Antifungal nutrition – fundamental principles, recommended and prohibited foods, and guidelines

People with a fungal infection may experience chronic fatigue, a feeling of heaviness, drowsiness, irritability, and poor concentration, which are often linked to excess mucus production in the body. Additionally, they may experience bad breath, a white coating on the tongue, a metallic taste in the mouth, cravings for sweets and baked goods, frequent colds, and susceptibility to other fungal infections such as athlete's foot. Gastrointestinal symptoms include bloating, abdominal pain, diarrhea or constipation, and mucus in the stool. The intensity of symptoms depends on the degree of fungal proliferation. Genital candidiasis typically manifests as vaginitis, prostatitis, or anal itching.

The main cause of Candida overgrowth is an improper diet. The fungus feeds primarily on sugar-rich, sweet, excessively salty, cold, and starchy foods. The consumption of excessive raw foods additionally weakens the digestive system, which can manifest as digestive disorders. Another cause is complex, multi-ingredient meals that hinder digestion and promote fermentation processes utilized by yeasts such as Candida. Furthermore, antibiotic therapy weakens digestion and enables fungal proliferation by simultaneously eliminating the beneficial bacterial flora that naturally inhibits Candida growth.

The amount of carbohydrates, especially simple sugars, must be significantly reduced in the diet, as they serve as the primary fuel for Candida. In cases of fungal overgrowth, a food-combining approach is recommended, avoiding the combination of too many products in a single meal. Proteins should generally not be combined with carbohydrates, except when paired with raw or cooked vegetables. Carbohydrates should be consumed exclusively with raw and cooked vegetables. Fats can be added to proteins and vegetables, and in small amounts to carbohydrates, though it should be kept in mind that fats prolong digestion time. Fluids should ideally not be consumed immediately before, during, or right after a meal to avoid diluting digestive juices. An essential element of antifungal therapy is the inclusion of essential fatty acids, as omega-3 fatty acids possess strong anti-inflammatory properties. Unrefined flaxseed oil or extra virgin olive oil is recommended at 2–3 tablespoons per day. Evening primrose oil and cod liver oil are also beneficial. Furthermore, it is important to support intestinal flora through appropriate supplementation or moderate consumption of naturally fermented foods, taking care not to trigger excessive fermentation.

During the treatment of a fungal infection, it is necessary to eliminate sugar, alcohol, milk, yeast-based products, certain fermented foods, coffee, ready-made products (such as ketchup and chewing gum), and white bread. Sweeteners and high-sugar fruits such as sugar, molasses, maple syrup, and honey should be avoided. Acceptable sweeteners include stevia and xylitol in moderation, along with certain low-sugar fruits such as berries, pomegranates, citrus fruits, and apples. Animal proteins: fish, poultry, and eggs are recommended, while dairy and red meat should be limited as they promote fermentation. Fermented foods: raw sauerkraut, preferably with garlic, is recommended to naturally rebuild the intestinal flora. Miso and soy sauce are also permitted in moderation. Oils and nuts: flaxseeds, cold-pressed flaxseed oil, and olive oil are most beneficial. Other nuts and oils should be used cautiously as they are frequently rancid; lightly roasting them in a dry pan can help eliminate mold spores. Coconut oil is an exceptional remedy containing caprylic acid with potent antifungal properties, and its thermal stability makes it suitable for cooking and frying. Garlic is another powerful ally against fungal overgrowth, exhibiting strong antibacterial and antifungal properties (half a clove twice a day before meals is often suggested, or baked for sensitive individuals). Oregano oil is also highly beneficial as its active extracts destroy fungal cells while providing broad antiparasitic effects.

Recipe for Kimchi cabbage (Korean style). Ingredients: 1 head of Chinese cabbage cut into pieces, 1/2 kg white radish sliced into half-moons, 5 cups of water, 2 tablespoons sea salt, 2 tablespoons chopped ginger, 1 clove of garlic, 1 onion, 1/2 teaspoon cayenne pepper, 2 tablespoons sweetener (optional, e. g., xylitol or stevia). Preparation: In a large bowl, combine water, 1.5 tablespoons of salt, radish, and cabbage, and let stand for 12 hours. Remove the vegetables from the liquid, mix with ginger, garlic, onion, cayenne pepper, and the remaining salt, then pack into a jar. Add the sweetener to the soaking liquid and pour over the vegetables. Cover loosely with a cloth and let ferment for 3 to 7 days. Recipe for herring with garlic. Ingredients: 3 herring fillets, natural yogurt, 1–2 onions, several cloves of garlic, fresh parsley, cayenne pepper. Preparation: Rinse the herring fillets and soak them in water for 30 minutes to 1 hour. Dice the onion, press the garlic, and chop the parsley. Cut the herring into cubes and mix with the remaining ingredients, yogurt, pepper, and parsley. Recipe for gluten-free, sugar-free, and lactose-free brownie. Ingredients: 4 eggs, 5 tablespoons coconut oil, 2 bars of sugar-free dark chocolate, a handful of cranberries, a handful of sliced almonds or chopped walnuts, 2 tablespoons coconut flour (optional), xylitol to taste. Preparation: Melt the coconut oil and chocolate in a water bath and allow to cool. Add cranberries and nuts. Separate the egg whites from the yolks and whip the egg whites until stiff. Add the egg yolks, sweetener, and coconut flour to the chocolate mixture, then gently fold in the whipped egg whites. Line a loaf pan with baking parchment, pour in the batter, and bake in a preheated oven at conventional heat for 20–30 minutes. Allow to cool completely.