posted
I've been trying to gain weight; following the anti-candida, low-carbohydrate diet, even on abx, leaves me getting thinner and thinner to the point that now I don't look or feel healthy.
No muscle tone, anymore, either. I don't like to look in the mirror because I've gotten so skeletal.
I wonder if certain meds cause weight gain/loss, or if certain strains of infection do, or what other elements play into this. I have low cortisol levels from adrenal fatague (take a supplement for this) and normal thyroid tests. But unlike most people with Lyme and coinfections, I am not tired. I'm wired.
Significant cardiac symptoms the last couple of months leave me fearful to workout at all, which isn't helping combat the muscle atrophy.
And when I start adding in carbs, the yeast and other beastly baddies gang up quickly to cause thrush and additional yucky symptoms.
Can anybody who follows the low-carb diet (which is also a weight-loss diet) and who has trouble with candida et.al., give me an idea of how to safely gain weight? I know I need to see the cardiologist to clear me for exercise so that when I can gain weight at least some of it is muscle. Right now if I got sicker, I really couldn't afford to lose much more. Thanks.
Posts: 212 | From San Francisco Bay Area, California | Registered: Aug 2010
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Tammy N.
Frequent Contributor (1K+ posts)
Member # 26835
posted
I think it's okay to add in whole grains such as quinoa and brown rice. They are low glycemic so they should not trigger much yeast issues.
I tried to go totally carb free like you are, but it wasn't working for me. I became too thin and felt very weak. Now I include whole grains and am doing fine.
Also, add in lots of extra probiotics and some kefir. Worked for me.
Hope this helps! Tammy
Posts: 2238 | From East Coast | Registered: Jul 2010
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posted
I could not eat low carbs. I ate healthy carbs.
Don't worry, as you get healthy, you will gain weight back. Just try not to lose any more.
I drank lots of whey protein shakes. It's not only a help for glutathione production, it's a decent way to keep weight on.
-------------------- sixgoofykids.blogspot.com Posts: 13449 | From Ohio | Registered: Feb 2007
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Keebler
Honored Contributor (25K+ posts)
Member # 12673
posted
- I do not believe in low carb diets, not at all. That's a recipe for disaster.
I found that OLE (Olive Leaf Extract) was the only supplement I needed to totally prevent candida. Of course PROBIOTICS, too, away from both OLE and away from Rx. Whole non-gluten grains never caused me any trouble when I was on abx as the OLE really worked.
We need carbohydrates for energy and cellular health. It's the complex carbs (produce, whole grains) that we need, though, not simple ones. And, vegetables should rule. Even if gluten-free, whole grains are best as the smaller portion on the plate, but essential, nevertheless.
Some nutritionists say we should be getting TEN servings of vegetables and fruits a day. I agree, starting with at least two at breakfast and one for a mid-morning snack.
Protein also matters tremendously. And good fats, but ONLY in the right proportion, even if they are good as they can really pack on the pounds.
THE REQUIREMENTS OF PROTEIN & AMINO ACID DURING ACUTE & CHRONIC INFECTION . . . - 20 pages
Anura V. Kurpad - Institute of Population Health & Clinical Research, Bangalore, India 129. Indian J Med Res 124, August 2006, pp 129-148.
Excerpt:
" . . . In general, the amount of EXTRA protein that would appear to be needed is of the order of 20-25 per cent of the recommended intake, for most infections. . . ."
- Full article at link (or google the title if it does not go through).
===========================
Remember plant proteins, such as nuts and legumes. The tiny dark green French lentils can cook in just 20 minutes. Lentils are packed with nutrients and help balance blood sugar for hours. -
Posts: 48021 | From Tree House | Registered: Jul 2007
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Keebler
Honored Contributor (25K+ posts)
Member # 12673
posted
- Spices will help your appetite, your heart, your liver and all of your body and brain - as well as your mood. ---------------------------
Slideshow of some chefs� favorite spices, mixtures.
1. Chef Ana Sortun cooks Mediterranean-inspired food at her restaurant Oleana in Cambridge, Massachusetts. She loves the spice mixtures from La Boite a Epice. (link below)
2. New York's La Fonda Del Sol chef Josh DeChellis likes Pimenton de la Vera (smoked paprika) to add to dishes to give it a Spanish flair.
