Bill, in point 12 of your Candida diet you mention drinking plenty water at meal times to aid digestion. My understanding, from nutritionists, is that drinking liquids during meals dilutes the digestive enzymes and thus comprimises the digestive process. That one should rather not drink quality liquids for the period of 30 mins before, during and up to 30 mins after, a meal.
Can you maybe give me details of your theory?
Otherwise great info, thanks.
(San Fernando, La Union)
(Farnborough, Hants, Uk)
(Robbinsdale, Minnesota, Usa)
(St. Petersburg, Florida, Usa)
(Green Acres, Texas)
Hello everyone... Concerning amounts and clearly laid references to remedies concerning fungus and candida, I wrote a clearly laid out remedy -- all based on Ted's remedies -- a while ago which got rid of my own systemic candida. As well, I have updated it to what I would use and am using now to keep clear of fungus problems and keep my body healthy. Here is the EarthClinic link to the remedies I used for candida:
The candida remedy is in the second comment in the stream from the top of the page.
When I had candida 5 years ago, I used all these remedies on a daily basis. Systemic candida is not easy to kill, and will take 6 months to a year to get rid of systemic candida particularly. So be patient.
To clear up misunderstandings about alkalizing with sodium bicarbonate -- You can use sodium bicarbonate on its own in half a glass of water. I use 1/2 tspn sodium bicarbonate in half a glass of water, but I'm a 200 lbs guy. If you're significantly smaller, then use 1/4 tspn Sodium Bicarbonate. Take this two or three times a day. Taking sodium bicarb on its own in half a glass of water cures acid reflux when taken 1/2 hour after eating(and the food is in the duodenum) as well as helps to alkalizes the blood.
And whether I use two tablespoons of Apple Cider Vinegar, or use one squeezed lemon or use one squeezed lime I always add about 1/2 tspn Sodium Bicarbonate to the solution in half a glass of water. If you prefer, you can add the 1/2 tspn sodium bicarbonate to the ACV or lemon juice or lime juice in half a glass of water until the fizzing stops. By adding a little extra Sodium Bicarbonate(which is what I do), this buffers the final solution ensuring that the beneficial malate or citrate salts that form are in an alkaline solution. More beneficial. If you are taking these alkalizing remedies for candida -- always alkalize at least one hour before a meal and two hours after a meal to avoid interference with digestion at mealtimes(the exception here is if you have acid reflux).
I still use all these remedies regularly today -- they're good for other small problems as well. I'm over 60 years old and now candida free with no aches and pains, a good heart and I haven't been ill with flu, colds or anything for about the past 4 or 5 years.
(San Fernando, Luzon, Philippines)
(San Fernando, Luzon, Philippines)
(San Fernando, Luzon, Philippines)
(Winnipeg, Mb, Canada)
(San Fernando, Luzon, Philippines)
(No City, Usa)
(San Fernando, San Fernando, Philippines)
(Ogden, Ut, Usa)
ACV, Baking Soda, Magnesium, Vit E
I am so gratefull for this site. Thank you everyone for the time and effort it takes to do this. I went into menapause about 1.5 years ago. I developed an overgrowth of yeast that ended up breaking out all over my body in different rashes at different times. Nothing would make it go away. I tried silver. I tried creams . I went on 2 week cleanses and nothing worked untill I tried ACV. I read that this would kill yeast so I started to bathe in with a cup of it in my bathwater and i started to take 2 Tbs with 1/2 tbs, Baking soda with a little hot water and a dash of pure apple juice 3 times a day . Within a week, my rash's had cleared up. One more sore broke out the next week but I have been rash free for almost 3 weeks now and I am so gratefull. I then took Teds advise and took 250 ml of Magnesium Citrate, liquid for w 400 iu of Natural Vitamin E.Capsules and as he said, my body is cooling down. I barely have hot flashes anymore. All this incouraged me and I have totaly illiminated white floor & Sugar from my diet. I find myself giggleing now and feel so much lighter...Thank you so much
(Norwich, Norfolk, Uk)
(Los Angeles, California)
(Wellington, New Zealand)
(Spokane, Wa, 99204)
(Lake Worth, Fl)
Adequate Chewing of Food
During a battle with candidiasis, I learned just how important it is to REALLY chew up your food.
"Human saliva is composed of 98% water, while the other 2% consists of other compounds such as electrolytes, mucus, antibacterial compounds, and various enzymes." - Wikipedia
Digestion begins in the mouth. This is very important. Since I put proper chewing into practice, I found that I eat much less, and that I've become more lean and have more energy! Also my stomach is flatter, either from eating less, or from not being blocked up anymore. It's a very simple practice that everyone can improve upon. If you think you already chew enough, chew more! Perhaps this could have it's own remedy page...?
The candida plan makes 3 assumptions. Isolates from supplement manufacturers are superior to raw whole foods that all animals on earth eat. Candida and sugar are bad. These are common misconceptions. There are 2 good yeasts in the body of people who enjoy well being. Eating cooked improperly processed food causes acidosis. One is not able to survive and goes dormant. The other mutates like cancer and becomes bad. The solution is to eat alkalyzing foods like spirulina and green smoothies. The dormant yeast does not wake up because there is not any sugar to eat. Eating sugar from raw organic fruits, sucanet, and raw honey feeds the dormant yeast. The candida goes back to being good and balance is restored. This provides full and rapid recovery while the candida plan only offers small relief. There are many videos of people who recovered.
