Thanks for your good work!

Now you say that fruit allergies are rare, but not all allergies come from the fruit themselves, but rather spores that are on them or a cross reaction from another type of pollen. Now as I am allergic to an assortment of stuff, apples could very well give me issues, but I do know that cooking a fruit or veggy will reduce the risk by changing the make up of the apple. I am however not allowed to have regular vinegar or any product with vinegar in it, I have a mold allergy, yeast allergy, candida, ragweed, grass, and an assortment of pollen issues. My list is long on what I absolutely can’t have and even longer on cross contamination possibilities. Reading your article and many others, I get ACV is fermented, like regular vinegar, now I know it is done by yeast. So is it safe to assume that I will not be able to use ACV at all?? You say that you would have to have a sever apple allergy before this would affect you, but what about the yeast and fermenting that keeps some of us from enjoying the simple things like ketchup and mustard made with white vinegar??