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Top Tips to help you avoid toxic chemicals

Tips to Help You Avoid Toxic Chemicals

Eighty-four thousand chemicals are legal for commerce in the US, all essentially unregulated. In 2011, chemicals accounted for more than $763 billion in revenue. As an example, the six billion pounds of BPA produced every year generates about $8 billion in profits for its manufacturers.

Roughly 13,000 chemicals are used in cosmetics alone, of which only 10 percent have been evaluated for safety, and new ones are introduced every year. Ordinary household products can be major sources of chemical exposure that add to your body’s toxic load.

Within such a dysfunctional system, you are the best one to keep your family safe. Although no one can successfully steer clear of ALL chemicals and pollutants, you can minimize your exposure by keeping a number of key principles in mind.

  1. Eat a diet focused on locally grown, fresh, and ideally organic whole foods. Processed and packaged foods are a common source of chemicals such as BPA and phthalates. Wash fresh produce well, especially if it’s not organically grown.
  2. Choose grass-pastured, sustainably raised meats and dairy to reduce your exposure to hormones, pesticides, and fertilizers. Avoid milk and other dairy products that contain the genetically engineered recombinant bovine growth hormone (rBGH or rBST).
  3. Rather than eating conventional or farm-raised fish, which are often heavily contaminated with PCBs and mercury, supplement with a high-quality krill oil, or eat fish that is wild-caught and lab tested for purity, such as wild-caught Alaskan salmon.
  4. Buy products that come in glass bottles rather than plastic or cans, as chemicals can leach out of plastics (and plastic can linings), into the contents; be aware that even “BPA-free” plastics typically leach other endocrine-disrupting chemicals that are just as bad for you as BPA.
  5. Store your food and beverages in glass, rather than plastic, and avoid using plastic wrap.
  6. Use glass baby bottles.
  7. Replace your non-stick pots and pans with ceramic or glass cookware.
  8. Filter your tap water for both drinking AND bathing. If you can only afford to do one, filtering your bathing water may be more important, as your skin absorbs contaminants. To remove the endocrine-disrupting herbicide Atrazine, make sure your filter is certified to remove it. According to the EWG, perchlorate can be filtered out using a reverse osmosis filter.
  9. Look for products made by companies that are Earth-friendly, animal-friendly, sustainable, certified organic, and GMO-free. This applies to everything from food and personal care products to building materials, carpeting, paint, baby items, furniture, mattresses, and others.
  10. Use a vacuum cleaner with a HEPA filter to remove contaminated house dust. This is one of the major routes of exposure to flame retardant chemicals.
  11. When buying new products such as furniture, mattresses, or carpet padding, consider buying flame retardant free varieties, containing naturally less flammable materials, such as leather, wool, cotton, silk, and Kevlar.
  12. Avoid stain- and water-resistant clothing, furniture, and carpets to avoid perfluorinated chemicals (PFCs).
  13. Make sure your baby’s toys are BPA-free, such as pacifiers, teething rings, and anything your child may be prone to suck or chew on—even books, which are often plasticized. It’s advisable to avoid all plastic, especially flexible varieties.
  14. Use natural cleaning products or make your own. Avoid those containing 2-butoxyethanol (EGBE) and methoxydiglycol (DEGME)—two toxic glycol ethers that can compromise your fertility and cause fetal harm.
  15. Switch over to organic toiletries, including shampoo, toothpaste, antiperspirants, and cosmetics. EWG’s Skin Deep database can help you find personal care products that are free of phthalates and other potentially dangerous chemicals.
  16. Replace your vinyl shower curtain with a fabric one.
  17. Replace feminine hygiene products (tampons and sanitary pads) with safer alternatives.
  18. Look for fragrance-free products. One artificial fragrance can contain hundreds—even thousands—of potentially toxic chemicals. Avoid fabric softeners and dryer sheets, which contain a mishmash of synthetic chemicals and fragrances.
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Helicobacter pylori and Peptic Ulcers – an in depth Report

Helicobacter Pylori Report



Helicobacter pylori (H. pylori) is a successful bacterial pathogen that can persist in the stomach of an infected person for their entire life.


