Military Giveaway

kaufmann-1-header
Fungi are known human parasites. They can enter our body in many ways, including inhalation and by eating foods with fungus in them, which is not uncommon. Several fungal species in our air and food supply that make poisons substances called mycotoxins. The study of fungal poisons is a relatively new field of science. Its genesis occurred in England in the early 1960s when thousands of turkeys died from eating peanut meal that was impregnated with a mycotoxin (aflatoxin) known to cause illness and death in both humans and animals.
In the 1970s, when I began studying fungal diseases, I soon realized that peanuts were not the only foods that were contaminated with poisonous mycotoxins. As a matter of fact, some of the most common foods, such as wheat, corn, and beer, are mycotoxin-contaminated foods. From the scant literature on mycotoxins that existed in the 1970s, I developed a diet that minimized exposure to fungal poisons.

Pathogenic fungi actually cause us to crave the foods

Today, we know significantly more about the link between our diets and fungal exposure, and this knowledge is presented in The Kaufmann 1 and Kaufmann 2 Diets. The premise for avoiding foods that feed fungi is quite simple; avoid yeast foods like baker’s yeast and brewers yeast, avoid foods that are contaminated with fungal mycotoxins like grains and alcoholic beverages, and avoid eating fungi, itself, in the form of mushrooms, quorn, and other foods. The premise has remained the same for decades in my books and diets.

Advancements in our understanding of how internal, pathogenic fungi actually cause us to crave the foods (sugars/carbohydrates) required for their own survival and of foods that are either contaminated with or that feed fungus continue to this day. This 2018 update represents current information on my understandings of these advancements. Additionally, the diets consider food allergies and food addictions that many people have.

If you are sick, always work with a healthcare professional when initiating dietary changes. If the underlying reason you are sick is linked to fungus, The Kaufmann Diets (although initially causing a die-off reaction called a Herxheimer’s reaction in some people for a short time) may have you feeling significant improvement within a few weeks.

 

The Kaufmann Diets

Fungi are known human parasites. They can enter our body in many ways, including inhalation and by eating foods with fungus in them, which is not uncommon. Several fungal species in our air and food supply that make poisons substances called mycotoxins. The study of fungal poisons is a relatively new field of science. Its genesis occurred in England in the early 1960s when thousands of turkeys died from eating peanut meal that was impregnated with a mycotoxin (aflatoxin) known to cause illness and death in both humans and animals.

In the 1970s, when I began studying fungal diseases, I soon realized that peanuts were not the only foods that were contaminated with poisonous mycotoxins. As a matter of fact, some of the most common foods, such as wheat, corn, and beer, are mycotoxin-contaminated foods. From the scant literature on mycotoxins that existed in the 1970s, I developed a diet that minimized exposure to fungal poisons.

Today, we know significantly more about the link between our diets and fungal exposure, and this knowledge is presented in The Kaufmann 1 and Kaufmann 2 Diets. The premise for avoiding foods that feed fungi is quite simple; avoid yeast foods like baker’s yeast and brewers yeast, avoid foods that are contaminated with fungal mycotoxins like grains and alcoholic beverages, and avoid eating fungi, itself, in the form of mushrooms, quorn, and other foods. The premise has remained the same for decades in my books and diets.

Advancements in our understanding of how internal, pathogenic fungi actually cause us to crave the foods (sugars/carbohydrates) required for their own survival and of foods that are either contaminated with or that feed fungus continue to this day. This 2018 update represents current information on my understandings of these advancements. Additionally, the diets consider food allergies and food addictions that many people have.

If you are sick, always work with a healthcare professional when initiating dietary changes. If the underlying reason you are sick is linked to fungus, The Kaufmann Diets (although initially causing a die-off reaction called a Herxheimer’s reaction in some people for a short time) may have you feeling significant improvement within a few weeks.

Sugar/Sweeteners 
Allowed: Stevia and xylitol (either derived from corncob or birch tree bark)
Excluded: No added sugar is allowed while following the Kaufmann 1 Diet, including honey, agave, or other “natural” sweeteners. Aspartame and other artificial sweeteners are not allowed on the diet.

 

Fruit  
Allowed: Green apples, berries, avocados, fresh coconut, grapefruit, lemons, limes, and t