Food Notes re questionable foods

Organic or not organic
Check out the Environmental Working Group's online downloadable EWG Shoppers Guide to pesticides in produce. Though there are other health differences between organic and non organic foods besides pesticide content, this is an important comparison. Chemical fertilizers do not produce plants that are as healthy, nutritious and drought/insect resistant as compost and other natural fertilizers. Also, there are substantial environmental benefits from traditional organic practices used by small and medium family farms. Organic practices, especially no till practices benefit water sheds, air quality and the need for increasing our carbon sequestering, water regulating, humus and microorganism/mycorrhizal- rich topsoil. For more information see the Healthy Eating tips entry about organic foods.
Following is a an alphabetical list of foods we receive questions about. We've provided a bit of information for each food relevant to how appropriate it is for the candida diet and/or how healthy it is considered in general. Some of the foods are on the list because they are associated with a high incidence of intolerance or allergy.
You may choose to avoid some unhealthy foods or potential allergens our of concern that they might work against your healing goals even if you don't feel a specific negative responses to them. This is fine as long as you still have a wide variety of foods to choose from.  It's best to emphasize foods that can be therapeutic and it's best to rotate your food choices if possible. You might not embark on a formal four day food rotation but instead use a more casual rotation to avoid eating the same nuts/seeds, proteins or starches every day.
Learning about how foods impact our state of health is an important process and some patience with your learning is essential. It's also important to try to view your health issue as temporary and as an inspiration to learn more about healthy eating.  Many people who have completed the Whole Approach Diet report that the experience changed their views and practices around healthy eating and healing forever.  
Bar-B-Q'd foods - Although delicious and fun foods to eat, bar-b-q foods char the foods which adds some degree of carcinogenic by products to the food. It's wise to keep bar-b-qued meats to an occasional meal rather than a regular part of your diet.
Bean Flours- (lentil, peas, white beans, garbanzo etc) - are a viable alternative to grain flours and can be part of a nicely textured gluten free blend. They are best when combined in a sourdough bread as, partially fermented, they are healthier to digest and assimilate.
Beets - are a healthy, mineral rich food and acceptable on the candida diet though beet juice should be kept to a quarter cup mixed into green veggie juice. A lovely lacto-fermented drink can be made from themcalled Beet Kvass. This has some sweetness but is acceptable in small amounts on the WACD.
Braggs Amino Acids- are a soy extract from unfermented soy. I do not know if it is  GMO free but the fact that it's an unfermented soy product means that it is a less healthy food than traditionally fermented soy extract which is called tamari. As long as you feel well from fermented foods, my preference is wheat free tamari aged three years or coconut aminos. 
Buckwheat- is a gelatinous gluten free grain. Raw, unfrosted buckwheat flour produces mild flavoured baked goods with a texture that is springy for gluten free. As long as no allergy exists, this is a great gluten free grain for your WACD. This grain sprouts very well and can be eaten raw, sprouted as a porridge or sprouted and dried to a crisp in a dehydrator and used as crispy cereal. 

Butter - Butter contains lactose and casein. Butter is easier to digest than milk or cream yet can still pose a dairy challenge for sensitive people. Ghee or clarified butter is better tolerated by most (See more info below.) If by chance you can find grass fed goat or bovine butter (raised on naturally fertilized pasture), this is healthier than organic grain fed. 
Caffeine/coffee - Caffeine, if over indulged in, can strain an irritated nervous system and can spike blood sugar leading to weight gain or candida issues. Coffee, even quality roasts )shade grown, fair trade, organic and locally roasted) can have a acidifying and dehydrating (diuretic) effect and can trigger inflammation in some. Decafinated coffee may be processed with chemicals or it may be Swiss Water process. If you do decide to indulge in decaf now and again, try to use the Swiss process type.

