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Yeast Sensitivity With Gluten Intolerance


krishna

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krishna Apprentice

I was wondering if anyone here is sensitive to yeast in food products? My doctor tested me for yeast and it came back negative but he still said that I could be feeling sick due to some yeast overgrowth which sets up a path for food particles to go straight into the blood stream... Does anyone know any info regarding this? or have had symptoms? I had some gluten free chips which supposedly had some yeast and I'm feeling terribly sick. Yeast was the only thing on the label which I am suspicious about.

Thanks!


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GFreeMO Proficient

I was wondering if anyone here is sensitive to yeast in food products? My doctor tested me for yeast and it came back negative but he still said that I could be feeling sick due to some yeast overgrowth which sets up a path for food particles to go straight into the blood stream... Does anyone know any info regarding this? or have had symptoms? I had some gluten free chips which supposedly had some yeast and I'm feeling terribly sick. Yeast was the only thing on the label which I am suspicious about.

Thanks!

Yeast makes me sick as well. I can't eat many of the Gluten-Free breads or doughnuts b/c of it. So yes, it can make you sick.

burdee Enthusiast

I was wondering if anyone here is sensitive to yeast in food products? My doctor tested me for yeast and it came back negative but he still said that I could be feeling sick due to some yeast overgrowth which sets up a path for food particles to go straight into the blood stream... Does anyone know any info regarding this? or have had symptoms? I had some gluten free chips which supposedly had some yeast and I'm feeling terribly sick. Yeast was the only thing on the label which I am suspicious about.

Thanks!

Baker's yeast in breads is totally different from 'yeast overgrowth' from Candida Albicans or other funguses in your intestines. However there is enough sensitivity to baker's yeast that Enterolab includes that in their stool tests for egg and soy allergy reactions. I also noticed yeast was tested in the ELISA (96 food) blood test panel. I don't personally have a yeast sensitivity, but some people do.

As far as candida, if your doctor gave you a stool test for that yeast infection and that test came back negative, you don't have an 'overgrowth'. However there are other ineffective candida tests which can produce false negatives. What your doc probably meant by "feeling sick due to some yeast overgrowth which sets up a path for food particles to go straight into the blood stream" is that intestinal infections can damage the intestinal lining enough to create 'leaky gut' syndrome. Leaky gut means that undigested proteins can leak through the intestinal wall into the blood, where our immune system may recognize them as foreign invaders, rather than food, and create antibodies. That process can create those delayed reaction (IgG mediated) allergies. That's a very simplified, paraphrased version of the actual immune process. So I suspect someone will disagree with my explanation. However, that might explain how you could continue to feel ill after testing negative for Candida.

Mari Enthusiast

This website has some information about molds and yeasts altho it is commercial.

Fungus Mold Yeast Infection

Yeast infection symptoms include depression, fatigue, headaches, irritability, muscle pain, skin rash, respiratory, urinary problems, vaginitis.

www.oxymega.com/yeast_infection.html

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    • Scott Adams
      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
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      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
    • Matthias
    • Scott Adams
      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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