Hi Marjolein, Just to respond to a couple of your replies. > I don't understand exactly why eating protein at each meal will cut sugar > cravings. Could you explain this? I happen to be a convinced vegetarian. > Making me eat meat is very difficult. Could I substitute with tofu? What has made you a convinced vegetarian? Ethical concerns or love on animals? (very understandable). Or the idea that a veggie diet is best for health? (very questionable, especially for anyone with a chronic yeast condition). It is my personal experience that all-veggie meals just don't give me 'staying power' and I get hungry between meals, and then overeat on high-carb snacks (and eat too many carbs overall). Perhaps if I was assimilating better I would be fine with less protein, but that's debatable. I know that I do assimilate much better than I used to. Tofu is problematic for a few reasons I have read about - presence of enzyme inhibitors not totally removed by processing, a less than ideal amino-acid balance, and, when compared to high-quality animal foods they might substitute for, a lack of many beneficial coenzymes and other nutrients. Maybe as a woman the soy phytoestrogens might counterbalance some of the detriments if you need those effects. I tried a high-tofu, mostly veggie diet about 3 years ago, and the result I'm convinced contributed to hypothyroidism. I had to take thyroid pills for awhile to function half-normally. Raw foods and more and more balanced protein, avoiding the toxins in factory-farmed animals, and by and large avoiding anti-nutrients such as found in tofu and broccoli, helped reverse the problem, and I don't need the pills anymore. My hands and feet are nice and warm these days (despite the so-called 'cooling' effects people might expect from eating so much raw food!). I'm not actually allergic to tofu, though, and I have eaten it a couple of times over the last few months. > I > also understand that although I'm not a meat eater, it's still > better not to > combine carbohydrates and proteins into one meal. Some people experience this, but one of the potential benefits of raw is that it is often less of an issue. > I was also adviced not to eat the same food twice within 4 days in a row > (rotating food). Although I'm very sensetive to things, I've eaten certain staple foods that have been beneficial to me almost daily for years now (organic red-leaf lettuce, red onions, carrots, Country Hen eggs) with no signs at all of allergenicity. I also had a blood test a few years ago that claimed severe allergy to egg. In contrast though, I'm sensetive to certain foods when cooked but not when raw (and others are OK lightly-cooked or raw), and no blood test or alternative-MD ever told me about this possibility - after doing a bit of reading and experimenting I discovered it myself. So I think the allergy potential, or what is assumed to be allergy but is really just sensetivity, of raw-edible foods may often be based more on the quality of the food, or denaturing or lack of, than the type. Rotating 'non-edible-raw' foods like rice or beans or tofu, or dairy that you can only get in their pasteurized forms but would be much better raw, may be more useful. > I'm using organic rice (full rice, my dictionary calls is unpolished rice, > what's the English word for it anyway?) Brown rice??? Some people feel white basmati rice is actually best and easiest to digest, and that brown rice is often rancid. Buckwheat is a good gluten-free 'alternative' grain, but it seems that all grains when overeaten tend to promote yeast overgrowth. Paul