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The symptoms caused by this group of intolerances tend to accumulate in a rather disturbing way.
Milk intolerance means constipation or diarrhea, mucus, skin issues; yeast intolerance causes a sort of “drunkenness” that impairs lucidity; it also facilitates fungus contagion, such as candidiasis or mycoses. The result is an intense feeling of mental and physical fatigue; as a matter of fact, some students and professionals have learned to avoid yeast as a form of doping, in order to enhance their performance under stress.
When someone is also hypersensitive to natural salicylates, which are present in many foods - especially fruit and vegetables - the body shows easy bleeding (a typical effect of aspirin), immediate or chronic itching, heavy breathing (asthma) and, strangely enough, analgesics act in the opposite way as how they are intended.
The end result is that a person with these intolerances doesn't live well. He experiences the intense fatigue due to milk, but also the “drunkenness” due to yeast, which dulls his reactions; and moreover, there's an annoying itching, and if he has a headache or stomach ache and takes a pain killer, he feels worse.
This multi-intolerance is definitely a terrible nuisance for someone who needs to count on his own energy: politicians, managers, doctors, pilots or someone who must drive a vehicle for a long trip.
What does “avoiding milk, yeast and salicylates” mean?
For a person who is intolerant, avoiding milk (on diet days) means avoiding all milk of animal origin (cow, goat, sheep, skimmed, pre-digested...) and all related products such as yogurt, whey, cheese, butter, cream and ice cream. It's also important to carefully read the fine prints of the ingredients labels, because milk is still milk even under the name of “casein” or “lactoglobulin”.
Avoiding yeast is slightly more complicated. One needs to be careful with all leavened products (bread, crackers, snacks...), but also wine and vinegar, honey, mushrooms, molds and leftovers that have been kept for too long.
Salicylates, on the other hand, are naturally present in many foods and are therefore not to be eliminated: it's enough to keep them under control, keeping an eye on your daily intake of salicylates selecting the right foods to eat. It's also possible to effectively supplement your diet with low dose hyposensitizing vaccines which facilitate an easier contact with foods that contain salicylates.
How can a person manage the milk, yeast and salicylates diet?
You can eat fruits and vegetables, you simply need to check their salicylates content. Meat, fish and fresh eggs are fine. You may choose among a large variety of vegetable milks: rice, chestnut, soy. You can also enjoy many types of pasta, grains, and flours: wheat, rice, barley, spelt... Instead of bread you can eat rice or potatoes prepared in many ways. Manufactured sweets and breads may be replaced by yeast-free slices, extruded crackers and hardpans - all easily found in supermarkets.
Suggested diets
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