So I lately discovered that I’ve an allergy to wheat and barley, in addition to an allergy to baker’s and brewer’s yeast. I’ve the wheat and barley facet on lock… and I do know that baker’s yeast is what is often present in breads and different leavened baked items and brewer’s yeast is present in beers. My query is, how do I’m going about meals elements containing “yeast” like chips or packaged fries, for instance? Do I deal with it’s the similar deal? How about naturally occurring yeast in vinegars and aged cheese? Is wine a difficulty? Anybody on the market that might shed some mild as I look to chop issues out of my diet and guarantee I’m avoiding these allergens could be tremendous appreciated. TIA!