Canned food Cans are lined with a plastic-y chemical coating that often contains bisphenol A. Although canned food is a convenience that may be unavoidable occasionally, limited use is recommended. Also, when it comes to canned beans, be aware that they are generally not soaked and cooked in the same careful way you would cook your own at home. I.e., they are not soaked, rinsed (or sprouted), nor are they cooked with seaweed or fennel seeds to improve digestion. Thus you may find that canned beans cause flatulence. As an alternative to the convenience of canned beans, I encourage you to try preparing home made beans in large batches and freezing them in smaller servings (in glass jars filled 2/3 full so they don't burst). Once a month or so try cooking up batches of different kinds of beans.

Carob- is a nutty bean pod powder reminiscent of cocoa but milder and sweeter in flavour. It has a small amount of natural sugars so, although it's allowable on the WACD, even in Stage One, it is recommended to keep servings under two tablespoons. Be alert to the quality of your carob. I recommend trying a small amount of a particular source first to see how you feel with it before buying a larger supply. Keeping it in a glass jar in a dark cupboard is ideal.

Carrots (cooked) -  As much as possible, carrots are best eaten raw on the candida food therapy program. Cooking the carrots changes them by increasing their glycemic index  (the speed at which sugars are broken down in your body). This is because the fibres which slow the carrots' transit through your digestive tract are softened and broken down.  Higher glycemic foods feed candida more quickly than low. For an alternative vegetable with a similar effect but lower glycemic index, try cooked turnips or, in muffins instead of carrots you could try substituting zuchinni.

Carrots (juice)- Carrot juice (like beet juice) is high in sugar. Limit the total amount of fresh carrot and beet juice added to a vegetable juice ****tail to a quarter of an eight ounce glass of juice. Blending carrot or beet juice with very low sugar juices like those from green veggies (kale, celery, spinach etc) will minimize the overall glycemic effect of the sweet juices.

Cheese – Cheese is a dairy food. It can be highly allergenic, mucous forming and may aggravate or induce inflammatory reactions. Alternative dairy-free cheeses are available, made from nuts, soy or rice - but these often contain unhealthy genetically modified additives or texturizers and they can also be hard to digest. I see them as a 'junk food' or, as Michael Pollen says, "food-like substances" and would only include them on a very occasional basis, if at all. The best of these that I have tried is the tapioca cheese but even this had some GMO ingredients.  For more information please see this post about cheese and the candida diet for more explanation.
Chia - is a tiny, highly nutritious, gelatinous seed high in essential fatty acids. Recommended as a fiber supplement or a texturized to give spring to flour recipes.

Chocolate- Chocolate contains many antioxidants, superfood nutrients and minerals. Cocoa solids contain alkaloids such as theobrominephenethylamine and caffeine.These have physiological effects on the body and are linked to serotonin levels in the brain.  Cocoa also contains some problematic agents. It is a fermented food and may contain mycotoxins (especially raw cacao products), which can trigger skin and other inflammatory issues. And, even if it is pesticide free organic coffee, chocolate contains theobromine and caffeine, stimulants that are addictive. In addition, all chocolate has some degree of phytic acid and tannins. Raw chocolate or cacao- may not be fermented and this increases the phytic acid and the tannins. Chocolate also has a moral aspect to consider. Conventional chocolate production has health, social, economic and environmental consequences for producer countries.  Over 90% of conventional chocolate is produced using unscrupulous labour practices including child slave labour.If you're going to eat chocolate, there are great reasons to shop carefully for organic, fair trade, low mycotoxin chocolate. 
Cocoa butter- is the white fat that comes from the same plant that cocoa powder and cocoa mass, chocolate liquor come from. Cocoa butter is much lower in thrombin that cocoa.
Corn- is a food that is commonly associated with allergies and food intolerances, partially as a result of the adulteration of our corn sources and possibly due to over exposure since so many of our processed foods contain corn derivatives. Foods made from corn are also quite addictive for some people. If your corn products are not certified organic, there is a very good chance that it is genetically modified. GMO corn has been shown to trigger more negative reactions than natural corn.
Popcorn- Fresh organic popcorn is tolerated better by some though if you have a significant intolerance to corn you may well need to avoid all forms of corn.