It provokes chronic gastric inflammation that leads to the development of serious gastric diseases such as peptic ulcers, gastric cancer and Mucosa associated lymphoid tissue lymphoma. It is known that these ailments can be avoided if the infection by the bacterium can be prevented or eradicated. Currently, numerous antibiotic-based therapies are available. However, these therapies have several inherent problems, including the appearance of resistance to the antibiotics used and associated adverse effects, the risk of re-infection and the high cost of antibiotic therapy.


Helicobacter pylori (H. pylori) plays a role in several gastric diseases. Current anti-H. pylori therapy fails in more than 20% of cases, primarily due to antimicrobial resistance and patient non-adherence due to side effects of the treatment regime. This situation has encouraged the search for other approaches to control H. pylori infection.


Helicobacter pylori (H. pylori) infection is an important public health problem in several parts of the world. Because this pathogen is associated with various gastric diseases, ranging from mild discomfort, such as superficial gastritis, to severe ailments, such as chronic atrophic gastritis, gastric cancer or peptic (gastric or duodenal) ulcer, there is much interest in understanding how infection with H. pylori could be prevented.


  1. pylori has virulence factors that are necessary to colonise the acid environment of the stomach and to survive in it. Of these, the most remarkable are urease and the adhesins. Urease metabolises urea into ammonia and carbon dioxide, and it contributes to the neutralisation of gastric acid. In addition, urease is strongly immunogenic and chemotactic for phagocytes (immune cells), and it promotes the production of the proinflammatory cytokines interleukin (IL)-1β, IL-6 and IL-8, as well as tumoural necrosis factor-alpha (TNF-α). H. pylori adheres specifically to the epithelial cells of the gastric mucosa by means of the adhesins. Approximately 20% of the H. pylori population in the stomach adheres to the epithelial cells, whereas the rest is found in the mucosal layer.


In addition, the neutrophil-activating protein of H. pylori (HP-NAP) allows the bacteria to capture iron, which is essential for its growth.


Several H. pylori virulence factors have been associated with gastric carcinogenesis, or the onset of gastric cancer. The most important of these include vacuolating cytotoxin (VacA) and the cytotoxin-associated gen A (CagA) protein. Both are especially relevant for the pathology of the infection by H. pylori because strains that produce them have been more frequently isolated from patients with gastric cancer.


The hallmark of the interaction between H. pylori and the host’s immune system is the persistence of the infection for years, leading to a chronic inflammation of the gastric mucosa. Once the H. pylori infection is established, both cellular and humoural adaptive immunities are developed: naive T helper (Th) CD4+ cells differentiate into Th effector cells (cellular response), and B cells that produce specific antibodies are activated (humoural response).


There is evidence, however, indicating that B cells and antibodies are dispensable for H. pylori control, whereas Th1 and Th17 effector T cell subsets and their cytokines are essential for the control of the infection. Th1 cells produce the pro-inflammatory cytokines gamma interferon (IFN-γ) and tumour necrosis factor α and β that stimulate innate and T-cell immune responses. Th17 cells are a recently identified class of effector T cells that produce pro-inflammatory cytokine IL-17. This interleukin stimulates fibroblasts, endothelial and epithelial cells, and gastric and lamina propria mononuclear cells to produce a diversity of cytokines and chemokines; this process results in neutrophil infiltration that contributes to H. pylori-associated inflammation. Despite the local and systemic response against the infection, H. pylori can subvert and/or modulate the adaptive immunity perpetuating the infection and chronic inflammation. In a small proportion of infected individuals, this chronic inflammation leads to the development of gastric cancer.


In some H. pylori-infected individuals, acid secretion is higher than normal. The acid flows into the duodenum, leading to gastric metaplasia (precancerous gastric lesion). H. pylori cannot colonise a normal duodenum; it preferentially colonises areas of duodenal gastric metaplasia. The numbers of CD4+ FOXP3+ T cells are increased in areas of gastric metaplasia in the duodenum of H. pylori-infected ulcer patients. Interestingly, there is evidence showing reduced cytokine production in the duodenal epithelium of duodenal ulcer patients. These findings suggest that a down-regulation of the immune response, possibly by Treg cells, allows a higher bacterial density in the duodenum that, together with the high secretion of acid, plays a role in the development of H. pylori-associated duodenal ulcer.