3. Chef Joji Sumi of Mezze Bistro and Bar in Williamstown, Massachusetts in the Berkshires, melds Asian and French flavors with local, seasonal ingredients. His spice choice: Togarashi. It's a blend of Asian peppers, citrus, sesame seeds.
4. Chef Jose Garces of Garces Group in Philadelphia and Chicago creates his own spices.
5. Chef Jehangir Mehta of Graffiti and Mehtaphor in New York uses turmeric, chili powder and onions when he cooks his Indian-inspired food.
6. Chef Michael Anthony of New York's Gramercy Tavern opts for simple. Basics like sea salt enhance flavors without hiding them.
7. Chef Joshua Whigham at The Bazaar by Jose Andres in Los Angeles uses cinnamon for his playful and sophisticated cuisine. Cinnamon is an underused spice. When cooking with cinnamon, it adds an unbelievable depth of flavor to any foods you are cooking.
8. Michelin starred chef Gary Danko of Gary Danko in San Franciscos uses coriander for both sweet and savory preparation. Coriander adds an intriguing fragrance and character. It plays an important flavor in savory duck confit, as well as other ethnic dishes and spice blends.
[And, if these are too pricey, take note and make your own - or put on your gift list.] -
Posts: 48021 | From Tree House | Registered: Jul 2007
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Keebler
Honored Contributor (25K+ posts)
Member # 12673
posted
- To start cooking just about anything: saut� an onion - add vegetables (and you won't crave simple carbs). Either keep it simple, or add layers of flavor.
Rather than eat to change your weight (in either direction), eat for fantastic flavor & nutrients. Eat to enjoy real food, as close to nature as possible, as if supermarkets were not even around.
CHRISTINA COOKS - Natural health advocate/ chef, Christina Pirello offers her comprehensive guide to living the well life.
Vegan, with a Mediterranean flair. Organic.
She was dx with terminal leukemia in her mid-twenties. Doctors said there was nothing more they could do. Among other things, she learned about complementary medicine and she learned how to cook whole foods. She recovered her health and is now a chef and professor of culinary arts.
She has program on the PBS network "Create" a couple times week. Check your PBS schedule.
To adapt: in the rare dishes where she uses wheat flour, it can just be left out for a fruit medley, etc. Brown Rice Pasta can be substituted (Tinkyada or Trader Joe's). Quinoa and the dark rices can also be used.
But she focuses mostly on very filling vegetable dishes and garden herbs.
Regarding her use of brown rice syrup, just leave it out and add a touch of stevia at the end.
From Nina Simonds, the best-selling authority on Asian cooking, comes a ground-breaking cookbook based on the Asian philosophy of food as health-giving. The 200 delectable recipes she offers you not only taste superb but also have specific healing . . . .
. . . With an emphasis on the health-giving properties of herbs and spices, this book gives the latest scientific research as well as references to their tonic properties according to Traditional Chinese Medicine and Ayurveda, the traditional Indian philosophy of medicine. . . .
THE CURE IS IN THE KITCHEN, by Sherry A. Rogers M.D., is the first book to ever spell out in detail what all those people ate day to day who cleared their incurable diseases . . .
FROM CURRIES TO KEBABS - RECIPES FROM THE INDIAN SPICE TRAIL - by: Jaffrey, Madhur
==========================
Also look for MOOSEWOOD Cookbooks and THE ENCHANTED BROCCOLI FOREST
==========================
MEDITERRANEAN DIET (minus the wheat and the wine) is also good. It's many vegetable based, with delicious herbs in the meat dishes. Quinoa, dark rices - and unsweetened pomegranate juice can be substituted.
Look up Black Forbidden Chinese Rice & the Red Bhutanese Rice. The nutritional content is excellent and these will help fill and fortify you, even in moderation, along with lots of vegetables.
Red Quinoa Recipes -
Posts: 48021 | From Tree House | Registered: Jul 2007
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Keebler
Honored Contributor (25K+ posts)
Member # 12673
posted
- INEBG,
have you been assessed for Celiac? That can cause weight loss, but not necessarily as it can also cause gain. Leaky gut from celiac, or from lyme, can cause weight loss - or gain (mostly from inflammation).
Yes, many infections can cause weight gain. And many can cause weight loss. And it can flip-flop at times, too. Lyme usually causes loss early on and gain later, but that gain is not a healthy gain due to the trappings of disease.