Possible food sources of corn include maltodextrin, icing sugar, maltitol, dextrin, sorbitol, many alcohols (not necessarily labeled as grain alcohol)white vinegar, MSG, fructose, dextrose, glucose,
cellulose (can be corn), food starch,  invert sugar, modified food starch, methylcellulose, high fructose corn syrup, maize, mono- and diglycerides, xanthan gum and alcohol based vanilla extract.
Ghee- This is a cooked butter that has the milk solids cooked and strained out. It is much better tolerated as it is almost completely lactose free. It is also more heat stable as it has the milk sugars (that are susceptible to burning), removed. You can find a recipe for making homemade organic goat or cow ghee on our recipe forums.
Coconut is a potential intolerance or allergen for some. If you can healthfully eat coconut, a healthy form is whole coconuts. The very best form is the flesh and water of fresh, young coconuts. Non organic dried and packaged coconut usually contains sulfites which are allergenic and unhealthy. Some coconut products can be highly therapeutic for some people, especially coconut oil. However coconut is not a miracle food for everyone. Observe how high your energy is and how well you feel when you eat coconut products. If in doubt, you may wish to do a trial with and elimination-provocation protocol.
Coconut milk- Organic, un-sulphured coconut milk and cream can be a beautiful food, especially if you can source it from a bisphenol A free can or even better, make it yourself from whole young coconuts. Beware though, its creamy sweetness is hard to resist and may trigger cravings for some people. 
Coconut flour- is one of the highest fiber, lowest carbohydrate flours known. Of the coconut food products, it is the most challenging to digest. This may be due to the texture of its fiber combined with a high phytic acid content.

Coconut oil - is a highly stable cooking oil and it is high in medium chain tryglycerides which are beneficial for the metabolism, the immune system and the brain.  Organic, extra virgin cold press coconut oil is made without solvents or other chemicals and is pressed from the first, raw pressing of the nut. It is of the finest quality and the fullest tasting of the coconut oils. 

Coconut sugar- is a reasonably low glycemic, nutritious sugar that is not suitable for the candida diet though after recovery, occasional used could be healthful.

Dairy - I urge caution with the use of dairy. It may be absolutely fine for you. However, a careful investigation into how well one tolerates dairy is warranted for anyone who suffers from immune, inflammatory, mood or digestive issues as they could be related to the consumption of dairy foods. 
Dairy can often trigger accumulative or delayed responses. These are not easily identified with the usual medical allergy tests. A methodical elimination and provocation test will help bring clarity to this. See the food allergies section in the Healthy Eating FAQ's for more information on elimination-provoaction. To determine the healthfulness of dairy products for you, I recommend a proper elimination-provocation test. This involves abstaining from all dairy (milk, cheese, milk solids), for four weeks. Observe and note any symptoms that disappear. Following this period you may re-introduce the one dairy food at a time gradually over a two week period. Note all of your health observations.  Though it's not wise to lie in wait for symptoms, here are some of the common symptoms of intolerance to note should they arise.

Puffy 'bags' under eyes
Dark circles under eyes
Low back pain
Diarrhea or indigestion
Mucous build up (respiratory or intestinal)
Brain fog
Strong cravings for dairy
Joint pain, inflammation

If you feel well and no you're sure that you do not have any of the symptoms you suspected disappeared when you stopped eating the dairy then you may be able to eat it healthfully. Dairy is however, what I call a 'high residue' food though so moderate consumption is recommended (i.e. a couple of times a week). Try to select the very best organic sources, goat or sheep or buffalo dairy if possible and consider the pros and cons of raw dairy and the reliability of local raw sources carefully before deciding whether to use pasteurized or unpasteurized (raw) products. 

Eggplant- is a nightshade vegetable along with tomato, peppers and potato. See nightshade below.

