Doug's Allergy Answer...

Note: This is my opinion and is not to be taken as qualified medical advice.

There are different types of fermentation. Some types use yeast (for example beer and wine).

Fermented vegetables, pickles for example, are fermented using bacteria, which is not a problem for a yeast or mold allergy.

Cheese is "fermented" using both bacteria and mold (depending on the cheese).

There is no "rule" that says all types of fermented foods are a problem for everyone with a yeast and/or mold allergy. To be sure about what foods effect you and which do not, it is best to first cut out all fermented foods, and see you you feel.

If you feel better, then you can gradually reintroduce some foods (one at a time) in small quantities and see how that goes. Over time, increase the quantity, then if that goes well, try another food.

Eventually you will know exactly which fermented foods are OK for you and which are not.

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