another candida recipe – stir fry anyone?

Posted on February 13, 2006. Filed under: Candida |

I’m sure that if you have candida you’ve found Tamari sauce. You have to be careful in purchasing it because often there is wheat in the ingredients, so make sure there’s no wheat in the ingredients. You can really add this to anything — rice, meat, etc. But if you’re not a vegetarian, you can slice up chicken or steak and marinate it in the sauce, then put it in a frying pan with some green peppers, onions, and really any other veggies and place on top of a bed of rice. Same goes for kebobs — just put the same ingredients on a skewer and place on the barbeque until the meat is done. It’s what we’re going to try to make for dinner tonight.


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2 Responses to “another candida recipe – stir fry anyone?”

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Tamari is a just better quality soy sauce, it is fermented, and should technically be avoided just like any other fungus, mold, or fermented product. If you can tolerate it, that’s great, but it’s definitely on the “stear clear” list for most candida sufferers. Bragg’s liquid aminos are just like soy sauce but it’s not fermented, so it’s a better bet and would be tolerated by many more people.

My big thing is that it had no wheat or sugar in it. Somehow I have a tolerance for soy (thank GOD, or I would have to cut out even more stuff). I’m learning that candida is different for everyone (probably because there are so many different strains) so you really have to have a food sensitivity test done AND then try to follow all of the advice in books and that others offer. Liquid aminos…I’ll have to look into that. Does it taste good?

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