Coconit Bread – not going down

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This topic contains 6 replies, has 3 voices, and was last updated by  Kag 6 years ago.

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  • #97638

    shannonkv
    Member
    Topics: 13
    Replies: 26

    I started making coconut bread last week and was enjoying it somewhat (not the greastest taste, in my opinion, but edible). I made my second loaf successfully and my stomach is turning and feeling nautious trying to eat it…any idea why this might be happening? Is the yeast in my body still too “strong” and causing an allergic reaction?

    Thanks in advance for your thoughts!

    #97661

    Kag
    Member
    Topics: 18
    Replies: 402

    Which kind did you make? I made a kind with olive oil and it really bothered me. I switched to ghee and it was okay.

    #97665

    raster
    Participant
    Topics: 104
    Replies: 6838

    If you made able’s recipe with the olive oil, it could cause problems because olive oil is antifungal.

    -raster

    #97674

    shannonkv
    Member
    Topics: 13
    Replies: 26

    Yes it was one that Able posted, but it has no olive oil in it.

    This is the one I made:

    Recipe 3
    Ingredients

    • 6 eggs
    • 1/2 cup melted coconut oil or ghee
    • 1/2 teaspoon sea salt
    • 3/4 cup coconut flour

    #97685

    raster
    Participant
    Topics: 104
    Replies: 6838

    Coconut oil is an antifungal as well. I didn’t see that he changed the recipe another time…

    -raster

    #97688

    shannonkv
    Member
    Topics: 13
    Replies: 26

    riiight, ok. So with it being an antifungal and I’m already taking antifungals, does it mean that its just too many antifungals for my system to take in? (In other words cut back on other antifungals if I plan to have coconut bread made with coconut oil).

    #97745

    Kag
    Member
    Topics: 18
    Replies: 402

    What I did Shannon was I made the big loaf a different way. I made my bread with 1 cup bob’s red mill oat bran cereal, 1 cup coconut flour, a half cup melted ghee, 9 eggs, 1 and a half tsps baking powder and 3 quarters tsp. sea salt. I bake it for about 50 minutes. It isn’t too bad and it doesn’t make me sick.

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