Have you ever felt bad after eating a slice of bread? Many doctors who have reviewed you have insisted that you do not have a celiac disease? You're not alone. Many people who have been tested and tested negative for celiac disease experience symptoms similar to those who do. If your symptoms improve after you have removed the bread from your diet, you may, in fact, have a sensitivity to non-celiac gluten or be allergic to yeast.
Following a gluten-free diet means avoiding gluten protein, which can be found in wheat, barley and rye.
Gluten sensitivity and yeast allergy
Gluten sensitivity and yeast allergy can be confused with one another because they carry very similar symptoms and they are both found in similar foods. However, while allergies to ingested yeast are relatively rare, sensitivity to non-celiac gluten seems to affect more and more people due to increased consumption of foods that contain it (products with wheat and processed foods). It has also increased awareness, detection and research into gluten intolerance (GI), which, currently, is estimated to affect about 18 million people.
You may have a sensitivity to non-celiac gluten if a diagnosis of the disease can not be made, but your symptoms improve with a diet free of this protein. Symptoms include ones related to gluten intolerance, joint pain, numbness in the legs, arms, or fingers and headaches. Minimal intestinal damage can also occur, but all this is resolved when you eliminate gluten from your daily diet.
Following a gluten-free diet means avoiding protein, which is found in wheat, barley and rye. Many farinaceous foods, such as bread, pasta and baked goods, should be totally avoided. Also, you must eliminate other foods whose gluten content is not as obvious as the previous ones, among them we find the fried potatoes, the soy sauce and the broth. If you see that it says malt on the label of a certain food, the product contains barley and, therefore, should be avoided.
Be careful with gluten-free oatmeal because your safety is very controversial. It is important that you focus on a healthy diet of fresh fruits, vegetables, fish, meats, nuts, seeds and dairy products. Get fiber and vitamin B from whole grains without gluten, such as brown rice and quinoa.
Symptoms and treatment of yeast allergy
On the other hand, yeast allergy is hypersensitivity to the protein found in yeast.Your immune system produces antibodies against what you believe can be a dangerous substance and triggers allergy symptoms. The most common include fatigue, joint pain, mood swings, gasping and digestive problems with vomiting or diarrhea. If you suspect you have an allergy, visit your doctor for a skin or blood test.
You can safely eat most fresh foods if you were diagnosed with this allergy. Unless they spoil or rot, meat, fish and vegetables are free of yeast. Mushrooms are generally considered vegetables, but they really are mushrooms and should be avoided.
Due to its high sugar content, fruits are more susceptible to developing yeast. Obviously, the bread, buns and rolls contain it, but you should also be cautious with cider, beer, fruit skin, grape juice, soy sauce and drinks that contain malt.
Many stores and specialty stores are replete with several healthy food options for people who are sensitive to gluten and allergy to yeast. Also, only the future will bring more gluten-free possibilities.
About the author
Boyan Hadjiev, MD, has been a practicing clinician for five years. He is double certified in Internal Medicine (2003), Allergy and Immunology (2005).
Dr. Hadjiev has graduated from the University of Michigan with a BA in biology and an MD from the Cleveland Clinic-Case Western Reserve School of Medicine.