U.S. and Canada Investigate Norovirus Outbreak from Raw Oysters

Raw Food Diet User Review, Results and Health Risks

Sushi, ceviches, and carpaccios are fashionable and certain natural food currents, such as crudivorism or instinctoterapy, affirm that raw foods are more nutritious and therefore healthier. However, many of them raise the risk of intoxication if certain precautions are not taken.

The raw food diet often called rawfoodian “raw” or raw veganism consists of raw and unprocessed foods mostly or in full.

A food is considered raw if it has never been heated above 104-118 ° F (40-48 ° C). Nor should it be refined, pasteurized, treated with pesticides or processed in any other way.

In contrast, the diet allows for several alternative methods of preparation, such as juice, mixing, dehydration, soaking, and germination.

As in veganism, the raw food diet is usually plant-based and consists mainly of fruits, vegetables, nuts, and seeds.

Although most raw food diets are completely plant-based, some people also consume raw eggs and dairy products. Even less frequently, raw fish and meat are included.

On the other hand, the intake of supplements is ruled out. Advocates often claim that the diet provides all the nutrients the body needs.


The main benefits of this diet are that by consuming a high amount of fruits and vegetables, we are getting a high consumption of fiber and nutrients important to our body, which in other types of diets is not easy to cover. In addition to being limited in terms of variety of foods, look for different recipes and preparations to not get bored.

This type of diet is usually very effective in weight control since the type of food that can be used is low caloric intake and all junk and industrialized products must be eliminated, which are the ones that produce anxiety.

Among the benefits of the raw diet should be noted that it covers the recommendations of vitamins, minerals, and fiber; it is also a source of antioxidants and phytonutrients, which are the nutrients derived from vegetables, protects against colon cancer and preserves vitamin C since the cooking processes do not destroy it.

At the same time, this diet has received several criticisms for different reasons. One of them is that consuming a lot of fiber can be counterproductive and trigger adverse effects such as inflammation and calcium deficiency.

On the other hand, there are foods that are better absorbed if they are cooked and causes a deficiency of vitamin B12, calcium, iron, and proteins, which implies that supplements should be taken.

Risks in the consumption of raw foods

Apart from food contamination by microorganisms or other chemical or physical substances, there are natural toxins, antinutritional factors, in foods that are eliminated by cooking. If the raw food is taken, it can cause harm to health. These toxic substances act by interfering with metabolic processes and the bioavailability of nutrients as in the case of antivitamin, enzyme inhibitors, anti-mineral and polyvalent antinutrients.

In most cases where raw food is consumed, the security measures are summarized in two basic tips: to obtain a product that is trustworthy at its source, which must also be very fresh; and extreme hygiene measures in terms of conservation and handling.

Japanese Genkouyoushi and Essay Tips

It's a type of paper used in all manuscripts of writing in Japanese. Vertical writing usually starts from right to left and top to bottom. Horizontal writing starts from left to right and top to bottom. Here are some tips for you.

Vertical Writing

  1. Title: write the title in the 1st line. The 1st word starts from the 4th square. If the title starts with numbers, write them in Kanji.
  2. Name: writer's name is on the 2nd line. Last name comes before the first name. Leave 1 square between the last and first name. Leave 1 square below the first name as well.
  3. The First Sentence of the Essay or Paragraph: starts from the 3rd line in the 2nd square. Each new paragraph starts from the 2nd square.
  4. Punctuation Marks: usually occupy their own squares. Exception: when they will occur at the top of next line, we write them at the bottom right quarter next to the last word of the current line.
  5. Small Characters: each occupations 1 square and we place it on the top right quarter of the square.
  6. The Subheading (if applicable): has 1 empty line before and after. It starts from the 3rd square of a new line. If there are no subheadings, just start the next paragraph in a new line after the previous one.
  7. Elongation Mark: when writing from top to bottom, the elongation mark should also be written from top to bottom in the middle of the square.
  8. Writing Numbers: use kanji instead of Arabic number. One number occupations 1 square.

Horizontal Writing

  1. All the rules (1-8) in vertical writing would normally apply to horizontal writing.
  2. Small characters occupy in the bottom left quarter of 1 square.
  3. When writing conversation script, we use the Japanese quotation mark.

