Posts Tagged ‘yeasts’

Re-balancing the Gut Flora
The gut flora are a large collection of bacteria and yeasts living, usually without harmful effects, in our intestines. Some of these microbes are acquired by a baby during birth - several of the most useful kinds live in the vagina too, and the baby swallows them en route to the outside world. Recent research shows that babies delivered by Caesarean section take much longer to acquire the normal gut flora. However, they catch up eventually because, like other babies, they pick up bacteria in the months immediately after birth, mainly from the mother.
There are hundreds of different kinds (species) of microbe in the gut flora, with the exact mix varying from one person to another. They eat the remains of our meals, and provide certain benefits in return:
•    they make some useful vitamins that we can then absorb
•    they keep disease-causing bacteria at bay simply by being there, taking up all the potential ‘parking spaces’ on the lining of the gut so that alien bacteria can’t find a foothold
•    they may also aid digestion in some way, although this is less certain.
On the downside, the gut flora also produce toxins, but we have had aeons of evolution to get used to these, and the liver normally breaks them down quite happily. Only if the liver is badly diseased (as in cirrhosis) do these toxins become a problem.
The immune system is familiar with these fellow-travellers and tolerates them, while ensuring that they do not invade the body any further. However, a loss of immune competence, as in AIDS, can allow them to become invasive and cause disease.
Research into the gut flora is a relatively new field of medicine, and most of the studies have been published in rather obscure medical journals. So the majority of doctors are unaware that abnormalities of the gut flora – the increase of some species at the expense of others – have been found in patients with rheumatoid arthritis, atopic eczema, irritable bowel syndrome and Crohn’s disease. The relationship between these abnormalities and the disease process is unclear at present: it is not necessarily
a cause-and-effect relationship. The implications, as far as treatment is concerned, are far from clear as yet.
The controversial condition known as ‘candidiasis’ appears to be a particular form of gut-flora imbalance, in which yeasts are overly successful. It is called yeast overgrowth in this book (see p. 82).
Among the factors that can cause an imbalance in the gut flora are:
•    prolonged or repeated treatment with antibiotics; also a single high-dose treatment, as may be given before a hysterectomy operation (see p. 76). These seem to kill off the beneficial bacteria in the gut flora, allowing others to flourish.
•    severe diarrhoea, which can deplete the normal community of bacteria. Usually the effect on the gut flora is temporary, but it can sometimes be long-lasting and may lead to food intolerance (see p. 76).
Additional factors that might contribute to a disturbed gut flora are:
•    a diet that is high in sugar and refined carbohydrates; this is thought to give yeasts an unfair advantage over other members of the gut flora, by providing yeasts with their preferred food
•    taking the contraceptive pill; this is very controversial, but some doctors believe there is a link between the widespread use of the contraceptive pill and the number of cases of suspected yeast overgrowth in young women.
Bacterial replacers or probiotics
Bacterial replacers, also known as probiotics, supply live bacteria to replenish the gut flora with favourable species.
Experimental trials suggest that taking bacterial replacers may be a useful treatment for irritable bowel syndrome, for food sensitivity in babies, and for atopic eczema (including prevention – see p. 243). This approach may also be of value in yeast overgrowth, when combined with dietary treatment (see below).
All bacterial replacers have to be taken every day: the bacteria do not seem to establish themselves permanently in the gut flora. And any benefits from taking them vanish within a few days of stopping the treatment – so this is quite an expensive option.
Unless the bacteria in the product are alive – and alive in considerable numbers – the bacterial replacer is of no value. Refrigeration is the key to keeping the bacteria alive since, after three days at room temperature, their numbers start to decline steeply. Bacterial replacers purchased from a health-food shop may have been stored at room temperature for some time and so contain very few live bacteria. Buying by mall, directly from the supplier, is a good plan: ask how long the delivery usually takes.
Many different brands of bacterial replacer are now available. To locate companies selling by mail order, see p. 255.
The no-yeast-no-sugar diet
Although this diet has not been tested scientifically, it is widely used by doctors who are interested in gut-flora disturbances, and often produces strikingly good results with people who had previously intractable health problems. This is not hard scientific data, but the impressive results with certain patients (see p. 82) suggest that the diet is sometimes worth trying. Those with symptoms ascribed to yeast overgrowth or ‘candidiasis’, especially bowel problems and an itchy anus (see p. 82), benefit most frequently.
The best way to do this diet is to start with a relatively low-key approach (Stage 1). Only progress to more stringent dietary measures if you don’t improve adequately. If there is no improvement at all, even on the Stage 4 diet, then you can be reasonably sure that yeast overgrowth is not the cause of your problems.
Stage 1
If you are taking the contraceptive pill, talk to your doctor about changing to another form of contraception. Although the link between yeast overgrowth and the pill is not in any way established, stopping the pill often seems to be beneficial.
Cut out sugar and all sweet foods, including honey, syrup, jam, chutney, pickles, cakes and biscuits, soft drinks and fruit squash. Note that ‘no-added -sugar’ jam should also be excluded – it is very rich in fruit sugars. Also avoid dried fruits, and change
any medicines taken as syrups to tablet form. Do not eat peanut butter, tinned sweetcorn or baked beans, except sugar-free brands. Avoid sweet potatoes, and any vegetables that become sweet when cooked e.g. baked parsnips, caramelised onions. Your ’sweet tooth’ should be your guide – if it tastes sweet, it’s off the menu. Only artificial sweeteners are allowed.
Not eating sugar is thought to deprive the yeast of much of its food supply. Persist with this diet for 4-6 weeks. If you are no better, or only partially better, go on to Stage 2.
Stage 2
In addition to the restrictions of Stage 1, cut all fruit out of your diet, except for pure, unsweetened lemon juice and lime juice. These juices, plus salads and lightly cooked vegetables, should give you enough Vitamin C – or you could take a supplement.
Cut out white bread and anything made with white flour (e.g. pancakes, pastry, noodles and other pasta). Small servings of wholemeal bread, potatoes and unpolished rice (’brown rice’) are allowed. Your staple diet should be vegetables and high-protein foods such as meat, fish and eggs.
Do eat herbs, spinach and fresh garlic, as these may help to curb the growth of yeast. Don’t eat cheese or anything fermented.
Stick with this diet for at least four weeks, and longer if you begin to feel partially better. If you feel a lot better, continue for several weeks, then gradually reintroduce fruits and other excluded foods – but not sugar, honey, jam, syrup or any other very sweet foods.
Stage 3
In addition to all the restrictions of Stages 1 and 2, cut out any foods containing yeast (see p. 190). Why this should work is not entirely understood (see p. 83).
A response to this diet, even a partial response, is a good sign. Consider going on to Stage 4.
Stage 4
Your doctor must agree to you trying this diet, as it may not be safe for everyone.
Avoid all starchy foods including bread, flour, potatoes, rice, pasta, cornmeal, parsnips, beans, lentils etc. Nuts can be eaten in small quantities, but not cashew nuts. This is an extreme diet which gives the yeast almost nothing to live on. No one should stay on this diet for more than a few weeks: it is only used to confirm the diagnosis, or to get the problem under control before tackling it with other treatments.
If there is any improvement with the Stage 4 diet, talk to your doctor about anti-fungal drugs (see p. 83).

