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Intolerant Of Cane Sugar And Yeast
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21 posts in this topic

I would love to know more about how you avoid cane sugar. I'm intolerant of it and it's in everything! I also have to avoid yeast and trying to leave out those two things is causing me so much trouble trying to cook/bake anything. Any help appreciated. Thanks.

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Welcome to the forum, Bluelove!  I made your post into a new topic, you will get more help here since the one you replied to was very old and the people aren't on anymore.  The original thread replied to is this one: http://www.celiac.com/gluten-free/topic/70118-how-strictly-do-you-avoid-your-igg-reaction-foods/

 

Can you give us more information about how you came to the conclusion you are intolerant to cane sugar and yeast?  Also, do you avoid gluten?  Most of the people here are well versed in the gluten-free lifestyle due to their medical necessity, but not as much with the sugar and yeast.  There are a handful of people who may share that, though.

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You seem to have Candidiasis. Yeast introduces more yeast into your system and sugar allows yeast to proliferate. Not much you can do about the yeast except try to avoid it. Use other forms of leavening for now, until you bring the growth under control. For sugar, switch to pure Sucralose, which is available on Amazon. Be careful with it because it truly is 600 times sweeter than sugar! I got a 125 Gm bag and calculated it equals over 100 lbs of sugar (roughly 140 lbs of sugar).

To help bring the growth under control, personally I take Apple Cider vinegar (but you can order/buy pills). To start, at least twice a day. That helps increase intestinal acidity. Increase your vitamin B intake. Epsom salt (small amount) can also help because it has direct antifungal effects. If you're not taking acidophilus, start. If you are taking it, increase the dose. Try to avoid sugar in any form at least for a while. This is chronic and you will have to decrease yeast and sugar intake from now on.

You can find more information online. If you enter a program to decrease Candida, take it slow. The yeast die-off effect can be drastic. You can expect to not feel your best for at least a week, possibly longer. As yeast dies off, it releases acetaldehyde into your blood stream. Same thing that causes a hangover, except it is relatively constant in your system right now.

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 Epsom salt (small amount) can also help because it has direct antifungal effects. 

 

I would exercise extreme caution taking epsom salt off label as it is a laxative.

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I am living without any sweetener.  After a while without sugar fruit and even vegetables have sweetness.  I have dealt with yeast, but am over it.  You can PM me if you want to hear more about how I avoid sugar.

 

Dee

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I would exercise extreme caution taking epsom salt off label as it is a laxative.

It's not off label, depending on the brand you buy. I take about 1/3 tsp at a time. Otherwise... It is a really strong laxative but very effective antifungal, gluten free and also acts as a magnesium supplement (It is magnesium sulfate). However, some brands list the laxative use and others do not.

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It's not off label, depending on the brand you buy. I take about 1/3 tsp at a time. Otherwise... It is a really strong laxative but very effective antifungal, gluten free and also acts as a magnesium supplement (It is magnesium sulfate). However, some brands list the laxative use and others do not.

 

Off label is referring to a non-FDA approved use, sorry, nerd alert here.  It will have the same effects regardless of package labeling, and it also interacts with antifungal medications in the "azole" family and can be bad for people who don't need to be having extra magnesium in their diet... so just check for interactions with every single drug you take and clearly communicate with your doctor what you take.

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I'd do some more research into fructose intolerance and hope that you simply have a mild intolerance vs. not being able to digest it at all. If you just had a mild intolerance, then you may be able to consume smaller portions if balanced out with glucose and protein.

I avoid all artificial sweeteners like the plague because all of them are toxic to us to some degree. I have tried stevia but it wouldn't help you for the baking.

But I do recommend not using Splenda (sucralose) because the only reason it is low in calories is that the body doesn't recognize it as being food. But what does get digested gets identified as being toxic and the body stores it away in fat cells to get it out of the system. The rest gets flushed into the waterways where it started showing up as a pollutant just a few years after it was put on the market. So not only does it hurt you, but every other species too.

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Off label is referring to a non-FDA approved use, sorry, nerd alert here.  It will have the same effects regardless of package labeling, and it also interacts with antifungal medications in the "azole" family and can be bad for people who don't need to be having extra magnesium in their diet... so just check for interactions with every single drug you take and clearly communicate with your doctor what you take.

It is not off label. If you look for magnesium sulfate in the drug store, you will find a liquid solution in bottles. This is the dry product which is mixed with water to make that solution. It has been used as a laxative for centuries. In reasonable amounts, it is not unsafe unless you have renal insufficiency, punctured bowel or rectal bleeding. There is the risk of dehydration if you intentionally induce diarrhea on a daily basis for several days. But if you do that, I think you have a whole other set of problems than being discussed here. You should not take other magnesium supplements while using it. http://www.drugs.com/mtm/epsom-salt.html

 

Oh, and I was suggesting these steps as an alternative to oral antifungal medications, not an addition. I don't personally like the side effects and risks with antifungal medications except in extreme circumstances. And the yeast withdrawal with those can be drastic.

