RE: Re: RE: Re: Re: Re: Re: Re: Re: Re: Help

[Guest guest]

Thanks Duncan,

Just for clarification, yeasts obviously utilize the carbs directly is that

correct? Is there somewhere that the information is available regarding what

candida can and cannot do? It might help me to understand what I can and

cannot eat. Also, is it fair to say that in the beginning at least, I should

shun any type of starch and stick with vegetables that are low sugar?

Re: RE: Re: Re: Re: Re: Re: Re: Re: Help

Hi , Theresa;

>

> Excellent question . I have been struggling with this issue of

> not grains, i.e. millet, brown rice…because I thought that because they

> were complex. I am looking into food combing / natural hygiene. I am

> curious to hear what Duncan says.

> * Hi Duncan,

> I was really interested in this particular subject. I know that battling

> candida is very different from the carb issue when you are trying to

> lose weight, but I thought that the Glycemic Index was a pretty good

> indicator of how the body processes different food items into glucose.

> i.e.. The slower the rate the " better " the carb. If I am getting what

> you are saying correctly, the candida does not require the bodies rate

> of conversion an issue, it has something to do with the actual chemical

> components of the food, wheat is wheat is wheat? Thanks for all of your

> help.

>

>

The glycemic index, which is based on how fast you can break down and

absorb sugars and starches and increase blood glucose, has nothing to

do with whether yeast can ferment same.

The yeasts and candida ferment brown rice, whole wheat, and whole oats

for example, almost as fast as they do flour, starch and sugars,

because they are efficient fermenters.

Duncan Crow