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Dairy Foods on the Candida Diet

Updated 2/12/2020

Medically reviewed by Dr. Vibhuti Rana, PhD - Written by Dan Jackowiak Nc, HHP


Dr. Vibhuti Rana, PhD says... This article which elucidates the ill effects of excessive dairy consumption is medically correct. 


You would be probably aware by now that most dairy products are not allowed on the Candida yeast diet. This mainly has to do with the amount of sugar in a glass of milk and because of the chemicals and antibiotics administered to the cows that are passed on to you in the food products it produces. There are other reasons too and this report gets into the facts about dairy nutrition and what it can do to your health. After you read it, you may not want to consume it ever again.

After you are born you typically will nurse from your mother's breast just as all mammals do with their young. This milk is designed to take you from a baby to a 24 pound toddler in a very little time. It will be the quickest growth spurt in your entire life as you triple your birth weight in 1 to 2 years.

Cows are very similar. A mother cow only produces milk after the birth of her calf. That calf will go from 90 pounds to 1000 pounds or more over the course of 2 years. That's 11 times its birth weight! An astounding amount of weight by anyone's standards! In order to do that this milk has to be designed with tons of sugar and fat. Sugars that feed the Candida yeast and pack on the pounds.

woman with dairy sensitivity

There is another difference between human milk and cows’ milk. Human milk, first and foremost, is designed to provide for the growth of the brain before body size. Cow’s milk is not, it is designed to make the calf get bigger in size as fast as possible.

All animals need the lactase enzyme in order to digest lactose, which is the sugar found in milk. Humans lose 90 to 95% of this enzyme between the ages of 18 months to 4 years. The lack of this enzyme and the extremely acidic nature of pasteurized milk encourage the growth of bacteria, mostly bad, in our intestines. These bad bacteria weaken the good bacteria and contribute to yeast infections and reduced immune function.

During pasteurization the milk is heated to 150°F for 30 minutes then the temperature is reduced to 55°F. This process destroys the enzymes that would allow you to digest the calcium found in the milk or cheese. So this calcium is no longer bioavailable. It destroys the minerals, B12 and B6 vitamins, good bacteria, and lactic acid that protect you from disease. It alters the cortisone factors that help combat allergies, makes the sugars indigestible, and turn the fats into toxic transfat substances.

Butter however is made from the fat skimmed off the top of the milk or by churning fermented cream. It contains traces of lactose so most people will not have a problem digesting it. You can either use it or try coconut or olive oil as a substitute.

Cheese is also low in lactose, sugar, so as a condiment it is not too bad. If you look on the label you will typically see zero carbs and sugars.

Milk, both raw and pasteurized, contains lactose in an amount that has been found to cause blood sugar spikes and the subsequent release of insulin. You cannot cut off all carbs on any diet because the red and white blood cells need some to function correctly. But, you do want to avoid these blood sugar spikes while you are on this diet. A typical glass of whole milk contains 10 grams of sugar and totals 13 grams of carbs, that is equivalent to 4 tsps of sugar.

Science knows that cancer and almost all disease are caused by acidity, because it weakens the immune system due to the lack of oxygen to the cell. This lack of oxygen causes the normal cell to mutate into a tumor cell, and it begins to use sugar as a fuel source by a process of fermentation. The fermentation process produces acids that are excreted from the cell causing the area around the cell to get more acidic. This allows the tumor cells to easily proliferate and spread because the acidity severely weakens the immune system in this area. This effect is furthered along by the acidic nature of dairy, which robs the body of acid buffering minerals like calcium.

The standard excuse for daily dairy consumption is we need the calcium so we have strong bones. BS! Researchers at Yale, Harvard, Penn State, and the National Institutes of Health found no evidence of this concerning dairy consumption! What’s more, drinking milk does not prevent osteoporosis either. Matter of fact....it causes it!

The National Dairy Council itself revealed that the highly acidic altered proteins of dairy foods actually leach calcium from the body. Yale University looked at 34 studies done in 16 countries on osteoporosis rates. They found that countries that consume the most meat and dairy have the highest rates of osteoporosis. Another study found that 40 million women have osteoporosis and only 250,000 women that live in Africa have the disease. Matter of fact, of the 40 tribes that live in Kenya and Tanzania, only one, the Maasai have osteoporosis. The Maasai as it turns out are a cattle owning and dairy consuming tribe, the rest aren't. The Maasai are also nomads living in make shift grass huts with no modern conveniences, so they are consuming their dairy foods raw.