Eggs - Prepared gently to avoid denaturing the proteins (not boiling), chicken or duck eggs can be a healthy part of a healing program. 
Eggs, raw-  Many people healthfully eat raw eggs (including myself on occasion). Although I personally feel that many organic egg producers who raise happy, healthy, outdoor chickens are less prone to this issue, I do caution you regarding the use of raw eggs because of the risk of salmonella bacteria from inside and from outside of the shell. Health Canada re Salmonella. The substitution post in the Healthy Eating FAQ's offers a substitute for eggs if you cannot eat them.

Fish- risk of mercury build up through over-consumption or consumption of some fish, also some are endangered. For more information see the Healthy Eating FAQ's for a detailed post.

Flavour extracts Some are ok and some best avoided. Frontier is a brand of mostly natural flavours. Flavorganics is a manufacturer of all organic flavour extracts (glycerine base) and syrups (with agave syrup base).  Rum and butter, butter flavour and butterscotch from some companies contain small amounts of milk extract and so may or may not be tolerable to you depending on your sensitivity level to milk. Non organic maple extract could contain traces of formaldehyde since it is a concentrate of maple syrup  (non organic maple syrup can contain formaldehyde.) Lemon and orange extract from non organic fruit may contain pesticides. 
Food Additives- Chemical food additives are best avoided. The book, Ruth Winter's A Consumer's Dictionary of Food Additives  provides information about the health risks associated with each one. 

Fruit, Dried - Dried fruit is very high in sugar so is not recommended even later in the food therapy program. Also, unless it is organic, it will contain sulphites which are allergenic and unhealthy.
Guar Gum-  is a galactomannan. It is from the ground inner seed of guar beans. It thickens, bonds and increases volume in a recipe. It is a mild laxative.
Ghee- is another name for clarified butter. It is butter that has been boiled and strained to remove the milk proteins(casein) and sugars (lactose).  Here is a forum link to instructions for making ghee.
Gluten- Any amount of gluten can  trigger inflammatory and irritation reactions. I recommend abstaining from all gluten during the early stages of the Whole Approach food therapy program. Some people even choose to cut it out long term as they find balanced eating habits and health easier to maintain without gluten. Be aware that dietary sensitivity to grasses can increase during seasonal allergy season (i.e. grass season). 
If you do decide to include gluten containing grains at some point, you may wish to try sprouted and or fermented grain products as the gluten becomes partially broken down and they are lower in phytic acid and thus more easily digested.

Glycerine Vegetable – Glycerine can be extracted from corn or palm and coconut. It's helpful to check whether it's corn based, and if so, to avoid it due to genetic engineering of almost all corn that is non organic.  I have heard of one brand of glycerine extracted from sugar beets. Sugar beets are largely genetically modified too. It is wise to ask your supplier about their source. Glycerine has a low glycemic index (i.e. it does not cause a rapid rise in blood sugar.) However, if you have an allergic response to it, it could cause an adrenaline rush which can result in a rapid increase in blood sugar. Of the sweeteners recommended at Whole Approach  this is last on my list and not one that I use personally. I do not like how it makes me feel nor do I particularly like its properties in baked goods.
Grains, Flours and Phytic Acid - Grains, beans, and nuts and seeds, all important components of a healthy diet are high in phytic acid and lectins, both of which can interfere with digestion, nutrient assimilation and immune health.
Hemp- is a nutritious food high in essential fatty acids and protein. The oil and shelled seeds are valuable for raw consumption in salads and smoothies and spreads. I don't recommend the protein powder that has the shells ground in nor would I widely recommend the fibre made from the shells of the hemp seed. It could be experienced as too course or harsh. However, for some people it is just fine. Overconsumption, even of the shelled hemp seeds, can, cause haemorrhoid-like irritation for some people. 
Horseradish- in any chemical free form (usually pickled) is a healthy, food. It has some spice to it so if you're sensitive to hot spices, use it experimentally to see how much you can tolerate.

