But I’m not sure what that really means in terms of the sugar content listed on the label of the yogurt and whether I’m consuming that sugar and if it’s feeding my candida, or if I am just really sensitive to it?
The bottom line is, no one can answer that question simply because there’s no way of knowing what goes on in any manufacturing plant. Was it fermented long enough to ensure the sugar is devoured by the bacteria or not? As far as the number of grams of sugar listed on the container is concerned, again, nobody knows for certain if this is correct or not.
I’ve seen some yogurt makers, if I can’t find a commercial brand with much lower sugar, maybe I should purchase one and make my own?
That’s what I did until I realized how much more beneficial kefir would be.
But just getting a better understanding of the yogurt/butter sugar/lactose content would be helpful too.
What’s confusing you, Patti, is thinking that the lactose in butter and yogurt/kefir is equal, but it’s not.
Butter is not fermented which means there are no beneficial bacteria present to absorb the lactose. But there are other factors as well. If you’ve read many of my posts, especially concerning the strict diet, I often write that a lot of my decisions concerning the foods on the diet were based on the fact that sometimes the positive factors outweigh the bad. This is the case with yogurt and kefir; however, there are no positive factors to consider with butter, only the bad; which is lactose. If a food item offers nothing but potential problems, then you won’t find it on the diet.
All I can really tell you for certain is, if you make your own yogurt or kefir and ferment it for the correct number of hours the amount of lactose sugar will be as low as it can possibly be, and considering the beneficial bacteria that it will contain, it’ll be beneficial to your treatment instead of detrimental.
I’m not going to tell anyone that they can’t eat butter. I’ve stated this before; what each of you eat is your decision and not mine. I can give you the facts, but you’ll each have to decide for yourself what to do with the information.
Maybe some of you have forgotten and maybe a lot of you aren’t aware, but when designing the strict diet I didn’t just jot down a list of foods that I thought would work on a Candida diet, and I didn’t exclude a single food item because I simply thought or assumed that it would feed the Candida. Instead, after extensive research on Candida albicans, I spent 8 to 9 months devising my own diet before I found the path to a cure. I was constantly testing the foods that all of you name every day when questioning what you can and can’t eat on the strict diet.
The only reason I spent the extra money and ordered ghee was because every time I introduced butter into my diet, the Candida symptoms would return; almost immediately at first and later on in the treatment they would take longer to appear but always did eventually until I gave up and removed it from my diet.
So if you ask me about a food and I claim for absolute certainty that it will feed the Candida and cause Candida reactions in your body either immediately or eventually, it’s because I tested the food while researching the diet. I either experienced Candida reactions to a negative food or, over time if I found that a food was stalling the treatment I removed it along with every other problematic food item, very slowly and one item at a time. The process was extremely slow because I would only allow myself a few different foods during a day’s time in order to test a specific food so that I would know which one was causing the problem. Once I found the right combination of food and probiotics, it only took six to eight weeks to reach a complete, zero symptoms, zero die-off state – which didn’t return. And by the way, for anyone who isn’t sure, I’m no longer on the diet.