 

Before taking the word on how toxic artificial sweeteners are, look it up on Snopes. Basically all the horror stories have been debunked. Every single substance we ingest has the potential for toxicity in sufficient amounts. Even air and water.

 

The fillers in Splenda have raised questions about Celiac symptoms, which is why I suggest pure sucralose. Besides, pure sucralose is a lot cheaper. However, with the concentration, it does take a learning curve.

 

All in all, the toxicity of Candida is higher for anyone with Celiac than the toxicity of. Candida has been scientifically proven to have a surface protein identical the gliadin and invokes the same immune response. As long as you have Candida overgrowth, you have a constant Celiac reaction occurring.

 

Something else you seriously need to do is get tested for diabetes. As soon as possible. That would not explain the yeast reaction, which is what led to my suspicion of Candida but could still be an underlying issue.

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Slight detraction- Epsom salt is not off label for ingesion. Using it as an oral antifungal is off label. However, as noted, it is listed for internal use. Separate studies have shown it to be an effective antifungal for external use and in the laboratory. If a drug company actually does the research which proves it effective as an antifungal, you can then expect the price to go from $2 a lb to $200 a lb. By not listing it as an antifungal, they can push the much more expensive and dangerous prescription medications. None of which can be used long term.

 

And I'm not a nerd, I'm a geek.

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I would love to know more about how you avoid cane sugar. I'm intolerant of it and it's in everything! I also have to avoid yeast and trying to leave out those two things is causing me so much trouble trying to cook/bake anything. Any help appreciated. Thanks.

 

 

Before anyone else assumes you have a "candida problem",

(because some people just avoid yeast and sugar for other reasons such as following a paleo diet--as I have in the past )

 

may I suggest Elana Amsterdam's website to you? She has tons of recipes that do not use sugar or yeast.

 

http://www.elanaspantry.com/gluten-free-recipes/

 

Most paleo recipes, in fact do not use either of those ingredients. 

 

Another good source is Danielle Walker's website

 

 

http://againstallgrain.com/blog/

 

Hope this helps! 

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All in all, the toxicity of Candida is higher for anyone with Celiac than the toxicity of. Candida has been scientifically proven to have a surface protein identical the gliadin and invokes the same immune response. As long as you have Candida overgrowth, you have a constant Celiac reaction occurring.

 

I have not seen this. So I went looking and didn't see it mentioned on the Univ of Chicago Celiac center site. Maybe I missed it? But, if its true, then you are saying that many people diagnosed with celiac disease don't actually have Celiac disease? Our positive blood antibodies are from Candidia? Maybe you could start a topic and show us this research? Thanks. I am looking forward to reading it.

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Oh, and I was suggesting these steps as an alternative to oral antifungal medications, not an addition. I don't personally like the side effects and risks with antifungal medications except in extreme circumstances. And the yeast withdrawal with those can be drastic.

 

All in all, the toxicity of Candida is higher for anyone with Celiac than the toxicity of. Candida has been scientifically proven to have a surface protein identical the gliadin and invokes the same immune response. As long as you have Candida overgrowth, you have a constant Celiac reaction occurring.

Oh....this statement is so wrong.  Candida overgrowth and Celiac Disease are 2 very separate things. I would love to see what you can belly up as proof that candida has a surface protein identical to gliadin and invokes the same immune response.  I am well versed in Celiac and candida issues because I did actually have a systemic candida problem, from the fact I went many, many years without knowing I had celiac and it totally messed up my whole GI tract. I successfully treated it by going to a real doctor using the candida diet and those anti-fungals you don't recommend. 

 

You have to eliminate refined sugars from your diet for a period of time because anyone who bakes knows what happens when you proof yeast with sugar. It multiplies like rabbits.  You can successfully eat a small amount of fruit and use brown rice in the diet but no white foods because they are refined. No fruit juices, just whole fruit and it can't be overripe because the sugar content is higher.  On top of this, an anti-fungal needs to be taken.  I used powdered Nystatin but that was a long time ago and they may have different ones today. Diflucan is not recommended because it has serious side effects that can involve the liver so it is more of a short term anti-fungal treatment for severe cases. People with severe illness like Aids, when there is little immune system left, often have candida problems that can become life threatening. Their immune system can no longer keep things in check.  This is when they use DiFlucan.

