Parasite-Candida Protocol 2011.pdf

Candida / Parasite Cleansing Guidelines

© Shams Wesley, L.Ac. All rights reserved.

General Diet Strategies

• Avoid overeating and chew all food thoroughly.

• Avoid eating undercooked meats, raw nuts (especially walnuts), and all raw produce that hasn’t been soaked in apple cider vinegar for 15 minutes (especially watercress, lettuce, parsley, celery and water chestnuts).

• Drink a lot of water. It’s recommended that you drink ½ your body weight

in ounces. So if you weigh 160 lbs, drink 80 oz of water daily. This promotes good bowel elimination.

• Balance pH levels through eating alkaline forming foods and taking 1 tsp of

apple cider vinegar before meals.

• Take a good probiotic (see me for more info on this).

• Use only extra-virgin olive oil when cooking.

• Minimum vitamins: Vitamin C (250 to 500 mg two times a day) and zinc (20 to 30 mg per day) to support the immune system.

• Follow an anti-candida diet (see next pages)



Foods to Embrace

• Raw beet, cabbage, carrot, garlic, leek, onion, radish, and sorrel. These have a stronger anti-parasitic action when eaten raw. Also eat green vegetables. Parsnips and rutabaga are permitted. Fresh vegetable broth with no preservatives is recommended. ~ Vegetables should comprise 40% of your diet.

• Quinoa, millet, roasted buckwheat groats (kasha), rye, oats, barley,

amaranth are allowed grains. Cereals such as cracked rye or barley should be freshly milled just before cooking to avoid rancidity. ~ Grains and sprouts should comprise about 40% of your diet, with at least half being sprouted.

• Sprouts of barley, rice and millet are rich in enzymes and help

assimilation and move stagnation. Along with rye, quinoa, and oat sprouts, these are wonderful anti-candida, anti-parasitic agents. ~ Grains and sprouts should comprise about 40% of your diet, with at least half being sprouted.

• Aduki beans, mung beans, aduki bean sprouts, mung bean sprouts,

soy bean sprouts are especially recommended foods. Beans are best digested if sprouted and eaten with green or low-starch vegetables. You can also use other beans, peas, and lentils. ~ Sprouted and unsprouted legumes can comprise 10% of your diet.

• Animal protein is allowed, but should be minimal. Eat fish, poultry, or

lamb. A minimal amount of butter, goat cheese, and goat milk may be OK for you – check with your practitioner. ~ Animal protein can comprise 10% of your diet.

• Use these spices (parasites and candida hate them): fennel, tumeric,

clove, cayenne, garden sage, ginger, horseradish, thyme, cinnamon, nutmeg, cardamom, chili peppers

• Eat significant amounts of raw garlic any way that you can, pumpkin

seeds, beets, and carrots. All of these have anti-worm properties.

• Only use stevia to sweeten your food. I recommend the tincture.

• Drink at least 2 cups of Pau D’Arco tea daily (use the bark, not the powder). You can also use peppermint, chapparel or burdock tea in addition to the Pau d’Arco. Herbal teas with no caffeine, preservatives, fruit juices, or artificial sweeteners are OK, too. You can buy great quality Pau d’Arco tea for $5/lb at http://www.mountainroseherbs.com/bulkherb/p.php#h_pau.

http://www.mountainroseherbs.com/bulkherb/p.php#h_pau



• Xymogen’s OptiCleanse GHI (Gastrointestinal, Hepatic, Inflammatory disorders) http://www.xymogen.com/xy_products.asp?code=000051



Foods to Avoid

• All refined and processed foods (canned, bottled, packaged, frozen, pre-cooked, or boxed foods usually contain yeast, refined sugar, refined flour, chemicals, preservatives, and coloring).

• All fruits and fruit juices (except fresh lemon and lime. Grapefruit is not

OK in the beginning, but may be added later.)

• All dairy products (milk, cheese, ice cream, cream, sour cream, cream cheese, etc.).

