The following suggestions may assist in the care of highly sensitive vulvar skin. Implementing the following may promote healthy vulvar skin and reduce flare-ups due to irritants.

Clothing
• Avoid wearing tight clothing that increases pressure and friction
  in the vulvar area.
• If possible avoid wearing synthetic clothes items that prevent good
  aeration of the area and contribute to the build up of heat
  and moisture.
• White 100% cotton underwear, pads and tampons are recommended.
• Always double rinse underwear to ensure there is no residual
  detergent or soap remaining in clothing.
• Avoid the use of softeners and deodorants.

Bathing and Hygiene
• Most soaps and shampoos have a very high pH and may contain
  chemicals which tend to irritate vulvar skin. When washing and
  shampooing, rinse in a way that will avoid the soap run-off entering
  into the vulva area.
• Always rinse thoroughly with clear water.
• After washing pat the vulvar area dry.
• Avoid wearing moist clothing.
• Avoid hot baths, bubble baths and scented oils and lotions.
• Baking soda baths using lukewarm water and 4-5 tablespoons of   
  baking soda, for 10-15 minutes, may soothe vulvar itching and   
  burning and cleanse skin of any discharge.
• Use unscented and preferably unbleached toilet paper. In the event   that passing urine causes skin irritation and burning, rinse the area with
  clear water after voiding and pat the area dry.
• Barrier creams may protect the skin from urine and discharge   irritation.
• The use of scented pads, deodorants, sprays and perfumes should
  be avoided.

Lubricants
• Natural lubricants such as vegetable oils may be preferable to synthetic
  lubricants.
• Contraceptive jells, lubricated condoms may cause irritation.

Yeast Free Diet:
for the prevention and treatment of Candidiasis

The diet involves avoiding refined carbohydrates and foods containing yeast, fungi, and moulds. Foods for this diet are divided into three groups:

Group 1:
Low Carbohydrate Foods which may be taken without counting as part of the diet.

Group 2:
Moderate Carbohydrate Foods unrefined carbohydrate foods permitted in specified quantities.

Group 3:
Refined, High Carbohydrate Foods, and all foods containing yeasts, fungi, or moulds - these foods must be strictly avoided. Many foods acquire yeast, fungi, or mould growth on keeping - these may (or may not!) - be a 'normal' component of the food and may not be visible to the naked eye. For the purpose of this diet, please ensure that all foods, including fruits and vegetables, are as fresh as possible. Any foods left after a meal:

* should be refrigerated immediately and used the next day, or

* frozen and used when required.

Environmental Mould:

Check the home for sources of mould and mildews - under the sink in the kitchen or laundry; in the shower recess; pot plants, etc.

WHAT IS 'CANDIDA ALBICANS'-

Candida Albicans is a Yeast Growth. It is present in all of us, but normally is kept under control by the "helpful" bacteria in our intestines. However, when something destroys these helpful bacteria (eg. the excessive use of antibiotics), the yeast organism may grow unchecked in the intestines, producing range of symptoms. Symptoms fall into three general areas..

1. Inflammations Affecting bowel, bladder, stomach, vagina, etc.
2. Allergy Asthma, bronchitis, headaches, earache, hives, acne, etc.
3. Emotional & Mental Extreme irritability, memory lapses, severe depression, etc.

Candida overgrowth may affect anyone, but is most common in women.

The aim of the treatment is:

1. To Remove the yeast from the tissues - your doctor may prescribe an antifungal drug.

2. Not to feed the yeast growth - yeasts feed on sugars and, refined carbohydrates - so the diet is low in refined carbohydrates.

3. Not to encourage yeast growth - avoid all yeasts, moulds, and fungi both in your environment and in the food you eat.

4. To build up the body's ability to resist infection. Initially the diet is strict but, on improvement of the condition, can be gradually relaxed.

GROUP 1

Low Carbohydrate Foods:

These foods contain very little, or no, carbohydrates and may be taken freely as indicated.

(a) Vegetables and Fruits:
Take Freely:
Asparagus, broccoli, cabbage, capsicum, cauliflower, celery, chinese cabbage, endive, garlic, kohl rabi, lettuce, marrow, radish, rhubarb, silverbeet, spinach, summer squash, watercress, zucchini.
Take small server only i.e. use mainly as flavourings:
Avocado (1/2), brussel sprouts (2), chokoes, french beans (1/3 cup), kale, lemon (1), okra, onion (1/2), passionfruit (1/2), tomato (1/2), turnip (1/2), watermelon (small piece).

(b) Meat and Meat Substitutes
Take normal server as desired:
Meat, fish, poultry, pork, ham, bacon, shellfish, tinned fish, brains, liver, kidney, tripe, eggs.
Plainly cooked (grilled, roast, steamed),stew (preferably unthickened and without tomato sauce, tomato juice, or yeast extracts).
Cheese - Fresh homemade ricotta or cottage cheese made using junket tablets or lemon juice.
Philadelphia - Philadelphia light.

(c) Fats & Oils:
Take normal moderate amounts: Butter, margarine, fresh cream, oils.

(d) Fluids:
Take Freely: Water, soda water, natural (unsweetened) mineral water, clear soup.

GROUP 2

Moderate Carbohydrate Foods

These foods are higher in carbohydrate (complex) but contain no yeasts. These may be eaten in moderation.

GROUP 3

Refined, High Carbohydrate Foods, and all foods containing yeasts, fungi or moulds.

These foods must not be eaten as they contain large amounts of sugar and or refined carbohydrate, and will encourage the growth of Candida.

These foods must not be taken as they normally contain yeasts, fungi, or moulds:

Diet wriiten by Elizabeth Simonsen, R.D., 157 Myers St., Geelong