Miso Soup On Candida Diet

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Is Miso Allowed on a Candida Diet?

When you suffer from Candidiasis, food choice becomes a cornerstone of your treatment plan. Any foods that promote yeast growth are essentially off limits, leaving you with a limited number of alternatives. In general, your diet is a high fiber, high protein diet that also includes complex carbohydrates and limited amounts of fresh fruit. Because miso goes through a process of fermentation during manufacture, you should be careful if you choose to include it in your diet.

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Miso is a salty, soybean-based food flavoring used mainly in Japanese cooking. Although miso is a good source of protein, fiber, vitamins, minerals and isoflavins, 100 grams contains 3,647 milligrams of sodium. This is an extreme amount, considering that organizations such as the National Academy of Sciences, the National High Blood Pressure Education Program and the American Heart Association all recommend you consume no more than 2,400 milligrams per day.

Varieties of miso include red, white, barley and soybean. Depending on the variety, Soya.be notes that ingredients can include varying combinations of white rice, barley or soybeans, along with a fermented, mold-containing substance called koji. After mixing, each undergoes a natural fermentation process that lasts from one to three years, with the exception of white miso, which ferments in only a few weeks. After the fermenting process is complete, each type becomes a specialty seasoning. For example, red miso is a common seasoning for stir-fry, miso soup, stews and as a marinade for meat, poultry or vegetables, while white miso seasons light colored soups, salad dressings and fish marinade.


In general, miso is not suitable for a Candida diet. The reason is that as a fermented food, it promotes yeast growth. However, the longer miso ferments or sits on a shelf, the lower its carbohydrate content and the less “yeasty” it becomes. While you should avoid newly fermented or light colored miso, such as the white variety, Dr. Christopher Hassell of ImmuneSupportOnline.com states you can include old or dark rice miso in your diet.

Talk to your doctor before adding miso to your Candida diet. It takes weeks to months before your diet begins to have an effect, and choosing foods not right for you can make the recovery process take even longer. Depending on the severity of your condition, your doctor may have alternative recommendations.


It is important to remember you may never entirely remove Candidiasis from your body. No matter how long you remain on a Candida diet, or how long you remain symptom-free, it can return. Add foods such as sweets, dairy products, wheat and alcohol back into your diet with caution. A moderate diet, says Dr. Hassell, is the best option to keep you healthy.

Is miso good on candida diet?

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.

Miso Soup On Candida Diet

This topic contains 3 replies, has 4 voices, and was last updated by willo 2 months ago.

There are a couple other websites I’ve looked at that give advice for candida sufferers. One particular site emphasizes the need to cut out all soy products inclding miso. Two other sites group miso with things like kimchi and saurkraut and suggest it has probiotic properties and can support the detox process. I love miso and would love to add it to what I’m eating now but I’m hesitant. Can anyone clear up this contradiction?

We say no to soy on the forum in general but the fermented aspect of miso is likely beneficial to your treatment…its hard to say if its a detriment or a benefit (I have a feeling its in the middle).

Considering that soy is a genetically engineered food item and isn’t likely organic, I would say no from a personal perspective.

1 user thanked author for this post.

Like Raster says, there’s a lot of crap soy produced in the west. I can’t see how heated miso soup could be probiotic either. A better soy product would probably be natto, which is eaten raw so the bacteria remain alive, and it contains vitamin K2, B12, mucilage and a useful enzyme called nattokinase. It tends to taste awful to anyone who doesn’t happen to be Japanese though. Soy is high in plant proteins, which tend to be toxic, and it also contains goitrogens that can interfere with your thyroid function. It’s probably best to avoid it until you’re feeling better.

Kimchi and sauerkraut are good options, but also contain goitrogens, like all crucifers. The important thing is to make sure your iodine status is good. Goitogens essentially “steal” iodine from your thyroid, so eating a bit more overcomes this. Seaweed is the best source of iodine, but kelp supplements are a cheap and reliable way to maintain good iodine levels and contain a few other nutrients.

1 user thanked author for this post.

I am curious about chickpea miso. Would that be beneficial on the candida diet?

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