Yeast- and Mould-Free Diet

This could be called the anti-candida diet; it should be combined with low carbohydrate diet and followed for a month but be careful to substitute permitted for forbidden foods, eat proper quantities of food and do not do the diet if you are on drugs without first consulting your medical doctor or nutritionally trained physician. If after a month the symptoms have disappeared but return when you go on to an ordinary diet, you should seek the help of your homeopath or nutritionally trained physician.

For further information read Candida albicans by Leon Chaitow.

Yeasts and fungi are used in many food preparation processes, and can be introduced into foods inadvertently. Brewer's and baker's yeasts are two strains of the organism: mostly people who react to one will react to the other. Yeast and wheatgerm are the two major sources of B-group vitamins. Persons who react to yeast may also react to mushrooms and truffles. No list can be comprehensive but yeast is certainly found in the following:

Bakery products: all bread, buns, cakes, biscuits, rolls containing yeast and any food dressed in breadcrumbs. Also Twiglets, pizzas and bread pudding. Soda or unleavened bread is acceptable unless an allergy to wheat is suspected.

Alcoholic beverages: all alcoholic drinks depend on yeasts to produce the alcohol - they are all risky. So is root beer.

Other beverages: citrus fruit drinks and juices - only home-squeezed are yeast-free. Malted milk, malted drinks and tea and coffee.

Cereals: malted cereals, malted dairy foods for babies, cereals enriched with vitamins.

Condiments: Pickles and pickled foods, salad dressings, mayonnaise, horseradish sauce, tomato sauce, barbecue sauce, french dressing etc., mustard, ketchup, sauerkraut, olives, chilli peppers, tamari and soy sauce, vinegar and Worcester Sauce.

Dairy products: All cheese including cottage cheese and cheese spreads, buttermilk, milk enriched with vitamins.

Fungi: Mushrooms, mushroom sauce, truffles, etc. contain organisms closely related to yeast.

Meat products: Hamburgers, sausages and cooked meats made with bread or breadcrumbs.

Yeast extracts: Bisto, Marmite, Oxo, Bovril, Vegemite, gravy browning and all similar extracts.

Vitamins: all B-vitamin preparations are likely to be derived from yeast unless otherwise stated, but most manufacturers do make some B-vitamin preparations free of yeast. Some selenium-rich foods.

Mould foods These foods either belong to the mould family, encourage moulds, or are prepared with them: buttermilk, sour cream, cheese snacks, peanuts, sour milk products, cheese dressings, cream cheese, pistachios, tinned and packet sauces, hydrolysed vegetable proteins and antibiotics. Many dairy products, eggs and meat contain antibiotics in small quantities. Eat sparingly.

Sugar foods Sugar, sucrose, fructose, maltose, lactose, glycogen, glucose milk, sweets, chocolate, sweet biscuits, cakes, candies, cookies, puddings, desserts, canned food, packaged food, hamburgers, honey, mannitol, sorbitol, galactose, monosaccharides, polysaccharides, date sugar, turbinado sugar, molasses, maple syrup, most bottled juices, all soft drinks, tonic water, milkshakes, raisins, dried apricots, dates, prunes, dried figs, other dried fruit.


  1. Food labels should be checked carefully for hidden sugar and yeast. Avoid MSG (monosodium glutamate) also.
  2. Shop or restaurant beef or hamburgers may contain added sugar.
  3. Fruit should be avoided in the first few weeks due to its high content of natural sugars (fructose). Very sweet melons should probably be avoided altogether.
  4. Milk is also best avoided initially, although live natural yoghurt is allowed because of its Lactobacilli content, which will help to re-balance the gut flora.
  5. Fibre content should be as high as possible to increase the absorptive surface of food in the gut and hasten the elimination of toxic waste. This is best achieved by high content of fresh vegetables, raw and cooked, or using cereal and pulse mixtures as a high fibre source to replace some meat meals. Oatbran or linseed may be added to the diet for this purpose as well.
  6. Red meat should be avoided unless organically produced, in order to avoid antibody and steroid residues. White meat and fish is preferable.
  7. To avoid development of Candida-related food allergy it may be wise to try and eat foods in rotation, so that no one food is eaten every day, but food groups are eaten twice a week. Many Candida sufferers develop an allergy to grains, especially wheat.
  8. Sugar substitutes i.e., saccharin and aspartame, are acceptable in small amounts in the short-term, but their long-term effects are not yet known.

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