Articles, Blog

Ultimate Candida Cleanse Broth

August 31, 2019

Greetings, Eric Bakker naturopath. Thanks for coming back, another week. We’re gonna to talk today, well we’re going
to answer a few questions today basically. Different questions that we get through the
YouTube channel. The first thing I’m going to talk about is,
what is a really good Candida cleanse broth? This is a question I get asked time to time
from people. What can I take in, in terms of food that’s
gonna really help to clean up my gut? That’s going to eradicate a lot of junk and
crap out of the gut? Well there are many different ways you can
make soups and broths and casseroles, and you people out there are probably aware of
bone broths and they’re quite popular. But when I think back my grandma used to make
bone broths, my mum used to make bone broths. I’ve been making bone broths now since I was
probably about 18. So it’s funny how things that we’ve done for
so long, you know people who’ve got ideas about health, have doing things all along. But now these things become trendy. I can’t imagine not what it’s like to make
a broth every winter, particularly we’ve made beef broth and chicken broth in my family
for 50 plus years. Then you read about it, the new trend bone
broth, or the new trend this. But let’s talk about a different type of broth
today. Let’s talk about a medicinal broth or a broth
that’s going to help to really clean up your gut. This isn’t just applicable for candida. This broth also contains prebiotic qualities,
so it’s going to help to build good levels of beneficial bacteria and also has antibacterial,
as well as antifungal properties. There is no point just doing a candida broth
for example. I’ve called this a candida broth, but it’s
a lot more than that. It’s going to target a whole bunch of stuff
in the gut. So let’s start. The basis of all good broths, in my opinion
are the allium family, meaning things like onions, especially white onions ’cause they
tend to be the stronger ones. You’ve got brown onions, you’ve got red onions,
and you’ve got white onions. I apologize the brown onions I believe are
the more powerful ones to use in your broth, you know with the brown skin. So I tend to use those in broths. I will use spring onions, shallots sometimes,
but generally spring onions. I think people in America call them scallions,
you know with the long green stalks, they can have a little bit of a white bulb at the
bottom. I will use generally two or three spring onions
straight out of the garden, I will use two brown onions, and I’ll use about three or
four cloves of garlic. I like the allium family. They’re especially good for people with candida,
they contain so many different types of compounds in them that have very cleansing and have
benfticial effects. Lots of different things in them, I’ve made
some notes here out of my book. Quercetin is one of the most important flavonoids
found in onion and that inhibits a lot of enzyme systems in the body. Enzymes you don’t want really revved up lipoxygenase,
phosphor lipase. So these things produce a lot of things in
the body. There’s one in particular called arachidonic
acid. When that gets produced too much, it can stimulate
all kinds of problems in the body, you know redness, itching, pain, inflammation, so to
down regulate that we want to stop the production in the body of these enzymes that can push
that pathway up and Quercetin is a really powerful way to do that. Now you can take Quercetin in tablet form,
or capsule form, but it’s a lot easier to absorb natural Quercetin into the body from
a plant than it is from a product. There’s a guy in Chicago who’s been studying,
or worked with Quercetin for about 50 years and found that even as a flavonoid it’s hard
to get into the body. So onions are great. They’re very high in Quercetin. They’re a prebiotic. They’re antibacterial. They’re antifungal. They taste great. They’re not just on burgers, they taste good
in a lot of dishes. So get two brown onions or three medium ones. I would tend to leave all the crap on them. I would just chop ’em up in two or three and
throw them in the pot. Forget about the, you might want to take the
other peel off it. You may want to give it a bit of a wash. Feel the weight of the onion. Onions gotta feel, have a nice bit of weight
about it. When you buy onions, don’t by the light ones. Pick up several onions and feel the heaviest
one, the densest onion. That tends to be the best onion. Watermelons are the same. Tap ’em, feel ’em, pick a good solid one. So two onions, three onions, a few cloves
of garlic, couple of bits of spring onion go in there. If you want you can throw a nice deep leafy
green in there to get a lot of magnesium in there and also potassium and various other
minerals. Deep leafy greens are really good for the
tummy. They really help to build up very good gut
health because they contain lots of different types of fibers in them, which also act as
good prebiotics. They’re stool bulkers and basically it’s like
a vitamin tablet. So put a small bunch of chard, I think it’s
Swiss chard in there, or you can put kale in there. Some people put broccoli in there, but a deep
leafy green goes in there as well. I like to put a bit of carrot and bit of celery
in there as well. To me, onion, carrot, and celery, it’s a bit
like a coke, fries, and a sundae, if you guys are that well inclined. You know how some things go really well together. Fries and salt go well together, you know
not that we should be eating that stuff, but it goes well together. So onions, and celery, onions and celery and
carrot go well together. So those three can go into the broth. You can chuck basically any kind of vegetable
in here, root vegetable in particularly. Now we’re also gonna put about a good heaping
teaspoon of sea salt in here. I like the Celtic sea salt. It’s important to add salt into the diet because
you’ve got high potassium and you want also plenty of sodium in there and this is particularly
relevant for you out there who have adrenal fatigue. You want enough sodium in your diet, not too
much potassium. People with adrenal fatigue tend to pee out
a lot of sodium and that’s why they often, stressed people often hunt around for potato
chips, or pretzels for that reason. Now this is the big one. We’re gonna put some herbs in there. Now for people watching this video now, especially
in the northern hemisphere it’s gonna be winter time coming up and for me it’s gonna be summer
time, yay. So I’m gonna do another video and I’m gonna
talk about the summer kind of application of the anti candida food, which will be a
candida salad. Do that in the next video. So I want you to get a hold of a bit of thyme,
not that a lot of people have got time these days, we’re all time poor aren’t we, but this
is the herb thyme, okay. Thyme. Thyme’s a lovely addition in this broth. Now thyme contains, like oregano, carvacrol,
eugenol, and different types of compounds in there that are antibacterial and antifungal
and even antiparasitic. So thyme works in a wide range of bugs and
it tastes nice. So get a little sprig of thyme and drop that
into your dish. You should really grow these herbs, they’re
tough as boots and sage, and thyme, and parsley should be three common herbs that most people
should grow, ’cause they’re so medicinal and they taste great. Put a piece, a sprig of thyme into your dish
and you could also, if you wanted to, put a few some oregano in there as well. Now that needs to be simmered. When I make these broths, I usually throw
a bit, 10, or 15 peppercorns in there. Don’t put cracked pepper in. Don’t do it. Cracked pepper, you’ll do in other kinds of
dishes, but for broth, put the whole peppercorn in there, because you’re gonna simmer this
for a while. So the other things is don’t use crappy water. Don’t use water that’s full of chlorine and
bleach and all this junk in it, and goodness knows what. Use really nice quality water. Get by the bottled water or use a water filter
to filter the water. So you want really nice clean, sweat tasting
water for the broth. It makes a huge difference to the flavor of
the eventual broth. Now you’re gonna simmer this and I want you
to use a stainless steel pot, or cast iron with stainless steel. Don’t use those aluminum pots. They’re junk, so just bin those. Throw them away. So look for the big stainless steel pot with
a copper bottom. Everything goes in there. The water goes in there and then I’ll bring
it to the boil and I’ll put it on a low setting probably for about a good two hours. Just let it simmer. If you want a super powerful broth. After two or three hours of low, take all
the veggies out and bin them, just throw them in the compost and then put another lot of
vegetables back in. It’s a very good idea, you’re gonna get a
super concentrated broth. Now once you’ve made this up it’ll keep in
the refrigerator for a few days. You can also use the liquid as a basis for
stir-frys or other dishes and you can even freeze it in blocks and take it out at a later
date and defrost it and warm it up. This is a excellent medicine for many different
purposes for the gut. If you want to add a bit of chicken or bone
in there, you know to get all that extra collagen and glutamine for leaky gut healing, you can
do that as well, but this is antimicrobial broth remember. That’s what we’re focusing on. So I would keep all the animal products out
of this and just use green stuff in there. So if you have one good cup of this every
day over winter time it’s gonna go a long way towards cleaning up that digestive tract
of yours from candida and dysbiotic flora cebo and things like that. Give it a try. It’s a really good recipe. Thanks for tuning in.


