Candida Albicans is a fungus/yeast which thrives in these situations:

  • in an alkaline environment,
  • in a low oxygen environment,for example, with anemia or hypothyroidism,
  • in a gut with too much ‘sugar/carb’ residue,
  • in deficiencies of vitamin A

In order to correct Candida, we want to ‘starve it out’ while providing dense, healthy nutrition for your system. Feel free to read the many online and book sources about candida and anti‐candida diets – but don’t add supplements or restrict foods without checking first with me. Each of these sources is written for a mass audience and not every suggestion is needed by every person for healthy recovery.

I recommend:

  • The Candida Albicans Yeast‐Free Cookbook, by Pat Connolly
  • The Yeast Syndrome, by John Parks Trowbridge
  • The Yeast Connection, by William Crook, MD
  • The Yeast Connection Cookbook, by Crook and Jones

Please follow the dietary restrictions for foods that are in your individual protocol, even if they might be allowed on the Candida Diet.

Use the General Diet Guidelines for overall healthy nutrition choices.

For balancing the flora and decreasing the Candida overload:

  • Do not eat sweets of any kind, including fruit at the beginning. Once the major symptoms subside and stabilize, fruit can be added gradually.
  • Avoid the very sweet fruits (banana, grape, cherry), and avoid the very alkaline citrus fruits (which taste acidic in your mouth but are alkaline in the gut.) Erythritol, maltitol, mannitol, and xylitol are also types of sugars to be avoided.
  • Do not use artificial sweeteners! Stevia is allowed as a sweetener only if you have tested compatible for it.
  • Do not eat any flour products, such as bread, muffins, pancakes, bagels, cookies, etc., even if this product is usually allowed on your protocol. It will still not be healthy to have when there is candida overload. The carbohydrate content in your diet should only come from vegetables, small amounts of legumes or beans, and possibly from brown rice and/or quinoa which have been soaked and rinsed before cooking, and in small quantities only. Variations of this, and additions, can be discussed with me at the next consult.
  • Do not use vinegar. Use lemon juice to make your own salad dressings. Use lemon juice on vegetables for taste.
  • No tomato or tomato sauce.
  • No alcohol.
  • Avoid perfumes, fragrances, new carpet and paint, cleaning products with fragrance, and fumes of all kinds. Avoid chemicals (e.g., bug spray) and commercial sunscreens.

These foods will help heal your system:

  • Garlic is an anti‐fungal. Eat as much as you can. To provide the best medicinal benefit, skin the clove and let it sit for 15 minutes before cooking. Or, chop it in small pieces and place at the back of your tongue and swallow (to prevent garlic breath.) Chewing parsley afterward is a healthy breath freshener, and a liver and kidney cleanser, too!
  • Other anti‐fungals are oregano, onion, cumin, basil, avocado, radish, and pau d’arco tea. Good gut antiseptics are horseradish and ginger root.
  • Use coconut oil, coconut milk, and coconut daily to heal the infection in the gut, support gut cell healing, and boost immune and thyroid functions. The Non‐Dairy Egg Nog recipe can be sweetened with Stevia and vanilla rather than honey.
  • Eat lacto‐fermented foods, as tolerated, daily. These are listed in the General Diet Guidelines.
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