by Keith Rau, D.C.
& Michael Lebowitz, D.C.
Thank you for giving us the
opportunity to work with you to improve your health. This literature will help you understand
what we are doing and what to expect during your care.
Understanding the
Changes
The human body is truly
“fearfully and wonderfully made.” Even though there are many similarities
between individuals, we have found a great variety of responses to our
nutritional care program. Some
patients see results within hours, others progress slowly and still others get
worse before they get better. We
cannot predict how you will respond; therefore, be patient, remember you did not
get sick in a day...PLEASE KEEP US APPRISED OF YOUR
CONDITION.
Once care has begun, in some
cases of yeast/fungal dysbiosis, there is a “die-off” reaction as organisms
begin to die and be eliminated from the body. This may cause you to feel foggy, tired,
or irritable or cause headaches. Also, bowel changes may occur and/or your skin may breakout. There may be symptoms as you eliminate
foods from your diet. Not only do
we ingest harmful substances such as alcohol and nicotine but the organisms
present in you body can also produce harmful chemicals such as alcohols and
aldehydes. In one case, a patient’s
blood alcohol was 0.2 (drunkenness in most states is 0.1) without having had
anything to drink. The yeast/fungi
in his system, just like in a brewery, was making alcohol. Therefore, as the yeast/fungi and other
microbes die there are varied changes in a person’s mental and physical
state.
The phenomena of layering is
something we observe with patients on this program. Like peeling the layers off an onion we
often find that we must resolve one problem before another can be
addressed. Therefore, the
supplements you take may change and how you feel may change. One layer may be dealt with easily while
a subsequent layer may be very challenging. Often there will be changes in your
emotions as well, don’t be surprised by unexpected ups and downs. Just as we explain getting well is like
peeling an onion, we can explain getting sick like an oyster making a
pearl. One small grain of sand
serves as the irritant that the oyster builds upon, layer upon layer. Your problem may have begun very small
and simple but has now become large and complex.
Understanding Your
Diet
The diet you have been given
is designed to decrease stress to your immune system by avoiding foods that
stimulate the growth of fungus and yeast. Temporarily abstaining allows your immune system to strengthen and
affords healing. Be sure to get
plenty of fiber and water to aid your body’s detoxifying systems. This helps lower the total toxic load
that your body must deal with daily.
There are several reasons to
avoid the specific foods while on the diet. Simple sugars are the primary nutrients
of yeast. Therefore we limit their intake, effectively weakening the
yeast/fungi, while allowing your body and the supplements time to work more
effectively. Fruit juices contain high amounts of sugars as do dried
fruits. Vinegar, soy sauce and
other products that are fermented should be avoided because they also contain
yeast and molds to which your body may react.
What to Expect When You
Improve Your Diet
As you move toward better
eating habits you will be incorporating more foods that are closer to their
natural state. These foods are
higher in enzymes, vitamins and minerals and build healthier tissues. In addition it would be beneficial to
omit harmful substances such as sugar, coffee, tea and
tobacco.
This process does not always
occur without repercussions. Your
body becomes accustomed to stimulants like sugar, caffeine and nicotine. When these substances are discontinued
withdrawal symptoms often occur. You may experience physical and emotional changes as the heart and
nervous system calm down and function without artificial
stimulation.
As you continue to eat
better, the body may begin a process called “retracing”. This is rare but
happens on occasion. Your body starts dumping out all the old toxins, whether
from food, pollutants, and/or stress, starting with the most recent. For example, people who have past skin
rashes and eruptions will often eliminate poisons through the skin with new
rashes and eruptions. Some
individuals may experience colds and/or flu. Other symptoms include: constipation,
diarrhea, lack of energy, nervousness, irritability, depression and frequent
urination.
Generally, how you treated
your body previously determines the severity of the cleansing process. The great majority of patients find
their reactions more than tolerable because of the many improvements they
experience concurrently.
Do not expect that you are
riding on an ascending escalator to health, that you will feel better and better
each day until perfection is reached. This does happen frequently but some cases are more gradual and some are
more rollercoaster like as they improve.
Understanding the
Supplements
The supplements you have
been given fall into two broad categories: those that provide something lacking
and those that aid the body in ridding itself of harmful organisms and
substances. These are NOT
medications, prescriptions, or drugs. They are natural food supplements, herbs, vitamins, minerals, amino
acids, essential fatty acids, etc.
Generally, vitamins,
minerals, amino acids, and essential fatty acids make up the first
category. These are important in
the functioning of every system of your body from muscle contraction to
digesting food. They serve as coenzymes in most chemical processes, help make-up
the cell walls, are essential ingredients in hormones and bind-up toxic metals.
