Diet, Yeast Allergy, and Yeast

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According to the food intolerance consumer guide, one in three people suffer from sensitivity to yeast. There are some individuals who are sensitive or allergic to yeast itself, without a diagnosis of candidiasis or yeast infection.

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The yeast Saccharomyces cerevisiae has long been utilized to ferment the sugars of rice, wheat, barley, and corn to produce alcoholic beverages and in the baking industry to expand, or raise, dough. In bread, this fermentation gives off carbon dioxide and ethanol. The carbon dioxide is trapped within tiny bubbles and results in the dough expanding, or rising. Saccharomyces ellipsoideus or S. Minor is a wild yeast that is found on fruits, especially grapes, and grains, and is used for making sourdough bread.

Foods containing baker’s/ brewer’s/ wild yeasts / mold

• Anything fermented (vinegar, alcohol, soy sauce, miso, etc.)
• Breads, rolls, pretzels, pastries, cookies (containing bakers yeast)
• B–complex vitamins and selenium products, unless labeled “yeast–free”
• Malt or foods containing malt
• Beer
• Blackberries
• Blueberries
• Buttermilk
• Canned or bottled juices
• Cheese (all kinds)
• Cider
• Citric Acid (this used to be made from citus juice, but is now made from fermented corn)
• Dried fruits
• Ginger Ale
• Grapes
• Jams/ Jellies
• Lactic acid (generally made from fermented corn or potatoes)
• Liquor
• Malt
• MSG (produced from fermentation of starch or sugar)
• Mushrooms
• Raisins
• Aged meats (sausage, bacon, etc.)
• Black tea
• Grapes
• Malted barley flour
• Olives
• Peanuts and peanut products
• Preserved or pickled foods
• Root beer
• Soy sauce, miso, tamari
• Strawberries
• Tempeh
• Vinegar (and foods containing vinegar, such as olives, mustard, ketchup, etc.)
• Wine
• Yeast extract  (autolyzed, hydrolyzed)
• Yeast spreads such as Vegemite or Marmite, etc.

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