EC: Hi Mike, which Candida Plan are you referring to?
(Fountain Inn, Sc)
Aloe vera gel is great for candida because it produces very little die off symptoms in my experience.
Antibiotics are a good tool to fight bacteria only... Never take them if possible... The major side effects of taking antibiotics is your entire immune system is compromised. Good and bad bacteria is destroyed. The bacteria that usually causes the problem is Candida albicans which causes oral thrush and yeast infection.. Men are just as susceptible as woman for yeast infections. Apple cider vinegar is a good remedy for oral thrush but rinse or brush teeth to offset the acid which might cause your teeth to lose enamel covering.
In this post I would like to write about antifungal foods that I have discovered to be effective against yeast overgrowth or candida infestation. The discoveries came through research on the properties of various foods and testing them on myself to confirm the claims, as well as by trial and error, or pure luck.
I test a food by eating it in the morning on an empty stomach and wait for the next 6-7 hours to observe how does my body react. After some time I started combining foods that had proved to be effective to get a synergistic effect. Usually there is an immediate effect in the form of burping, belching, bloating, various kinds of pains and stinging that would not happen if I had not consumed these foods. I also know the sensation that comes after eating yeast-promoting foods, like fruits and sweets, which is very different from the former reaction. The reaction after eating antifungal foods is painful, but it feels like a pain that accompanies the purification process.
Why I am doing this is because one day I had thought that if herbal antifungal tablets seem to be a little effective against yeast, why should not I eat these herbs in much larger quantities as a part of my normal diet, not as a supplement? I have been taking various antifungal, fiber and probiotic tablets for several months without getting fully cured. However, in the same time I also consumed sugary and other kinds of yeast-promoting foods on a daily basis, which was deeming the tablets ineffective. Therefore I thought "What if my whole diet became one big antifungal tablet?", and began to pursue and slowly implement this ideal in my diet. Moreover, treating yourself only with foods would be also lot cheaper than buying expensive supplements. I also like the idea of having a purely vegetable-based cure to yeast infestation, that poses no danger to health even if the cures (vegetables) are overeaten. Of course, not every food in the diet can be switched to an antifungal one (for example, carbohydrates are neccessary) but there is much that can be done.
Right now I have a small database of antifungal foods that I am going to write about in order to share it with you as well as review them for myself as I feel that I have hit a plateau in my progress. I will list the foods under different categories as they all have different actions and effects.
Probiotic foods help to restore beneficial gut bacteria and get rid of yeast. The reaction after eating probiotics is observed mainly in the intestines. Never boil probiotics as it will kill the beneficial bacteria.
Sauerkraut is a fermented green cabbage and it traditionally contains only cabbage and salt. Sauerkraut is a native dish to Germany and Eastern Europe. Different to kimchi, which I will describe shortly, the final product is always fermented, which is marked by a very sour taste. Sauerkraut is hands down the best probiotic food on this list, most effective and the cheapest one. Great reactions can be observed every time upon eating sauerkraut. However, the greater amount eaten, the more painful the purification process will be, so caution should be taken. The die-off after eating sauerkraut will take the form of persistent stinging pain in the intestines.
Sauerkraut can be found in German and Polish supermarkets. Usually it is very cheap, below $3 for 500g. Some jar-packaged brands contain vinegar or white wine, which should be avoided as they are very harmful. Sauerkraut should contain only cabbage, salt and eventually some kind of a herbal spice or a mushroom, as some varieties do. When it is bought directly from a box or a crock, it is always only cabbage and salt so it should not pose any problem. When bought this way, it will be crunchy and have a better taste than the jar-packaged one.
However, taste-wise, kimchi is a definite winner.
Kimchi is a Korean pickle of fermented cabbage (nappa cabbage variety, the big one) made with the addition of salt, ginger, garlic, hot pepper and sometimes fish sauce and sugar. It can be bought in a Korean supermarket. A big plastic 2L jar of kimchi is about $10, and it will last for a several weeks. Because of its high salt content, big amounts of kimchi should not be eaten in one sitting. Kimchi is originally meant to be eaten with chopsticks as a side dish to hot rice. The die-off reaction after eating kimchi takes the form of passing gas, loud sounds coming from the stomach and a headache (the latter I had experienced after eating a larger quantity of it).
Kimchi is valuable because it contains lactic acid bacteria, so in other words it is a probiotic. There are, however, two downsides to kimchi. Firstly, it is often the case that the cabbage is not properly fermented ? the cabbage is put in the jar the same day the product is put on the shelf ? which means it will not yet contain the healthy bacteria. That being said, cabbage is in itself one of the medicinal foods on this list, therefore it is conducive in the healing process. Moreover, if left in the fridge for long enough, kimchi will gradually ferment, developing a more sour taste. The second downside of kimchi is the fact that it often contains sugar. Lactic acid bacteria convert sugar to lactic acid, therefore the sugar content in a properly fermented kimchi will be reduced, though. In any case, it is always best to read the ingredients list to make sure it does not contain any sugar.
3. Japanese pickled prunes (umeboshi)
Umeboshi are prunes picked with salt, honey or shiso, a herb from the mint family. In Japan it is considered a health food and traditonally eaten on white rice, only one at a time. It has been observed that umeboshi left in the metal lunch box for some time made its way through the metal! In addition to the probiotic content, prunes have digestive properties on their own.
