I got a food allergy test last month, and it came back with High intolerance to Yogurt and Swiss Cheese. Moderate reaction(?) to Brewer's Yeast, Buttermilk, American Cheese, and Mozerella. Low reaction to Baker's yeast, Egg white, Goat Milk, and white mushroom.
I don't break out or have any noticeable reaction, except, I'm constantly consuming a variety of those. The yogurt and cheeses make me sad, ok angry! I love Cheese and Dairy of all sorts. I don't know why regular milk didn't trigger a test result.
So I have questions about the commonalities of the dairy products that came up... is it dairy or something in the process of culturing. Yeasts too.
Now I have to wonder if cultured foods and or kombucha/kefirs will be OK, of if the yeasts in them will cause me grief. I made homemade milk kefir, which was way more yeasty than the store version, I never liked it. Baking bread can give me a headache...I don't know.
Even though there are no major reactions to eating these things, I have inflammation, according to my Doctor--and I am over weight. So, I am realizing, that I may have to cut those out completely, not for my immediate physical sake, but for my gut to heal. So back to cultured foods, good idea or bad?
I love this website, but I am overwhelmed by all the options of forums, groups, etc...Too many places. If anybody has any thoughts, or can point me to a useful forum, that would be wonderful.