In most individuals, the H. pylori infection can continue throughout life as an asymptomatic condition. Unfortunately, its persistence in the stomach causes chronic gastric inflammation and tissue damage, leading to alterations that could evolve to severe gastric diseases such as peptic ulcers, gastric cancer or mucosa associated lymphoid tissue lymphoma. Therefore, eradication appears to offer the most direct approach to reducing the enormous human and economic consequences of H. pylori infection.


In general, several international guidelines for treating patients diagnosed with H. pylori infections are consistent with the use of triple therapy as the first-line treatment. This treatment consists of the administration of a proton pump inhibitor (PPI), clarithromycin, and amoxicillin for 7-14 d[8183].


However, H. pylori eradication treatments following this regimen produce cure rates lower than 80%, mainly due to an increase in clarithromycin resistance. Reinfection rates after twelve months are also very high, at 80%.


As a result, other regimens (second-line therapies) have been proposed. These treatments usually consist of a PPI in combination with two or three antibiotics, among which amoxicillin, clarithromycin, metronidazole, and tetracycline are included. To overcome the antimicrobial resistance problem and to increase the cure rates of initial treatments, new drug combinations are being developed from existing formulas.


The use of a four-drug treatment (i.e., either sequential, concomitant or bismuth-containing) has been recommended.


Sequential treatment consists of a dual therapy (a PPI plus amoxicillin) for 5 days, followed by a 5 day triple therapy with a PPI plus clarithromycin and tinidazole or metronidazole to complete a 10 day treatment.


Concomitant therapy consists of four drugs (a PPI, clarithromycin, metronidazole/tinidazole and amoxicillin) given twice a day for 3-7 days. Bismuth-containing quadruple therapy consists of a bismuth salt, tetracycline HCl, metronidazole/tinidazole, and a PPI given three or four times a day for 7-14 days.


European guidelines recommend culture before the selection of a third-line treatment based on the microbial antibiotic sensitivity.


After two eradication failures, H. pylori isolates are often resistant to both metronidazole and clarithromycin.


The alternative candidates for third-line therapy are quinolones, tetracycline, rifabutin and furazolidone; high-dose PPI/amoxicillin therapy might also be useful.


The main reasons for treatment failure are antimicrobial resistance and patient non-adherence. The lack of treatment compliance by the patient is a basic factor that explains the low rates of bacterial eradication. The cause is the complexity of the therapy, which involves at least three drugs, administered in repeated doses for a long time.


Consequently, there are side effects, which, coupled with a lack of immediate improvement, discourage the patient to continue with the therapy.


The high cost of anti-H. pylori treatments is another drawback.


Finally, the recurrence of H. pylori infection after successful eradication also represents a problem in terms of the efficiency of therapies, especially in developing countries.

Taking into account the problems inherent to anti-H. pylori therapies in clinical practice, new therapeutic approaches have emerged.



Some natural products are in use to tackle H. pylori.



The results of a 14.7-year follow-up for gastric cancer incidence and cause-specific mortality among the subjects in the Shandong trial showed that the treatment with amoxicillin and omeprazole resulted in a statistically significant 39% reduction in gastric cancer incidence. A similar but non-statistically significant decline was observed for gastric cancer mortality. Neither garlic nor vitamin long-term supplementation was associated with a statistically significant decrease in gastric cancer incidence and mortality.

In another case-control study conducted to evaluate the effects of dietary and life-style habits of patients diagnosed with gastric cancer in Turkey, it was found that frequent consumption of garlic did not result in a lower gastric cancer risk.


Green Tea

Green tea extract greatly inhibited H. pylori urease, with an IC50 value of 13 μg/mL. Catechins were identified as the active compounds, and the hydroxyl group at the 5’-position appeared to be important for urease inhibition. Moreover, polyphenols present in green tea inhibited the vacuolisation effect induced by H. pylori VacA toxin.