Umeboshi can be bought in a Korean or a Japanese supermarket. Look at the package and only buy the ones that were produced in Japan. Chinese ones appear not to be properly fermented in salt, but instead pickled in vinegar. The die-off after eating umeboshi will be less severe than the one caused by sauerkraut; it will take the sensation I describe as "bursting bubbles" in your intestines.
Umeboshi are not very cheap ($6 for 230g) and are loaded with salt so they should not be eaten in large quantities, but it is a great food to incorporate in the diet, perhaps eating one prune every morning. Ensure proper water intake when eating more of them (though umeboshi will make you very thirsty nonetheless). Umeboshi are fermented so they can sit in the fridge for many months unaffected.
4. Natto - Japanese fermented soybeans
Natto is a traditional Japanese breakfast food - fermented soybeans. It has a characteristic taste that, in terms of enjoyment, can be compared to the taste of blue cheese, though the taste of natt? itself is slightly different. Some people find it disgusting - apart from the powerful smell and taste, it has an extremely slimy texture - and some discover and enjoy the nutty flavor of it.
Anyhow, its medicinal properties are undeniable. Japanese consider it to be a tonic for the gut. It is a source of many vitamins and prevents the blood from clotting.
Though technically it is not a probiotic in a sense that it does not contain lactic acid bacteria, it does contain a bacterium called Bacillus Subtillis, which is a very powerful eradicator of harmful bacteria and may dissolve biofilms. Some sources say that it helps to increase the number of beneficial bacteria in the gut. Bill also recommends nattokinase, the enzyme found in natto, to dissolve biofilms.
I recommend eating natto on a hot white glutinous rice (sometimes called Japanese rice or sushi rice). Japanese say that after natto is opened, it has to be "whipped up" several times to become even healthier - I thought it was some kind of a superstition or folk knowledge, but it appears that Bactillus Subtillis is an aerobic bacteria that is activated when you stir the batch.
I am not completely sure about this, but I think that my regular consumption of nattohas helped me to significantly cure myself from candida. When I first started eating it, I had experienced immense die-offs in the form of loud burping that lasted 30 minutes or more, burning sensations in my forehead, pressure in my thyroid and some other ones. I cannot say with certainty that natto helps with candida, but the Japanese researchers are praising its effects. Dr. Hiroyuki Sumi, known as Dr. Natto, says in an interview that "Natto is compatible with the bacteria in the Japanese body, and conversely, Japanese people seem to need the bacterium from Bacillus natto in order to keep their digestive system in good condition. Natto contains between one million and one billion active bacteria per 1 g. Bacillus natto is a medicine approved by the Ministry of Health and Welfare, and a stomach medicine containing Bacillus natto is available. Natto has been utilized as a natural medicine for many years." If natto is compatibile with the Japanese gut, it might be also beneficial for the Westerner's gut flora.
Natteocan be found in a Japanese supermarket or a Korean supermarket that imports Japanese food. It is about $3 to $4 dollars for three small styrofoam containers, so it is not very cheap. However, in Japan it is dirt cheap, the equivalent of $1 for three containers.
I really recommend trying natto. At first eating it might feel disgusting. Concentrate on the medicinal effects of the food. This is how I went about it and eventually I have developed a passionate liking for it.
Prebiotics are foods that contain fructooligosaccharides (FOS) or some other kind of inulin, which are water-soluble dietary fibers that are digested by the intestinal microflora in the lower gut, promoting the growth of bifidobacteria, one of the healthy bacteria. Basically, it can be thought of as the food or fuel for the beneficial bacteria. There is a speculation that prebotics can be also utilized by other harmful bacteria, however I have experienced only good reactions after prebiotics. Prebiotics are carbohydrates that are fermented by the bacteria in the gut, therefore they will produce immense amounts of gas. If you eat a big serving of prebiotics for breakfast, passing of gas will not stop until late evening.
1. Jerusalem artichoke/sunchoke (boiled)
Sunchoke was found to contain the greatest amount of inulin among vegetables, and my experience confirms it. It also goes by the name Jerusalem artichoke, but it is neither connected to artichoke botanically nor does it come from Jerusalem. The name is a result of a mistake in translation from German.
It is generally found under one of these names. It is not very common, but some groceries are selling it. There is also a chance that it can be found in a Korean supermarket.
When boiled, it tastes like a tasteless potato, but less starchy. Another way to eat is to grill it and sprinkle some salt on it. It can be also eaten raw. As I mentioned earlier, it produces immense amounts of gas for several hours. I also experienced the sensation of "bursting baloons" in my intestines.
2. Burdock root/gob- (boiled, braised or shallow fried)
In addition to being a prebiotic, this is a wonderful medicinal vegetable, one of the best you can find. Burdock root is anti-bacterial, anti-fungal, blood-cleansing, liver-protective, diuretic, anti-tumor, supports digestion and cures skin problems.
Burdock root is the English name and gob? is the Japanese one. It is commonly eaten in Japan as a side dish to rice, where both Burdock root and carrots are cut into long and narrow pieces and braised in soy sauce, vinegar and mirin, which is a sweet, alcohol containing condiment made from fermented rice. (Though alcohol or sugar promote yeast infestation, I have found condiments to be relatively safe in small amount). Gob? appears to suck in the condiments, and the end product is saturated with their taste. If you boil it alone without any condiments, it will have a slightly nutty flavor and a crunchy wood-like texture.
