Hi. You asked a very pertinent question in the Candida-food realm. It has been somewhat answered here, but I will try to give some extra details as well.
http://candidaquestions.probacto.com/139/what-are-the-best-probiotic-foods-to-eat-for-candida . While it’s well-evidenced that fermented foods are generally avoided in the Candida realm, there are also exceptions. It is lactic acid fermentation that conveys certain health benefits. The sourness comes from the live colonies of beneficial bacteria which also enhances micronutrient levels. What you can’t have are things like blue cheese, not fermented foods like yogurt, sauerkraut and kefir. They ferment for your wellness.
Lactic acid fermentation preserves the food besides bringing beneficial effects on immunity, intestinal health and general well-being. Milk, post- lactic acid, offers a higher vitamin level (especially riboflavin and biotin) compared to raw and processed (pasteurized in ultra-high-temperatures) milk. Another benefit of fermented dairy products is a very high folic acid and Pyroxidine content. It all depends on the bacterial strains.
Vegetables and fruits also ferment, but legumes and grains might trouble the gluten intolerant. Candida often brings the intolerance as a side-effect; I remember several bad days – anyway, these have a higher bioavailability of amino acids (lysine is antiviral and methionine is essential for utilizing nutrition), which increase with lactic acid fermentation. The Indian pickles are good examples; they are greatly spicy and shocks digestion to life. The vitamin C and A contents are as much – if not higher – as in Sauerkraut and kimchi (of cabbage and/or radishes). You won’t find any great increase in trace mineral levels, though.
If you think you can stand grains, this is for you. Always ferment grains in metal or earthen containers. This will quash the phytic acid, an anti-nutrient that binds up essential minerals and hinders their absorption. Lactic acid fermentation helps deliver the entire benefit of grains.
Few good ones to experiment with are whole Amaranth, Barley, Buckwheat, Millet, Oat bran and Quinoa. However, you must also continue all other methods to keep your body alkaline all along the recovery period. An alkaline body enhances the body’s ability to absorb vitamins and minerals, enzymes and other digestive protein synthesis. Overall, Lactic acid fermented foods will take away your indigestion, intestinal bloat/inflammations, hyperacidity and food sensitivities.
For your normal food, it must be high fiber (around 65%). Steamed, green vegetables (no colored ones) are good choice. Few examples are broccoli, celery, radishes, cabbage, turnips, kale and asparagus. FOS (fructo-oligo saccharides, it feeds the beneficial gut flora) is essential if you are on a probiotic supplement, so onions and garlic are must. Ginger root is essential too. And they also exhibit anti-fungal properties.
You need protein but no more than 20% of your entire diet. Try to get the animal source protein, not plant source. 10% should be complex carbs (rice, beans, oats if you have no problem with gluten) and the last 5%, fresh fruits. Bananas are good for their high FOS content.