Kamut- is a gluten-containing alternative form of wheat. It is considered be less allergenic than wheat due to being lower in gluten and being a strain of wheat that our population has not been excessively exposed to.

Kefir – is a dairy product that is cultured, similar to yogurt but using different bacteria. It can be made with goat, cow, coconut or nut products. Some people find that dairy kefir is better tolerated than dairy yogurt. See post about dairy above.
Kudzu-  is a Japanese type of arrowroot that can be purchased in a simple ground powdered form or extract form. In its extract form it is more expensive but it can make a wonderful thickener or pudding. In its simple powdered form it can be bitter and fibrous. 
Liver- from organically raised chicken or grass fed/grass finished beef can be an excellent source of iron and other minerals as well as highly digestible protein. I prefer to eat liver from animals that were raised in a happy, natural environment and killed compassionately. This minimizes the fear triggered hormones present in the meat.
Millet - a high protein, gluten free seed/grain from Egypt, this is well tolerated by people with food allergies. Rather dry in texture on its own, its flour can be blended with a high mucilage grain such as buckwheat or teff and fermented into a sourdough batter before eating. This lowers its phytic acid (an anti-nutrient) content which improves your digestion and assimilation of the nutrients in the food.
'Milks' - from plant sources make excellent beverages. Unsweetened hemp or almond are available store-bought or can be made with a home made nut milk maker (if it has a raw cycle.) Homemade rice milk is more challenging to make. If using store-bought products, try to find brands that do not have GMO oils like canola or soy. Tetra pack drink boxes contain bisphenol A so home made mylks are preferable. The next best choice would be the milks sold in milk cartons in the fridge at the grocery store.
Mung beans- are a very healthy legume that is quick sprouting, quick cooking, highly digestible and is also cleansing to the liver. I love using this  bean. 
Natural flavour- is a vague term for many food flavour additives including harmful ones like MSG. Be cautious. I always insist on more information by calling the manufacturer.
Nightshade vegetables- The most common foods in the nightshade family include tomato, eggplant, potatoes and bell peppers. These foods are high in the chemical solanine and are associated with a fairly high incidence of inflammation, allergy and/or intolerance. 

Nuts- pecans, walnuts, pistachios, and cashews are particularly prone to mould. Also, in addition to mould, raw walnuts prone to parasites. Almonds, macadamia nuts, very fresh brazil nuts, and hazelnuts make better choices. Dry roasted nuts can be hard to digest. Raw nuts and seeds that are soaked or sprouted  are much easier to digest.

Oatmeal- Unless oatmeal is processed in a gluten free facility, it will be contaminated with gluten containing flours from the processing equipment. Scottish oat groats are less likely to be contaminated because they are uniquely processed.

Oat bran- is the fiber part of the oat and tends to have less gluten in it than oatmeal. However it has  high levels of phytic acid. Thus it is wise to soak and or ferment oat bran before use. 

Oils, canola oil - Canola oil is highly refined, sensitive polyunsaturated oil that is damaged during
mass processing. Damaged polyunsaturated oils can be unhealthy, similar to trans fats. Also, almost all canola is genetically modified. Even organic canola may well be contaminated by GMO canola.

Oils- corn oil- is usually highly refined. Being a sensitive polyunsaturated oil, it is easily damaged during processing and this damage creates toxic byproducts. Most non-organic corn available these days is also mostly GMO. Corn oil is not a cooking oil I would recommend seeking out. For more information about oils, see Fats and Oils in the Healthy Foods FAQs

Oils- healthy polyunsaturated oils include flax, hemp, sesame, sunflower, and camelina. These oils have healing potential when in their unrefined state. They should be processed in small, low temperature batches within a heat, light, and oxygen-free environment, and packed in an inert container which has been flushed with nitrogen. When processed in these conditions they can provide a quality source of omega three and six essential fatty acids. They should be used raw or drizzled over cooked foods.

