Nice to see some discussion around carbs and heartburn. I am not aware of any direct evidence that candida is the culprit. But Candida species (yeast), as well as the many bacterial species living in our intestines, that far out number the yeast, can ferment carbs (that escape absorption) very efficiently producing gas and acid (and alcohol in the case of Candida). I belive the microbially produced gas is driving the reflux.
The point is that excess carbs leads to a situation like malabsorption (lactose intolerance, etc, which, by the way, is associated with reflux symptoms). That is, intestinal absorption of carbs can be limited by the sheer volume consumed. The unabsorbed carbs are rapidly metabolized by many different species of gut microorganisms producing acid and gas resulting in cycles of heartburn. That is why limiting carbs is the key.
Yogurt contains live lactic acid bacteria which, have been reported to have some intestinal health benefits. Be carefule here though, because most yogurt contains significant amounts of sugar (carbs) that will lead to reflux. That may be why Cathy is having trouble with this approach. If you can grow your own cultures (the bacteria feed on the lactose in milk) to completion and then sweeten with splenda, you may be on to something. I used to make yogurt all the time. You just take a table spoon or two of plain yogurt and add it to a quart of whole milk. Mix and incubate it covered in a warm place at about 37 degrees C (a gas oven with the pilot light lit) overnight, then refrigerate. Again, be careful to limit your overall consumption of carbs. I would eat only about a quarter cup of yogurt with breakfast.
Take Care and good luck,