After the summer fruits, wine and martinis on patios, and lovely desserts at friend’s houses for dinner, I see quite a few yeast infections mid-summer going into the fall. All ladies being treated for this condition: you are not alone! Many of you are suffering. Hallowe’en and the crazy amounts of sugar and chocolate will not obviously help this issue either. What can be done?
(My apologies to my gentlemen readers, however this topic does need to be discussed. If you are not too opposed, perhaps you can retain what you learn for the ladies in your life!)
The dreaded yeast infection, or commonly known as candida can be found in small amounts in our vaginal flora. When our gastrointestinal flora become imbalanced (less of our own good bacteria) it leaves room for things to colonize in the vaginal canal. Common symptoms include red, irritated vaginal walls and labia. Emotional state: irritated and frustrated!
A few things to start off with when getting rid of this pesky organism:
- Cut out the sugar. Yeast organisms flourish in the presence of sugar in any form. The less you eat, the more they die. This includes natural fruit and wine, as well as fruit juices, pop, and any candy.
- Fermented foods, not the good ones like miso or natto, but mushrooms, vinegar, cheeses can really help yeast to get a hold and stay for awhile.
- Consider an oral probiotic with a wide variety of strains (so not just acidophilus). Why? There are billions of microorganisms in our gastrointestinal tract and our vaginal canal needs a milieu, not a one-strain show. *Note: Substituting yogurt with natural bacteria is not quite enough in a raging infection. Additionally, many yogurts have added sugars, hence compounding the problem*
- A vaginal suppository of good bacteria can be very helpful and soothing to balance flora while you are working on reducing the trigger foods!
- Immune system stabilization. If you are continuing to get them, why does this continue to recur?
A lovely herbalist now medical doctor Aviva Romm I had the pleasure of seeing this past May at a lecture in Toronto. She has some perspectives on considering alternatives when yeast likes to cling on. A great read!