• All sugars or sugar substitutes except stevia

• All caffeine (coffee, black tea, soda, cider, root beer)

• Alcohol (whiskey, beer, wine, and foods / condiments with alcohol added)

• All breads and pastries made with yeast, brewer’s yeast, nutritional

yeast, all yeasts (including breads, rolls, crackers, bagels, pastries, and muffins)

• All foods made with gluten (including wheat, barley, and rye and products

made with these ingredients such as wheat bread, rye bread, and pasta)

• All fermented foods and liquids, such as vinegar (white vinegar, red wine vinegar, balsamic vinegar, mayonnaise, commercial salad dressing, ketchup, Worcestershire sauce, steak sauce, BBQ sauce, shrimp sauce, soy sauce, mustard, pickles, pickled vegetables, green olives, relishes, horseradish, mincemeat, chili sauce). You can have 1 tsp of apple cider vinegar before meals. Substitute soy sauce with Bragg’s Amino Acids.

• Use nuts, seeds, avocados, oils, and other fatty foods sparingly, if at

all. Avoid peanuts, peanut butter, and pistachios. Flaxseed and its oil is an exception, as is raw pumpkin seed and olive oil. Can take up to 1 tbs unrefined, cold-pressed flaxseed oil daily with a meal.

• Sweet potatoes, yams, potatoes.

• Processed, Dried, Smoked, and Pickled Meats (smoked salmon, pickled

herring, sausages, bacon, hot dogs, pastrami, bologna, sandwich meats, salami, corned beef, pickled tongue, and kolbassa, etc.)



Ultimate Parasite Cleansing Protocol This is my ultimate protocol for cleansing parasites. I recommend you take on one additional aspect of it a day, working up to it over the course of a couple of weeks. If you take this on too quickly you may have too much toxicity release at once, resulting in uncomfortable symptoms like fatigue, headaches, body aches, irritability, grumpiness, etc. 1. Upon arising, drink young green coconut kefir or have 2 tbs. cultured

vegetables. 2. 30 minutes later, take the recommended dose of DrNatura’s Paranil™

parasite remedy or whatever other supplements I’ve recommended you take on an empty stomach.

3. 30 minutes later, take 1 tsp of organic apple cider vinegar mixed with 4-

8 oz. of water. This is very important – it harmonizes pH balance. 4. 5 minutes later

a. Eat breakfast containing foods from the “Foods to Embrace” list.

b. Also, have ¼ cup cultured veggies.

c. Be sure to take all supplements you’re to take with food (digestive enzymes, oregano oil, grapefruit seed extract, olive leaf extract, garlic, fish oil, etc.)

5. Before lunch, take 1 tsp of organic apple cider vinegar mixed with 4-8

oz. of water. This is very important – it harmonizes pH balance and parasites hate it.

6. Eat lunch containing foods from the “Foods to Embrace” list.

a. Also, have ¼ cup cultured veggies.

b. Be sure to take all supplements you’re to take with food (digestive enzymes, oregano oil, grapefruit seed extract, olive leaf extract, garlic, fish oil, etc.)

7. Before dinner, take 1 tsp of organic apple cider vinegar mixed with 4-8

oz. of water. This is very important – it harmonizes pH balance and parasites hate it.

8. Eat dinner containing foods from the “Foods to Embrace” list.

a. Also, have ¼ cup cultured veggies.



b. Be sure to take all supplements you’re to take with food (digestive enzymes, oregano oil, grapefruit seed extract, olive leaf extract, garlic, fish oil, etc.)

9. 30 minutes later, take a dose of your probiotic (or take it right before you

go to bed). Notes:

• Drink Pau D’Arco tea throughout the day. You can also mix in burdock tea and fennel tea.

• Be sure to drink lots of water every day. Divide your body weight in half –

drink that many ounces of water per day. Ex. if you weigh 150 lbs, drink 75 oz water daily.

• Eat a handful of raw pumpkin seeds a couple of times a day. Add cayenne

pepper to them and the parasites will really hate it! Raw Produce Treatment - Choose one method below.

