Brands and Labels

Generally speaking, the labels are your cue. Avoiding CORN and it's various byproducts, such as "Dextrose" is an important key to the antifungal diet. CORN is notorious for having high quantities of fungus and it's byproduct, "mycotoxins", fungal toxins. Again, same as peanuts, the black stuff in the shell or the shuck is the yuck... it's fungus.

The other thing about corn, your body knows not what to do with it. It turns to straight sugar when you eat it, which turns to fat.

Anyway, back to labels. Read your labels and you'll eventually know what brands are good. For example, Daisy Sour Cream is all good sour cream, however, other brands have fillers which are corn-based.

Another good tip. Label ingredients are listed in order of quantity. So, if you're baking something and you have to have xyz product and it's late and you can't find a corn-free version, you can opt for the version that has the least amount of corn, ie, the one that doesn't list corn at the top of the list, but it's really best to avoid bad stuff altogether.