The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Candida

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laurad's picture

If yeast is killed during baking why yeast free breads, etc for anti-candida or are they wrong?

October 27, 2012 - 3:23pm -- laurad

My daughter and I are on a anti-candida diet and as we've been researching what exactly this means the consensus is do not eat bread products or crackers with yeast.  But I'm confused with the concept because if yeast is killed in the baking process how can it supposedly feed a yeast overgrowth in our bodies?  Any thoughts on this or am I missing something?

Thanks - Laura

nancycola's picture

Baking without commercial yeast

December 18, 2010 - 6:56am -- nancycola

Hello,


I'm a newbie to The Fresh Loaf and hate that this has to be my introduction to this site, but here it goes.


I'd been baking artisan-type breads from home for about 6 years. Then a few months ago after a helpless period of severe skin problems despite my dermatologist's help, I went to a holistic doctor who confirmed I have a Candida infection. I needed to cut out, among other things, yeasted bread. You can imagine how depressed I was.

River Elderholly of River Organica.com's picture

Farro is not emmer

October 8, 2007 - 8:12pm -- River Elderholl...
Forums: 

Farro is an old Italian word for Iron and as such can ONLY mean emmer because emmer is the only grain in the world whose limiting factor is iron and will provide 100% of the bodies needs in one cup a day. Farro from italy most often isn't even emmer any more but is spelt. The Italians think the americans can't tell the difference (and they are right - most everybody but I cannot) tell emmer from spelt from barley from wheat from einkorn, especially pearled.

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