Yeast-free Diets
Sultana, hazelnut and rosemary bread
In terms of its traditional use, yeast is not really a food — it is a microscopic but hardworking

domesticated creature that has helped us with the business of food preparation for many thousands of

years. The ability of yeast to turn sugar into alcohol and carbon dioxide gas has long made it a

valuable ally in the manufacture of both bread and alcoholic drinks.
In addition to this traditional use, yeast has, in the past 50 years, found a role as a true foodstuff

in the form of yeast extract. This derivative of yeast, with its strong flavour, has also become an

ingredient of stock cubes and ‘meat extracts’.
These are the most concentrated sources of yeast — foods to which yeast has been deliberately added

(such as bread and wine), plus the modern extracts of yeast.
People with an intolerance reaction to yeast usually need to avoid only these concentrated sources of

yeast.
In addition to foods containing domesticated yeasts, there are many foods which become naturally

colonised by wild yeasts, invisible scavengers whose spores are in the air all around us, like

microscopic wasps, just waiting for a pot of jam to be opened.
Wild yeasts quickly multiply on fruit, fruit juice, jam or any other sweet food, but unless the food is

obviously fermenting (i.e. it smells ‘yeasty’) the levels of yeast it contains are relatively low.

However, there are also some foods that contain wild yeasts in quite significant numbers even before

you buy them. They include dried fruits, such as raisins and sultanas,
and manufactured foods that are fermented or which take a while to mature, such as soy sauce, yoghurt

and cheese. In all cases, the slow production process inadvertently encourages the growth of wild

yeasts. Again, the amount of yeast in the food is far less than that in bread, wine or yeast extract.
Do these wild yeasts matter? For people with yeast intolerance, probably not. In the case of true

allergies to yeast, however, wild yeasts might be sufficiently numerous in some foods to evoke a

reaction from the most highly sensitive individuals.
Wild yeasts may also be significant for anyone with the controversial condition known as yeast

overgrowth (see p. 82). Some of those suffering symptoms which suggest this condition, and who are

following a no-yeast-nosugar diet (see p. 205), may need to avoid all sources of yeast for a while,

including foods containing wild yeast.
Concentrated sources of yeast include:
•    beer, wine, cider and vinegar
•    Marmite, Vegemite, or any other brand of yeast extract
•    yeast-based vitamin tablets; also most B-complex vitamin tablets unless specified as

