I just finished reading "The Healing Power of Whole Foods". Why do you recommend vinegar for candida patients? Other candida specialists make vinegar out to be a BIG villain. They say use lemon as a substitue, but you say no.
Isn't vinegar a fermented food? Aren't fermented foods bad for candida sufferers?
I'm really confused on this since I've been using a lot of lemon juice on my food.
Re: Vinegar vs. lemon
Posted by Walt Stoll on September 10, 1998 at 10:39:56:
In Reply to: Vinegar vs. lemon posted by Johnnie on September 09, 1998 at 02:26:49:
Thanks, Johnnie, for giving me another opportunity to try to correct some misconceptions about C-RS. If you have this question, so must many others.
As you undoubtedly know, most anti-candida diets still recommend avoiding all fermented foods and yeasts. If you have tried to do this, you know how big a burden just this one thing is. The sad thing is that this is based on a poor understanding of what candida-related syndrome is all about. Once one begins to really understand this condition, they will soon see why I say what I do.
NONE of these fermented foods are fermented by candida and none of the yeasted foods are processed by candida. Why, then, does ANYONE recommend avoiding them? It is because SOME of the symptoms of C-RS are caused by a personal sensitivity ot the waste products and proteins of the candida itself. About one in a thousand people who are sensitive to those products will also have a "cross-sensitivity" to the same substances coming from OTHER yeasts. For those few people, they will get a little quicker relief of some symptoms by avoiding fermented or yeasted foods.
I have found that, when people are sick, they need to only do those things that produce the greatest benefits with the least efforts (they do not have a lot of extra energy to waste). When only one in a thousand people are going to be benefitted by this pretty energy consuming thing, that is not cost effective. I have found that that one person will show up in a few weeks and can go on the more restrictive diet if needed. That saves 999 people who can get well with a lot less effort.
The proof of the pudding is that our patients (not avoiding fermented foods) got over the candida in 3-6 months and had about a 5% relapse rate upon discontinuing the specific anti-candida treatment (so long as they continued their relaxation, exercise & whole foods diet (the diet did not have to be perfect after 6 months). This, as compared with the standard treatment that is still used in this country (avoiding fermented foods) which takes 2 years & has a 95% relapse rate after discontinuing specific anti-candida treatment.
Eliminating the fermented foods has never had anything to do with curing the candida. At best, it relieved some symptoms sooner in about 1/1000th of patients.
The main difference betewn the 2 year treatment and the 3-6 month treatment (so far as diet is concerned) was not the fermented stuff but the difference between being perfect with the whole foods and what you see in the books about candida treatment. See Beth Loiselle, RD's book.
This is one more good reason for what I have said about ALL chronic conditions: The person has to become their own expert in their condition and its resolution. THEN, they can make up their own minds as to who to believe.