“Can I eat fermented foods if I have candida?” asks Wendy D. on today’s #AskWardee. I’m sharing my thoughts below!
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The Question: “Can I eat fermented foods if I have candida?”
Wendy D. asks:
Hello! All the Candida Cure books/articles I’ve read about healing probiotic imbalances are strictly against any kind of vinegar/fermentation. I realize you are a busy woman and am wondering if you could point me in the right direction to read anything you may have already written about this? I know when I tried to be completely macrobiotic in my 20s I never felt more unwell which included a lot of fermentation and I’m wondering what this means for people with an overgrowth of yeast/candida. ANY advice or resources you could suggest for me to read would be SO appreciated! I wanted to be sure before I got any further into the idea of fermentation. Love your site regardless! Thank you!
My Answer:
Everyone has candida (yeast) in the mouth, on the skin, in the birth canal (women), and in the digestive tract. The problem is when someone experiences a pathogenic yeast overgrowth — when candida travels to other areas of the body.
To keep it in check, people with candida are recommended to avoid foods with sugar, starches, and yeast. Often, fermented foods such as alcohol, sauerkraut, and pickles are lumped in with this — as foods to avoid as well. Because they contain yeast, right?
Well, Kombucha and alcohol do contain yeast (as well as sugar) and it’s good to avoid those.
Sauerkraut and pickles, though?
When made correctly, they don’t contain yeast — but rather, beneficial bacteria called lactobacilli. These lactic acid-producing organisms actually help control candida and other bacterial overgrowth.
So… enjoy sauerkraut, pickles, and other fermented veggies. Skip the Kombucha, though.
Cautions
Make sure to take it slowly when eating fermented foods.
If you have a reaction, such as itching or other symptoms you normally associate with a candida resurgence, it *might* be a detox reaction or a histamine reaction.
I’m not a doctor so I can’t tell you for sure either way; it’s up to you to do more research and/or work with a qualified practitioner to sort through your particular issues. However, in general most should be able to enjoy fermented vegetables such as sauerkraut and pickles. If tolerated, they can be a powerful aid in overcoming candida!
Your vegetable ferments should be made optimally — that is, using a starter such as these or this one — and in air-tight fermenting containers because yeasts grows in the presence of oxygen. This way, you can ensure they are yeast-free and won’t interfere with your healing process.
Links Mentioned:
- Taking It Slowly With Probiotics
- FREE Fermenting Formulas Cheat Sheet
- How To Make Kombucha
- Simple, No-Pound Sauerkraut
- Starter Cultures at Cultures For Health
- Veggie Starter Culture from Homesteader’s Supply
More Candida Related Articles from TCS:
- How Staying Hydrated Can Help You Avoid Candida
- 3 Essential Oils That Fight Candida-Related Skin Problems
- Is Your Stubborn Fat Related To Candida? How Does Candida Affect Fat Loss?
- Candida Diet Pancakes {made with coconut flour!}
- The Connection Between Mental Illness & Candida (+ why you need more than anti-fungals)
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What do you think? Is it ok to eat fermented foods when dealing with candida?
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Thank you Wardee! This is has been exactly the information i needed! My husband and i have been having so much fun these last few months making kombucha and sauerkraut. About a week ago my husband broke out in a horribly itchy rash all over his chest and shoulders. We finally boiled it down to candida. We have been looking into a candida diet, and are on a mission to get this under control, and have seen the warnings to avoid fermented foods and drink (SO SAD) This helps tremendously, as we really love the fermented vegetables..and the kombucha. So now i see we can continue our fun, but will need to stop the kombucha for a while..or longer. Thank you for clearing this up. Answer to prayer.
Thanks for the great info!! Just wanted to check do you think kefir should be avoided also?
Hi Michele,
Kefir doesn’t need to be avoided. 🙂
Millie
Traditional Cooking School
Many thanks for taking the time to answer my question!
Hi,I love your informative videos.I wanted to ask that I have chronic cervical ulcer.I am under medication.I am trying to have a healthy diet.Can I have fermented vegetables & milk kefir made with kefir grains?.Thanks!
Hi Alia,
We recommend you consult with your natural health doctor concerning this.
~Danielle, TCS Customer Success Team
On this planet you have 2 best things to balance your bacteria. Sauer milk made from raw milk grass feed cows only and sauerkraut. Sauer milk contains about 400 strains of bacteria. Any market probiotics in tablets etc are useless.
Note that, like with sourdough, once you have a strain that you like you can simply save a little to innoculate the next batch with.
I expect that, also like with sourdough, it would be possible to dehydrate a sample for storage if it’s going to be a while until the next batch. Although with something as watery as sauerkraut that might prove a challenge since you can’t use heat. Vacuum dehydration would probably work.