Essay Tips

  • Always aim to write about 90% of the words required. Between 90-100% is great. Below 80% will not give you good marks.
  • Always write Kanji if you can. Too many Hiragana will not help you get good marks.
  • Be consistent. Stick to whichever the form you choose to use for sentences through the essay. To include all what you wanted to write about without exceeding the word limits, we recommend to use the plain form. The plain form also gives the friendly feeling to readers.
  • Avoid using slang or colloquial words / expression in the formal essay writing.
  • Avoid repeating the same words or the same content too often.
  • Avoid writing a sentence that is longer than 2 lines of the Genkouyoushi.
  • Ensure the logic of the sentence flows.
  • Ensure there are no typos or writing errors. eg, You are thinking of 1 word but you wrote it differently.
  • If you need to write in pencil, please make sure you choose the proper one for clarity of reading and ease of writing.

'H' indicates the hardness. eg, 3H is harder than H.

'B' indicates the blackness. eg, 3B is softer than B.

'F' indicates that you sharpen the pencil to a fine point.

DSNY’s Foundation for New York’s Strongest Names Program Awardees

The New York City Department of Sanitation’s (DSNY) Foundation for New York’s Strongest has announced the winners of its inaugural Microgrant Program, which helps small businesses either begin or expand their food waste reduction efforts. The awardees will receive $2,000 and technical assistance from leading experts in the field for projects ranging from implementing compost systems to creating zero waste event stations. The projects will be funded via proceeds from the foundation’s successful Food Waste Fair last year.

“Given the more than 650,000 tons of food scraps New York businesses produce annually, these kinds of efforts have never been more important,” said Elizabeth Balkan, executive director of the Foundation for New York’s Strongest and director of policy at DSNY, in a statement. “The Microgrants provide city businesses extra support as they transition to more sustainable operations. Additionally, these partners will help us develop and demonstrate best management practices to the larger business community in the city and the nation.”

The awardees include:

1. Ox Verte: A plant-forward food company working to reinvent office lunch and breakfast, making seasonally fresh, locally sourced food an everyday occurrence and offering wholesome meals that can nourish bodies and nurture the communities it serves.

Ox Verte has encountered challenges in full product utilization due to fluctuations in client order volumes and desired lead times, the limited accuracy of forecasting tools and minimum purchase requirements. Ox Verte will be using its grant to purchase a commercial freezer to best use raw food at a later date. Increasing the cold storage capacity at Ox Verte will reduce the amount of food discarded or diverted for compost, reducing the business’ footprint and potentially allowing Ox Verte to glean additional insights into strategic procurement.

“As a company with a triple-bottom line, Ox Verte is committed to making a positive impact on various stakeholders, including the planet. Reducing food waste in our kitchen is one important way we can protect and preserve the planet,” said Jessie Gould, Ox Verte founder, in a statement.

2. RoHo Compost: A food waste diversion and education nonprofit providing services to businesses in the New York City area. These services include hauling organic waste to compost facilities and transporting surplus food to food pantries.

RoHo Compost will be using its grant to design and install zero waste stations throughout the event grounds of Smorgasburg’s Williamsburg and Prospect Park sites. The zero waste stations will include a sorting platform to remove contamination from the market’s organic waste stream, education stations for outreach to the public at the markets and coordination of volunteers to spearhead interactive educational programs at the markets.

“RoHo Compost’s mission is to divert food waste from landfills, through composting and food recovery programs. We collaborate with Brooklyn Flea’s Smorgasburg markets to divert their food and organic waste through composting,” said Marc de Konkoly Thege, founder of Roho Compost, in a statement. “With the foundation’s funds, we are implementing zero waste stations at the Smorgasburg markets to educate the public on our joint effort to divert food waste and increase diversion rates of what is composted, recycled and sent to the landfill.”

3. Trans Am Café: A local vegetarian/vegan community-based cafe on the border between Bushwick and Ridgewood.

Trans Am Cafe will be using its grant to install a three-bin compost system and a storage site for processing compost onsite. Once built and in operation, it will look into selling the compost it produces.

“Trans Am Cafe is a local cafe seeking to serve its community, and it’s a collaborative creative space for connecting the neighborhood and serving fresh food and drinks,” said Bradford Still, owner of Trans Am Café, in a statement. “We provide healthy vegetarian and vegan options, as well as locally roasted coffee. The cafe seeks to reduce waste as much as possible and is excited to be working with Hila Perry on creating an educational environment surrounding compost and gardening. By having a composting facility in our backyard, we can turn what was once waste into high value product for our gardens and our community.”

