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Candida: The Yeast Likely


Nutrition:

Candida Diet: A potent therapeutic adjunct to the treatment of candidiasis is an anti-candida diet. The anti-candida diet focuses on the elimination of sugars that can contribute to yeast overgrowth thus promoting the ability of candida to adhere to epithelial mucosal cells. This includes sweetened drinks, sodas, fruit drinks, fruits, corn syrup, and other high sugar content products. Other dietary recommendations include the reduction of dairy products, breads, pastas and foods high in yeast (such as cheese, peanuts, and alcohol). Table 1 outlines food choices traditionally used in addressing CRC and candidiasis.

Table 1 Anti-Candida Diet Choices and Exclusions

Food Choices to address Candida
Vegetables
Protein
Artichoke
Snow Peas
Fish
Asparagus
Sprouts
Salmon
Cod
Broccoli
Watercress
Mackerel
Trout
Radish
Tomato
Tuna
Bass
Cauliflower
Turnip
Herring
Halibut
Celery
Zucchini
Sole
Haddock
Eggplant
Chives
Seafood
Fennel
Greens
Abalone
Scallops
Garlic
Lettuce
Clams
Shrimp
Leeks
Parsley
Crab
Mussels
Onions
Spinach
Oysters
Brussel Sprouts
String Beans
Meat
Herbs
Chicken
Duck
Basil
Parsley
Turkey
Beef
Chives
Rosemary
Lamb
Pheasant
Dill
Sage
Quail
Oregano
Tarragon
Nuts and Seeds (moderation)
Grains (lesser amounts)
Sunflower
Sesame
Millet
Rye
Almonds
Pine Nuts
Barley
Buckwheat
Pumpkin
Macadamia
Oats
Durum
Pecans
Pistachios
Quinoa
Amaranth
Alternatives
Brown Rice
Triticale
Soy Beans
Tofu
Oils (cold pressed)
Tempeh
Eggs
Sesame
Almond
    
Safflower
Sunflower
Olive
Foods to Avoid
Dairy Fruit Juices Breads Mushrooms
Alcohol Dried Fruit Vinegar Cheese
Sugar-all forms Refined Flours Baked Goods Pickled Vegetables

Herbals:

Garlic: Garlic has a long tradition of use as an antimicrobial, demonstrating its ability as a viable anti-infective agent. Garlic is the common culinary name for the herb allium sativa, which is related to the common onion, allium cepa. In fact, all herbs of the genus allium possess anti-candidal properties. The major constituents contributing to its anti-fungal effect are allicin and other related breakdown products. Allicin is a molecule that is converted from alliin by enzymes activated when garlic is damaged. These enzymes are deactivated when exposed to gastric acid and heat, thus cooking will reduce the effectiveness of garlic. The whole fresh herb extract of garlic has been shown to be more effective than doses of the dried herb, possibly due to the relative instability of the allicin molecule. The extensive research into garlic concludes that it is a clinically effective treatment for infectious diseases including bacterial and fungal pathogens. The clinical application of garlic includes digestive, respiratory, vaginal, and dermatological infections. Adverse reactions are few, however high doses of garlic may result in breath and body odour, mouth and gastrointestinal burning, irritation, heartburn, flatulence, nausea, vomiting, and diarrhea. Topical application of garlic may induce dermatitis especially if applied for prolonged periods.

Pau d’arco: Preparations of pau d’arco are derived from various species of the tabebuia tree. Traditionally a decoction of pau d’arco was used as a douche for the treatment of vaginal conditions. Current research has revealed that the herb possesses anti-inflammatory, immune modulatory and stimulatory properties. The proposed antimicrobial action may be due to the ability of pau d’arco constituents to inhibit the uptake of oxygen by the affected cells, inhibiting the main respiration pathway. This characteristic, in addition to its immunomodulating ability, is considered to be chiefly responsible for its anti-candida effect. Adverse reactions only occur at high doses and may present as severe nausea, vomiting, diarrhea, dizziness, anemia, and an increased risk of bleeding.

Echinacea: Echinacea has been recognized for its beneficial effect on the immune system, particularly towards infectious disease. Studies examining the effectiveness of echinacea in regards to infectious disease have shown that it possesses anti-microbial activity in addition to immune modulatory effects. In general echinacea is well tolerated, however possible adverse reactions may include: allergic reactions, fever, nausea, vomiting, abdominal pain, diarrhea, sore throat and dizziness. People who have a history of atopic reactions or allergic reactions to the ragweed family may react with echinacea therefore caution is recommended.

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