Greetings. It’s Eric Bakker back to you again.
New Zealand naturopath. Author of Candida Crusher. Thanks for coming back and checking
out my video. I’m going to talk about grains and starchy foods today. I don’t know how
many videos I’ve seen. How many blogs I’ve looked at and how many people I’ve talked
to who think all grains are completely unacceptable on the yeast infection diet. They think you
can’t eat bread. You can’t eat potatoes. You can’t eat starchy foods. That somehow these
foods are toxic. They make you sick. They may turn you into some sort of weirdo or you
turn into a Frankenstein overnight. Some sort of crazy stuff like that.
But I can tell you now, this is a load of crap. I’ve learned from experience that you
need to try these things for yourself because one size doesn’t fit all. By heating and modifying
the starch, it can change the way that the gut reacts to the starch. It can change how
it ferments the starch in the bowel, how it breaks it down, how it absorbs it. I learned
this a long time ago with bananas. I think in New York they say bananas.
We know that bananas are not a great thing to eat with Candida. But I can tell you now,
green bananas are usually perfectly fine. If you get a plantain banana or the green
ones, you might have seen them sometimes at the markets. Go to the markets where the Samoans,
Hawaiians or the Tongan people go to, the big people, the wonderful people with great
smiles and play good music. Those people often eat Taro and yams and green bananas and fish.
The green bananas tend to be okay with Candida, especially if they’re cooked in coconut milk
and I’ve not found that to be a problem with a lot of people. So that blows your theory
right out of the water. You can’t have bananas with a yeast infection.
But if you try to have a yellow banana, the ones grown in Mexico or Guatemala, the tropics,
that go really yellow and brown, they can make you feel like crap. You can get bloating,
gas and headaches out of those. They can also create strong histamine like reactions in
the body. Some people can develop strong allergies toward bananas, depending on the stage of
ripeness when they’re eating them. And that depends a lot on the sugar content and chemical
content. Because there are lots of different chemicals in fruits and vegetables.
Cornell University did research on this years ago, looking at fruits and vegetables and
the chemical contents and how they affect humans. Any kind of vegetable or fruit will
affect you different depending on the stage of ripeness, i.e., how it’s picked when you
eat it. And also how it’s processed in terms of heat. When you read something on a specific
carbohydrate diet, SCD, for example, book or the Gaps books when they say, “You can’t
eat this. You can’t eat that.” You need to sort of look at it and think, “Well, what
about if I put chick peas in the pressure cooker? What about if I bake potatoes at a
high temperature? How will they sit with my tummy?” Lots and lots of people have come
back to me and said “Eric, that’s funny. When I pressure cook chick peas, I can eat them
perfectly well. But when I boil them and add hummus, I had gas like an elephant. I was
farting the whole day like bull frog.” That could be your problem.
If you’ve got a lot of gas because of a starchy food, think how it was cooked. Was it warm
when you ate it? Was it cold when you ate it? How was it modified by heat? How was it
cooked? If it was a fruit, at what stage of ripeness was it picked? How was it prepared?
That’s a very interesting food for thought for you, so think about those things. Before
you discard a food immediately because it’s starchy or a grain, try to modify it. See
what happens to the tummy. See what the bowel motion’s like. See what the gas is like. See
what the discomfort is like and you might be pleasantly surprised. It might be perfectly
okay. Thanks for checking out my video. Don’t forget
to click on the link below if you haven’t got my Candida report and please subscribe.