 

You may or may not experience candida die off and that resembles the flu.  Yes, you will feel like dog pooh for a week or 2 but as an adult, suck it up and deal with it for the long term benefit you will receive.  I have to say once you get past this stage of the game, it's amazing how good you will feel when you eliminate sugar and start to cleanse your GI tract of that nasty candida.  I had thrush that never went away and it finally did for good once I did this regimen.

 

There are a few things to know....the symptoms of candida and celiac overlap and can mimic each other so make sure the underlying cause is not celiac that is being ignored.

I knew I had candida also because of the thrush. It just never went away until I followed the candida regimen.  The Nystatin did not have any side effects for me....I tolerated it very well. Sometimes those old school meds work better with less side effects than the new wave of pharmaceuticals.  I did really well after that for awhile until celiac reared it's ugly head even worse and because I had gotten rid of the candida problem, I started noticing those symptoms even more.  Kind of like those who don't realize they have a problem with dairy until they go on the gluten-free diet and start to heal....symptoms return and it isn't gluten.

 

If you eradicate candida from your system, then over time, you can resume a more normal diet, including sugar, and it should not bother you. It is not a lifetime diet like going gluten-free is.  For health's sake, I would not eat a diet high in sugar but a little sugar everyday never hurt anyone...except maybe a diabetic but even they can have a little sugar in their life. Candida is usually the sign of an underlying problem. If your GI tract is not healthy, things that are normally present can get out of control and wreak havoc. Another good thing to take, and highly touted by Irishheart for good reasons, are probiotics. They help to counter candida's affects and re-populate your GI tract with good bacteria.

It's all about balance.

 

Make sure you see a real doctor for guidance with anything which needs a specialty diet and meds on a daily basis.  I know some docs are as stupid about candida as they are about celiac but there are those who recognize this as a real problem.  The trick, I know, is finding them.

 

The last thing....eradicating sugar from your diet is hard......much, much harder than avoiding gluten.  It tampers with your blood sugar levels at first and you feel like depression city. The first 2 weeks were horrible with severe mood swings.  I thought that part much harder than the die off stage. Make sure you have a problem with it before taking this on because it just isn't easy to do.  You can derive sugar from more natural sources like non-refined carbs.  They still break down but your body has to work to do so and you won't have peaks and valleys like you do with refined sugar. And then there is fruit.......full of fiber too and not the same as downing a glass of juice.

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Slight detraction- Epsom salt is not off label for ingesion. Using it as an oral antifungal is off label. However, as noted, it is listed for internal use. Separate studies have shown it to be an effective antifungal for external use and in the laboratory. If a drug company actually does the research which proves it effective as an antifungal, you can then expect the price to go from $2 a lb to $200 a lb. By not listing it as an antifungal, they can push the much more expensive and dangerous prescription medications. None of which can be used long term.

 

And I'm not a nerd, I'm a geek.

 

 

I would very much like to see some links to research supporting all your claims.  Natural health websites that try to sell you something "Before the drug companies catch on and charge you more for it"  generally don't have much else to go on if they are using that.  Also, the "nerdalert" was referring to myself and the information I tend to bestow on unsuspecting people.

 

As Irish said, let's please get back to the original post where Bluelove is looking for things to eat that are within dietary restrictions.  No information has been provided by the OP as to why they are avoiding these things, so you cannot insist someone has a medical condition just because something is near and dear to you.

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I have not seen this. So I went looking and didn't see it mentioned on the Univ of Chicago Celiac center site. Maybe I missed it? But, if its true, then you are saying that many people diagnosed with celiac disease don't actually have Celiac disease? Our positive blood antibodies are from Candidia? Maybe you could start a topic and show us this research? Thanks. I am looking forward to reading it.

I'm not going to argue with a bunch of people who are only out to argue. Here is a short ling from the National Institutes of Health stating the link between Candida and gliadin: http://www.ncbi.nlm.nih.gov/pubmed/12826451

 

So if someone wants to argue, they can argue with people with multiple PhD's in multiple countries. The origin of the discovery was from Swedish research.

 

If you want to know the effects of Candidiasis, look up physical effects of Candidiasis and acetylaldehyde, which os the toxin excreted by Candida. That is above and beyond the direct Celiac link.

 

For Candida itself, try a simple and cheap home experiment. Take three cups of water, about 1/2 cup each, equal temerpature. Put one tbsp of sugar and one tsp of dry yeast in each cup. Wait a few minutes. It will start to grow. Now, in one cup, place 1/4 tsp of epsom salt. In another, put 1 tsp of vinegar. In the third, put another tsp of sugar. Wait  minutes and compare. Now go one step further and mix the two cups with vinegar and epsom salt. There's your answer.

