The condition known as ‘Candida’ is caused by an outbreak of the yeast species Candida albicans.  The yeast infection can take hold superficially on the body – particularly in warm, damp and dark areas such as the mouth, genitals and within skin folds and creases – or internally within the gastro-intestinal tract.

Candida is thought to be help in check by natural microorganisms, specifically healthy bacteria and other flora, living within our digestive tract.   If the population of bacteria is reduced, for example after a prolonged course of antibiotics, the Candida albicans yeast can grow rapidly out of control to cause an infection.  Hormonal changes, for example during pregnancy or during menopause, can also result in changes in internal body conditions, creating an environment that is more conducive to the overgrowth of Candida.  As yeasts feed off sugars, Candida has been linked to high sugar diets, diabetes and steroid use due to elevated blood sugar levels.

Superficial Candida infections can be treated with the topical application of an antifungal cream.  But  internal, systemic or recurring forms of yeast infection may require dietary and lifestyle changes.  Below are a set of 6 guidelines for yeast free diets:

• Reduce the levels of sugars and sweeteners in the diet, both refined and unrefined forms.  Fruit and fruit juice should only be consumed in moderation.
• Try and consume less carbohydrates as these convert into sugars during digestion.
• Feel free to eat all meats including chicken, seafood, fish, turkey, beef, pork and lamb.
• Raw garlic has known antifungal properties, so add this to your diet.
• Consider supplementing your diet with one of the best probiotic supplements designed to re-populate the gut with healthy bacteria.
• Avoid fermented foods (eg blue cheeses, soy products, vinegar) and alcohol.  Feel free to drink as much water as possible.

After some time following a Candida diet food plan, you should notice that you are craving less sugar.  This is a sign that you are winning the battle with the yeast and are on the right track to becoming yeast free.