Use our recipes to "prevent" - and in some cases "cure" - the following:


Yeast-Related
Conditions

ADD - Arthritis - Autism - Auto Immune disease - Candidiasis - Fatigue - Fibromialga - Food Allergies - Inflammation - Joint Pain - Lupus - Muscle Aches - PMS - Psoriasis - Rheumatoid Arthritis - Yeast Infections


Gluten-Related Conditions

ADD - Autism - Celiac Disease - Chronic Fatigue Syndrome - Crohn’s Disease – Depression - Dermatitis Herpetiformis - Gluten Sensitive Enteropathy – Migraines - Rheumatoid Arthritis – Schizophrenia - Thyroid Disease

Yeast Free Dieting

Foods You Can Eat Freely:

• Almonds
• Asparagus
• Beef, lean cuts
• Beet greens
• Bell peppers
• Brazil nuts
• Broccoli
• Brussels sprouts
• Butter (in moderation)
• Cabbage
• Carrots
• Cashews
• Cauliflower
• Celery
• Chicken
• Cod
• Collard greens
• Daikon
• Dandelion
• Eggplant
• Endive
• Filberts
• Flaxseeds
• Garlic
• Kale
• Kohlrabi
• Lamb
• Leeks
• Lettuce (all varieties)
• Mackerel
• Meat, Seafood, Eggs and Other Food (Try to always use natural, organic meats and poultry. Look for wild seafood, not farm raised. Avoid nitrates.)
• Mustard greens
• Nuts, Seeds and Oils (unprocessed; Raw nuts and seeds are best. Oils should be cold pressed.)
• Oils, cold-pressed and unrefined: Corn, Olive, Safflower, Soy,
• Okra
• Onions
• Other fresh or frozen fish
• Parsley
• Parsnips
• Pecans
• Pork, lean cuts
• Pumpkin Seeds
• Radishes
• Rutabaga
• Salmon
• Sardines
• Shallots
• Shellfish: shrimp, lobster, crab
• Snow peas
• Soybeans
• Spinach
• String beans
• Sunflower, Walnut
• Swiss chard
• Tofu
• Tomatoes, fresh
• Tuna
• Turkey
• Turnips
• Veal
• Wild game


Foods You Can Eat Cautiously:

• Amaranth
• Artichoke
• Avocado
• Barley
• Beans, peas and other legumes
• Beets
• Boniata (white sweet potato)
• Breadfruit
• Brown Rice
• Buckwheat
• Celery root (celeriac)
• Corn
• Cream Cheese/Hard Cheeses/Yogurt
• Dairy Products (Eat these sparingly since many people have food sensitivities to dairy products. If your symptoms persist, eliminate them completely.)
• Fennel
• High-Carbohydrate Vegetables
• Kamut
• Millet
• Oats
• Quinoa
• Spelt
• Teff
• Wheat
• Whole Grains & Grain Alternatives (Eat these sparingly since some people have food sensitivities to grains. If your symptoms persist, eliminate them completely.)
• Winter, acorn or butternut squash


Foods You Must Avoid Completely:

• Packaged and processed foods (Canned, bottled, boxed and other packaged and processed foods usually contain refined sugar products and other hidden ingredients. You’ll not only need to avoid these sugar-containing foods in the early weeks of your diet, but you’ll probably need to avoid them indefinitely.)

• Sugar and foods containing sugar (Avoid sugar and other quick-acting carbohydrates, including sucrose, fructose, maltose, lactose, glycogen, glucose, mannitol, sorbitol, galactose, monosaccharides and polysaccharides. Also avoid honey, molasses, maple sugar, date sugar and turbinado sugar.)

• Foods containing yeast (Avoid yeast-containing foods for at least the first 10 days of your diet.)

