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Foods High in Yeast
Yeast is a fungus. Bakers and beer brewers use some species of yeast in food production. Yeast is present in a number of popular foods and beverages, from candy to kombucha.
Another species of yeast, candida, naturally exists in the body but is known for causing imbalances that lead to a yeast infection. Typically other microorganisms like naturally-occurring bacteria keep it in check. However, antibiotic use or other lifestyle factors can allow candida to grow unchecked in the vagina, in the throat, on the skin, or in the gut. In rare cases, it can also affect internal organs.
Some people have a yeast allergy or intolerance. If you’re allergic to yeast, you may get hives or experience an anaphylactic reaction when consuming it. If you have an intolerance or sensitivity to it, yeast may cause digestive issues.
Many people with a yeast allergy are also allergic to other fungi like mold. If you have a fungi allergy, you may want to avoid eating foods with yeast, moldy foods, and foods that involve other fungi in their production.
Why You Should Eat Less Yeast
Only those with an allergy or intolerance to yeast should avoid it in their diets. Eating less yeast may also be part of a temporary elimination diet to diagnose food allergies or sensitivities. In this type of diet, you eliminate various foods from your diet for two to four weeks under the care of a doctor, nutritionist, or dietician.
Some yeast-free or low-yeast diets claim to help candida infections. However, there is no scientific evidence that a yeast-free candida diet helps candidiasis, the name for the condition associated with candida overgrowth.
Foods With Yeast
Leavened Baked Goods
Breads, muffins, croissants, biscuits, and other baked goods usually contain yeast. Bakers use it to make the products rise. Yeast can also add flavor to baked goods, depending on the type of yeast used.
Cereal
Some cereals contain malt — fermented barley made with yeast — meaning anyone with a yeast allergy should avoid them. Malt may appear on ingredients lists as “malt syrup,” or “malt extract.”
Candies
Many types of candy also contain malt.. People with yeast allergies should read ingredient labels very carefully before eating candy.
Beer, Malt Liquor, and Hard Ciders
These alcoholic drinks are all fermented with yeast. Different strains of yeast lead to different flavor profiles. Yeast is still present in the finished product, meaning anyone with a yeast allergy needs to avoid them.
All types of alcohol have trace levels of yeast. Those with a more severe allergy may need to avoid all alcohol. Some people with a more moderate allergy may be able to drink small amounts of lower-yeast alcoholic products like vodka. You may need to work with an allergist to determine what types of alcohol you can drink and how much of them you should drink.
Kombucha
Kombucha is a fermented beverage made from sugar, tea, yeast, and bacteria. Some people mistakenly refer to it as “mushroom tea.” However, the fungus used to brew kombucha is actually a yeast, not a mushroom.
Soy Sauce
Yeast is also found in soy sauce, a fermented soy and wheat product. You can buy this condiment off the shelf, but it’s also an ingredient in many popular products and dishes.
Miso
Some types of miso, a fermented product made from rice or soy, use yeast in the fermentation process.
Berries & Grapes
Yeast is not only added to foods, but it also grows in the wild. It is found in small amounts on berries and grapes. For some with a yeast allergy, this small amount is enough to cause an allergic reaction.
Yeast-Free Alternatives
Yeast-Free Bread
Some companies that seek to be more allergy-friendly have created yeast-free bread. Ener-g, Food For Life, and Hummlinger are brands that offer yeast-free options. You can also make yeast-free bread at home. Soda bread uses baking soda instead of yeast as a raising agent. Another idea is to use unleavened crispbreads, like matzah, Ryvita crackers, or rice cakes.
Some make the mistake of thinking that gluten-free also means yeast-free, but this is not necessarily true. Many gluten-free products have yeast in them. Read ingredient labels to make sure a product is yeast-free before you eat it if you have an allergy.
Tamari Sauce
Tamari is made with little or no wheat, meaning it can be a gluten-free and yeast-free alternative to soy sauce.
Yeast-Free Cereal
As with yeast-free bread, some companies have also created yeast-free cereals. You can also make your own yeast-free granola at home.
Yeast-Free Candies
Businesses have also made candy products for those with a yeast allergy. Making your own candies at home is another way to ensure they’re yeast-free.
Mould and yeast flora in fresh berries, grapes and citrus fruits
Abstract
Fresh fruits are prone to fungal contamination in the field, during harvest, transport, marketing, and with the consumer. It is important to identify fungal contaminants in fresh fruits because some moulds can grow and produce mycotoxins on these commodities while certain yeasts and moulds can cause infections or allergies. In this study, 251 fresh fruit samples including several varieties of grapes, strawberries, blueberries, raspberries, blackberries, and various citrus fruits were surface-disinfected, incubated at room temperature for up to 14 days without supplemental media, and subsequently examined for mould and yeast growth. The level of contamination (percent of contaminated items/sample) varied depending on the type of fruit. All raspberry and blackberry samples were contaminated at levels ranging from 33% to 100%, whereas 95% of the blueberry samples supported mould growth at levels between 10% and 100% of the tested berries, and 97% of strawberry samples showed fungal growth on 33-100% of tested berries. The most common moulds isolated from these commodities were Botrytis cinerea, Rhizopus (in strawberries), Alternaria, Penicillium, Cladosporium and Fusarium followed by yeasts, Trichoderma and Aureobasidium. Thirty-five percent of the grape samples tested were contaminated and supported fungal growth; the levels of contamination ranged from 9% to 80%. The most common fungi spoiling grapes were Alternaria, B. cinerea and Cladosporium. Eighty-three percent of the citrus fruit samples showed fungal growth at levels ranging from 25% to 100% of tested fruits. The most common fungi in citrus fruits were Alternaria, Cladosporium, Penicillium, Fusarium and yeasts. Less common were Trichoderma, Geotrichum and Rhizopus.
