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Barley Malt and Candida

So what is barley malt and why do I have to avoid it on the candida diet?  Barley malt is one of those ingredients that is in a lot of the food that we consume but most of us probably never even realized it.  It is not barley that is the problem, as barley is a wholesome grain with numerous documented health benefits.  Barley  is part of the grass family which includes other familiar grains such as wheat, rye, corn, millet and oats.  It is a grain that is allowed on candida diet in moderation and provided you do not have gluten intolerance or sensitivity.  So what do we need to know about barley malt and candida?

So if  barley isn’t the problem on the candida diet than what is?  The problem for many candida sufferers is the process by which barley malt is created from the barley.  Barley malt is derived from sprouted barley which then undergoes the process of fermentation.  It is the fermentation process in which yeast and/or bacteria is added that makes it unsuitable for the candida diet.  Barley malt extract often  has corn syrup added which can cause additional problems on the when trying to live yeast free.

Barley malt is often touted as a natural sweetener and a healthy alternative to processed sugar.  You will find barley malt even in many health food products and organic foods.  I do not dispute that barley malt may be a healthy alternative to the processed sugar but I believe that it is not a good choice for those who are trying to overcome candidiasis.  In order to stick to the candida diet barley malt and other malted products should be removed from your diet.

Become an expert label reader to avoid barley malt because it one of those sneaky ingredients.  Avoid products that list barley malt, malt, maltodextrin and or malted barley flour.  These ingredients are often found in cereals, crackers, bread, white flour and bagels.

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5 comments to Barley Malt and Candida

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  • Josh

    Hi, thanks for creating such a wonderful website. My son was recently diagnosed with a yeast allergy. He doesn’t have an overgrowth of yeast, he just has an allergy to yeast that he ingests. One of the first things I searched for was a yeast free chicken nugget recipe, and that was how I found your site. The recipe was great, my 3 year old loved them, I told him the they were just like Chic-Fil-A’s nuggets.

    Anyways, we were given a list of foods to exclude, and malted products were included on that list. One of my hobbies is making homemade beer, and with that I obviously have to use a lot of malt. I have used malt extract syrup, dried malt extract, and also do my own sugar extraction from whole base malted grains. I am curious what source(s) you have that suggest that part of the malting process involves fermentation. It is certainly true that malt extracts frequently do get fermented, whether into beer, vinegar, etc. They are also used as sweeteners in many foods. However, it is my understanding that the malting process itself and subsequent extraction utilize NO yeast. Rather, ‘malting’ simply provides a favorable environment for the virgin barley grain to germinate, which activates naturally existing enzymes and stimulates the embryo to develop new enzymes. The enzymes break down the protein and carbohydrate matrix that encloses starch granules in the endosperm, opening up the seed’s starch reserves. These starches are then what gets ‘extracted’ and further enzymatic action during the extraction process converts these starches into the highly fermentable sugars that are required to make beer.

    I can certainly appreciate why someone who is trying to prevent an overgrowth of yeast might want to avoid malted products, however I am questioning the suggestion that malted products in general are high in yeast.

    Thanks again for providing a very insightful and helpful website!

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