Yeast Intolerance – Foods to Avoid

The first part of combating yeast intolerance is making the necessary dietary changes. And this may mean having to stay away from the foods you love because of your yeast intolerance. Foods to avoid are mainly those that contain yeast in them such as most breads, cakes, pies, tarts, other pastry, or pizza crust. Alcoholic drinks like beer and wine, as well as vinegar, soy, and malt which also have yeast because it underwent fermentation during processing. Other foods also have yeast because of the way they are made or stored. Pickled, smoked, cured, or processed meats like bacon and other cold cuts also have yeast. Fungi like mushrooms also have yeast as well as mold susceptible foods like cheeses, dairy products, nuts, raisins, flake cereals, dried fish, and even tea and dried herbs. Also stay away from vacuum packed foods as these are also not free from yeast.

If you want to stop the over-growth of yeast in your body, the first step is to avoid consuming foods that contain yeast.

Going on a Gluten and Yeast Free Diet

Gluten is a type of protein that is present in grains specifically wheat, rye, and barley. Yeast on the other hand is a type of fungi that is used in fermentation (or converting carbohydrates into carbon dioxide and/or alcohol). Gluten is usually an unavoidable ingredient in breads while yeast is often also used in baking. Hence, this is what makes it hard to go on a gluten and yeast free diet. On the other hand, it’s still possible to go on a special diet minus the gluten and yeast. There are better options for those suffering from Coeliac disease and/or Candidiasis.

For instance, not all grains have gluten in them. For your breads or fiber sources, you can use whole-wheat grains / flours that don’t have gluten in them – corn, buckwheat, amaranth, millet, oats, sunflower, soybeans, and quinoa. These grains / flours are also yeast free or don’t promote the growth of yeast, making them the best alternative for those with gluten and yeast intolerance.

Probably the only disadvantage in eating bread without gluten is that your bread’s staleness and elasticity are affected. Without yeast also, your bread will be lacking in some softness and airiness.