Milk derived from dairy is something you should avoid while on the Candida diet. A lot of people have dairy allergies or intolerances, and long-term Candida overgrowths can bring even the lightest food allergies to light. Since milk is such an allergenic food, it’s often recommended to avoid it throughout the diet.
The only exception to this rule is fermented dairy, such as yogurt and kefir. Yogurt is made by fermenting milk, so if you are lactose intolerant you can have yogurt because of the way the fermentation process alters the lactose. If you’re allergic to casein, though, you need to avoid yogurt and other dairy products as well. There are many people who do well with Raw Goats milk and Kefir made from it as well.
This doesn’t mean you can’t have milk at all. There are plenty of nut milks and alternatives out there, including almond milk, coconut milk, and even hemp milk. The problem is that the store-bought versions of these milks often contain preservatives, artificial flavorings, and sweeteners.
Your best bet is to make your own nut milk. It’s a little bit of work but it’s very simple. You literally need raw nuts, water, and maybe a vanilla bean for flavoring.
Let’s say, for example, you’re making almond milk. You’ll soak your almonds overnight. You’ll blend your almonds with the amount of water your recipe calls for, using a food processor; you can add your vanilla bean at this point as well, if you’re using it. Then you’ll strain the almonds through a fine strainer, nut bag, or cheesecloth so that you end up with just the almond “milk.” You can keep this in the fridge for a few days, and you can keep the almond pulp to add to other parts of your diet for extra fiber as well. Anywhere you would use regular milk, try almond milk instead!