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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 the treatment for celiac disease.
Wheat, its related grains and derivatives contain many potential allergens that can cause highly visible signs such as flakey dermatitis (or dandruff); diarrhea (due to malabsorption); inflammatory headache.
The situation becomes complicated when the body is also hypersensitive to fermentations (yeast). In this case 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.
When someone also is hypersensitive to natural salicylates, which are present in many foods - especially fruit and vegetables - there are other signs: there's easy bleeding (typical of salicylates, such as aspirin), asthma, immediate or chronic itching and, strangely enough, analgesics act in the opposite way as how they are intended.
A person with these intolerances often has a stomach ache and headache (and if he takes an analgesic, he feels worse); he has dermatitis or dandruff due to wheat, in addition to the nuisance of itching. He's tired, has breathing difficulties (asthma) and easily becomes ill because his overloaded intestine cannot guarantee energy and immune defenses. Most of all, he suffers the “drunkenness” due to yeast, which dulls lucidity and quick reflexes.
What does “avoiding salicylates, wheat and yeast” 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 Salicylates + Wheat + Yeast: yes and no foods.
Salicylates which are naturally present in many foods, are 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 according to our food profile. 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 wheat, yeast and salicylates diet?
The regulation of salicylates in your diet requires just a little care: you simply need to rotate good things in order to stay within the suggested daily quantity.
Keeping yeast and wheat under control, on the other hand, it's rather demanding because 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.
Anyway, there are many other grains and flours that can lend us a hand on diet days: rice, barley, corn, buckwheat, millet, quinoa, etc. as well as “alternative” pasta or hardpans (rice, corn...) that can easily be found in many supermarkets.
Suggested diets
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