“Recently, a number of publications have appeared in the press about the alleged dangers of baker’s yeast and the enormous benefits of “hop bread.” And in Moscow, “monastic” yeast-free bread has already appeared at a price of almost a hundred rubles per loaf. Despite articles and books (scientific and medical), videos on YouTube are watched more actively. Apparently, it’s worth recording your appeal too.”

From a letter to the editors of the Moscow Archpriest Andrei Efanov, clergyman of the Ivanovo-Voznesensk and Kineshma diocese.

Yeast bread - harmful to health? Is yeast really harmful?

For several years now, now dying down, now again becoming the subject of lively discussions, a story about some insidious conspiracy has been circulating on the Internet. Its goal is to destroy the population of Russia with the help of so-called “thermophilic yeast”, which to the uninitiated, gullible man in the street seems quite harmless. Now this topic has become relevant again. So what is this killer yeast, why are they dangerous, and what harm do they cause to the human body?

One of the most common statements by supporters of the “conspiracy” reads: “Saccharomyces yeast (thermophilic yeast), varieties of which are used in the alcohol industry, brewing and bakery, do not occur in nature (and, therefore, are genetically modified). Saccharomycetes, unfortunately, are more resistant than tissue cells. They are not destroyed either during the cooking process or by saliva in the human body. Yeast killer cells, killer cells, kill sensitive, less protected cells of the body by releasing toxic substances of small molecular weight into them.” It goes on to say that sulfuric acid and even human bones are used in the production of yeast!

What is true in this statement? Surprisingly, upon closer examination it turns out that there is absolutely no truth here. Let's start with the fact that thermophilic yeast does not exist not only in nature, but also in chemists' laboratories. There are thermophilic bacteria, but they have nothing to do with yeast, which are fungi. By the way, thermophilic bacteria are also safe. Both yeast fungi and thermophilic bacteria exist in nature and are not a genetically modified product.

Another argument from supporters of the “conspiracy” reads as follows: “Scientists who were studying this issue came across sources from Hitler’s Germany in the Lenin Library, which said that this yeast was grown on human bones, that if Russia did not die in the war, then it would will die from yeast. Our specialists were not allowed to make links to sources or copy them. The documents were classified..." I will answer: in the 1940s, when, according to the “conspiracy” supporters, “thermophilic yeast” was developed, genetic engineering did not exist. Why exactly does the yeast production technology laid down in those days cause such fear?

As for Saccharomycetes, they are always present in the human body, regardless of whether he has ever consumed bread with commercial yeast or not. They are natural components of the intestinal microflora; Apart from the rarest cases of allergies, they do not cause any harm and, of course, contrary to the statements of supporters of the “yeast conspiracy”, they do not destroy the cells of the human body. As for “poisonous substances of small molecular weight,” science simply does not know about them, and this term is used only on slanderer sites.

“The use of foods prepared with thermophilic yeast in food contributes to the formation of sand clots, and then stones in the gall bladder, liver, pancreas, the formation of constipation and tumors. In the intestines, rotting processes increase, pathogenic microflora develops, and the brush border is injured. The evacuation of toxic masses from the body slows down, gas pockets are formed where fecal stones stagnate. Gradually they grow into the mucous and submucosal layers of the intestine.” All this is nothing more than the imagination of the authors. Yes, excessive consumption of bread made from white refined flour can cause intestinal problems, but yeast has nothing to do with this. In general, attempts to create myths using near-medical terminology will always be popular in society, especially in connection with the catastrophic environmental situation, but are doomed to failure in the light of medical sciences.

If you carefully look at their articles on natural sourdoughs, it turns out that it is proposed to use the same yeast fungi for baking wheat bread - with the only difference that their production is more natural, but also more expensive. Making wort at home, of course, is not difficult, but in mass production such a culture does not retain its viability for a long time. It is very difficult to buy such a starter in a store, because it requires special storage conditions.

A bakery that starts preparing bread using old technology may go bankrupt due to the high cost of its products, or will be forced to sell bread at high prices, and selling expensive bread is always more difficult. This is where a “conspiracy theory” can help. After all, the most reliable way to eliminate competitors is to announce that their products are worse than your own. It should also be noted that yeast starter is used only in the preparation of wheat bread. Rye bread is prepared by the process of fermented milk fermentation (or combined).

