Wheat yeast

Wheat kvass is considered risky for histamine intolerance (grade 2 according to SIGHI), as the fermentation process naturally produces biogenic amines, including histamine. Although the duration and conditions of fermentation play a role, it is very difficult to ensure consistently low histamine levels in both domestic and commercial conditions, and therefore wheat yeast is generally not considered suitable for the elimination phase of the diet. In addition to histamine, kvass can also contain other substances produced by microbial activity that can irritate the intestinal mucosa or block the DAO enzyme, making it a food that is best avoided or tested only in very small amounts during the stabilization phase.