"Hundreds of possible symptoms may appear in many different combinations. Because of the confusing symptoms, CRC (Candidiasis) is difficult to diagnose, and because CRC is not yet fully understood, many medical professionals are skeptical about its existence and thus unlikely to diagnose and treat it."
from Candida-Related Complex: What Your Doctor Might Be Missingby Christine Winderlin

The good health I’ve enjoyed for 40+ years came to a long pause about two years ago following a stressful event where I was forced to quickly leave my home and relocate under very disturbing circumstances.  The tension and uncertainty were awful and the event was highly emotional and upsetting.  I didn’t eat right during that time - lots of coffee and quick fixes for meals - and I couldn’t sleep most nights.  By the end of this 10 day event I had a patch of eczema on my neck.  As I settled into my new home, the stress factor decreased, but the eczema got worse.  Soon my entire neck was covered with the rash which itched so badly that I couldn’t sleep.  Hydrocortisone creams worked initially but with diminishing returns.  My skin was getting thinner and more irritable and the hydrocortisone wasn’t helping the itching anymore.

Seeking help and wanting several opinions, I visited allopathic and naturopathic doctors simultaneously.  The allopath prescribed an antihistamine with something to help me sleep and some stronger hydrocortisone cream.  The naturopath tested for allergies and began NAET testing and treatments on me.  At this same time a raw foodist friend felt convinced I had Candidiasis and recommended that I modify my diet.  I went on the raw foods diet for two months and although I felt overall in better health for awhile - my rash symptoms were unaffected.  At some point, the diet also seemed to stop working. I felt worse than I had before I started it.  I know now that I was most likely experiencing Candida die off which actually causes worsening symptoms but at the time it seemed the diet was making me sick.  To add to this both my allopathic and naturopathic doctors frowned on the raw foods diet - believing it taxed the digestive system.  From where I stand now I think this is actually true.  With Candida there’s enough to contend with and the predigesting role that cooking plays may be important when the Candida is really out of control.

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Olive leaf has been used medicinally throughout known history. The herb destroys pathogens, bacteria, fungi and viruses by inhibiting the replication process. Unlike synthetic antibiotics, it destroys only the bad bacteria and protects the good without building antibiotic resistance.

From Wikipedia:
To prepare olive leaf tea place one large teaspoon (approx. 10g) dried olive leaf in a tea ball or herb sack. Drop into two quarts boiling water, immediately reduce heat to a medium simmer and let tea brew in covered pot for three to ten minutes. Stir tea occasionally, strain to drink and/or refrigerate. Tea should be a medium amber color. To combat a specific ailment, sip refrigerated or re-heated tea and consume entire two quarts over a two day period. Olive leaf can also be taken in powder, liquid extract or capsule form.

12 oz. your favorite brown rice pasta
2-3 T. water
1 1/2 broccoli spears
1 1/2 cups sliced red peppers
1 1/2 cups canned artichoke hearts (not the marinated kind)

Cook pasta until tender but firm. Drain and rinse in cold water. Set aside to cool.

In large, deep skillet, heat the water and sauté the broccoli, mushrooms, and bell peppers for 5 minutes or until tender-crisp. Remove and rinse in cold water.

Toss with pasta, veggies, artichoke hearts and olives about a 1/4 cup of you favorite oil and apple cider vinegar / lemon juice dressing or use:

1/4 c. olive oil
1 t. garlic, pressed
1 t. salt
Chopped basil to taste
1 t. apple cider vinegar or lemon juice
black pepper

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Mousse:

1 package firm SILKEN tofu
1 cup blueberries
1 teaspoon lemon extract
2 1/2 tablespoons Xylitol

Sauce:

1/2 cup blueberries

Break the silken tofu into pieces and place in a food processor or blender. Add the berries and the lemon extract. Blend until very smooth. Add the xylitol. Pour the mousse into individual serving glasses or small bowls. Refrigerate for 3 or more hours. You can make the mousse the night before you want to serve it. To make the berry sauce, place the thawed berries in the blender and blend until smooth. Taste and add xylitol if desired.

Before serving, pour 3 tablespoons of the berry sauce over each individual mousse.