Yeah, it is one of those things people argue about. Fermented foods or not. Yeasty foods or not. Lentils or not.

If you have a digestion problem, then cabbage (fermented or not) can sometimes be rough on it - due to the fiber. This may be more an issue for the IBD crowd though.

The fermented juice can be taken without issues for most people with IBD/IBS, but not completely sure about the candida subgroup.

Similarly, some people have trouble consuming yogurt (24 hour fermentation, minimal lactose), but for people like me it has been a godsend and a way to regain weight.

Further, some claim that yeasty foods such as nutritional yeast to be bad for people with candida - but likewise, some clinicians use it with success in people with chronic fatigue, etc.

So all you can do is judge the effect for yourself.


The best way to do this, would be to introduce it once you have some of your symptoms under control - that way you can see the effect it has. Remember to wait up to a week for any problems to show, and also be mindful that some symptoms can be "die off" (i.e. the flu-like symptoms you get from endotoxin release of dead micro-organisms).

So do whatever diet you feel like, wait until you feel somewhat stable, then try some fermented cabbage juice and see how you go.

And tell us.

good luck.
RJK.

One thing to keep in mind is that there is a BIG difference between regular saurkraut and the stuff that is promoted here. Regular kraut will not do a thing to help you because it is pasturized, which kills all the probiotics. And, it is usually made with white vinegar, which is pretty much considered a no-no on candida diets (apple cider vinegar is allowed on candida diet if tolerated). The stuff we are talking about as being helpful is raw kraut, in particular from a company called Rejuvenative Foods. The only ingredients are vegetables (no vinegars) and in some cases a little Sea Salt . But, in the end, almost all the "can we eat this on the casndida diet" questions boil down to individual sensitivities, aside from the no Sugar rule, which is universal. So, advice to try and see is good advice.

I am battling candida and I eat raw sauerkraut daily. It is so easy to make:

Chop or slice enough cabbage (6- lbs.) to firmly fill a gallon jar. Toss the cabbage with three tablespoons of kosher salt or Sea Salt . In a big bowl, toss cabbage and salt, crushing and bruising the cabbage with your hands. This is a work-out. Then pack in a gallon jar. Press it so firmly down that the newly formed liquid will rise above the level of the cabbage. It may take 24 hours to form enough liquid to submerge the cabbage. Leave about 4-5" headroom. Put a gallon zip lock bag in the remaining space and fill with water level to the top of the jar. This is to provide weight to keep the cabbage submerged. Set your jar in a cool place for 2-3 weeks. Check it daily to see if any scum has formed and if so, remove scum. It will take less time when the weather is warm. In the summer, I have sauerkraut in 5 days. When it tastes like sauerkraut, store in fridge.

Cabbage is a naural source of lactobacilli. To keep your gut populated by good bacteria, eat two tablespoons of raw sauerkraut with each meal. Heat will kill the lactobacilli.

kebod