(3.) LEAFY GREEN VEGETABLES
Green vegetables such as kale, chard, collard greens, watercress, arugula, bok choy, and dandelion greens are packed with vitamins A and C, iron, folate, beta-carotene, calcium and phytonutrients.
They are very filling, high in fiber and low in calories.
They are also alkalizing, and create strong blood and the chlorophyll in them helps the body purify itself.
Pickles contribute to the protection of the body against infections, stimulate the immune system, improve the digestion process, and act as anti-oxidants. In addition, they also facilitate the synthesis of certain vitamins, such as vitamin C, and B12. Overall, they are a valuable food for any diet, even for those who suffer from candida.
In fact many naturopaths recommend raw fermented vegetables to people with candida because one of the main functions of lactic bacteria is to prevent the development of yeasts.
Ones to try: rice bran pickles (nuka), sauerkraut, and Kim chi.
Dibba Al-Fujairah, United Arab Emirates, Dibba Al-Fujairah, UAE
Las Vegas, Nevada