Sat, Dec-12-09, 13:45
|
 |
Senior Member
Posts: 5,160
|
|
Plan: Weston A. Price, GFCF
Stats: 165/133/132
BF:?/12.7%/?
Progress: 97%
Location: Philadelphia
|
|
Quote:
|
Originally Posted by Annajen
The only issue I have heard of with chocolate and why to avoid it on a candida diet is that it is actually a fermented food, like coffee, black tea, pickles, and most cheeses.
|
I just found out yesterday that black tea is not truly fermented:
http://en.wikipedia.org/wiki/Tea
Quote:
|
A tea's type is determined by the processing which it undergoes. Leaves of Camellia sinensis soon begin to wilt and oxidize if not dried quickly after picking. The leaves turn progressively darker as their chlorophyll breaks down and tannins are released. This process, enzymatic oxidation, is called fermentation in the tea industry, although it is not a true fermentation: it is not caused by micro-organisms, and is not an anaerobic process. The next step in processing is to stop the oxidation process at a predetermined stage by heating, which deactivates the enzymes responsible. With black tea this is done simultaneously with drying.
|
It goes on to say, however, that "post-fermented tea" is green tea that has been allowed to microbially ferment.
Hot-pack pickles (the kind you find in the store) are also not fermented although they are preserved in vinegar, which is a fermented product. Lacto-fermented "sour" pickles are made without vinegar, and they may even be beneficial to candida sufferers because they contain probiotics.
|