About a month ago I found out that I have a moderate case of systemic candida. I had suspected this might be the case for quite a while because I’ve had body wide itching for over a year now but have never been able to attribute it to a specific allergen or anything else. I had taken a candida test early last fall that came back negative, but the test I took in December came back positive, so here I am, treating yet another chronic infection in addition to the Lyme. I’m hoping that knocking the candida will knock the itching and will also speed up my Lyme treatment, which seems to be moving at a glacial pace, but I guess that only time will tell.
For those who don’t know, candida is a fungal infection that occurs when the flora in the gut becomes out of balance and bad bacteria begins to overwhelm the good bacteria. It has been said that all health starts in the gut, and gut flora is so complex that doctors and scientists still know very little about the multitude of microorganisms that reside there.
What we do know is that a healthy gut contains an 80:20 ratio of good bacteria vs. bad bacteria and is also indicative of proper immune function. However, toxins like pesticides, GMO’s, and antibiotics are all known to severely alter and disrupt proper gut flora, making it immensely difficult to maintain intestinal integrity. Since it’s almost impossible to avoid all damaging contaminants, one really must remain diligent in maintaining proper intestinal health.
Since digestive and intestinal issues have been a problem of mine for the past ten years, I knew that regaining my health in this area was of vital importance to my overall healing journey. Some of you who have been reading this blog for a while probably remember my post about a healing dietary plan called the GAPS diet, which I spoke about here, and I am happy to report that I have gained some weight and am more properly digesting and absorbing my food now. However, with the new candida diagnosis, I decided to refine my diet yet again.
While treating candida, it’s crucial to eliminate ALL sugar, grains, dairy, and starchy vegetables, because sugar is essentially what allows the candida to flourish (starchy foods metabolize into sugar). Even though I eliminated conventional sugar, dairy, and gluten long ago, I decided to follow a bit of advice from the official Candida Diet which requires the elimination of honey, maple syrup, agave, and fruits (with the exception of green apples and grapefruit), rice, and root vegetables (goodbye sweet potato fries).
Luckily for me, oat bran and coconut flour are still permitted on the candida diet, and when I stumbled across this oat bran muffin recipe by Whole New Mom, I knew I had to try them. I modified the recipe a bit, and the results are delicious, just trust me on this. If you’re not watching your sugar intake, feel free to top your muffin with a natural fruit preserve, honey, or nut butter for an added pop.
2 1/2 C uncooked oat bran
2 t baking powder
1-2 t salt
2 t cinnamon
1 C water
2 t vanilla extract
2T coconut oil
2 T ghee
2 sm green apples, peeled and cut into chunks
Preheat oven to 425 degrees F. Mix dry ingredients together. Mix wet ingredients in a separate bowl. Cook apples in saucepan on medium-high heat until soft. Purée and add to wet ingredients. Stir wet ingredients into dry ingredients. Butter or grease muffin tin (ghee, grassfed butter, or coconut oil), and spoon batter into tins. Bake 10-20 minutes, or until the muffins set up nicely. Top with butter, raw honey, jam, your favorite nut butter, or enjoy them all by themselves!
*Makes about 14 regular sized muffins.