Hmmm .. I *thought* I recalled correctly that tamari was permitted on a candida diet, so I double-checked "The Complete Candida Yeast Guidebook" by Jeanne Marie Martin (excellent book, picks up and goes way beyond where Crook's "Yeast Connection" left off )

She states that fermented foods are prohibited in general, but that all-soy tamari may be used if is heated first, to kill any potential yeasts. Simmer for 5 minutes right before using, or add to a recipe that will be cooked for 20 minutes or longer.

My own candida symptoms were mild, so I did use organic tamari from the health food store, but now that I recall .. I only used it in recipes that were cooked, not as a seasoning at the table.

Another option is Bragg's Liquid Aminos, which is all-soy and non-fermented. It's really expensive though .. and Martin still recommends that it be heated before using just as for tamari.

Doreen

p.s. - I'll edit my post above to avoid confusion for other readers. Thanks for pointing this out