‘yeast-free’
•    stock cubes, gravy powder, Oxo, Bovril and other ‘meat extracts’
•    bread (except unleavened breads such as soda bread, matzos, pitta bread and chappatis)
•    all other forms of leavened dough, including breadsticks, pizza, bread rolls, croissants,

teacakes, doughnuts, Danish pastries and Chelsea buns
•    some packaged food labelled with synonyms for yeast (see p. 174).
Low-level sources of yeast include:
•    distilled drinks such as whisky, gin, brandy and vodka
•    spirit (distilled) vinegar
•    yoghurt, sour cream, buttermilk, cheeses
•    dried fruits and vegetables
•    sauerkraut (pickled cabbage) and possibly other pickled vegetables
•    soy sauce, miso, tofu
•    tea (but not green tea, jasmine tea etc.)
•    any fruit if unpeeled; very ripe fruit even though peeled
•    jam, fruit juice or wine that has been open for a while; many commercial fruit juices also

contain a significant amount of yeast – dead but still allergenic – at time of purchase
•    leftovers that have been in the
refrigerator for more than two days. Note that some of the ingredients in the recipes that follow, such

as raisins, yoghurt and sun-dried tomatoes, may contain wild yeasts and therefore not be suitable for

those on a strict yeast-avoidance diet. You should adjust the recipes to suit the kind of diet you are

following.
Home-made stock
A good stock is essential for many recipes. As well as being yeast-free, this home-made stock tastes a

great deal better than most ready-made stock cubes.
PREPARATION TIME: 10 minutes
COOKING TIME: about 2 hours (or 45 minutes in a pressure cooker) MAKES: 850ml (1112 pints)
1 carrot
1 onion
1 stick of celery
fresh thyme or other herbs, or a bouquet gami of dried herbs
the remains of a carved roast chicken
1.5 litres (2314 pints) water
salt and pepper
dry sherry (optional)
Peel and slice the vegetables. Tie the fresh herbs together with fine string. Put the chicken into a

large saucepan, cover with the water, and add the other ingredients.
Bring to the boil, cover and simmer for 2 hours. Or cook in a pressure cooker, at high pressure for 45

minutes; in this case, use only 1 litre (12/3 pints) water.
Allow to cool a little, then pass through a coarse sieve and discard everything except the liquid. When

cold, skim off the fat from the surface. Heat through until liquid again, then add salt and pepper to

taste, and a dash of sherry.
This stock will keep in the refrigerator for 2-3 days, or in the freezer for three months. When

freezing, allow room in the container for expansion. If space is limited In the freezer, simmer the

stock further until very concentrated, then freeze in an ice-cube tray, to make frozen stock cubes.

Enclose in a plastic bag once frozen.
Easy brown bread
This yeast-free brown bread is based on a traditional Irish soda bread recipe.
PREPARATION TIME: 10 minutes COOKING TIME: about 45 minutes MAKES: 2 small loaves
450g (11b) 100% wholemeal bread flour 225g (8oz) white bread flour
2 tsp bicarbonate of soda
1 tsp salt
2 x 284ml cartons buttermilk, or natural yoghurt, thinned with a little milk, to make the same quantity
Place the wholemeal flour in a large bowl. Sift the white flour, bicarbonate of soda and salt over it

and mix well. Stir in the buttermilk and enough cold water to make a fairly soft dough. Divide the

mixture between two 450g (I lb) buttered loaf tins and cook in a preheated oven at 200′C/400′F/gas mark

6 for about 45 minutes until risen and firm to the touch.
Remove from the tins and check that the loaves sound hollow when tapped on the base – if not, put back

into the tins and return to the oven for 5-10 minutes more. When ready, cool on a wire rack.
Corn bread with chillies    Seeded muffins    Layered potato pizza
Corn bread with chillies
If you need to avoid wheat as well as yeast, try replacing the wheat flour with rice flour or soya

flour - or use all cornmeal.
PREPARATION TIME: 20 minutes COOKING TIME: 45 minutes MAKES: 1 large loaf
150g (5Y2oz) plain flour, sieved
150g (5Y2oz) fine cornmeal (maize flour), sieved
40g (1 112oz) sugar
V2 tsp salt
4 tsp baking powder
2 large mild fresh chillies (red or green), de-seeded and finely chopped, or one dried chilli
4 tbsp olive oil
1 large egg, beaten
150ml (/4 pt) natural yoghurt
150ml (Y4pt) milk
25g (1 oz) Cheddar cheese, grated (optional)
Mix all the dry ingredients in a large bowl then stir in the chillies and remaining ingredients and mix

to a soft dough. Transfer the mixture to a buttered 20cm (8in) round cake tin, sprinkle with cheese if

desired, and cook in a preheated oven at 200°C/ 4007/gas mark 6 for about 45 minutes until risen,

golden and firm to the touch.
Leave in the tin for 15-20 minutes, then turn out onto a wire rack to cool completely.
Variations: add 100g (31/2oz) sauteed chopped bacon; or 1008 (31/2oz) sweetcorn kernels; or 4 finely

chopped spring onions.
Sultana, hazelnut and rosemary bread
This bread is delicious with cheese. It is best eaten within a day or two of making. Store in a cool

place.
PREPARATION TIME: 1 hour soaking time, plus 15 minutes
COOKING TIME: about 45 minutes MAKES: 1 large loaf
100g (3Y2oz) sultanas
150ml (’14 pint) hot tea
approx. I 75ml (6fl oz) natural yoghurt 50g (1-,14oz) skinned hazelnuts
250g (9oz) plain flour, sieved
250g (9oz) wholemeal flour, sieved 40g (1′12oz) sugar
2 tsp baking powder
1 tsp bicarbonate of soda
1 tsp salt
1 large egg, beaten
4 tsp freshly chopped rosemary
Soak the sultanas in the hot tea for about 1 hour then drain, reserve the tea and make up to 300ml (/2