Burdock root can be bought in a Japanese supermarket or a Korean supermarket that imports Japanese products (which is often the case). It is quite cheap, less than $3 for two big and long roots.
Burdock must not be eaten raw. After peeling the skin and chopping it, it should be immersed in water for a few minutes before cooking. (The water will get mucky dark). That's how it is done by the Japanese and how I had been instructed.
Eating burdock results in gas passing, however less severe than the gas caused by Jerusalem artichoke. Burdock root appears to have a more synergistic effect than Jerusalem artichoke. Pressure and movement in the intestines will be felt, loud sounds will come out of the intestines, as well as intense "bursting balloons" sensation in the appendix region, several times.
3. Mushrooms, any kind (boiled)
Mushrooms are also prebiotic, though to a lesser extent than sunchoke or Burdock root. Only a great amount of boiled or braised mushrooms caused a reaction comparable to the one I had after eating Jerusalem artichoke. That being said, mushrooms are not the easiest food to digest and the digestion process might have a heavy feeling to it, and undigested mushroom parts might be found in the stool occasionally, but the prebiotic/probiotic-promoting action of mushrooms is undeniable.
In herbal literature, some mushrooms, such as Japanese shiitake, maitake or reishi are described to be "medicinal mushrooms" and possess healing properties, however I have not yet confirmed it empirically.
Some articles written on the treatment of candida place mushrooms on the banned foods list, as they might cause counter-allergic reactions with candida that is itself a yeast, but I have not observed any adverse reactions after eating mushrooms, other than they might be difficult to digest, though it does not result in some big pain, just a feeling of heaviness and maybe some burping.
4. Konnyaku/konjac/shirataki/yam cake
This is probably the most interesting food in this category. I have hesitated whether to put in under the prebiotics or not, but it has some common points with prebiotics so here it is.
Konnyaku is a traditonal Japanese food made from the root of the Konjac plant. It comes in the form of a grey or white rectangular jelly block (konnyaku) or in the form the the noodles made from the same substance (shirataki). In English it is called a yam cake. It has basically no taste, jelly-like texture and a slightly unpleasant smell. Konnyaku is eaten more for its texture than for its taste. In Japan it is usually put into a soup together with a radish, egg and fishcake.
Konnyaku is extremely high in fiber indigestible by the body. It sweeps through the intestines in unchanged form, cleansing it from all unwanted things. Konnyaku expands in the intestines several times, generating the feeling of fullness. However, it should not be overeaten, because while it does give one the feeling of fullness, it contains basically no nutrients.
Konnyaku has to be thoroughly chewed in the mouth and never swallowed without chewing to prevent the choking possibility or the blocking of duodenum. Tongue pressure or breathing pressure alone will not disintegrate the gel (even boiling it for several hours does not). Konnyaku jellies were banned in the U.S. and Canada because of the choking incidents.
From my experience I can speculate that konnyaku flushes through the intestines, eliminating the candida cells. Die-offs that happen after eating konnyaku have been interesting. Pains and stinging pain that can be felt in different parts of the stomach are accompanied with "bursting balloons" sensation in the intestines. It feels very cleansing, though a bit painful.
How to eat konnyaku? I recommend eating half of the block at a time. I cut it in small pieces and braise it with mushrooms and other vegetables. I do not recommend eating konnyaku on its own or overeating it.
5. Chicory root
It is reported to contain inulin levels that are on par with Jerusalem artichoke. Unfortunately, I do not have access to it in my city.
1.1. Coconut (raw)
Coconut is definitely the best antifungal food available, considering its great effectiveness, taste and price (less than $2). I have observed amazing reactions after eating coconut. Much can be written on coconut, as it is a medicinal food with many beneficial properties: hypoglycemic, digestive, lowers cholesterol, a source of potassium, improves brain function in Alzheimer's patients, boosts cardiovascular health.
It contains not only one, but several acids (lauric acid, myristic acid, caprylic aid, capric acid to mention a few - note that caprylic acid, which is only one of the acids, is sold separately in the form of antifungal tablets) that are very effective against yeast. Sources say that it is also effective against parasites, bacteria and viruses, and indeed my mother has reported that she cured her sore throat/cold using coconut.
Despite coconut being a nut, and high in fat content, from my experience it is not too difficult to digest. For some time it had been thought that the saturated fat found in coconuts is harmful to health, but it was proven that it is a myth. In fact, there are entire populations of people that consume coconuts on a daily basis who enjoy a long lifespan and zero occurrence of health disease.
One significant problem with coconuts is the difficult to open, hard shell. It takes some effort, but coconut can be opened with the handle of a knife, using it to beat the shell repeatedly. If one wants to drink the sweet coconut milk before opening it, scissors can be used to pierce through one of the holes on the top of the nut.
Because coconuts in the grocery are often rotten, it is necessary to know how to find a fresh one. First, shake the nut - the water inside has to make a sound, it will feel like it is full with water. Second, smell the nut - it has to have a slightly earthy smell, which is a sign that the coconut will be fresh and the water inside sweet. If it smells like musty water or moldy, chances are it is rotten. Moreover, if the coconut has been sitting on the shelf for months on end, or since your first visit to that grocery, it is even more probable it will be rotten.
