I think the jury is still out on these "anti-fungal" diets. I think diets high in refined carbohydrates can have all kinds of health side effects, (weight gain, high cholesterol, and as mentioned, diabetes or pre-diabetes, allergies, etc.) and one would be wise to limit them, if not cut them out all together. However, I don't recommend going without grains all together, since I personally need the fiber. Lack of fiber, IMHO, is another thing that causes health problems in people who eat high sugar/refined carb diets. I personally don't believe it is just "yeast" that is the culprit. There are approximately 6 billion little bacteria that live on you and in you. You are an ecosystem, and you can get out of whack. Good stewardship of one's body can help. No cure all, but neither are all the creams and pills, which often do not cure at all either. I followed a no-gluten diet for months to curb menstrual cramps, and it had no effect. Exercise on the other hand, goes a long way for me in helping that problem. However, following a diet high in fiber and with a good balance of carbs and protein helps with a whole lot of systemic health problems. Good fuel keeps the body running well, and that in turn helps the immune system fight off yeast infections. Also may help good bacteria establish themselves in your gut and also on your skin. That's a whole other aspect to the story. Modern vinegar is a far cry from the original fermented product. We're using all kinds of weird bacteria and doing all kinds of things that cause bacteria to mutate, not just "yeast." People are getting mutated e-coli establishing itself in their guts too. I have persistent urinary tract infections that are hard as heck to control too, and I've tried all the suggestions of conventional and alternative medicines, and spent THOUSANDS on tests that showed NOTHING. Here's is a recipe Web site that I like. I am no purist when it comes to anti-yeast dieting, but I think the recipes here are very good and very healthy. Oh, and then there's the issue of all the pesticides and hormonal mimics, and food grown on unnatural fertilizers, etc. It is no wonder that many of us are feeling unwell. We're stressing the earth's immune system and then wondering why our own immune systems are having a tough time. Trying to find good wholesome food, fresh air and pure water and time to de-stress and exercise are quite the luxuries nowdays. I have to balance the cost of healthy food vs the benefits, which is hard to do. I also recommend coconut oil, it is a great food. Not a panacea, but worth including in one's diet. Don't know about yeast issues, but oatmeal is a godsend for helping me with my IBS. But not the instant stuff, that's very refined, the old style rolled oats or oat groats. Modern yogurt, dairy and cheese is a far cry from the old style stuff with natural bacteria in it. One of the worst substances for health is this ultra pasteurized milk that is on the market too. They even sell "organic" versions but ultra-pasteurizing things is not a good idea as a substitute for good hygiene in the processing of food. Here is a link that might be useful: Candida diet recipes

Rye bread.... Here's a recipe I love....sorry for the form, but I saved it from an email I sent someone. Here's the Rye bread I promised. Makes 6 loaves. Cook 4 medium potatoes (peeled), drain saving the water and put through a sieve (or mash) proof 2 pkts of yeast (or 3 1/2 teaspoons) in 1/2 cup warm water with a t. of sugar. Mix 4 c. of buttermilk, 3/4 c. dark molasses, 1/4 cup of shortening (she used Crisco, I use butter) and 1 t. baking soda and 1T.salt. Add 3/4 c. brown sugar and 3/4 c, of the potato water. Add enough rye flour to make a dough ( still able to be stirred, but getting pretty stiff).Add the yeast mixture and mix well Add enough white bread flour to (as Mrs. Faust said)work it up, That is until it is stiff enough to knead. knead about 6 to 8 minutes, let rise till double, punch it down and shape into loaves. this works best in bread pans due to the long cooking time--if you don't have 6 bread pans, just "free form" the rest and maybe take it out of the oven a little sooner. Butter top of loaves and raise until it almost cracks on top (this is a very heavy bread!) Bake 350 for 1 1/4 hours. Mrs Faust used to divide the dough in half and add about a t. of anise seed to -one half of the dough--I like it--almost like a tea bread.. Good Luck--I'm getting hungry just reading the recipe--it's really a fabulous bread!

Eileen: Here's a bread recipe I found that uses baking soda AND baking powder. Haven't made it yet so don't know what it is like, but the reviews for it sounded OK. I got it from epicurious.com, searching under bread. (BTW, most Irish soda breads use baking soda instead of yeast.) If you want a regular-shaped loaf of bread, bake it in a loaf pan. There would probably be a slight change in the baking time so keep a close eye on it. Jane IRISH SODA BREAD - A perennial favorite on both sides of the Atlantic, this raisiny bread makes fine, fragrant toast. 4 cups bread flour 1 tablespoon double-acting baking powder 1 teaspoon salt 3/4 teaspoon baking soda 1 cup raisins or dried currants, rinsed in hot water and patted dry 1 tablespoon caraway seeds 2 cups buttermilk Into a large bowl sift together the flour, the baking powder, the salt, and the baking soda and stir in the raisins and the caraway seeds. Add the buttermilk and stir the mixture until it forms a dough. Turn the dough out onto a well-floured surface and knead it for 1 minute. Halve the dough, with floured hands shape each half into a round loaf, and transfer the loaves to a lightly greased baking sheet. Cut an X 1/4 inch deep across the tops of the loaves with a sharp knife. Bake the loaves in the middle of a preheated 350°F. oven for 45 to 55 minutes, or until a tester comes out clean. Transfer the loaves to racks and let them cool. Makes 2 loaves. Gourmet October 1991

Here is one that I found but haven't tried it yet. Through trial and error I came up with a great yeast free recipe for bread that all my friends have borrowed. It is easy to make with no other equipment than a wooden spoon and a bowl, and a good baking sheet (I prefer the ones that are airfilled so that the bottom doesn't burn). I'm in Canada and use 8oz= Cup =240ml and my teaspoon=5ml." Ingredients 3 Cups whole wheat flour (preferably stone ground) 4 tsp. baking powder 1 tsp salt 1 1/2 Cups liquid (I use rice milk or water but it works with any liquid) 1/4 Cup liquid fat (I've used melted milk free margarine but now I use olive oil) Mix dry ingredients. Do not sift the flour! Mix liquids and add to dry. Stir until there is no more dry flour. Shape into a ball or an oval, with oiled hands. Place on clean baking sheet. Bake for 40 minutes at 400F/200C. "I often rub the dough ball with virgin olive oil and sprinkle sea salt and oregano for a foccacia flavor. For tea time, I add a tsp. Rapadura sugar which is pure cane sugar. The liquid can be replaced for orange or other fruit juice if the bread is to be used for teatime and you can even add dried chopped fruits. For a savory bread the liquid can be tomato juice and you can add chopped sundried tomatoes to the dough. Sprinkling of seeds in the dough or on top of the bread is also possible.