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When someone is hypersensitive to yeast (food yeasts, but also molds, fungi, fermented foods...) there's a state of intense fatigue, disposition to certain fungal contagions such as candidiasis, vaginitis, mycoses and the body experiences a sort of generalized “drunkenness” that decreases physical and mental lucidity.
The situation becomes complicated when someone is also hypersensitive to natural salicylates, which are present in many foods - especially fruit and vegetables - not to mention artificial compounds such as aspirin. A person bleeds easily (a typical effect of aspirin), there's turbinates hypertrophy, 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 has itching, bleeding gums and/or intestines and often has recurring or persistent candidiasis. He has headache and if he takes a pain killer, he feels even worse. In addition he's also a little “drunk”, has troubles reasoning, and often has trouble breathing: asthma is an important sign of salicylates sensitivity.
What does “avoiding salicylates and yeast” mean?
Salicylates are naturally present in many foods and therefore cannot be eliminated: it's enough to keep their intake under control, following your doctor's instructions. This means avoid eating foods that contain the highest amount of this substance in the same day. It's also possible to effectively supplement the diet with low dose hyposensitizing vaccines which allow a more comfortable contact with foods that contain salicylates.
Concerning yeast, this diet requires that you avoid chemical and natural yeast, including fungi, environmental molds and fermented products. There are also a few surprises: all products that are baked in the oven (even if they don't contain yeast) develop yeast during cooking; honey is rich in yeast; all alcoholic beverages as well as vinegar are produced through fermentation; cheese, yogurt, lactic ferments, vegetables or juices that have been kept in the refrigerator for a couple days are fermented as well.
How can a person manage the salicylates and yeast diet?
Concerning salicylates, diet is not a big deal: just take a look at the foods profile and found out that it's not so complicated to choose an apple instead of a pear. Concerning yeast, on the other hand, you'll need to “rethink” and adapt many daily foods, from bread to snacks. Luckily, pasta is fine, as well as cereals and flours of almost every sort: wheat, rice, barley, corn, buckwheat... Bread can easily be replaced by rice, baked potatoes, grilled polenta. Plus, many supermarkets now carry delicious yeast-free crackers or hardpans.
Suggested diets
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