There is no need to stay away from all fruit on a low carb and anti-candida diet.

There is a great way to remove sugars and pre-digest the carbohydrates so they don’t negatively impact insulin levels. It is by way of fermentation.

There are many benefits that you can get from fermenting your fruit. When making sauerkraut the vitamin C content is much greater than in a plain old cabbage. The Vitamin C is increased by the fermentation process. So there is a good chance that there may also be a greater vitamin content in fermented fruit. The fermented fruit will not taste sweet. It will have the flavour of the fruit without its sweetness.

If you are suffering from Candida Yeast this is probably the only way to eat fruit. Although I still suffer from symptoms of Candida, they have not gotten noticeably worse from eating this fermented fruit.

I also get severe binging urges when I eat fruit due to insulin resistance (including strawberries and other low sugar fruit). Eating the fermented fruit actually eliminates any sugar craving I may be having and satiates my hunger.

Lacto-Fermented Fruit Recipe

1 pinapple
2 oranges
1 apple
1 inch piece of grated ginger
1/4 cup of rapadura sugar
1/4 cup of whey
1 teaspoon of salt

I cut up the fruit into small pieces. I put the pieces in my jar and gently squished them to get them juicy. I put in the salt, whey and sugar and mixed everything together. Close the jar up and let this sit (fully covered) at room temperature for 2 days. Transfer to the refrigerator after 2 days.

Note:
This is probably not a tasty recipe for most people. I have learned to love the taste of ginger. It spiciness makes the whole batch quite sour. However ginger is a great tonic for the liver and aids any tummy troubles. It is a great anti-inflammatory and and may inhibit cancer cells in the colon.

Since Candida yeast inhabit the colon, there may be some benefits of consuming ginger for candida.

This study shows how effective ginger is at inhibiting oral candida yeast and compares it to Nystatin drug.

The trick here is not to have the urge to add yeast to your fermenting fruit! This can turn your fermenting project into alcohol.

This article is part of Fight Back Fridays hosted by Food Renegade.

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