For example, vitamin C has been shown to maintain the connective tissue between
cells and the strength of the cell walls. Because viruses attack at these sites it has been concluded that vitamin
C aids the body’s ability to fight off viruses.
Vitamin and mineral needs
can far exceed the Recommended Daily Allowance (RDA) in times of stress,
disease, chemical exposure and other situations. Vitamin and mineral supplementation is
helpful in these situations as well as helping correct food allergies, toxic
metal sensitivities, migraines, inhalant allergies, restoring the immune system
and improving overall health.
The second category of
supplements are herbs, amino acids, fiber, enzymes and other natural
chemicals. These aid in increasing
immune system function so as to aid the body in ridding itself of yeast/fungi
overgrowth, pathogens (bad bacteria and viruses) and parasites. Herbs have been used for hundreds of
years by many cultures for these same purposes. Some supplements actually bind to toxic
chemicals and/or metals and are then eliminated by the body. Others provide enzymes to aid in
digestion or fiber to aid in bowel function, etc.
The Thorne Research products
we use are the highest quality and are also hypoallergenic. We have found that patients who have had
problems taking other supplements are usually able to take Thorne products
without difficulty. On occasion we use other brands of exceptionally high
quality, also.
Supplements cause few if any
side effects because of their natural form. There is concern with taking some of
these products while pregnant. Please inform us if you think you may be pregnant or if you are planning
to be.
Understanding
Detoxification
We have spoken several times
about detoxification and the concept of total toxic load. We are constantly bombarded by toxins
from our environment. Our bodies
have many mechanisms and pathways for ridding themselves of these toxins
including the liver, lungs, bowels, kidneys and perspiration. Problems begin if the total amount of
toxins (total toxic load) exceeds the body’s ability to get rid of them. This can occur because of poor diet,
lack of exercise, lack of sleep, overuse or over exposure to chemicals and lack
of essential nutrients needed to detoxify along with genetic weaknesses. Our program is designed to allow the
body to “catch up”. Changes in
diet, supplements, exercise and decreasing exposure to the problem areas found
in our exam all aid the immune system in healing.
To a large degree we are
unable to control many things in our environment that are harmful to us. Therefore, we must focus on those things
we can impact. For example,
aluminum has been linked to Alzheimer’s disease. Researchers say that because of
aluminum’s prevalence in the environment we cannot affect our largest exposure
to it. So we must limit our
exposure where we can by limiting our use of aluminum cookware, aluminum cans,
antacids containing aluminum, antiperspirants and deodorants containing aluminum
and baking powders containing aluminum. This is a good example of adapting to what we call a detoxification
lifestyle.
Other helpful components in
the lifestyle include a good diet which supplies optimal amounts of good fats,
proteins and carbohydrates, lots of fiber and plenty of pure water (at least
eight, eight ounce glasses per day). Also include regular exercise, three or four times per week and a minimum
of 20 minutes of sunlight each day. By taking responsibility when you can and not worrying about the
remainder, you can increase your health, vitality and mental
well-being.
Care Notes
1. The schedule of supplement taking and
the “Fungus Diet” starts the moment you leave the treatment room, not after one
last binge. This is essential to
maintain the desensitization process we began in the office.
2. So that our testing can be as accurate
as possible, please DO NOT take any of your supplements the day of your next
visit.
3. On the day of your visits, please keep
us informed of any changes you have observed since the last visit.
4. Call if you have any problems or
questions.
5. If after beginning to feel well you
notice a return of symptoms, it may be that you no longer need to take certain
supplements. This is a good
sign. Call us to we can modify your
program as needed.
6. Some patients are virtually symptom free
after only one or two visits while some (usually the metal toxic patients) can
take many months and only make partial progress. It is hard to predict how fast you will
respond.
7. Once we have accomplished what we need to, a whole natural foods’ diet, plenty of exercise, and minimizing exposure to harmful chemicals will help you remain well. Periodic checkups to catch problems early are essential.
ANTI-FUNGAL
DIET………………….YEAST AND SWEETENING FREE
To assist in the restoration of normal
flora in the body, avoidance of certain foods for a period of time is essential.
Theses include all sweetening, juice, dried fruit, vinegar, alcohol, fermented
soy products (miso, tempeh, soy sauce), cheese and yeast, plus your own sensitivities that the
doctor found during the exam. These pages have some ideas you can tailor to meet
your specific needs.
Grains,
Yeast Free:
Think whole grains: Oats, millet, teff, quinoa, rice, barley, wheat, rye,
buckwheat, etc
Pasta: Look
for the whole grain variety.
Tortilla or Burrito Shells: READ LABELS (some may contain vinegar). See recipe for
yeast free pita.
