Yeast and Fermented products

Share:

baguettesThe content of this profile is the result of revisions and examinations made over years, that have brought us to extend the range of foods to control or limit in the diet in case of an immune reaction to yeast.

In addition to foods that obviously contain yeast, clinical tests reveal that most people with a confirmed hypersensitivity to yeast benefit from the control or rotation in their diet also of foods that are fermented in various ways.

Therefore the diet is not limited to foods which contain yeast, but it also includes those products that have undergone any fermentation process even if brewer’s yeast, natural yeast or chemical leavening agents have not been added.

It’s important to carefully read this profile because yeast, opposite to milk or wheat, cannot always be detected by reading the ingredient labels, since this category also includes all fermented foods in addition to those which clearly contain yeast. For this reason you won’t find yeast listed among the ingredients in yogurt, tea, or honey but they are nevertheless foods that have to be considered part of the yeast family.

Weekly abstinence can also be useful for everyone. Given the fact that yeast is one of the most common components in our daily diet, it’s worth planning one day per week of “abstinence” in order to free the body of any possible overload, even if a specific reactivity hasn’t been found. In our usual diet, foods that are leavened, together with cold cuts, are also the foods containing the highest salt amount, therefore on diet days you’ll also be reducing your salt intake as a useful consequence.

List of foods containing yeast, to avoid on a rotational basis according to the instructions given:

  • All leavened baked goods: bread, crackers, breadsticks, rusks, cookies, pastries and bread-like products in general, including those that are “naturally fermented”. The restriction on baked products also includes oven baked foods containing flours. Even if not containing yeast, they undergo a partial levitation during baking. This means that even unleavened bread is included in the list (mixing and cooking of unleavened bread gives rise to a partial, even though very slight, fermentation process). The same is true for Wasa slices or other types of breads or slices, even though they are labeled “yeast-free”, crisp bread, flatbread or Sardinian bread.
  • Mushrooms (since they are fungi like yeast): champignons, porcini, dried or oil-preserved.
  • All cheese, fresh or aged, and tofu (soy cheese).
  • Honey and yogurt even if naturally fermented, animal or soy.
  • Fermented beverages: beer, wine, all alcoholic beverages, tea. Borscht – the typical Russian soup made with lacto-fermented beets.
  • Seasonings: vinegar (including apple vinegar), bouillon cubes (almost all contain yeast, even natural ones), industrially prepared mayonnaise (for its vinegar content) and macrobiotic sauces (almost all are fermented, like soy sauce, tamari and miso).
  • Some medicines: yeast extracts, many food supplements (especially vitamin B group which are often extracted from yeast). Ask your physician about the use of probiotics (lactic ferments). Be careful when using mother tinctures or glycerine macerates because they are alcohol based. Use dried extracts or different form of salt (e. g. oxyprolinates, bysglicinates) instead.
  • Leftovers or cooked foods that have been kept for several days: foods allowed to ferment or fruits and vegetables that have been left out in the open air. When food starts to become sour after it has been kept for a period of time or because it was previously acidified with vinegar or lemon, this means that it’s producing an acidic fermentation. Foods that tend to readily initiate this type of fermentation are certain cooked vegetables, cous cous, soups, tomato sauce and chopped fruits such as fruit cocktail. After several days, even fruit and vegetables kept in the open air (but also fruit juices that have been kept open in the refrigerator) undergo an oxidation process that can interfere with the success of the diet. Even small dark marks that form on fruit and vegetables are reason for alarm: they are fungi that must be avoided in this type of diet.
  • Citric acid: a preservative contained in many foods as a replacement for lemon juice (derived from genetically modified Aspergillus fungus).
  • Dried fruit such as raisins (be careful with some mueslis), dried apricots, dried dates, etc.

Pay attention to your chewing process: chew food for as long as possible before swallowing, because pieces of food that are swallowed but not chopped up sufficiently inevitably remain in the stomach for longer periods of time giving rise to a fermentation process. Avoiding bread in order to stay away from fermented food is equally important as not allowing food to ferment in the stomach because of poor chewing. You can help yourself by remembering to “put down your fork” after each bite, in order to be conscious of putting food in your mouth, an act that is often performed without thinking, instinctively or hurriedly when we haven’t yet finished chewing the previous bite. This is a simple change of habit, but a great help for those who have difficulty eating more slowly.