posted
have bad yeast infection, should i avoid all bread, even glutan-free, because of the yeast.
was told that saurdough bread has no yeast in it and would be better to eat.
any thoughts?
thanks.
Posts: 40 | From northern nj | Registered: Mar 2011
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TF
Frequent Contributor (5K+ posts)
Member # 14183
posted
You have to avoid carbohydrates in order to get rid of yeast. Carbohydrates are simple sugars found in bread and wheat flour. This is what the yeast eats. Flour includes pasta in addition to bread. Also cereal. You also should not eat rice or potatoes. And, of course no sugar or fruit.
So, it's not really that you have to avoid yeast. You have to avoid feeding the yeast in your body by eating a low carb diet.
Many lymies find that they become gluten intolerant. So, they also avoid gluten.
To find out what you can and cannot eat, read pages 34-5 of the Burrascano Guidelines found here:
And, once you have a yeast infection, you will need a Diflucan prescription to get rid of it. If you don't follow the low carb diet, you will continue to get the yeast back. Can't break the diet.
Posts: 9931 | From Maryland | Registered: Dec 2007
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Haley
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Member # 22008
posted
TF - what about millet and quinoi (sp?) Dr. B. says if it is made from flour don't eat it but these are other types of grains. I still think that they are high in carbs aren't they?
Posts: 2232 | From USA | Registered: Aug 2009
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TF
Frequent Contributor (5K+ posts)
Member # 14183
posted
As I understand it, quinoa is a seed and not a grain, so it is allowed.
I ate quinoa porridge (made with quinoa flakes) virtually every day when treating lyme and I didn't get yeast from it.
My lyme doc told me to follow the Body Ecology diet, and that's where I got the recipe for this great breakfast food.
"Flour" means wheat flour. For example, almonds can be crushed into a powder and then they are called almond flour. Since almonds are allowed on the diet, almond flour is also.
I don't know about millet. You will have to find out if it is classified as a carbohydrate.
Posts: 9931 | From Maryland | Registered: Dec 2007
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ukcarry
Frequent Contributor (1K+ posts)
Member # 18147
posted
My book 'Beat Candida Through Diet' by Gill Jacobs admits that some people with candida cannot at first tolerate any grains, but the book uses millet, brown rice and quinoa in its recipes and I had no problem with these. It suggests experimentation with buckwheat as well.
Gill Jacobs also believes that potatoes can be used with caution [and not every day]. When you are fighting candida, it is a good idea to rotate and vary what you eat, to help avoid proliferation of food sensitivities.
If you do eat a little bread, sour dough rye [or sprouted breads] is suggested; for flours to use fairly sparingly, her recipes include ground almonds, brown rice flour, glutenfree baking powder and occasional cornflour. You can get glutenfree oats now, which should be OK, rotated with other grains, for cereals.
I did get candida levels right down when I followed the principles in this book.
Posts: 1647 | From UK | Registered: Nov 2008
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