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.