• Soak produce in apple cider vinegar solution for 15 minutes. Use 1 tbs per gallon of soak water, or ¼ cup in a sinkful

• Soak produce in hydrogen peroxide solution for 20 minutes (more effective

than vinegar and also denatures pesticides). Use ¼ cup 3% peroxide per sinkful, or 1 tbs per gallon of soak water. Or, spray 3% hydrogen peroxide on produce, wait a minute or two, then rinse

• Soak produce in Clorox bleach solution (use only Clorox). Use ½ teaspoon

per 1 gallon of soak water. Soak produce for 10 minutes, then place in clean rinse water for 10 minutes. Destroys all fungi, viruses, bacteria and parasites.



Sprouting at Home You can easily and inexpensively sprout beans, grains, and seeds in your own home. All you need is a clear glass mixing bowl (1 or 1½ quart), cheesecloth, water, and what you’d like to sprout!

1. Place a layer of beans/grains/seeds about ¼” to ½” thick in the bottom of the bowl. This will give them plenty of room to sprout.

2. Pour enough warm (not hot) water over them to cover them, plus

about an additional inch.

3. Cover the bowl with a layer of cheesecloth fastened with a large rubber band around its edge (two layers of fabric netting works well, too.) The sprouts need to breathe during germination, so you must use a fabric which lets air circulate. Since you rinse the beans/grains/seeds right through the cloth, an open-weave fabric is the way to go.

4. Let the bowl containing the beans/grains/seeds and water stand

undisturbed overnight (or 8 hours). They will absorb most of the water and bulk up to about twice their original size.

5. The next morning, drain the beans/grains/seeds by inverting the

bowl over the sink. Then rinse them well with tepid water – right through the cheesecloth. Drain them afterwards so that they’re moist, but not in standing water..

6. Keeping them moist, but not in standing water, place the bowl in a

warm, dark place (a kitchen cabinet will do).

7. Rinse them the recommended number of times per day for the recommended germination time. A room temperature of about 70º F. is optimal.

8. Continue this procedure until the sprouts are tender and have grown

to the desired size.

9. Be sure to rinse the sprouts before using them. Some sprouts spoil quickly, and other will stay fresh in the produce drawer of your refrigerator for several days.

Bean sprouts can be eaten raw or lightly steamed for use in salads, stir-fries or other recipes.



Notes for sprouting individual types of beans, grains and seeds

Aduki beans

** These are the best choice for healing the digestive system. ** Rinse 4 or more times a day, and they will be ready in about 4 days. These sprouts are ready when they are 1” long. You can eat these raw in salads or lightly steamed or sautéed.

Mung beans

Rinse 4 or more times a day, and they will be ready in about 4 days. These sprouts are ready when they are 2” long. You can eat these raw in salads or lightly steamed or sautéed.

Kidney, Lima, and Black beans

Rinse them 3-4 times a day, and they will be ready in about 3 days. These sprouts are ready when they are ¼” long. To use, proceed by cooking these beans as you would other soaked beans. But take note –

these beans will take much less time to cook. Lentils

Rinse them 3 times a day, and they will be ready in about 2-3 days. These sprouts are ready when they are ¼” long. To use, steam or lightly cook the sprouted lentils.

Sunflower seeds

Use hulled sunflower seeds in airtight packages. Rinse them 2 times a day, and they will be ready in 12-18 hours. These sprouts are ready when the sprouts are just barely showing. ** Use immediately after sprouting, as soon as they turn black. **

Grains (rye, barley, wheat)

Rinse them 2-3 times a day, and they will be ready in about 3-4 days. These sprouts will sprout to a maximum length of ¼” long. Proceed by using them in casseroles, or adding them to bread.

Pumpkin or melon seeds

Use hulled seeds. Rinse them 3 times a day, and they will be ready in 3 days or when the sprout is ¼” long.



