Grains & Pseudo-Grains: The YES List
| OatBran | Buckwheat | Millet |
| Teff | Quinoa |
Even though you can start to eat some carbohydrates now, you should limit yourself only to gluten-free complex carbs like the ones listed above. These are digested slowly by your body and will not spike your blood sugar as much as most other grains and carbs. In fact, technically quinoa isn’t even a grain but rather a seed. To be on the safer side however, we would still recommend that you avoid large portions of these foods for now.
Also, note that these grains and pseudo-grains are all gluten-free. There are many people, including those with Celiac disease and Non-Celiac Gluten Sensitivity, who may be undermining their health by eating glutenous grains. In fact, almost all of us can experience an immune reaction to gluten under the right circumstances, and the heightened sensitivity of your immune system makes this much more likely during a fungal overgrowth.
Many individuals simply cannot digest gluten well, and the small protein particles that remain can trigger an unpleasant immune response or a range of digestive complaints. Gluten is a very common trigger for food sensitivities, those reactions that don’t provoke an immune response but may still result in similar symptoms such as bloating, indigestion, cramping, brain fog, and fatigue. By sticking to these gluten-free grains and pseudo-grains, you may be able to eliminate one of the sources of irritation to your intestinal membrane and improve your gut health.
There is another very important point that we should make. Any time that these grains are processed in some way, they become easier for your body to digest and their resultant Glycemic Load increases. So, for example, buckwheat pasta will have a considerably higher Glycemic Load than plain old cooked buckwheat groats. The same goes for multigrain or whole-grain bread -even though it might contain some of the grains on this list, it is far more likely to feed your Fungus overgrowth than eating the unprocessed grain itself.
The one grain on this list that you are least likely to be familiar with is teff. This is actually an Ethiopian seed grass that is a great source of protein, calcium, iron, vitamin C and much more. It is used to make a delicious, traditional Ethiopian sourdough bread named injera. If you have the chance to try some injera or make it at home, we would highly recommend it.
Even though you can start to eat some carbohydrates now, you should limit yourself only to gluten-free complex carbs like the ones listed above. These are digested slowly by your body and will not spike your blood sugar as much as most other grains and carbs. In fact, technically quinoa isn’t even a grain but rather a seed. To be on the safer side however, we would still recommend that you avoid large portions of these foods for now.
Also, note that these grains and pseudo-grains are all gluten-free. There are many people, including those with Celiac disease and Non-Celiac Gluten Sensitivity, who may be undermining their health by eating glutenous grains. In fact, almost all of us can experience an immune reaction to gluten under the right circumstances, and the heightened sensitivity of your immune system makes this much more likely during a fungal overgrowth.
Many individuals simply cannot digest gluten well, and the small protein particles that remain can trigger an unpleasant immune response or a range of digestive complaints. Gluten is a very common trigger for food sensitivities, those reactions that don’t provoke an immune response but may still result in similar symptoms such as bloating, indigestion, cramping, brain fog, and fatigue. By sticking to these gluten-free grains and pseudo-grains, you may be able to eliminate one of the sources of irritation to your intestinal membrane and improve your gut health.
There is another very important point that we should make. Any time that these grains are processed in some way, they become easier for your body to digest and their resultant Glycemic Load increases. So, for example, buckwheat pasta will have a considerably higher Glycemic Load than plain old cooked buckwheat groats. The same goes for multigrain or whole-grain bread -even though it might contain some of the grains on this list, it is far more likely to feed your Fungus overgrowth than eating the unprocessed grain itself.
The one grain on this list that you are least likely to be familiar with is teff. This is actually an Ethiopian seed grass that is a great source of protein, calcium, iron, vitamin C and much more. It is used to make a delicious, traditional Ethiopian sourdough bread named injera. If you have the chance to try some injera or make it at home, we would highly recommend it.
Grains & Pseudo-Grains: The MAYBE List
| Amaranth | Brown Rice | Arrowroot |
| Black Rice | Tapioca | Wild Rice |
Rice does not contain gluten and, if properly cooked, is relatively easy to digest. It is, however, quite high in carbohydrates so you should only eat it in small portions, if at all. Amaranth is similar -quite easy to digest but it has a high glycemic load. If you want to include rice or amaranth in your diet make sure to stick to small quantities.
Otherwise, wait until later in your treatment plan .If you are vegetarian and looking for a rice-based protein powder, be careful to buy one that has arsenic and cadmium levels within recommended limits. Both the FDA and Consumer Reports have analyzed rice products and found some of them to have unacceptable levels of these toxic metals.
Grains & Pseudo-Grains: The NO List
| Barley | Corn (GMO) | Oats |
| Rye | Spelt Wheat | Cous Cous |
| Semolia | White Rice |
Right now, one of the most important things you are trying to accomplish is to give your immune system the very best chance of beating your fungus infestation. It, therefore, makes a lot of sense to just stay away from the glutenous grains that can be troublesome for so many people, as discussed above.
Of all the grains on this list, wheat and corn are the most important to avoid as they have been heavily hybridized (i.e., genetically ‘rearranged’ and bred to engineer higher yields). Today’s wheat varieties are much more glutenous than those eaten by our grandparents and corn is now often genetically modified. This applies to any products made from these grains too, like bread, pasta, or crackers.