Oils- monounsaturated oils include olive and safflower. Monounsaturated oils are more stable than polyunsaturated oils but they are still vulnerable to damage by heat, light and oxygen. They are ok to use for quick sautÉing but are not recommended for baking or extended heating. 
For more information about oils, see Fats and Oils in the Healthy Foods FAQs
Barley (including pearl barley)- has gluten in it. Gluten grains are optional in Stage Three of the Whole Approach Candida Diet.
Deep fried food- is cooked in super heated vegetable oil which is a very unhealthy substance. See the entry for 'super heated vegetable oil' below.

Peppers- Bell peppers are nightshade vegetables (see nightshade).

Plastic Much of our food comes wrapped or packaged in plastic these days. When possible, avoid purchasing your food in plastic especially fatty foods (which transfer the plastic chemicals more) or foods that have been put in the plastic (or styrofoam) when hot. Using 'to go' dishes of your own that are glass or stainless steel is a healthier option than using disposable plastic. Consider taking them with you when you know you will have to get take out food. Some restaurants will support the low waste alternative of using your dishes to send your food home in.

Phytic Acid - is a naturally occurring anti-nutrient found in grains, beans, nuts and seeds. Soaking and sprouting and fermenting are all effective methods to reduce phytic acid. 

Plastic Wrap-contains chemicals that can leach into the food. For storing food, and especially for cooking food, try to find alternatives.

Potatoes- Potatoes are nightshade vegetables. They also have a high glycemic index which means they raise the blood sugar rapidly. Rutabagas, turnips or jerusaleum artichokes can be used in place of potatoes. If eaten, potatoes should be combined with high fiber vegetables to lower the glycemic index. They should only be eaten organic as non organic potatoes are grown with an immune system damaging pesticide.

Potato Starch –  is used in flour mixtures for its sticky texture. Too much potato starch will make a baked product mushy. It can be substituted with tapioca flour though tapioca can create a tougher texture if too much is used. Non organic potato products are a particularly bad idea since conventional potatoes are often grown with a pesticide that is reported to permanently damage the immune system.
Quinoa- is a highly nutritious, low-glycemic, high-protein seed. It has a mildly toxic anti-nutrient coating that should be scrubbed off before cooking or sprouting. Use an extra fine sieve and wash the seeds under running water and scrubbing with a soft brush or your fingers for three minutes. Quinoa, like all grains, is healthiest after sprouting the seed for one or two days before cooking as it lowers phytic acid. The sprouted seeds may then be rinsed and used for cooking. Sprouted seeds have greatly reduced cooking time.

Quinoa flour- The quinoa used to make quinoa flour is not rinsed and sprouted before grinding so
the anti-nutrient coating and the phytic acid (which is also an anti-nutrient) are in high levels.
Quinoa flakes-  At the mill where they make the flakes, this is not washed off. Flakes are thus best used only on occasion and if used, rinsed and soaked ahead of time to at least slightly lower the anti-nutrient phytic acid that is in all seeds. Ideally, one would have a flake maker at home to make flakes out of washed, sprouted seeds. 
Rice- sweet rice and brown rice and their sprouts and flours can be a healthy part of the candida diet. White rice, where brown rice cannot be tolerated may also be acceptable. All rice is moderately high glycemic so it's wise to consume it with foods that will slow it's assimilation  and conversion to sugars. Vegetables or beans would be best in this regard. Beans also complement rice, providing complementary amino acids for a full protein. Soaking rice overnight before cooking makes it more digestible by reducing phytic acid.

