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3 EFFECTIVE CANDIDA DIETS

Just as there is no simple diagnosis or test for Candida, there is no simple treatment. Stopping the growth of the fungus and driving it out of the tissues are the goals of a multilevel treatment that includes:

Immediate elimination of antibiotics, birth control pills and other hormone-altering substances. A diet designed to stop feeding the yeast. Natural use of antifungals, or a homeopathic liquid, Candex--which permeate the intestines and help destroy Candida throughout the body. Strengthening of the immune system through supplementation.

The diets required to starve out Candida eliminate all sources of yeast and fungus and all sugars and sweets, including lactose-containing dairy products, except for butter.

Mild cases of Candida (yeast infections and vague symptoms that are recent) will usually respond to the Candida Diet No. 1

Moderate Candida (chronic, severe yeast infections or definite, interfering symptoms) would best respond to the Candida Diet No. 2

Severe cases, which may have begun in early childhood or are debilitating (cannot work, difficulty functioning), would require the persistent efforts of the Candida Diet No. 3

Each diet is listed with foods to eliminate, to reduce, and to emphasize. In addition, each level has its recommended nutritional supplementation.

Candida Diet No. 1: Mild
*********************

For persistent vaginal yeast infections with no other symptoms. This diet will help you get the Candida under control and prevent recurrent outbreaks.

Foods to Eliminate (Save for Reference for Diets 2 and 3)
********************************************

Sugar in all forms, including honey, except occasional whole fresh fruit. Fungus, molds, and yeast in all forms, including vitamins and minerals.

Most B vitamins (unless label states otherwise).
Most breads and commercial baked goods.
All alcoholic beverages.
Mushrooms.
Vinegar and all foods containing vinegar, including salad dressing,
sauerkraut, green olives, pickled vegetables, and relishes.
Some crackers (read labels carefully for yeast ingredients).
Fermented products including soy sauce (tamari) and tofu.
Dry roasted nuts.
Barbecued potato chips.
Most commercial soups.
Apple cider and natural root beer.
White flour.
Bacon and other pork, which often contain molds.

Reduce
*************

Whole grains and starchy vegetables until symptoms lessen.
Fruit and diluted fruit juices, which may cause yeast to grow.
Nuts and seeds (small amounts).
Beans and other legumes (small amounts).

Emphasize
*************

Eggs, fish, chicken, turkey, seafood, lamb, and veal.
Vegetables except corn and potatoes.
Vegetables that inhibit the growth of Candida: raw garlic, onions,
cabbage, broccoli, turnip, kale.

Supplements for Candida Diet No. 1
*****************************
Take for one month after symptoms stop.

Yeast-free multi-vitamin/mineral
1000 milligrams vitamin C, two times a day
Lactobacilus acidophilus tablets to increase intestinal bacteria

Re: Candida Diet No. 2--Moderate
****************************

For chronic vaginal yeast infections, or additional symptoms which prevent
you from feeling really good, begin with this diet. If Diet No. 1 did not
clear up your symptoms, incorporate these suggestions into your program as
well.

Eliminate
*************

Same as Diet No. 1 -- Plus
Wheat, oats, rye and barley, which contain gluten and can feed Candida.
Fruit and diluted fruit juices, high in fructose (fruit sugar).

Reduce
*************
Same as Diet No. 1, except for some whole grains: brown rice,
millet, buckwheat, cornmeal
Herb teas and spices, which may contain molds.

Emphasize
*************

Same as Diet No.1

Supplements for Candida Diet No. 2
*****************************

Yeast-free multi-vitamin/mineral
1000 milligrams vitamin C, four times a day
Lactobacilus acidophilus in large quantities (Ultradophilus,
Maxidophilus, Superdophilus, and so on, with approx. 2 billion
organisms per gram) to help repopulate the intestines. Take
1/2 teaspoon morning and evening on an empty stomach.
2 teaspoons olive oil with 2 teaspoons oat bran, three times a day,
to help keep fungus from crossing the intestinal barrier.
100 micrograms selenium for immune system support.
400 iu dry vitamin E for immune system support.
20,000 iu beta carotene for immune system support.
Digestive enzymes, with pancreatin, after meals and before bed,
to help digest the food you eat as well as undigested food particles
in the bloodstream.
Candex to improve immune response and eliminate the fungus.

Candida Diet No. 3: Severe
*******************

Some people are debilitated by Candida and cannot function at work or can
barely get through the day. If you were exposed to high levels of
antibiotics as a child, or if you have had severe symptoms for more than four
years, go directly to this diet. If your symptoms did not clear up with Diet
No. 2, advance to this one until they diminish.

Foods to Eliminate
*************

Same as Diets nos. 1 and 2.
Dried meat and smoked meat, fish of poultry, including sausage,
hot dogs, luncheon meats, smoked turkey, and smoked salmon.
Nuts and seeds, which may contain mold.
All grains, except a little rice and millet.
Herb teas and spices.

