candida allergy

Nov 5, 2007 8:03pm

kim

2 post(s)

yeast

Nov 5, 2007 8:26pm

kim

2 post(s)

avoid condiments/vinegars, commercial breads, peanuts, sugars including artificial, frozen or bottled juices, melons, cheeses, rice, pastas, instant tea, decaf coffee

Nov 14, 2007 12:34pm

Leah

44 post(s)

I’ve delt with Candida for years and having a yeast alergy includes a mold alergy for me. That includes leftovers! So, I freeze most everything, unless I plan to eat it within 24 hrs. Over the past year, I’ve been able to eat (usually) leftovers that are a little older then 24 hrs. (Be thankful for small breakthroughs!)

Feb 11, 2008 8:19pm

mel
Administator

51 post(s)

I’ve added an allergen called “fermented”. You can edit your profile to save this as an allergen for yourself. After saving it, any recipes that have fermented foods should be marked as risky for you.

Please check out the ingredients I have associated with fermented foods to make sure that I haven’t missed anything. Since so many foods are fermented, this is my first attempt at flagging the items. I will doublecheck the associated ingredients and do some more research on cadida and fermented foods. Check out the items listed under the fermented allergen and all of its sub-allergens. Here is the link http://www.cookingallergyfree.com/allergens/allergen_listing/

Please reply if you have any questions, any ingredients missing an association to the allergen, or if you have any resources that I can reference to learn more about fermented foods.

I will post another message if I make any more updates for the ingredients associated with fermented foods.

Thanks
-Melissa

Apr 17, 2008 11:54pm

Lillymoondragon

1 post(s)

fermented you need to add olives, vinigar, dry fruits, non-vitamin C citiric acid, pickles, and even though Onion and garlic aren’t fermented they are natural antibactirials which reduces your good flora letting the Candida go nuts. and for some reason night shade plants are not recomended exept for sweet potatoes and red potoes is the best out of the white potatoes. peanuts and pistachios are on the no list. But after your system has regulated you can add non aged cheeses: mozzorella, muenster, cottage cheese, cream cheese.
Kefir is something I highly recomend, it is higher in probiotics and the plain has less sugar than plain yogurt. It is my drug of choice and I find that the probiotics out weigh the sugar. and even with the fruit doesn’t have the amount of sugar that yogurt does. and it is all natural products. nothing refined.

Thank you,
Lilly

I think this site is going to keep me from loosing my mind, or going into a depression. if you go to google and type in mold free diet there are a few sites that explain things really well. Helped me get through to my husband. which was about to loose it with me telling him no I can’t eat that.

May 6, 2008 5:57am

mel
Administator

51 post(s)

Lilly,

I do have some of the foods that you mentioned as being fermented already (olives, vinegar, and pickles). Alex is updating how the allergen hierarchy is displayed when looking at an ingredient, so it should hopefully be more clear soon. I can investigate the other foods – dry fruits and non-vitamin C citric acid.

Jun 17, 2008 7:36pm

mel
Administator

51 post(s)

I’ve updated the ingredients marked as fermented. If you see any ingredients that aren’t properly marked, please let me know. Additionally, I have not found proof that vitamin C crystals are fermented. Can you please point me to a website related to this?

Jun 24, 2008 9:36am

Leah

44 post(s)

I’ve seen ‘somewhere’ that vit. C crystals are generlly contaminated with yeast. That’s why they say not to eat canned tomatoes (which contain citric acid). But, you know, almost EVERYTHING contains mold/yeast. I really have to scrub my veg. before eating them, but I don’t say I’m allergic to sweet potatoes because of the mold on them. :-)
All this to say, I don’t think you’ll be able to list EVERYTHING which contains mold/yeast.

Jul 20, 2008 2:52pm

mel
Administator

51 post(s)

I’ve marked the vitamin C crystals related to yeast.

Aug 12, 2008 2:18pm

Leah

44 post(s)

I’ve been thinking about Vit. C crystals.
(above… non-vitamin C citric acid? isn’t Vitamin C the same as citric acid? maybe there’s a difference is pharm. grade and food grade?)
Anyway, I just wanted to say something in defense of vit. c crystals—
When I first started this journey, I was so allergic to mold/yeast, that I couldn’t eat canned veg and had to scrub/bleach EVERYTHING, couldn’t have anything processed.
BUT I could usually eat canned tomatoes, which contain citric acid. Well, I didn’t get sick MOST of the time eating canned tomatoes, which means the citric acid wasn’t bothering me, but the mold in the tomatoes.
Also, vit. C crystals are in every ‘yeast’ cookbook I own.
So, my advice to those who are allergic to mold/yeast is…
IF YOUR ALLERGY ISN’T LIFE THREATENING, don’t assume you can’t try vit. C crystals.
Many people do okay with them.