The die-off after eating a coconut will be as follows. If (too) big amount is eaten, a slight nausea will be the first result. Another result will be a intense vacuum-like sensation in the stomach or a false craving hunger. In the first stage of digestion, great burping will be experienced. Afterwards, the stomach will feel like it is under a storm: all kinds of movements, "bursting balloons", itching and so on - it is hard to describe it exactly with words. Coconut does not cause much passing of gas, unlike the prebiotics.
Great tasting coconut might be the only "comfort food" for people with intestinal yeast issues, sort of a replacement for the psychological function that eating sweets represents.
1.2. Virgin coconut oil and coconut milk
Virgin coconut oil has, in my experience, much more powerful antifungal action than a coconut. One to two tablespoons of VCO result in a more painful die-off reaction with unbearable pain in the intestines. In my opinion, the best use for virgin coconut oil would be eating small amounts of it on a daily basis or using it in cooking. I prefer coconut to coconut oil, because it is a whole food that contains the necessary fiber.
Coconut milk/cream also does not contain fiber and might be hard on digestion if eaten alone, therefore I recommend using it in cooking, for example in Thai curries on the base of coconut milk. Coconut milk also causes sharp pain in the lower intestines immediately upon eating it. One downside of coconut milk/cream is that it can be only bought in a can, and canned foods contain heavy metals that are harmful for the health in the long run. That being said, I do use it from time to time in green or red Thai curries.
2. Brussels sprouts (boiled)
Disliked by children, and for a good reason: when boiled, the taste is awful.
However, they have really powerful antifungal properties. They cause all kinds of die-off reactions: vacuum-like sensation in the stomach or a false craving hunger, intense pressure in the intestines as if they are going to explode, stinging pain in the intestines, passing of gas and "bursting bubbles" sensation in the intestines. The stool that comes after eating Brussels sprouts will also be different than usual, looking like a wooden pulp.
To get the aforementioned reaction, I eat 30-40 Brussels sprouts in one sitting, usually together with other foods.
When eaten raw, Brussels sprouts have hot taste, as if an electric current was running through them. The vegetable probably developed this taste in order to protect itself from yeast.
3. Horseradish (boiled)
If you had tried Brussels sprouts and thought that they have a powerful antifungal action, try eating horseradish.
I had a nasty die-off reaction after eating two boiled horseradish roots, even though at the time I considered myself partly cured from candida and no food was giving me die-offs any longer. I ate it on empty stomach in the morning and fasted until I experienced the effects, which were numerous. An itchy yeast rash appeared on the skin of my hand. I experienced hot-cold alternating shivers in my whole body, as well as goosebumps, which also caused fear because the reaction was so intense. Moreover, it was after eating horseradish that the loudest and longest monstrous sound ever came out of my stomach. I also experienced excruciating pain in the intestines, and pressure in the appendix region. No burping or gas passing was experienced. I think I warded off the headache by drinking lots of water, vit.C and liver supplements.
I guess that eating the same amount of horseradish raw would result in even more severe die-off reaction. Horseradish is one of the most powerful antifungals so I recommend using it with caution.
It is very interesting that boiled horseradish has exactly the same unpleasant cabbage-like bitter taste as Brussels sprouts do, though even more so. I think it is very probable that any kind of vegetable that develops this taste when boiled has antifungal properties.
4. Broccoli (stir-fried, boiled)
It might be surprising but this common vegetable is actually an antifungal, as, to various extents, many of the cruciferous vegetables are.
Tasty way to eat Broccoli is to tear it into pieces and braise it on a pan with minced garlic, soy sauce and sesame oil.
5. Bok choy/Chinese cabbage (stir-fried)
Bok choy is a kind of baby Chinese cabbage. Directions for cooking are the same as for Broccoli. The antifungal effects are more or less similar, though slightly better with bok choy than with broccoli.
6. Rutabaga/swede (boiled or raw)
Two sources in the internet recommend rutabaga as an excellent antifungal food, reporting severe die-off reactions upon consumption. However, in my experience rutabaga has only a mild antifungal action, even when eaten in large amounts, boiled or raw. Bear in mind, however, that I do not consider myself a severe case of candida infestation anymore. Rutabaga might be more potent in the beginning stages of a treatment. In fact, I think it would be a good idea to start eating antifungal foods from rutabaga.
Botanically speaking, rutabaga is a crossbreed between a cabbage and a turnip.
7. Cruciferae family vegetables:
White cabbage, red cabbage, savoy cabbage, Chinese cabbage (the big one), kohlrabi (turnip cabbage), kale, collard greens, Kai-lan (Chinese kale), broccolini
All of these vegetables are potentially effective antifungals, though I have not experimented on them yet.
8. Garlic, onion
Garlic is a potential master antifungal, though I did not experiment with it. Socially-wise, the smell disqualifies garlic. I only use garlic in cooking. One effect of garlic that I have observed is that it causes craving hunger sensation after eating it.
What applies to garlic, applies to onions to a lesser extent, or any other vegetable from the Allium family: shallot, chive, scallion and leek. They are also reported to possess prebiotic properties. I am planning to test them.
Other effective foods or methods
1. Borax water
This is a remedy recommended by Bill Thompson as a cure for candida. I have found it to be very effective. It causes die-off reactions with the passing of gas, "burping balloons" sensations as well as a slight headache, or a pressure in head. Refer to Bill's book or post for details.
