Just because people act like something is the same, doesn't necessarily mean it behaves the same.
Some people can eat ancestral wheat (e.g. einkorn, emmer) but not modern wheat that's been bred for more gluten.
Yeasts can be bred for many different purposes, and the ones for wine or or other spirits have somewhat divergent qualities than those for bread. All the commercial yeasts have more consistent qualities compared to wild yeast. So it would depend on whether someone was reacting to yeast as a live organism, the makeup of the yeast body itself, or something it produces. Some of those would be more likely to differentiate than others.
They act like corn is all the same thing, but I've known several people who could sometimes digest corn just fine and other times had a violent reaction. So they had to stop eating all of it, because they couldn't pin down the variable. My hypothesis is that it's either a gengineered frankencorn or a pesticide residue causing the problem. It's an occult variable, not on the label because nobody considers it a meaningful difference, but it sure as hell shows up as a difference in practice.
It's up to the individual to decide which boundaries they want to push, or not. Generally the more serious the risk, the less prudent it is to push. But if your limitations are causing problems, you're more likely to look for loopholes.
Re: Thoughts
Some people can eat ancestral wheat (e.g. einkorn, emmer) but not modern wheat that's been bred for more gluten.
Yeasts can be bred for many different purposes, and the ones for wine or or other spirits have somewhat divergent qualities than those for bread. All the commercial yeasts have more consistent qualities compared to wild yeast. So it would depend on whether someone was reacting to yeast as a live organism, the makeup of the yeast body itself, or something it produces. Some of those would be more likely to differentiate than others.
They act like corn is all the same thing, but I've known several people who could sometimes digest corn just fine and other times had a violent reaction. So they had to stop eating all of it, because they couldn't pin down the variable. My hypothesis is that it's either a gengineered frankencorn or a pesticide residue causing the problem. It's an occult variable, not on the label because nobody considers it a meaningful difference, but it sure as hell shows up as a difference in practice.
It's up to the individual to decide which boundaries they want to push, or not. Generally the more serious the risk, the less prudent it is to push. But if your limitations are causing problems, you're more likely to look for loopholes.