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CANDIDA & THE SPECIFIC CARBOHYDRATE DIET (SCD)

FOOD RANKINGS & ANTI-FUNGAL SUPPLEMENTS

GENERAL INFORMATION

Lists of the nutrient values of fruits and vegetables are based on the “average” serving size.  Each list varies slightly in serving size and resulting nutritional result.  Serving size makes a difference when it comes to ranking fruits and vegetables by nutritional content.

The type or species of the fruit or vegetable, time of season it is harvested, where the produce was picked and/or shipped, other environmental conditions, also make a difference to the nutritional content.

Lists of the nutrient values of fruits and vegetables are based on raw foods, not cooked.  Most nutritional experts feel, based on studies, that cooking fruits and vegetables may lose 10% to 25% of vitamins, but 0% of minerals.  There is no consensus among experts on how sugar or carbohydrate content is altered during cooking.  It is a complicated issue, with many variables.  The important point to remember is that cooking significantly improves digestion, so that in the end our bodies can obtain nutritional value from fruits and vegetables whether they are cooked or raw.

MOST-COMMON FRUITS RANKED BY SWEETNESS  LEVELS

Average serving size = 100g or approximately 1 cup

Least-sweet fruits :     0 to 10 g sugar per 100g serving                  Best for phase 1 elimination diet.

apricot grapefruit orange strawberry
blackberry kiwi plum tangerine
cranberry lemon raspberry  
gooseberry lime    

Medium-sweet fruits :   11 to 19 g sugar per 100g serving              Limit until phase 3 elimination diet.

apple grapes papaya  
blueberry kumquats peach  
cherry mango pear  
coconut meat, raw melons persimmon  
fig nectarine pineapple  

Sweet fruits :    20 g or more sugar per 100g serving                       Best to avoid until phase 3 elimination diet, then limit.

bananas dates dried fruits of other varieties
coconut, shredded, dried prunes  

PERMITTED SCD VEGETABLES & LEGUMES RANKED BY CARBOHYDRATE CONTENT

Average serving size varies with each vegetable, but is approximately 100 g or 1 cup

Lowest Carb : 0 to 5g carbohydrate per “average” serving           Best for phase 1 elimination diet.

asparagus chard greens (mustard and beet) radish
avocado cucumber lettuce scallion
broccoli endive mushrooms (trigger food; use in phase 3 and limit) spinach
cabbage, Savoy garlic olives tomato
celery ginger parsley watercress

Medium Carb : 6 to 8g carbohydrate per “average” serving          Limit until phase 3 elimination diet.

beets cauliflower peppers (green, yellow, red, chili)
Bok choy chives snow peas
brussels sprouts collard greens summer squash (yellow, zucchini)
carrots green beans, wax beans  

High Carb : 9g or more carbohydrate per “average” serving        Best to avoid until phase 3 elimination diet, then limit.

artichoke, French kale water chestnuts dried white (navy) beans
cabbage, red leeks winter squash (acorn, butternut, pumpkin) lentils
eggplant lima beans (dried & fresh)   split peas
green peas onions    

ANTI-FUNGAL SUPPLEMENTS

Remember to check whether these supplements are contraindicated for your own set of health issues. The following are permitted on SCD, but may not be tolerated by everyone. And remember to check that the supplement you are considering purchasing doesn’t contain any illegal ingredients.

     most effective :  garlic   ginger      

 

 

         
     also effective : onions  cabbage hot peppers horseradish
  coconut oil caprylic acid oil of oregano olive leaf extract
  teatree oil boric acid gentian violet grapefruit seed extract

Prescription

     Diflucan (fluconazole)

     Nystatin

     Nizoral

     Sporanox

 

For further information:

Candida Overgrowth basics

Causes and Symptoms of Candida Overgrowth

What's the cure?

Suggested phases for candida elimination version of SCD

Die-off Symptoms

Links to resources and diagnostic laboratories

Further Reading

revised 6/2010