Overview
Yeast infections are caused by the Candida yeast family. Candida yeast in people occurs in very low numbers; when conditions such as pH imbalance or low immunity permit, the Candida cells begin to grow in number, causing infection. Candida infections can be found in the gastrointestinal tract, the external sexual organs and even the nervous system. To treat a Candida infection, most medical professionals combine anti-fungal medication with an anti-yeast diet.
Yogurt
Yogurt is a part of almost every anti-yeast diet because it contains probiotic bacteria. Bacteria that have beneficial effects on the human body are called probiotic. These bacteria can help digestion, help control pH balance and most importantly can kill off Candida cells.
Protein
A number of foods are removed in an anti-Candida diet, and to replace the nutrition lost, yeast infection sufferers are advised to increase their protein consumption. Protein is a part of the anti-yeast diet because it cannot be used by the Candida cells for nutrition.
Carbohydrates
Carbohydrates (especially sugar) are your enemy in the fight against Candida. Carbohydrates are a very good source of nutrition for Candida cells, allowing them to sustain themselves and grow further. Avoid alcohol because of its high sugar content.
Yeast Products
Avoid food and beverages that contain yeast in order to resolve your yeast infection. Yeast is a source of sustenance for Candida. Beer, cheese, some types of bread, mushrooms and vinegar all contain yeas–or yeast is used in producing them.
Caffeinated Beverages
According to the experts at Candidadiet.com, caffeine is a source of energy and nutrition for yeast, giving the Candida the same type of boost it does to the person suffering from the Candida. Avoid any beverage that contains caffeine, even if the amount is small.
Vegetables
Certain vegetables have an inhibiting effect on Candida; others are beneficial to it. Eat cabbage, garlic, spinach, broccoli, cucumber and tomatoes. Remove from your diet all vegetables containing starch (a carbohydrate), such as carrots, sweet potatoes and corn.
About this Author
Dr. Robert Petrossian has been working at the Yerevan State Medical University Department of Epidemiology and Infectious Diseases for the past two years. He has had experience with thousands of patients as well as considerable amount of work in epidemic prevention on the government level.