This is Ted's remedy that is also recommended by Bill. I have also found it to be very effective. I have better effects with lime than with Apple Cider Vinegar. Refer to Ted's post for details.
3. Coconut rice
"Why should not I make even my carbohydrates antifungal?", I thought. Instead of water, I sometimes use coconut milk to boil the rice. When the rice is ready, it had sucked in the coconut milk. Rice cooked in coconut milk has a great aroma and flavor.
The best way to cook rice is to use a rice cooker. I really recommend buying a rice cooker since rice is a more favorable carbohydrate than bread on the antifungal diet.
4. Chanca piedra tablets
Chanca piedra tablets had caused some interesting effects that I did not experience after eating any other foods. I took it together with milk thistle tablet, dandelion tablet, turmeric, borax water and clove tea, and the reaction was very interesting: "bursting balloon" sensation in the kidney, pain in the kidney, unusually deep burping, involuntary "internal burping", loud noises coming out from my stomach, stinging pain in my upper back, intense itching, pressure in thyroid.
5. Hot bath
I am wondering if anyone has had similar experience to this one. In the peak stage of my yeast infestation, when the fungus was even on the skin on my hands and private places, I observed that when I immerse my body in a very hot water in a bathtub, small air bubbles would come out of my stomach in several places.
Many of the die-off reactions are linked to letting out air from the intestines, either by burping or passing gas; bloating is also an issue. I think that the air bubbles coming out of my stomach during bath was also a kind of die-off. I do not experience it right now, though, or it happens very rarely.
6. Cooked foods
In Traditional Chinese Medicine, the advice for candida sufferers is to avoid eating foods raw, but cooking them, making soups or stews. I have found out that eating this way has greatly improved my digestion.
Foods proven to be ineffective
1. Jalapeno peppers (boiled)
Soup of 7-8 Jalapeno peppers of medium size with some other vegetables did not cause any reaction. I had suspected that hot foods may be antifungal, but it was not the case with boiled Jalapeno, though it might be different when eaten raw.
2. Cauliflower (boiled)
A large serving of boiled cauliflower did not cause any reaction besides burping. I had suspected that all cruciferous vegetables/vegetables from the Brassicaceae family are antifungal, but it was not the case with cauliflower. Maybe it is only slightly antifungal, and has better potency when eaten raw.
3. Seaweed and kelp (raw, boiled)
I had theorized that seaweed might be antifungal, but testing has showed me that it is not. I ate a fairly big serving of wakame seaweed and nori seaweed and observed no reaction afterwards. It might be possible that other kinds of seaweed are antifungal, though, but not wakame or nori.
4. Asparagus (boiled)
Some sources reported asparagus as a source of inulin and a possible prebiotic. I ate a large serving of it and observed no reaction, though it makes urine smell very unpleasant, which anyone can experience after eating asparagus. Therefore it might be a detoxifier for the kidneys.
5. Chicory greens, dandelion greens, bitter melon
Altough these vegetables are very bitter (more so with dandelion and bitter melon) and support bile flow, digestive and liver health, I did not observe any antifungal actions.
Some of them are obvious, for example sugar, but here is view on foods that are harmful on an anti-candida diet.
1. Not eating carbohydrates in a 50-50 ratio with vegetables
I have discovered that if I eat this way, I never experience any painful reactions. Foods that are high on the glycemic index (carbohydrates) should not be avoided, but eaten together with low-glycemic foods (vegetables), so that the overall glycemic load of the meal is not too high.
I originally took this advice from the website of Andrzej Janus, a medical doctor dedicated to holistic medicine who has written on the treatment of candida.
Some people advise against eating white rice, but when it is eaten the way I recommend nothing bad can happen.
A good habit to have is to never start eating your meal from carbohydrates, but from vegetables. It is actually one of the dietary habits of the Japanese, traditionally.
Reaction that will be experienced after overeating carbs will be a very nauseous feeling that will not have a "purification" feel to it.
2. Oriental yam/sweet yam/pumpkin/potatoes (boiled)
This applies to starchy vegetables in general. They should be consumed only in small quantities or together with other vegetables so that the glycemic load is reduced.
Almost every time after consuming excessive amount of boiled sweet yams or pumpkin, I experience an immediate diarrhea.
3. Not drinking fluids during or after the meals
Some sources say that water should not be drunk during meals because it dilutes the digestive juices. I have found it to be utter nonsense. I had first started drinking water or tea during meals after reading Ted's post on alkalizing, which said that water has to be taken during meals or the alkalizing will not be effective. After I started following this advice I observed an immediate improvement in my digestion and greatly reduced heartburn and burping after eating.
If water should not be drunk during meals, as some of the claims stipulate, what about eating soups? Eating soups is a part of every food culture around the world. Moreover, Japanese people always drink great amounts of tea after eating meals (by now you might be thinking that I have a slightly idealized image of Japanese dietary habits, and I admit it might be the case, but in this point it is not an exaggeration).
I suppose that drinking water even further reduces the glycemic load of the food.
I experienced severe pain after eating foods that contained vinegar. One time I felt so bad that I did not eat anything the following day. The worst combination is vinegar, oil and sugar (there are some foods that use them together; you can find vinegar and oil in a Chinese restaurant as condiments to dumplings, for example).
