I have pondered this question for years--Does the yeast in yeast breads
delay the resolution of an overgrowth of Candida Albacans?  The "experts"
are divided on the subject.

I bake bread and I have assumed that, as temperature-sensitive as it is,
there wouldn't be live yeast in the bread after baking.  However when
working with a yeast overgrowth in our systems, we need to greatly reduce
sugars and other refined carbohydrates.  So the problem could come from the
excess of carbs instead of the yeast. Some women whom I have worked with
concerning yeast, consume a lot of breads, and not much of it whole grain.
And they also consume a lot of sweets.

Now, the baker of the breads might have to use caution with hand washing,
inhaling, etc.  Those "Yeasties" could certainly waft up to the nose and
mouth. In the Trivial Pursuit game (A question and answer game of trivia)
there is a question: What is the cause of Baker's Itch?  The answer is, of
course, Yeast.  So the one who works with live yeasts would do well to
exercise caution.

I am still learning about this insidious affliction that is one of the
major causes of weaning in Milwaukee. We had an "epidemic" of it in January
and February.  And now it is resurfacing.  Of course, I haven't worked with
a single mom in the past 2 weeks who hadn't received antibiotics with her
birth. And most of the babies have also.

What happened to the appeal to reduce abx usage in medical treatment? I
keep reading that medical journals are reporting alarm about abx-resistant
strains of bacteria and that there must be a reduction in its use.  Alarm,
but no follow-up.

Yeast breads or no yeast breads, that is the question???

Patricia Gima, IBCLC
Milwaukee

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