Yeasts are a form of fungi. Saccharomyces cerevisiae is the yeast most often used for baking and brewing beer. Brewer’s yeast and Baker’s yeast are different strains of the species. There are multiple different strains, some are proprietary to different brewers. Saccharomyces ellipsoideus or S. Minor is a wild yeast that is found on fruits, especially grapes, and grains, and is used for making sourdough bread. Note that these are completely different from Candida Albicans, the yeast that causes vaginal yeast infetions, and that is subject of the controversial book “The Yeast Connection.” (Note: Don’t self-diagnose with Candida. Read this article about the dangers of doing so. Always consult with a reputable GI or allergist when dealing with food allergies/ sensitivities You may have an underlying medical problem that needs treatment.)
Some people have a sensitivity to yeasts, either due to the histamine content of foods that yeasts grown in, or to the yeasts themselves. It is fairly rare to have an Ig-E mediated allergy to yeast, though it is possible to be allergic to just about any protein, and there are documented cases in the medical literature of allergy to Saccharomyces cerevisiae. From what I have read, people with yeast allergies often have environmental allergies to molds and fungus. However, my daughter skin tests positive for a yeast allergy and negative for allergies to molds, once again proving that everyone is different and you just have to figure out what works and what doesn’t for you.
Let these lists act as a general guide for yeast and mold- containing foods. There are so many different yeasts and molds, and they are all around us. It is impossible to completely avoid them, the goal is just to reduce your exposure to them. Try some of our yeast free recipes.
Foods containing baker’s/ brewer’s/ wild yeasts
- Anything fermented (vinegar, alcohol, bean paste, soy sauce, etc.)
- Any baked good with baker’s yeast (pizza dough, bread, etc., including most sourdough breads)
- B Vitamins, unless stated that they are not from yeast
- Barley malt
- Canned or bottled juices
- Cheese (all kinds)
- Citric Acid (this used to be made from citus juice, but is now made from fermented corn)
- Dried fruits such as apricots, figs, or raisins
- Flavor enhancer (usually MSG, though it may also be yeast extract)
- Ginger Ale
- Jams/ Jellies
- Lactic acid (generally made from fermented corn or potatoes)
- MSG (produced from fermentation of starch or sugar)
- Aged meats (sausage, bacon, etc.)
- Black tea
- Malted barley flour
- Peanuts and peanut products
- Preserved or pickled foods
- Root beer
- Soy sauce, miso, tamari
- Vinegar (and foods containing vinegar, such as olives, mustard, ketchup, etc.)
- Yeast extract (autolyzed, hydrolyzed)
- Yeast spreads such as Vegemite or Marmite, etc.
Avoiding yeast can be a difficult diet to learn to cook for. These recipes are low in natural yeasts, and free of yeast additives. There are many more on Top Eight Free!