Able900 wrote: Hello, Javizy, digesting the fat in milk isn’t the problem with a Candida infestation nor the carbohyhdrates; it’s the fact that the lactose sugar is food for the Candida. As far as yogurt and kefir are concerned, the sugar remaining in the end product after fermentation is notably less than in straight milk.
I don’t know that much about paneer, but I doubt that it’s fermented, however, if it is then the same would be true as far as the sugar content is concerned.
So candida feeds on lactose more readily than say fructose? That’s what I don’t understand. The Granny Smith is about 11% sugar, some of which is made up of sucrose. The paneer is just over 1% lactose. Greek yoghurt is 6% lactose. Most non-starchy veg falls in between somewhere. Am I missing something?
I’m still not understanding why certain foods aren’t allowed judging by their nutritional content. I know it’s a lot more complicated than sugar percentage, but any light you can shine on the matter would be appreciated.
By the way, you make paneer just by heating milk, adding acid like lemon juice, separating the curd and pressing it into a block. That’s why it appeals to me, since I could economically make organic cheese without mould.