A main reason for having Candida in your body is when your bodies PH is not at the proper levels. Usually you are very acidic, and you use baking soda to get your PH to proper levels. Baking soda by itself does not work well, but Maple Syrup combined with Baking soda gives you optimum results.
It is believed that sick cells, mainly cancer cells need more sugar than normal cells (hence why sugar feeds Candida), so that is why Maple Syrup works to carry baking soda. According to http://www.cancertutor.org/Cancer02/Kelmun.html, “The baking soda, being very alkaline, is the main anti-cancer substance. The maple syrup is a “carrier” to get the baking soda inside the cancer cells.” It appears the benefits from the maple syrup and baking soda mix, outweigh the natural sugars feeding the Candida.
You need grade B maple syrup because you will be cooking it, and it is just sweeter than grade A. Sometimes it is difficult to find Grade B maple syrup, so we use a dark grade A. You will also need baking soda that is aluminum free. The correct mixture is 1:3, baking soda to maple syrup. That means for every 1 tablespoon of baking soda, you use 3 tablespoons of maple syrup. Some people just mix it with a spoon and eat it as is, but others will sauté it in a saucepan and eat it like its candy. It is quite good this way. Cook it, take it out, put it on a dish capable of withstanding the heat, and cut it into your desired pieces. Be careful not to burn it.
Take what you have and eat it throughout the day. Try not to eat it all at once, even though maple syrup is delicious. Please try to keep it relatively fresh and only make a few days supply at a time. If you make an entire month’s supply of food, it will probably not be as good, tasting and effective.