Food combinations or dish ideas
1. One big burdock root (boiled)
A bunch of Jerusalem artichokes (half-boiled)
10 small baby bok choy cabbages (boiled)
Middle sized coconut (raw)
A small bowl of sticky black rice
This combination has produced one of the best cleansing effects: passing of gas, burping, gurgling sounds in the stomach, gurgling sensation, swollen appendix area (it felt like there was a tennis ball there), stinging pain in the back/kidney, itching inside the stomach, feeling of vacuum inside the stomach or false craving hunger and afoul-smelling stool. In other words, all kinds of die-off/cleansing reactions that you could imagine. To ward off the onset of headache, I drank two glasses of milk thistle tea, and no headache was experienced.
2. Big sized coconut (raw)
A big cup of peppermint tea
That was all I had for my breakfast one day. Besides the usual passing of gas and havoc in my stomach, I had a very nasty headache and shivers that fortunately ended in the late evening.
3. Half a coconut (raw)
One bowl of raw cabbage
Two Indian curries (chickpea and cauliflower)
Some basamati rice
To this day I am not sure what had caused the die-off that day. Was is the combination of coconut, raw cabbage and turmeric and other Indian spices? The die-off was so severe that I thought I had caught influenza. I had a painful headache, fever, shivers and felt very cold. To minimize the die-off reaction, I went to the gym and exercised for 30 minutes, drank much water and took a hot bath (these can be used to relieve the die-off), but the die-off was not gone until the next morning.
In fact, before I realized that I have a yeast issue, I was often experiencing "one day influzenzas" that magically ended the following day. Now I know that I had been dealing with die-off reactions.
4. Two big Burdock roots (boiled)
40 Brussels sprouts
Ginger + clove + pau d'arco tea
Black walnut and clove tincture
Alkalizing after eating
I suppose that the die-off was caused mainly by the Burdock root and Brussels sprout combination, but alkalizing and the herbs might have also been a big part of the equation. After several hours after eating this breakfast, I thought that my intestines would literally burst from the enormous pressure! Of course, gas passing and "bursting balloons" sensation was also felt.
5. 600g Burdock root (boiled)
600g Jerusalem artichoke (boiled)
Very good reaction, not as severe as the previous ones: gurgling in the stomach, gas passing, "bursting balloons" on a wide intestinal area.
6. 15-25 baby bok choy (boiled)
Middle sized coconut (raw)
Lots of sounds coming from the stomach, stinging pains in several places in the body, false craving hunger sensation, "bursting balloons" sensation.
6. 1-2 Burdock roots (boiled)
A bunch of Jerusalem artichoke (boiled)
A bunch of bok choy (boiled)
A great die-off was observed that day, though a little painful: false craving hunger sensation, enormous "bursting balloons" sensation encompassing all the length of intestines, blunt pain in my kidney (I have observed this effect only after eating bok choy or broccoli; they must have a cleansing effect on the kidneys), excruciating pain in the intestines for 20-30 minutes, stinging pain under my breast (I cannot understand what causes this pain and which intestinal organ is connected to it).
I think that the cleansing effect is even stronger when carbohydrates are not eaten. However, I cannot afford not eating carbohydrates too often as it leads to a yoyo effect.
7. Half a block of konnyaku (in a soup)
Cabbage and turnip soup (small amount)
This die-off I suppose to be the cleansing effects of konnyaku. I felt a strong vacuum sensation simultaneously in three places in my intestines. There was also stinging pain in my appendix, as well as internal pain under my breast. Heavy burping was also experienced. Konnyaku often causes cleansing pain in several different parts of the body.
8. Broccoli (braised in garlic)
This is the only time I ate natto in conjunction with a vegetable. I did not experience the usual die-off. Instead, there was a very blunt pain in my kidney. I attribute this to broccoli, or broccoli in combination with garlic and natto.
Chanca piedra also causes similar effects, cleansing the kidneys and expelling out internal gas (I took the tablet with a cauliflower braised in garlic).
9. A bowl of sauerkraut
A bunch of Jerusalem artichoke (boiled)
Half of a Burdock root
Cabbage soup (small amount)
One of the best die-offs. Intense passing of smelly gas until late evening was the effect. "Bursting balloons" sensation was also felt.
10. A bowl of sauerkraut
Among all the foods I have described, sauerkraut causes the strongest "bursting balloons" sensation in the intestines. If feels like there is a storm in the intestines. The same reactions are observed after eating umeboshi, or properly fermented kimchi.
11. 7 garlic cloves (cooked)
About the same amount of ginger (cooked)
One small onion (cooked)
2 Tbsp coconut oil
Spices (mostly turmeric and chilli powder)
I made a curry with these ingredients and it had turned out to have caused a cleansing reaction: biting pain in my stomach and false craving hunger sensation. I also had a diarrhea and the stool was foul-smelling.
The best combination
Based on the aforementioned observations, the best combination would have to include:
Bok choy (eventually broccoli) braised with minced garlic
Sauerkraut (or any other probiotic)
Budrock root (or Jerusalem artichoke, but I prefer Burdock root for its medicinal properties; maybe both of them)
I am sure that a meal comprising of these would cause the best reaction that I have ever observed, and I cannot even imagine what could happen if I ate some of the vegetables raw. The die-off would be very painful, with a stinging, excruciating pain in the lower intestines, blunt pain in the kidneys, lots of gas passing, "balloon bursting" as well as a headache and shivers. Influenza-like symptoms could be warded off by drinking lots of water, or milk thistle tea (it is always a good idea to take in much fluids when expecting a die-off; without it, headache is inevitable). At first it might be a good idea not to include horseradish as it can cause a nasty die-off eaten by itself.
