Yeast

Sources:

Bread and cereal products containing yeast;
Most breads, rolls, croissants, Danish pastries, doughnuts, Chelsea buns, bath buns, some American "muffins", crumpets, muffins.

** Usually YEAST FREE .... check Labels;
Soda or scofa bread, pitta bread, chappattis, naan bread, matzos,
most crispbreads and crackers, rice cakes.

Alcohol: Mainly beer, wine cider.

Stock: Most stock cubes and gravies. Vegetarian brands available without yeast - check labels. Bovril, Oxo, Marmite,Vegemite and other brands of yeast extracts.

Vinegar: Other dressings, pickles, and chutneys containing vinegar.

Fermented or ripe foods: (These may possibly affect you so test individually, ie with 4 days gap between each) ripe cheeses, saukraut, soy sauce,miso. Anything that has been opened and stored for a long period, eg Jam.

Other Sources: Quorn (mycoprotein), hydrolysed protein, hydrolysed vegetable protein or leavening (Check Labels). Monosodium glutamate, sometimes citric acid.

Secondary Sources:
Dried fruit, malt, buttermilk, sour cream, synthetic cream, yoghurt, over ripe fruit, tofu, old left-over food. Vitamin-B tablets unless marked "yeast free".

 

**If you eat a great deal of Yeast Free bread, it is advisable to take one yeast-free multi-mineral tablet a day.

N.B. If there is no improvement after 3 weeks, revert to a normal diet.

Checked 4/2009