yes, probably. Of course, you can do anything that makes sense to you.
Anything that is fermented has similar types of fermentation
byproducts that one can be sensitive to, so they can be thought of as
a group. Sometimes these sensitivities need to be observed for a
period of time only, other times one needs to avoid them for life.
Experimentation can help determine this.
Kathryn
On Oct 24, 2009, at 9:45 AM, Kirsteen Wright wrote:
Hi, can anyone give me some advice please. I've recently started
taking the raw cider vinegar in water. However, I've recently had a
food intolerance test done and came up strongly positive for yeast
(among other things). Obviously I have to avoid yeast and I believe
this includes vinegar. Does this also include the raw cider vinegar?
Any advice much appreciated.
Thanks
Kirsteen
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