- organic, fresh herbs or dry non-irradiated spices that have been kept very dry and mold free can be a healthy part of the Whole Approach Diet. 
Sprouts- as long as they are fresh and free of mold are a healthy part of the Whole Approach Candida Diet.
Stevia- extract is a healthy sweetener for the candida diet as long as it is chemical and solvent free. Stevia whole leaf herb powder or liquid tincture have a stronger flavour but are suitable for sweetening certain foods. The whole herb likely contains agents and compounds that the extract does not so although the extract is more neutral in flavor, at least some use of the whole herb is recommended for its therapeutic benefit.
Super heated vegetable oil- Deep frying foods in polyunsaturated oils or hydrogenated oils exposes your food to carcinogenic agents and this super heated vegetable oil can trigger allergic reactions in sensitive individuals. Frying in more stable fats is preferable. Options include organic lard, organic chicken fat, ghee, or coconut oil. Macadamia nut oil and peanut oil are also quite saturated. See the Healthy Eating FAQ's, Healthy Fats and Oils for more tips about healthy oils to cook with.
Sweet Potato Chips - though made of a healthy food, are deep fried in super heated vegetable oil See above.
Tamari- is a traditionally fermented liquid soy seasoning. It is traditionally fermented at least three years. This makes the product healthier as it breaks down the anti-nutrients naturally present in soy. Some tamari is made with wheat and it is often high in salt. However both wheat free and low sodium wheat free options are available.

Tapioca starch or flour- is a white processed flour or starch from the cassava plant. I have never seen a minimally processed version. Nonetheless, and despite there being very few organic tapioca products, I still use this product in gluten free flour blends.  
Salt - Salt gets a bad rap but there IS such a thing as a healthy salt that is rich in minerals and much less likely to contribute to unhealthy arteries.  Table salt contains sugar and additives and it is processed using a chemically intensive procedure. Sea salt is pure sodium chloride, basically what is left over from a full spectrum, natural sea salt, after all of the minerals besides sodium chloride have been removed. Unrefined sea salt is dehydrated from sea water. It can contain contaminants from ocean water which is no longer pure. The optimal salt to use is unrefined crystal salt from ancient salt mines. Both unrefined sea salt and crystal salt have a deliciously satisfying full, smooth flavour that does not sting like sodium chloride. They also provides an excellent supplement of trace minerals and electrolytes.
Seaweed- harvested from pristine waters and processed gently is a wonderful, nutritious food containing many trace minerals not commonly found otherwise in our diet. It is an excellent support for the WACD. People who eat a lot of seaweed gradually develop the enzymes needed to assimilate its nutrients more thoroughly.
Seeds-all tend to be high in phytic acid and are best purchased raw, non irradiated, non pastured and then soaked and sprouted before use. Dry or roasted they can be hard to digest.  A dehydrator can be used after sprouting to crisp them and bind seasonings onto their surface.

Soy- Traditional soy foods are healthy because they are fermented. Modern, North American soy products skip this essential step  (tofu, tvp, soy isolate, soy milk, protein powder). They are hard to digest, allergenic and not healthy. See Healthy Eating FAQ's for more information about the problems with soy.

Soy- fermented - Fermented soy products include organic, non GMO,  traditionally prepared cultured tofu, tempeh, nato, tamari, and miso. Although these foods are technically healthy, people with CRC can have less predictable reactions to fermented foods than those with healthy digestive tracts. Here are links to two articles- the truth about unfermented soy and why to avoid soy. Keep in mind that most tofu available on the North American market is soy slurry that has been congealed only. It is not commonly fermented here.
Spelt is a gluten-containing alternative form of wheat. It is known to be less allergenic than wheat and lower in gluten. However the gluten it does contain can still trigger inflammatory and irritation reactions. It is recommended to abstain from this grain during the early stages of the Whole Approach food therapy program. Some people find it easier to maintain vitality and balanced eating habits when they completely eliminate gluten. Because spelt is a grain, sensitivity to it will often increase during seasonal allergies (i.e. grass season). If you decide to return to the use of spelt flour and grains later in your program you could use sprouted grain for greater digestibility.
Sucralose- is an artificial sweetener. It is a chlorinated hydrocarbon or chlorocarbon. Many chlorocarbon are known toxins. The company says it is safe because it is not fat soluble. As such, they say, it will not accumulate in fat cells like many chlorinated hydrocarbons. They claim that 75% of the product is excreted in the feces and the rest in the urine.  Dr Mercola offered is, not surprisingly, strongly against this product. He states that sucralose causes a dramatic shrinking of the thymus gland, swelling of the kidney and liver. He also offers some very strong opinions about the dangers of using this product. Health Canada, the Food and Drug administration, and the World Health Organization have approved this product but they have also approved thousands of food chemicals including other artificial sweeteners that have a long list of critics and damning evidence against them.

