THE RESTORATION DIET

The intention of the diet is to reduce or illuminate foods that irritate the lining of the small intestine, and to  starve the fungus/SIBO of those foodstuffs that it thrives on: simple sugar, carbohydrates, and yeast containing food.. 

There's no cut and dried all encompassing list of permitted or prohibited foods, various sauces offer contradictory advice. Each participant must choose for themselves which foods in the "grey area" list  they will accept or not. Consideration to: severity of candidiasis related symptoms, length of time experiencing symptoms, pre existing allergies/sensitivities and current diet must be taken into account. Our advice is to eliminate all the foodstuffs possible and only include "grey area" list foods if absolutely necessary. For example, for those on vegetarian and vegan diet who need to maintain adequate protein intake. The most restrictive part of the diet lasts for two weeks only, and we consider this a worthwhile sacrifice for the long term benefits you will undoubtedly reap. The length of time the restriction diet needs to be followed varies from person to person, and the suggested timeline given is a guideline. You want to eliminate all possible trigger foods from the diet until you're feelings the benefits of the restricted diet and are free from previous symptoms. At this part you, you can start reintroducing some of the prohibited foods, usually around week 6 of the plan (week 3 of the restriction diet). Re introduce foods one at a time and assess your bodies response to them. See the RESTORE PLAN  for more details on reintroducing foods. 

Accepted Foods:
Grey area foods:
Prohibited foods
  • Brown rice

  • Barley

  • Tinned tomatoes in small amounts (if boiled hard and fast)

  • Non processed organic meat (not pork)

  • Fish (avoid species that potentially contain mercury)

  • Green leafy vegetables

  • Onion

  • Garlic

  • Leek

  • Quinoa

  • Seaweed

  • Olive oil and olives

  • Artichoke

  • Asparagus

  • Rutabaga

  • Aubergine

  • Courgette

  • Avocado

  • Lemon

  • Lime

  • Organic eggs

  • Spices

When choosing grains, choose those that have both low carb and low sugars content. Such as teff.

  • Quinoa

  •  Millet,

  • Buckwheat

  • Coffee

  • Low GI fruits such as blueberries

  • High GI vegetables such as peppers and potatoes

  • Legumes

  • Pulses (we highly recommend sprouting seeds and pulses)

  • Refined sugars

  • Mouldy foods

  • Sugars

  • Yeast

  • Sugary fruits

  • White rice

  • Dairy products

  • Caffeine

  • Peppers

  • Sweetcorn

  • Carrots

  • Tomatoes

  • Garden peas

  • Potatoes