Food Allergy/Intolerance Confusion

Answered on August 19, 2014
Created May 14, 2013 at 2:09 PM

I had a recent food allergy/intolerance test and I'm a bit confused by the results.

I have an IGA reaction to...

Bakers Yeast Brewers Yeast

I have an IGG reaction to...

Milk Whey Yogurt Chicken Egg Yolks Bakers Yeast

The confusion is tied to Yeast. I don't eat bread or drink beer any more so that's not a huge problem but through a bit of research it seems like yeast is in everything. The tests show that I don't react to cheese (which I eat a lot of) but all of the yeast lists I find say to avoid cheese. While reviewing the results I asked my ND about Kombucha because I brew my own and home and he didn't think it was a problem but if you look online there's a lot of info pointing towards it crawling with yeast.

How does one avoid yeast?

The eggs yolks kind of suck but I have a goose egg connection that I can use for the next handful of months and then try reintroducing them latter.

Milk isn't too big of a deal either. My dairy intake is pretty much just cheese, butter and cottage cheese.

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1 Answers



on May 14, 2013
at 03:23 PM

One avoids yeast by strictly avoiding all processed foods -- even "traditional" or "ancestral" processed foods like cheese, kefir, or fermented veggies. Any foods like these -- foods that require fermentation -- are fermented by yeast and bacteria.

Kombucha would not be a yeast free food, as it is fermented by yeast and bacteria via the SCOBY (it's an acronym for "symbiotic colony of bacteria and yeast").

If you are hyper reactive to yeast, mold, and other fungus then you not only need to avoid foods like cheese, fermented drinks, and breads, but also foods that may have low (but existing) levels of fungal contamination. Usually this is food like grains (so easy to avoid on paleo), but even coffee is susceptible to this. Honestly, I wouldn't take it this far, unless you are trying an elimination diet or are very allergic to yeast and mold.

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