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Which One Of These Foods Could Be Making Me Bloat?

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This is my only user name but I have gone through enterolab. I did test positive for casein, gluten, and yeast intolerance. I limit soy due to hypothyroidism. My main list comes from my allergist who happens to be one of enterolab's physicians that they recommend. She also has celiac disease diagnosed through enterolab.

Technically I have an allergy to mold which is found in all yeast containing foods and I have a yeast intolerance show up due to enterolab. Have you ever been checked for a mold allergy through scratch and bloodwork? My nephew tested positive for yeast intolerance through enterolab also and when they did the full allergy testing he also has a mold allergy. ...]

OK. I asked because of the similarity in the names & gffamily had mentioned Enterolab and recently eliminating yeast and feeling better. I was curious about what list that poster was following. For example, skins on apples aren't on your list, but is on the list of gffamily.

I wonder why you can't have melon. The other fruit you can't have involves eating the outside of the fruit, where yeast would be harbored. Yet some fruit skins you can have, as I noted. Ack -- the more I think about the logic, the more confused I get. :huh: Why would that one site single out grapes & plums among all fruits with skin? And what about raisins -- I eat them all the time?

Years ago I had comprehensive scratch testing which found no allergies. I don't react with allergic-type symptoms to all of the foods you list, so I doubt I have a mold allergy. I certainly hope not, that is quite a list! Some of those items, though, I do avoid already.

The entire yeast-free diet (apart from a mold problem) is a confusing one. Many sites treat Candida overgrowth and yeast allergy or sensitivity as the same thing, and they aren't. Apparently there are controversies in the literature too as to what contains significant levels and what doesn't.


Just trying to research what alcohol, if any, I can have leads to conflicting results.

Unfortunately, I don't even know for sure if I have a yeast problem. Enterolab says that 10 and above is a problem; I had an 11. I don't know the margin of error and they wouldn't tell me. I haven't noticed a response to yeast, really, but I don't know if I've ever gone yeast-free for an appreciable period of time since the test. No, if this means not having wine :rolleyes:

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Im not sure of the differences. I think its one of those things where all the information isnt available. Even though Im really restricted its nice to have a list. I hated for years having to figure out what I could and couldnt eat, its very tiring and a very boring diet. I cant eat raisins but its the mold thing. Im not sure why melons are on the list but they are. I have issues with potatoes too and Im guessing its since it grows in the ground.

Tonight however you would never know that I avoid other things than gluten :lol: Im starting to feel sick, I will see later on though since my vegetarian stomach does not like dairy anymore! I feel like there is a baby kicking inside right now :huh: Will yeast do damage if it is an intolerance? I have yet to see information that it does. My symptoms are obvious since right now from chocolate Im having breathing issues and I need to use my inhaler. If you have no symptoms I dont know if I would worry about hidden yeasts especially when its so conflicting. Maybe just avoid obvious yeast containing foods?

Im sorry, I know it sucks to have such conflicting lists.

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I may be having symptoms, but I don't know for sure. With multiple intolerances, the possibility of other ones or cross contamination, different lists, other factors (water? exercise? sleep? the fact I'm menopausal?), etc., it is hard to know what I'm reacting to ... if anything. It could be chance and my mind is trying to find patterns that aren't there.

It is easy enough to say, "I ate this, the next day I was sick, QED" BUT there usually is some other factor or 3 I could point out.

For instance, I had insomnia & bad night sweats last night. Was it the very rigorous weight workout I did? The way I went a little overboard with the pistachios at lunch? Maybe those nuts were CCed? I flavored something with some old lemon juice. I went to a new restaurant last night. CC? Stuffed grape leaves or some ingredient there? (I rarely have this.) A flavoring in my main dish? The little bit of sheep's cheese (I can't handle cow's milk, but goat's milk seems OK, at least if I have just a little and rarely. I thought I'd try sheep.) I can probably come up with some other factors too.

But it could be one of those "menopause is like that" things.

Sometimes I think I should just do an elimination diet. But my husband already feels impinged upon as it is and the holidays are coming up ... If it is just menopause that does the night sweats and other things and these effects are just variable, I can see ending up thinking I have intolerances I don't.

I know there are supposedly other ways of testing for intolerances, but I don't know if they have been proven scientifically to work.

What I hope to do is stick with the yeast-free for a reasonable time period and then challenge it and see what happens.