How to Make Young Green Coconut Kefir

Equipment:

3 young green coconuts (this should make enough for 1 person for 1 week)

1 packet of kefir starter (you can get this at Rainbow Natural Foods at N. Decatur Rd & Clairemont Avenue or you can order it online here http://bodyecology.com/kefir-starter.html.)

1 glass jar or pitcher with an air-tight seal. The kind of container with a metal latch that you pull down in the front is best. This is important because if any bacteria from the air gets into the coconut water while it's fermenting, it can ruin your kefir.

1 stainless steel pan

1 instant-read thermometer

1 spoon

1 4-cup measuring cup (glass is preferred)

1 screwdriver (with plastic top)

1 hammer

Instructions:

* If you’re making this kefir from water that’s already been removed from the coconut, do step 1 and then skip to step 5.

1. Approximately 1½ hours before you want to make the kefir, sterilize your equipment by washing it in the dishwasher or by bringing water to a boil in a large pot and using long tongs to dip each piece into the water. Set aside everything on a clean towel for the water to evaporate.

2. Unwrap a coconut and place the flat side on a cutting board or in your sink.

3. In order to get to the coconut water, you need to penetrate the outer layer, which is about 1" deep. Make 2-3 holes on the angled surface by placing the tip of the screwdriver where you want the hole to be and hammering it in until there is no resistance. The screwdriver will just slide in. You may also see a little coconut water squirt out. You want to make at least 2 holes so that the water flows out easily; sometimes you need to make 3.

4. Pour the water from the coconut into the 4-cup measuring cup. Continue to drain coconuts until you have 4 cups of coconut water.

5. Pour the coconut water into a pan and gently heat it to about 92 degrees F (skin temp.). Stir in 1 packet of the Body Ecology kefir starter and then pour it in your glass container.

6. Place the jar containing the coconut water in a dark, warm place (72° F is ideal) for 36-48 hours. Let the coconut water sit undisturbed while fermenting.

7. When it's ready to drink there should be a light foam on the top of it. It will taste sour and very slightly carbonated. Store in the refrigerator and drink 2 oz. with every meal and 2 oz. before bed.

http://bodyecology.com/kefir-starter.html



Note: These directions are for making your first batch. When you make your second, third, etc. batches you can just use ¼ cup of the previous batch to inoculate the next batch. Well, it’s ¼ cup for 1 quart, so if you want to make a gallon, you’ll need 1 cup of kefir to inoculate it.

You can use kefir to inoculate your next batch up to 7 times--then you'll need to use another packet. Believe me, you’ll know when it’s time to use a new packet.


© Shams T. Wesley, L.Ac. All rights reserved.

How to Make Cultured Vegetables

Equipment:

1 packet of cultured vegetable starter (you can usually get this at Rainbow Natural Foods at N. Decatur Road and Clairemont Avenue or you can get it online here http://bodyecology.com/vegetable-culture-starter.html.)

2 glass (or stainless steel) jars that hold ½ gallon each with rubber seals and metal latches that you pull downwards to close them. Do not use plastic jars!

13 qt stainless steel bowl for two ½ gallon jars worth of veggies

large cutting board

knife for chopping veggies

grater or food processor with grater attachment, if available

a small bowl (for the starter mixture)

a medium mixing bowl (to mix the brine with the starter later)

1 small and 1 large spoon and 1 huge spoon (small for mixing water with starter kit and then larger for mixing brine with starter later on in the process and huge for mixing veggies together once they’re all grated.)

Instructions:

1. Approximately 1½ hours before you want to make the veggies, sterilize your equipment by washing it in the dishwasher or by bringing water to a boil in a large pot and using long tongs to dip each piece into the water. Set aside everything on a clean towel while the water evaporates.

2. Once your equipment is ready, add a packet of the Body Ecology culture starter to ½ cup of tepid water (approx. 92°F) and ½ tsp. honey in the small bowl, following starter package directions. Set aside to allow the bacteria to multiply.