Teff- is a highly nutritious, small Ethiopian seed/grain. It is fairly high in iron and has mucilaginous texture that works well in gluten free baking. Traditionally in Ethoipian cuisine, the flour was mixed with water then fermented for 2-3 days and, once bubbly and sour, cooked as a flatbread. Teff sourdough baking is an excellent choice for the candida diet.

Tomatoes- are a nightshade vegetable(fruit) along with peppers, potatoes and eggplant. See 'nightshades' above.
Vanilla- extract or paste or granules are all made from the pods of the vanilla orchid flower vine. After curing, the pods look shrivelled and black and have their wonderful fragrance. Any vanilla product is fine for the WACD though the alcohol extracts would be best cooked. My favourite is the raw, ground bean (a moist black powder with an intoxicating fragrant intensity).

Vinegar/Fermented Foods- Fermented/ cultured foods veggies can be beneficial for intestinal flora populations, improving digestion. For those with candida overgrowth there can be a high level of pathogenic bacteria and yeast/fungus in the intestines. Sensitivity to these pathogens can occasionally result in sensitization to anything at all like yeast, including the blend of bacteria that make up lactic acid and other ferment-preserved foods.

Some healthy fermented foods include organic cider vinegar, soy-free three year cultured miso, three to six year cultured organic soy tamari, umeboshi plum vinegar, tempeh, natto, gluten free sourdough, sauerkraut, kimchee, beet kvass, and lactic acid fermented veggies of any kind. Your response to these foods will depend upon the potential for harmonization between your personal intestinal ecosystem, with the bacteria in these fermented foods. Although tolerance is entirely possible, so is an aggravation of allergic or candida symptoms. Careful experiementation and awareness is prudent.

Yogurt- Though yogurt is a fermented product, it is dairy and all of the potential concerns listed under dairy apply.

Water - Pure water is important for healing. Good water includes high alkaline well water that is free from contaminants; reverse osmosis water that is remineralized; purified alkaline Kangen water or similar treated water; gravity fed ceramic purified water stored in healthy stoneware. Distilled water can be used to help detoxify and either this or reverse osmosis water are useful in the Whol.e Approach colon cleansing purge drink but otherwise, distilled water is considered lifeless and demineralized so less healthy than some of the above options.

Wheat - Wheat is the most allergenic grass grain and the highest in gluten. Wheat is commonly genetically modified and the most over-consumed of all the grains. Gluten is known to trigger inflammatory and irritation reactions. It is recommended to abstain from gluten during the early stages of the Whole Approach food therapy program. For more information see gluten above.
Xantham gum- is a food additive used to add mucilage to bind food products, especially gluten free products. It comes form the fermentation of carbohydrates, usually corn and sometimes soy. These plants are usually genetically modified, making xantham gum a bit of a gamble unless you've got assurance about an all natural source. I prefer to baking using sourdough batters and doughs that are texturized with guar gum, sweet rice flour, flax gel, flax seed powder, psyllium powder or tapioca starch.
Xylitol- is a sugar alcohol. Xylitol is discussed on the Whole Approach forum. Other sugar alcohols include: Mannitol, Sorbitol, Xylitol, Maltitol, Maltitol Syrup and hydrogenated starch hydrolysates. Splenda is an example of a brand name sugar alcohol. Sugar alcohols are extracted from natural foods but are chemically adulterated and not recognized as normal sugar by the body but they are possibly not recognized as food either. Side effects related to consumption of this sweetener make it an unpleasant substitute and indicate some sort of strain to the body. Here is an online article about sugar alcohols. And here is a page from a low carb diet website
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