pint) with the yoghurt. Roughly chop the hazelnuts and toast in a dry frying pan. Mix the dry

ingredients together in a large bowl then stir in the egg, yoghurt mixture, sultanas and rosemary, and

work to a firm dough. Knead lightly and shape into a long loaf. Cut slashes in the top of the loaf and

transfer to an oiled baking tray.
Cook in a preheated oven at 200°C/ 400′F/gas mark 6 for about 45 minutes until risen and firm to the

touch. Cool on a wire rack.
Mediterranean scones
Serve fresh with butter or cream cheese.
PREPARATION TIME: 15 minutes COOKING TIME: 15 minutes MAKES: 9
250g (9oz) self-raising flour, sieved 1 tsp baking powder
Y4 tsp ground black pepper
50g (13/4oz) butter
50g (~1,ioz) sun-dried tomatoes, chopped
50g (1314 oz) pitted green olives, chopped 1 tbsp freshly chopped basil or 1 tsp dried basil, or other

herbs to taste I large egg beaten with 5 tbsp milk milk for brushing (optional)
3 tbsp grated cheese - Parmesan or any other hard cheese (optional)
Sift the flour and baking powder together then add the pepper and rub in the butter until the mixture

resembles fine crumbs. Stir in the tomatoes, olives and herbs and mix to a fairly soft dough with the

egg and milk mixture.
Roll out to about 2.5cm (1 in) thickness on a lightly floured surface and stamp out 6cm (21/2in)

rounds. If wished, brush the top of each scone with milk and sprinkle with 1 tsp grated cheese before

baking.
Place on a baking tray and cook in a preheated oven at 220°C/425°F/gas mark 7 for about 15 minutes

until risen, golden and firm to the touch. Cool on a wire rack.
Seeded muffins
These seeded American-style muffins make an excellent breakfast.
PREPARATION TIME: 15 minutes COOKING TIME: 20 minutes MAKES: 12
300g (10%2oz) self-raising flour, sieved
2 tsp baking powder
pinch salt
100g (3Y2oz) soft brown sugar
50g (13/4oz) pumpkin seeds
50g (13/4oz)) sunflower seeds
25g (I oz) each sesame seeds and linseed
4 tbsp vegetable oil or 50g (13/4oz) butter,
melted
2 large eggs beaten with 200ml (7fl oz)
milk
To serve: marmalade or jam
Place all the ingredients in a large bowl and beat well until evenly mixed. Spoon into a muffin tray

lined with paper cases, or use paper cases on their own. Cook in
a preheated oven at 200°C/400°F/gas mark 6 for about 20 minutes until risen and just firm to the touch.

Serve warm -not hot - with marmalade or jam.
Spinach and cheese polenta
Polenta can be served warm with a ’sloppy’ consistency to go with stewed meat or vegetables, or left to

set firm (as here) then sliced and fried. It’s delicious served with cooked ham, bacon or tomatoes.
PREPARATION TIME: 30 minutes MAKES: 10-12 slices
250g (9oz) fresh spinach
25g (1oz) butter
1 small onion, finely chopped
175g (6oz) cornmeal, sieved
1 tsp salt
V2 tsp ground nutmeg
2 egg yolks
40g (1 Y2oz) each freshly grated Parmesan and mature Cheddar cheeses
Wash the spinach, remove the stalks, squeeze out the excess water and shred. Melt the butter and cook

the onion over medium heat for 5 minutes to soften. Increase the heat, add the spinach and cook until

wilted and there is no free liquid. Add 850ml (1 Y2 pints) boiling water then slowly stir in the

cornmeal, salt and nutmeg. Cook over a low heat for 10 minutes, stirring frequently until thickened.

Remove from the heat and stir in the egg yolks and cheeses. Allow to cool slightly then transfer to a

cling-film-lined 450g (11b) loaf tin. There should be sufficient cling film for it to be folded over

the top of the tin. Shape the mixture and cover with the cling film. Leave until cold, then slice, and

fry or grill.
Layered potato pizza
Layered sliced potatoes form the base for this ‘pizza’.
PREPARATION TIME: 40 minutes COOKING TIME: 25 minutes MAKES: 3-4 servings
1 kg (21b 4oz) waxy potatoes, peeled and thinly sliced
2 cloves garlic, crushed (optional)
1 tsp finely chopped fresh rosemary or thyme
3 tbsp olive oil
400g can chopped tomatoes
125g pack mozzarella cheese, thinly
sliced
salt and freshly ground black pepper
To serve:
fresh basil or rocket leaves
Toss the potatoes with the garlic and herbs, and season very generously with salt and pepper. Pour 2

tbsp of the oil into a 30cm (12in) non-stick frying pan and arrange the potatoes in overlapping slices.

Set over medium heat for 10 minutes until lightly browned. Do not move the potatoes around, but allow

them to stick together into a big circular ‘pizza’ base. Brush the remaining oil on a baking tray.

