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The Body Ecology Diet: Recovering Your Health and Rebuilding Your Immunity Paperback – June 15, 2011
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About the Author
Donna Gates, a nutritional consultant, author, and lecturer, has helped thousands of people overcome candidiasis and other immune-system disorders. Drawing on the best of modern medical science, ancient Chinese medicine, and naturopathy—combined with years of firsthand experience counseling clients—she created Body Ecology, her own system of health and healing. Donna regularly appears on radio shows and conducts workshops to educate the public on medicinal foods.
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Top Customer Reviews
I used to be on the raw food diet, ate organic and healthy and I was still experiencing a low immune system, breaking out, and a chronic yeast infection that I've had for over 5 years. I've tried treating the yeast infection with antibiotics, a watered down hydrogen peroxide douche, and boric acid suppositories. None of the treatments stuck. My yeast infection returned with in a day or two of stopping the treatment. If I ever had more than one day a week of an early work day, I came down with a sore throat.
I'm so ecstatic to report that this diet has cured me of my yeast infection. I can't believe it.
It was difficult for me to return to cooked foods because I loved the principles of the raw food diet, but being cured of the yeast infection has made me a believer. Obviously my body wasn't receiving the nourishment it needed to heal itself.
I gave this 4 stars only because the book is a constant advertisement for her products. I realize that a person needs to make a living, but I felt like it was a little overkill. If you do a Google search you can find other ways to make cultured vegetables without using her starter kit. I use 1 liter of water to 2 TB sea salt and pour it over a mixture of chopped veggies and let it sit on my counter for 7 days. So far, it's worked great. I also purchased water kefir granules 2 years ago from an online shop that only sells that and they are still healthy and creating wonderful drinks. I will eventually use them to make cultured coconut water.
I went through some crazy sugar withdraws during this first week. I felt like I was a drug addict. That has been the most difficult part of this adjustment. Teas with flavored stevias (specifically vanilla cream) and my recipe for homemade healthy kettle corn has helped me greatly.
I also strongly disagree with Ms. Gates regarding the use of kefir grains v. a starter culture to make cultured milk or coconut water. She claims that using a stater culture (which is sold on the BED website) is a far superior method because "you cannot be certain that the correct microflora are there [in the wild grains]." That may be true in the case of neglected grains, but wild grains contain a vastly greater number of microorganisms than starter cultures, all fused into a single, amazing symbiotic organism. No one has ever been able to replicate the diversity found in a kefir grain, not in a lab or a factory. Starter cultures, on the other hand, contain "some of the organisms that are part of the traditional kefir symbiosis, but not all of them, and without the complexity and resulting unity of kefir's evolved life form" (Sandor Katz, The Art of Fermentation). My take is that, in the case of kefir as well as that of most cultured foods, the product of wild fermentation (from grains) is nutritionally far superior to the product of controlled (culture powder) fermentation.
A few gems from the book: the emphasis on probiotics and cultured foods, which are key in restoring digestive health, and recipes for making coconut and milk kefir. I also really appreciate the 80/20 rule because it emphasizes the importance of eating a lot of vegetables.