Muffins or Biscuits: Homemade or READ LABELS. If using a leavening try
baking soda or a non-aluminum baking powder such as Rumford w/out aluminum. See
recipes.
Waffles or Pancakes: Homemade or READ LABELS
Sourdough Breads: May be acceptable. Check labels and avoid ones with
added yeast or sweetening*.
Essene Bread: This product is made from whole grains that are
sprouted then ground. This process breaks down the starches into simple
carbohydrates and sugars and makes the grain naturally sweet. Essene bread is a most, dense loaf, that
is sugar and yeast free. Some do contain dried fruit and must be avoided.
READ
LABELS
Crackers: WASA Lite Rye lists no yeast or sugar as does Ryvita
Toasted Sesame. READ LABELS.
Corn Tortillas: Read ingredients as some have hydrogenated fats and
preservatives.
Puffed Cereals: This is a nice variety of grains (corn, millet, wheat,
rice, Kasha blend, quinoa, etc) that can be found in natural food stores and
used as a breakfast cereal.
Brown Rice Snaps: Edward and Son’s and Sesmark are two varieties. Check
natural food stores but read labels to make sure there is no soy sauce or miso
listed.
Corn Chips: Try the baked varieties and make sure they have no
yeast (torula, nutritional, etc.). Stay away from hydrogenated oils in the fried
varieties. You can also brush corn tortillas with salt water, cut and bake at
300 degrees till crisp. READ LABELS
1-877-No Yeast. Many other brands are also available at health food
stores.
SWEETENING FREE
SUBSTITUTES:
Fresh fruit: We do not limit fresh fruit. For a frozen treat, freeze any good ripe fruit or buy unsweetened berries or other fruit in the frozen food section. Put a small amount of ripe juicy fruit into the blender (oranges, peaches, papaya, etc) and blend till smooth. Then add small pieces of frozen fruit, keeping blender on high till it is thick. Serve with a spoon or straw. A bit of fresh mint blended into drink can be refreshing. You can also pour this mix into popsicle molds and freeze.
Substitutes: Cooked carrots, sweet potatoes, carob powder,
cinnamon, bananas, apples and other fruits can be used to help sweeten muffins,
biscuits, and some sauces.
Toppings for Biscuits,
Waffles or Cereal: Mashed banana, plain or with
another fruit like strawberries makes a good sauce. Unsweetened applesauce,
plain or with other fruit added, is a nice spread on sourdough bread, pancakes
or waffles. Try blended banana and water for a creamy ‘milk’ over unsweetened
cereal or add some cashews or other nuts to add protein and
fat.
Meats: Many meats are cured or processed with sugar. Buy
unprocessed meats and cook from scratch. READ LABELS
Milks: If you are not sensitive to regular milk it may be
used as can unsweetened soy and rice milk. Read labels.
Lemon Juice: replacement for vinegar
Bragg’s Liquid Amino: a non-fermented sauce made entirely from soy beans to
replace soy sauce which is fermented
Sauerkraut: and allowable food if not allergic to cabbage and
salt. READ LABEL to make sure there is no added vinegar
Pickles: Bubbies, Hebrew National, and several other varieties
which are genuine kosher are vinegar free, in a salt brine. Castle Rock Pickles
are in a lemon juice brine.
SUGAR……..all to be avoided. These
include:
Sucrose: Usually in a crystalline form, from cane and beets.
Double sugar composted of two simple sugars, glucose and fructose.
Raw sugar: A
course, granulated solid obtained from evaporation of sugarcane juice. Raw
sugar is approximately 96-98% sucrose covered by a thin film of
molasses. FDA regulations prohibit the
sale of ‘true’ raw sugar unless impurities are removed. SUCANAT is a brand name
now available in granulated form that has more of the vitamins and minerals
remaining.
Turbinado sugar: Has gone through some refining process that removes most of the molasses.
Brown sugar: Sugar crystals in a molasses syrup with natural flavor
and color though some refiners make brown sugar by simply adding syrup to white
sugar. 91-96% sucrose.
Total invert sugar: An equal mixture of glucose and
fructose.
Honey: An invert sugar formed by an enzyme from nectar
gathered by bees.
Corn syrups: Corn syrup, particularly
high fructose corn syrup (HFCS), is cheap to produce. Contains a good deal of
"free" or unbound fructose.
Fructose: Also known as levulose. A commercial sugar, sweeter
than sucrose. Found in fruits and honey.
Dextrose: Also known as glucose or corn sugar. Made commercially
from starch by the action of heat and acids or enzymes. Often sold blended with
regular sugar.
Lactose: Also known as milk sugar. This is usually found in
homeopathic pills.
