Chlofloso wrote: I’ve got a question about buckwheat. I read in some of your posts that buckwheat cannot feed the Candida because it is not a grain. Now I was wondering: why can the Candida feed on grains more easily than on buckwheat? Since buckwheat contains starch (Wikipedia on buckwheat: “Starch
71–78% in groats
70–91% in different types of flour
Starch is 25% amylose and 75% amylopectin.”) I wonder why this starch does not feed the Candida? Is it a different kind of starch?
Yes, I’m aware of the fact that starch is in more than just a few of the foods that are on the strict diet list and also of the possible problems with these foods, and I have no doubt that the starch can and does feed the Candida because it’s impossible for us to eat enough to stay alive and not feed the Candida. But how many people are aware that green vegetables contain starch as well? These include spinach, mustard greens, lettuce, broccoli, green beans, artichoke, cabbage, cucumbers, kale, green peppers, and Brussels sprouts, among others.
If you’ve read the entire diet, then you’ve read the section which explains why coconut flour, buckwheat, rice bran four, and other such foods are such important aspects of any Candida diet, and that’s because, in order to cure a Candida overgrowth, it is imperative that you feed the beneficial bacteria in the intestines. If you should fail to do this, it would be similar to bringing a pet home, confining it to a cage and giving it water but nothing more; we know what would happen to the animal. Beneficial bacteria are living beings which must also be fed in order to survive; and I’m convinced that not feeding the bacteria correctly can often contribute to the cause of a Candida overgrowth.
Vegetable fibers can do this to a degree, but other prebiotic food sources are also extremely important, such as the quality prebiotics provided by foods like rice bran flour and buckwheat.
Why does Candida normally prefer wheat over buckwheat even though it contains starch is the question:
We all know that Candida can survive on wheat which is a grain, however, buckwheat is of a very different makeup as far as ingredients and identification is concerned. Instead of being a grain, buckwheat is actually in the family of Polygonacea. This family of plants includes herbs, which is where buckwheat fits into the family. Unlike wheat, herbs do not contain gluten, so no doubt this has something to do with the reason why Candida prefers wheat over herbs.
In reality, once the Candida has survived without their food supply long enough, they can adapt to the shortage to the point of feeding on other food sources. This is why we add antifungals to the treatment as well as why we alternate between the different types, because of Candida’s amazing adaptive nature.
This is probably not what you were looking for, but it’s the best I can do without digging into additional research.