Candida Diet Basics

Overall diet strategy is to reduce foods rich in carbohydrates

Candida- A most stubborn pathogen

Use only grains that are rich in Lignins: Sprouted or Grains: Millet,  Roasted Buckwheat (Kasha),  Rye,  Oats,  Barley,  Amaranth, and Quinoa.

Fresh Beans: Adzuki and Mung Beans

Vegetable Consumption         40 – 50%

Legume Consumption             10%

Grain Consumption     20%

Sprout Consumption   20%

Sweets: Avoid concentrated sweeteners (sugar, molasses, maple syrup), most fruits. All berries, pomegranates, lemons and limes can be taken in moderation. Stevia is good.

Proteins: Avoid red meats, eggs, and milk products. Fish and fowl are ok in moderation. Legumes and grains as protein source is best.

Fermented foods: Generally avoided. Although some can handle products like soy sauce, miso, tempeh- acceptable dose is around ½ tsp.

Recommended fermented foods: Raw saltless sauerkrat, seaweeds, garlic, other vegetables esp cabbage.- natural probiotics.

Probiotics: L. sporogenes, B. laterosporus

Breads: Avoid yeasted bread, brewers yeast, common vinegar, alcoholic drinks. Naturally leavened, whole-grain sourdough rye bread can be used moderately.

Oils and Nuts: Flaxseed, 1 tablespoon  daily. Extra virgin olive oil (oleic acids) 1 tsp per day.

Foods to encourage: Garlic, pau’d arco, greens (parsley, kale, collard, blue-green algae, watercress, romaine, cabbage)  barley grass, wheat grass (dried, not juiced), kelp and seaweeds up to 3 grams per day.

Supplemental: Citrus seed extract, Hyper-oxygenation (ozone), hydrogen peroxide (food grade 35%)