I myself prefer hop starter. Bread made from it is indeed more aromatic, tastier (primarily due to longer fermentation) and, undoubtedly, more nutritious. But I perceive calls to refuse store-bought bread because it is “spoiled” as groundless. After all, not every family has the opportunity to bake their own bread. And a person who believes in a “conspiracy” may fall into deep despondency and even despair from the inability to “eat properly.” What about Communion? Should we start finding out what kind of leaven the parish prosphora is baked with? What if by leaps and bounds? Then you will have to change the parish, look for the “right” priest. Such a search often leads to spiritual disaster, for which those who created temptation in the minds of gullible brothers in Christ will have to answer. And we must be more careful in this difficult age of lies and deception, and not succumb to the provocations of “caring” citizens of the conspiracy world.

Is yeast harmful? Certificate from the microbiology department of the State Research Institute of Baking Industry

“Recently, a number of publications (obviously ordered) have appeared in the press about the alleged harm of baker’s yeast and the enormous benefits of “hop bread.” Without disputing the benefits of bread made with hop starters, we will dwell on individual points of these publications. We believe that it is pointless to explain some authors of such publications that yeast does not “devour intestinal microflora”, and “yeast bacteria” cannot exist in principle, just as there cannot be a feathered pike or a winged sheep. Such statements only indicate a lack of basic knowledge in the field of biology. Let us dwell on more meaningful statements.

In particular, the authors of this kind of publications claim that in “hop bread” all yeast cells die during baking, but not all in ordinary bread. This statement is also simply absurd. Without going into physical and chemical details, the death of yeast when heated depends mainly on its type and temperature. During the baking process, the temperature in the center of the crumb reaches 95-97°C, regardless of the technology used to prepare the dough. As for the type of yeast, hop starters, as is known, contain mainly the same S. Cerevisiae as in pressed or dried yeast, which was proven back in 1937 by V. A. Nikolaev. Therefore, in both cases, the yeast almost completely dies off and only single yeast cells can remain viable when baking both “hopped” and regular bread. This fact is well known and has long been included in textbooks.

In addition, the number of yeast cells entering the human body from baked goods is simply not comparable with the amount that enters a person with other food products. It is known that yeast of the genus Saccharomyces is secreted from the surface of grapes, plums, apples, raspberries, strawberries, and currants. For the production of wine, in the production of beer and kvass, strains of Saccharomyces serevisiae (previously called S.vini, S. Carlsbergensis, etc.) are also used. In the so-called “kefir grains”, in other fermented milk drinks and in cheeses, yeasts of the type are also often present S. serevisiae.

Thus, it is obvious that yeast will still enter the consumer’s body, even if he completely refuses to eat bread and bakery products. Now let's look at what effect they have on the human body? Yeast is not at all some kind of exotic, “bred through the efforts of geneticists” (as stated in one of the publications). They are a permanent part of the normal human microflora. About 25-30 species of yeast are regularly found in the body, which do not cause clinical infection. The number of yeast in the intestines ranges from hundreds of cells to millions per gram. content.

As for publications about the longevity of Abkhazians, who “do not bake bread, but are distinguished by longevity,” the following facts can be cited: in the study of the normal microflora of the intestinal tract of centenarians of Abkhazia and members of their families, carried out in 1978-1981, yeast was detected almost constantly ( in 75-100% of cases). Among other yeasts, S. cerevisiae was also isolated from centenarians, and these strains were found to have strong antigonistic properties against various pathogenic and opportunistic bacteria. The literature describes other facts of inhibition of bacterial growth by protein substances isolated from baker's yeast.

Thus, the statements of the authors of such newspaper publications about the dangers of baker's yeast for human health are unfounded. They would not deserve special attention from specialists if they did not mislead the consumer, sowing unjustified panic among the population."

There are persistent rumors that these microorganisms are capable of evil. They talk about this a lot, but there is still no clarity. We finally found out everything about the dangers of yeast.

“Yeast inhibits healthy intestinal microflora”, “increases the risk of developing cancer”, “poisons the body with decay products” - online publications are frightening, as if we are talking not about food, but about nuclear weapons. With trembling hands, we compiled a list of horror stories and went with it to the experts - for the truth, confirmed by scientific knowledge.