For some safe exercises that will build strength (Tai Chi, etc.) and cardiac support: -----------------------
posted
Tammy, Six, and Keebler - Thanks so much for all of the ideas and information. Some great recipes to try that sound very good. It's true that I've lost interest in eating and I'm sure that adding spices and other condiments would make food more enticing. Six, is whey contraindicated when on antibiotics? (It's milk derived, right?) Tammy, how big a serving of brown rice or quinoa?
I've been considering olive leaf extract; any recommended brands? It would be great if that would work on the yeast so that I could eat a more well-rounded diet.
Keebler, I did see the Cardiac thread and copied it into my journal but I haven't had the courage to read it yet. I am planning to read it when I'm not having so many symptoms, or at least until I get in to see my cardiologist. That may sound backwards, but it's hard enough when I feel like this getting through the day without worrying myself into a worse state. I don't want to read something that will alarm me more.
Also, 10 servings of fruits and vegetables seems like a lot. I will do some research to see what constitutes a serving; maybe I'm ok with veggies. I don't eat fruits (except lemon and lime) b/c of the sugar. Do you eat fruit? Olive leaf will still work if you eat fruit?
Thanks for all the great links!
Posts: 212 | From San Francisco Bay Area, California | Registered: Aug 2010
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randibear
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posted
is there any fruit at all that we can eat?
-------------------- do not look back when the only course is forward Posts: 12262 | From texas | Registered: Mar 2007
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Tammy N.
Frequent Contributor (1K+ posts)
Member # 26835
posted
INEBG - regarding service size of whole grains..... not exactly sure, but probably about a cup or so. Tonight I had about 2 cups of brown rice pasta (w/lots of broccoli rabe).
Olive leaf extract is great. I also take grapefruit seed extract. (must take away from probiotics)
Green apples are fairly low in sugar, so I do fine with these.
I'm trying to relax a little on the low carb/no fruit idea. I find I am to incorporate more of them since I've really loaded up on probiotics and kefir. (probiotics, I take about 120 billion per day.)
Hope this helps! Good luck! Tammy
Posts: 2238 | From East Coast | Registered: Jul 2010
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Do you take the olive leaf and grapefruit seed togther? I just bought grapefruit seed liquid, but then read on here on another thread that it was important to get the kind that is processed properly.
Green apples - even just a slice would be heaven!
Thanks!
Posts: 212 | From San Francisco Bay Area, California | Registered: Aug 2010
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posted
Has all of this weight loss helped your candida problem at all?
Do not starve yourself to starve the fungus.
I found out that aside from cutting out simple sugars and simple carbs, the diet does more harm than good.
This is just me personally, though, because I'm void of allergies to foods, that for what seems like most here, contribute to their candida problem.
The diet and tons of herbs did nothing for me (even multiple strong herbs at once--including Olive leaf extract and grapefruit seed extract and oregano oil and caprylic acid, even though I recommend trying them) and only kept things subdued for a small while. What works better, actualy, is to take two or three at once and then rotate them every 4-5 days so the candida doesn't develop resistance. But nothing actually HELPED except prescription antifungals, for my body. One week on a strong Diflucan dose, and my problem was fine.
The rest is maintenance, with the herbs, diet, and LOTS of probiotics (I recommend VSL #3, and the capsules which are more affordable).
I did the diet--strictly, accurately, and deliciously; I ate practically all day, lots of good stuff!--for eight months, and all I did was lose 15 pounds. It did not help me improve.
That said, I still struggle to keep weight on due to lack of hunger, but I am not losing anymore since I went off the "candida diet" and just decided to eat like a diabetic. I even drink the diabetic nutritional shakes (which are also high in antioxidants, good for us with all of these infections!). I've found maintaining stable blood sugar is more important than what you eat--it's WHEN you eat it. Blood sugar spikes basically ring the dinner bell for the candida! So eat your whole grains (in moderation!), and your fruit, but make sure to eat them with protein (not just by themselves) so your blood sugar stays stable. And as always, brush your teeth after each snack or meal to help against oral candida.
Also, you do not need to work out, just do low grade stretching every day. These move your muscles gently, help with stamina, and most importantly let your body know, HEY I'm still using these, don't break them down for energy! Posts: 512 | From USA | Registered: Sep 2010
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