If "smells like or tastes like" is problem, why recipes?

Dr. Jeff, when someone asked you about goat cheese, you said to avoid it just like cow's cheese, because if something looks like, smells like, or tastes like something problematic, it can cause the same bad immune response.

If that were true, why even try to make recipes that taste like the foods we cannot have - any even vague imitation would cause immune problems! If that were true, a person who is sensitive to vanilla (like I am) couldn't use nutmeg as a spice, which has a slight vanilla-like taste. A person who is sensitive to wheat couldn't make any kind of non-wheat bread, simply because it looks like and tastes somewhat like wheat bread, even though it isn't. Etc Etc.

Both cow's cheese and goat's cheese could have many other reasons for causing problems in candida people, such as the yeast remnants that they both contain from the culturing process, or the casein for people sensitive to casein. Couldn't one of these things actually be the problem with both of them, rather than the fact that "goats cheese tastes like cows cheese, and cows cheese is a problem...".

And if your statement that anything that tastes like an allergenic food is also a problem, what about people who have tested positive for sensititivy to a longer list of things? Must they give up every single thing that resembles those ingredients in taste, look, or smell? I tested sentitive to onions, garlic, cocoa, bananas, oranges, vanilla, wheat, corn, soy, dairy, and cinnamon.