4. White Moustache is dedicated to making handmade yogurt. Using the leftover whey from its yogurt-making process, it has created a variety of probiotic tonics and ice pops in addition to its yogurt line. U.S. yogurt manufacturers dispose of more than 150 million gallons of whey every year, and White Moustache is finding tasty and impactful uses for it. Six flavors of its Probiotic Pops debuted at the foundation’s Food Waste Fair preview event last June.

White Moustache has found that serving and selling its Probiotic Pops is a twofold challenge: First, engaging consumers on the subject of yogurt whey, and second, finding an effective way to keep the pops frozen at large and outdoor events. White Moustache will be using its grant to purchase a customized, branded freezer cart that will serve as a mobile vending and marketing unit for its Probiotic Pops. The cart will enable the company to expand its market presence and educate the public about the impact their purchases have at reducing food waste.

“Up to now, there has been no demand for the millions of gallons of yogurt whey produced in this country, so most companies treat it as waste. White Moustache is striving to show the world that yogurt whey is a nutritious, delicious ingredient that tastes creamy and lightly tangy and is full of probiotics, just like our yogurt,” said Homa Dashtaki, founder of White Moustache, in a statement. We are proud and excited to introduce the world to yogurt whey through our Probiotic Pops. Thanks to our foundation grant, we will be buying a freezer cart so we can serve refreshing, fruity Probiotic Pops all around NYC this summer.”

The New York State Pollution Prevention Institute is the foundation’s technical advisory partner for the Microgrant Program and served on the Microgrant Advisory Committee. The institute will offer technical brief assistance to the grant awardees, including creating a tracking mechanism for recording food waste, advising on how to efficiently sort waste onsite, assessing the environmental benefits of food waste prevention and sharing best practices. The institute will also hold regular check-in calls with the grantees and conduct site visits.

“The NYC Food Waste Fair was proof of the significant interest small food-related businesses have in reducing food waste in their operations, and the Microgrant Program picks up where it left off,” said DSNY Commissioner Kathryn Garcia in a statement. “We are seeing tremendous, innovative solutions for food waste emerging in New York City and beyond, which can save businesses money and improve their operations. I am pleased to see the Foundation for New York’s Strongest Microgrant program helping small, local businesses implement food waste reduction strategies and witness the steps all New Yorkers are taking to reach zero landfill waste by 2030.”

Long Term Raw Vegan Has a Stroke Why a Raw Diet May Not be Healthy

A Doughnut for Every Diet (Yes, Even Paleo and Raw Vegan).

Because you’ve sworn off dairy/gluten/vegetables/refined sugars/cooked sustenances/everything fun, doesn’t mean you ought to be denied of history’s most prominent breakfast baked good (the donut—duh!). Here, formulas and sellers with a donut to fit each bizarre eating regimen (yes, even yours).


“Home of the No Junk Food.” That’s the slogan at Portland, OR– based bread shop Sugardoodle’s, which serves pillowy Paleo doughnuts produced using yucca root and sweet potato. Flavor offerings incorporate The Garden Monkey, a donut finished with sunflower-seed margarine, chocolate ganache, and new banana cuts.

Can’t make a journey to PDX? Attempt this Paleo maple bacon donut formula from blogger The Paleo Newbie.


The without gluten industry has taken off, however doughnuts have been left in the clean (see: the colossal Dunkin Donuts GF bother of 2014, when the chain presented yet immediately rejected plans for an across the nation arrival of sans wheat baked goods). Kindly, bloggers have taken up the GF donut cause with energy. A valid example: these flawlessly coated lemon poppy seed desserts.

MORE: The Five Biggest Mistakes You’re Making At Breakfast


The mission of Brooklyn’s Dun Well Doughnuts is “to be the debut vegetarian donut shop on planet Earth.” After growing in excess of 200 flavors (counting Butterfinger, chai tea, Earl Gray, raspberry cheesecake, and pink lemonade) and winning some genuine awards, you may state it’s succeeded. Likewise critical: The Almond Joy-Nut donut at Decatur, GA’s Revolution Donuts. What’s more, in case you’re resolved to make creature free doughnuts at home, these coffee coated donut gaps ought to do the trap.

Crude veggie lover doughnuts are basically the unicorn of prepared products: potentially not genuine, and certainly hard to discover. Be that as it may, discover them we did: These crude Chocolate Chaga Donuts from online retailor Moon Juice take care of business with chia-oat flour, coconut nectar, and popped quinoa “sprinkles” colored with raspberry or turmeric.


