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Hey Heidi, my two O friends and one A friend are complaining of grittiness in their NAPH Protein Drinks. They are using blenders. Is there something more that can be done. Thx. CB.
Hi, CB! I haven't noticed any rough texture in the protein powders, but what your friends might do is mix the powder with the liquid they use, and let it sit for 30 minutes before blending with whatever else they add. A little soaking should allow the fiber to soften up. Let me know how this works for them, OK? :-)
Hi Heidi! Are ya missin' me?
I have an O candida question. I see you said mold-free nuts are OK, what about pumpkin seeds? Not sure how to tell if they're mold-free.
Do milk products to avoid include goat cheese? My candida book says it's OK if it's not mold or bacteria-ripened, but I don't know that one either, and the book's 20 years old. Any Heidi-type thoughts would be so appreciated!
I found out an interesting candida thing, post antibiotics -- antibiotics run people out of B vitamins and I took those. But I've been messed up ever since, because my high quality B supplement didn't include much biotin, because biotin-deficiency is supposed to be so rare, unless you've been on antibiotics. And biotin deficiency apparently plays a role in yeast converting to that more invasive mycelial stage. My brewer's yeast doesn't have much biotin either.
And out there on the web, it says one might need lots more biotin than the RDA to make it up, plus sublingual lozenges might be best because of messed up gut bacteria. And, lactobacilli gut bacteria need biotin to be happy and reproduce. So it's a vicious cycle, whoa. Interesting stuff!
Thanks for any ideas on the pumpkin seeds and goat cheese! I am missing them, I see them sitting in my fridge. You take care Heidi! I hope you're well as well as busy! (o:Maia
I missed the heck outta ya, darlin! So nice to hear your shininess again! :-)
My personal test for mold is a big whiff of the food. If my nose tickles, or I sneeze or feel "off" (a little woozy or unbalanced), it has molds that don't like me. Give your punky seeds the whiff test.
Seeds and nuts are easy to deal with: just toast them in a hot pan until they golden-up, or bake them on an oven sheet at 350 F until hot & crispy. Test by eating just one. ;-) Any inner-ear full feeling or tickly throat, sneezing, etc., and there's too much mold inside to be baked-out -- but I'd be surprised if you run into this problem.
Pumpkin seeds or seeds from other squashes should be roasted up right away, tossed with a bit of salt and allowed to cool. Once they've come to room temperature, they should be stored with their salt in a cool, dry place -- preferably a jar with a mesh lid.
Cheesemaking is both a science and an art, meaning there are basic rules which must be followed -- but after that, just about anything goes (and still ends up being sold as cheese). Get in touch with your goat cheese supplier, and mention your health difficulties as a prelude to querying their ingredients and process. The goat cheese in the food lists is the FRESH, light, young, moldless type, but even within these narrow parameters there is a world of variety possible from product to product.
That said ~~ for people with systemic candidiasis, or who are uncertain of their condition and are fighting on numerous fronts & just starting the diet ~ it is well worth the trouble to eliminate any food which presents even a hint of hazard.
You found a bunch of interesting stuff about antibiotics, candida and biotin -- I'd certainly consider a sublingual supp (along with high-quality eggs daily) while you're still clearing out the remainders.
It sounds like you're feeling so good, you got too busy to write in! In that case, I forgive you! Enjoy the Spring, dear heart! :-D