 

I am now bowing out of this conversation and leaving the trolls to guard the bridge.

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I am now bowing out of this conversation and leaving the trolls to guard the bridge.

 

 

Just a moment here.  Let's all look at this objectively.....you are a new member who has come into an established community and you should be very careful about using the phrase "trolls" when speaking about those people

who are not doing anything but helping and asking questions and steering the conversation back to the original question. I am not sure why you would do that, but please review the board rules about being unkind to the members. (sorry, but I am a board moderator "emeritus" and I still can't help myself when I see someone

being rude)  So, take a breath.

 

Please ..let's just examine the article you have linked to, shall we? I have looked at  this one Pub Med article already this morning (after reading this thread) and I see this:

 

"Subsequently, C albicans might function as an adjuvant that stimulates antibody formation against HWP1 and gluten, and formation of autoreactive antibodies against tissue transglutaminase and endomysium."

 

"might function as an adjuvant"....any follow up Pub Med articles that bolster this " conclusion"?

...I can't find any. I looked. 

 

Also, the OP asked a simple question about baking without sugar and yeast and you decided to diagnose and treat her"candida?."

 

We don't really do that on this site. 

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bluelove, 

How about recipes that substitute applesauce for sweeteners?

I've also heard of coconut sugar but don't know much about it.

And if it is a mild fructose intolerance that you're dealing with rather than the full-on genetic intolerance that means you can't digest it at all, you may be able to substitute just some of the sugar in a recipe with something like stevia so that you can still use some of your old recipes.

I'll also keep my fingers crossed for you that your intolerances might resolve themselves in time, whether you are able to find a way to get your get flora on track, or benefit from the digestive tract healing.

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I would love to know more about how you avoid cane sugar. I'm intolerant of it and it's in everything! I also have to avoid yeast and trying to leave out those two things is causing me so much trouble trying to cook/bake anything. Any help appreciated. Thanks.

Sorry for all the extra stuff. Hoping to get that sorted out soon.

I know I make a breakfast bar recipe from here that uses agave to sweeten. Might look for recipes using agave or honey?

Edit - how did she get here? Let me try to copy the website again. Deleted silly picture.

http://www.elanaspantry.com

Edited by kareng
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I have repeatedly had my statements invalidated and asked for documentation. I have offered documentation. That documentation has been denied and then questioned. Meanwhile, I do not see a whole lot of scientific validation of those opposing my views.

 

Here is a practical statement. I made my original statement because it encompasses the OP's intolerance of both yeast and sugar.

 

So, let's say I am wrong. Harm done? None. Financial cost? Virtually nonexistent. Decreased sugar intake and avoidance of yeast (which seems necessary for the time being) for at least a few weeks. Potential for benefit? High.

 

Let's say I am right. Cost to determine source of problem and treat it? The cost of a box of Epsom Salt and Apple Cider vinegar or pills. Less than $10.

 

Alternative? Go to the doctor, spend weeks or months of testing, thousands of dollars, possible misdiagnosis, blood draws, stool samples, hours in a waiting room, all to reach the most likely same end result. With pain, discomfort and possible ongoing intestinal damage and illness in the interim.

 

What approach makes the most sense?

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I have repeatedly had my statements invalidated and asked for documentation. I have offered documentation. That documentation has been denied and then questioned. Meanwhile, I do not see a whole lot of scientific validation of those opposing my views.

 

Here is a practical statement. I made my original statement because it encompasses the OP's intolerance of both yeast and sugar.

 

So, let's say I am wrong. Harm done? None. Financial cost? Virtually nonexistent. Decreased sugar intake and avoidance of yeast (which seems necessary for the time being) for at least a few weeks. Potential for benefit? High.

 

Let's say I am right. Cost to determine source of problem and treat it? The cost of a box of Epsom Salt and Apple Cider vinegar or pills. Less than $10.

 

Alternative? Go to the doctor, spend weeks or months of testing, thousands of dollars, possible misdiagnosis, blood draws, stool samples, hours in a waiting room, all to reach the most likely same end result. With pain, discomfort and possible ongoing intestinal damage and illness in the interim.

 

What approach makes the most sense?

 

Omygosh! 

 

You just can't seem to see that the OP asked one simple question about baking without yeast and sugar.

 

You may notice she hasn't been back yet...?? (probably scared the poor woman off. )

 

Did she ask for a Candida diagnosis and TREATMENT plan? Not that I can see.

 

Just...let it go.  

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I didn't reread the whole thread, but a pharmacist recently told me that yeast and sugar are used in the production of citric acid.  I had wondered why I needed to avoid that.  It seemed my body could pick it out anywhere.

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