This topic contains 5 replies, has 4 voices, and was last updated by 
- Posts
We have been serving our candida sufferer Sami’s Bakery Millet & Flax Bread for some time now, foolishly assuming it would be OK for her.
Here are the ingredients:
Millet Flour, Organic Brown Rice Flour, Water, Ground Flax Seed, Sea Salt, Aluminum Free Baking Powder, Cultured Brown Rice Flour and Ascorbic AcidAre any of these ingredients no-no’s? We hope we haven’t been unknowingly feeding the yeast, and to be honest we are afraid that we have been.
* NOTE: The label says that it may contain traces of gluten, wheat and yeast – however, we assumed that this was due to the bread being processed on machinery which also produces products containing these ingredients and that the trace amounts were negligible. Have we been naive thinking this?
Whether good or bad, we plan on trying the Hemp Protein Bread recipe as a replacement/alternative soon.
Your thoughts are appreciated.
The ingredients in the bread don’t line up with Able’s strict diet, so I would avoid it in the future, and just use the approved bread recipes.
How is she doing?
pattie s.;38749 wrote: We have been serving our candida sufferer Sami’s Bakery Millet & Flax Bread for some time now, foolishly assuming it would be OK for her.
Hello, Patti.
The cultured brown rice flour may not be a problem, but the Millet Flour and Brown Rice Flour would be.
Millet is described as a grain, a cereal plant, and a grass plant. Genetically speaking, it’s closely related to corn and has the definite potential of being a food supply for the Candida. I tried it myself during the first stage of the diet and had some problems with it, but started eating it often during the second stage without a problem.
If the rice flour was rice bran instead of flour, that would be totally different. But being a form of starch, the regular flour changes into a simple sugar once it’s digested. Problematic foods such as these are best saved for the second stage of the diet once all symptoms of both Candida and die-off have vanished.
The most beneficial as well as the safest choice for bread is the coconut flour and oat bran combination recipe on the forum.
Bread RecipesAble
shayfo –
She is making baby steps, with some days better than others. For the past two days she has started her mornings out relatively well, taking a turn for the worse immediately after lunch. She complains of sever nausea, dizziness and fatigue – She recovers after eating dinner, six hours later, and after that meal she has felt well enough to spend a few hours on the internet both nights.
The only constant in her lunches was organic eggs – could it be that she is possibly developing an allergy to them? They have been a staple for over a month at least. We served her Bieler Broth for today’s lunch and are monitoring her condition.
Able900 –
We will try to refrain from the Millet & Flax Bread for the time-being and try our luck w/baking.
Thank you both for your reply
If she has leaky gut, she can develop an intolerance to just about anything, though it’ll eventually go away when she heals. Maybe try reducing or excluding eggs for a few days to see if that makes any difference.
Many people with leaky gut are allergic to eggs and you could have an allergy to them without knowing it.
A food rotation diet is a good way to go in my opinion because you won’t develop allergies as much when you aren’t eating the same thing everyday.
-raster
You must be logged in to reply to this topic.
