|
DESCRIPTION
Recently, attention has been directed to the relationship
between diet and vaginal yeast, chronic intestinal, and systemic infections
with candida albicans. Candida albicans, a yeast, ferments sugars to alcohol,
and therefore thrives in a sugar-rich environment. It is for this reason that
dietary strategies are designed toward reducing sugar and available simple
carbohydrate intake and increasing fiber, complex carbohydrate and protein.
Foods contaminate with yeast such as fermented fruit or fruit drinks or moldy
foods should be avoided.
The anti-candida diet meets all the nutrient standards of
the RDA. There is some controversy as to how restricted the anti-candida diet
needs to be in starch, grains and vegetables, and yeast-risen breads. Some
doctors advocate a very low total carbohydrate diet with no yeast containing
products, whereas others feel that elimination of fermentable sugars should be
the focus of the diet.
SAMPLE MENU FOR ONE DAY
Breakfast
| 1/2 cup cooked oatmeal |
|
| 2 slices whole wheat bread (non-yeast)
toasted |
|
| 1 cup skim milk |
1 soft boiled egg |
Lunch
| 2 slices whole wheat bread (non-yeast) |
|
| 2 tablespoons mayonnaise |
3 ounces sliced turkey breast |
| 1/2 cup steamed carrots |
1 apple |
| 1/3 cup cooked corn |
1 cup skim milk |
Dinner
| 4 ounces broiled halibut |
1/2 cup skim milk |
| 1 cup brown rice |
1 teaspoon margarine or butter |
| 1 cup steamed broccoli |
1 cup low-fat yogurt |
| 2 teaspoons oil and vinegar dressing |
1 cup salad: romaine or Boston lettuce, sliced
carrots, cucumbers, mushrooms, green pepper, celery |
| 2 slices whole wheat bread (non-yeast) |
|
Snack
| 1/2 cup skim milk |
Rye wafers |
| 1 tablespoon peanut butter |
1 small pear |
| 1 small apple |
|
Nutrient Content
| Calories: 2400 |
Fat: 30% |
| Protein: 20% |
Cholesterol: 340 mg |
| Carbohydrate: 50% |
Fiber 12 g |
FOOD EXCHANGE MENU
Bread and Cereal Exchange List:
8 servings per day
Recommended:
| Whole wheat bread (non yeast) |
White bread (enriched-non-yeast) |
| Lentils |
Cereals |
| Pastas |
Potatoes |
| Sweet potato |
Beans (dried) |
| Green peas |
|
Avoid:
| Refined, fiber-free breads and cereals |
Baked goods containing large amounts of fats
and sugars such as doughnuts and sweet rolls |
| Sugar-coated cereals |
|
Fat Exchange List:
8 servings per day
Recommended:
· Enriched margarine
· Butter
· Polyunsaturated salad oils, such
as corn oil
Avoid:
· Saturated fats such as:
· Lard
· Saturated oils
· Coconut oil
Fruit Exchange List:
4 servings per day
Recommended: Limited amounts of
fresh or frozen fruits
Avoid: Fruits canned in syrup pack
Meat and Meat Substitute Exchange
List:
9 servings per day
Recommended:
| Lean meats |
Poultry |
| Shellfish |
Fish |
| Eggs |
|
| Low-fat cheeses such as cottage cheese or
mozzarella |
|
Avoid:
| Sausages |
Luncheon meats |
| Fatty cheeses such as cream cheese |
|
Milk Exchange List:
3 servings per day
Recommended:
| Skim milk |
|
| Milk (2% fat) |
|
| Evaporated skim milk |
|
| Buttermilk made from skim milk or milk (2%
fat) |
Yogurt made from skim milk or milk (2% fat)
|
Avoid:
· Whole milk or whole milk products
· Ice cream
· Because of possible lactose
intolerances it may be wise to avoid all milk products altogether, with the
possible exception of yogurt. See article on milk in the unprocessed foods
section of this book.
Vegetable Exchange List:
3 servings per day
Recommended: Fresh vegetables
Avoid: Carrots or juices
Miscellaneous Exchange List
Recommended: Homemade, fat-free soups and
broths
Avoid: Refined and processed
sweets, such as candy
NOTE:
Include 6 to 8 cups of fluid, such as
water, per day. |
