--No Candida with High Brix foods--

Hi, All!

Just got in from the weekly farmer's market.

Had been cecking celery for 2 weeks, finding all very pale, tasteless, brix under 2-4 or so, sharp to slightly fuzzy. Organic, or not, a pretty poor lot!

This week, I noticed some that was much darker green, with smaller stalks, more branches and [very dark green] leaves. The brix was around 6 and quite fuzzy!
It reminded me of some I used to grow at home when I had more sun in my yard, about 15 years ago. I used to dry the leaves and add them to soups in the winter.
Needless to say, I bought some, and complimented the farmer on his good quality produce!

Other finds this week: 18.2 medium fuzzy plums and nectarines! More of the hi-brix apricots I tried last week: bought lots, and will try drying and freezing some! This vendor is VERY open to the hi brix concepts, so have referred him to the askmoreless. com website and here for more info.

It sure helps to know the brix when selecting produce! By looks, weight, sap thickness, and taste I would have been fooled several times and bought stuff with too much sugar and not enough other solids. Havn't had even a whisper of candida/yeast overgrowth since I started selecting my food this way! pH getting more stable, too.

Thank-you Moreless! The fuzzy line never lies!!!! Now I know I am getting the best food avaiable to me...and interestingly enough, once most of my food rates above average with some mineralization, don't seem to have food cravings for too much or wrong kinds of food! Also don't seem to have most of my former food allergies, except to peanuts.

I am so grateful to have eating become an enjoyable beneficial adventure, instead of a confusing, fear-inducing nightmare or chore!!!!

Thanks Moreless, and others posting here!

Di

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