Articles, Blog

Can I Have Miso If I Have A Yeast Infection?

August 15, 2019


Greetings, Eric Bakker, naturopath, author
of Candida Crusher. Today I’d like to talk to you about Miso,
which is a fermented soy product. There seems to be confusion about Miso, whether it is
an acceptable food if you have a yeast infection or not. Some people I talk to say it’s totally
unacceptable. It contains yeasts and molds, which can stimulate a Candida proliferation.
Other people say it’s a fantastic food and it should be consumed. So people out there will be very confused
about these varying stories. So my take on it is Miso is a perfectly acceptable food
if you have a Candida infection, providing you buy a good quality Miso that’s unpasteurized,
unhomogenized, and is at least two years old. You’ll be buying a very good quality food
and a small amount of Miso each day is acceptable. I believe Miso is a more beneficial food in
the cooler weather, as it’s a warming food, than it would be to have in summer. But you
may have other ideas on that. In this video, I’m not going to talk about
the soy debate, that’s quite political. You can read about that in my book. I believe
that soy products are okay for some people and, particularly, they’re problematic when
infants have them or menopausal women consume too much soy that is unfermented. But myself
and many patients I have have been eating soy for 30, 40 years. I believe as part of
a balanced diet, soy is a perfectly acceptable food where it’s unfermented. Like anything, if you’re going to eat red
meat three to four times per day, it’s going to be a problem. If you’re going to have 12
eggs a day, that’s going to be a problem. If you’re going to consume tofu three times
per day as your main form of protein, it’s going to be a problem. Everything in balance
and in moderation is the key to a healthy body and a healthy life. So coming back to Miso, Miso is a good food
and it’s particularly good if you make it in a nice warm broth and put some Benito flakes
in there and perhaps some onions and some other C vegetables like wasabi, it’s a very
good food to eat. High in essential minerals, high in iodine and many other minerals, so
it’s a fantastic food, and it’s a food I encourage you to have quite regularly during the fall
or the autumn or the cooler months, in particular. Having one to two cups of Miso soup per day
is a great food. So I hope this dispels a few myths and answers
a few questions. Thank you.

4 Comments

  • Reply Megan Keegan November 12, 2017 at 2:42 pm

    If you take S. boulardii with miso soup, then it should be even better as well no?

  • Reply Douglas Lucas December 6, 2017 at 9:25 pm

    Hi Eric, I bought Candida Crusher and have been reading it–fascinating book, thanks for writing it, really eye-opening! If a person has yeast overgrowth, what about miso made from garbanzo beans aka chickpeas (rather than soy)? I'm in the United States and eating Miso Master Organic Chickpea (Soy-Free) Miso. It's unpasteurized and the ingredients are: "Organic handmade rice koji, organic whole chickpeas, sun dried sea salt, Blue Ridge Mtn well water, and koji spores" Thanks!

  • Reply Candida Crusher December 20, 2017 at 7:04 pm

    Check my range of candida supplements here: http://www.canxida.com/

  • Reply Amber Leaf March 11, 2019 at 4:01 am

    MiSo, "mi-so", like the English Me and the English So. There is no Z in that word. Missssssso. So, as in "and SO on".

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