Is Chocolate ok on the Candida Eliminating Diet?

11th November 2014

Is it ok to eat sugar-free chocolate (with sweetener)?

When many people start a Candida eliminating diet they often crave something sweet, especially chocolate.

These cravings are even worse for people who ate chocolate everyday as chocolate has a couple of chemicals that have addictive qualities. Chocolate contains both caffeine and theobromine. These both are responsible for the mood altering qualities of chocolate.

Chocolate also has a lot of antioxidants, so it can be beneficial to one’s body, however, since chocolate is pretty bitter on its own, it’s usually sweetened with sugar or artificial sugars to make it palatable.


For those trying to eliminate sugar while on a Candida diet, here lies the problem. Even sugar-free chocolate could still possibly feed Candida albicans yeast. (I wrote an article previously about how artificial sweeteners can feed yeast infections.)

Chocolate and Candida Verdict

My advice would be to avoid any type of sweetened chocolate for the first two months of the yeast eliminating diet. If you feel like you are withdrawing, you could eat unsweetened chocolate nibs, which are just small pieces of natural cocoa beans. These could help with the cravings.

After two months it would be acceptable to consume a small amount of 60% Cacao or higher dark chocolate a couple times a week as a treat. There are health benefits to eating chocolate, therefore, it can be a part a healthy diet.

However, Dark Chocolate shouldn’t be consumed everyday because of its high sugar content.  For chocolate addicts the first two months on a Candida diet will be hard, but it doesn’t mean that you’ll never be able to eat chocolate again. You just have to be mindful of the way you consume it when starting the maintenance phase of the yeast eliminating diet.

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Posted in FAQ, Foods
4 comments on “Is Chocolate ok on the Candida Eliminating Diet?
  1. lisa says:

    I would suggest melting down unsweetened chocolate and adding xylitol to it to taste.

  2. Liz says:

    Thanks Lisa! Super idea. Xylitol is also good for the teeth.

    I melt down unsweetened bakers chocolate and add things like nuts and dried fruit, vanilla extract, elderberry syrup or extract, orange extract, etc. It’s delicious and has no added sugar. The dried fruit is enough. Be careful to heat it on low heat, and take it off the heat before it’s all melted, since overcooked leaves no sheen. Then spread it out on parchment paper or just a plate or cookie sheet and let it dry and harden. My aunt likes to add pretzel and peanut pieces. Use your imagination. We also like to add cinnamon on top.

  3. Sophie says:

    What about chocolate which is 99% cocoa and thus has, at most, 1% sugar? Lindt do one, for example. I’ve tried it in the past, and believe me, no one could possibly eat more than a tiny amount of that at a time. So if you manage to get down, say, 5g of that chocolate (and that would be a lot), we’re talking 0.05g sugar, which is negligible. Admittedly I used to eat it with a few raisins and almonds, and the raisins were there to add the sweetness, whereas here you’d just be eating the bitter chocolate, but in theory it should work, right?

    Or what about cacao nibs, which are also unsweetened?

  4. Ted says:

    That is fine, it’s the sugar that’s the problem. Cacao is actually full of antioxidants.