Question:

A client of ours has reacted to yeast in the ImuPro test. In the recommendations it says a suitable alternative would be sourdough. She asked me how this could be if during fermentation yeast is produced? And isn’t it the same with vinegar?

Answer:

Pure sourdough fermentation is mainly done by lactobacilli, a bacterial strain, and hardly any yeast. So if the baker doesn’t add yeast on purpose, sourdough bread should not contain high quantities of yeast. For vinegar it is similar, the final fermentation of vinegar is done by bacteria, acetic acid bacteria mostly from high percentage alcohol, not yeast. Industrially produced vinegar hardly contains any yeast. Maybe some hand-made vinegar might contain higher amounts of yeast.

(Answer is by Dr. Camille Lieners, Scientific Advisor ImuPro)