Re: aspergillus and food

Aspergillus is used to produce soy sauce, miso, and sake (these are all fermented). I am not sure, but these might be inactivated by heat at the end of production. Still, you might want to be careful around Asian food.

Carrie Wrote:
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> Hello
>
> I have ongoing stomach problems (I am coeliac and
> lactose intolerant) and my immunologist told me I
> have a significant allergy to aspergillus, yeast
> and candida. I am asthmatic, have hayfever,
> ezcema etc. - always have had and I am 42.
> Coeliac 23 years. Do you know of any information
> around aspergillus in foods. I don't really get
> chest symptoms and hayfever is bearable - it is
> the stomach problem that is intolerable. Do you
> have any idea what foods I should avoid other than
> yeast, sugar, mushrooms which are the obvious. I
> am a bit suspect about two of the few remaining
> foods I can have - sun dried tomatoes and olives -
> could they harbour fungus? what about fermented
> foods? I appreciate most of the things on this
> site are about the respiratory system but thought
> you may have some ideas - i'm getting
> desperate!!!!!!!