We nearly don’t trust the nourishing details on these Whole Grain Maple Pumpkin Spice Baked Donuts from good dieting blog The Yummy Life. Only 9 g of sugar for every sweet, coated ring of heavenliness?! We’re unquestionably having seconds. (Furthermore, for more outrageous sugar investment funds, look at these appetizing kale doughnuts finished with Parmesan.)


Both Paleo and vegetarian doughnuts disregard dairy, however imagine a scenario where regardless you need your grains and spread. That is the point at which you influence these exceptional cake-to style doughnuts from Will Frolic for Food; they highlight sensitive squash puree and a light cleaning of sugar.


New York City’s The Donut Pub is outdated (you unquestionably won’t discover popped quinoa taking on the appearance of sprinkles anyplace close to this place). What’s more, however they can’t ensure finish security from nuts, they will state that they’re nut-mindful: The on location bread shop utilizes no nuts and all fixings that they source are sans nut. For a somewhat cleaner take, experiment with these heated strawberry doughnuts without any nuts (or grains or dairy) from Against All Grain.

All Photos Licensed Under CC

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Five Popular Diet Myths

The nutrition field, and more specifically dieting, is full of myths and half-truths. Every "expert" has an opinion and finds followers desperate to believe these opinions as truth. If it sounds good it will probably find coordinators. Once a myth gains momentum it steamrolls its way into popular culture. Once it is entrenched it is very difficult to debunk the myth. If it is published in a magazine or overheard on television it becomes fact. Diet myths are a dime a dozen with new ones cropping up all the time. Below are five popular myths, and why they are not true.

1. Genetics. If you have bad genetics you will not be able to lose weight, or if you do lose weight it will come right back on. This simply is not true. Genetics plays a strong role in a person's predisposition for weight gain, but does not doom them. Many people have been genetically "coded" for certain diseases but with proper nutrition and health care they avoid developing them. This holds true for obesity as well. Just because a person is predisposed to weight gain does not mean that they can never reach their ideal weight and maintain it. They may have to work harder than others but it can be done. The truth to this myth is that these individuals have to be more vigilant because if they slide they can easily gain the weight back.

2. Salad Myth. Many dieters think that having a salad, no matter what kind, constituents a healthy meal. It is true that a leafy, green salad with a few other vegetables and a light amount of dressing is healthy. However, many dieters will add chicken, ham, eggs, nuts, croutons, bacon, or other heavy food choices to their salad, rendering it unhealthy. Then they add almost a half-cup of salad dressing to smother what little bit of green might have been showing. Now, a potential low-calorie salad becomes a heavy, calorie laden mess. This is the equivalent of the dieter who goes into McDonald's and orders a Big Mac, Large Fries and Diet Coke, "Because their dieting."

3. Wheat Bread. Wheat bread is better than white bread right? Wrong. It is just as bad as white bread. The wheat flour used in regular wheat bread is just as processed, and therefore as easily converted to simple sugars, as the white flour. Whole grain oat bread is a much better substitute when bread is needed. As a matter of fact, whole grain oats are a good substitute in all grain foods, such as cereals.

4. Honey. Honey, pass on the honey. Just because something is natural does not always make it better. Some people have been falsely led to believe that honey is a better alternative to sugar. Since it is natural, they believe that it is somehow a healthier substitute. It is still sugar. It will still cause blood sugar levels to go haywire. With no fiber to slow the absorption, you might as well be eating straight sugar.

5. Low-fat = Healthy. If a food is labeled low-fat or fat-free is it really healthy? Maybe not. Many low-fat and fat-free foods add copious amounts of sugar to improve the flavor, thereby increasing the calorie count. The added sugar will also cause spikes in blood sugar, causing spikes in insulin, and a faster shuttle of energy into fat stores. Read labels carefully, and look at ingredients. If sugar (in any of its forms) is near the top of the essential list, pass on the low-fat. Sometimes the regular fat version is a healthier choice in the long run.


✦ Ebook:
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Good morning Workout Buddies ❤︎ Today is Week 5, Day 1 of the 12-week challenge. Check out my Ebook for the complete plan as well as over 60 recipes (Smoothies, breakfast, lunch, dinner and snacks). I hope you’ll join me over the next 12 week transformation.