Here’s a list of foods that contain yeasts or molds:

1. Vinegar and all kinds of vinegar-containing foods, such as mayonnaise and salad dressing. (Freshly squeezed lemon juice may be used as a substitute for vinegar in salad dressings prepared with unprocessed vegetable oil).
2. Processed and smoked meats: pickled and smoked meats and fish, including bacon, ham, sausages, hot dogs, corned beef, pastrami and pickled tongue.
3. Melons: watermelon, honeydew and, especially, cantaloupe.
4. Malt products: malted milk drinks, cereals and candy. (Malt is a sprouted grain that is kiln-dried and used in the preparation of man processed foods and beverages).
5. Leftovers: molds grow in leftover food unless it’s properly refrigerated. Freezing is better.
6. Edible fungi: all types of mushrooms, morels and truffles.
7. Dried and candied fruits: raisins, apricots, dates, prunes, figs and pineapple.
8. Condiments, sauces and vinegar-containing foods: mustard, barbecue, chili, shrimp and soy sauces; pickles, pickled vegetables, relishes, green olives, sauerkraut, horseradish, mincemeat and tamari.
9. Cheeses: all cheeses. Moldy cheeses, such as Roquefort, are the worst.
10. Breads, pastries and other raised-bakery goods (All breads, biscuits and muffins should be made with baking powder or baking soda as a leavening agent.)


What You Should and Should Not Drink:

• Alcoholic Beverages— Wines, beers and other alcoholic beverages contain high levels of yeast contamination, so if you’re allergic to yeast, you’ll need to avoid them. You should stay away from alcoholic beverages for another reason: they contain large amounts of quick-acting carbohydrates. If you drink these beverages, you will be feeding your yeast.

• Coffee and Tea— These popular beverages, including the health food teas, are prepared from plant products. Although these products are subject to mold contamination, most people seem to tolerate them. Teas of various kinds, including taheebo (Pau d’Arco), have been reported to have therapeutic value. If you can’t get along without your coffee, limit your intake to one or two cups a day. Drink it plain or sweetened with stevia. Do not use artificial sweeteners.

• Diet Drinks— These beverages possess no nutritional value. Moreover, they’re usually sweetened with aspartame (Nutrasweet), which causes adverse reactions in many people. They also may contain caffeine, food coloring, phosphates and other ingredients that many individuals can’t tolerate. However, since diet drinks do not contain mold, some people with candida-related problems can tolerate them. If you drink them, use them sparingly.

• Fruit Juices— These popular beverages are a big “no-no,” even more so than eating fresh fruit. Most fruit juices, including frozen, bottled or canned, are prepared from fruits that have been allowed to stand in bins, barrels and other containers for periods ranging from an hour to several days or weeks. Although juice processors discard fruits that are obviously spoiled by mold, most fruits used for juice contain some level of mold.

• Water— You should drink eight glasses of water a day. Yet, ordinary tap water may be contaminated with lead, bacteria or parasites. So, try to use a water filter or purchase filtered water preferably in glass bottles.

Why Yeast Consumption Is Bad For Us

Yeast makes a number of chemicals which the body picks up and absorbs. To most people, they may not feel much effect. However, others may have more of a sensitivity, which shows up through vaginal yeast infections, diarrhea, constipation and headaches. And then there are the rest of us whose bodies have a difficult time handling these toxins. We feel sick, but we can't figure out why.

Penicillin is one of the earliest discovered and widely used antibiotics, which is derived from the mold. Antibiotics are natural chemicals that are released by bacteria and fungi into their environment as a means of inhibiting other organisms – chemical warfare takes place on a microscopic level.

Many of the substances that yeast produce are also made to kill bacteria. If you continue to eat a diet high in yeast or foods that yeast have produced, you are taking in a low level of antibacterial substances (or antibiotics) all the time. Antibiotics kill bacteria. The problem is that they don't know the difference between good and bad bacteria.

Everyone has a certain amount of good bacteria and yeast in his/her intestines. When we consume antibiotics – whether in the form of prescription drugs or chemicals produced from our yeast rich diets – we are killing the good bacteria in our gut.

When this happens, a space has been provided for the yeast to grow. This creates an imbalance between the good bacteria and the yeast. If we continue to eat our yeast rich, high sugar diet, we provide just the food that the yeast needs to grow at rapid speed.

