Candida Albican Yeast-Free Cookbook, The : How Good Nutrition Can Help Fight the Epidemic of Yeast-Related Diseases (Paperback)

~ (Author), (Author), Associates of the Price-Pottenger Nutrition Foundation (Author) "The remarkable recovery of many patients suffering from the symptoms associated with Candida albicans and the development of this cookbook are mainly due to the..." (more)
Key Phrases: cacciatore sauce, cup bell pepper, dehydrator trays, Carbohydrates Grams, Homemade Mayonnaise, Ginger Dressing (more...)

Editorial Reviews

Product Description

This is the complete, authoritative guide that shows how nutrition can fight the epidemic of yeast- and fungus-related diseases and disorders including asthma, bronchitis, depression, fatigue, and memory loss. Fully updated, this second edition includes dozens of new recipes utilizing 12 foods that contain the antiseptic enzymes researchers have discovered will eradicate yeast and fungus.

About the Author

Pat Connolly, a nutritionist, has developed these recipes with Associates of the Price-Pottenger Nutrition Foundation, a nonprofit organization dedicated to research and education.

Product Details

• Paperback: 256 pages
• Publisher: McGraw-Hill; 2 edition (April 1, 2000)
• Language: English
• ISBN-10: 0658002929
• ISBN-13: 978-0658002922
• Product Dimensions: 8.9 x 5.8 x 0.8 inches
• Shipping Weight: 15.2 ounces (View shipping rates and policies)
• Average Customer Review: 4.3 out of 5 stars  See all reviews (18 customer reviews)
• Amazon.com Sales Rank: #10,705 in Books (See Bestsellers in Books)

  Popular in these categories: (What's this?)

  #1 in	Books > Health, Mind & Body > Disorders & Diseases > Allergies
  #1 in	Books > Health, Mind & Body > Diets & Weight Loss > Special Conditions > Low Yeast
  #1 in	Books > Health, Mind & Body > Disorders & Diseases > Physical Impairments

Customer Reviews

Most Helpful Customer Reviews

108 of 110 people found the following review helpful:

5.0 out of 5 stars Mmmm, Tasty!, March 29, 2000

By	Jacob Spinoza (Fl, USA) - See all my reviews (REAL NAME)

I found this book very helpful in the battle with yeast. The recipes are healthy, made from common ingredients, and quick and easy to prepare. They are also very flavorful. By avoiding the foods which promote the growth of Candida Albicans yeast, your body's natural immune defense can re-establish a healthy balance of micro-organisms for optimum health. Following the diets in this book, I noticed a difference immediatley, and was completley free of symptoms in two weeks. (I also used herbs to help fight the candida)

85 of 87 people found the following review helpful:

5.0 out of 5 stars An essential kitchen reference for the yeast intolerant., June 5, 2000

By	Midwest Book Review (Oregon, WI USA) - See all my reviews

Now in a thoroughly updated and expanded second edition, Pat Connolly's The Candida Albicans Yeast-Free Cookbook continues to offer the best and clearest explanation of the role good nutrition plays in helping to deal with yeast-related diseases and allergies. From Crowned Eggplant, Mint-Pea Salad, and Sweet Potato Souffle, to Fish in Butter-Ginger Sauce, Minestrone Soup, and A One-Pot Rainbow Meal, Connolly offers more than 150 delicious recipes for the yeast intolerant diner. Of special note are chapters devoted to "Eating Out"; "A Menu Sampler"; "Candida Folk Wisdom"; "Foods for the Yeast-Sensitive to Avoid"; and "Carbohydrates and Calories". The Candida Albicans Yeast-Free Cookbook is an essential, core title for the kitchen cookbook collection of any family with a yeast intolerant family member.

73 of 75 people found the following review helpful:

4.0 out of 5 stars Easy Candida Recipes, March 6, 2001

By A Customer

I thought this book was very helpful. What I liked most was the "rainbow meal plan" which listed the vegetables and meat combinations you could have on this diet at every meal. Because there are so many vegetables/meat combinations to choose from you shouldn't get bored. The plan also recommends steaming for all your food so it's easy to prepare - all you need is water, a pot and a steamer. The downside is you do have to chop a lot of veggies - however, it's worth it! I also had a hard time with another recipe which called for "Homemade Potassium Baking Powder" pg.83. In the recipe the book says to use potassium bicarbonate which can be ordered from a pharmacy. However, when I went to pick up my bicarbonate it had a skull and cross bone on the bottle and was rated somewhat toxic. When I talked to the pharmacist he said I needed to know what percentage of the potassium bicarbonate was called for because potassium bicarbonate is a strong base. Anyway I had no way to get that information so I skipped that recipe. So obviously the book should be more detailed about things like that. Yet even with this snaffoo I thought the book was helpful and still use most recipes.