These data indicate that polyphenols or polyphenol-rich foods or beverages, such as green tea and red wine, may limit some of the symptomatology related to H. pylori infection.



In the only clinical trial made with honey, 12 non-diabetic patients, positive for rapid urease and 14C urea breath tests, but with normal gastroscopies, were recruited. Six of them were treated with a tablespoon of Manuka honey four times a day for 2 weeks and six were treated with honey and omeprazole (20 mg) twice a day for the same period. Four weeks after the completion of treatment, the twelve patients remained positive for H. pylori as demonstrated by 14C urea breath tests.



A clinical trial evaluating a twenty drops/day therapy of a 4% alcoholic preparation of Brazilian propolis in 18 H. pylori positive patients showed that the use of green propolis preparation did not succeed in suppressing or eradicating H. pylori, as determined by a urea breath test at 3 and 40 days after the end of therapy.


The direct role of probiotics in the treatment of gastrointestinal infections is increasingly being documented as an alternative or a complement to antibiotics, with the potential to decrease the use of antibiotics or reduce their side effects. Patel et al. recently reviewed the in vivo clinical trials studying the effect of probiotics on H. pylori infection. They reported 12 human studies investigating the efficacy of antibiotic and probiotic combinations, and 16 studies using probiotics alone as an alternative to antibiotics for the infection treatment. The results indicated that in the majority of the cases, an improvement in H. pylori gastritis and a reduction in bacterial colonisation were associated with probiotics administration, and in any case, eradication could be completely attained. It also appeared that the use of probiotics was helpful to reduce the adverse effects associated with antibiotics. Long-term intakes of products containing probiotic strains may be beneficial in reducing the risk of H. pylori-associated complications.



Finally, a clinical study was performed using Tremella mesenterica, which reportedly has immunomodulatory activities. Fifty-two patients diagnosed with H. pylori infection were treated with 2 g/daily of submerged cultivated T. mesenterica mycelium for 10 days. The treatment was not effective at eradicating H. pylori, as determined by the urea breath test, whether it was administered in the presence or absence of omeprazole.



In general, polysaccharides do not inhibit bacterial growth in vitro, but their anti-adhesive properties could be very valuable to prevent or to treat H. pylori infection, or even to prevent reinfection after antibiotic eradication therapy. Because the sources of these compounds are easily available, carbohydrate-based anti-adhesive treatment could represent a low cost and safe alternative.



Amongst the traditional natural treatments, which have at best a sketchy record of success against H. pylori, is a newcomer, Pylopass. Thanks to a unique mode of action Pylopass can reduce the Helicobacter pylori load of the stomach thus reducing the risk of developing gastritis and gastric ulcers.


Pylopass is obtained through fermentation of a probiotic strain of Lactobacillus reuteri, and is comprised of inactivated cells and is therefore stable at room temperature. Pylopass is able to recognize surface structures on Helicobacter pylori and to form a co-aggregate. Co-aggregates are eliminated from the body normally through the gastrointestinal tract, and this leads to a reduction of Helicobacter pylori load in the stomach. This mode of action is without side effects.

A high percentage of H. pylori-infected individuals remain asymptomatic, but they are still at risk of developing the pathologies associated with H. pylori. The inclusion of Pylopass in the diet of symptomatic and asymptomatic patients could reduce the risk, as well as the development, of an unfavourable outcome of the infection.




There is an inverse relationship between the low rates of H. pylori eradication and the appearance of side effects associated with the current medical therapies. The most common adverse effects observed in patients treated for H. pylori eradication include abdominal discomfort, diarrhoea, nausea, vomiting, headache and weakness; furthermore, these symptoms have an impact on treatment compliance.


The inclusion of alternative treatments in the anti-H. pylori scheme would enhance both the effectiveness of the therapy and the resolution of the pathology. Moreover, eradication rates would increase, and the development of bacterial resistance could be avoided.






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Candida overgrowth tests

There are three mainstream recognised tests for identifying Candida overgrowth, none of which is 100% conclusive. One of the problems lies in the name of the condition – Candida overgrowth. Candida species are present in almost everyone, and only become a problem when the natural balance of gut flora is disturbed – a state known as dysbiosis. Candida overgrowth is also sometimes known as a fungal dysbiosis, to differentiate from an imbalance in gut bacteria caused by pathogenic bacteria, known as a bacterial dysbiosis.

