Thursday, November 24, 2011
The blog disappeared for a few days when Blogger's automated system decided seemingly arbitrarily that it convened the terms and conditions. After a bit of foot stamping, I got an apology and the blog was reinstated. Phew! My apologies for any inconvenience caused while The Cardboard Diet was offline.
Sunday, September 04, 2011
I've recently come back from a trip to Vienna, with a brief stop-over in Belgium either side. Belgium is not my favourite place on the planet. Don't try to change my mind; I will stick to my guns. But one of its (few) redeeming features is the range and availability of sugar-free (principally aimed at diabetics) confectionery. I managed to to pick up great slabs of two varieties of chocolate, chocolate coated waffles and a sugar-free Nutella look and taste-alike in a smallish supermarket in a provincial town for around 14 euros. Most of my haul was (I use the past tense as most of it has been consumed already - whoops!) sweetened with maltitol but some made use of a sugar substitute called Tagatose. It tasted okay but I have to confess feeling a little wary of it, it being entirely new to me. Anyone heard of it?
Monday, August 15, 2011
A Twitter friend thinking about going sugar-free (not for Candida-related reasons) recently asked for some advice on dealing with sugar-cravings. I thought it might be useful to reproduce what I told her here.
Okay - if you were being really serious about this sugar-free thing you would go cold turkey. After about two weeks you'd stop craving sweet things and start to be able to better appreciate the natural sweetness in fruits and even some vegetables, like carrots and beetroot. But that would be absolutely no fun at all! So here's my advice:#1 Avoid aspartame like the plague. Anecdotally it has been linked to all sorts of nasty complaints including
neurological disorders. Also, it kids the body into thinking that you're consuming sugar, raises your insulin levels accordingly (I think?) and makes you feel shaky and more hungry. Not good.#2 Also avoid maltodextrin, sorbotol, sucrose, glucose = all refined sugars.#3 Fructose is concentrated fruit sugar and is okay in emergencies. It can be used in place of caster sugar in baking (though you only need 1/3 as much) and can be picked up in most supermarkets and health food shops.#4 Cakes, biscuits, sweets and chocolate sweetened with maltitol (a natural sweetener derived from wheat - body doesn't recognise it as sugar) are a-ok from a 'no sugar' perspective. This is the sweetener most commonly used in products aimed at diabetics. It can sometimes have a strange after-taste - though in the time I've been sugar-free, products have massively improved in terms of taste and quality. It can also cause flatulence and diarrhoea (if you scoff too much of it at one sitting!). However, in my experience your body gets used to it after a while and the side-effects are less explosive. ;) It also helps to keep other people out of your chocolate stash if you tell them it will give them the runs!#5 Agave syrup is becoming increasing available as a baking ingredient and as a sweetener in 'healthy' processed foods. It's derived from cactus and has been used as a sweetener for centuries. It has no side-effects, as far as I'm aware. It is certainly VERY sweet and is good in hot chocolate. You can get it in many larger supermarkets now (baking/sugar aisle). Booja-Booja chocs and ice-cream are sweetened with it. The choc ice cream is AMAZING. But you can only get it in small health food shops and fancy delis. Waitrose stocks a similar type of ice cream - though I think that's sweetened with fruit juice instead.#6 Xylitol - the God among sweeteners as far as I'm concerned. It's derived from beech trees and has been used in the frozen north for centuries. It has no side-effects, as far as I'm aware. However it isn't commonly used in products at the moment, except in mints - because it also, rather miraculously stops and even repairs tooth damage! You can use it in baking, in the same quantities as castor sugar. I have managed to make fudge with it, though in that quantity it had a rather odd cooling taste. It can be bought in health food shops like Holland & Barrett. I've rarely seen it in supermarkets.Some individual products you might enjoy: chocolate sweetened with fructose or maltitol. Many varieties. Available in health food shops like Holland & Barrett and Healthy Living. I have no one favourite brand. Belgian manufacturers are worth looking out for. Most expensive doesn't always equal the best.Nak:d bars. Available from most large supermarkets as well as health food stores. These are sweetened by their high fruit content.Village Bakery nut bars. Again, can be found in supermarkets and health food shops.Bear Nibbles - fairly new, can be found at some supermarkets (Asda, Waitrose) and Holland & Barrett.Dried mango. Delicious.Good Earth fizzy drinks (Cola, Cranberry, Lemonade) - sweetened with agave. Available at Holland and Barrett. They also do decent ketchup and baked beans.Some Boots diabetic confectionery and biscuits. Some is sweetened with sorbitol and aspartame (BAD!); some has maltitol (GOOD, but farty!).A word about Stevia. If you decide to do some baking, many North American sites suggest Stevia as a good sugar substitute. Do not try to find it on the high street; it's banned in the EU (linked with male infertility!!!).That covers nearly everything. One thing you do need to consider: many of these products are really quite expensive. It's worth experimenting with things like fruit purées and honey if you intend to do a lot of baking.
Sunday, June 05, 2011
Wow, no posts for three months, and then two come along at once! ;)
Living in Leicester is a privilege. It is one of the most multicultural cities in the UK - indeed, it may now have become Britain's first minority majority city (a title fought over with Birmingham). One of the happy results of this melting pot of cultures is access to a vast and diverse range of food stuffs.