I don't know if yeast will do damage if there is an intolerance but no symptoms. I can't find anything about this at all online. It would be nice if sites didn't equate yeast allergy/intolerance with Candida problems ;)

I hope you get feeling better. And I hope that chocolate isn't your problem ... that would be awful :o


Forgive the errors in the original post. I'm obviously not running on all cylinders.

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Actually caffeine and dairy are issues for me so yeah chocolate is out if I dont want to get sick. Intolerances are very hard to figure out I hope you can find yours soon. My symptoms from it usually reside in 24 hours so it doesnt take long for me except for gluten which can take up to a week.

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Thanks :)

Are you still mcdougalling? There was a post not long ago on the mcdougall board about salad dressings without vinegar and oil.

Tangy Salad Dressing

3/4 cup low sodium V-8 juice

3 Tablespoons lemon juice

2 Tablespoons finely chopped onion

1/4 teaspoon pepper

Combine and chill. Stir before using. Makes 1 cup.

Green Dressing

4 green onions, finely chopped

1/2 cup non-dairy milk

1/2 Tablespoon fresh lemon juice

Mix all together. Chill. Makes 1/2 cup

Spinach Dressing

1 cup non dairy milk

1 Tablespoon lemon juice

1 Tablespoon onion flakes

1 Tablespoon chopped spinach

1/4 teaspoon paprika

1/4 teaspoon curry powder

Mix together and chill. Makes 1 cup

Boiled Dressing

3 Tablespoons flour, arrowroot, potato starch, tapioca starch or cornstarch

(whichever you can use)

3/4 cup non dairy milk

1/2 teaspoon paparika

3/4 teaspoon dry mustard

2 Tablespoons fresh lemon juice

1/2 teaspoon garlic powder

Mix flour (or starch) and 1/4 cup milk. Stir into remaining milk. Add remaining ingredients and stir well. Put in the top of a double boiler. Stir until thickened. Curdling is normal prior to thickening. Chill. Can thin before serving, if desired. Add 1 Tablespoon of non dairy milk and dressing mixture and puree. Makes 1 cup.

I have inner ear problems due to caffeine ingestion and sugar so its rare that I cheat. If I do I usually go all out and have a snickers bar :D

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Thanks :)

Are you still mcdougalling? There was a post not long ago on the mcdougall board about salad dressings without vinegar and oil.


I have inner ear problems due to caffeine ingestion and sugar so its rare that I cheat. If I do I usually go all out and have a snickers bar :D

Thanks for the recipes. Yes, I still do. There are a few of us on the gluten issues board over there. Are you one of them? I'm there under another name.

I'll have to look up that post. Although I'm still not sure that vinegar would cause me problems. If distillation takes out the gluten molecule, I don't see why it would have any problem with the larger yeast organism. The yeast-free lists are irritatingly inconsistent about this.

I used to cheat with soft-shell crabs maybe a couple times a year. But they are usually battered or at least coated with flour, so I guess that is out.

When I want something sweet (other than fruit), I will just buy a premium, dark chocolate bar free of all the nasties. I go for the ones that aren't particularly sweet. Sometimes I manage to eat it over several sittings. Really :rolleyes: OK, maybe with one bar I've done that. I prefer to believe all that research about the health benefits of chocolate. You know, the stuff all financed by the chocolate industry :lol:

With all my intolerances being identified this year, I was feeling sorry for myself and tried to expand my diet a little by adding a little noncow milk occasionally. Well, I'm just now recovering from my last attempt to do that. I guess there is goat cheese I can eat and some I can't. Best to leave the stuff alone, I've concluded. Either that or the menu SAID goat cheese, but they subbed a product made from cow's milk. The waitress wasn't too swift. I explained my needs and she didn't even seem to understand what a "food allergy" was (I didn't try for "intolerance" -- my explanation of "gluten" didn't seem to sink in very far either).

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Yes I do :) Im Autumn :D I havent posted over there in a bit since I just havent had much time to be online lately.

I love chocolate and Corned beef. I limit myself but I cant help it once in a while and corned beef I cannot replicate into a vegetarian dish.I cant really eat out well anymore. The only place I go locally is outback and last time it was just steamed veggies and my daughter ate most of my entree. I like it though because its nice to have a meal off and not having to cook.

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