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Our colon is populated by bacteria which assist in the final stage of digestion and in manufacturing of some vitamin B. 80% of the bacteria are friendly bacteria. The remaining 20% are Yeast organisms ( “bad bacteria”) known as Candida Albicans.

Yeast are single cell organisms related to the mould and fungi and are neither vegetal or animal. It feed on sugar and dietary yeast ( from bread, alcohol, fermented products, vegemite) promote it’s growth.

Yeast growth is regulated by a healthy immune system and the friendly bacteria in our gut. When this two regulating factors are disturbed the “bad bacteria” starts to proliferate. One of the factors that can “wipe out” good bacteria from the gut are broad spectrum antibiotics ( like the one for ear, nose and throat).

Antifungal drugs work by attacking the cell membrane and splitting it open, thus destroying the organelles inside. But yeast can live in a cell wall deficient form and as soon as the drug is discontinued they revert back to normal and start growing again.

Foods that contain yeast

Bakery products – bread, cakes, biscuits, all foods dressed in breadcrumbs

Cereals – malted cereals, malted dairy foods for children

Dairy products- all cheeses and cheese spreads, buttermilk, milk enriched with vitamins

Fungi – all mushrooms and sauces containing mushrooms

Yeast extract – vegemite, marmite, oxo etc.

Meat products – hamburgers, sausages

ents – salad dressing, pickles, ketchup , mayonnaise, soy sauce etc.

Vitamins – all B– vitamin preparations are likely to be derived from yeast

Sugar foods – all foods that contain sugar

Someone who has a Yeast infection should:

• Check all the labels for hidden sugar and yeast
• Avoid monosodium glutamate
• Avoid fruits in the first few weeks
• Avoid milk at the beginning except live yogurt which contain good bacteria
• Avoid red meat and prefer fish and white meat
• Eat foods with a high fibre content
• Eat foods in rotation, so one food is eaten every day
• Avoid foods that contain sugar for at least one month
• Avoid yeast containing foods

1. Cholesterol is a subcategory of lipids called steroids. This is part of the cell membrane and is used to synthesize some of the human sex and other hormones.

Cholesterol is insoluble in blood and is transported by molecules called lipoproteins.

There are two types of lipoproteins:  high density (HDL) and low density (LDL).

HDL known as “good cholesterol” is mostly protein and not so much fat. It helps prevent cholesterol building up in the arteries. Low levels of HDL increase the risk of heart disease.

LDL known as “bad cholesterol” is mostly fat and not much protein. This can be taken up by the cells lining the arteries and restricting the blood flow. High levels of LDL increase the risk of heart disease.

80% of the cholesterol is produced in our body by the liver and cells and 20% comes from the food we eat. All foods of animal origin have cholesterol including red meat and eggs. Foods with high levels of saturated fats and trans fats should be avoided.

Cholesterol is measured in millimol per litre of blood . The normal level should be under 5mmol/l.

The word vegetarian is known into the English language since the 19th century. It comes from the Latin word vegetus meaning sprightly or lively. The Vegetarian Society was founded in 1874 and at that time had strong religious link.Slowly, it has grown until the last decade, which has seen a ever-increasing conversion to this diet.Many see it now as the principle dominant diet. The Netherlands has the highest ratios of vegetarians/ vegans in the population than any other country. Scientific research is now confirming that the vegetarian/vegan diet has many advantages to health as the ability to overcome common and even potentially serious diseases.

Convenience foods are exactly what their name suggests, and no sensible cook would be without them - to a certain degree. Used wisely, and with discretion, they can make life in the kitchen much, much easier - and they can add zest and interest to everyday meals. Your choice of convenience foods is obviously a very personal one, dictated by the tastes and habits of you as the cook - and your family, friends and guests. Obviously for the happy owners of freezers, life is much simpler: whole meals can be frozen away for some future date, and many basic fresh items may be put in the freezer and stored for weeks or months. However, a well-stocked store cupboard is still useful.

In nowadays you hear all to much about eating healthy, saturates fats, salt content, cholesterol, etc. All the foods on the supermarket shelves are now having some sort of weird information what are supposed to help us choose what’s best for us to eat, but I find them all very confusing and doesn’t help at all. I think that’s the supermarkets way of going around this “new rule” and tricking people into buying products that they didn’t even wanted in the first place. Instead of going down as a bad thing for them, it turned out to be a way to make more money. Let’s say that I go to my local supermarket to buy some meat, when I get there, I take the box which contain the pork meat that I want, I look on the label and see all the red dots(they are meant to show us the danger of eating that particular food), so I will get scared and put it back on the shelve. I will then chose something that has more “green” on the label, which in most of the cases is more expensive. And hey presto, the supermarket managed to sell me same food at a different price, helped by the legislation.

Many people get confused over the types of vegetarian diet that exist. Let’s clarify this area:                           

• lacto vegetarian - no meat, fish, eggs,
• ovo-lacto vegetarian - no meat, fish
• vegan - no meat, fish, eggs, dairy products

Some people who it only poultry from the meat category call themselfs semivegetarians. The semi-vegetarian category does not exist. Someone who follows a vegetarian diet does not eat meat at all.

Elimination diet is a method to detect food intolerance. There are 3 different elimination diets which a person can follow to detect food intolerance. In this diets some/all foods are eliminated for a specific period of time. Gradually the foods will be reintroduced in the diet. Any of the following symptoms can indicate food intolerance: weight gain and fluctuation in weight; digestive disturbances like diarrhoea, constipation, wind; cravings; fatigue/lethargy; palpitations; shaking. There are many other symptoms which can lead to food intolerance, some of which may occur only to one person.

Here is one type of elimination diet:

For a period between 4 and 7 days only the following should be consumed:

1. Bottled spring water
2. Enema or Epsom salts if prone constipation
3. No other food or drink is allowed

It is very hard to follow this diet but the results appear fast. Within four or five days should be an improvement if the intolerance is the cause of the symptoms.

After an elimination diet the foods should be introduced gradually. First, a list of “safe” and “unsafe” foods should be drawn up. The process has to be carefully planned. There are 20 different foods to test. Each foodstuff has to be tested separately and completely. Intolerance to milk does not mean intolerance to butter and cheese too. Wheat should be tested separately to the other cereals and not as a component of bread. Bread consists yeast and other substances that can trigger intolerance. Intolerance to white wheat flour does not mean intolerance to wholemeal.

All process of re-introducing could take up to two month.

At the beginning is better to introduce foods that are less common associated with intolerance or allergy.

In the case of elimination diets 1 and 2, when some foods are aloud to be eaten, the process of re-introducing is as follow:

1. Selection of “whole” or “single” range of food
2. One large portion of the chosen food on it’s own
3. Waiting for a period up to eight hours to observe the reactions
4. If no reaction, a second portion to be eaten to double check
5. Taking Epsom salts if intolerance occur and avoid the substance again
6. Observing rating pulse before and during 11/12 hours after eating