Guest guest Posted February 24, 2006 Report Share Posted February 24, 2006 Just wanted to say that in my opinion, if you have a candida problem (or if you don't), you shouldn't stay away from foods/products containing yeast (like baker's or brewer's yeast). They are absolutely wonderful foods and there is no way they will aggravate candida albicans. While I do realize that some people could be allergic to them, like anything else, these strains of yeast provide all the B vitamins in natural form which is what our bodies actually need. They also provide other proteins and sometimes chromium, selenium or other minerals in a chelated form. They are different strains of yeast than candida albicans. Many times foods made with yeast don't even contain the live yeast anymore but you do get the benefit of the B-complex vitamins. Even if you eat these live yeasts they will probably compete for space with candida albicans and some of them can also produce toxins capable of killing candida albicans. I hear it all the time how you shouldn't eat anything that comes from yeast if you have candida overgrowth. This is very wrong, in my opinion. If somebody could show me (or explain to me) how eating yeast (baker's or brewer's) would make a candidiasis worse, I would greatly appreciate it. Candida albicans will not thrive on the other kinds of yeast. And eating yeast will not just add up to the candida albicans you might have a problem with. Actually, in Europe, there are supplements made of yeast and they are recommended for people who suffer from candida albicans (and many other conditions caused by B vitamin deficiency). Valentina Quote Link to comment Share on other sites More sharing options...
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