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When we talk about “wheat”, “celiac disease” immediately comes to mind. However, celiac disease (gluten allergy) can be quite different from a food intolerance to wheat (which contains many other allergens), and only an expert doctor can properly evaluate the relationship between these hypersensitivities and a possible treatment for celiac disease.
Wheat intolerance shows visible signs: flakey dermatitis (or dandruff); diarrhea due to malabsorption; inflammatory headache.
When the body is also hypersensitive to fermentations (yeast), there is an increase in vulnerability to fungus contagions (candidiasis, vaginitis, mycosis, chronic lung problems...), but most of all, the body develops a sort of generalized “drunkenness” that steals mental and physical lucidity (some managers, professionals and students have learned to follow the yeast diet as a sort of “doping” in order to increase their ability to concentrate).
The situation becomes complicated when someone is also hypersensitive to nickel. Nickel is poorly absorbed by the skin; recently, however, negative reactions to nickel have increased, probably because of the widespread use of industrial fats which contain it as a residue. The “signs of nickel” mirror a toxic overload and usually affect the skin: dyshidrosis (dry, cracked and blistered skin), atopic dermatitis, eczema; headache and gastro-esophageal reflux may also be present; all signs of a body that is handling (and trying to get rid of) a heavy toxic load.
The general picture of this diet is discomfort: the stomach is out of sorts, there are frequent bouts of cystitis, dandruff, an aching head that has troubles reasoning, skin problems (that can vary in location and severity) complicated by the nuisance of itching and - often - asthma.
What does “avoiding nickel, yeast and wheat” mean?
The allergens contained in wheat are present in the entire grain; on diet days it's therefore necessary to avoid white flour, whole wheat flour and bran, as well as rye, spelt and kamut due to their similarity to wheat.
Avoiding yeast means that you need to be careful with chemical or natural yeast, but also everything that ferments or is fermented, including mushrooms, wine, and perhaps even the molds in the basement. The list of yeast holds a few surprises: the best thing to do is to always keep an eye to our food profile Nickel + Wheat + Yeast: yes and no foods.
Concerning nickel, it's impossible to completely avoid it. Ideally, the goal is to stay as far away from it as possible. The realistic approach is to observe a control diet that reduces the consumption of foods that contain the greatest quantity (cocoa, tomato, pear...) and rotate them in such a way that the body isn't “overloaded”.
The nickel diet can be effectively supplemented with low dose hyposensitizing vaccines that allow an easier contact with foods and objects that contain nickel.
How can a person manage the nickel, yeast and wheat diet?
This diet is rather demanding because it means that on diet days you will need to replace many usual foods, from bread to wine to snacks. The advantage is that, in our traditional diet, flour is usually combined with yeast, so, when we learn to keep flours under control, we also solve many yeast problems without additional worry.
Following the wheat + yeast diet also means learning to use many other grains and flours such as amaranth, barley, rice, corn, quinoa (but not rye, spelt or kamut).
Nickel presents two difficulties. One is simple: fruit, vegetables, seeds and cereals contain nickel in varying quantities, but taking advantage of the profile “yes and no foods” will make it easy to manage foods that are rich in nickel. The second problem, much more complex, is avoiding industrial food fats and not only hydrogenated ones. This means avoiding snacks, cookies, crackers, manufactured ice cream, canned foods and tin plates.
But nothing can stop us from using “alternative” foods, choosing among an ever growing variety of products that today can be readily found in many supermarkets. Even bread can easily be replaced by hardpans, rice, steamed potatoes, crepes (made with rice flour); and cooked fats can be avoided by using a little creativity when you cook.
Suggested diets
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