Yeast
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Yeasts are organisms in the fungi kingdom. Of the 1,500 or so species of yeasts that have been discovered so far, two are of particular interest to people with allergies: Saccharomyces cerevisiae (used in baking and brewing) and Candida albicans (responsible for candidiasis i.e. yeast infections).
Other species of yeast are involved in both food production (useful) and infection. This article is confined to discussing Saccharomyces cerevisiae and Candida albicans.
Yeast and Food
The use of yeast to produce food and alcohol is an ancient practice. It is particularly useful for producing bread and beer.
Depending on your tolerance for yeast, you may be able to have a limited quantity of some types of food that use yeast.
Bread
In bread, the growth of yeast releases carbon dioxide, which forces the bread to rise. Yeast does not survive the baking process, but many of the allergy-causing proteins do. For this reason, you may find that bread causes problems if you are allergic to yeast. It may also be one reason that some people feel fatigue after eating bread.
Yeast Extract
Some foods made primarily of yeast. See Foods That Always Contain Yeast on this website.
Beer and Wine
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Yeast produces alcohol during beer brewing and wine fermentation. It also causes the fizz in beer and some sparkling wines. The yeast in beer and wine can be alive when you drink it. For this reason, beer and wine are especially bad for people with a yeast allergy. It can also cause fatigue after drinking beer or wine.
Distilled Alcohol
Yeast is used in the fist stage of alcohol production. Spirits such as rum, whisky and brandy. The distilling process concentrates the alcohol and leaves most of the yeast behind. Vodka and gin are especially pure and generally safe for people who must avoid yeast. Some methods of distilling are less efficient. Some types of single malt whisky for example, may have higher levels of yeast than a typical blended product. This level may or may not be within your tolerance for yeast intake.
Yeast Infections
The most common type of yeast infection is caused primarily by Candida albicans. This is not an allergy, but if you are allergic to yeast, a yeast infection may cause you to suffer both from the direct symptoms of a yeast infection as well as your yeast allergy symptoms.
Related Articles
- Foods that Contain Yeast
- Yeast Allergy
- Types of Yeast
- Tired After Eating Bread
- Tired After Drinking Beer or Wine
- Top 20 Food Allergies with Delayed Reactions
{ 15 comments… read them below or add one }
Yeast Intolerance
I have just found out that I have a yeasr and Gliadin(Gluten) intolerance. What can I eat?? It seems that all bread products, cakes, biscuits are totally out as well as sauces as everything contains citric acid. I also have a cow’s milk intolerance although this is less than the yeast which seems to be the main offender. Any help would be greatly appreciated as I have had terrible sore/itcy raised “nettle sting” like rash for over 2 months gald to be rid of the worst although still itchy, but hungry.
Gluten free diet
Hey,
check out Elisabeth Hasselbeck’s book The G-Free Diet: A Gluten-Free Survival Guide. She includes lists of things that contain gluten…and lists of things that don’t. Plus, there are recipes too. And she includes what kinds of products (nonfoods) that contain gluten as well. Very good book. Know you’re not alone!
A of months ago I read an article on dandruff that suggested a possible fungus connected with yeast. I had a very itchy, flakey scalp with raised red patches which drove me mad and was very embarrassing. The article suggested not eating cheese or dried fruit which I love in moderation. I also used Nizoral shampoo to help my scalp. I lay off the cheese and fruit and the condition cleared. Just lately I have started eating a little cheese again – and guess what – the ichy flakey scalp is back! That will teach me!
I’d heard of a fungus connection with dandruff, but didn’t know about the yeast connection, or the effect of dried fruit and cheese.
Thanks for those tips!
oveOverall, stay away from food with the following ingredients: wheat, Barley, Malt, Rye, Spelt, MSG (I know, it’s horrible). Look for all-natnatural food items (ie yogurt dressing instead of regular salad dressing which almost always has MSG). The more junk used to make a food item, the more likely it has gluten.
I agree. Also, the more junk used to make the food you eat, the more junk you eat, and that’s not healthy! I bet a lot of people become ill more because of eating a lot of processed food than any particular allergy.
Look at it this way: having a gluten allergy or celiac disease is a blessing in disguise: it forces you to eat health
do you have a list of yeast free beers please.thank you
As far as I know, all beers contain yeast, since yeast is essential to making beer.
The only way to drink and avoid yeast is to have cocktails. Not the same as beer I know!
What does a yeast allergy and citric acid have to do with each other?
Actually, I’m not so sure there is much of a connection.
Most citric acid is produced by Aspergillus niger mold, fed on a sugary solution. The mold is filtered out. Of course there could be unintended yeast in the process.
Personally, I feel it is a bit of a stretch, but the subject of avoiding citric acid does come up when discussing yeast allergies.
The fact is that yeast can not be completely avoided. It is literally everywhere. The key is to avoid large amounts of it. I don’t think that tiny amounts that might be in citric acid amount to anything significant, especially considering the amount of citric acid one might consume.
Others may disagree. If I come across more definitive information one way or the other I will share it with you.
I’ve been trying to research allergy symptoms, and am wondering what are the actual symptoms for a yeast allergy? I’m trying to nail down the difference between a yeast and a gluten allergy. Whenever I have pasta, any kind of alcohol, bread, rice, I am bloated for days: my hands swell, my feet swell, my face, my stomach is bloated, etc. But if I eat whole wheat bread/pasta, this doesn’t happen. Alcohol, it doesn’t matter which type I consume. I’ll be bloated and swollen for days afterward.
It can be easy to confuse the symptoms of a yeast allergy with those of a gluten allergy, or any other allergy, because the symptoms depend little on the food and mostly on the individual.
It really comes down to whether or not you get symptoms from a specific food, in other words cause and effect.
I’m helping a friend recently diagnosed with a yeast and egg allergy. Not having trouble determining what has egg in it. The problem is yeast. I just called Old El Paso/Pillsbury about their tortillas. They say that yeast would not necessarily be listed on the package but it could be included. It would depend on the suppliers of the ingredients.
A product on his foods to avoid list includes chocolate–what is the connection here?
Do saltines, pretzels, or graham crackers typically contain yeast?
How do we find out about a yeast allergy, please?
Hi Dee,
Avoiding yeast feels like a mine field.
The fact is that you can’t avoid all of it, unlike with other food allergies. You should certainly try to avoid most of it – as much as you can. But don’t stress about what you don’t know about. It takes time to get good at avoiding these things.
Start with a list of food that you know is yeast-free. Those are your safe foods. Next, start expanding that list.
Besides web research and books, you can also call manufacturers, as you have already done, to expand your safe list.
I can’t tell you about the foods you’ve listed except chocolate.
Chocolate is processed by piling it up in a heap and allowing it to ferment. This is what develops some (if not all) of the flavors. Yeast is a part of this fermentation process. Bummer!
There is a link for a Yeast Free Cooking Manual & Cookbook you can check out.
I am suffering with Post Nasal Drip & Bad breath, in this regard Yeast Allergy can aggregate the problem ?