Yeast diet and vinegar

[Guest guest]

So vinegar is off the yeast diet - at least the one I recently read.

Why? As in, why do the yeasties thrive in vinegar? And in

general in fermented items of food, pickles, sauerkraut, etc?

Mara

[Guest guest]

Mara, from what I've read, it has to do with the acidity of it. For some reason,

it makes it harder to fight yeast with acidic foods. Maybe someone can add more

info to this.

PJ

>

> So vinegar is off the yeast diet - at least the one I recently read.

>

> Why? As in, why do the yeasties thrive in vinegar? And in

> general in fermented items of food, pickles, sauerkraut, etc?

>

> Mara

>

[Guest guest]

All of the sources I read concerning candida/yeast elimination state emphatically and repeatedly that you should avoid fermented foods that contain yeast -- vinegar is one of this type. Some experts state that apple cider vinegar is OK used occasionally as an antifungal agent, but not the other types of vinegars. I'm guessing that apple cider vinegar isn't made from yeast culture or allowed to ferment? Apparently this is an issue of debate and disagreement. I'm not sure on that point, I seem to recall reading that all vinegars are fermented. My digestion doesn't tolerate vinegars anymore so I never looked into this issue. When I was on a candida-elimination SCD I avoided all vinegars, along with other yeast triggers.

Anyway, why are certain foods like vinegar avoided when you're eliminating high levels of yeast/candida? I did look this up back when I was dealing with candida, but can't find my sources this morning. If I recall correctly, foods that contain yeast, even if a different variety/species than candida albicans, encourage the ones already in your body to flourish and grow. They just add to the already promising environment for yeast/candida. I also remember that foods containing yeast (or sugars or molds) will tax your body's overloaded immune system which is already struggling to deal with the levels of candida already in your body.

That's why it is best to avoid, or restrict, the use of fermented foods, including vinegar, pickles, beer, wine, spirits. Some experts say to avoid sauerkraut; others say they have probiotics so are OK.... I'd use sauerkraut cautiously; it's an advanced food anyway. Also avoid sugars, molds and starches.

Kim M.

SCD 6 years

>>>>>>>>>>>

So vinegar is off the yeast diet - at least the one I recently read.Why? As in, why do the yeasties thrive in vinegar? And in general in fermented items of food, pickles, sauerkraut, etc? Mara

[Guest guest]

> Mara, from what I've read, it has to do with the acidity of it. For some > reason, it makes it harder to fight yeast with acidic foods. Maybe > someone can add more info to this.>> PJ>> >>>> So vinegar is off the yeast diet - at least the one I recently read.>>>> Why? As in, why do the yeasties thrive in vinegar? And in>> general in fermented items of food, pickles, sauerkraut, etc?>>>> Mara>>Logically, it should be the opposite.I thought certain types of vinegar (balsamic, e.g.) were illegal because of possible illegal ingredients in them (though I buy balsamic with only grape must and no sugar, etc., and it works fine for me; I use it frequently). A lot of white vinegar is made from corn; that may or may not be an issue once it's vinegar. And apple cider vinegar is called for in a number of SCD legal recipes.Also, if you ever have trouble with ear infections (as I have recently, and used to have often), a slightly diluted vinegar/water solution, or even straight vinegar will set it right very quickly, often within a day, because your ears need/normally have an acidic environment to be healthy, and you get infections when they become alkyline. n-- Now available. A fine gift for cat lovers:Confessions of a Cataholic: My Life With the 10 Cats Who Caused My Addictionby n Van Tilwww.wordpowerpublishing.com ; signed copies; free shipping in U.S., reduced shipping elsewhere