\nI am allergic to yeast and mold, does that mean that I have to avoid all fermented foods? If so, why?
\n<\/p>\n

Doug’s Allergy Answer…<\/h2>\n

<\/p>\n

Note:<\/b> This is my opinion and is not to be taken as qualified medical advice.<\/p>\n

There are different types of fermentation. Some types use yeast<\/a> (for example beer and wine). <\/p>\n

Fermented vegetables, pickles for example, are fermented using bacteria, which is not a problem for a yeast or mold<\/a> allergy.<\/p>\n

Cheese is “fermented” using both bacteria and mold (depending on the cheese).<\/p>\n

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.<\/p>\n

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.<\/p>\n

Eventually you will know exactly which fermented foods are OK for you and which are not.<\/p>\n","protected":false},"excerpt":{"rendered":"

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