The most prevalent yeast colonization in the gastrointestinal tracts of 67 percent of the population is Candida albicans, according to "Fitzpatrick's Color Atlas & Synopsis of Clinical Dermatology." Candida overgrowth of the intestines causes a variety of symptoms including bloating, diarrhea, constipation and indigestion. These fungal conditions are referred to as candidiasis. Yeast-free diets were developed to combat systemic candidiasis, through starving fungi and the elimination of its dietary sources. Thus, one major characteristic of these diets is the avoidance dairy products, especially cheese, which are large sources of the fungus.
Yeast-Free Diet
Certain food products promote the growth of yeast in the gastrointestinal tract, such as sugars, white flour, white rice, pastas and corn. Other foods contain yeasts within them; for instance, beer, wine, vinegar and dairy products, excluding yogurt.
Yeast-free diets or Candida diets begin with the elimination of these foods and replacing them with foods that either have natural antifungal properties, like coconut oil and garlic, or ones that are yeast-neutral, such as free-range lean meats and vegetables.
Dairy products constitute a large portion of the foods that Candida diets eliminate, especially cheeses and rich creams.
Isolates in Dairy
Several different species of yeasts can be isolated from dairy products, according to an article published in the "Journal of Applied Bacteriology." Included in this vast collection of fungi are the Candida and Kluyeromyces species.
Yeast are common in milk, butter, creams and especially in cheeses. In fact, yeasts are a major component in cheeses, according to "The Yeast Connection Handbook."
Growth of Yeasts
Researcher Professor Graham Fleet, Ph.D surmised that certain properties made yeasts such as the Candida spp. more capable of growing within dairy products than other yeast species. These abilities include fermentation of lactose, metabolism of lactic and citric acids, production of lipolytic and proteolytic enzymes, fermentation of lactose and survival under conditions of low temperatures and high salt concentrations.
Yeasts also flourish in sugary conditions. For instance, the sweeter the milk, the greater the growth of yeasts. In fact, sweetened condensed milks possess extremely high numbers of yeast colonies. According to Professor Fleet, this expansion of yeast is due to the fact that the high sugar content hinders the growth of competing bacteria, while the fungi thrives on the sugars present in the solution.
Antibiotics
In his article, "A Review: Yeasts in Dairy Products", Professor Fleet states that fungi are more prevalent in milk products that come from animals subjected to high amounts of antibiotics. The reason behind this is that the antibiotics kill off the bacteria that normally would compete with the fungi for nutrients and growth space, thus leaving unrestrained production of the yeast.
Yogurt
Yogurt is one of the few dairy products in which yeast is not a prevalent flora. Fungi are not involved yogurt's fermentation process. Instead, according to Dr. Leon Chaitow, D.O. in his book "Candida Albicans: Could Yeast Be Your Problem,yogurt is filled with good bacteria that the body needs to digest food properly.
In fact, the book "The Yeast Syndrome" by Dr. John Trowbridge, M.D. and Morton Walker, D.P.M., indicates that yogurt is highly recommended in Candida diets because of its amazing probiotic effect.
References
- "The Yeast Connection Handbook;" William Crook, M.D.; 1999
- "The Yeast Syndrome;" John Trowbridge, M.D. and Morton Walker, D.P.M.; 1986
- "Candida Albicans: Could Yeast Be Your Problem?;" Leon Chaitow, D.O., N.D.; 1998
- "Fitzpatrick's Color Atlas & Synopsis of Clinical Dermatology" 5th ed.; Klaus Wolf, M.D., et al.; 2005
- "Journal of Applied Bacteriology;" A Review: Yeasts in Dairy Products; Graham Fleet, Ph.D; Aug 2, 1989
Member Comments