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Low Yeast Diet

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Low Yeast Diet Low yeast diet Information for patients Sheffield Dietetics PROUD TO MAKE A DIFFERENCE SHEFFIELD TEACHING HOSPITALS NHS FOUNDATION TRUST page 2 of 8 Yeast intolerance There can be many varied symptoms of food intolerance. Common symptoms often associated with food intolerance include: Abdominal pains IBS (Irritable Bowel Syndrome) Aches and pains Lethargy Acid reflux Migraine Arthritis Nausea Asthma Rashes Autism Rhinitis Bloating Sinusitis Chronic fatigue syndrome/ME Skin problems Constipation Stomach cramps Diarrhoea Tension Eczema Urticaria (hives) Fatigue Weight loss Fibromyalgia Wheezing Headaches page 3 of 8 Yeast-free diet The following information will help you to avoid yeast in your diet. It is important that if there is no improvement in symptoms after 6 weeks, you reintroduce yeast back into your diet. Avoiding food groups can lead to an unbalanced diet and nutritional deficiencies. Speak to your dietitian if you think your diet may not be balanced. Yeast is found in many products, such as bread and confectionary items, some alcoholic drinks and other foods, such as stocks, dressings and sauces. The lists below give some examples of foods that are high in yeast and yeast-free alternatives. The lists are not exhaustive and labels should be checked as ingredients and recipes can change. Foods containing yeast Most breads, teacakes, croissants, rolls, crumpets Pizza Breadcrumb coatings Danish pastries, doughnuts, muffins, buns Bread sauce, bread pudding Cheese (particularly ripe cheese), yoghurt, buttermilk synthetic cream Cream crackers Beer, wine, cider Unpasteurised milk Mushrooms and truffles Pre-prepared salads with dressings Twiglets, unflavoured crisps Yeast-free alternatives Soda bread, scofa bread, most pitta bread and naan bread, chapattis, soda bread mix (check if yeast free) Wheat products made without yeast, such as savoury scones, page 4 of 8 shop-bought scones, pancakes, tacos, poppadums Some wholegrain crisp bread and water biscuits Cereal bars Most breakfast cereals, such as Cornflakes, Rice Krispies, All Bran, Weetabix Pastry (check on label) All fruit and vegetables, fresh, frozen or tinned (avoid over ripened or mouldy fruit) Fresh or frozen meat or fish, bacon, 100% meat sausages/burgers (or only those containing rusk with no yeast) Meat substitutes, such as unflavoured soya protein or tofu Smoked or tinned fish Fresh eggs Margarine, butter and all types of oils Vegetarian stocks made without yeast (check the label) Vitamin-B tablets that are marked “yeast free” Yeast extracts Bovril, most stock cubes, gravy browning, instant gravies Tinned and packet soups Meat products containing bread, for example, sausages Malted milk drinks Puddings made with bread Pickled foods All vinegar except spirit vinegar Bottled sauces, mayonnaise, pickles and chutneys Vitamin preparations containing yeast Quorn, Mycoprotein or Tempeh (a fermented soya protein), hydrolysed protein, hydrolysed vegetable protein or leavening (check labels) Monosodium glutamate, some citric acid page 5 of 8 Fermented or over-ripe foods These contain a form of yeast that is naturally present, including: Dried fruit Malt Buttermilk Sour cream Synthetic cream Yoghurt Ripe cheeses Over-ripe fruit Tofu ‘Left-over’ food Sauerkraut Soy sauce and miso Anything that has been opened and stored for a long period, such as jams, may also develop yeasts on the surface. page 6 of 8 Soda Bread Makes 675g loaf 225g Plain flour 225g Plain whole wheat flour 1 tsp Salt 2 tsp Bicarbonate of Soda 2 tsp Cream of tartar 75g Refined white vegetable fat 250ml Milk 1 tbsp Lemon juice Method 1. Pre-heat oven to 230ºc (210ºc or reduce cooking time in a fan-assisted oven) / 450ºF / Gas mark 8. 2. Mix flours, salt and cream of tartar in a bowl. 3. Cut fat into pieces and rub into flours to make fine crumbs. 4. Make a well in the centre. Add milk and lemon juice and mix until smooth. 5. Knead lightly. 6. Shape dough into a round and place on a greased tray and slash top with a knife to make a cross. 7. Brush with milk and cook for 45 minutes. Cover with foil if over-browning. Test and leave to cool. page 7 of 8 This information has been given to you by: ............................................................................................................ Contact number:.................................................................................. Produced with support from Sheffield Hospitals Charity Working together we can help local patients feel even better To donate visit www.sheffieldhospitalscharity.org.uk Registered Charity No 1169762 Alternative formats can be available on request. Please email: [email protected] © Sheffield Teaching Hospitals NHS Foundation Trust 2018 Re-use of all or any part of this document is governed by copyright and the “Re-use of Public Sector Information Regulations 2005” SI 2005 No.1515. Information on re-use can be obtained from the Information Governance Department, Sheffield Teaching Hospitals. Email [email protected] PD8137-PIL1910 v3 Issue Date: November 2018. Review Date: November 2021.
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