Greetings, Eric Bakker naturopath.
Thanks for coming back, another week.
We're gonna to talk today, well we're going to answer a few questions today basically.
Different questions that we get through the YouTube channel.
The first thing I'm going to talk about is, what is a really good Candida cleanse broth?
This is a question I get asked time to time from people.
What can I take in, in terms of food that's gonna really help to clean up my gut?
That's going to eradicate a lot of junk and crap out of the gut?
Well there are many different ways you can make soups and broths and casseroles, and
you people out there are probably aware of bone broths and they're quite popular.
But when I think back my grandma used to make bone broths, my mum used to make bone broths.
I've been making bone broths now since I was probably about 18.
So it's funny how things that we've done for so long, you know people who've got ideas
about health, have doing things all along.
But now these things become trendy.
I can't imagine not what it's like to make a broth every winter, particularly we've made
beef broth and chicken broth in my family for 50 plus years.
Then you read about it, the new trend bone broth, or the new trend this.
But let's talk about a different type of broth today.
Let's talk about a medicinal broth or a broth that's going to help to really clean up your
gut.
This isn't just applicable for candida.
This broth also contains prebiotic qualities, so it's going to help to build good levels
of beneficial bacteria and also has antibacterial, as well as antifungal properties.
There is no point just doing a candida broth for example.
I've called this a candida broth, but it's a lot more than that.
It's going to target a whole bunch of stuff in the gut.
So let's start.
The basis of all good broths, in my opinion are the allium family, meaning things like
onions, especially white onions 'cause they tend to be the stronger ones.
You've got brown onions, you've got red onions, and you've got white onions.
I apologize the brown onions I believe are the more powerful ones to use in your broth,
you know with the brown skin.
So I tend to use those in broths.
I will use spring onions, shallots sometimes, but generally spring onions.
I think people in America call them scallions, you know with the long green stalks, they
can have a little bit of a white bulb at the bottom.
I will use generally two or three spring onions straight out of the garden, I will use two
brown onions, and I'll use about three or four cloves of garlic.
I like the allium family.
They're especially good for people with candida, they contain so many different types of compounds
in them that have very cleansing and have benfticial effects.
Lots of different things in them, I've made some notes here out of my book.
Quercetin is one of the most important flavonoids found in onion and that inhibits a lot of
enzyme systems in the body.
Enzymes you don't want really revved up lipoxygenase, phosphor lipase.
So these things produce a lot of things in the body.
There's one in particular called arachidonic acid.
When that gets produced too much, it can stimulate all kinds of problems in the body, you know
redness, itching, pain, inflammation, so to down regulate that we want to stop the production
in the body of these enzymes that can push that pathway up and Quercetin is a really
powerful way to do that.
Now you can take Quercetin in tablet form, or capsule form, but it's a lot easier to
absorb natural Quercetin into the body from a plant than it is from a product.
There's a guy in Chicago who's been studying, or worked with Quercetin for about 50 years
and found that even as a flavonoid it's hard to get into the body.
So onions are great.
They're very high in Quercetin.
They're a prebiotic.
They're antibacterial.
They're antifungal.
They taste great.
They're not just on burgers, they taste good in a lot of dishes.
So get two brown onions or three medium ones.
I would tend to leave all the crap on them.
I would just chop 'em up in two or three and throw them in the pot.
Forget about the, you might want to take the other peel off it.
You may want to give it a bit of a wash.
Feel the weight of the onion.
Onions gotta feel, have a nice bit of weight about it.
When you buy onions, don't by the light ones.
Pick up several onions and feel the heaviest one, the densest onion.
That tends to be the best onion.
Watermelons are the same.
Tap 'em, feel 'em, pick a good solid one.
So two onions, three onions, a few cloves of garlic, couple of bits of spring onion
go in there.
If you want you can throw a nice deep leafy green in there to get a lot of magnesium in
there and also potassium and various other minerals.
Deep leafy greens are really good for the tummy.
They really help to build up very good gut health because they contain lots of different
types of fibers in them, which also act as good prebiotics.
They're stool bulkers and basically it's like a vitamin tablet.
