Tips provided by Dr Shirley Kwee, General Practitioner, Raffles Medical 

Apple cider vinegar
Apple cider vinegar helps to restore the acidic quality of the vaginal flora and fights off the toxins that cause infection. Besides consuming it, you can also try adding two to three cups of this natural anti-bacterial agent in your bath water. This will help to balance your vaginal pH level.

Cranberry juice
A common remedy used to treat urinary tract infection (UTI), cranberry juice is also useful in helping to maintain the pH level of the vaginal area, as it contains acid that helps to combat harmful bacteria.

Vitamin E
The major functions of Vitamin E are the protection and maintenance of cell membranes. It therefore not only helps to improve general skin condition, but can also help to prevent vaginal dryness. Examples of natural foods that contain vitamin E are whole grains, nuts and seeds, green leafy vegetables and peaches.

Fruits and vegetables
You already know this – eating lots of fresh fruits and vegetables goes a long way towards a healthy body, and this includes our intimate zone.

Yeast thrives in a more alkaline environment. Lemon is rich in vitamin C and is highly acidic, so it balances your vaginal pH level and allows good bacteria to grow.

Known to be rich in lactobacillus (probiotics), yogurt can help in maintaining the normal vaginal pH level. However, choose low-fat and unflavoured yogurt to avoid putting on extra pounds.

Stay well-hydrated for your body to function properly. Water helps in flushing excess bacteria from your urinary tract and vaginal opening. It also helps as natural lubrication and can result in a milder vaginal scent.

About three in four women will experience a yeast infection at some point in their lives. One potential cause, among others, is consuming too much sugar. This is because yeast uses sugar for energy. So curb your sugar cravings for optimal vaginal health.

Reprinted from Raffles Healthnews publication, Issue 01/2015, “7 foods everyone with a vagina should eat”, pp. 30-31. Copyright 2015, with permission from Raffles Medical Group.