3. If using dried sea veggies (seaweed), add water to them as the package directs in order to hydrate them. If they are in large pieces, break them into smaller pieces before adding the water.

4. Chop all veggies very finely, grate them, or use the grater attachment in your food processor.

5. Combine all ingredients except for the starter mixture in a very large bowl (I use a 13 gallon bowl) and mix thoroughly.

6. Take out a couple cups of the veggie mixture and put it in the blender with some distilled or filtered water. Puree the mixture to form a juice.

http://bodyecology.com/vegetable-culture-starter.html



Note: the brine is what gives the veggies flavor and they spread the probiotics to all of the veggies, so it’s important to have enough. However, if you have too much brine you might end up with seepage while the veggies ferment. When you press hard on the veggies (once they’re jarred) you want to see the brine level rise to the top of the chopped veggies, but below the cabbage rolls. If this seems confusing, call me.

7. Put the pureed mixture in a separate bowl, add the culture starter to it, and mix well. Do not put the brine back in the blender once you’ve added the culture starter as it can damage the probiotic organisms.

8. Pour the brine into the bowl of vegetables and combine thoroughly.

9. Tightly pack the vegetables into jar(s), leaving at least 2 inches of space at the top of the jar(s). Dip some cabbage leaves into the brine, roll them, and wedge them into the jars to force the shredded veggies below the surface of the brine. Twist the lids onto the jars very tightly.

10. Set the jar(s) in a dark place at room temperature for 3-14 days, undisturbed. Sometimes the fermentation will cause some liquid to seep out of the jar. Put the jar in a glass baking pan so that any seepage ends up in the pan.

11. After the veggies are done fermenting, wipe off the jar(s) if any seepage or foaming occurred and place in the refrigerator. The vegetables are ready to eat at this point and they will continue to improve over time. They will keep for at least 8 months.



Simple Marinara Blend This is the best one to use if you don’t handle sour foods well. It’s a little bland but if you’re scared of trying this then start with this. 24 carrots 4 small beets or 2-3 larger beets. You can use red or golden, either way is fine. 2 cloves garlic ¼ cup fresh basil ¼ cup fresh oregano 1 tbs. crushed dried wakame or arame (both are seaweeds; you can get them at Whole Foods) 1 head cabbage (just use this for the rolled up leaves at the top of the jar.

Simple Blend 2 Heads cabbage 12 Carrots 4-inch piece of ginger ½ cup fresh rosemary or basil to taste ½ cup dry arame or wakame. Reconstitute as directed on package.

Marinara Blend 24 carrots beets (If using very large golden beets, you only need 2-3. If using smaller red beets, use 4) 2 small red onions or 1 large red onions 15 cloves garlic 1 cup fresh basil 1 cup fresh oregano 1-2 tsp marjoram (can use pure essential oil, but only use toothpick inserted and stir into the batch) bay keaf ½ cup dry dulse. Reconstitute as directed on package.

or you can try this version of marinara-style veggies

4 pounds organic carrots, scrubbed and trimmed 2 pounds organic beets (weighed without the stems and leaves), peeled and trimmed 4 medium onions, peeled 2 heads of garlic, all cloves peeled 4 shallots, peeled 1 or 2 handfuls fresh basil, washed and drained 1 large handful fresh oregano, washed and drained 4 teaspoons dried marjoram several leaves of cabbage, washed



Garden Blend 1 head green cabbage 1 head purple/red cabbage 1 head of broccoli (just use the tips or the veggies will become bitter) 1 head cauliflower 1 red onion 12 carrots 1 small yellow summer squash 1 small zucchini squash 1 bunches celery (can take the outside strings off) 2 cloves garlic (or to taste) 2 cucumbers 1 beet (golden or red) 1 red Pepper 1/2 green apple ½ cup dry hiziki. Reconstitute as directed on package. Variations: Try using this blend with cilantro, ginger, dill, radishes, or other sea vegetables. They all change the taste but add powerful nutrients for adding minerals and detoxifying our system.

