Can a healthy diet help control Candida?

Surely you’ve heard the expression “you are what you eat.” Candida research supports the significant impact of diet on lessening or increasing symptoms of overgrowth, so, while taking King Bio products, we suggest following a Candida-control diet. At first, you may intensely crave the foods you shouldn’t eat, but you are in control! Don’t view this as a “diet” in the traditional sense; view it as a whole approach to your wellness.

Candida-Control Diet

The Candida-Control Diet starts by eliminating or minimizing foods containing yeast, refined starches, high protein and sugar.

Eating a well-balanced, whole-food diet with good fats, lean protein, whole grains and plenty of green vegetables and natural fiber, which aids in toxin elimination, will optimize your Candida-control goals.

Make this a permanent lifestyle change, or at least long enough for your body to gain the upper hand. Candida craves sugar (its favorite food), not your body.

Following the Candida-Control Diet below will help you find relief from Candida overgrowth symptoms. The left column (Candida-Control Diet: Foods to Eat) contains foods that are less likely to cause further Candida overgrowth, while the right column (Candida-Control Diet: Foods to Avoid) contains foods that are known to fuel Candida overgrowth, which might increase symptoms. Timeframes for results will vary for each individual.

                Candida-Control: Foods to Eat                         Candida-Control: Foods to Avoid

Vegetables

    All vegetables, excluding mushrooms and corn.

  • Potatoes should be used sparingly (only 1-2 times per week).
  • Scrub all vegetables well, and also peel or skin when possible.

  • Corn
  • Mushrooms

Meats
  • Bison (Can be purchased from Carolina Bison)
  • Beef (small amounts 1 time per week)
  • Chicken
  • Lamb
  • Turkey
  • Veal

  • Processed & packaged meats (all)
  • Hamburger
  • Hot dogs
  • Sausage

Seafood
  • Crab
  • Fish
  • Lobster
  • Salmon
  • Shrimp
  • ​Tuna

  • Fish containing additives
  • High-mercury fish
  • Farm-raised, which may have residual antibiotics

Dairy
  • Butter
  • Eggs
  • Raw cottage cheese (small amount)

  • All cheeses (especially those with a moldy rind)
  • Buttermilk
  • Cow & goat milk
  • Margarine
  • Sour cream
  • Yogurt

Condiments
  • Fresh herbs (i.e., basil, parsley, etc.)
  • Sea salt, pepper spice (without additives, MSG, etc.)
  • Homemade mayonnaise
  • Organic, raw, unfiltered apple cider vinegar

  • Catsup
  • Gravy
  • Mustard
  • Jams & jellies
  • Pickles
  • Relish
  • Soy oil
  • Bragg’s Liquid Aminos
  • Tamari
  • Worcestershire
  • Spices with yeast, sugar or additives
  • Dried herbs (mold collects on leaves during drying process)
  • Salad dressing (unless no added sugar and only raw apple cider vinegar is added)
  • All vinegars (except organic, raw, unfiltered, apple cider vinegar)

Beans & Legumes
  • All are acceptable, except fermented soy products (i.e., miso, tempeh)
  • Eliminate this group for the first month then eat no more than 3 times a week.

  • Peas
  • No fermented soy products

Fruits
  • Apples (Granny Smith only, peeled)
  • Blueberries
  • Coconut
  • Grapefruit
  • Lemons
  • Limes

  • Apples (except Granny Smith)
  • Apricots
  • Berries
  • Bananas
  • Cherries
  • Currants
  • Dates
  • Dried fruits
  • Figs
  • Grapes
  • Kiwi
  • Mangos
  • Melons
  • Nectarines
  • Oranges

Oils
  • Flaxseed (do not heat)
  • Sesame oil, Sunflower oil (not for cooking, just flavoring)
  • Olive oil
  • Coconut (best for cooking)

  • Peanut oils
  • Processed oils
  • Hydrogenated oils

Beverages
  • Filtered water
  • Herbal teas (in moderation)

  • Alcohol
  • Coffee
  • Fruit juices
  • Soda (diet and regular)
  • Tea (all caffeinated and decaf – except herbal)

Nuts & Seeds
  • Almonds
  • Brazil nuts
  • Hazelnuts
  • Macadamia nuts
  • Pecans
  • Walnut
  • Pumpkin seeds
  • Sesame seeds
  • Sunflower seeds