Sorbitol, Mannitol,
Maltitol, Xylitol: Sugar alcohols derived from
sugar molecules. Though they may be used in place of sugar by most people on a
low-carbohydrate diet or who have diabetes, it is best to avoid at this time as
they may act as "trigger foods," causing sugar cravings or binges.
Over-consumption may produce a laxative effect. For more information see: http://www.ific.org/publications/factsheets/sugaralcoholfs.cfm
maple syrup: Boiled-down sap of maple
trees. It takes 40 gallons of sap to make one gallon of syrup.
molasses: Made from 100% pure, natural sugarcane juices,
clarified, reduced, and blended.
Barley Malt: Derived from a natural process that
sprouts and then heats and dries barley. Maltose: Sprouted grains and cooked rice, heated and
fermented until starch turns to sugar.
Date Sugar: Made from dehydrated ground dates. Does not dissolve well in liquids.
Fruit Juice
Concentrates: Made from the juice of fruit that has been
reduced about one quarter by slow cooking.
Stevia is
allowable on anti-fungus diets as are artificial sweeteners though not
recommended
RECIPES
WAFFLES
2 c
water
2 c
rolled oats (or other rolled grain except barley)
¼-1/3 c
nuts, seeds or coconut
¼ t
salt
1 t
vanilla
Blend the
above till almost smooth. Preheat waffle iron. Pour on batter and bake hot 12-15
minutes. Chocolate or carob powder may be added to replace a small amount of
oats. Top with pureed fruit or creamed vegetables.
YEAST-FREE
PITA
1 ½ C
WATER
1 ½ T
SALT
FLOUR,
WHOLE GRAIN
Dissolve
salt in water. Add flour till you get soft kneadable dough. Knead a few minutes.
Pinch off golf ball size pieces and roll into thin
circles.
Place a
cookie cooling rack on oven rack to make spaces small or heat an oven stone in a
450° oven. Place rolled pitas directly onto oven rack or stone and bake approx 5
minutes. Time will vary due to oven temp.
KAREN’S
APPLESAUCE MUFFINS
1 large
egg (optional)
2 c
unsweetened applesauce
2 c whole
grain flour
¾ t
baking soda
2 t
baking powder
½ t each
nutmeg & cinnamon
1 mashed
banana
Mix all
dry ingredients. Add egg and mashed banana. Bake 375° 20-25
minutes.
BANANA
MUFFINS
4 large
ripe bananas
1 c
water
¼ c nut
butter (almond, sesame, cashew, etc) or
regular
butter
3 c flour
(barley works well)
¼ t
salt
1 T
baking powder
½-1 c
fresh or frozen berries
2 t
vanilla (opt)
Blend
water, nut butter, water and salt. Add to mixed dry ingredients. Fold in berries
and scoop into muffin tins. Bake 375° 25 minutes.
SIMPLE
SALAD DRESSING
1-2 T
lemon juice
4 T olive
oil
¼-½t
salt
herbs of
your choice
GRANOLA
4 c
rolled oats
1 ½ c
unsweetened applesauce
1 t
salt
1 c dry
unsweetened coconut
2 t
vanilla or orange extract (opt)
1-2 t
grated orange rind
Mix all
together well and spread on 2 baking sheets. Bake 250° for 2 hours or till dry,
stirring occasionally.
CREAMY
NUT BUTTER DRESSING
½ c
water
1 clove
garlic
2-3 T
lemon juice
2 t dill
weed
¼-½ c
tahini or cashew butter
Blend all
but nut butter. Slowly add nut butter till a bit thin. Will thicken upon
standing. May also add fresh cucumber and onion.
FESTIVE
BEET DRESSING
1 ½ c raw
sunflower seeds
2 c
water
1 small
raw beet, peeled
1 c love
garlic
2-3 T
lemon juice or to taste
1 T dill
weed or ½T caraway seed
Blend
sunflower seeds and water till creamy. Add beet and other ingredients and blend
till thick and creamy. Adjust seasoning and lemon juice to your
taste.
FRUIT
CRISP
1½ c
rolled oats
1 large
ripe banana
2-4 T nut
butter, tahini, regular butter
¼-½ t
salt
1 t
maple, vanilla or orange extract
1 t
cinnamon (opt)
4-5 large
apples
Cut
apples into baking dish. Mash banana with nut butter, salt and seasonings. Stir
in oats. Spread over apples and bake 325° approx 1 hour.
MOCK
CASHEW ‘CHEEZ’ SAUCE
1 c raw
cashews
2 c
water
1-2 T
lemon juice
½ t onion
powder
½ t
mustard powder
¼ t
garlic powder
½-¾ t
salt
Blend
well, pour into pot, and bring to boil, stirring often till thick. Serve over
noodles, potatoes or veggies.