✦ The Challenge – Here is your daily check list
☘️ – Green Smoothie (or a serving of greens/veggies)
🏆 – Omega 3’s (Flaxseed, Chia, Walnuts)
❤️ – Exercise (Increase each week by minutes, reps or intensity)
🌸 – Gratitude Writing (Write about the things you are grateful for)
💧- 80 oz. + of water
🥗- Salad (or a 2nd serving of greens/veggies)
💩 – Remove Inflammatory Foods (Every other week, remove one thing from your diet that isn’t benefiting you in reaching your goals. Dairy, Sugar, Alcohol, Meat, Gluten, Caffeine). You can remove these all at once, but a more gentile approach with help avoid detox symptoms, and will also help your body to develop new lasting habits.

✦ Good luck workout buddies. Take before pictures and keep me updated with your progress.

✦ The Video on Brook Goldner and how she healed her Lupus:



✦ Plant-Based RECIPES:
Cinnamon Roll Pancakes:
Warm Cran-Apple Crisp:
Avocado Toast:
Cran-Apple Oatmeal:
Tofu Scramble:
Acai Bowls:
Sushi Roll Recipe:
Falafel Wrap Recipe:
Mac & Cheese Recipe:
Vegan Kabobs:
Lettuce Wraps:
Vegan Curry Recipe:
Enchilada Recipe:
Granola Recipe:
Udon Noodle Soup:
BBQ Pineapple Pizza:
Waffle Recipe:
Chocolate Recipe:
Pesto Pasta Recipe:
Pesto PIZZA Recipe:
Burrito Bowls:
Sushi Rice Bowls:

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Lots of love and support!
♥︎ Danna

Edited by: Danna Richards

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Pet owners warned against dangers of raw food

Pet owners are being warned against the dangers of feeding their animals raw food.

Many dog owners say the raw meat gives their animals good energy and better health.

However, veterinarians say raw food like meats can contain harmful bacteria, such as E.coli, Salmonella and Listeria.

Vancouver vet Dr. Daniela Goldman said vomiting and diarrhea are common results of these type of diets.

Experts say even raw food bought from a store can be harmful for both dogs and humans alike.

“Even raw pet food that you buy commercially prepared in a pet store is still potentially dangerous because it can still contain harmful bacteria,” explained Julia Calderone, Consumer Reports health editor.

“The harmful bacteria in raw pet food is not only potentially dangerous for your pet but it could be harmful for anyone in the home, too.”

If you do choose to feed your furry friend a raw meat diet, Consumer Reports has outlined some important precautions to take.

Make sure to use hot soapy water to clean everything the raw food has touched, as well as disinfecting with a commercial product or a bleach solution.

Use warm water and soap to wash your hands after handling raw food or playing with your pet.

Avoid kisses from your pooch, as this transmits a lot of bacteria.

With a report from CTV Vancouver’s Ross McLaughlin

The Candida Diet

The Candida Diet is a necessary evil, as many of my patients will agree. If you are a Candida sufferer, the diet is something that "you can not live with yet you can not live without." The diet is feared, hated, despised, misunderstood, and often can make the difference between the success and failure in the elimination of the yeast beast! The purpose of this article is not to explain what the Candida Diet is. This can actually be found on our website in the "patient only section," or by simply searching the Candida Diet on the internet. The purpose here is to explain why it is important!

I will also explain how the diet is generally healthier than most diets that are being followed in the 21st century.

The Candida Diet is low in carbohydrates, low in sugar, and generally low in fermented foods like vinegar, alcoholic beverages, etc. Candida feeds on sugars. Sugars make it grow and strengthen its adherence to the intestinal lining. While on a Candida Diet, the total amount of carbohydrates for the day should not exceed 150 grams. At the Biamonte Center, we use 3 versions of the Candida Diet that range between 30-50 grams, 60-90 grams, and 100-150 grams of total carbohydrates for the day. Avoiding sugar and alcohol are the most important factors. These substitutes can cause the fastest and greatest increase in Candida growth. They are the most dangerous. Starches come next. Starches convert to sugars in your body. Candida can feed on healthy sugars just the same as it can on junk food. Many of your patients will notice that sweet fruits will flle their symptoms just as noticeably as junk foods! When eating starches (carbohydrates), choosing those foods that have a lower "glycemic index" rating is best. The glycemic index is a scale that rates how fast a food converts to sugar in you blood stream. Examples of the glycemic index can easily be found on the internet. Fermented foods like soy sauce, vinegar, etc. can be important to avoid, especially if the person has reactionary symptoms from the food. These foods often produce an allergic reaction in the Candida sufferer's intestinal tract which can upset the good flora and the intestinal immune response. Foods from the fungus family like mushrooms, etc. can be allergens in the same manner as the fermented foods.

