3:54 am - 05/07/2010

Yeast Infection - Yogurt and Pectin

After overcoming my last yeast infection about three weeks ago, it seems another might have risen from its grave! I wanted to try the yogurt method, so I went to the grocery store; however, the ingredients on the one I bought read: "Cultured Grade A Non Fat Milk (Active cultures of L. acidophilis) and Pectin". Is pectin a sugar that could cause more harm than good? Thanks!
knittinggoddess 7th-May-2010 09:12 am (UTC)
The wikipedia link talks about pectin being a polysaccharide because the groups that make up the big pectin chain are classified as sugars. (And there are many sugars in the world! Many more beyond the glucose and fructose we all know.) However, when they're in the big chain like that, it's difficult to break up into the sugars. Some bacteria can do that, but I doubt the bacteria in your vagina can. Only once they're broken down can they be consumed by the yeast.

In short, unless your vaginal bacteria belong in a cow's gut, don't worry about it.

Then again, I didn't double check that yeast can't break down pectin--and realized that I'm too tired to sift through some google scholar hits on the subject--so if I'm wrong, other people don't hesitate to step in!
maradydd 7th-May-2010 12:02 pm (UTC)
There are some fairly obscure yeasts that can metabolise pectin, but I don't think any of them are implicated in YIs. (That's typically Candida albicans, right?)

Apparently Candida boidinii can metabolise pectin, but a quick literature search suggests that C. albicans can't.
whatwe_know 7th-May-2010 11:34 am (UTC)
Pectin is used to thicken yogurt that is made with low or nonfat milk. So, since it's not a refined or simple sugar, I think it would be hard for it to feed the yeast. This is just my conjecture, but I do think the good bacteria in the yogurt would outweigh the possibility for the polysaccharide pectin to be broken down and eaten by the yeast.
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