Foods You Can Eat -- YEAH!! -- Here we go!
**********************************
Eggs, fish, chicken, turkey, seafood, lamb, or veal, sauteed in a little
butter or safflower oil or baked with vegetables.
Steamed, sauteed, or baked vegetables, especially onions, garlic,
cabbage, broccoli, turnips, and kale. All vegetables are fine
except potatoes and corn, which are high in carbohydrates.
Sauteed vegetables with eggs on rice cakes, or a vegetable omelet.
Salads seasoned with safflower oil and a little fresh lemon juice.
Gazpacho, tomato-based fish chowder, begetable soup, chicken or
lamb stew.
Small quantities of rice and millet. A cold rice salad with steamed
vegetables, seasoned with oil and lemon juice; sauteed rice with
shrimp, chicken, and vegetables, or simply steamed vegetables
with either grain are a few ideas that will work on this program.
Rice cakes, found in some supermarkets and health food stores,
can be used instead of bread.
Vegetable sticks with guacamole dip (avocado, fresh tomatoes, onions,
lemon juice, and a little salt) for a snack.

Supplements for Candida Diet No. 3
*************************

Yeast-free multi-vitamin/mineral.
Digestive enzymes with pancreatin after meals and before bed.
1000 milligrams vitamin C an hour (up to 10 grams/day) for immune
system.
Acidophilus in large quantities (some brands, Ultradophilus, Maxidophilus,
and so on have approx. 2 billion organisms per gram) to repopulate the
intestinal bacteria. Take 1/2 teaspoon morning and evening on an empty
stomach.
2 Teaspoons olive oil with 2 teaspoons oat bran, three times a day, to help
keep fungus from crossing the intestinal barrier.
100 micrograms selenium three times a day, for immune system.
400 iu dry vitamin E two times a day for immune system.
20,000 iu beta carotene, for immune system
Pau D'Arco tea (taheebo tea), an herb tea from South America, which
kills fungus, one cup three times a day.
Candex to improve immune response and eliminate the fungus.
Nystatin in powder form, available by medical prescription.

As soon as you are free from symptoms, begin reintroducing a few foods
slowly. The last ones to add would be yeast, vinegar, and mushrooms.* It
may be necessary for you to stay on the Candida Albicans Diet for a number of
months. Doctors report a year or more is not unusual, but Fuchs has found by
combining supplements with diet, it is often possible to go back to the
Anti-Illness Diet more quickly. The more thoroughly you are able to stay on
these diets, the faster you can eliminate excess Candida. However, it is
better to be on a modified diet than on no diet at all. Some patients would
rather eat sugar or have a glass of wine occasionally even though it may mean
being on the diet for a longer period of time.
__________
* Note that some people are allergic to these as well as other foods. Those
allergies may still be present after cleansing with Candida
Diet.

Candex, the homeopathic preparation used successfully in Fuchs' practice, is
available in a number of strengths, each one designed for particular degrees
of Candida overgrowth. For this reason it is only available through
health-care professionals, who can select the appropriate dosage and monitor
progress.

Candex is manufactured by Seroyal Brands, Inc

DIETARY SUPPRESSION OF CANDIDA ALBICANS

A. The yeast grows on sugar and starch and is fed by gluten-containing grains. Gluten grains include wheat, oats, rye and barley.
1. Do not eat sugar or sweets. This includes products made with honey or molasses, as well as sugar.
2. Do not eat wheat, oats, rye or barley, corn, rice, potatoes, buckwheat or millet. Exclude all of these starchy foods from your diet.
3. Milk (even raw) encourages Candida growth. Avoid milk and milk products except butter.
B. Yeast, molds and fungi cross-react. When taken in food or even breathed in high concentrations, they trigger symptoms and diminish the body's resistance to Candida. Bathrooms and air vents should he kept clean and dry. Yeast, mold and fungus should he minimized in foods.
I. Yeast is used in food preparation and flavoring: DO NOT EAT:
(a)Commercial breads, rolls, coffee cakes, pastries, etc.
(b) Beer, wine, any alcoholic beverages, or any soft drinks (cola or non-cola).
(c) Cream, commercial soups, potato chips
(d) Vinegar or vinegar-containing foods, such as pickled vegetables, sauerkraut, relishes, green olives or salad dressing. Lemon juice with oil may be used as a salad dressing.
(e) Cider or natural root beer.
2. Yeast is the basis for many vitamin and mineral preparations. Tryptophan is often derived from yeast: LOOK AT LABELS.
3. Molds build up on foods & sugar
The following must be avoided totally:
(a) Fresh & dried fruits such as prunes, raisins, dates, figs, citrus peels, candied cherries, currants, peaches, apples, and apricots are not eaten.
(b) All dairy products including cheeses, cottage cheese, sour cream, buttermilk, and milk should be avoided.
(c) Chocolate, honey, maple syrup contain sugar and accumulate mold and should not be eaten.
4. Melons (especially cantaloupe) and the skins of fleshy fruits accumulate mold during growth.
5. Avoid fresh, canned (bottled) or frozen citrus, grape or other fruit juice.
Mushrooms are fungi. Do not eat them.
C. Eating fruit will boost blood sugar levels and encourage yeast growth. Fruits and fruit juices must be temporarily omitted for 3 months from the diet.
WHAT IS LEFT TO EAT?
PROTEINS: Fish, chicken, turkey, duck, seafood, eggs, pheasant, quail, lamb and veal. In other words, animals if the
meat is fresh instead of dried, smoked, pickled or cured.
VEGETABLES: All vegetables are potentially acceptable. Only starchy ones, such as potatoes and sweet potatoes, and beans must be avoided totally.
DRINK: Teas sweetened with stevia, licorice root, vegetable juices (no carrot or beet), sparkling water and mineral water.
IS IT POSSIBLE TO EAT OUT?
Yes! Just order carefully. Skip the cocktail. Have oil and lemon juice on your salad. Order meat, chicken, or other animal protein that is prepared without sauces which might contain sugar, mushrooms, wheat as a thickener, and other harmful ingredients. Broiled or plain items are obviously the safest choice. Lightly steamed vegetables are perfect! Skip bread, crackers and dessert.
Yes Foods

