I've got a few questions about the candida diet after getting a "severe reaction" back from the Alcat Test.

I know the major rule is to avoid sugars at all costs and I've done so completely for 10 days now. In doing so I've found it really difficult to find food options with the other 87 foods I'm having to avoid (namely soy, wheat, eggs, cow's milk, gluten). So, for example, is it ok to proof yeast with a teaspoon of sugar for making breads? I'm right in assuming bakers yeast is ok for consumption with a candida problem correct? Also, what if something pre-made that's a carb, such as pasta, breads, etc. says it has a form of sugar in it but has no apparent sweetness in its taste? Basically, how cold turkey should I be going and for how long? Also, Barbara, when we'd spoken on the phone you said to make sure I had no vinegar products. Was that because of the candida? If so, is there a form of vinegar that's acceptable? I've read that apple cider vinegar is ok but wanted to make sure. I want to be able to make some homemade sauces, for example, but nearly all call for some form of vinegar. Thanks for the help!

matt

Matt, when you are looking at the label on your pasta or other carbs, is the sugar source listed in the ingredients or are you looking at the part of the label that lists the grams of sugar in a serving?

I too have yeast and have gone on a very strict diet but was wondering if it would be worth it to also ask my doctor for medication for this. The swelling went down an lot as a result of the diet and I am wondering if the rest of the swelling would go down if I went on medication to kill off the rest of the yeast/fungi. On a high note, as a result of going on a yeast diet, the swelling has stopped spreading to other joints and the chemical sensitivities have diminished significantly to the point where I am finally able to drink water. If only I had know how many years ago?