Place the pizza base on this and cook in a preheated oven at 230°C/450°F/gas mark 8 for 15 minutes

until tender.
Meanwhile, cook the tomatoes over medium heat until all the liquid has evaporated. Season generously

then spread over the potato base. Top with the mozzarella and return to the oven for about 10 minutes.

Serve sprinkled with fresh basil or rocket leaves.
Variations: after adding the mozzarella, top with classic pizza combinations, e.g. anchovies and

olives, or pepperoni, or mushrooms and ham.

Moulds and Other Fungi

The air around us is full of bits and pieces that are mostly too small to be seen without a microscope - pollen grains, mould spores, fragments from plants, fibres from clothing, specks of ash from smoke, skin flakes and diesel particles. Of these, mould spores are by far the most abundant.
Except in very dry climates, there are more mould spores in the air than anything else. In Britain the record count is over 160,000 spores per cubic metre of air, compared to a record pollen count of only 2800 grains per cubic metre. Luckily, mould spores are not particularly allergenic or even more people would be suffering as a result of inhaling such huge quantities of them.
Spores are produced by moulds and other fungi, and they are to the fungus what seeds are to a plant – they can grow into new fungi. Doctors generally speak just of ‘mould allergy’ because moulds are the most common offenders, but larger fungi – mushrooms and toadstools – also produce allergenic spores. For example, a bracket fungus called Ganoderma, that infests dead trees and produces spores prolifically in mid-June, has been found to affect 16% of asthmatics in one part of New Zealand. Bracket fungi occur all over the world, but until recently no one had suspected them of causing allergic reactions, so the extent to which they cause allergies has not been investigated. The same is true of other large fungi.
Yeasts (single-celled fungi) are also found in the air, and it is possible –though this has not been investigated – that people with an allergy to yeast in food would also react to inhaled yeasts.
Indoors and out
Mould spores are a particular nuisance because they can be produced both indoors and out. There are different species of mould in different places, and you may be lucky and only react to one or two uncommon species. But many moulds grow in a very wide range of situations, both indoors and outdoors. There are also cross-reactions (see p. 14) between some of the moulds, unfortunately, which means that people generally react to a great number of different moulds. You will probably need to reduce mould growth inside your home as well as avoiding mould-rich places outside. Changes to your garden that eliminate havens for moulds, such as leaf piles, may also be helpful.
Moulds may only be growing in one part of a house – the cellar perhaps – but can be carried all around the house on air currents.
The size of the allergen particles
Most mould spores are between 2 and 10 microns in size. A few species have spores that are smaller than 2 microns.
(A micron is one thousandth of a millimetre.) Some people with mould allergy may be protected by an ordinary dust mask (see p. 109), but most will probably need a better-quality mask.
Avoiding outdoor moulds
Moulds live in the soil, and grow on any decaying plant matter, such as dead leaves, dying plants, fallen trees, hay and straw. Spore counts are highest in the autumn. A thick covering of snow reduces the numbers of mould spores in the air dramatically. Once the snow melts in spring, moulds flourish on the plants killed by the cold, so spore counts soon rise again.
The effect of the weather on spore release is very complex. Some moulds like to release their spores when it is dry and windy, but others favour fog, mist or dew. Rainfall washes a lot of spores out of the air, but it stimulates the release of some small spores.
A few pollen information services also give current mould-spore counts, but predicting spore counts for the following day is well-nigh impossible.
Drastic avoidance measures, for those who are severely sensitive, include moving to a desert or semi-arid area where there are far fewer mould spores in the air.
Listed below are the mould-rich situations and activities which could provoke your allergy symptoms. If they do, you should avoid them, or wear a mask that will prevent the spores being inhaled (see box on p. 120).
Places
• Near fields of cereal crops in late summer, because of moulds growing on the cereal leaves. Symptoms are likely at harvest time, when combine harvesters disperse the spores.
• In forests and old orchards, in gardens with compost heaps or piles of dead leaves, and in greenhouses.
• Near springs, waterfalls, and other damp, shady places.
Times
• During late summer and autumn, when moulds flourish outdoors on fallen leaves and fruit.
• Following the first frost of autumn, which triggers spore release by fungi in the soil.
Activities
• Disturbing compost heaps, damp straw or hay, piles of grass clippings or heaps of fallen leaves, all of which are absolutely full of moulds.
• Collecting up fallen leaves or fruit.
• Watering the garden because mould spores are released when water hits the dry soil.
• Mowing grass, if the clippings were not cleared up after the last mowing. Unless the weather is very dry, the clippings tend to go mouldy.
