When you have digestive upset, you know how difficult it can be to track down foods that bother you most. This is especially true when you have yeast overgrowth (Candida). My experience entailed keeping a ‘food journal’, doing rotation diets, and of course elimination diets.
Skiing on The Body Ecology Diet
My husband and I went to Attitash this holiday as the kids were with their dad this year and we had the freedom to do whatever we wanted!! Though I’m not hot on skiing, I am BIG on sweating in the sauna, back trail xc skiing, and catching up with my husband slash ski enthusiast for delicious meals.
We rented a studio at the base of slopes that had a kitchenette – fridge and all – and that right there made traveling on The Body Ecology Diet (B.E.D.) much easier. As many of you know, I camp alot in the summer with just a tent and 2-stove burner, so this kind of travel is a luxury 😊
This grocery list is for those on the initial 3-6 months of The Body Ecology Diet (B.E.D.). This cleansing stage is a natural approach to addressing yeast, bacterial, or viral overgrowth (i.e. Candida, GBS+). These are your foods people. If you ready to transition to stage 2, then here is a stage 2 grocery list.
B.E.D. was created by Donna Gates to give the gut a chance to rest ‘n repair. Stage 1 in particular is known to jump-start the body’s ability to be the self-healing mechanism it’s designed to be. The foods below are nutrient-dense, easy-to-digest, probiotic-rich, and gluten/sugar/yeast free. Give your gut a break by practicing food combining 😉
My son woke on Saturday morning and asked to prepare breakfast. With our weekend here, and typical daily grind at a halt, I happily accepted his offer.
I started The Body Ecology Diet (B.E.D.) to heal my yeast overgrowth in 2010. Naturally, my kids followed suit. I’m also a nutritionist, so my boys have always been immersed in the world of healing. They often find me culturing butter, doing colonics, and cracking coconuts for yck.
On this sunny Saturday, I busied myself with chopping vegetables for a dinner casserole, while quietly watching from the corner of my eye. Ben moved about the kitchen with grace and ease; speaking out loud, yet to himself, as he pulled assorted dishes and food from the refrigerator.
Other then asking for my help with turning on gas burners, he did it all. He decided on the menu, cleaned all the pots he needed, and cut a head of cabbage with my Japanese cleaver. At one point I asked