The three tests are a Stool Test; a Saliva Antibody test; and a Blood Antibody test.

Stool Test for Mycology:

You can send a stool sample to a Laboratory to look for the presence of fungal organisms. If fungal organisms are detected, then the species should be identified, and a susceptibility profile run. This means that the species is tested for what will kill it, and recommendations made to you for pharmaceutical or natural products on that basis. It may sound obvious, but the Lab will only diagnose Candida overgrowth if they find it. If they happen to miss it even if it is present, and it does happen, then their diagnosis will be faulty.

Saliva Antibody and Blood Antibody test:

These tests will attempt to isolate antibody (immunoglobulin) reactions to Candida species. These reactions will occur if your immune system has attacked Candida species within the preceding six months. The antibodies that are tested for are IgG, IgM, IgA, Candida Antigen and immune complexes. If you have recently brought a Candida overgrowth under control, you may still test positive for Candida overgrowth, as the antibodies remain detectable in the immune system for up to six months.

There are two other non-laboratory tests doing the rounds at the moment. One is the Spit Test:

Fill a clear glass with water and place it by your bed at night. When you wake in the morning, work up a bit of saliva and spit into the glass of water. It is important that nothing enters your mouth or touches your lips before you do this. Do not drink any water, do not brush your teeth and do not kiss your partner. I’m sure they will understand just this one time!

Immediately make note of how the saliva looks. Check again 2 or 3 minutes later. Check the glass every 15 minutes until you leave for the day.

Healthy saliva will be clear, it will float on top and it will slowly dissolve into the water without any cloudiness and without sinking. There are normally some bubbles or foam present.

Candida saliva will have one or more characteristics that point to a Candida albicans overgrowth:

  • Strings traveling down to the bottom of the glass
  • Cloudy saliva that sinks to the bottom of the glass
  • Cloudy specks suspended in the water

The more strings and cloudiness there are, and the faster it develops, the greater the Candida albicans overgrowth.

This test is gaining in poularity, although it has no good basis in science.

The other test is a Symptoms Questionnaire which, if carried out correctly with a health history being taken, and cross referenced with a further Questionnaire – the FRDQ-7 (Fungus Related Disease Questionnaire – a bona fide medical questionnaire), gives a diagnostic accuracy of 95%.

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Candida Diet – What you can eat!

This is the strictest week, being carbohydrate free, and it affects people differently. When my wife and I did this jointly over ten years ago, she thrived on it and I felt like death warmed up! One important proviso is that people with M.E. or CFS should be aware that their energy may crash in this week, and if so they must eat some carbs mixed with protein in order for them to be able to function.

(O) denotes that the food should be organic.

(G) denotes that this food is a grey area.

Rather than formulate prescriptive recipes, this information takes the form of foods you can eat, and you are free to mix and match them to suit you and your tastes.



Chicken (O); Turkey (O); Eggs (O) unprocessed organic ‘happy meat’ (O); sardines; cod; trout;

soya mince; haddock; seeds (pumpkin, linseed and hemp are best but all are OK; nuts (freshly

cracked); unsweetened soya milk( diluted with water 50/50); tofu (G); shellfish (G); mackerel (G); salmon (G); tuna (G).



broccoli; spinach; kale; runner beans; peas; courgettes; garlic; cabbage; sprouts;

cauliflower; onions; lettuce; watercress; alfalfa sprouts; celery; fennel; salad leaves etc.



Butter; extra virgin olive oil (do not use for cooking); coconut oil; palm oil; omega and seed oils (do

not use for cooking); ghee.

lentils; swede; broad beans;


Water (filtered or bottled); herbal teas (not fruit teas); Rooibos tea (again not fruit flavours); caro;



herbs & spices; yeast free stock; organic meat stock;




Weeks 2, 3 and 4


The foods included during weeks 2 to 4 can be a bit more varied; it is advisable to plan ahead to make this as easy as possible.



