I read an article that said that microorganisms such as yeast are usually classified according to what substances they can ferment. They used candida tropicalis as an example and said that it can ferment glucose but not lactose. This prompted me to check what sugars other candida yeasts can and can't use. According to this page from the mycology center at Adelaide University in Australia, NONE of the major candida types can ferment lactose. I'm not sure what the difference is between fermentation and assimilation, but most of them seem to be limited in what they can ferment and what they can assimilate. So why the obsession about cutting out ALL sugars? Shouldn't finding the right sweetener or whatever actually help fight the candida by feeding the bifido in your large bowel?