I use resistant potato starch. I make it myself by cooking potatoes at a low heat and then refrigerating.
Candida loves high blood sugar. Sometimes docs are skeptical, not because they are so wise, but because they know nothing on the topic, in my humble opinion Here is a very simple test to determine if you have a candida imbalance:
Using distilled water, spit into a glass of water in the morning before brushing teeth or eating or drinking anything. Watch over the course of an hour. If there is candida present, the saliva will begin to send trails down to the bottom of the glass. In my husband's case, his spit just sank--completely. If you don't have a candida imbalance, the saliva will wholly float at the top of the water. You can repeat this several times to further enhance the efficacy of the test
Eggs are one of the food types that commonly develop a food sensitivity. Especially if a person as gut permeability. I found I could tolerate eggs that didn't come from commercial, gmo grain fed chickies pretty well, but the "regular" eggs served in most restaurants made my stomach hurt once I had eliminated them from my diet for awhile.
I knew I had h pylori because--due to a long standing undiagnosed hashimoto's condition, I didn't have adequate HCL in my stomach during digestion. HCL is what keeps h pylori from taking hold. By the time I "woke up" to it, it had traveled into my small intestines, too. Took awhile to eradicate.