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It's easy to see when the body is hypersensitive to fermentations (yeast). One is susceptible to certain contagions (candidiasis, vaginitis, mycoses) and experiences a sort of generalized “drunkenness” that steals physical and mental lucidity.
The situation becomes complicated when someone is also hypersensitive to natural salicylates, substances similar to aspirin, which are present in many vegetables. A person bleeds easily (a typical effect of aspirin), there's asthma and itching, immediate or chronic.
If we also add salt excess (that implies hypertension, heavy body and ankles, breathing difficulties), “salt induced” asthma adds to the breathlessness due to salicylates, and the result is unpleasant.
There is the nuisance of urticaria and candidiasis, the heaviness due to salt excess, the “drunkenness” due to yeast and a heavy breath. A person is irritable and has difficulty moving and reasoning.
What does “avoiding salicylates, salt and yeast” mean?
Salt is naturally present in many foods (and in the body) so you don't need to eliminate it, it's enough to keep it under control. In order to control salt excess, it's usually sufficient to look at the labels and put aside everything that is industrially produced, replacing it with homemade or specially chosen products.
Concerning yeast, labels don't help so much. Of course you must avoid all leavened products (bread, cheese, wine...) but also vinegar, mushrooms, honey and fruit cocktail that has been kept in the refrigerator for a while.
Salicylates are also naturally present in many foods and are therefore not to be eliminated: it's enough to keep them under control, following your doctor's directions about “limits”. In other words, it's sufficient to keep 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 salicylates, salt and yeast diet?
Concerning salicylates, the problem is quite easy to solve: just take a look at the list of “yes and no foods”; it's not difficult to pick an apple instead of a pear. Concerning yeast, on the other hand, you need to “re-think” and adapt many foods that you eat on a daily basis, from bread to snacks. There's an advantage: in our culture almost all foods that are leavened are also salted, therefore keeping yeast under control we're doing the same also for salt. Pasta, rice, many grains and flours are allowed, just add a small pinch of salt during cooking. Meat, fish, eggs, milk are allowed as well. And during “bread-free” days in many stores you can find tasty extruded or hardpans without yeast and without salt.
Suggested diets
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