Yeast Reduction – yeast control diet
The second step in controlling a yeast overgrowth is to stop feeding the yeast. There are many variations of a yeast control diet but this one works the best! Optimal results will be achieved by following this diet strictly for 8-12 weeks at the same time as you take the antifungal preparations. If you cheat, it just takes longer for you to get well!
The following foods should be avoided completely during the course of the diet:
Sugar, honey, maple syrup,mollasses, corn syrup and all other concentrated sweets.
Vinegar, including mayonaise, mustard, ketchup and prepared salad dressings.
Aged or fermented products e.g. cheeses, soy, pickles, miso, tempeh, etc.
Alchohol, especially beer and wine
Peanuts and peanut butter
Fruit juices and dried fruits
Margarines, heated oils and fried foods
Chemical additives, preservatives and dyes
Some people also need to avoid foods that contain yeast, including breads made with yeast as they have become “allergic” to all forms of yeast.
For the first three weeks of the diet eat the following foods freely:
Protein – foods including lean meats, fish, chicken, turkey and eggs
Low-carbohydrate vegetables including: all kinds of green leafy vegetables including asparagus, broccoli, cabbage, cucumbers, brussel sprouts, bell peppers, okra, green beans, zucchini and summer squash, spinach
Butter and olive oil as needed
For the remainder of the diet gradually add several of the following complex carbohydrate and vegetables and foods including:
potatoes, yams, beets, eggplant, dry beans and peas, millet, oats, corn, wheat, quinoa, pasta, couscous, sweet potato, carrots, artichokes, avocado, rice, buckwheat, barley, rye, amaranth, rice cakes, cereals and tortillas
sourced affectionately from a brochure by Gemma Gorham 1997, a document I have used to assist those who feel they may have candida.