The way a Candida treatment diet is put together and why the list contains certain foods and not others is described here.
We try to keep the list of foods as short as possible, yet still offer enough foods that are perfect for your health and especially able to build a healthy and functional immune system.
There’s a very simple reason for keeping a Candida diet as short as possible; that would be allergies. It’s far too easy as it is for a Candida sufferer to contract food allergies, so naturally, the more foods that are on a list, the more chances for allergies to occur.
Grain or grain-simulating foods are at the top of the list when you’re looking for foods with the potential of causing allergies. This is basically why quinoa is not on our list but others are. When we have this type of situation, where we’re trying to cut a list short in a potential problem causing category, we have to compare every food with the others, Sometimes it comes down to two food items and which is more nutritious; this is the comparison we used for quinoa and millet.
cup of quinoa = 22 grams of protein
cup of millet = 52 grams of protein
cup of raw quinoa = 10 grams of fiber
cup of raw millet = 17 grams of fiber
This is basically what it came down to simply because we already have more than enough of these prebiotics and/or health filling, weight-gaining foods on the list that another potential allergen simply isn’t necessary.
This being said, if you wish to add quinoa to your diet, go ahead and do so, just be sure to treat it as you would all test foods and watch for allergic reactions.
I was under the impression that the best way to avoid food allergies is to eat as many different foods as possible, and to spread foods out so you’re not eating the same thing day in and day out. Our diet, on the other hand, has such a limited scope of acceptable foods that we inevitably end up eating certain foods (eggs, dairy in the form of yogurt/kefir, buckwheat, etc.) every day.
While I understand the logic of “this is an easily formed food allergy, so avoidance during this period of gastrointestinal sensitivity is best,” doesn’t that need to be counter-balanced with the issue of food repetition?
Interesting point I found this
A previous study conducted by Lack seems to confirm this hypothesis, having shown that Jewish children living in the UK are about ten times more likely to develop a peanut allergy than Jewish children living in Israel. Israeli children, of course, eat and are exposed to far more peanut products than children in the UK, and yet their rate of peanut allergy is far lower (http://www.guardian.co.uk/lifeandstyle/wordofmouth/2008/nov/19/peanut…).
For their current analysis, researchers have been tracking 640 babies, half of whom were deemed to be prone to food allergies, to see how peanut exposure affects allergy development. Based on their previous research, they had already found that repeated exposure to small amounts of peanut flour among peanut-allergy children actually eliminated the allergy in most of them by the end of the trial period, while those not exposed tended to have their allergies exacerbated.
The same holds true for children who eat very narrow and picky diets. Constantly eating the same types of foods while avoiding others can promote allergies of the avoided foods. But when children eat a multitude of varied foods starting at a young age, they tend to develop a natural “immunity” against allergies.
Avoiding foods because they feed candida I understnd but avoiding them because they may cause allergies in a few people is something I do not agree with.