![\"Yeast](\"\/files\/Yeast%20allergy%20and%20Vinegar.jpg\" "\\"Yeast")
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Yeast allergy suffers are forever on the watch for yeast-containing foods to avoid. Many wonder if vinegar is a problem if they are on a yeast-free diet.<\/p>\n
There are many types of vinegar. They all have one thing in common: they involve fermentation with yeast<\/a>. This is bad news if you have a yeast allergy<\/a>. This is not the whole story on vinegar and yeast so keep reading.<\/p>\n Vinegar can be made from pretty much anything that can be fermented. Here are some examples of different types of vinegar:<\/p>\n The first stage in vinegar production is to ferment sugar-containing food into a dilute alcohol (ethanol) containing liquid. This first stage is very much like wine<\/a> or beer<\/a> production.<\/p>\n This first stage of malt vinegar production is similar to beer-making in that the barley<\/a> must first be malted, turning starches into sugars, before fermentation can take place.<\/p>\n The second stage to vinegar production is to sour the based-based liquid with acetic acid bacteria. <\/p>\n Acetic acid bacteria is a range of bacteria types that metabolize alcohol and turn it into acetic acid.<\/p>\n Unlike the fermentation process, in which yeasts convert sugar into alcohol in the absence of oxygen, acetic acid bacteria require oxygen.<\/p>\n Distilled vinegar takes vinegar, made as described above, and distils it to concentrate the acetic acid and purify the vinegar.<\/p>\n Distilled vinegar is not guaranteed to be yeast-free, but has little (if any) yeast protein in it, depending on how carefully the distillation process has been conducted.<\/p>\n If you are on a yeast-free diet, it is generally advised that you avoid yeast.<\/p>\n To some extent this depends on the reason for your yeast-free diet. If you have a yeast allergy<\/a>, any type of vinegar, with the possible exception of distilled vinegar, is likely to be a problem.<\/p>\n<\/div>\n\n
Distilled Vinegar<\/h2>\n
Vinegar and Avoiding Yeast<\/h2>\n