  • Reply Almendra Rosas September 17, 2018 at 12:54 am

    Greetings Dc!!! Thank you Dc!!! You just gave me some great ideas for my meal plan, this will be an amazing food for my sugar cleanse. Always so knowledgeable and clear!

  • Reply Emily September 17, 2018 at 11:21 am

    is pork okay?

  • Reply Diane Eberle March 1, 2019 at 6:25 pm

    What are brown onions? Is that the same as yellow onions? They have a brown skin or are brown onions something native to NZ?

  • Reply Linda Vanderbaan March 2, 2019 at 12:30 am

    So nice to know that thyme, sage and oregano are so healthy! They are all perennials growing in my garden – lol, tried to plant oregano between the sage – the sage won

  • Reply Oskar Edwall March 6, 2019 at 5:28 am

    Could you share what generall macros is good for a healthy person with no candida. Weston a price found 40fat/30carb/30protein. Fatbased with little or more starch. Some raw, cooked and fermented. I find alot of similarities in your view as sally fallon whose book i love.

  • Reply Mad Chaos April 27, 2019 at 3:39 pm

    I am on my way out to the store. Thank You so much.

  • Reply Mad Chaos April 27, 2019 at 7:42 pm

    One question when refreshing with new ingredients do I simmer the pot any longer.

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