yeast infections

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Here is what I found:

THE MACROBIOTIC APPROACH TO

THE CANDIDA SYNDROME

About Candida by Michio Kushi and Jack

Candida albicans, a fungal microbe (yeast) that normally coexists in

the linings of the digestive, respiratory, and reproductive organs,

can multiply and cause a variety of symptoms, including fatigue,

depression, food allergies, and chemical sensitivity. Candida, the

popular name for this yeast infection, lowers natural immunity and

can lead to chronic gastrointestinal, nervous, and endocrine

disorders. It most commonly affects the vagina, the mouth, and the

skin. Oral thrush, another yeast infection, appears as painless

white patches in the mouth or throat that come off when eating or

brushing the teeth. It commonly affects babies, young children, and

the elderly.

Normally, fungal organisms are kept in check by bacteria that also

live in symbiosis in the gastrointestinal tract and other systems in

the body. Yeast outbreaks are primarily the result of consuming

foods that create a dark, moist environment in which the fungi can

spread. Dietary extremes, including meat, chicken, eggs, and other

strong animal foods, as well as sugar and refined sweets, milk and

light dairy foods, tropical vegetables, too much fruit and juice,

polished grains and flour, create the underlying acidic condition

that weaken the blood, lymph, and other body fluids and accelerate

the spread of potentially harmful yeast, bacteria, and viruses.

Antibiotics are often a contributing factor, either as a result of

overmedication or through consumption of beef, chickens, and other

animal foods that are produced with antibiotic-laced feed. AIDS

patients, in particular, are at high risk for candida because of

past or present antibiotic use or lowered natural immunity.

To prevent or relieve candida, all extreme acid-producing foods must

be discontinued, especially sugar and simple carbohydrates, vinegar,

spices, and stimulants. Avoid all flour products, oil, fruits, and

raw salad until the condition improves. Whole grains contain lignans

and other phytochemicals that naturally suppress yeast and other

anaerobic growth and will help restore beneficial microorganisms in

the intestines. Candida patients are generally told by their

physicians not to eat bread and other foods containing yeast since

fermentation fosters the growth of enzymes, bacteria, and other

microorganisms. However, miso, shoyu, natto, and other naturally

fermented foods in the standard macrobiotic diet that are made with

salt usually can be eaten in small volume. Overall these foods will

contribute to alkalinizing the blood and helping reduce the spread

of undesirable yeast. In contrast, the fermented foods that underlie

the condition are made with vinegar, wine, spices, or mushrooms.

However, several macrobiotic seasonings and fermented foods that do

not have much salt should be avoided until the condition improves.

These include brown rice vinegar, umeboshi vinegar, young miso

(white, yellow, or red varieties), tempeh, and amasake. Noodles may

be eaten twice a week if well cooked in vegetable soup, but be

careful because these are a flour product.

For both candida and oral thrush, eat a centrally balanced diet.

Home remedies may be helpful such as sweet vegetable drink and a hip

bath and douche. Kinpira soup and ojiya are also especially good for

candida and each may be taken several times a week.