A List of Yeast-Free Foods (Plus, Common Foods That Contain Yeast)
Having a yeast allergy or intolerance may mean that you have to cut yeast out of your diet. As in the case of other food allergies, this may be easier said than done because yeast is surprisingly common.
What Is Yeast?
Yeast is a simple fungus that has been used in the baking and fermentation processes for thousands of years, according to NASA. The two most common forms of yeast are baker’s yeast and brewer’s yeast. Both strains originate from the Saccharomyces cerevisiae species of fungus.
A May 2018 study in the journal Yeast notes that scientists’ understanding of yeast has increased dramatically in the last three to four decades, allowing them to genetically modify its genome in order to serve various biotechnical purposes.
What makes yeast an important ingredient in products like bread and beer is the way it breathes. When yeast is supplied with both sugar and oxygen, it multiplies exponentially. Just 2 pounds of yeast can raise 500 pounds of bread dough, per NASA. In the absence of oxygen, yeast ferments carbohydrates, which results in the production of ethanol (alcohol) and carbon dioxide.
Yeast is quite healthy and is sometimes even taken as a supplement — aka nutritional yeast — because it is 50 percent protein and is a good source of B vitamins like folic acid and niacin, according to NASA.
Yeast-Free Foods
It’s only when you start searching for a list of foods that don’t contain yeast that you realize just how many of the foods you eat on a daily basis contain it. Keeping a yeast food list handy and checking food labels can help you avoid this organism.
Generally, these foods do not contain yeast:
- Low-sugar fruits
- Vegetables
- Meats
- Poultry
- Seafood
- Eggs
- Oils
- Herbs and spices
Most fruits and vegetables are among the foods that don’t contain yeast as long as they are fresh and are not starting to spoil.
But some berries, grapes, mushrooms and dried fruits may have traces of yeast. Any food that has been opened and sitting around may have yeast.
Foods With Yeast
Some common foods with yeast include:
Baked Goods
- Bread
- Croissants
- Muffins
- Bagels
- Biscuits
- Pretzels
- Crackers
Most baked goods, as well as wheat items like crackers, contain yeast. But baking powder and baking soda are now commonly used as substitutes for yeast because they work much faster than yeast, so you should be able to find yeast-free baked goods.
Some Types of Alcohol
Alcoholic beverages like beer, wine and cider usually contain yeast.
However, a March 2013 study in the Journal of the Academy of Nutrition and Dietetics suggests that distilled spirits, such as vodka, whiskey, gin, rum and tequila, may be OK on a yeast-free diet.
Fermented or Cured Foods
The University of Michigan states that many fermented foods, such as the following, may have been fermented with bacteria and yeast:
- Kimchi
- Pickles
- Sauerkraut
- Kefir
- Yogurt
- Buttermilk
- Cheese
- Miso
- Tempeh
Cured meats, olives, tofu, condiments, sauces, salad dressings and other foods containing soy sauce or vinegar may also contain yeast.
Yeast Allergy and Intolerance
A food allergy is an immune reaction that is triggered by eating a certain food, per the Mayo Clinic. Even eating small amounts of the food can cause hives, digestive problems or swollen airways. If the allergy is severe, it can cause a life-threatening reaction called anaphylaxis.
Food allergies are not to be confused with food intolerances, which is a more common but less severe reaction that doesn’t involve the immune system.
Talk to your doctor if you think you have a yeast allergy because it can have severe consequences. Your doctor will be able to confirm whether a yeast allergy is causing your symptoms and rule out other conditions.