Chicken (O); Turkey (O); Eggs (O) unprocessed organic happy meat (O); sardines; cod; trout;

soya mince; haddock; seeds (pumpkin, linseed and hemp are best but all are okay); nuts (freshly

cracked); hummus; unsweetened soya milk(diluted with water 50/50); quinoa; etc. Yoghurt

(unsweetened) (G); tofu (G); shellfish (G); mackerel (G); salmon (G); tuna (G).



Peppers; broccoli; spinach; kale; runner beans; peas; courgettes; garlic; cabbage; sprouts;

cauliflower; carrots; onions; lettuce; watercress; alfalfa sprouts; celery; fennel; salad leaves etc.



Butter; extra virgin olive oil (do not use for cooking); coconut oil; palm oil; omega and seed oils (do

not use for cooking); ghee (clarified butter).


Carbs – eaten in small quantities

Quinoa; beans (Kidney beans – Black eye beans etc); lentils; sweet potato; swede; broad beans;

beetroot; oats; oat cakes (try & avoid wheat and corn and keep it unprocessed); rice (brown

Basmati is best); rye crackers; oat milk. Pasta (G); Couscous (G); any type of grain (G).



Water (filtered or bottled); herbal teas (not fruit teas); Rooibos tea (again not fruit flavours); caro;

Barley Cup.

Condiments etc…

Carob (sugar free); herbs & spices; yeast free stock; organic meat stock; coconut.



4 week maintenance plan


  • Introduce fruit gradually (1 piece a day maximum and only if it doesn’t upset you). The best fruits to eat are apples and pears.
  • Tinned Tomatoes can be used sparingly (only if it they don’t upset you)
  • Remain off sugar and stimulants (If circumstances do force you to stray, up your dose of Custom Probiotics CP-1 for a week and be ultra careful with your food).


Soya mince; chicken (O); turkey (O); quinoa; sardines; cod; trout; eggs (O); haddock; cottage cheese; unprocessed organic ‘happy meat’ (O); seeds (pumpkin, linseed, & hemp are best but all are OK); nuts (freshly cracked); hummus; chick peas; unsweetened soya milk (diluted with water 50/50); yoghurt (unsweetened)(G); tofu (G); shellfish (G); mackerel (G); salmon (G); tuna (G).



Peppers; broccoli; spinach; kale; runner beans; peas; courgettes; garlic; cabbage; sprouts; cauliflower; carrots; onions; lettuce; water cress; alfalfa sprouts; celery; fennel; salad leaves.


Carbs – still to be eaten in small quantities

Quinoa; beans (Kidney beans, Black eye beans etc…);lentils; sweet potato; swede; broad beans; beetroot; oats; oat cakes (try & avoid wheat and corn and keep it unprocessed); rice (brown Basmati is best);rye crackers; oat milk; Rice Dream (vanilla flavour is nice on the cold cereals);

‘Millet Rice’ cereal; sweetcorn. Any type of grain (G); Pasta (G); Couscous (G).



Butter; extra virgin olive oil (do not use for cooking); coconut oil; palm oil; omega and seed oils (do not use for cooking); ghee.



Water (filtered or bottled);herbal teas (not fruit teas); Rooibos tea (again not fruit flavours); Caro; Barley Cup.



Apples; pears; fresh tomatoes (G).


Condiments etc…

Carob (sugar free); herbs & spices; yeast free stock; organic meat stock; coconut.


It may be useful for you to obtain a pocket book on the glycemic index of foods. This will give you relative GI values – choose one with foods in a list form for ease and quick reference.





