Yeast containing foods
Yeast is used in food preparation and is a good source of B vitamins but these can also be obtained from other foods such as meat, fish, whole
grains, nuts and dark green leafy vegetables. Live yeast is also used in the preparation of many alcoholic drinks which should therefore be
avoided and substituted with low-yeast options.
Of all the foods to avoid, yeast is probably the most difficult as it is hidden in so many processed foods, such as:
• Baker’s yeast, Brewer’s yeast
• Breads, pizza bases, pastries such as croissants, that are raised with yeast
• Some flat breads, for example pitta and naan breads contain a small amount of yeast which allow them to rise when cooked producing ‘pockets’
• Some sourdough and pumpernickel breads are made using yeast and a lactobacillus culture
• Yeast extract such as Marmite, Vegemite, Bovril, stock cubes and gravies
• Fermented food and drink such as beer, wine, cider, spirits, ginger ale, vinegar, soy sauce and dressings
• Tempeh, miso and tamari (Japanese/Indonesian seasonings made by fermenting soya beans)
• Vinegar containing foods such as pickles, relishes, salad dressings, tomato ketchup, mayonnaise, Worcestershire sauce, horseradish and chilli sauce
• Mushrooms, mushroom sauce, truffles closely related to yeast.
• Pickled, smoked and dried fish, meat and poultry
• Cured pork bacon
• Peanuts and peanut products
• Pistachios
• Ripe foods especially very ripe cheeses such as Brie and Camembert
• Malted milk, malted drinks and home-made ginger beer
• Textured vegetable protein, Quorn (mycoprotein) and tofu
• Dried fruits (figs, dates, raisins, apricots etc)
• Over-ripe fruit, any unpeeled fruit
• Fruit juices – only freshly squeezed are yeast-free
• Ingredients labels with hydrolysed protein, hydrolysed vegetable protein or leavening
• Citric acid and sodium monoglutamate may be derived from yeast
• Some nutritional supplements – check labels
Yeast may be hidden in many foods and so it is important to always read the food ingredient labels carefully before purchase.
What to look for (and avoid) on food labels:
• Baker’s yeast
• Brewer’s yeast
• Hydrolysed protein
• Hydrolysed vegetable protein
• Leavening, yeast
Information is taken from the Food Detective – Yeast Food Intolerance Support Guide