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If you have an intolerance to yeast, your body produces an inflammatory response to yeast proteins present in food and drinks consumed.

Yeast is a living fungus which is used as an active ingredient in many products, especially baked goods and alcoholic drinks. Bakers use yeast to make dough rise and brewers use yeast to ferment sugar to make alcohol.

If you have a yeast intolerance, you might also experience reactions to mushrooms, truffles, blue cheeses and malt which all contain fungus. It is also a good idea to reduce your intake of sugary foods which can fuel the growth of natural yeasts in the body such as Candida (Thrush).

Where to look:
As well as being an integral ingredient with many products, yeasts can also occur naturally, growing on the skin of some berries and soft fruits. Being aware of the types of foods and drinks is important when making changes to optimise your diet.

Marmite, Dried Fruit, Bread, Vinegar, Mushrooms, Gravy and Stock Cubes, Fermented Drinks, Beers, Wines and Ciders, Ginger Beer

Other Names:
As an ingredient, yeast is often given other names which can make it difficult to identify on product packaging so it’s a good idea to familiarise yourself with these.

Hydrolysed protein, Hydrolysed vegetable protein and Leavening.

Reproduced with permission from Lorisian and York Test Laboratories Guidebook

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