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The yeast diet is to be used when hypersensitivity to fermentation causes significant reactions within the body such as fatigue, susceptibility to certain infections (candidiasis, vaginitis, mycosis, chronic lung disorders).
A body that is hypersensitive to yeasts often experiences a sort of generalized “drunkenness” that dulls physical and mental lucidity (there are managers and students who have learned to avoid yeast as a kind of doping in order to increase their concentration).
What does “avoiding yeast” mean?
For people who are intolerant, avoiding yeast means that - on the “diet” days - one must avoid yeast (chemical and natural, including mushrooms, and also environmental molds), as well as fermented products.
This area presents a few surprises: all oven-baked products (even if yeast-free) develop yeast in the baking process; honey is rich in yeast; all alcoholic beverages and vinegar originate from fermentation; cheese, yogurt, lactobacillus as well as vegetables or juices left in the refrigerator for a few days are all fermented.
How can a person manage the yeast diet?
Bread, wine, cheese and alcohol must be placed on stand by during diet days, but it only takes a moment to find out many other tasty things to eat. You can eat pasta, rice, potatoes, polenta... As well as crepes: be sure to have a good non-stick pan on hand. Vegetables, fruit, meat, fish, eggs and a wide assortment of beverages are allowed. There are many desserts, too - nougat, puddings, chocolate creams - all perfectly allowed in this diet.
Suggested diets
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