Writing this article has helped me to put my thoughts in order. I hope that someone finds this information helpful in his or her own quest of fighting the yeast infection. If you have any experiences with antifungal foods or maybe discovered some useful foods yourself, please let me know.
(Hope, Bc Canada)
I went straight to ACV for Candida. I've never felt better! My sugar and caffeine cravings have been gone for over a year! I start each day with 1 tbsp ACV in a glass of warm/hot water and at night too for better sleep! I also add 2 tbsp of ACV to my regular bottled water with a couple packets of stevia. Tastes like lemon aid and gives me an afternoon boost.
Apple Cider Vinegar
ok.. Here goes. For the past 3 weeks I have been under a great and I mean GREAT amount of stress. I have been drinking a full bottle of "the mother" in less than two weeks in my water. I know for sure I have a yeast infection, (had previously been on antibiotics for celulitus for 2 months) however, the palms of my hands are blistered and sore and embarrassing!!!! Is this candida die off? Is it shingles???? Should I stop with the vinegar? I am scared!!!!!!!
Apple Cider Vinegar
Hello all, Can somebody clarify something for me? Whenever I try the ACV-Remedy I get diarrhea with a lot of mucus. Is the Apple Cider Vinegar not supposed to remedy diarrhea? Do you guys have any tips for me? Thank you, Markus
Apple Cider Vinegar
Apple Cider Vinegar Cure for BV and Candida / Yeast
Hi Ladies, I just wanted to share what worked for me in the hopes that what helped me can help you. I've been dealing with BV/Candida for about 15 years now - sheesh! My doctors tested me for AIDS, HIV, diabetes (oookay - Im 5'5", 115lbs) anything and everything. Went to naturopaths, tried absolutely everything - threelac, syntol - you name it. Went on special diets, ate garlic... Voodoo magic (not really, but I would have if it helped! ) Some things helped, some did things did nothing. Most things were a complete waste of money and I wasted ALOT of money. BV/Candida is such a curse!! Anyways, as you may already know BV/candida is triggered when the pH of your vagina gets out of whack - which means the pH becomes more alkaline. Sugar, diet, yes.. But the crux of the problem is pH. The vagina becomes more alkaline during sex (to make life more hospitable for sperms), this also happens during the menstral cycle. Once the pH rises, this paves the way for things to start to grow. So the KEY IS THE PH. This means keeping the vagina acidic - what it is naturally.
Here's what worked for me: I started off douching with ACV and hydrogen peroxide, but hydrogen peroxide kills all the good bacteria along with the bad (which can cause alot of problems) and I found it to be too disrupting. Id get rid of the BV, but cause a yeast infection instead. Plus my husband is a scientist and he tells me that extensive use of h202 on mucous membranes can be cancer-causing. So then I just stuck to ACV, with a suppository of lactobacillus for the vagina. So douche in the morning, vaginal suppository during the day/night and then - and this is the important part - I started drinking apple cider vinegar twice a day. Just a couple of teaspoons with water in the morning/evening and my BV/Candida problem has COMPLETELY CLEARED UP!!!! Im telling you its a miracle. Now, when I feel like I've got a problem, I start back on the ACV drinks and within 24 hours everything is gone.
This has been my experience and I told my girlfriend about this after she started having recurring yeast infections and everything cleared up for her straight away too. So I can only hope that you find the same relief!! Thanks, Rachelle
(Cagayan De Oro City, Philippines)
(Hurhgada, Red Sea/Egypt)
Apple Cider Vinegar
I think I have a systemic fungal infection, since I take Tylenol Arthritis, seem tired, have a toenail and vaginal fungal infection, and have taken birth control and NSAIDs in the past.
I've read that Apple Cider Vinger can help with the fungus. How much should I take (along with water and honey as suggested by _____s), considering that I must still take Tylenol Arthritis (2600mg a day) to treat a moderate athritis pain and inflammation. (I don't want the Tylenol to cancel out the goodness of the vinger. Also, do I need to use the treatment with the Apple Cider Vinger forever?
By the way, I have talked to my doctor, who wants me to take Lamisil. However, I don't want to jeopardize my liver and stomach with two medications -- Tylenol Arthritis and Lamisil.
Any help will be appreciated.
(Shelby Township, Mi)
Apple Cider Vinegar
Hi, My name is Katie and I recently heard about apple cider vinegar and the the benefits for your health. I began drinking this and not only did I get terrible acid reflux but I also had a terrible kidney infection along with a UTI. I'm not sure if this was the cause but my kidneys hurt very bad and still do too often to be normal. I am battling with what I just found out as a very bad case of Candida Yeast as well as low thyroid and my adrenal glands are so flat they basically aren't working. I read that yeast can make your acid and alkaline rise in your body. Should I stay away from this? Thank you, God bless, Katie.
Apple Cider Vinegar
Hi, Does anyone know or have references to how ACV affects Candida albicans? I've read several resources online and a couple of books recommending that vinegar and vinegar foods be avoided due to Candida overgrowth. Is this so?
Thank you, Sheila