• Removing dead leaves or flowers from plants.
A dangerous mould allergy
Anyone with asthma who also has allergy to the mould Alternaria should –with their doctor’s agreement – increase their dose of preventer inhaler (e.g. steroid or cromoglycate) during the spore-producing season. Research shows that severe near-fatal asthma attacks often occur during the Alternaria spore season among those allergic to this mould.
Spore release by Alternaria usually occurs in the summer or autumn, but the timing varies from one part of the world to another, so check with your doctor or a local pollen/spore monitoring service. Alternaria can live outdoors in soil, and on seeds and plants. Indoors, it is a denizen of window frames, carpets and textiles.
Indoor moulds
These are the indoor situations that can be difficult for mould-sensitive people. You should either avoid these, wear a mask, or tackle the problem at source – for example, by reducing dampness (see p. 119).
Places
• Buildings that are damp, because moisture encourages mould growth. Never sleep in a room which has mould growing on the walls or window-panes. In addition to damp houses – now very common – you may encounter moulds in old churches and church halls.
• Buildings that are near lakes, rivers or the sea, because of the dampness of the air. Rooms with humidifiers.
• Bathrooms and shower rooms, unless well ventilated, owing to the steam and condensation.
• Rooms that are generally left unheated, and are therefore colder than the rest of the house, as these tend to suffer from condensation.
• Buildings with dry rot or wet rot. Not all mould-sensitive people react to the spores of these dreaded timber-rotting fungi, but some do.
• Buildings where old timbers are being removed, as this stirs up huge numbers of spores.
• Buildings where central heating has recently been installed, as the warmer temperatures in the building stimulates the existing moulds to release their spores.
• Buildings with lots of indoor plants. There are moulds you cannot see growing on the surface of the soil around a potted plant.
• Cellars and basements. Conservatories can also be full of moulds if not well maintained.
• Antique shops, farms, mills, holiday cottages.
On the first day of Christmas…
Christmas trees usually have moulds (which you can’t see) growing on the needles. When the tree is brought indoors, the warmth encourages these moulds to shed their spores.
Times
• During the winter, when there are usually more moulds growing indoors due to condensation.
Activities
• Handling clothes, curtains or furnishings that smell mildewy: they may be dry now but they will still be full of mould spores.
• Handling vegetables or fruit that have been stored a long
time, or in damp conditions (e.g. in plastic wrapping). Note
that this can include mushrooms – they often have white
moulds growing on them, which can be quite inconspicuous. If looking around your house for moulds, bear in mind that they vary a great deal in colour. Bread, vegetables, cheese and other foods that are past their best grow green, grey or white moulds, often furry, and these are the ones most people are familiar with. But the black stuff on the walls of bathrooms and in the door seals of refrigerators is also mould. In some situations it takes a practised eye to spot this type of mould – around window frames for example, or in the patterns of bathroom-window glass, it can easily be mistaken for ordinary dirt. On shower curtains and cubicles you may find pinkish-red moulds as well as these black kinds. Garden plants and crops can have bright orange moulds (called ‘rusts’) on their leaves, as well as the more familiar grey or black kinds.
Combating indoor moulds
The crucial task here is to reduce dampness and condensation in the house – see p. 119 for the details – as this encourages mould growth on all kinds of surfaces, including walls, ceilings, windows, bathroom tiles, shower curtains, and even carpets. Once you have reduced the humidity, then you can have a big clean-up and remove the spores that have been left by moulds.
If your allergy symptoms are very bad, and you need some immediate relief, then you could get someone to clean away the mould growth and spores first, then tackle the damp problem, then repeat the cleaning operation. Obviously, this is less efficient, but it may be the best approach if you are severely affected.
Note that the cleaning will, in itself, stir up a massive but unseen cloud of spores, so the allergy sufferer should not be at home during this work (see p. 109).
Cleaning away moulds and stopping regrowth
There are two aspects to this task:
• a one-off effort to clear the accumulation of mould growth and old mould spores – trillions of them are probably lying around your house – since these spores are the cause of the allergic reaction
• an ongoing effort to prevent the regrowth of moulds in problem areas such as the bathroom.
Get rid of any furniture that smells ‘mildewy’: it is packed with old mould spores. Fabric items that have this smell should be washed thoroughly. Old clothing, books and newspapers may also be a source of mould spores.
