Last year both of my daughters tested as sensitive to baker's and brewer's yeast (We did bio-meridian testing which I know some people don't trust but it did confirm somethings we already knew.) The recommended that we remove all fermented foods based on this (vinegar, cheese, kraut, wine for cooking, etc.) but said yogurt was ok. I have been sticking with it for the most part. They can have goat milk so I have let them have goat cheese a couple times and never saw any sort of reaction. I still don't quite get the connection. They also tested for candida issues and they did not have it. DD2 tested as sensitive for ACV but she also tested as sensitive to apples. DD1 did not test as sensitive to ACV. I know there are naturally occurring yeasts in fermented foods but but if they don't have candida issues I don't see why it's an issue. Especially probiotic rich foods like sauerkraut. Can somebody explain it to me? Is my doc off base?