Candida Control Diet

Acceptable Foods:

Vegetables - All fresh or frozen vegetables - unlimited

Fruits - All fresh or frozen without sugar fruits, except melons.

Meats and Eggs - All meats except bacon, sausage, ham, hot dogs, or luncheon meats. Fresh, well-cooked eggs, boiled, poached or scrambled are acceptable.

Beverages - Milk (as tolerated) water (distilled or reverse osmosis), occasional freshly squeezed juice, Taheebo tea, soy, goat, rice, or almond milk.

Grains - Barley, corn, millet, oats, rice, wheat, yeast-free bread, cereal, tortillas, and muffins that contain no yeast, honey or sugar. Plain rice cakes are usually yeast-free and do not contain sugar.

Nuts, Seeds and Oils - Any raw unprocessed nuts except peanuts and pistachios. Any unrefined oils that are cold pressed except peanut or coconut oil. No margarine. Use butter.

Legumes - Any dried beans, used in moderation.

Sweeteners - Rice syrup and Sucanat - two teaspoons per day.

Salad Dressing - Use cold pressed oil with fresh lemon juice and season with garlic, salt, pepper, or onion. Cardini makes a lemon herb dressing which is acceptable. You can make the Candida safe mayonnaise.

Blender Mayonnaise
1 Egg 7 Tsp Lemon Juice

½ Tsp Salt 1 ¼ Cup Canola Oil

¼ Tsp Dry Mustard

Place all ingredients in blender, except the oil. After blending, add oil. Blend until thicken. Store in refrigerator.

Foods To Avoid

Packaged and Processed Foods - Avoid canned, bottled, boxed and other packaged processed foods.

Dried and Candied Fruits - Raisins, apricots, dates, prunes, figs, pineapple, papaya, etc.

Melons - Watermelon, honeydew melon, especially cantaloupe. The porous skin of melons can be contaminated with mold, but careful washing could eliminate this danger and thus allow them to be eaten).

Beverages - Avoid all fruit juices canned, frozen, or bottled. Avoid all teas and coffee, including decaffeinated. Herb tea is allowed. All alcoholic beverages and any fermented beverages including cider and root beer. Avoid colas, Kool Aid, and dairy products as directed by caregiver.

Yeast Bread and Pastries - Any raised baked goods including breads, rolls, coffee cakes, cookies and pastries containing yeast.

Yeast - Avoid all products containing yeast, including baking yeast and brewers yeast.

Malt Products - Malted milk, drinks, cereals, and candies. Watch your labels, as this is used frequently.

Sugar and sugar containing foods - Sugar in any form including sucrose, glucose, fructose, maltose, lactose, glycogen, mannitol, sorbitol, galactose, maple, syrup, maple sugar, honey, powdered honey, date sugar, turbinado, sugar, raw sugar.

Condiments, Sauces, and Vinegar - Mustard, catsup, worchestershire, Accent or any spice containing Monosodium Glutamate. Steak, barbecue, chili, shrimp sauce, soy sauce, pickles or pickle relish, picked vegetables or eggs, green olives, sauerkraut, horseradish, mince meat and tamari. Vinegar of all kinds including mayonnaise and salad dressing.

Edible Fungi - All types of mushrooms.

Cheese - All cheese including processed cheese or cheese products or snacks. Also avoid buttermilk, sour cream, and all sour milk products. (Some can tolerate homemade yogurt).

Yeast - Avoid all yeast including bakers yeast and brewers yeast, and any product containing yeast.

Processed an smoked meats - Pickled or smoked meats and fish including sausages, hot dogs, corned beef, pastrami, and pepperoni, etc.

Nuts - Peanut and peanut products, and pistachios usually contain mold.

Vitamins and Minerals - Avoid any supplements containing yeast. Look for yeast-free and sugar-free labels. Watch carefully B complex, selenium and chromium.

Herbs and Spices - Use fresh herbs and spices whenever possible. Mold contamination seems to be a problem.

Leftovers - Mold is the problem with leftovers. It is best to freeze any leftovers after 24 hours.

Antibiotics - Avoid antibiotics unless absolutely necessary.

Food Colors, Additives, and Flavors - Read labels carefully for any of these.

Eating Out - During the early months of your treatment, you may need to carry along your own foods to avoid reactions from trigger foods you may potentially encounter in restaurants.