Candidia is difficult to identify as it may be misdiagnosed due to its symptoms which may include recurrent oral or vaginal thrush, persistent vaginal or anal itching, diarrhoea, bloating, flatulence, fluid retention, headaches and skin rashes.

There are many factors that can alter the balance of micro-organisms in the gut, killing off the beneficial bacteria that normally maintain a healthy environment there and consequently leading to acidity that can encourage candida.

The triggers include antibiotics, oral contraceptives, poor digestion, chronic stress or illness, excessive alcohol, hormonal changes and post pregnancy.

Dietary outlines for candida management includes using garlic, onions, and cold pressed oils such as linseed as these all have anti-fungal properties.

Food therapists claim that as candida feeds on sugar, it is important to avoid all sources of sugar. These may be listed on labels as glucose, sucrose, fructose, maltose, molasses or treacle. Also watch out for added sugar in processed foods (in fact, avoid processed foods altogether) such as sauces, canned vegetables and pre-prepared meals.

• Olive oil is rich in oleic acid which inhibits candida. 
• Cut out all types of refined sugars and foods containing them.
• Keep refined starches such as white flours to a bare minimum.
• Minimise fruit and fruit juices that are high in sugar and increase intake of those that are not, such as grapefruit.
• Avoid all foods containing yeasts. Cut out fermented foods such as cheese, beer, vinegar and soy products, peanuts, mushrooms and MSG.
• Avoid drinks containing caffeine as they are highly acidic.
• Avoid gluten containing cereals such as wheat biscuits and breads.
• Increase your intake of leafy green vegetables and garlic, ginger and chilli as these all contain anti-fungal and antibiotic agents.
• Eat plenty of live yoghurt as it contains friendly gut bacteria that is a natural viral to yeast infection and competes with candida in the intestines.

Recipe: Tzatziki (this really works)

1 small tub of plain goat yoghurt
1 small clove of garlic grated
1 tablespoon of olive oil
Lebanese cucumber, grated and squeezed of its juices
Chopped dill and pepper
Combine all the ingredients in a bowl and chill for a few hours to develop the flavours.

By Maria Mitzikis The Food Muse PH: 0419186723 for more information