Not everyone with a Candida yeast infection has allergies, though most do. Allergic sensitivities to other members of the yeast, mould and fungi family frequently develop in those with a Candida yeast infection. For this reason, a reaction to alcohol can be a result of both Candida and an allergy to the yeast used to ferment the alcoholic beverage if wines, beers and ciders are being consumed.
If the reaction is a response to the unfermented alcohol (whisky, vodka or gin), then Candida alone is often the culprit (though sometimes the food the alcohol is made from is involved). Other fermented foods such as breads, cheeses, yoghurts, vinegars and mould foods such as mushrooms and leftovers that have mould growing on them must also be avoided.
Acetaldehyde invariably creates sensitivities to other chemicals. Candida sufferers characteristically become sensitive to perfumes, anti-perspirants, household cleansers, aerosol sprays and gas from cookers and heaters. Sometimes gas from home cookers and heaters is such a problem to these people that complete containment of their symptoms is impossible until gas appliances are removed and electrical ones installed.
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