Any carpets or other porous materials (e.g. ceiling tiles, wall panels) that have ever been soaked by flood or storm waters should be disposed of now – and, unless everything can be dried within 24 hours, this should be always be done if there is water penetration in the future. Research shows that such materials quickly become infested with moulds. Check above the flood line, as water can seep upwards through the walls or panelling.
On fridges and freezers, clean out the rubber seals around the doors, going into all the crevices to get out the black mould that lives there. Also clean out the drip-pans of fridges, freezers and dehumidifiers. Keep shower heads and air conditioning equipment (including the filters) very clean. This all needs to be done regularly from now on.
Clean off all the mould growing around windows, or on walls and ceilings, tiles or other surfaces. Alcohol (e.g, white spirit or surgical spirit) kills it very effectively, without the use of water, and it takes a long time to grow back again. You could, alternatively, wash down the walls with a mix of one part bleach to two parts water. (But note that chlorine fumes may be irritating to the airways of those with rhinitis or asthma.) Special anti-mould sprays are also available, but try them out cautiously as they too may be irritants. Do not brush mould growth off with a dry cloth, as this simply disperses the spores. In the future, keep an eye out for new mould growth, and remove it promptly.
Buy a new shower curtain and replace it regularly, or clean it thoroughly with an anti-mould spray.
Can foods and mould spores cross-react?
Some people with mould allergy appear to be affected by eating mushrooms, or foods that contain yeasts or other fungi, e.g. certain well-ripened cheeses, dried fruit, soy sauce and vinegar. There has been little scientific investigation of these claims.
No cause for concern
The drug penicillin – which can cause severe allergic reactions – comes from the Penicillium mould. Fortunately, there appears to be no cross-reaction between the drug and the spores of Penicillium.
Cut down on the number of houseplants, and find a new home for any that need constant moisture. With the remaining plants, take off dying leaves and flowers promptly, and remove the top layer of soil occasionally, replacing it with fresh soil or – even better – sand or grit. Pot-pourri should also be evicted, as it can be full of mould spores.
Use vegetables and fruit promptly, and do not allow bread to go stale, or jam to go mouldy.
What to do if these measures fail
Where there is an invincible damp problem, a really powerful dehumidifier used during the day in bedrooms, and at night in the sitting room, will kill off most moulds and defeat their efforts to regrow. Close all the doors and windows in the room where the dehumidifier is operating, and shut off air vents. Note that air conditioning will also reduce the humidity of the air, but not as much.
Keeping mould spores out of the airways
Ordinary house dust can contain a lot of mould spores. The allergic individual should not dust, vacuum clean, sweep floors or make beds until the anti-mould measures have begun to bite. Ideally the allergic person should go out while housework is done, and the house should be thoroughly aired before their return. If this is impossible, then wearing a good mask all the time is essential. A special vacuum cleaner that retains allergens, or vents them outside. may be helpful in addition to the mask.
Even though you have cut down on moisture and condensation, and tackled mould growth, there could still be a lot of mould spores around, especially in an old house, one that has been very damp in the past, or one that is close to water. If symptoms persist, then think about hiring or buying a high-quality HEPA air filter (see p. 108) to take mould spores out of the air.
Do not use fans or fan heaters, as these churn up mould spores from the floor and other surfaces.
Beating athlete’s foot
Allergenic fungi can grow on your body, as well as in your house (see pp. 16-17). If athlete’s foot is playing a part in your allergies, it is vital to treat the infection thoroughly with drugs, because the fungus grows deep into the skin and can quickly stage a come-back if not completely destroyed. You should also be careful not to reinfect yourself:
• always dry your feet very thoroughly, especially between the toes; kitchen roll does a better job than towels, and can be discarded, reducing the risk of re-infection
• wear cotton socks and shoes made of leather or canvas, which allow sweat to evaporate; only wear trainers or gumboots, or any other footwear that makes your feet feel sweaty, when you really need to
• when your feet get wet, change your socks and shoes promptly
• launder all towels and bath mats at high temperatures when you start the course of anti-fungal drugs, and again when you complete it
• never share towels, bath mats, socks, sandals or shoes
• wear flip-flops at the swimming pool or sauna, and in changing rooms; if any other member of the household has athlete’s foot, take the same precautions in the bathroom at home – and make sure they seek treatment.
Occasionally athlete’s foot is a misdiagnosis for atopic eczema of the feet, which is a common problem among allergy-prone children (see box on p. 45). If the skin between the toes is not affected, it’s unlikely to be athlete’s foot and more likely to be eczema.

