1. What Foods Should Be Avoided 2. Some Simple Guidelines 1. What Foods Should Be Avoided

Yeast is found in all manufactured citric acid and in most fruits; in vinegar, which is made of fermented wines, and in ciders from such fruits as grapes, pears, apples, and some herbs. Vinegar is used as a preservative for mustard, catsup, olives, mayonaise, many dressings, pickles, horseradish, spices, soy sauce, Worcestershire sauce and dried fruits. Canned or frozen fruit juices contain yeast, only hand-squeezed and fresh juices are yeast-free. Fruit and fruit products that are canned commercially have a higher yeast content than those that are canned at home. Melons (especially cantalopes) and oranges are loaded with mold and yeast on the outside skins. Fruit should be eeled, not cut into, because in the motion of cutting through the skin with a knife, the meat of the fruit is contaminated.
Mushrooms and cheeses of all kinds contain or actually are specific types of molds or yeasts; for instance, Roquefort cheese contains the mold penicillium Roqueforti. Other yeast-containing milk products are buttermilk, sour cream, cream cheese, ricotta cheese, ice creams, powdered milks and milk itself.
Tea, pepper, coffee, coffee substitutes, many spices and tobacco acquire molds or yeast in their drying processes. Left-overs from a previous meal should be frozen for future use, as they will become mold-containing within 24 hours. Brown spots on any food are yeasts and molds that have begun their job of breaking down that foods nutrients for their own survival. Vitamins, such as the B-comples thiamine, niacin and riboflavin are usually yeast-grown, although it is possible to obtain them with a brown rice base. Yeast-free antibiotics such as penicillin mycin drugs, tetracylines, linococin and chloromycetin are derived from mold cultures.
Malt is used as a flavoring and coloring agent, it is the major ingredient of beer, ale and malt liquors, as well as some non-alcoholic products. Malt is a sprouted grain, easily fermented, and produces the enzyme diastase, important in the development of grain liquors. Most dry cereals contain malt or malt extract - Grape Nuts is exceptionally high in malt content

Other foods that encourage Candida Albicans are baked goods, breads, biscuits and pancake mixes, soda crackers and any other foods requiring the use of baker's yeast. Ice cream, candy, malted milk drinks and soda fountain drinks contain sugar yeast.

2. Some Simple Suggestions

A. Avoid any food you're allergic to for a month or two, then, because food allergy is 'like a fire that dies down', cautiously try eating a food troublemaker again. If it doesn't trigger your symptoms, eat it occasionally, but no more often than every 4 to 7 days.
B. Include more vegetables in your diet - vegetables of all kinds, even some you don't usually eat.
C. Bake, broil or steam your vegetables. You can use herbs, fresh or dried, to season them (if you aren't unusually sensitive to molds).
D. Lean meats and fish are OK. Yet, you don't need to eat them every day and certainly not every meal.
E. Eggs are OK if you aren't allergic to them. However, eating them once or twice a week is enough.
F. Grain products, including oatmeal, oat bran, whole wheat, shredded wheat, brown rice, rice cakes, barley and millet are nutritious foods. They contain fiber and lots of trace minerals. Include them in your diet if you aren't allergic to them.
G. Become familiar with and use the grain alternatives, amaranth, quinoa and buckwheat. You can find these products in almost any health food store.
H. Avoid sugar and foods that contain simple carbohydrates, including corn syrup, white flour, white rice and honey.
I. How about dairy products Many people, including those with CRC (candida related complex) are bothered by intolerances and allergies to milk - especially whole milk. (It also contains lots of undesirable saturated fat) So use dairy products with caution. However, sugar-free fruit-free yogurt is generally well tolerated, even by some people who are sensitive to other milk products. Home-prepared yogurt (using yogurt starter) is especially good because it contains more friendly yeast-fighting lactobacilli.
J. How about fruits Along with other specialists, I've found that fruits often trigger symptoms in patients with CRC. So I usually tell my patients to avoid fruits for the first three weeks, until they improve. Then begin eating them on a trial basis - cautiously.
K. How about yeast-containing foods Many people with CRC develop symptoms when they eat raised breads, moldy cheeses, drink beer or canned fruit juices (such juices are loaded with yeast). Moreover, some highly sensitive people may react to small amounts of yeast in salad dressings or left-overs. Still others develop symptoms when they drink coffee or tea.
In discussing fermented and aged products, juices and other beverages, yeast authority Sidney M. Baker commented, "Everyone is different. Individual tolerances for coffee, tea, cheeses, juices, and alcohol have to be determined on a trial and error basis by each person.
He also stated that freshly squeezed juices stored for a day or two in the refrigerator don't usually cause problems and that some people can consume "high 100 proof alcohol beverages with fewer problems than if they consumed beers or wines." If you passed the yeast challenge test you may be able to consume some yeasty foods, but don't go overboard.
L. What can you drink Iespecially recommend bottled or filtered water. Here's why: it contains fewer chemical contaminants. For a hot beverage, add a squeeze of lemon or orange juice. Herb teas are also well tolerated - if you aren't highly sensitive to yeast and molds.
How about coffee and regular tea Some people with CRC tolerate them, while others do not. If you're sensitive to yeast, you'll have to experiment. And even if yeasty foods and beverages don't bother you, eating or drinking the same substances every day often causes problems.
M. How about artificial sweeteners Many people with CRC tolerate them in limited amounts. You can try them and see if they agree. I prefer the liquid saccarin preparations inluding Fasween and Sweeta.

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