Hey guys, I've become a fan of fermented foods in the past 4 months. I've been frequently drinking kombucha for more than a year, but I now started to implement kimchi, sauerkraut and daily homemade kefir to my diet.
The problem is I developped yeast infection, at first I thought it was given to me by a girl I had sex with but I since then think that I developped it caused it left and came back 2 times since then. There is contradictory information out there, it seems that fermented foods are to avoid when you have yeast infection, but at the seem time it would be beneficial to no contract yeast...
I'm wondering, could the fermented foods be giving me yeast infections? Also, I've stayed clear of sauerkraut and kimchi for like a month and a half, only drinking occasionnal kombucha and daily kefir and I was fine; but then I just got one after eating a bunch of kimchi and saurkraut. It gets me wondering if the kimchi or the sauerkraut could be the problem, or maybe its the combination of some of these bacterias. What are your thoughts on this? Thanks!
That's strange. I was under the impression that the probiotics in kombucha and other fermented foods were an excellent way to fight/prevent yeast infections. The yeast in kombucha is saccharomyces boulardii and it is not the strain that causes yeast infections (on the contrary it assists in preventing them). What are the counter arguments to this?
I developed sharp abdominal pain in the precise location of a removed gallbladder. Over several months, it worsened into pain and swelling under my lowest right rib. I would get bouts of sharp kidney pain, back pain, lymph infection and heartburn as well. Many of the same signs of a gall bladder attack. It wasn't until I began selectively pulling things from my diet did I find the problem to be homemade kefir. Within two days of ceasing consumption, all acute pain stopped. Within a week, the swelling subsided, my glands cleared and my overall misery lifted. I subsequently threw out all my cultures. So kefir is not the panacea that everyone thinks it is.
It's crazy I have been battling candida for years. But now recently I have discover that I have an overgrowth of bad bacteria in my gut that mimics candida. I always hear all the wonderful benefits when it comes to fermented foods for attacking yeast and bad bacteria imbalances but with my experience it makes everything worse. In fact I have to agree that Whenever I eat something that's fermented even APPLE CIDER VINEGAR! I get CRAVINGS! Sugar and carb cravings to the max! I thought I was crazy! But it's so relieving to hear that I'm not the only one that get's cravings.
I think one of the best diets and hardest to go on is meats, vegetables and healthy fats. Just for a couple of weeks. My naturopathic doctor recommended it to me. It benefits anyone with SIBO (small intestate bacteria overgrowth) as well.
It seems that you have A LOT of yeast in your diet. I have candida problems so Whilst I can enjoy Kefir, I cannot go anywhere near kombucha and Kimchi without getting a yeast or ear infection so I don't touch those items. My advice to you would be to greatly reduce your yeast intake or remove it completely until you have your candida issues under control.
I've been on and off a candida-fighting diet for decades, and fermented foods are forbidden. They create yeast. For me they create cravings. I'm glad to see the comment above that they are not necessary for a gut-healing diet -- I doubt I will ever be able to tolerate them.
I've munched on homemade sauerkraut daily for months w/o any yeast issues. I used to suffer with athlete's foot and jock itch regularly. But since cleaning up my diet and eating sauerkraut the problem went away.
In my experience eating excessively sweet food, especially processed stuff, will foster yeast infections. Drinking fruit juices in quantity is also problematic. Stick with eating whole fruits and starchy veggies, assuming your digestive tract doesn't complain.
I looked up Kombucha and found this: " A kombucha culture may contain one or more of the yeasts Saccharomyces cerevisiae, Brettanomyces bruxellensis, Candida stellata, Schizosaccharomyces pombe, Torulaspora delbrueckii, and Zygosaccharomyces bailii. It appears a cousin of candida can be one of them. I would stay clear from this drink. Cultured vegetable products such as kimchi and sauerkraut have no yeast, only probiotics, and should be fine to continue. Kefir, while it does contain yeast, is a different variety than candida. It can also be made from young coconut water so as not to be mucus forming like milk kefir. Please read the Body Ecology book. It explains how to make the kefir from the young coconut, and on their website, they offer a kefir starter. By getting the kit, you would not need to worry that the kefir is in any way contaminated, which can easily happen when buying kefir grains from a second hand source on ebay for example. However, just to be scientific about it, I would cut out everything but the cultured vegetable for a while and see what happens. I would stay just on the veges for a while and wait off any "die off" reaction and see if they work with your system okay before reintroducing the kefir. Cultured vegetable are really very good for your system. The Body Ecology website also has a vegetable starter which you could add to your vegetable prior to culturing to make sure a strong colony of probiotics are in the resulting sauerkraut. While it isn't necessary, I think it works really well.
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