Candidal Spores of the Fungus, Candida Albicans.
`As a small child Jason was plagued with ear infections which led to many courses of antibiotics,’ Hannah Mitchell recalls. ‘Eventually he started to get symptoms such as an upset stomach, itchy bottom, flu-like symptoms and extremely itchy eyes. The GP prescribed eye drops and when I put them in Jason screamed his head off. In the morning every single eyelash had fallen out. Jason’s health deteriorated and a few months later his eyebrows started to itch. Within two days every single eyebrow hair had fallen out. His eyes were worse and I was offered steroid eye drops again. Reluctantly I accepted.’
‘Putting the drops in caused Jason extreme pain. The red patches of skin around his eyes spread and the itching increased. I was at the end of my tether when I came across a book in the library about food-related illness…
What Hannah discovered from her reading was that, for many with diarrhoea, bloating, wind and an itchy bottom, the cause can be an overgrowth of yeasts in the gut, caused in part by repeated courses of antibiotics which kill off friendly gut bacteria in the gut flora (see p. 204) and allow yeasts to flourish. This is not mainstream medicine, which is why none of the doctors who had seen Jason mentioned the possibility of yeast overgrowth.
Yeasts are microscopic fungi, so anti-fungal drugs are needed to kill them. However, reducing the intake of sugar in the diet is also very effective because yeasts living in the gut thrive on sugar. Hannah took matters into her own hands, and tried out a diet containing no sugar and no yeast. (The reason for avoiding yeast in food is discussed below.) There was some improvement and, encouraged, she went back to the doctor and asked for anti-fungal drugs.
The doctor agreed, and to Hannah’s immense relief, the combination of diet and drug treatment worked for Jason – it cleared the diarrhoea, wind and itching, and eventually allowed his eyelashes and eyebrows to grow back. (Note that few other patients with yeast problems suffer hair-loss – this is a very exotic symptom – but yeast overgrowth can produce some other quite unusual reactions.)
The elusive culprit
So far, you will notice, I have not mentioned Candida. Among those doctors who study and treat this condition, this particular yeast was once considered the prime suspect. Indeed, the disease itself was called ‘candidiasis’. But the role of Candida is now considered doubtful by many.
Researchers such as Dr John Hunter, of Addenbrooke’s Hospital in Cambridge, have tried to find Candida in their patients without success. ‘I think now we have to reject the idea of Candida causing the symptoms,’ says Dr Hunter. ‘But I do believe that there is an imbalance in the gut flora – the micro-organisms that live in the gut. I believe that’s at the root of so-called “candidiasis”.’ This new evidence has not yet affected beliefs about candidiasis’ and ‘Candida’ in the complementary health field.
The fact remains that anti-fungal drugs have proved very helpful to many patients with the typical cluster of symptoms –diarrhoea, wind, bloating and an itchy anus – that were previously attributed to Candida. Given the effectiveness of these drugs, it seems probable that yeasts of some kind are playing a large part in this condition. So the term ‘yeast overgrowth’ is being used, rather tentatively at the moment, as a label for this condition. The yeasts concerned have not, as yet, been identified.
The facts about Candida
This box is about Candida as understood by conventional medicine, rather than ‘Candida’ and ‘candidiasis’ as understood by alternative medicine.
The yeast known as Candida lives naturally in the gut, usually causing no trouble. Problems are usually caused by Candida only when it sets up home in the throat, vagina or penis (’thrush’ infections). Such localised infections have well-defined symptoms and, in most cases, are easily treated with anti-fungal drugs. Patients with damaged immune systems, caused by anti-cancer drugs or AIDS, often develop more widespread Candida infections, but this never happens to people with a normal immune system.
Inhaling steroids and not rinsing out the mouth afterwards can make asthma sufferers more susceptible to Candida infections in the throat (see p. 145).
Other symptoms that have been linked to yeast overgrowth are:
• fatigue
• poor concentration
• irritability, depression and confusion
• headache or migraine
• severe premenstrual problems
• recurrent cystitis
• skin rashes
• aching muscles
• chronic urticaria.
Sometimes there is constipation rather than diarrhoea. Recurrent thrush – a genuine Candida infection in the vagina – can also be a feature of this problem. Occasionally allergic symptoms such as asthma seem to get worse with yeast overgrowth.
Is there an allergic reaction to the yeast?
Those with symptoms typical of yeast overgrowth may give a positive skin-prick test to Candida, but what this means is debatable. For one thing, not everyone with this condition gives a positive test. For another, some entirely healthy people give a positive skin-prick test to Candida. To complicate matters, there are a lot of cross-reactions (see p. 14) between different kinds of yeasts and moulds, due to similarities in their chemical constituents. So the positive skin-prick test does not mean that Candida itself triggered the original IgE-response.
The question of whether some kind of sensitivity reaction to yeasts is occurring in those with yeast overgrowth, and contributing to their symptoms, is an interesting one. The benefits from avoiding yeast in food (see Diagnosis and treatment) suggest that it may be – but this is a question that cannot be answered at present.
Diagnosis and treatment
Unfortunately, this is one of those ’suck-it-and-see’ conditions, where diagnosis and treatment are the same – you try the treatment for yeast overgrowth, and if it works you assume that the disease is, or was, yeast overgrowth. This is far from satisfactory, but is the best that can be done at present.
It is only worth trying this treatment if you have quite a number of the symptoms listed. Bowel problems and an itchy anus are characteristic, and if you have neither of these it is unlikely the treatment will help you.
A key part of the treatment is a no-yeast-no-sugar diet (see p. 205). This diet has been developed on a largely pragmatic basis, and seems to work – but why? The rationale for cutting out sugar is clear – it feeds yeasts in the gut. But why avoiding foods containing yeast should help is uncertain. Possibly the yeasty food supplies some special nutrient that benefits the yeasts living in the gut. Alternatively, there might, for some people, be a sensitivity reaction to the yeast in food (see left).
If it seems that you are on the right track, because there is some improvement with this diet, ask your doctor for anti-fungal drugs. You should take these in addition to the diet. Nystatin (see box below) is very safe for most people, since it is not absorbed from the gut. Bacterial replacers (see p. 205) may also be useful.
You may need a referral to a doctor who is knowledgeable about yeast overgrowth but try to avoid those doctors and alternative therapists who are part of the ‘Candida’ craze, and think that ‘candidiasis’ explains a huge variety of illnesses. You may not have yeast overgrowth at all, so you need someone with an open mind.
Eczema and yeasts?
Doctors have found that some children whose eczema looks very red, and is not responding to treatment, have IgE in the blood against a range of yeasts and other fungi (Candida, Trichophyton, Saccharomyces and Pityrosporum). Given the tendency to cross-reactions among fungi (see main text) it is not clear exactly what these reactions indicate. A proportion of these children get much better on anti-fungal drugs, including a drug called nystatin, which is not absorbed through the gut wall – so cannot reach the skin. The eczema improves, and at the same time there is a fall in levels of anti-fungal IgE in the blood. In other words, a treatment that can only affect fungi living in the gut benefits the skin. Exactly what is going on here is unknown, but the important point is that the treatment seems to work. This is a controversial topic, but since nystatin is an extremely safe drug, your doctor may be prepared to try it out. A course of 3-4 weeks is the minimum needed.