  • Cashews
  • Peanuts
  • Pistachios

Sweeteners
  • Stevia

  • Aspartame
  • Barley malt
  • Brown rice syrup
  • Brown sugar
  • Corn syrup
  • High fructose corn syrup (HFCS)
  • Dextrose
  • Fructose
  • Honey
  • Maltodextrin
  • Maple syrup
  • Molasses
  • Sorbitol
  • White sugar
  • Raw cane
  • Juice crystals
  • Sucralose

Grains
  • Amaranth
  • Barley*
  • Brown Rice
  • Buckwheat
  • Millet
  • Oats*
  • Pasta (wheat-free whole grains)
  • Quinoa
  • Rye*
  • Wild rice
  • Pizza crust (100% wheat- and yeast-free)
* If gluten intolerant, avoid wheat, barley, oats, rye and spelt.

  • Breads (unless wheat-, dairy-, yeast- and sugar-free.)
  • Cereals (unless wheat-, dairy- and sugar-free)
  • Corn
  • Kamut
  • Pasta
  • Spelt
  • White rice
  • Wheat
  • White flour

Miscellaneous
  • Carob (unsweetened)
  • Salsa (fresh with no vinegar or sugar)

  • Candy
  • Cookies
  • Chocolate
  • Coffee
  • Donuts
  • Gelatin
  • Gum
  • Fried foods
  • Muffins
  • Pastry
  • Pizza
  • Processed foods (all)

Tip: Adhere to the diet as closely as possible. Read labels and check for ingredients that are on the “avoid list.” After a month, slowly reintroduce foods that are on the “Foods to Avoid” list back into your diet. You will be able to tell which foods you can tolerate.

Tip: Remember to stay away from these foods for at least the first month and slowly introduce each food − one at a time − back into your diet. You should be able to tell what your body will accept at this time. If you get a reaction, don’t fret; try again later.

Recipes

Candida-Control Diet Recipe for “Country ‘Corn’ Bread”

From The Yeast Connection Cookbook by William G. Crook M.D.; Marjorie Hurt Jones, R.N.

1 cup water
1/8 teaspoon unbuffered, corn-free vitamin C crystals
2 cups flour (amaranth, buckwheat, quinoa, or barley, millet, oat, teff)
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup oil ( cold pressed, unrefined: olive, safflower, sunflower, walnut, or corn)
1-2 tablespoons water, optional

Preheat oven to 400 degrees. Oil and flour a pie plate or 8 inch baking pan. Combine the 1 cup water with vitamin C crystals and stir. Set aside to dissolve.

Combine flour, baking soda, and salt in a bowl. Whisk well to distribute the soda.

Add liquid with dissolved crystals and oil at the same time. Stir quickly with a few swift strokes, only until the dry ingredients become moist. The batter should be heavy but pourable. If necessary, add another 1 or 2 tablespoons of liquid. Scrape batter into the pan and bake 16 or 20 minutes or until a toothpick thrust in the center comes out clean and dry.

Candida-Control Diet Recipe for “Hearty Soup”

From The Yeast Connection Cookbook by William G. Crook M.D.; Marjorie Hurt Jones, R.N.

(makes 4 servings)

1 tablespoon olive oil
1 small onion, thinly sliced
1 clove garlic, minced

In a saucepan, heat the oil and add the onion and garlic. Cook about 3 minutes until soft but not browned.

Get creative. Use whichever vegetables and meats you like. What do you have in your refrigerator? Just throw it in.

4 carrots, sliced
4 stalks of celery, sliced
5 plum tomatoes cut in cubes
1 cup of green beans
1 cup of dried lentils or beans
2 cups of leftover meat, ground beef, pork tenderloin, turkey meat, etc.
6 cups of broth

Add all the remaining ingredients to the pot of softened onion and garlic and bring to a boil. Reduce heat to low, cover, and simmer until the lentils are tender – about 30 minutes. You may want to add the tomatoes at the end of the cooking time if you’d like them to hold their texture.

If you think your diet may be contributing to your Candida overgrowth, give the Candida-Control Diet a try.

If it doesn’t seem to help, try taking the Candida Test, which will give you a more comprehensive analysis of the Candida in your body and a possible path to relieving it.

Take the Candida Test