerbates the problem. In fact, if you consumer a lot of sugar or yeast, such as candy or baked goods, you will likely notice an increase in candida symptoms. Because of this sugar-sensitivity, high sugar fruits should be avoided. But you can still enjoy two to three servings a day of low-sugar fruits like apples, different types of berries and citrus fruits.
To give you an idea of the low-sugar, hunter/gatherer approach that is best for the anti-candida diet, below is a sample menu:
Breakfast: Hard boiled eggs, grapefruit, yeast-free-whole-grain toast with a spread of natural peanut butter
Lunch: Chicken salad with leafy greens, almonds, sugar-free yogurt
Dinner: Grilled Salmon and asparagus, three-bean salad
Desert: Berries with cream
It is still possible to enjoy your meals on an anti-candida diet. Try introducing new vegetables to your menu to keep it interesting. By following this way of eating you will not only perform a candida detox, but you will also find yourself with more energy and better over-all health due to the nutrient-rich anti-candida foods you are including in your diet.
For more information about anti-candida diet, candida detox and candida recipes, visit Candida Solutions.
It's All About The Crust - Why We Love Pizza
Pizza is one of the most popular foods in America today with 93% of Americans eating at least 1 pizza a month. What's the secret behind this Italian specialty and why are Americans so in love with it? According to the experts, a perfect pizza begins with the perfect crust. The best pizza is only as good as its crust and a large number of Americans agree with this. In a recent poll, over 1/3 of Americans believe that the crust is the most important part of the pizza. Whether the pizza is thick or thin, cheese-stuffed or hand-tossed, deep-dish or gourmet, a good crust is the key.
A well-made pizza crust has the perfect combination of flavor and texture. It should never be bland or difficult to chew. Most pizza crusts contain only basic ingredients: water, flour, yeast, shortening, salt and sugar. What magic makes this simple combination so mouthwatering? Starting with the right kind of flour (usually an all-purpose unbleached flour) will help ensure the perfect pizza crust. Yeast that is still active is critical to making the dough rise. Water is the simplest and yet most important ingredient, because it blends the others together into perfect union.
The best pizza dough is smooth and elastic but never too sticky, resulting in an irresistible crust. Some people believe that refrigerating pizza dough gives it a more desirable flavor. Sometimes corn meal is added, especially to deep-dish pizza crust, giving it a yellowish hue. Adding whole wheat or rye flour contributes both flavor and nutrition to the pizza crust. Whole-wheat pizza crusts are becoming more common among health-conscious Americans.
Many people swear by a thin crust, but 40% prefer it crisp on the outside and tender on the inside. The secret to a deliciously thin crust is fresh ingredients; dough rolled no more than 1/4 inch thick and no chance to rise before baking. Traditional New York style pizza (thin crust) is currently the most popular and has a crust so pliable it can fold without splitting. Thin crusts are mixed until smooth and are often hand-tossed. On the other hand, some people prefer thick chewy crusts and this can be achieved with either fresh or chilled dough by simply letting it rise.
Deep-dish pizza or Chicago-style pizza is another popular kind and is made with under-mixed dough that has a cake-like texture. The crust turns out biscuit-like because it is pre-baked before the toppings are added. Cracker-crust pizza is gaining acceptance and is made by under-mixing the dough, allowing it to ferment for a few hours, then sheeting it. Pan-style pizza utilizes thick dough and is cooked in oil, resulting in a light crunchy crust. Cheese-stuffed pizza crusts have unbeatable flavor and texture, while California style (gourmet pizza) relies on a typical thin crust and a variety of specialty toppings.
So what pizza crusts do people like best? The verdict is in and statistics show that thin crusts are by far the most popular. Approximately 61% of Americans prefer a thin crust pizza. Coming in second and tied at 14% are deep-dish crusts and thick crusts. Cheese-stuffed crusts are preferred by 4% of Americans and especially pleasing to children. Whatever the style, the crust is undeniably a major factor in good pizza. Good pizza crusts are essential to tasty pizza and have come a long way from the days when the crust was peeled off and discarded.
William Lockhart is Founder of HomePizzaChef.com. He is also a self proclaimed homemade pizza lover. HomePizzaChef.com delivers pizza recipes to subscribers email box. The slogan on the web site reads, "They'll Get Down On Their Knees And Beg You To Make Another". Visit William at http://www.homepizzachef.com
Best Beers By Month for 2008 - Part 2
Month: July
Beer: Spotted Cow
Brewery: New Glarus Brewing Company
Cask conditioned ale has been the popular choice among brews since long before prohibition. New Glarus continues this pioneer spirit with their Wisconsin farmhouse ale. Brewed with flaked barley and the finest Wisconsin malts. Expect this ale to be fun, fruity and satisfying.
Month: August
Beer: Trappist Westvleteren Abt 12
Brewery: Westvleteren Abdij St. Sixtus
This beer sells for close to $600 a case ($25 a bottle) so if you can find it, and afford it, you will be in store for a real treat. Westy 12 is the least outputted style by this brewery and it is shipped in small batches all around the world. The flavor is of deep malt combined with bitter chocolate and hops which runs velvety across the palate.
Month: September
Beer: Dogfish Head Ninety Minute IPA
Brewery: Dogfish Head Craft Brewery
A big beer with a great malt backbone that stands up to the extreme hopping rate. A four pk will set you back around $11, a more reasonable choice for the pocketbook than the Westy 12. This beer is a perfect choice to begin prepping your palate for the fall and winter brews.
Month: October
Beer: Leinenkugel's Oktoberfest
Brewery: The Jacob Leinenkugel Brewing Company
Leinie's Okoberfest probably isn't the best Oktoberfest beer on the planet but I love it. And during a time of year when I drink a lot of beer, it's easy on my wallet. Leinie's has been producing their version of Oktoberfest since 2001. It is brewed with Munich, Caramel, and Pale malts along with Hallertan, Tettnang, Perle, and Cluster hops. This beer is an inexpensive treat.
Month: November
Beer: Expedition Stout
Brewery: Bell's Brewery Inc.
A dark heavy beer with a taste of toasted malt, licorice, and chocolate, Expedition Stout is a perfect beverage to keep you cozy when the winter turns colder
Month: December
Beer: La Fin Du Monde
Brewery: Unibroue Microbrewery
French for "The End Of The World," this triple fermented beer is a perfect way to end your year. It is 9% APV, it's heavy, and it's delicious. Tart ales like this one have been produced by European monks for centuries. However, La Fin Du Monde is produced in Chambly, Quebec which means that American and Canadian consumers benefit since the beer they buy on store shelves is fresh unlike many direct European imports.
This is part two to a two part article on the best beers, by month, of 2008.
By Nate Pachl
Are you interested in learning more about the things that make like fun? Punchbook.com offers tips on gambling/poker playing and making beer as well as offering articles on Baseball, Football, and MMA.
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