Foods high in yeast can have a similar effect to fermented foods and the foods from the fungal family. Foods that contain yeast do not contain Candida. They contain baker's yeast. This is not Candida. These foods can aggravate Candida by causing allergic reactions, but they can not cause Candida.

The Candida Diet, although apparently restrictive, is actually higher in nutrients than the diet of the average American. The Candida Diet in fact is very similar to "The South Beach Diet," "The Zone," and "The Hunter / Gatherer Diet" (also known as the "Paleolithic Diet"). There are races of people who are all slimmer, stronger, and faster than us. They all have straight teeth and perfect eyesight. Arthritis, diabetes, hypertension, heart disease, stroke, depression, schizophrenia, and cancer are absolute rarities to them. These people are the last 84 tribes of hunter-gatherers in the world. They share a secret that is over 2 million years old. Their secret is their diet- a diet that has changed little from that of the first humans 2 million years ago, and their predecessors, up to 7 million years ago. Theirs is the diet that man evolved on, the diet that is coded for in our genes. It has some major differences to the diet of "civilization." You are in for a few big surprises.

The diet is usually referred to as the "Paleolithic Diet," referring to the Paleolithic or Stone Age era. It is also referred to as the "Stone Age Diet," "Cave Man Diet," or the "Hunter / Gatherer Diet." More romantic souls like to think of it as the diet that was ateen in the "Garden of Eden," and they are correct in thinking so. For millions of years, humans and their relatives have eaten meat, fish, fowl, and the leaves, roots, and fruits of many plants. One big obstacle to getting more calories from the environment is the fact that many plants are inedible. Grains, beans, and potatoes are full of energy but are all inible in the raw state, as they contain many toxins. There is no doubt about that- please do not try to eat them raw. They can make you very sick.

Around 10,000 years ago, an awful breakthrough was made- a break that was to change the course of history, and our diet, forever. This breakthrough was the discovery that cooking these foods made them edible- the heat destroyed enough toxins to render them edible. Grains include wheat, corn, barley, rice, sorghum, millet, and oats. Grain based foods also include products such as flour, bread, noodles and pasta. The cooking of grains, beans, and potatoes had an intense effect on our food intake- perhaps doubling the number of calories that we could obtain from the plant foods in our environment.

Grains, beans, and potatoes (GBP) share the following important characteristics:

– They are all toxic when raw. There is no doubt about this; it is a fact that no competent source would dispute. They can be extremely dangerous and it is important never to eat them raw or undercooked. These toxins include enzyme blockers, lectins, and other types. I will talk about them in detail later as they are very important.

– Cooking destroys most but not all of the toxins. Insufficient cooking can lead to sickness such as acute gastroenteritis.

– They are all rich sources of carbohydrates, and once cooked, this is often rapidly digestible, giving a high glycemic index (sugar spike).

– They are extremely poor sources of vitamins (specifically vitamins A, B-group, folic acid, and C), minerals, antioxidants, and phytosterols.

There are diets high in grains, beans, and potatoes (GBP):

– contain toxins in small amounts

– have a high glycemic index (ie have a similar effect to raw sugar on blood glucose levels)

– are low in many vitamins, minerals, antioxidants, and phytosterols (ie they are the original "empty calories")

– have problems caused by the GBP displacing other foods

As grains, beans and potatoes form such a large proportion of the modern diet, you can now understand why it is so common for people to feel they need supplements or that they need to detoxify (ie that they have toxins in their system). Indeed both feelings are absolutely correct. The essentials of the Paleolithic Diet are:

– Eat none of the following: (Note the following is not the Candida Diet – this information is present in order to compare the Candida Diet to the Paleolithic Diet.)

– grains- including bread, pasta, noodles

– beans- including string beans, kidney beans, lentils, peanuts, snow-peas, and peas

– potatoes

– dairy products

– sugar

Eat the following: (Note the following is not the Candida Diet- this information is present in order to compare the Candida Diet to the Paleolithic Diet.)

