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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, chronic lung problems) and experiences a sort of generalized “drunkenness” that steals physical and mental lucidity.
The situation becomes worse when there is also an excess of salt which means hypertension, heavy body and ankles, breathing difficulties (asthma) resulting in an overall state of fatigue.
What does “avoiding 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.
Yeast require a little more attention because labels don't help so much: all oven baked products (even if they don't contain yeast) develop yeast during the cooking process; honey is rich in yeast; all alcoholic beverages, including vinegar, are produced through a fermentation process; and also cheese, yogurt, lactic ferments, and even vegetables or juices that have been kept in the refrigerator for several days are fermented.
How can a person manage the salt and yeast diet?
There's an advantage: in our culture almost all foods that are leavened are also salted, therefore we catch two birds with one stone. Pasta, all cereals in grain and flour form, rice and polenta are allowed, just add a small pinch of salt during cooking. Today stores carry tasty extruded or hardpans without yeast and without salt. Vegetables, fruit, eggs, meat and fish are allowed in this diet, as well as many kinds of sweets.
Suggested diets
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