Foods to Eat During a Candida Cleanse

By Lisa Tsakos on January 27, 2009

Q. What foods can you eat while doing a candida cleanse?

A: Candida is an umbrella term used to describe an overgrowth in the intestines of about 60 fungus-type organisms. These organisms develop a root system that give off toxic by-products that destroy the gut lining enabling the fungi to progress throughout the body. Candida feed off sugars, starches and yeast. Starve candida by avoiding sugars, starches (breads, pasta, rice, potatoes, beans, baked goods), yeast (e.g., bread, baked goods), mold (e.g., cheese, leftovers), fungi (e.g., mushrooms), fermented foods (e.g., pickles, vinegars - incl. ketchup, mustard, salad dressings?), supplements containing sugar and/or yeast, dairy products, and limit fruit consumption to 2/day. Safe foods include all vegetables (mainly raw), avocado, eggs (if well tolerated), fish, flax oil, olive oil, fresh vegetable juices, ghee, honey, poultry (organic), raw & fresh nuts & seeds, red meat (organic) and some tofu. Be sure to chew food carefully, and drink freshly-pressed vegetable juice whenever possible.


By Lisa Tsakos| January 27, 2009
Categories:  Eat

About the Author

Lisa Tsakos

Lisa Tsakos

Lisa has been in her own practice for over 15 years and specializes in weight management. She teaches natural nutrition in both corporate and educational environments and is a shining example of someone who practices what she teaches.

Lisa is a nutritionist and educator specializing in weight management. After losing weight several years ago through a more natural diet and by improving her digestion, she committed to sharing her new-found knowledge and returned to school to study nutrition. Over the past decade, her Nu-Vitality Weight Program has helped employees at numerous corporations lose thousands of pounds. In addition, Lisa regularly consults for groups and individuals with unique nutritional needs such as police officers and athletes. Lisa has been featured on the Discovery Channel, numerous radio programs and is a contributor to various publications. Additionally, she teaches nutrition at multiple post-secondary schools, has taught natural food cooking workshops, and authored two books.

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