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Hi Sue. In general one should use as little good quality sea salt as possible in macrobiotic cooking. Salt is very yangizing (constricting) and also leads to excess thirst and water retention.
It is a better policy to use salt in the form of shoyu (soy sauce) that has been fermented and aged and is not as powerful a constrictive force. But do not go over boad on this either. Salt also tends to balance oil in the body and aids in the digestive process making the blood more alkaline and resistant to pathogens.
Candida overblooms really do not have much to do with too much salt as it does with too little salt when body becomes more acid. Raw fruits, dairy, alcohol, gluten products, antibiotics and simple sugars are the biggest culprits in candida overblooms. Eating less of these products will help restrict yeast growth. A good tea for helping to regain this balance is made by steeping a tea bag of Pau d'arco herb into one cup of hot corn water. This can be take three times daily.
I hope this helps.
In peace, Roy (running late for work...)
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