- Stevia is ok as a sugar substitute, but Xylitol is even better because it is a proven anti-fungal and inhibits candida yeast. It has also been proven to reduce tooth decay. It is also very heat stable and makes a great cooking and baking substitute
- NO Fruit or fruit juices – except for green apples, berries, avocados, grapefruit, lemons, limes – although some other fruits are ok, as long as they are not overripe, such as green bananas
- NO egg substitutes
- Eggs are good, organic is best as they contain the correct omega fatty acids ratio
- NO margarine or butter substitutes
- Butter
- Organic low-fat yoghurt
- Cream cheese
- Soft white cheese such as mozzarella
- Unsweetened whipping cream
- Sour cream made from real cream
- NO potatoes and legumes for the first two weeks, after that you can eat in moderation
- Fresh vegetables and freshly made vegetable juice
- NO coffee or tea – but you can have organic in moderation
- Herbal teas
- NO fizzy drinks
- Water
- NO grains – including pasta, white rice, corn, wheat
- Short grain brown rice
- AFTER 2 weeks – oasts can be added along with basmati rice, oatmeal, quinoa, amaranth, millet, buckwheat, barley, flour tortillas and sour dough bread in moderation
- NO yeast – bread, mushrooms, pastries, alcohol
- Whiskey and water, vodka, freshly squeezed lime/lemon and soda – fine in moderation
- NO pickles, salad dressings, green olives or soy sauce
- Homemade salad dressings of olive oil, lemon juice and Xylitol is fine
- Unpasteurized apple cider vinegar and black olives not aged in vinegar are ok
- NO partially hydrogenated oils including corn and peanuts
- Coconut oil, olive, grape seed and flax seed oils in a cold pressed formula when available are ok
- NO peanuts, peanut products or pistachio nuts
- Raw nuts including pecans, almonds, walnuts and pumpkin seeds are ok
- NO VINEGARS these include tomato sauce (ketchup), mustard, BBQ sauce, soy sauce, Worcestershire sauce, pickles, pickled peppers, chilli sauce, salad dressings, green olives, horseradish, dips, mayonnaise
- You can make your own mustard from mustard powder
- Make your own mayonaisse
- Tuna, swordfish, shark and shellfish may have a high mercury content
GOOD VEGETABLES:
- Alfalfa sprouts
- Asparagus
- Bell peppers
- Brussel sprouts
- All the cabbages
- Broccoli
- Carrots – raw is better
- Celery
- Eggplant
- Fennel
- Garlic
- Kelp
- All lettuce
- Onion
- Pumpkin/ sweet potato/ butternut (in moderation)
- Kale
- Spinach
- All summer squash: courgette, pattypan
- Tomatoes
- Turnip greens
- Watercress
- Aloe vera
- Rhubarb
- Yucca
- All herbs
GOOD MEATS: (Grass Fed and Organic is best)
- Beef
- Lamb
- Goat
- Poultry
- Ostrich
- Pork in moderation (as it is usually irradiated)
- Liver
- Wild game
GOOD FISH and SEAFOOD: Fish and shellfish must not contain nitrates, sulphites, nor other preservatives, i.e. sodium phosphate, disodium phosphate, etc. Canned fish should be packed in spring water or olive oil.
- Shrimp
- Octopus/ Squid
- Anchovy
- Caviar
- Cod
- Halibut
- Flounder
- Red Snapper
- Wild Salmon
- Mackerel
- Haddock
- Sole
- Catfish
- Sturgeon
- Perch
- White fish
- Bass
- Tout
- Sardines
- Mussels
- Clams
- Crab
- Lobster
- Oysters
- Prawns
ALKALINE AND ACIDIC FOODS FOR THE CANDIDA DIET: (Try to eat from the Alkaline 70% of the time) If any of these foods cause a problem for you, stop eating it
HIGH ALKALINE FOODS:
- Sea Salt
- Mineral Water
- Baking Soda
- Seaweed
- Onion
- Pumpkin Seeds
- Sweet Potatoes
- Limes
- Lemons
- Raspberry
- Pineapple
MODERATELY ALKALINE FOODS:
- Green Apples
- Spices
- Alfalfa Sprouts
- Avocados
- Pepper
- Garlic
- Asparagus
- Kale
- Grapefruit
- Parsley
- Rocket
- Broccoli
- Lettuce
- Raw carrots
- Strawberries
- Squash
- Braggs Apple Cider Vinegar
LOW ALKALINE FOODS:
- Most herbs
- Almonds
- Green tea
- Jerusalem artichokes
- Brussel sprouts
- Fresh coconut
- Cucumber
- Eggplant
- Sesame seeds
- Leek
- Bell pepper
- Cauliflower
- Black Olives
- Cabbage
- Radish
- Egg yolks
- Quail eggs
- Raw goats milk and whey
- Olive oil
- Blackberry
- Sprouted grains
VERY LOW ALKALINE FOODS:
- Oats
- Duck eggs
- Ginger tea
- Ghee
- Quinoa
- Wild rice
- Coconut oil
- Flax oil
- Chives
- Celery
- Most seeds
- Coriander
- Blueberries
NEUTRAL FOODS:
- Butter
- Plain yoghurt
VERY LOW ACID FOODS:
- Pumpkin seed oil
- Grape seed oil
- Cream
- Goat/ sheep cheese
- Spinach
- Fava beans
- Black eyed peas
- String beans
- Rhubarb
- Coconut
- Venison
- Fish
- Wild duck
- Triticale
- Millet
- Amaranth
- Kasha
- Brown rice
- Pine nuts
LOW ACID FOODS:
- Buckwheat
- Kamut
- Almond oil
- Tofu
- Pinto beans/ white beans/ navy beans/ red beans/ adzuki beans/ lima beans
- Chard
- Tomatoes
- Black tea
- Wild game meat
- Lamb
- Mutton
- Boar
- Elk
- Goose
- Turkey
- Mollusks
MODERATELY ACID FOODS:
- Nutmeg
- Pork
- Veal
- Mussels
- Squid
- Chicken
- Green peas
- Snow peas
- Garbanzo beans
- Cranberry
- Pomegranate
- Pecans
- Palm kernel oil
HIGH ACID FOODS:
- Beef
- Pheasant
- Cottonseed oil
- Hazelnuts
- Walnuts
- Brazil nuts
- Cocoa
Sweet Like Candi(da) 
Hi! You say that one should make their own mayonnaise, have you by any chance got a mayo recipe? Thanks!
Hi Megan,
MAYONNAISE:
1 egg yolk
75mls Canola oil (for Banting use Coconut Oil or Macadamia Nut Oil)
1 1/2 tsp lemon juice
1/4 tsp mustard powder
1/4 tsp paprika
1/4 tsp Xylitol (sugar substitute)
Salt and pepper to taste
Directions:
The secret to making the perfect mayo is patience!
Add the oil, literally one drop at a time, to the egg yolk and whisk after every addition
Adding the oil slowly will ensure a thick mayo that doesn’t split
Once the yolk has become a pale yellow and the mixture has thickened, you can add the lemon juice
And whisk again
Slowly add the rest of the ingredients (don’t have a heavy hand with this, you want the mayo to have a subtle flavour)
Finish adding the oil, you can be a bit quicker, and whisk
You may want to add a tablespoon of hot water to loosen the mayonnaise
If you have a Bamix or something similar, you can combine all the ingredients together and mix in one go
Kind regards,
Leaine