I would like to hear why some feel sauerkraut is helpful and some feel it should be avoided in a Candida diet. It seems to me that unpasteurized sauerkraut is okay if it only has ingredients cabbage and salt. But I need confirmation because Dr. Crook and others include sauerkraut in prohibited foods on Candida diets.
I'd like to hear the reasoning behind not including sauerkraut in the diet. I can explain why I think it should be included... it's a fermented food that contains a lot of 'benificial' bacteria, can't remember which ones. Especially if you make your own you're eating a large amount of fresh living bacteria which will repopulate your GI tract. History is full of examples of using fermented food for health, my grandmother recently told me how as a child she was made to drink sauerkraut juice to stay healthy. Maybe my great-grandmother knew about the role of benificial bacteria in the gut, or maybe she just absorbed knowledge from her mother that had been handed down for generations and discovered to be healthy over thousands of years of expirementation in diet.
I've heard that yeast/molds are very bad to eat on the candida diet, and I've heard that ANY non-pathogenic organism that you eat will only compete with candida in your body and hence is good. It could be the "no yeast" doctrine comes from the fact that it's called "yeast" and the fact that it's usually used with grains that are quickly coverted to sugar. I know I can't stand bread even in small amounts. I'm eating all the bacteria I can get, screw Dr. Crook.
After reading Derek’s earlier post I decided to do a search and found that there is a lot of contradictory info out there. I think ultimately that you have to make up your own mind. There will always be different shools of thought and it maybe that the confirmation you need will only come from you trying it. I can see why you would be reluctant to try something if you thought that it may make you worse. Especially when trying something new with Candida because it is hard to know if something is getting worse or if it is getting better and due to die off. I am no expert and I certainly could not say if it would work for you to eat Sauerkraut or Miso, but after researching a bit and reading the info I decided that it was worth a try for me. I have just started to eat a little bit of Sauerkraut and miso every day. The Sauerkraut is organic but bought from the health shop and in a jar. I will post what happens. I am wondering if other veg can work as well as Sauerkraut because I don't really like the taste, though Derek did say that he got use to it after a while.
One thing is for sure I still have really horrible allergies and I can not wait for the day when I don't have to live with them any more. I have just been for a night out with friends and had to leave everyone early and come home because my eyes are stinging from the cigarette smoke and my nose is irritated and sore. Sorry for the moan.
Thanks for the notes. I think, in all that I've found on the internet, that most sauerkraut is to be avoided, but the unpasteurized produced with salt only is good. I am starting to use it again for my candida infection (diagnosed by doctor as such). It does not seem to have hurt so far. Just looking for a little more confirmation.
For me, it comes down to allergic reactions. There are a whole ton of foods promoted on this site I cannot eat. For me, an immediate reaction is a BAD reaction, not one that will lead to ultimate good because it is die-off or something. And, if I get an immediuate reaction from something, it goes out of the diet. If your liver is compromised from working hard at eliminating candida, you may find as I do that eating things that cause a reaction impair the liver further (you react because you have leaky gut, and the toxins in the foods escape into the system and your liver has to process them on top of what it is already doing), and that is why you feel like crap after eating it - NOT die off (my opinion, and my doc agrees). So, while in theory fermented foods might be fine, in reality (for me and I am sure others as I am not that unique) they cause such a reaction that I feel terrible for hours to days, depending on the particular culprit eaten. The fermented veggies are very common allergy triggers.
Our experience with our son is that sauerkraut causes a great deal of die off for him when his candida levels are high and if he gradually works up to about a cup a day divided between meals, he feels much better. But this is while he stays on the GAPS diet, when he eats potatoes, etc, after a while the candida comes back. So in general we have found it to be helpful. This is kraut that I made myself, fermented for about 3 weeks so it has lots of living organisms in it.