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Is refined sugar is your enemy? Should you remove it from your life?
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Should you avoid refined sugar?
Candida is yeast overgrowth in your gut. And, supposedly, refined sugar feeds it…
The candida grows and you get rashes and yeast infections… And you gain weight.
It’s well known that only certain foods will feed candida.
But other foods can powerfully inhibit it.
Coconut oil, cinnamon, oregano, and juniper berries all tend to inhibit candida growth.
We are always being told to avoid “refined carbohydrates” – and for good reason.
But this information alone is not very specific.
And there’s actually a big difference in how candida will respond to Red Bull™ or…a bagel, for instance.
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Many refined carbohydrates are more effective at stimulating candida than others… And science has now found the reason for that.
Candida albicans can’t rightly be considered a true infectious disease because nearly every human actually carries it.
But when found in the spherical yeast form, Candida albicans is benign.
This yeast only becomes invasive when it’s allowed to grow hyphae – at that point, it is technically classified as a fungus.
So this yeast ⟶ hyphal transition is an important event. And it’s what you really need to avoid.
Obviously, antibiotics and glucocorticoids contribute to overgrowth.
In addition, two diet components have an unusual ability to induce this transformation.
One of these transformative factors is omega-6 fatty acids.
These are rarely mentioned in relation to candida.
And, as a lipid, they certainly cannot be considered refined carbohydrates.
But omega-6 fatty acids can do this…
They are precursors of prostaglandin E₂, a powerful candida hormone.
Candida can even make this stuff itself from either linoleic acid (seed oils) or gamma-linolenic acid (vegetable oils).
Prostaglandin E₂ has been shown to signal the hyphal transformation more than any other lipid.
On the other side of the coin, short-chain fatty acids – lauric, capric, and caprylic – inhibit Candida albicans more than any other dietary fatty acids.
Lauric, capric, and caprylic fatty acids are found in a variety of nut milks, mammal milks, nut oils, and seed oils.
So those are certainly a few things to consider that are unrelated to carbohydrates.
Another common recommendation about fighting candida is to “avoid fat and carbohydrates together.”
But this is overly simplistic to the point of actually being wrong.
But the carbohydrates really are important.
And, just like the fatty acids, the particular subtype really matters.
Glucose, fructose, lactose, galactose, and glucosamine all have slightly different effects on the growth rate of the hyphae.
But only one carbohydrate really stands out and overshadows the rest…
N-acetyl-glucosamine is the only carbohydrate shown to act hormonally on Candida albicans.
It takes 20x more glucose, fructose, or lactose to achieve the same rate of growth.
The reason for this is actually simple: N-acetyl-glucosamine is needed to make chitin.
Chitin is a durable polysaccharide specific to shellfish and fungi…and composes the cell wall of candida.
It is also found in lobster shells and several insect species.
This molecule is the reason why Candida albicans responds to N-acetyl-glucosamine so intensely with such rapid growth.
Although pretty much any carbohydrate can be used by candida to survive, it needs chitin (and its precursor N-acetyl-glucosamine) to grow.
This is not a common carbohydrate…
But candida has actually evolved a way to make it:
British biochemists have recently investigated this enzyme in detail, and they know nearly everything about it at this point.
They tested competitors for this enzyme and gathered information that was valuable towards the development of new antifungal drugs.
Its structure, synthesis rate, mass, isoelectric point, and its substrates have all been determined.
Inhibiting this key chitin-related enzyme is tantamount to crippling candida’s ability to create hyphae and transform itself.
Candida albicans upregulates this enzyme during transformation so it can make N–acetyl-glucosamine for the hyphal walls.
(This fact can be inferred by noting that the yeast form is 1% chitin while the mycelial form contains 5% chitin.)
So, basically, this one enzyme is synonymous with the yeast ⟶ hyphal transformation – and synonymous with invasiveness.
This is because the hyphae are made of chitin, and chitin can only be produced using glutamine through this enzyme.
Candida can only make chitin using two precursors – fructose and glutamine – and it needs them together.
Free ammonia will not work, nor will asparagine. The amino group must come from glutamine and glutamine alone.