When the yeast grows, it takes up the space meant for the good bacteria. Then the imbalance gets worse instead of better. The good bacteria are not able to reestablish themselves.

The yeast will continue to grow and can eventually stretch the gut, which allows undigested food and toxins to leak out into the body. This condition is called "leaky gut syndrome" and brings a host of problems along with it (e.g., headaches, joint pain and swelling, etc.).

An individual who has excess amounts of yeasts in his/her system will produce alcohol-like substances that get into the blood stream and intoxicate the brain. As a result, brain function is compromised (e.g., brain fog, memory problems, lack of concentration, attention disorders, etc.).

An individual who is allergic to yeast can have many of the same problems that an alcoholic can have including an addiction to yeast-containing and high-sugar foods that feed the yeast.

For some people, simply eating vinegar (which is produced by yeast and fermentation) can be intoxicating if they are sensitive to yeast. They may feel as if they have had a glass of wine and can experience a "hangover" the next morning.

Alcoholics could actually be individuals with severe yeast sensitivities that are addicted to yeast. If the addiction can be stopped and the yeast rebalanced, an alcoholic may lose the need to drink and thus overcome the alcoholism.

More research is being done about yeast and other food allergies. And, more symptoms are being identified – symptoms that for years were attributed to other causes.

Eliminating yeast rich foods will improve your health and can lessen – or even eliminate – some or all of these diseases and conditions:

• Abdominal pain
• Aches and pains
• Arthritis and other autoimmune diseases
• Asthma
• Attention problems
• Autism
• Bloating and gas
• Brain fog
• Chemical sensitivities
• Chronic vaginal yeast infections
• Constipation
• Crohn's disease and other abdominal difficulties
• Depression
• Diarrhea
• Fibromyalgia
• Food allergies
• Hangover symptoms
• Headaches
• Memory & concentration problems
• Skin problems such as rashes, eczema and psoriasis
• Sluggishness
• Sugar craving
• Swollen joints
• Thrush
• Weight gain

More symptoms are being added all the time. The list seems to grow daily with the more research that is done.

Imagine your child's autistic symptoms diminishing, or not hurting all over when you get out of bed in the morning, or being able to think more clearly. How wonderful would it be to actually feel great after every meal? Sound too good to be true? Well, it isn't if you have the right tools and resources.

Basic Rules for Yeast Free Cooking

There are a few basic rules that you will need to follow when using this website. Remember: The goal is to stay away from yeast. Yeast and molds can build up very quickly on foods. As a result, you should avoid leftovers as much as possible. If you do eat leftovers, heat them to kill the yeast and molds.

If there is an ingredient listed that your physician has told you not to eat, then don’t eat it. There are quite a few different thoughts as to what you should not eat when avoiding yeast. I know that these recipes work, because I am living proof. However, do what your physician has told you to do.


As far as ingredients, please use the following guidelines:

1. Always use aluminum free baking powder.

2. Always wash produce. There are molds on all fruit and veggies that cannot be seen with the naked eye.

3. As a general rule Stage 1 recipes can be used anytime. Stage 2 recipes should be used sparingly once your yeast problem is under control.

4. Stay away from all fermented foods and food containing vinegar. This includes ketchup, mustard, pickles, soy sauce, alcohol, etc.

5. Stay away from citric acid, especially in canned goods.

6. Stay away from soy: that includes soy milk, tofu, etc. There is much controversy over the use of soy. In Asian countries, they only use soy that has been fermented. In America, our soy milk and flours are made from raw soy beans. There are questions about whether the raw soy beans have toxins that the fermented do not. So, when in question, I say stay away from it.

7. Because yeast is fed by sugar, should watch the amount of carbs that you consume. Ask your physician what your target carb intake should be. Usually you need to stay below 80 carbs per day. And, if you are a smaller framed person, you may need to cut that back to even 35-50 carbs per day. Again, ask your physician what is best for you.

8. Bragg’s Amino Acids are a perfect substitute for soy or Worcestershire sauce. Be careful with Bragg’s, because it is very salty.

