My question, especially for those of you who know you are allergic to yeast and for those of you who believe you have yeast/candida issues is: Do you react poorly to fermented food? e.g. kombucha, kimchi, sauerkraut, etc. What are your symptoms?
I believe i am allergic to yeast. I have not been tested. Additionally, i may have candida/yeast related issues (if you don't know what i mean by that, ignore it, it's thought by many to be quackery).
I used to crave these things like crazy (still do, actually) but kombucha reeeally messes me up now (kinda like beer does. w/o intoxication, natch). I now suspect kimchi does too, but i'm too scared to do another trial. I ate half a jar over a couple days after abstaining for months, and though i can't pinpoint it as the bad-guy, i'm suspicious.
ANY INPUT WELCOME!
ps. i know this question isn't terribly paleo specific, but this forum seems to be full of some of the most acutely body/food-connection-conscious peeps around. <3
EDIT: 48 hrs ago I ate some high-quality un-cured, gluten-free, nitrate-free, pastured-beef summer-sausage and had some rather immediate as well as some sneak-attack familiar negative symptoms! Heart rate increase, mood-changes, brief weepiness, brain-fog that lasted at least 24 hrs, and skin stuff (psoriasis-ish). Still unsure if it's allergies or histamines or the yeasts or candida or the leaky-gut or if it's all interconnected and/or the same thing. Anyway: to those with weird intolerances: Beware of sausage!
When you talk about "yeast issues" and fermented foods you're talking apples vs. oranges.
Pathogenic yeast are most commonly candida albicans, which are not common food fermentation organisms.
Brewer's yeast is usually saccharomyces, not candida.
Sauerkraut is mainly a product of fermentation by bacteria rather than yeast.
Kombucha is fermented by SCOBY, or symbiotic colonies of bacteria and yeast.
Kimchi also contains a variety of species of bacteria and yeast, and candida species are among them. However, since kimchi juice is sometimes used to treat candida, I'll wager that candida albicans is not predominant in kimchi.
In summary, if you're sensitive to beer, kombucha and kimchi, you may be allergic to saccharomyces yeast, or it may not be an allergy at all. This is probably unrelated to "yeast issues", which are allegedly an intestinal yeast infection caused by candida species.
I struggle with fermented foods, and a get a pretty consistent reaction of extreme brain fog, increased salivating and cravings somewhat, anxiety and insomnia.
Despite these foods being powerhouses of nutrition I suspect for the unlucky some with gut dysbiosis, you can end up with an 'over fermentation' situation, so fermented foods can be akin to putting petrol on the fire.
Then there are certain compounds in fermented foods that are super high, such as histamine and amines.
I'm still trying to work out how to negotiate this problem to achieve some gut healing. I guess one might have to rely on a high quality hypoallergenic capsulated probiotic and anything else that can help address the balance.
The good news is, once you've done some healing is that many or most can then re-introduce and benefit from fermented foods. But in the meantime for myself, it is kind of a circular problem - the gut dysbiosis is causing an allergic reaction to the very things needed to heal.
Histamine intolerance is a possible cause you could consider based on the limited details you provide.
Fermented foods contain histamine.
We have an enzyme that breaks down histaime in foods that we eat and the vast majority eat these foods with no effects. However a small number of people do not produce enough of this enzyme to break down the histamine fast enough. These people can suffer allergy like symptoms after consuming histamine containing foods.
Jamine Scott of That Paleo Guy blog has a recent extensive post on the subject of Histamine Intolerance. There are far more details there than could be included in an answer here.
This is just something you might want to think about.
A nutritionist friend had a strong suspicion that I had candida but testing came back negative for candida and positive for leaky gut. Intestinal permeability could be the reason why you are reacting to these foods. A lot of the symptoms for candida and leaky guy are quite similar.
I am allergic to both baker's yeast and brewer's yeast. Recently I tried a supplement of the probiotic saccharomyces boulardii on a physician's recommendation (to treat a chronic digestive problem). It made me itch like crazy!
Just now I found this page because I had a similar reaction to kimchee. Here I read that kimchee has saccharomyces, so that explains the itching.
So I thank the writer who explained this. By the way, both my yeast allergies have been confirmed by skin testing at least twice over the years.
Hi, I'm totally new to this forum and came across it by looking for folks' reactions to fermented foods. I have some clients that cannot tolerate them, and I'm looking for more info as to why. I am a GAPS Practitioner, and love love love the protocol, but every body is different. Thanks!
I am new to this forum, as well. I have a problem consuming anything fermented. I get terribly itchy, like having a yeast infection. Probiotics help some, but not completely. I can't have kombucha, kefir, alcohol, anything fermented really. I'm trying to figure out what is going on and what I can do about it. I don't have any other reaction that I'm aware of. Any info would be greatly appreciated!
urethane... that might be your and my problem from fermented food (cheese, yogurt, sauerkraut, wine, soy sauce, etc) http://www.live-in-green.com/health_info/problematic_food/carcinogenic/fermented.html
Was looking for information on fermenting and came across your page and the link above. Be sure to click and read the article he linked called "Aldehyde Toxicity From Fermented Foods", as it describes some of the symptoms I've seen others describe.