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Diet Chart For tinea versicolor

Last Updated: Apr 25, 2024

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Tinea versicolor diet is generally recommended to people who are suffering from the skin infection. The Tinea Versicolor diet consist of the foods that support healthy skin and improves your immune system. Tinea versicolor is an infection of the skin caused due to fungi. It is caused by a type of yeast that naturally lives on your skin. When the yeast grows out of control, the skin disease is caused. It makes its appearance as a rash, or itchy white spots. It generally occurs in teens or young adults. Its causes include, oily skin, hot climate, lots of sweating, and weak immune system. But the infection is not contagious.

The Tnea versicolor diet should include the following food:

  1. Eat plenty high immune-boosting vitamins, minerals and antioxidants, which include fruits and vegetables which are great sources of vitamins A, C, and E—all which are antioxidant powerhouses.
  2. Probiotics – which has beneficial bacteria, and is great for healthy digestive and immune function.
  3. Vitamin D which supports a healthy immune system and healthy skin, and magnesium for healthy mood and emotions which in turn affects the health of skin.
  4. People suffering from tinea versicolor should sugar, baked goods, vinegar malt, peanuts, and alcohol.

Diet Chart

Sunday
Breakfast (8:00-8:30AM)soya flour roti 3
Mid-Meal (11:00-11:30AM)1/2 cup black beans salad
Lunch (2:00-2:30PM)Tofu Veg pulav rice 1 cup+ 1 cup Low fat curd.
Evening (4:00-4:30PM)1 Spinach beetroot salad
Dinner (8:00-8:30PM)3 roti/ Chapathi+ Ladies finger subji 1/2 cup.
Monday
Breakfast (8:00-8:30AM)chappati-3+ Egg roast 1/2 cup/ 1cup egg curry( 2 egg)
Mid-Meal (11:00-11:30AM)green gram sprouts 1 cup
Lunch (2:00-2:30PM)3 Roti+1/2 cup salad + Fish curry (Mackerel 80 gm).( Add garlic in curry)
Evening (4:00-4:30PM)plane Yoghurt with raw vegetables / grilled vegetables -1 cup
Dinner (8:00-8:30PM)3 Roti / chappathi.+ Tomato subji 1/2 cup.
Tuesday
Breakfast (8:00-8:30AM)Ragi roti 2+ Topmato chutney
Mid-Meal (11:00-11:30AM)plane Yoghurt with raw vegetables / grilled vegetables -1 cup
Lunch (2:00-2:30PM)1 cup brown rice+Kidney beans curry 1 cup + Ladies finger subji 1/2 cup.( Add garlic in curry)
Evening (4:00-4:30PM)1 cup green beans salad
Dinner (8:00-8:30PM)Wheat dosa 3 + 1 cup Bitter guard subji.
Wednesday
Breakfast (8:00-8:30AM)Besan cheela 3 + 1 tbs green chutney+ 1 boiled egg
Mid-Meal (11:00-11:30AM)1/2 cup boilled chick peas.
Lunch (2:00-2:30PM)3 chapati+Oyster roast(6 medium Oysters)+ Dhal 1/2 cup+ cucumber salad 1/2 cup.( Add garlic in curry)
Evening (4:00-4:30PM)1 cup broccoli salad
Dinner (8:00-8:30PM)Brocken weat upma 1 cup+ 1/2 cup green beans subji
Thursday
Breakfast (8:00-8:30AM)Mushroom Paratha 2 + Tomato chutney.
Mid-Meal (11:00-11:30AM)plane Yoghurt with raw vegetables / grilled vegetables -1 cup
Lunch (2:00-2:30PM)1 cup brown rice+ chicken curry( 150 gm chicken)+ Palak subji 1/2 cup+ 1/2 cup low fat curd.( Add garlic in curry)
Evening (4:00-4:30PM)1 cup vegetable soup with garlic
Dinner (8:00-8:30PM)3 Roti/ chapati+ 1/2 cup mix veg curry
Friday
Breakfast (8:00-8:30AM)Oats upma 1 cup + 1 boiled egg.
Mid-Meal (11:00-11:30AM) Cucumber letuce salad 1/2 cup
Lunch (2:00-2:30PM)1 cup brown rice+ Mushroom curry 1/2 cup + Ladies finger subji 1/2 cup.( Add garlic in curry)
Evening (4:00-4:30PM)1 cup soya milk
Dinner (8:00-8:30PM)3 Roti / chappathi+Ridge guard subji 1/2 cup.
Saturday
Breakfast (8:00-8:30AM)Paneer Paratha 3+ Green chutney.
Mid-Meal (11:00-11:30AM)1 cup boilled black channa.
Lunch (2:00-2:30PM) 3 medium chappati+ Fish masala 1 cup( Sardine 80 g)+ Snake guard subji 1/2 cup.( Add garlic in curry)
Evening (4:00-4:30PM)1 cup chicken broth with garlic.
Dinner (8:00-8:30PM)Broken wheat upma 1 cup+ 1/2 cup green beans subji

Food Items To Limit

  1. High Sugar Fruits : Bananas, Dates, Mango
  2. Glutinous Grains : Barley, Rye, Wheat
  3. Toxic Meats & fish : Pork, processes meats, tuna
  4. Dairy : Cheese, milk, cream
  5. Moldy Nuts & Seeds
  6. Refined/Processed fats & oils : Canola oil, Maragarine
  7. Sugar & Sugar substitutes : Honey, maple syrup
  8. Alcohol Drinks : Beer, Wine, Spirits
  9. Caffeinated or Sugary drinks : Back tea, coffee, energy drinks

Do's And Dont's

Do's & Dont's

  1. To help wash away from your body the toxic metabolic by-products that Candida releases as it dies-off, drink plenty of gentle herbal detoxification teas (unsweetened) and water: ideally, drink one large cup of hot water with fresh lemon juice first thing in the morning and sip warm water throughout the day.
  2. To help draw the toxins out through your skin and wash them away, take a daily Epsom salt bath in the evening (add 2 cups of salt to warm bath water) or use a sauna for 20 minutes every other day, followed by scrubbing your
  3. To facilitate your body's detoxification and a smoother recovery, consider using Candidate (which contains effective and safe detoxification herbs: Pau d'arco, Marigold and Lemon grass) and other Candida defense supplements.
  4. Fiber: drink a fiber shake daily with minimum 15-20 grams of fiber to help sweep any undigested waste, toxins, mucus and parasites out from your colon, preventing a Candida overgrowth in your intestine - use psyllium, hemp, chia seeds or ground flax seeds.

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Food Items You Can Easily Consume

  1. Non-starchy vegetables : Broccoli, Cabbage, Brussels sprouts, Spinach, Tomatoes
  2. Low Sugar fruits : Lemon, Lime and Olives
  3. Non-glutinous grains : Millet, Oat Bran, Quinoa
  4. Healthy Proteins : Chicken, Eggs, Salmon
  5. Dairy : Ghee, butter
  6. Low Mold Nuts & Seeds: Almonds, coconut, flax seeds
  7. Herbs, Spices & Condiments : Apple cider vinegar, basil, cinnamon, salt, turmeric
  8. Healthy Fats & Oils :Coconut oil, flax oil, olive oil
  9. No-sugar sweetner
  10. Fermented Foods : Olives
  11. Drinks : Filtered water, herbal teas, coffee

References

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Written ByDrx Hina FirdousPhD (Pharmacology) Pursuing, M.Pharma (Pharmacology), B.Pharma - Certificate in Nutrition and Child CarePharmacology
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Reviewed ByDt. Triveni KovvadaDiploma In Diet & NutritionDietitian/Nutritionist

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