9. Corn and corn products can be an allergen for many people. If it causes you problems then stay away from it.

10. Handy breading alternatives for coatings on meat and veggies are corn tortilla chip crumbs crisp rice or corn cereal crumbs, and yeast free rice crackers. Any of these items can be whirled in a blender or food processor to make a quick breading.

11. I have recently found a great substitute for cream. It is called MimicCreme and is made from almonds and cashews. It works very well in recipes. Just be sure that you don’t have a problem with nuts.

12. If a recipe calls for milk, use almond, rice or coconut milk. In general, you should stay away from dairy when you are on a yeast free diet. That includes milk, cream, sour cream, yogurt, ice cream, cheese, etc.

13. If we lived in a perfect world then all of our veggies would be homegrown, fresh and wonderful. However, I live in the real world. I know that it is hard to get fresh ingredients at times, so I have used a few canned items. Stay away from canned food as much as possible and read labels very carefully to make sure that there are not sugars and preservatives added.

14. Legal Noodles would be noodles made with spelt, rice, corn, etc. It does not mean basic white refined noodles. They have no nutritional value.

15. Never use dried fruit. It is covered in molds that you cannot see with the human eye.

16. Never use quick cooking white rice. Stick with healthy brown rice’s and rice’s that are long cooking.

17. Never use refined flour of any kind, especially wheat. Most people with food allergies have problems with wheat. I have my own grain mill, a Whisper Mill, and make my own freshly ground flour from wheat, rice, oat, millet, amaranth, quinoa and legumes. When I use my freshly ground wheat in recipes, I don’t have a problem. But again, if your physician says no, then don’t use it.

18. Read all food labels very carefully. Use the Cooking What’s Left Shopping Guide when you go to the store. It will help you make wise choices.

19. To replace eggs in casseroles, burgers, or loaves – try mashed vegetables, tahini (sesame seed butter, if allowed), nut butters (if allowed), or rolled oats.

20. Try to stick with Organic everything!!! It is a little more expensive, but isn’t your health worth it in the long run.

21. Use extra virgin olive oil as your primary cooking oil. If it calls for olive oil, it means extra virgin olive oil made by the cold pressed process. The bottle will say, “Cold Pressed” on the label. If it doesn’t say it, don’t buy it.

22. Use ghee or extra virgin olive oil, rather than butters and margarines. Ghee is made by simmering unsalted butter in a large pot, or slow cooking in a cast iron skillet in an oven until all of the water has boiled off and the milk solids have settled to the bottom. The cooked and clarified butter is then spooned off to avoid disturbing the milk solids on the bottom of the pan. Unlike butter, ghee can be stored for extended periods without refrigeration.

23. Use safflower oil, coconut oil, walnut oil, almond oil, sesame oil, and grape seed oil sparingly. Stay away from all other oils, especially canola. Also look for oils that are cold pressed. That means that no chemicals were used in the process of extracting the oil.

24. When a recipe calls for salt, I use Real Salt® brand salt. You can also use sea salt, but make sure that there are no additives and it has not been bleached.

25. When buying seafood, always look for wild caught, not farm raised. And of course, fish is a much better choice than shellfish.

26. Yeast is fed by sugar, so in the early stages you really need to stay away from sugar and sweeteners except for stevia. However, when you can add some sweeteners back in to your diet use raw honey, stevia or sucanat, which is raw cane syrup that has been dehydrated with all of the minerals intact. Never use white sugar, corn syrup, or regular brown sugar.

Yeast Free Corn Tortillas

This simple recipe can be made as shown below, or you can add salt once you have brushed with ghee for a savory snack. For a sweet snack, add stevia to the melted ghee and then dust with cinnamon, or use sucanat with honey and cinnamon to dust the tortillas.
  • 4 organic corn tortillas
  • 1/2 cup ghee, melted

Brush both sides of tortillas with ghee. Lay flat on baking sheets and place in a cold oven.

Heat oven to 375° and then cut off. Leave tortillas in oven until cool. Do not open the door.

Cooking Tip: The tortillas can be cut into wedges before baking.

Reversing Autism