In most cases, people with celiac disease have a problem with the immune system, which often manifests as general exhaustion. The causes are different, most commonly is anemia (iron deficiency in the bloodstream), overgrowth of candida fungus (candidiasis), Thyroid disruption, …
Candida is also found in a healthy organism, but its level is controlled. If the candida level in the body starts growing, its toxic by-products will start occupying the immune system and this opens the way for autoimmune diseases.
Some of the symptoms of candidiasis are chronic fatigue, bloating and other digestive problems, bad breath, mucus in the stool, frequent colds, constant hunger for sweet food and yeast bread, poor immunity …
For people who have a problem with candidiasis, it is very important to establish a proper diet. The first step of healing is a rigorous diet that first and foremost requires the elimination of sugar and all kinds of yeast. These are at the same time two basic ingredients of bread that is presented in our every day life. Yeast is not harmful to people who are healthy, it is a rich source of vitamin B that promotes the functioning of the nervous system, it helps in the regeneration of skin, hair and nails … but given that it is a the fungus like as candida, its intake will only accelerate the development of the disease if you have it.
To make your candida diet easier, start with yeast free bread first. Yeast free gluten-free bread contains: sesame (extremely rich in iron, calcium, vitamins E, B1, B6, folic acid and a very powerful antioxidant), flaxseed (the best source of omega 3 fatty acids), sunflower seeds (contain a large amount of magnesium which perfectly balances the human body and selenium, which is a major cause of thyroid dysfunction). The method of making this bread is a little different than usual, but you will get used to it quickly.
- 300g Schar Mix B - Bread Mix gluten free flour
- 100g corn flour
- 2 tablespoons of ground flax
- 2 tablespoons of fresh sunflower seeds
- 2 tablespoons sesame
- 1 baking powder
- ½ teaspoons of baking soda
- some salt
- 350ml of lukewarm water
- juice of half a lemon
- Mix all the dry ingredients, then add the water with the lemon juice and combine everything. The mixture should be liquid . Cover the boil with foil and let stand for 2-3 hours, then transfer to a greased mold and bake at 220ºC for about half an hour.
- You can combine other gluten free flours such as millet, buckwheat flour, etc.