Greetings.
Eric Bakker, naturopath from New Zealand.
Thanks for catching up with me on this new video.
What natural sugars do I recommend for people on the Candida diet?
To be honest, I don't recommend any sugars at all.
I don't really like any sugars in my kind of diet.
I'm a beekeeper.
I've mentioned it to you many times.
I use honeycomb or honey, but then again, I haven't got Candida or Candida issues.
Especially, Manuka honey is my favorite, which is proven to have many different anti-bacterial
and anti-fungal properties.
Xylitol and Stevia I've written about quite at length in my book, Candida Crusher.
I particularly like xylitol.
I used to buy big bags of it when my kids were little.
Xylitol really has only been around, I think, for about 20 years.
It's actually very popular in many countries.
When it first got launched in the UK, the England, it got banned.
They tried to ban it.
The sugar board hated it.
But what I love about xylitol is it's actually a sugar alcohol, so it's a kind of sugar that's
not really a sugar.
It's extremely sweet and it's found in many different types of berries, fruits and even
vegetables and even bark from birch trees it's found in.
It's actually a natural sugar.
But unlike cane sugar, it's not really going to affect you in the same way.
It doesn't have the same glycemic index, so it doesn't shoot your blood sugar up and push
insulin up and make it crash, which is a crazy thing to do.
I did a dumb thing when I was in America recently.
I was very thirsty and hot, so we stopped by this stand and I saw this gelato, fruit
ice cream.
I thought, "Wow, that looks pretty cool.
It's hot here.
I'm going to have some of that."
So I had a scoop of this and within 10 minutes of eating it, I got shaky, palpitations, I
felt nauseous and I thought I was going to pass out.
Tracy thought I was going to have a heart attack, but I knew it was a blood sugar problem
and I knew how stupid I was.
Gelato in New Zealand doesn't have that kind of sugar levels that I found in America.
Everything in America has got sugar in it.
Everything.
It's fake.
I'm sure they even put sugar in toilet paper over there.
Yeah, xylitol.
It's good.
It inhibits streptococcus mutants, which is a bacteria on your teeth and in your mouth
that's involved in oral plaque.
So the dental associations love xylitol because it actually stops dental decay.
Would you believe it?
It's actually very good for children and it's also put in toothpaste for that reason and
in chewing gums.
Xylitol like stevia � we'll talk about it in a minute � can come in sachets or containers.
Just be careful it hasn't got multi-dextrin or other kinds of crappy sugars mixed in with
it.
Sometimes they'll do that.
Buy xylitol from a reputable supplier.
You can use it in baking and cooking and things like that.
It's very sweet.
I prefer that you only have very, very small amounts of this kind of stuff.
Don't add it liberally to all of your foods.
You'll find it too sweet to take it anyway.
The other thing I like about xylitol is it inhibits this stuff called acetaldehyde, which
is made by Candida, that the World Health Organization is classed as a carcinogen or
a cancer-causing compound.
The Italians have done research on Candida and found, in most cases of cancer, Candida
is actually lurking in the background.
This xylitol can inhibit the toxin produced by Candida that actually pushes cancer up.
It's not a bad one.
By my preference is for stevia.
Stevia rebaudiana is a small plant that grows in Paraguay and various countries like that
in South America.
It's beautiful, sweet flavor.
When I grew this one last summer, which I'm growing again this year, I had some kids in
the yard.
I said, "Hey, check this out."
And the little girls were coming over, picked a few leaves off.
I said, "Try this out."
And they reluctantly chewed it and they went "Wow, this tastes like sugar."
You can actually grow stevia rebaudiana.
You can probably get it from a nursery or a garden specialist or you can get seeds and
grow it yourself.
It's nice to add to salads.
It's nice to add to drinks.
To me, that's the best way to enjoy sugar is from a plant because you've got all the
fibers with it.
Stevia will come in small sachets.
There are about three or four grades of stevia.
You've got beverage grade.
You've got confectionary grade.
And I believe also you've got one for cooking or baking.
Stevia is very sweet.
It's many times sweeter than cane sugar, so you only need a very, very small amount of
it to put in a drink.
Stevia, unlike xylitol, it does have an effect on blood sugar, but it's miniscule.
For diabetics, I would say have xylitol.
But if you're not a diabetic and you want something sweet, go for the stevia.
It's delightful.
Xylitol I would see more of a drier kind of sweet taste for want of a better word.
It's a different kind of flavor.
You need to experience both of them to see which one you like.
My preference is for stevia.
Yours maybe for xylitol.
Xylitol is spelled with X.
Check both those sugars out.
But remember, the best sugar is no sugar.
If you really want to enjoy sugars, eat berries instead.
Raspberries, blueberries, strawberries, bell pepper, the capsicums, the bell peppers, these
are quite sweet.
These are natural forms of sugar with all the fibers that go with them.
I think it's a much better approach for your digestive system than just sprinkling bit
of stuff out of a packet on your food.
Check it out, xylitol and stevia.
Those are the two core ones that I recommend if you've got Candida.
They may be an issue with small intestinal bacterial overgrowth.
If you get bloating and gas when you have stevia or xylitol, stop it at once and you
may need to do some breath testing for SIBO or whatever you call it.
If you get really bad issues with these kinds of sugars, you may even want to consider comprehensive
stool testing to see if you've got a lack of beneficial bacteria and lots of bad bacteria
lurking in your digestive system.
Because this is often the case when these sugars really play up on your digestive system.
It's not just Candida.
You've got to think about other bugs as well.
Thanks for tuning in.