Hi Felicia,
It could be yeast, although this does not seem like the most likely problem. If it is a yeast problem, it is more likely driven by sugar than the cooked yeast in toast.
I’d be more suspicious of the gluten in toast and any other wheat products that you eat. Another very common cause of such problems is intolerance to dairy products (lactose intolerance).
You are lucky that the problems clear up quickly and the symptoms triggered quickly. This will make it much easier to diagnose the problem, and you can do it better without doctors.
Try cutting out different types of food that might be causing the problem. Cut out all gluten one day. All sugar another day. All dairy on a different day. See what happens. Read the articles on this website about self-testing for allergies to get more information.
Good luck!
]]>Thanks for that Rayna.
A refinement to your suggestion: since it is hard to get $wheat$ without $gluten$ (where do you find that anyhow – $gluten-free$ wheat is probably wheat starch, isn’t it?), an easier test would be to introduce wheat-free gluten into your diet, rather than gluten-free wheat.
]]>It took me years to figure out my wheat allergy. I am allergic to the actual wheat and not the gluten. For me the more whole the grain is the worse my reaction. Conversely, the more processed (like wonder bread) the less I react.
I eat spelt bread. The rice bread is awful! When I bake (and I bake a lot) I substitute all purpose flour for oat flour. All that is in it is oats. It bakes pretty well and most people either don’t notice a difference or actually think it is better. I make a lot of muffins and that usually satisfies a bread craving.
To tell if you are allergic to gluten or the actual grain, I would recomend a 6 week fast from grains all together. Then you can try a wheat without gluten (it can be found) and then try gluten without wheat. You will likely react to one of them. With a 6 week fast from grains, you will have flushed the allergen out of the system and then you will have a stronger reaction to a smaller amount when it is reintroduced and you will know for certain.
Best wishes!
]]>Hi Brenda,
We often crave the things we are allergic to. Strange, isn’t it!
They key is to make gluten/wheat-free food that you like, and ignore the cravings for a while. Yes, that sounds difficult, but if you stick to it, the cravings will go away.
From what you describe, you could have a wheat/gluten allergy, or a yeast allergy or both.
The problem with the foods you mentioned is that they have sugar and refined carbohydrates which can fuel yeast problems.
Try and avoid refined carbohydrates and all sugar. This is not easy, I know, but once you get started, your cravings will reduce. If you feel better, then you know you’re on the right track and it will all be worth it.
Hope that helps!
]]>Hi there
I am really battling at the moment. Whenever I eat bread (and I normally eat whole wheat or brown), or savoury biscuits like provita, salticrax and even snackbread biscuits I get a rash and my breathing becomes rather laboured in the sense that sometimes I really need to concentrate on breathing!! I have always thought it was a yeast allergy, however, I am sure biscuits do not contain yeast. Then I must assume that it is either a gluten or wheat allergy.
Can someone help me on this?
The other question is that if I am allergic to wheat and / or gluten, what on earth does one eat for lunch that will satisfy the bread cravings? I am not a big bread eater, but do enjoy my toast and a sandwich or provitas or whatever for lunch!
Desperate!!
]]>