However, our sedentary lifestyles contribute to osteoporosis. Bone is like muscle; it grows and becomes stronger when you perform weight bearing exercise on a regular basis. So, tip of the day- lifting weights as a part of any exercise regimen will decrease your chances of developing osteoporosis!

You also get much higher levels of calcium and other minerals from fruits and vegetables. Consuming high amounts of dairy actually blocks iron absorption contributing to iron deficiency in women not to mention the calcium leaching effect on the bones. If you're concerned about getting enough calcium consider eating high calcium foods. High calcium foods are kale, collard greens, mustard greens, cabbage, kelp, seaweed, watercress, chickpeas, broccoli, red beans, sesame seeds and raw nuts.


Dairy Foods Have Been Linked to Other Health Problems

They include:

Acne
Anemia
Anxiety
Arthritis
ADD and ADHD
Fibromyalgia
Headaches
Heartburn
Indigestion
IBS
Joint pain
Osteoporosis
Poor immune function
Allergies
Ear infections
Colic
Obesity
Heart disease
Diabetes
Autism
Crohns disease
Breast, prostate, and ovarian cancer

Although it has not been medically proven, milk can cause an over production of mucous in the body. This mucous can literally lead to chronic bronchitis. My youngest daughter, grandson, and I are living proofs of this. If she or my grandson, drink milk every day, within a week they have bronchitis. I have the same problem and went through this as a child but no one figured it out. The result was bronchitis every year, pneumonia 8 times, and loads of antibiotics.

According to the Food and Drug Administration, "Virtually 100% of the cheese products produced and sold in the U.S. have detectable pesticide residues."

One of these residues is Dioxin, one of the most toxic substances in the world and is commonly found in dairy products. Remember that when you eat dairy you are also ingesting antibiotics, pesticides, steroids, and hormones just as if you were eating meat directly because of modern commercial farming practices.

Under normal conditions a cow produces 10 pounds of milk a day, but in the factory farm they are injected with bovine growth hormones to produce 100 pounds a day. They are also kept in a state of constant pregnancy and birth to further stimulate milk production.

Good alternatives to milk are almond and coconut milk. Be sure to check the label for sugar content and go with the lowest depending upon your tastes. You have to like it or you won't use it. If you absolutely must consume dairy, stick with raw full fat from grass fed cows. Fermented dairy products in the form of yogurt are acceptable on an occasional basis as well. Cheese isn't bad either. The best of all worlds of course is clean water and avoid the rest, the above are after all processed foods and less than ideal.


Medical Review by Dr. Vibhuti Rana, PhD

Dr. Malik, Harvard School of Public Health discusses that milk is consumed in many countries as the primary source of calcium and Vitamin D. However, studies suggest that milk is not a hero in building your health! It contains far less levels of calcium and useful vitamins in comparison to green leafy vegetables, nuts, and fruits (1). In addition, some forms of dairy are better than the other. For instance, fermented dairy products like cheese and yogurt have a greater nutritional value than milk itself. They are also easier to digest and friendly to our gut since they contain comparatively lesser levels of lactose. Another study from Medical University of Lodz, Poland, showed that milk is linked to greater chances of coronary heart diseases while cheese and yoghurt are not (2).

Dairy and meat products may also be loaded with plethora of food-borne microbial species like Campylobacter jejuni, Bacillus cereus, Clostridium perfringens, Escherichia coli, Salmonella enterica, Staphylococcus aureus, Vibrio cholerae, and Vibrio parahaemolyticus, which can adversely affect the human health.

Therefore, in today’s changing times, we need to find other healthier substitutes of milk. This becomes more important as milk has a negative recovery effect on yeast infections too. So, try out soy milk (a high quality complete plant protein), coconut milk, almond milk, oat milk, rice milk, cashew milk, hemp milk, quinoa milk, etc for a better approach towards fulfillment of your nutritional requirements.


Have Any Questions About Dairy Foods?

Do you have any questions about dairy foods on the Candida diet or yeast infections in general? Ask your question here or contact us using the contact page of this website. It is also always a good idea to talk to your doctor as well.



Back to Candida Diet Page


Dr. Rana's References

1. Dairy: Health food or health risk? Harvard Medical School. January 25, 2019
2. Cheese and yogurt may be better for you than milk, a new study found - here's why. Business Insider, Aug 30, 2018.
3. Antibiotic-resistant bacteria: prevalence in food and inactivation by food-compatible compounds and plant extracts. J Agric Food Chem. 2015 Apr 22;63(15):3805-22. doi: 10.1021/acs.jafc.5b00778.
4. The 9 Best Nondairy Substitutes for Milk. Healthline, January 17, 2018



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