CONDIMENTS, DRESSINGS AND SAUCES:
Imitation bacon bits; Curry powder; Horseradish, prepared; Mustard, prepared; brown Pepper.
Seasoned salad dressing:
Oil & Lemon; Italian (no sugar); Mayonnaise (no sugar); Russian (no sugar).
Salt: Celery, Garlic, Iodized, Onion, Seasoned.
Sauces: Tomato; Spaghetti (Meatless, w/Meat); Steak (tomato type); Soy (pure); Tomato paste or tomato puree.
EGG: Boiled, poached, or raw; Scrambled or omelet; White (no cheese); Yolk.
OLIVE: Green; Ripe, canned.
FISH AND SEAFOODS
Anchovy, canned or paste; Bass, fried; Bluefish, baked or broiled, w/butter; Clams, steamed or canned; Cod, broiled; Codfish cake, fried w/egg; Crab, deviled; Crab Imperial; Crabmeat, cooked or canned.
Fish sticks, frozen, fried; Flounder, baked; Frogs legs, fried; Haddock, fried; Haddock, plate dinner; Halibut, broiled; Herring, kippered; Kelp; Lobster, steamed; Lobster Thermidor; Mackerel, canned; Oysters: cooked, fried, raw or stewed; Perch - Ocean, fried; Yellow, broiled; White, fried; Pike, blue and northern, broiled; Pike, walleye, broiled; Red snapper, broiled.
Salmon: Pink, canned; Baked or broiled; Smoked; Sockeye (red), w/bones, cooked.
Sardines, canned in oil w/bones; Scallops, fried; Seaweed; Shad, baked; Shrimp: Cooked or French fried; Canned, dry-packed; Smelts; Swordfish, broiled; Trout, broiled.
Tuna: canned in oil, drained; salad.
Turtle, canned.
Yes Foods Continued

MEATS, POULTRY, AND GAME
Beef
Chuck, pot roasted, corned; Dried or chipped (uncooked); Hamburger, regular, cooked; Hamburger, lean cooked; Heart, braised; Kidney, braised; Liver, fried; Rump roast, oven roasted; Round steak, lean cut; Short ribs, cooked; Sirloin, T-bone, Porterhouse or Rib, broiled; Stew, vegetable; Tongue, cooked; Brains, cooked calf (Veal); Liver, fried; Sweetbreads(pancreas), braised.
Chicken: broiled, no skin; fried, breast; liver, simmered; roasted
Duck, domestic, cooked
Goose, roasted
Gravy, meat
Hot dog
Lamb: Chopped, broiled; leg, roasted; liver, fried; shoulder, cooked.
Pate de foie gras
Pheasant, raw
Pork: Bacon, broiled or fried, crisp, drained; Bacon, Canadian, cooked, drained; Ham croquettes; Chops, roasted; Chow mein; Ham, cured, roasted; Liver, fried; Pigs' feet; Roast; Spareribs.
Rabbit, baked
Sausage
Tongue, all kinds
Turkey: Roasted, dark meat; Roasted light meat.
Veal: Cutlet, broiled; Roast rump.
Venison (deer), raw
Yes Foods Continued