Yeasts in fruit and fruit products
… Many species have temperature optima below 20°C . The oxidative basidiomycetous yeasts are common in plant ecosystems. The attachment of these yeasts to plant surfaces is attributed to the production of extracellular gums and mucilages, which also protects the cells from desiccation and other external factors …
… This study clearly shows that encapsulated basidiomycetous yeasts can survive the high temperatures reached during kilning. Basidiomycetous yeasts also have other survival properties, such as the ability to compete with other organisms for nutrients, which could their abundance in the barley ecosystem. In addition, Cryptococcus, Rhodotorula and Sporobolomyces generally produce red, pink and yellow carotenoid pigments, which enhance tolerance to sunlight and radiation
… Basidiomycetous yeasts also have other survival properties, such as the ability to compete with other organisms for nutrients, which could their abundance in the barley ecosystem, In addition, Cryptococcus, Rhodotorula and Sporobolomyces generally produce red, pink and yellow carotenoid pigments, which enhance tolerance to sunlight and radiation. Yeast pigments may later be involved in the discoloration of grains and cereal products. …
… Their fermentation mainly relies on the microbiota from the fruit surfaces and to some extent from the utensils used during the fermentation process. The diverse microbial flora on fruit surfaces may play an important role during the spontaneous fermentation process (Fleet, 2003). The type of microorganisms includes coliforms, lactic acid bacteria, yeasts and moulds (Mbugua, 1985). …
… The type of microorganisms includes coliforms, lactic acid bacteria, yeasts and moulds (Mbugua, 1985). The spontaneous fermentation of grape juice into wine, as observed by Louis Pasteur about 150 years ago, established the broadly accepted view that yeasts have a natural association with fruits and fruit products (Fleet, 2003). Z. mauritiana was also reported previously to be among the Zimbabwean indigenous fruits that are associated with high numbers of microbes which contribute to the natural fermentation following ripening (Chivero et al., 2001). …
… The yeast populations obtained in the ripe fruits are comparable to the literature values (ranging from 2 to 6 log CFU g − 1 of fruit) obtained for yeast populations on different types of ripe fruit surfaces such as apples, grapes and strawberries (Rosini et al., 1982;Dennis and Davis, 1977;Beech, 1993). Fleet (2003) also reported that the yeasts responsible for the fermentation originate from the surface of the fruit, contact with processing equipment and other environmental sources, and developed into communities as dense as 7-8 log CFU g − 1 , which is similar to yeast population counts (approximately 9.26 log CFU g − 1 ) obtained in the fermented fruit pulp in this study. …
… Their fermentation mainly relies on the microbiota from the fruit surfaces and to some extent from the utensils used during the fermentation process. The diverse microbial flora on fruit surfaces may play an important role during the spontaneous fermentation process (Fleet, 2003). The type of microorganisms includes coliforms, lactic acid bacteria, yeasts and moulds (Mbugua, 1985). …
… The type of microorganisms includes coliforms, lactic acid bacteria, yeasts and moulds (Mbugua, 1985). The spontaneous fermentation of grape juice into wine, as observed by Louis Pasteur about 150 years ago, established the broadly accepted view that yeasts have a natural association with fruits and fruit products (Fleet, 2003). Z. mauritiana was also reported previously to be among the Zimbabwean indigenous fruits that are associated with high numbers of microbes which contribute to the natural fermentation following ripening (Chivero et al., 2001). …
… The yeast populations obtained in the ripe fruits are comparable to the literature values (ranging from 2 to 6 log CFU g − 1 of fruit) obtained for yeast populations on different types of ripe fruit surfaces such as apples, grapes and strawberries (Rosini et al., 1982;Dennis and Davis, 1977;Beech, 1993). Fleet (2003) also reported that the yeasts responsible for the fermentation originate from the surface of the fruit, contact with processing equipment and other environmental sources, and developed into communities as dense as 7-8 log CFU g − 1 , which is similar to yeast population counts (approximately 9.26 log CFU g − 1 ) obtained in the fermented fruit pulp in this study. …
… Yeasts of the genera Rhodotorula, Cryptococcus, Sporobolomyces, Saccharomyces, Candida and Pichia, amongst others, have been isolated from fresh and rotten fruits (Fleet, 2003;Rao et al., 2007;Bhadra et al., 2007;Slavikova et al., 2007). These fruit-associated yeasts produce extracellular enzymes such as lipases, cutinases and pectinases and thus hasten the spoilage of fruits during storage and transportation (Fleet, 2003). …
… Yeasts of the genera Rhodotorula, Cryptococcus, Sporobolomyces, Saccharomyces, Candida and Pichia, amongst others, have been isolated from fresh and rotten fruits (Fleet, 2003;Rao et al., 2007;Bhadra et al., 2007;Slavikova et al., 2007). These fruit-associated yeasts produce extracellular enzymes such as lipases, cutinases and pectinases and thus hasten the spoilage of fruits during storage and transportation (Fleet, 2003). A number of novel yeast strains have been isolated from both healthy and rotten fruits (Péter et al., 2005;Tournas & Katsoudas, 2005;Rao et al., 2007;Bhadra et al., 2007). …
… In general, the quality of wine is strongly influenced by technological approach used to transform grape juice into final product and by natural yeasts flora present on grape berry surface (Connor, 1983;Callejón et al., 2010). In this context, to produce high quality wines with representative characteristics (Fleet, 2003), further knowledge on the effect of fungicides on yeast community of grapes is needed. It has been known, for a long time, that some old fungicides (e.g. …
… Copper and sulphur based fungicides are the main fungicides permitted in organic agriculture and their use is well regulated. To produce high quality wines with representative characteristics (Fleet, 2003) further knowledge on the effects of fungicides on the yeast communities on the grape berries is needed. …