DOES YEAST INTOLERANCE EXIST?

Food intolerance means having an adverse reaction to a whole food, or one of its components. Intolerances may cause various symptoms: dermatological (dermatitis), gastrointestinal (diarrhea, vomiting, abdominal bloating, flatulence), respiratory (nasal congestion, asthma), neurological (headache); they may have different levels of severity (light to severe) and they may present occasionally or systematically. Physical reactions can occur within a few minutes or take some time.

Food intolerance does not involve the immune system.
Intolerance to a food allergy and a food are thus two very different situations.

Does yeast intolerance exist? 

Affirm doc Donatella Macchia, Head of Service for the diagnosis and follow-up of allergies and food intolerances at Hospital S. Giovanni di Dio in Firenze, states on Fondazione Veronesi website:

"It is not correct to speak of 'intolerance' to yeast, which is used in bread making. These intolerances, in fact, are generated by enzymatic digestive defects (as in the case of lactose) or by additives (such as sulfites), or by substances naturally present in foods such as histamine contained in strawberries.

When food intolerance symptoms occur after eating leavened foods, this is usually due to inadequate leavening: too short, or with the addition of alpha-amylase"

Fonte: La pizza al microscopio

So yeast intolerance does not exist and in fact there is no test to identify it.

Doctor Macchia recommended that if you have troublesome reactions to take: "Foods with natural yeast, in which the process takes place through living microorganisms - saccharomyces - which lead to a long leavening ."

Why do people think they have an intolerance to yeast?

Sometimes it is the result of suggestion. Often people are convinced of this because symptoms occur after eating pizza, and they don't think that maybe they are more likely to be due to carbonated or fermented drinks (beer, wine) they drink; or they don't consider that pizza maker has "done something wrong" creating the dough.

If indeed there was a reaction to yeast, this would occur after the ingestion of all leavened or fermented foods, and not only after eating the pizza, and it would be a sign of an alteration of bacterial flora, which should be better investigated.

Furthermore, most of these people do not take into account the fact that heat kills bacteria.

At what temperature do bacteria and fungi in baked goods die?

Usually temperatures higher than 75 ° C kill bacteria and so on, because that breaks cellular proteins.

PAY ATTENTION: therefore is it possible that bacteria present in the yeast, which is usually baked at 180 ° C for at least half an hour can still be alive? And is it possible to find them alive in pizza, which is cooked at about 450 ° C, even if for 90 seconds?

To readers the daunting task of finding the answer to this question.

Luigina Pugno
"La pizza al microscopio"
For integral italian version click here .
Thanks to Valeria Lussiana for translation

FONTI:

- fondazioneveronesi.it

- Caputo W., Pugno L. - "La pizza al microscopio" - ed. Gribaudo

- Bencivelli S., Ovadia D. - "E' la medicina, bellezza!" - ed. Carocci

- Introduzione ai microrganismi sul sito tecnicidellaprevenzione.com