– meat, chicken, and fish

– eggs

– fruits

– vegetables (especially root vegetables, but certainly not including potatoes or sweet potatoes)

– nuts, eg walnuts, Brazil nuts, macadamia, almond- Do not eat peanuts (a bean) or cashews (a family of their own)

– berries-strawberries, blueberries, raspberries, etc.

Try to increase your intake of:

– root vegetables- carrots, turnips, parsnips, rutabagas, Swedes

– organ meats- liver and kidneys (I accept that many people find these unpalatable and will not eat them.)

This diet strongly resembles the typical Candida Diet, which in fact is higher in nutrient density than most diets that are followed by the average American.

From a layman's point of view, we can say that we use the diet to starve Candida in order to kill it. From a more scientific point of view, sugars, when metabolized by Candida cells, help Candida to adhere to the intestinal lining in order to hold on and keep its grip on you! Therefore, the avoidance of sugars can weak the grip that the Candida has on your intestinal lining.

Sugars also make up and combine the outer most layers of the yeast cells. A flip to this statement is the sugar, "Mannose." The sugar, Mannose, is currently being researched by this author, as it has shown the ability to block the adherent of Candida to the vaginal lining and sometimes the intestinal lining.

Candida above all is a yeast / fungus so it can be considered vegetation, like a mushroom. Like brewer's yeast, it metabolizes sugars and converts them to toxic alcohol called aldehydes. Many of the symptoms of Candida are produced by this toxic alcohol, the toxic proteins called antigens, mycotoxins (fungal toxins), and the neurological toxins (neurotoxins) that the Candida produces. When Candida is fed sugars, it not only strengthens its grip on you but it produces more of these toxins. Starches and carbs are naturally broken down and converted to sugars by your own body. This is normal for your health. However, Candida will eat these sugars as well. Fermented foods contain predigested sugars and substances that react like an allergen with your Candida. So sugars, starches, alcohol, and fermented foods feed Candida and make it worse! They also make it harder for doctors to kill Candida.

Diet, however, rarely causes Candida. It is usually caused by antibiotics, steroids, birth control pills, and other drugs. However, a diet high in sugar, starch, and alcohol, consumed during a period of extreme stress, can bring Candida about as if one took these medications.

At the Biamonte Center, the Candida Diet is used to weakened the Candida by starving it. This makes it more susceptible to the anti-yeast / anti-fungal substances that we use. The Candida Diet is not used to kill the Candida as its own weapon. Diet very rarely can eliminate Candida. Candida grows a root system into your blood vessels. Here it taps into you blood and feeds on blood glucose and other nutrients. There is always sufficient blood glucose to keep the Candida alive, despite being on a low carbohydrate diet or even if you fasted. Fasting can not kill Candida! This is because even when you fast, your body must keep a normal level of glucose (blood sugar) circulating for your brain and muscles to work. However, the low carb diet weakens it, like a weed which has had little water for some time.

Even when it is barely alive, it can continue to survive. And if "watered and fed properly," could grow again, returning to its former glory.

This is a very important concept to understand when we consider the importance and place the diet treatment holds in the elimination of Candida.


When you cheat on the diet, the Candida can temporarily increase. If one cheats for 1 day on the diet but continues the Candida rotation and phase 0, little will happen to set one back. Any increase in growth can be reduced within 1-2 days. The more one cheats, the more Candida grows. If one does the program but does not follow the diet, either no progress will be made or the person will continuously feel ill from feeding the Candida, then making it grow, and then killing it and becoming toxic from the dead Candida wastes!

So when you cheat a day or so here and there on the diet, it does not defeat the entire program, providing that you stay on the anti-fungal rotation and Phase 0.


Many of the Candida diets also suggest excluding Gluten and Casein (milk protein) from the diet. What is not explained is why. It is observed that most, but not all Candida patients worsen when eating these foods.

A possible theory as to why is that an underlying allergy to these foods causes damage to the intestinal condition, where damage to the intestinal villi occurs. These villi are finger- like hairs that absorb nutrients that pass through the intestines. This damage causes putrefaction and decay of food in the intestines due to malabsorption.

In that case, the Candida is provided with food so it can continue to proliferate. This can also suppress normal, healthy flora and the intestinal immune response. The underlying problem is gluten-induced intestinal damage, but because the Candida is easier to identify, the under pathology is missed. Candida could easily eat these foods and release allergens as a by product of its metabolism, which causes intestinal allergies and further degrades the intestinal flora.


