Hello everyone in the thread.
What an interesting thread, reading everyone’s story about the Candida diet.
I’m seeing that people who haven’t been on the diet for very long are still eating things that I can’t touch. I did the same thing about 10 weeks into the diet. I thought that, since I was feeling so much better and experiencing less and less symptoms, that I could start adding a few things along. I started adding (gradually) 1/2 apple, a few tablespoons of raw old fashioned oatmeal, and 1/2 of a baked sweet potato. I was eating maybe one of these items every few days, and that was really all I was eating outside the diet. About two weeks after starting this, I was hit with a full blast of Candida symptoms. What I didn’t realize earlier was that in the beginning I had a very, very mild case of Candida. If you’re having somewhat ‘mild’ symptoms, then you very likely have a mild case of Candida. This of course is in my opinion due to my own experience.
I am now very deep into a strict Candida diet. The only salt I can eat without having a reaction is Himalayan Sea Salt. If I eat meat that has been injected with sodium for preservation, I have terrible reactions for at least several days. I’m on thyroid meds from thyroid surgery, and about 4 months after contracting Candida, my thyroid hormone level dropped so low that the doctor thought it was a mistake, of course she eventually raised my dosage. Since I can’t eat regular salt with iodine, I started having symptoms of low iodine levels, so now I’m also taking an iodine supplement.
I can’t use toothpaste, because so far I haven’t found any that doesn’t have a list of ingredients that I’m afraid of, plus all I’ve seen contains some type of sugar alcohol or substitute. I use baking soda and H2O2 on my toothbrush. I can’t have sugar substitutes without a reaction, even Xylitol which I received reactions from immediately. Probably because one teaspoon of it contains 4 grams of Sugar Alcohols, and I can’t have any of this due to reactions shortly afterwards. I did find one type which my health food store owner suggested, it’s pure Stevia extract. I’m only barely using it at the moment, but so far have had no reactions.
Someone mentioned Millet & Flax Bread, I can’t eat this because it has 90mg of sodium, and even though it’s regular sea salt, I have reactions to this (I’ve tried it). This is probably due the way it’s processed and possible other ingredients.
I try not to go out to eat, but if I absolutely can’t get out of it, I always go to the salad bar, and that’s it. No meat at all and no salad dressing. I obtain several slices of lemon and use as a salad dressing. All the above is just a sample how bad it’s gotten.
I’m not really trying to scare anyone, but I really want everyone to realize that, if you start having immediate, very uncomfortable reactions to foods, you will have no choice but to become completely serious about the diet.
Thanks for your interest.