Red Root Blend 4 red onions 4 rutabagas 24 carrots 2 turnips 2 red peppers 4 small beets beet greens fresh rosemary to taste juice from 1 Lemon 1/2 green apple

Sweet and Sour Burgundy Blend 2 heads red cabbage 2 heads kale 2 celery ribs and leaves 2 red peppers 1 large red onion 20 carrots 2 cucumbers 1 bunch parsley 4-6 inch piece of ginger 1/2 green apple



juice from 1 lemon

Spicy Fermented Veggies 1 lb daikon radish, cut into thin 2-in long slices 1 lb napa cabbage, cut into 2-in squares 1/2 lb carrot, cut into thin 2-in long slices 2 cups green onion, cut into 2-in lengths 2 tablespoons minced garlic 1 tablespoon minced ginger 2 tablespoons hot chili powder 2 tablespoons mild paprika 1/4 teaspoon asafetida powder 2 tablespoons sugar 1 cup water 4 tablespoons coarse salt

http://www.recipezaar.com/library/getentry.zsp?id=286














Support for Moving Bowels During a Parasite Cleanse

Foods that Treat Constipation Lubricating foods: spinach, almonds, alfalfa sprouts, carrots, cauliflower, beets, okra, seaweed Foods that Promote a Bowel Movement: cabbage, asparagus, bran from oats or rice Foods that form a soothing film when administered onto the surface of a mucous membrane, relieving irritation: flax seed, fenugreek seed, psyllium seed, licorice root, marshmallow root. Soak and then eat, or use the in a tea. Make a combination using all three seeds, and take 3 tbs once or twice daily. Laxative herbs: dandelion root, rhubarb root, cascara bark, barberry bark. Use with caution – they are bitter and can weaken you if you’re really tired. Flora enhancing foods: miso, homemade cultured veggies/sauerkraut, rejuvelac, acidophilus, green foods (wheat-grass, micro-algae, alfalfa greens, etc.) Foods to Avoid while Constipated: all products with baking soda or powder, alcohol, tea, yeasted breads, refined “white” foods (flour, sugar, rice, etc.)



Castor Oil Packs A castor oil pack is placed on the skin to increase circulation and to promote elimination and healing of the tissues and organs underneath the skin. It is used to stimulate the liver, relieve pain, increase lymphatic circulation, reduce inflammation, and improve digestion. How it is made Castor oil packs are made by soaking a piece of flannel in castor oil and placing it on the skin. The flannel is covered with a sheet of plastic, and then a heating pad or hot water bottle is placed over the plastic to heat the pack. Materials

• Three layers of cotton flannel or undyed wool large enough to cover the affected area

• Castor oil • Plastic wrap cut 1-2" larger than the flannel (can be cut from a

plastic bag) • Hot water bottle • Container with lid • Dilute solution of water and baking soda • Old clothes and sheets. Castor oil will stain clothing and bedding.

Method 1. Place the flannel/wool in the container. Soak it in castor oil so

that it is saturated, but not dripping. 2. Place the pack over the lower abdomen, beneath the belly

button. If you have to veer to one side, veer to the left.

3. Cover with plastic.

4. Place the hot water bottle over the pack. Leave it on for 45-60 minutes. Rest while the pack is in place.

5. After removing the pack, cleanse the area with a dilute solution

of water and baking soda.



6. Store the pack in the covered container in the refrigerator. Each pack may be reused up to 25-30 times.

A castor oil pack can be placed on the following body regions:

• The abdomen to relieve constipation and other digestive disorders.

• The lower abdomen in cases of menstrual irregularities and uterine and ovarian cysts.

• The right side of the abdomen to stimulate the liver. • Inflamed and swollen joints, bursitis, and muscle strains.

** Safety precautions ** Castor oil should not be taken internally. It should not be applied to broken skin or used during pregnancy, breastfeeding, or during menstrual flow.

Parasite-Candida Protocol 2011.pdf

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Transcript of Parasite-Candida Protocol 2011.pdf