So put a small bunch of chard, I think it's Swiss chard in there, or you can put kale
in there.
Some people put broccoli in there, but a deep leafy green goes in there as well.
I like to put a bit of carrot and bit of celery in there as well.
To me, onion, carrot, and celery, it's a bit like a coke, fries, and a sundae, if you guys
are that well inclined.
You know how some things go really well together.
Fries and salt go well together, you know not that we should be eating that stuff, but
it goes well together.
So onions, and celery, onions and celery and carrot go well together.
So those three can go into the broth.
You can chuck basically any kind of vegetable in here, root vegetable in particularly.
Now we're also gonna put about a good heaping teaspoon of sea salt in here.
I like the Celtic sea salt.
It's important to add salt into the diet because you've got high potassium and you want also
plenty of sodium in there and this is particularly relevant for you out there who have adrenal
fatigue.
You want enough sodium in your diet, not too much potassium.
People with adrenal fatigue tend to pee out a lot of sodium and that's why they often,
stressed people often hunt around for potato chips, or pretzels for that reason.
Now this is the big one.
We're gonna put some herbs in there.
Now for people watching this video now, especially in the northern hemisphere it's gonna be winter
time coming up and for me it's gonna be summer time, yay.
So I'm gonna do another video and I'm gonna talk about the summer kind of application
of the anti candida food, which will be a candida salad.
Do that in the next video.
So I want you to get a hold of a bit of thyme, not that a lot of people have got time these
days, we're all time poor aren't we, but this is the herb thyme, okay.
Thyme.
Thyme's a lovely addition in this broth.
Now thyme contains, like oregano, carvacrol, eugenol, and different types of compounds
in there that are antibacterial and antifungal and even antiparasitic.
So thyme works in a wide range of bugs and it tastes nice.
So get a little sprig of thyme and drop that into your dish.
You should really grow these herbs, they're tough as boots and sage, and thyme, and parsley
should be three common herbs that most people should grow, 'cause they're so medicinal and
they taste great.
Put a piece, a sprig of thyme into your dish and you could also, if you wanted to, put
a few some oregano in there as well.
Now that needs to be simmered.
When I make these broths, I usually throw a bit, 10, or 15 peppercorns in there.
Don't put cracked pepper in.
Don't do it.
Cracked pepper, you'll do in other kinds of dishes, but for broth, put the whole peppercorn
in there, because you're gonna simmer this for a while.
So the other things is don't use crappy water.
Don't use water that's full of chlorine and bleach and all this junk in it, and goodness
knows what.
Use really nice quality water.
Get by the bottled water or use a water filter to filter the water.
So you want really nice clean, sweat tasting water for the broth.
It makes a huge difference to the flavor of the eventual broth.
Now you're gonna simmer this and I want you to use a stainless steel pot, or cast iron
with stainless steel.
Don't use those aluminum pots.
They're junk, so just bin those.
Throw them away.
So look for the big stainless steel pot with a copper bottom.
Everything goes in there.
The water goes in there and then I'll bring it to the boil and I'll put it on a low setting
probably for about a good two hours.
Just let it simmer.
If you want a super powerful broth.
After two or three hours of low, take all the veggies out and bin them, just throw them
in the compost and then put another lot of vegetables back in.
It's a very good idea, you're gonna get a super concentrated broth.
Now once you've made this up it'll keep in the refrigerator for a few days.
You can also use the liquid as a basis for stir-frys or other dishes and you can even
freeze it in blocks and take it out at a later date and defrost it and warm it up.
This is a excellent medicine for many different purposes for the gut.
If you want to add a bit of chicken or bone in there, you know to get all that extra collagen
and glutamine for leaky gut healing, you can do that as well, but this is antimicrobial
broth remember.
That's what we're focusing on.
So I would keep all the animal products out of this and just use green stuff in there.
So if you have one good cup of this every day over winter time it's gonna go a long
way towards cleaning up that digestive tract of yours from candida and dysbiotic flora
cebo and things like that.
Give it a try.
It's a really good recipe.
Thanks for tuning in.