One week and 5 pounds!

[SheddingPounds]

Wow! That is unexpected!

So I still have questions !!

Lemon juice will help me for sure in the flavoring department. The side pork is going to require some experimentation... any suggestions? I got it sliced like bacon; I usually slo-cook my bacon crisp - can't really do that w/ the side pork (it turns into a rock!).

When we experiment w/ foods on this diet, how do we know (in the absence of specific symptoms) if it affects us? I started this clense because after reading the symptoms (slow wt loss, recurring sinus infections + antibiotics, major allergies, yeast infections, etc) and the spit test was immed. positive. But other than the wt loss stalling, nothing is an immediate reaction. I don't want to stay on this if I'm sabotaging myself.

And if we do get symptoms back, then we have to stay on the diet (minus the problem food) for another 6 wks??

I've also read that the detox tea is okay, but isn't all tea made with dried leaves? Isn't the potential for mold to exist there? Don't get me wrong, I'd love a cup or two of tea after my water for the day is drunk but again, I don't want to sabotage myself.

Last but not least, I'm also having a hard time getting enough fat in my diet... the side pork should help because there will be drippings to cook in but for the most part, I don't have meat drippings left, I tend to be eating lots of fish and my meat is grilled... I did clarify some butter for a drizzle on my steamed vegies, my fish I oil in olive oil before cooking... any other suggestions? (I'm going to hold off on the mayo I think for a bit yet)

And just out of curiosity, are there 'degrees' or 'levels' to the spit test? Can you spit after 3 weeks and if it takes awhile for the legs to appear or whatever, does it indicate that your level of bad yeast is less?? Without major symptoms, it would be nice to have something to judge by.

Whew! Thanks again!

[2big4mysize]

:hug congrats on your loss. Looks like you are achiving the joy Becky Sue had when finally the scales moved and she knew she was fixed.

You can make a lemon juice mayonnaise at home if you want some mayo recipe is in our database in the sauces section I think.

you can clarify your butter and then test to see if you got all the proteins and lactose out of it when you skimmed off the white solids on the top.

Since the symptoms are a delayed response to having eatten the infector you need to move very slowly and very carefully when you reintroduce foods so you are sure that food didn't recontaminate you nor allow your candida already there to overwhelm your good bacteria.

You can only tell if you have reinfected if you either get a stool test from your doc or your symptoms return. If you get symptoms immediately remove that new food and get your antifungals going fast to kill it off ASAP

some folk just go from there if the symptoms co away athers do a 2 week detox again it will depend on how bad you got it and how healthy your gut was before you got it as to wahy you need to do.

Rememeber to was all veggies and fruits when you get there very well to get any spores off them.

The tea issue has to do with exposeure to mold spores from surfaces and the air while the leaves are drying. Since this is a detox tea you should be dealing with a reputable dealer who tests batches for mold contamination and the massive amount of yeast killing props can overwhelm those few spores in your cup before you even drink them.. Or you can use fresh herbs and spices to make your own if you don't trust your supplier.

Happy low carbing

[Becky Sue]

The side pork is going to require some experimentation... any suggestions? I got it sliced like bacon; I usually slo-cook my bacon crisp - can't really do that w/ the side pork (it turns into a rock!).

I can sure help you in this department. Cooking side pork made easy!

I take a large cookie sheet with sides on it. I line it with foil then I lay the sidepork(bacon strips) on the foil lined sheet, don't layer it. I cook it in the oven, 350 degrees until the meat is nice and brown. Then I have the meat all cooked to perfection and I have all that grease that I pour into a container and store it in the refrig or freezer for later use. I love to season my veggies with this grease!

I have a hard time not eating the whole package in one day. I love it.
OH! it takes around 45 minutes to cook. Be sure and get it nice a brown.

[SheddingPounds]

Thanks Becky Sue, this is actually very similar to how we cooked our bacon; we drop the temp to 325 and it takes awhile but they don't shrink up as much and get that crunchy flavor w/o curling... so why didn't I think about doing that w/ the side pork?! duh! Will try that this weekend.

you can clarify your butter and then test to see if you got all the proteins and lactose out of it when you skimmed off the white solids on the top.

2big, how do you test it to see if you get all the proteins and lactose out of it????? I also get huge amts of stuff that settles on the bottom, I am assuming we only want the almost clear liquid?

[2big4mysize]

I've never had stuff settle to the bottom. you skin the stuff off as it happens during the melting. Check your butter and makesure it is pure butter. I always use the unsalted and that has no salt to preserve it so you know it is very fresh butter.

[SheddingPounds]

Hmmm. Mine is pure butter, but it is salted. I microwaved it to melt it, maybe that is the difference? I had almost nothing on the surface, there was an almost clear liquid on top and the bottom had white almost solids.