The inflammation issue was related to a few factors. The excess bile that is released by eating too much hard to digest fat. Excess bile that is not properly converted/nuetralized can irritate the GI tract for those that have sensitive guts/lack the proper flora to convert the bile acids. The excess fat/protein can cause candida to produce more damaging protease/lipase enzymes outside of its body which not only digests the food, but can start to break down the tissues in your gut. I came to this conclusion when I was supplementing with potassium sorbate( which shuts down candida's enzyme making process) and it reduced the majority of my gut inflammation while still eating too much protein/fat. Unfortunately, candida figured out a way to nuetralize/adapt to the potassium sorbate after about 2 weeks.
So in a sense I can see where anthony is coming from with his stand on hard to digest fats/protein. Chicken breast, very low fat fish dont give me much issues, but I can only do fatty meats and fish every 4 or 5 days. When I do those foods a candida inhibitor helps to cut down the inflammation. What I've been learning is that for people that have candida overgrowth in the colon it is essential to leave the bare minimum amount of undigested food for the candida to ferment in the colon. Leaving very little undigested food/nutients for the candida in the colon can cut down syptoms quite a bit. Eating small, easy to digest meals can help cut down on nausea that can be produced from the candida fermenting undigested food in the colon. The major problem is the metabolites that candida produces when digesting food. Alcohol by-products from sugars and simple carbs and ammonia/damaging enzymes from too much protein/hard to digest fats. And Again, the less flora you have to inhibit candida's metabolism/virulence the more sensitive an individual can become to foods. You can thank mainly antibiotics, anti-bacterials, and all the chemicals/heavy metals and toxins in our environment for this gift from 900,000 miles below.