Many people with candida react adversely to yeast. I think that posed a problem with me also - but the wheat reactions were not just from consuming wheat bread/pastries etc but anything with wheat. Wheat cereal etc.

If you find you're ok with gluten, and the wheat is no longer treated with mercury fungicides in US, I see no reasn to stop other than if it's causing issues with candida (as a higher carbohydrate food).

It's odd how it created such toxic reactions in myself after consuming it. In fact, I went off it and then tried to eat it and the symptoms of poisoning were almost immediate. Cold hands and feet, bluish tint to the nails, some tremor, some crying/salivating. Much increased mercury symptoms. So again, I cannot state for certain if it directly poisoned me with what it may have contained, OR indirectly by causing my system to be vulnerable to the mercury inside of myself.....

I've tried it a few times in recent times and I don't get those reactions now. But I still get sick because my candida tends to worsen upon consumption of it, or I'm somewhat gluten intolerant. Either way, it doesn't seem to be a food that my body responds well to.

Yeah, I have heard salmon is pretty low in mercury. As are sardines. A good test was when I had amalgams and ate tuna oneday (in a can) and I was bedridden for the rest of the day with metal toxic symptoms! I also had a bad reaction to cod liver oil once too. But I don't remember getting that with certain other types of fish like Hoki, salmon/sardines.

I have to be ultra careful now though, because I'm weaker than I was then, so I tend not to consume fish, but rather a tested mercury free fish oil instead.