Anti-Fungal Diet

To assist in the restoration of normal flora in the body, avoidance of certain foods is essential.
These include: all sweetening, juice, dried fruit, vinegar, alcohol, fermented soy products, miso, tempeh, soy sauce, and yeast; plus your own individual sensitivities. These pages have some ideas you can tailor to meet your specific needs.


GRAINS, YEAST FREE


Think whole grains Oats millet, teff, quinoa, rice, barley, wheat, rye, etc.

Pasta Look for whole grain variety. Some have vegetable extracts.

Tortilla/Burrito shells READ LABELS-some have vinegar. See recipe for yeast-free pita.

Rice cakes READ LABELS-many varieties have sugar.

Muffins/Biscuits READ LABELS-If using a leavening agent, try baking soda or non-aluminum baking powder such as ‘Rumford’.

Waffles/Pancakes READ LABELS-or make homemade.

Sourdough Breads READ LABELS-yeast or sweetening.***

Essene Bread READ LABELS—some contain dried fruit. Made from whole grains that are sprouted. This process breaks down the starches into simple carbohydrates and sugars and makes the grain naturally sweet.
Essene bread is a moist, dense loaf that is sugar and yeast free.

Crackers WASA lite rye lists no yeast or sugar, as do RYVITA toasted sesame rye, and MASTER OLD COUNTRY HARDTACK, Duluth, MD.

Corn Tortillas READ LABELS-look for hydrogenated fats and preservatives.

Puffed Cereals Varieties: corn, millet, whet, rice, Kasha blend, quinoa, etc.

Brown Rice Snaps READ LABELS-look for soy sauce or miso.
EDWARD AND SONS, SESMARK are two varieties.

Corn Chips READ LABELS-look for yeast: torula, nutritional, etc., and hydrogenated oils. Try baked varieties. Brush corn tortillas with salt water, cut and bake at 300 degrees until crispy.

*** Sources for sourdough bread: NOKOMIS 1.800.367.0358: varieties such as
kamut, spelt, rye, wheat. FRENCH MEADOWS 1.612.870.4740

FERMENTED FOODS ALTERNATIVES


Lemon Juice Vinegar replacement.

BRAGGS Liquid Amino Non-fermented sauce made entirely from soy beans.

Sauerkraut READ LABEL-no vinegar. An allowable food if no allergy to cabbage or salt.

Pickles BUBBIES, PICKLE EATER NATURAL KOSHER DILLS-salt brine pickle. CASTLE ROCK PICKLES-lemon juice brine.


HELPS


1. Think whole foods.
2. Think simple.
3. Sit down and write out a 4-6 day meal plan.
4. Drink lots of water! Also: grapefruit, tomato and lemon juice are allowed.
5. Get enough rest. You are ‘detoxing’ and your body is working overtime.
6. Get outside for a walk or work in the garden.
7. READ LABELS. Try to prepare food from scratch.



COOKBOOKS



OF THESE YE MAY FREELY EAT by JoAnn Rachor
Total vegetarian, no dairy or wheat, low fat, no refined sugar.
TASTE AND SEE: ALLERGY RELIEF COOKBOOK by Penny King
No wheat, refined sugar, yeast or dairy, and introduces many new and old grains.
MACRO MELLOW by Shirly Gallinger
Some fermented foods and sweetening. Good wholesome recipes.
THE MCDOUGALL COOKBOOK by Mary McDougall
Whole foods, low fat, no refined sugar.
COOKING WITH NATURAL FOODS by Murial Beltz
Volume I and II are total vegetarian, no vinegar, refined sugar.
FEASTING ON RAW FOODS by Charles Gerras (Rhodale Press)
Vegetarian, dressings, some dairy.
YEAST CONNECTION COOKBOOK by Dr. William Crook

CANDIDA CONTROL COOKBOOK

SWEETENING FREE


FRESH FRUIT: All you care to eat. For a frozen treat, freeze any good ripe fruit or buy unsweetened berries or other fruit in the frozen food section. Put a small amount of ripe juicy fruit into a blender and blend until smooth. Add small pieces of frozen fruit, keep blender on ‘high’ until mixture is thick. Serve with a spoon or straw. A bit of fresh mint blended into the mixture is refreshing. You can also pour into Popsicle molds and freeze.
SUBSTITUTES: Cooked carrot and sweet potatoes thicken and add sweetness to tomato sauces. Sweet potatoes, shredded carrots, carob powder, cinnamon, bananas, apples, and other fresh fruit can be used to add sweetness to muffins.
TOPPINGS, BREADS, WAFFLES OR CEREALS:
Mashed banana, plain or with other fruit like strawberries or blueberries,
makes a good sauce. Unsweetened applesauce is a good spread on breads or waffles. Fresh apples
chopped in a food processor with a bit of lemon, or pureed into a sauce, plain or with other fruit makes a good sauce. Blended apple or banana with a small amount of water is good poured over cereal. Use your imagination.
FRENCH FRIES: Avoid. Fast food fries often are coated with sugar prior to frying. Instead,
cut potatoes and bake at 400 degrees, on an oiled cookie sheet.
MEATS: READ LABELS. Many meats are cured or processed with sugar. Buy un-processed meats and cook from scratch.

SUGAR……..ALL TO BE AVOIDED!


SUCROSE: Double sugar composed of two simple sugars: glucose and fructose. It is 99.9% pure sucrose. Derived from cane and beets, usually in crystalline form.
RAW SUGAR: Course granulated solid obtained from evaporation of sugarcane juice. FDA regulations prohibit the sale of raw sugar unless impurities are removed. SUCANAT is a brand name now available in granulated form that has many of the vitamins and minerals in it.
TURBINADO: Refining process removes most of molasses.
BROWN SUGAR: Sugar crystals in molasses syrup, with natural flavor and color added. Some refineries produce brown sugar by simply adding syrup to white sugar. 91-96% sucrose.
CORN SYRUP: Produced by the action of enzymes and/or acids on cornstarch as a result of the hydrolysis of starch, usually corn. Mainly fructose with dextrose.
FRUCTOSE: Also known as levulose. A commercial sugar, sweeter than sucrose. Occurs naturally in fruits.
DEXTROSE: Also known as glucose or corn sugar. Made commercially from starch by the action of heat and acids or enzymes. Often sold blended with regular sugar.
LACTOSE: Also known as milk sugar. Made from whey and skim milk for commercial purposes. It occurs in the milk of mammals.
SORBITOL, MANNITOL, MALTITOL, AND XYLITOL:
Sugar or ‘polyols’. Occurs naturally in fruits but are commercially produced from such sources as dextrose. Xylitol is a sugar alcohol made from a part of birch trees. Sorbitol, mannitol, and maltitol are about half as sweet as sucrose; xylitol has a sweetness about equal to sucrose.
MAPLE SYRUP, BARLEY MALT, MOLASSES: Although generally OK sweeteners, avoid at this time.

RECIPES