Candida albicans has a requirement for glutamine.
“GlcN-6-P (glucosamine-6-phosphate) synthase belongs to the class II amidotransferase family but is unique among other amidotransferases due to its apparent inability to use exogenous ammonia as a nitrogen donor.”
But fructose can come directly from glucose, which can come from nearly anything.
Glutamine should be the focus because there’s always enough available glucose for candida.
But we need glucose both for our survival and for energy, so we cannot lower by it too much.
Glutamine happens to be one amino acid that varies greatly across different food types.
Unlike the relatively consistent tryptophan, tyrosine, histidine, etc., the concentrations of glutamine in foods can range from practically zero to quite a lot.
In some proteins, glutamine is actually the most prevalent amino acid.
And glutamine is a nonessential amino acid, so we can safely eliminate it from our diet.
We can easily make the small amounts of glutamine we do need from glutamate, which we make from glucose.
Seeds are very unusual for their high glutamine content.
The glutamine concentration is reduced as germination proceeds, becoming normal the moment the seed becomes a plant.
Seeds store glutamine as an easily retrievable source of the nitrogen used during germination.
The proteins that are highest in glutamine are always the compact seed storage proteins such as wheat gluten, oat avenin, rice glutelin, etc.
Glutamine is required for N-acetyl-glucosamine production.
These then are linked together to create chitin polymers, the structural components which facilitate the yeast ⟶ hyphae growth.
And glutamine is part of the culture media that are sold explicitly for fungal growth.
Researchers routinely add even more glutamine on top of what comes standard.
Seeds are peculiar in this regard. Most of them have high glutamine content – with the content being especially high in grains.
However, some types of plants – particularly corn and legumes – use asparagine instead to store the nitrogen for germination.
And that makes corn and legumes safer seed-type foods to eat if you are fighting or avoiding candida.
“It is a well-known fact that in some plants asparagine is the principal amide, and in others, glutamine.”
Glutamine and linoleic acid are the two primary dietary growth agents for Candida species (or the indispensable precursors for them), so it seems clear that Candida albicans evolved feeding mostly on the foods that have both.
Fungi are nature’s way of recycling old plant mass.
So by eating high-glutamine, high-linoleate, and high-carbohydrate grains and seeds, you could be feeding candida the very same foods it evolved to break down.
Starchy high-glutamine grains and seeds certainly do appear to be candida’s favorite items.
Both wheat and oats have all three growth factors: glutamine, linoleate, and glucose (as starch).
Degrading these foods is candida’s raison d’etre, and the very niche it has evolved to specialize in.
So the recommendation to avoid “refined carbohydrates” has a bit of truth to it, to be sure…
But this leaves out many non-refined foods that can still feed candida.
And the warning “don’t eat carbohydrates and fats together” misses the mark completely – when you consider the strong antifungal properties of coconuts and pineapples (which can be safely combined in piña coladas).
Avoiding glutamine can certainly be difficult, especially because it is not listed on dietary amino acid charts.
But it’s in food nonetheless, and mostly in seeds.
But they don’t list glutamine on food charts…
An acid hydrolysis step that is used in the preparation of amino acid analysis actually sabotages the detection of glutamine.
This is because glutamine is converted into glutamate and asparagine is converted into aspartate.
This also means that much of the “glutamate” listed on food charts in actuality would represent glutamine, especially when you’re looking at grains.
But still, glutamine detection can be achieved using enzyme hydrolysis.
It is possible to do an accurate analysis of the glutamine concentrations of many foods, but only with considerable effort.
But you just need to know that all grains and some seeds are particularly high in glutamine.
This means that, when considering candida transformation, a granola bar would be much worse than a can of Red Bull.
Both of these contain “refined carbohydrates,” yet only the granola bar also has the two other specific growth factors.
And root vegetables can also contain considerable amounts of these items.
“In the opportunistically pathogenic fungus Candida albicans, activity of this enzyme increases 4–5-fold during yeast-to-mycelia (Y ⟶ M) morphological transformation, correlating with a similar change in chitin content in the cell wall. This transformation is considered to be a virulence factor during the pathogenesis of human tissues.”
—–Important Message—–
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