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2 Recipes That Can Cure Yeast Infections and Why
Candida albicans is the scientific name for the yeast that causes yeast infections. Candida is a microorganism found naturally in every man, woman and child on the planet. This is why treating chronic yeast infections can be so problematic. Because it happens naturally in our body, when our body gets out of balance yeast can start to take over. If you suffer from chronic yeast infections, perhaps the best way to get rid of them for good is to change your diet. Candida is a yeast and as such thrives on sugary and starchy foods. By reducing and even eliminating these types of foods from your diet, you can begin to fight recurring yeast infections.
Yeast infections can be caused by many factors, including an antibiotic regimen linked to another problem, stress, poor diet, and even autoimmune diseases such as AIDS. Whatever the cause of your situation, you can fight back. By adjusting your diet and even supplementing it, you can ensure that yeast infections never return. The key to achieving this is to make a series of small lifestyle changes. If you could start today by simply changing your food intake, you could start starving the Candida plaguing your life.
Foods to avoid to starve yeast include:
- Most dairy products (butter is ok)
I know that sounds like a lot and it takes out a lot of the average American diet. However, if you’re really fed up with battling those yeast infections, it might be time for a change. Plus, an added benefit of changing your diet can be weight loss. I don’t want to put too much on your plate, but if you need to start changing your diet for chronic yeast infections, maybe you can do it to lose some weight too. If necessary of course.
This was an unintended side effect of the 90 Day Yeast Infection Program for me. After changing my diet and taking additional supplements, I haven’t had a yeast infection in over a year and before that I seemed to be fighting them almost every month. It took me about a month to see a dramatic reduction in my symptoms and I really enjoyed changing my diet. Not only have I cured the yeast infections, but I am much healthier. It turns out that food is the best natural cure for yeast infection.
Below are two of my favorite recipes that are really easy to make and delicious to eat. Also, my husband will eat them with me and I don’t end up cooking two dinners or sending him to get his own dinner. I hope you enjoy.
Breakfast – Mexican Omelette
4 tablespoons rice, soy or almond milk (unsweetened) if desired
1 avocado diced
Pico de Gallo – See below
pico de gallo
1 1/2 cups seeded and diced tomatoes
1/4 cup diced red onion
1 tablespoon diced jalapenos
1 tablespoon minced garlic
Juice of 2 limes
2 tablespoons cilantro
Salt and pepper
Directions: Combine all the ingredients for the Pico de Gallo in a bowl and set aside. For the omelet, combine the eggs and the rice, soy or almond milk in a bowl. Pour the egg mixture into a skillet over medium heat until the center is firm. Using a rubber spatula, loosen the edges of the sides, then tilt the pan to allow the eggs to sink underneath and cook. Fold the sides of the eggs into the center once cooked.
Spoon desired amount of Pico de Gallo on top of omelette, then top with Cotija cheese.
Dinner – Roast Chicken
1 roast chicken (about 6 lbs)
2 tablespoons unsalted butter
3 large garlic cloves, sliced
4 sprigs of fresh thyme
Salt and freshly ground black pepper
Directions: Let chicken and 1 tablespoon butter come to room temperature. This should take about half an hour. Preheat the oven to 425 degrees. Remove the giblets and excess fat from the chicken cavity. Rinse the chicken inside and out under cold running water. Dry the chicken thoroughly with towels. Tuck the ends of the wings under the body of the chicken. Generously sprinkle the inside of the chicken with salt and pepper and set aside.
Roll the lemon on a flat surface using firm pressure with your hand to release the juice inside. Then prick the lemon generously with a fork so that the juice can flow freely. Cut the garlic cloves into 4 large pieces each. Insert the garlic cloves, thyme sprigs and lemon into the cavity. Place the chicken in the roasting pan. Use about 18 inches of twine to attach the legs.
Spread the softened butter all over the surface of the chicken and sprinkle generously with salt and pepper. Place in the oven and roast until the skin is golden brown and crispy and the juices run clear when pierced, this should take about 1 1/2 hours. Be sure to use a meat thermometer to check for doneness.
Remove the chicken from the oven and transfer it to a cutting board. Let the chicken sit for 10-15 minutes for the juices to settle. Cut and serve.
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