Active yeast, also known as baker’s yeast, is a commonly-used leavening agent (a substance used in baking that causes flours to expand by releasing of gas from partial digestion of the fermentable sugars in the dough). The earliest known records of yeast being used to leaven bread are in Egyptian times, but we can assume that it was used before that (and was probably discovered on accident). There has been some debate as to whether we should include yeast in the Paleo diet, which lead me to write the post Is Yeast Paleo? (Spoiler alert: I think it’s fine!). Active yeast should be fine if you’re following the Autoimmune Protocol, as long as it is certified gluten free and there aren’t any allergies to yeast. An example of a recipe that includes active yeast is my Dinner Rolls (and then there’s the AIP-friendly Dinner Rolls if you need a yeast free version!).

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Allspice is the dried, unripe berries of a tree found in Central America, Pimenta dioica, that is now cultivated in many countries throughout the world. This spice has been cultivated thousands of years and was brought to Europe and the Mediterranean in the 16th century (where it was incredibly valuable at the time). Now, the majority of allspice is produced in Jamaica.

Since allspice is a dried berry, it is tolerated by most people on the autoimmune protocol. But, I still recommend that allspice be eliminated initially (there is more information on this at Spices on the Autoimmune Protocol).

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This incredibly popular nut, Prunus dulcis, is native to the Middle East, India, and North Africa. The nut is actually the seed of the tree’s fruit, but we generally refer to it as a tree nut. Interestingly, wild almond is toxic to humans, while domesticated almond is not. Almonds are eaten whole but are also used to make a butter, flour, and dairy-alternative milk. Like all nuts and seeds, almonds are excluded when on the autoimmune protocol, but they may be reintroduced and consumed after a period of time if tolerated. Some of my favorite recipes with almonds are my Almond Coconut Bars, Stir-fried Turnip Greens with Mushrooms and Almonds, and Gingerbread Cut-Outs.

For those who tolerate them, almonds can be a great source of nutrition. Almonds are rich in monounsaturated fats but also contain some polyunsaturated and saturated. They are also a good source of fiber. From a micronutrient perspective, almonds are very high in vitamins B2 and E as well as the dietary minerals magnesium, manganese, phosphorus, and zinc.

Almonds can be bought whole, as flour, or as butter on Amazon.

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Anise is harvested from the plant Pimpinella anisum and is a member of the same plant family as fennel and licorice (they all taste very similar, too!). It is native to the eastern Mediterranean and Southwest Asia. Anise has historically been used in cuisine as well as for herbal medicine and liquors. Anise seeds have been used in many traditional dishes, both sweet and savory, throughout the world. Some of my favorite dishes with anise include my Nightshade-Free Plantain Curry Lasagna and Baked Fresh Ham. Anise can be used fresh or dried. I like to keep some dried anise on-hand in my kitchen at all times. 

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