Thank you so much for replying and willing to help! I will contact you via PM regarding probiotics if I need any help. I would gladly come to Sarajevo, but, as you may know, it’s complicated to travel while on this diet 🙂
I also eat home-made kefir every day, and saurekraut is also on my food list 🙂 plus I’m eating “sarma” as well – I put the meat in the sauerkraut, but without any rice. I’m somehow afraid to eat buckwheat (heljda?) and oat bran (zob?) as I have a feeling they are “cereals”, but I will try them if they are proven to be ok. I’m 2 moths on the diet now and not feeling well at all, my simptoms are not getting any better, but I’m not giving up 🙂 I’m trying to find what I am doing wrong, I think that maybe it’s because I’m not taking drugs that are powerful enough, and not as many drugs as recommended on this forum, as I don’t have so much money for it all 🙂 also, I’m eating more meat than recommended (once a day I have meat or fish for lunch), as I don’t have strength to make it through the day only on veggies and eggs, but overall I think I follow the guidelines pretty strictly, so I don’t understand why didn’t the symptoms at least gotten a little bit weaker, and not even worse, as they did…
Few of my symptoms got better right away (such as diarrhea and clogged sinuses), but most were sometimes worse while on this diet (possibly due to die-off episodes) and sometimes I think my body was just going trough ketosis lacking carbs, because I was not giving it enough of fat and other nutrients. Try using some kind of animal fat, such as lard (svinjska mast – if you can eat it) and lots of extra virgin olive oil, perhaps coconut oil if you can handle it. At the beginning of my treatment I was also reacting to lots of stuff (for example I could not do flax, coconut, sunflower seeds…) so my advice is to do what Able did (I did it few times when I couldn’t figure out what is troubling me). You eat same food for few days (3-4) and see if you have reactions. If OK, you add a single food item and don’t try anything else for 3 days, then another and so on. If you react, you will know what caused it. It’s also good to have a diary of daily food items and description of how you felt that day (list of symptoms or feel goods) and this way you can trace back to the possible culprit. There are a lot of candida sufferers who keep eating the food that aggravate their bodies and then you can’t tell what’s what. I tested fine in terms of food allergies, but several food items were giving me trouble.
I did not start feeling great until month 4 I think. I also was making some mistakes at the beginning and had to fix them along the way. I didn’t find the strict diet until the second month or so and started off with web site’s version.
These things take time, and also it takes time to learn what works for you and to listen to your body. We are just used to eating whatever without thinking. This changes your thinking first and then everything else will follow.
Everything I write above is my experience only which may be of benefit to you. It may not work for you though, but only you can find the right path to recovery, with help of people who had gone through it before you.
Sarma remark was because cooked sour cabbage looses probiotic properties. I eat it too, meat and onions/spices only without the rice 🙂 but I try to eat it raw as much as possible, like a salad. Even my mom got used to my diet now and made one batch of sarma just for me on Christmas, she included smoked ribs, but didn’t put any rice in the stuffing 🙂
When you are ready, you can test buckwheat (heljda), I don’t think that many people reacted to it. It’s a good way to add some carbs to your diet which also have some benefits to your treatment (prebiotic properties – it’s feeding to good guys in your intestines). Oat bran (it’s not just oats – zob – it’s only the outer shell – zobene klice – which does not have much starch but also is prebiotic) may have small amount of gluten as we don’t have access to brands they use in US (there was a remark on few brands I purchased). I think that the one they sell in DM does not have any gluten (it states it is gluten free) and it tastes much better, smells great so you can tell it’s fresh (which is another thing you must watch out for: mold). I don’t think that I could handle oat bran at the beginning, but didn’t have any problem with buckwheat. It is a little troublesome finding a good buckwheat flour, the one that does not contain to much shell, actually the one where that shell is well ground so you don’t have to pick it out of your teeth. I found great brand, not sure if you can find it in Croatia: Apieco, but it is produced in Sarajevo. Perhaps they export it to Croatia? It’s much cheaper than flour you find in DM or Mercator stores and much better in my opinion. This one I even used to make nice crackers and crepes, the others you can use only for bread.
Best of luck to you!