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When someone is hypersensitive to fermentations (yeast) he or she lives in a rather odd state. This person experiences fatigue, is prone to certain contagions (candidiasis, mycoses, vaginitis, chronic lung disturbances) but above all, there is a sort of generalized “drunkenness” which dulls reflexes and lucidity (some managers, professionals and students during examinations have learned to abstain from yeast in order to improve their concentration).
The situation becomes even more uncomfortable when a person is also hypersensitive to nickel. Nickel is present almost everywhere, especially since it has shown up as a residue in food fats; those who are too sensitive to it often have skin problems (atopic dermatitis) especially their hands are frequently dry, cracked and covered with blisters (dyshydrosis).
Things definitely worsen if a salt excess is added to this scenario: this means hypertension, heavy body and ankles, troubles breathing (asthma), an overall fatigue.
What does “avoiding nickel, salt and yeast” mean?
Concerning salt, you need to realize that many ready-made foods, even unsuspected ones as sweets, contain quantities of salt that we really ought to avoid: just check the labels and discard almost everything that is industrially produced, replacing it with homemade or carefully selected products.
Both for yeast and for nickel, reading the ingredients labels is almost useless. Yeast means all leavened or fermented foods, but also mushrooms, environmental molds, all oven baked flours, honey and vegetables or juices that have been kept in the refrigerator for several days.
Nickel means some fruits and vegetables, but especially food fats, not only hydrogenated ones, and foods packaged in metal cans.
How can a person manage the nickel, salt and yeast diet?
Concerning nickel, the best thing to do would be staying completely away from it; however since this goal is unrealistic, a good control diet aims at avoiding and/or rotating those foods which contain the most, trying not to exceed certain limits. The diet can also be effectively supplemented with low dose hyposensitizing vaccines that allow a more comfortable contact with foods and objects that contain nickel.
Yeast and salt, on the other hand, require a bit more effort, but it's worth the trouble. Bread, wine, cheese, cold cuts and alcoholic beverages must be placed on stand-by during diet days, but nevertheless there are still many good things that one can eat such as pasta, rice, potatoes, crepes... There are also vegetables, fruit, meat, fish, eggs and a wide choice of beverages. A large selection of sweets ranging from nougat, to puddings, to creams is also perfectly compatible with this type of diet.
Suggested diets
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