SANDWICHES - No bread!: Bacon, lettuce, tomato; Chicken salad; Club(bacon, chicken, tomato); Egg salad; Ham salad; Ham; Hamburger, 4 oz. Beef; Hamburger, 2 1/2 oz; Liverwurst on rye; Peanut butter (natural); Roast beef (hot) w/gravy (broth); Tuna fish; Turkey, hot or cold.
COLD CUTS AND LUNCHEON MEATS: Frankfurter, cooked; Ham - Deviled, canned; Luncheon meat, broiled, spiced, canned; Potted meat.
SAUSAGE: Blood, Knockwurst, Bologna, Braunschweiger, Brown-and-serve, cooked; Cervelat (all types); Country style; Head cheese; Liverwurst; Polish; Pork, link or bulk; Salami; Thuringer; Vienna, canned.
SOUPS (No cream, broth only): Asparagus; pork, w/water; Beef consomme, broth or bouillon; Bouillon cubes or powder; celery; chicken consomme, broth or bouillon.
PLATE DINNERS, frozen: Beef roast; Chicken, fried; Meat loaf; Swiss steak; turkey, sliced.
NUTS, NUT PRODUCTS AND SEEDS
Almonds - 1 per hour: dried, roasted and salted; Brazil nuts, unsalted; butternuts;(cashews, unsalted) least choice; chestnuts, fresh; coconut, fresh, shredded, moist; hazelnuts (filberts); hickory nuts; mixed nuts: shelled; commercial, natural, roasted w/skin, roasted salted (least choice); pecans, raw halves; pistachio nuts.
Pumpkin and squash kernels; sesame seeds, dry, decorticated; sunflower seeds, dry; walnuts - black or English, raw.
OILS, FATS AND SHORTENING
Bacon fat; butter, salted; chicken fat; cod-liver oil; hydrogenated cooking fat, fortified; margarine (fortified); mayonnaise; oil: corn, cottonseed, olive, peanut, safflower, soybean.
Yes Foods Continued

VEGETABLES - 4 colors per day
No rice, corn, potatoes.
Fresh is best, raw or lightly steamed, canned or dried is OK.
Artichoke; asparagus; mung bean sprouts; beets; greens, cooked, diced, boiled; broccoli, cooked spears; brussels sprouts, cooked; cabbage: - red, white; cole slaw w/mayonnaise; cooked red; carrots, (diced, cooked), (sliced, raw); cauliflower; celery (stalk, raw); chard, Swiss (stems and leaves); chives, chopped; collards; cucumber; dandelion greens; eggplant; endive, escarole; garlic; kale; kohlrabi; lambsquarters; leeks; lettuce - bibb, boston, iceberg (head, leaf), romaine.
Mixed vegetables, frozen, cooked; mustard greens, steamed; okra, diced, steamed; onions (cooked, mature); (green, raw); flakes; mature, dry; parsley, chopped, raw; parsnips, steamed; peppers, sweet, green and beef; pimento - canned, scalloped (steamed, before peeling), salad; pumpkin; radish; rutabaga (juice, canned); soybeans, (immature, raw), (mature, cooked); spinach, steamed; squash, summer, winter (boiled, mashed), (frozen, cooked); tomato, green, raw, juice (canned or bottled), (paste, canned), (puree, canned); turnip (greens, steamed), (sliced, steamed); vegetable juice (no beet, carrot); water chestnuts, (Chinese, raw); watercress.
SOUPS (Broth only, no cream soup): Onion, dry mix; tomato; vegetable; beef, w/water; vegetarian, w/water.
VEGETABLE SALADS: celery, walnut; cabbage, cole slaw; carrot; chicken w/celery; crab w/celery; cucumber; endive w/bacon; gelatin, no sugar; gelatin w/vegetables; lettuce, plain, no dressing; lettuce and tomato, w/mayonnaise (no sugar); tomato, sliced, w/mayonnaise (no sugar); watercress; Dressing - oil & lemon only.
SUPPLEMENTARY FOODS: Agar-agar; bone-meal; cod-liver oil; desiccated liver; rose hips drops; soybean milk(pure); calcium-fortified
TO PREVENT TISSUE WASTING! MOST IMPORTANT:
**PROTEIN once per hour to be converted in liver on consistent basis to supply body-owned (Not yeast-owned) blood sugar. Can balance with non-starchy vegetables.

Salt plus Acidophilus
Most acidophilus cultures are loaded with lactic acid. It seems that adding salt to lactic acid produces a strong anti-fungal, one strong enough to give me a die off reaction even after I thought I was cured! But after taking it a few days, that reaction subsided.
I take a quarter of a teaspoon of salt, dropping it onto my tongue, then take a swig of liquid acidophilus culture. When the culture hits the salt, the salt seems to disappear instantly. Some speculate it forms sodium lactate, a patented anti-fungal compound. But since sodium lactate forms naturally in your body whenever you eat salt and cultures, you probably aren't violating any patents by taking it this way. Lie down after you take this one!

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