  • ·      Organic is the best choice.
  • ·      You should try to drink plenty of filtered/bottled water a day. Avoid drinking from a soft plastic bottle that has allowed to become warm.
  • ·      Avoid drinking with a meal.
  • ·      Tofu is a grey area so if you are not a vegetarian, use sparingly.
  • ·      Eggs can be boiled, poached, scrambled or an omelette but not fried.
  • ·      Poultry should have skin removed. All meat & eggs must be organic and as lean as possible in order to avoid ingesting hormones and antibiotics.
  • ·      Tinned fish (if you can’t get fresh) should always be in brine or spring water.
  • ·      Potatoes should be boiled or steamed.
  • ·      Carbohydrates should not be refined e.g. – white
  • ·      Water (filtered or bottled)should be tepid especially for taking supplements with. If you can afford it invest in a ‘Reverse Osmosis’ filtration unit. Also, read the book ‘Your Body’s Many Cries For Water’ (ISBN 1903571499)
  • ·      Try & eat as balanced a diet as possible
  • ·      There is no limit to the amount of veg you can eat
  • ·      Eat as much variety as possible and learn to try new foods !
  • Before initiating the diet, start the process of healing your leaky gut.
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Candida Diet – Foods to avoid


The more books you read on anti-candida diets, the more that you come to realize no-one can fully agree on what you should and shouldn’t eat. There are definitely grey areas, but the crux of the matter is that you are trying to make life as difficult as possible for the fungal organism that are causing your health problems. Rather than be on a restrictive diet for years, our philosophy for getting rid of candida overgrowth is to hit it as hard as possible in a short space of time. It is important to remember that you will not rectify a fungal dysbiosis by diet alone, as there will always be substrate in the gut for it to feed on, but it is an integral part of the treatment strategy.

There are diets that are quite moderate in terms of the foods that they allow, and unsurprisingly, they give a moderate result.  Some well known Practitioners have had their clients on anti-candida diets for as long as five years with no end in sight! The stricter you are with your diet, the better and quicker the result you will get. It starts with a 4 week plan which should then be followed up with a maintenance plan.

The first week has, if possible, no carbohydrates in it and weeks 2 to 4 have small amounts of complex carbohydrates in them. (You will need to design your own menu plan.) If you are a vegetarian then your challenge is slightly harder, just do the best you can and remember it’s only for 4 weeks. Please note that the purpose of this diet is to get rid of the candida overgrowth, so it is a diet for a particular purpose. We don’t recommend it as a longterm healthy diet. As long as you keep off the foods that encourage the candida to grow and foods to which you are intolerant, you will do well. Above all, remember to check every food label. Please note that these lists of foods are not exhaustive and are given as guidelines for the sorts of foods you need to avoid. Foods which are considered a grey area are written in italics.


The first thing we need to do is to remove sugar from the diet – in whatever form. This is one of the most important foods to remove as sugar is a ready food source for the candida.

So avoid any food or ingredient ending in –ose because it is a sugar, e.g. fructose; maltose; glucose; sucrose; dextrose; lactose (as in products that come from a cow) etc… Make sure you check those food labels for the list of ingredients!

Also products like honey; dried fruit; fruit; tinned fruit; syrup; fruit juice; malt; desserts; cakes; canned drinks; tinned tomatoes; sweets; biscuits etc…


Stimulants have a similar effect on the candida as sugar because they cause the adrenal glands to release glycogen into the bloodstream, which is quickly broken down into glucose, so these also need to be avoided.

Tea; green tea; coffee; sugar; alcohol; chocolate; tobacco; fizzy drinks; anything with caffeine in i.e. stimulant drinks.

Fungi & Yeast:

Stay off fungi and yeast products for the four week programme. After this, on the maintenance programme, they can be reintroduced in moderation. However, if you are intolerant to them you should stay off them for the maintenance programme too.

Bread; breadcrumbs; most stocks; Vegemite; Bovril; soya sauce; mushrooms; certain vitamin tablets; anything fermented (including alcohol); vinegar and associated products; Quorn; Monosodium Glutamate (If you have a Chinese meal you can ask for it to be cooked without this); peanuts and peanut butter. Malted productsanything that is smokednuts (nuts grow mould on them very quickly so if you have them at all make sure they are freshly cracked.)

Grains & Carbohydrates:

Avoid all grains that you are intolerant to along with processed carbohydrates. Learn to rotate your grains and carbohydrates and try not to make them the main part of the meal.

Avoid jacket potatoes as they have a high glycemic index (this depicts how quickly a food is converted to sugar in the body).

Bread; pizza; pasta; white rice; wheat; jacket potatoes; refined carbohydrates; grains you are intolerant to; corn.

Coming soon – the 2 month diet Plan!