"It's Not Your Fault"

If you have failed to lose weight after following a diet exactly, it could have due to Candida. The late Dr. Robert Atkins, an international expert on the low carbohydrate diet, says in his books that Candida or low thyroid function can prevent weight loss despite a low carbohydrate diet. Candida adversely affects your metabolism and interferes with many hormones, nutrients, and the body's ability to burn fat!

One of the major secondary problems associated with Candida Albicans is weight gain. A number of the problems associated with losing weight and staying with a diet are due to Candida Albicans. A person with Candida Albicans will often crave sugar and simple carbohydrates because this is the main source of nutrients for yeast. Mood swings and depression are often associated with the rapid change in blood sugar levels caused by the yeast.

Lower thyroid function, lower Dhea levels, Estrogen dominance, and elevated Cortisol levels are all typical in someone with chronic Candida. Each of these situations has been known to contribute to weight gain or difficulty losing weight. Focusing on removing Candida Albicans from the body rewards the dieter with a feeling of well being and weight loss that is steady, sustainable, and healthy. Very often a person trying to lose weight will not be able to do so because of a Candida infection.


Hemp Hearts (Shelled Hemp Seed) is a natural food that is concentrated with all of the required proteins, essential fats, and many vitamins and enzymes, and contains only insignificant quantities of saturated fats and carbohydrates.

Because Hemp Hearts provides people with an excellent balance of proteins and essential fats, they will have less difficulty avoiding the sugar and starchy carbohydrates that cause obesity and many other late onset health problems. Individuals who use Hemp Hearts as described above – eating them in the morning for their nutritional essentials, to increase their energy and reduce their dependence on sugar and carbohydrates, and having all day to burn off the calories – these individuals always experience substantial health benefits.

Except for those with diabetes and other conditions which may seem to require individuals to eat more frequently, most people eat at least four, but usually five, measuring tablespoons of Hemp Hearts early each morning, preferably on fruit and yogurt (vegetables for diabetics) but also sometimes on cereal. They frequently report that they are not yet hungry at lunch time, and often only slightly hungry at three or four o'clock in the afternoon. Those who are overweight can quite easily limit themselves to a large salad in the afternoon. Because those who eat Hemp Hearts in quantity every morning are nutritionally satisfied, they have less difficulty avoiding foods made with sugar, flour, potatoes, pasta, and rice, and they are less attributable to regain lost weight.

Easy Raw Vegan Granola Recipe | Gluten-free, Plant-based

If you’ve got the munchies and you’re craving something crunchy, this plant-based, protein-rich, Omega-3 packed treat is just for you! Granola is the perfect snack to take with you on-the-go, and making it at home is so much cheaper than buying processed, packaged versions at the grocery store. This granola is even better, because it’s raw vegan, gluten-free and contains no additives, preservatives, artificial sweeteners, or refined sugars! Keep some on-hand at work or in the car, bring it with you on a hike, or send it to school with your kids–this delicious and nutritious snack is fun to make and allows for plenty of different variations and creativity!

Rawnola Recipe:
• 3/4 cup sprouted buckwheat
• 1-1.5 cups fruit of choice (apples, pears, pineapple, berries, etc)
• 1/4 cup soaked dried fruit (mulberries, goji berries, etc)
• 1/4 cup seeds (hemp, chia, pumpkin, sunflower, etc)
• 1/4 cup date paste (4-5 medjool dates + 1/4 cup water blended)
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• dash of cinnamon
• pinch of salt

(Your optional first step is to soak and sprout your buckwheat before making your rawnola, for optimal digestion).

1. Soak dried fruit for about 30 min and drain water.
2. Place all ingredients in large mixing bowl and mix until well combined.
3. Place in dehydrator overnight at 115ºF.

* Enjoy as a cereal with dairy-free milk, as a dairy-free yogurt parfait, on top of a smoothie bowl, or as a snack all by itself. Will keep for a couple of weeks, if not longer!


Check out Erin’s website and blog at for more info on coaching services, as well as delicious and nutritious plant-based recipes, workouts, and rest & relaxation techniques. Be sure to joint the EatMoveRest community and subscribe to the email list to receive a FREE “How To Go Vegan” PDF + the monthly motivational “In The Raw” newsletter, as well as product discounts, exclusive content, announcements, and more!


Excalibur Dehydrator:

Homemade Almond Milk:

Hemp Seeds:

Goji Berries:

Dried White Mulberries:

More Plant-based Recipes:

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