Understanding the Results
Having a sensitivity to yeast but not to beer is possible due to the specific components and processes involved in beer production. While yeast is a key ingredient in beer and naturally present in the brewing process, it undergoes fermentation, which significantly reduces its allergenic potential.
During fermentation, yeast consumes sugars and converts them into alcohol and carbon dioxide. This process results in a significant reduction in the amount of yeast present in the final beer product. Therefore, individuals who are sensitive to yeast may still be able to tolerate beer due to the reduced yeast content.
Additionally, beer undergoes various filtration and clarification processes before it is packaged and consumed. These processes aim to remove any remaining yeast particles, sediments, and other impurities. As a result, the final beer product contains minimal yeast, making it less likely to cause a reaction in individuals with yeast sensitivities.
It's important to note that sensitivities can vary from person to person. While some individuals may experience symptoms when consuming even small amounts of yeast, others may tolerate larger quantities without any adverse effects.