Your Allergy Diet Resource!

Voices

Nov 5, 2007 8:03pm kim 2 post(s)	yeast

Nov 5, 2007 8:26pm kim 2 post(s)	avoid condiments/vinegars, commercial breads, peanuts, sugars including artificial, frozen or bottled juices, melons, cheeses, rice, pastas, instant tea, decaf coffee

Nov 14, 2007 12:34pm Leah 44 post(s)	I’ve delt with Candida for years and having a yeast alergy includes a mold alergy for me. That includes leftovers! So, I freeze most everything, unless I plan to eat it within 24 hrs. Over the past year, I’ve been able to eat (usually) leftovers that are a little older then 24 hrs. (Be thankful for small breakthroughs!)

Feb 11, 2008 8:19pm mel Administator 51 post(s)	I’ve added an allergen called “fermented”. You can edit your profile to save this as an allergen for yourself. After saving it, any recipes that have fermented foods should be marked as risky for you. Please check out the ingredients I have associated with fermented foods to make sure that I haven’t missed anything. Since so many foods are fermented, this is my first attempt at flagging the items. I will doublecheck the associated ingredients and do some more research on cadida and fermented foods. Check out the items listed under the fermented allergen and all of its sub-allergens. Here is the link http://www.cookingallergyfree.com/allergens/allergen_listing/ Please reply if you have any questions, any ingredients missing an association to the allergen, or if you have any resources that I can reference to learn more about fermented foods. I will post another message if I make any more updates for the ingredients associated with fermented foods. Thanks -Melissa

Apr 17, 2008 11:54pm Lillymoondragon 1 post(s)	fermented you need to add olives, vinigar, dry fruits, non-vitamin C citiric acid, pickles, and even though Onion and garlic aren’t fermented they are natural antibactirials which reduces your good flora letting the Candida go nuts. and for some reason night shade plants are not recomended exept for sweet potatoes and red potoes is the best out of the white potatoes. peanuts and pistachios are on the no list. But after your system has regulated you can add non aged cheeses: mozzorella, muenster, cottage cheese, cream cheese. Kefir is something I highly recomend, it is higher in probiotics and the plain has less sugar than plain yogurt. It is my drug of choice and I find that the probiotics out weigh the sugar. and even with the fruit doesn’t have the amount of sugar that yogurt does. and it is all natural products. nothing refined. Thank you, Lilly I think this site is going to keep me from loosing my mind, or going into a depression. if you go to google and type in mold free diet there are a few sites that explain things really well. Helped me get through to my husband. which was about to loose it with me telling him no I can’t eat that.

May 6, 2008 5:57am mel Administator 51 post(s)	Lilly, I do have some of the foods that you mentioned as being fermented already (olives, vinegar, and pickles). Alex is updating how the allergen hierarchy is displayed when looking at an ingredient, so it should hopefully be more clear soon. I can investigate the other foods – dry fruits and non-vitamin C citric acid.

Jun 17, 2008 7:36pm mel Administator 51 post(s)	I’ve updated the ingredients marked as fermented. If you see any ingredients that aren’t properly marked, please let me know. Additionally, I have not found proof that vitamin C crystals are fermented. Can you please point me to a website related to this?

Jun 24, 2008 9:36am Leah 44 post(s)	I’ve seen ‘somewhere’ that vit. C crystals are generlly contaminated with yeast. That’s why they say not to eat canned tomatoes (which contain citric acid). But, you know, almost EVERYTHING contains mold/yeast. I really have to scrub my veg. before eating them, but I don’t say I’m allergic to sweet potatoes because of the mold on them. :-) All this to say, I don’t think you’ll be able to list EVERYTHING which contains mold/yeast.

Jul 20, 2008 2:52pm mel Administator 51 post(s)	I’ve marked the vitamin C crystals related to yeast.

Aug 12, 2008 2:18pm Leah 44 post(s)	I’ve been thinking about Vit. C crystals. (above… non-vitamin C citric acid? isn’t Vitamin C the same as citric acid? maybe there’s a difference is pharm. grade and food grade?) Anyway, I just wanted to say something in defense of vit. c crystals— When I first started this journey, I was so allergic to mold/yeast, that I couldn’t eat canned veg and had to scrub/bleach EVERYTHING, couldn’t have anything processed. BUT I could usually eat canned tomatoes, which contain citric acid. Well, I didn’t get sick MOST of the time eating canned tomatoes, which means the citric acid wasn’t bothering me, but the mold in the tomatoes. Also, vit. C crystals are in every ‘yeast’ cookbook I own. So, my advice to those who are allergic to mold/yeast is… IF YOUR ALLERGY ISN’T LIFE THREATENING, don’t assume you can’t try vit. C crystals. Many people do okay with them.

Your Allergy Diet Resource!

candida allergy

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