A good place to shop for exciting ingredients is Narborough Road, in the West End of the city: a long stretch of Asian, Polish, Lithuanian, Turkish and African supermarkets, restaurants and hardware shops, with a few 'traditionally English' pubs and bars thrown into the mix, a couple of charity shops, a Wilkinsons and a great secondhand bookshop called Tin Drum. I spent the weekend cat-sitting that side of the city and took the opportunity to visit the 'International Supermarket' (does what it says on the tin), where you can buy Eastern European, Turkish, Lebanese and Syrian tins and packets and cartons and boxes. Bliss.
I'm planning to devote a few posts to each of the ingredients/foodstuffs I purchased, starting today with Mulberry Syrup.
A friend of mine who follows a low GI diet, alerted me to the existence of these jarred fruit syrups - grape (a candida no-no), carob and mulberry - which I believe are Eurasian (for want of a better word) and Middle Eastern in origin. Mine is Turkish (with a German label). It contains nowt but concentrated fruit syrup, dark and viscous and delicious-looking. I haven't yet tasted it; I don't want to open the jar until I know what to do with it.
I have found a 'recipe' for Sharab el Toot: a refreshing summer drink from the Lebanon. I'm sure xylitol or agave would replace the sugar content quite adequately. Quite possibly the mulberry syrup au natural would be perfectly sweet enough for my adjusted palate. I really don't know; I've never tried mulberries! There's also this: a milk and mulberry pudding, which sounds equally interesting. Again, I would substitute the sugar for agave or xylitol, use semi-skimmed goats milk and pick up some rose or orange blossom water on my next trip to Narborough Road!
So, candida diet hive-mind? What would *you* make with it?
Wow - doesn't time fly? No updates generally means nothing of any import to report, which is kind of true. Though I am aware that I had promised to give some feedback on the recipes in Rebecca Richardson's Candida Can be Fun!.
Overall I am very impressed. As I said in my last post, the simple fact that Rebecca is British makes it so much easier (for me) to source the ingredients and work out cooking instructions. Yes, North America, we *are* separated by a common language. You wouldn't believe how much time I have spent in the past trying to decipher recipes! A down-to-earth, realistic book with simple and genuinely tasty (and adaptable) recipes has been sorely lacking; an oversight which has been admirably resolved here by Rebecca. I have tried several of her recipes to date, and nothing has put me off trying further ones in the future. For instance:
Beef Mulligatawny Soup on p. 43 is absolutely delicious; really quite special. Though, when it came to it, I rather wished I had not tried to blend it with my handheld. This needs a good whizz in a 'proper' goblet liquidiser. In the future I will use all the same ingredients to make a casserole instead, which will be just as good.
Hungarian Aubergine with Polenta (p. 73) was really tasty. Invest in some good quality paprika for a lovely, full-bodied smoky flavour. I wasn't so thrilled by polenta though - not to my taste. When I make this again, I shall substitute rice.
I've made Sesame Seed Parsnips (p.103) several times. A good, simple recipe that helped me work my way through the enormous quantities of these not-so-favoured-by-me root veg that showed up in my weekly veg box earlier in the year.
Tabbouleh (p. 121) made with quinoa instead of bulgar wheat was fantastic and even better the next day after the ingredients had marinated together in the fridge overnight. Ate it in various combinations with other ingredients over the following three days and didn't get bored.
Courgette and Butternut Squash Pasta on p. 62, has been my only disappointment to date. It's the sort of recipe which really needs cheese - something 'young' and tangy like feta. I was also rather unimpressed with the texture of cold corn pasta (I'd made a big batch for packed lunches). If I make this recipe again I will substitute wholewheat pasta twists. Roasted butter squash is, however, one of the most delicious things ever. So, even if you don't make this recipe, try adding it to salads. Well worth the (minimal) effort.
So, all in all, Candida Can be Fun! gets the thumbs up from me. Well worth the £20 cover price.
Buy it from Amazon here.
- or direct from Rebecca here.
In other news, would we all agree that The Cardboard Diet needs a make-over? Wordpress is beaconing...
Saturday, March 19, 2011
Just received my copy of a new Candida recipe book, Candida Can be Fun!, written by Rebecca Richardson - a fellow Candida sufferer. I've only managed to have a quick flick through, but the recipes look great and very suited to my tastes, i.e. lots of Asian and one-pot kinds of meals. And best of all, she's a Brit! So, the ingredients are familiar and easy to source. I shall try out some of the recipes this week, and report back my findings as soon as possible. In the meantime, why not try out the free recipes on Rebecca's website?
Wednesday, January 12, 2011
Sunday, January 02, 2011
After coughing continuously for the last week and a half (Christmas was a total wash-out), I've given in: I'm taking Pholcodine. Which, of course, is full of sugar and alcohol. Frustrating, especially as I have managed to maintain the Candida diet all through the festive period, with not one slip-up. Not even a tiny piece of Turkish Delight has passed my lips. Still, what can you do in these circumstances? I cough all night, every night, not just keeping myself awake, but everyone else in the house too. I am exhausted and have managed to pull a muscle in my side. Feel like I've been beaten all about with a lump of two-by-four.
Pholcodine it is then. I'm trying my Mum's tip: 5ml dose in a cup of hot water, three times a day. Here's hoping it works. I do not want to end up how I was this time last year: steriods, two courses of antibiotics and a chest x-ray. For four months I coughed. FOUR flipping months - Christmas right through to Easter!
In better news - the anti-fungals (Nizoral) I was prescribed a few weeks ago seem to have done the trick, at least for now. Hallelujah.