Eating yeast is not dangerous

Yulia Bastrigina,
nutritionist, Nutrilite brand expert:

“It’s quite strange to be afraid of yeast - they are literally everywhere and surround a person from the first years of life. Plums and grapes, for example, are covered with microscopic bodies of yeast fungi (that same white coating on fruits); microorganisms can be found in flour and live on the skin. But the most that yeast can do is cause a little bloating. The intestinal microbiocenosis is perfectly adapted to combat potentially dangerous fungi and microbes (to which baker's yeast, of course, does not belong) and, as a rule, does an excellent job of doing this.

In addition, heat treatment during baking (+96...98 ºС) leads to cell death. Even if the temperature does not reach such values, you should know that protein organisms (I’m talking about yeast) denature at 60 ºС.”

FACT: Exactly B vitamins are obtained from yeast, which are necessary for the regulation of all types of metabolism, work of the nervous system, hematopoiesis. Plus they contain 16 different amino acids. The perfect team for muscle building and recovery!

When taking them you need to know when to stop

David Matevosov,
Head of the Department of Gastroenterology and Hepatology of the Yauza Clinical Hospital, member of the Russian and European Associations for the Study of the Liver; Ph.D.:

“What does modern medicine have to say about nutritional yeast? First: their moderate consumption in combination with lecithin can lower cholesterol levels and relieve pain from neuritis. Second: no matter what Internet experts claim, today there is no scientifically proven evidence that yeast causes or provokes the formation of tumor cells in humans.

Third: the medicinal qualities of yeast fungi are actively used in medical practice. For example, one of the leading probiotic drugs for treating intestinal microflora, Saccharomyces boulardii, is one of our heroes. This type of yeast in combination with anti-Helicobacter therapy together with an antibiotic increases the effectiveness of treatment of gastritis. Excessive yeast content in foods leads to suppression of beneficial intestinal microflora, predisposing a person to excessive gas formation, colic, and bowel dysfunction. Therefore, the main recommendation when using yeast and products containing it is moderation. Then the living bacterial component will be beneficial and will not turn into an aggressor.”

FACT: Yeast from the genus Candida, which is part of a healthy human microflora, can become pathogenic. This happens when they develop massively against the background of a weakened immune system, taking antibiotics, or undergoing surgical intervention in the body.

Yeast can be beneficial

Lyubov Zinovieva,
dermatocosmetologist, member of the Society of Aesthetic Medicine, Herbalife expert:

“Autolyzed brewer's yeast is an extremely useful food additive. During their transformation into tablets and powders, the living structure of microorganisms is destroyed, which eliminates the danger of fermentation. At the same time, all biologically valuable substances and beneficial properties are preserved.

In particular, brewer's yeast is rich in nucleic acids, B vitamins, and vitamin E that are important for health. Thanks to this composition, supplements improve hair and nail growth, promote tissue regeneration and healing - we can say this with confidence. We, cosmetologists, recommend brewer's yeast for the treatment of acne spots and acne.: the high-quality mineral composition of the preparations helps normalize sebum secretion.”

FACT: For vegetarians, autolyzed brewer's yeast can be a good source of protein. 30 g of powder product contains 15 g of protein. + In America, nutritional yeast is used as a basis for the production of vegetarian pates.

Source http://whealth.ru/zdorovye/14384/

Yeast is microorganisms or fungi that in the modern world people use in many areas: both in the food industry and in medicine. Even a thousand years BC, the ancient Egyptians brewed beer and baked bread using yeast starters. Today, more than 1,500 species of these bacteria are known, but only four are used by humans: brewer's yeast, baker's yeast, wine yeast and fermented milk yeast.

Calorie content

Dry yeast contains 325 kcal (100 g), 100 g of pressed yeast contains 109 kcal, and 100 g of brewer’s yeast contains 452 kcal. The conclusion is obvious - yeast is a very high-calorie product.

What are the benefits of yeast?

Surely many people have heard the expression: “It is growing by leaps and bounds.” And this aphorism was not invented just like that. The amazing property of the same baker's yeast to multiply in a favorable environment and increase the volume of dough several times allows you to make baked goods more fluffy and tasty, but isn't it harmful to the body? In addition to its miraculous properties, does yeast also have benefits?

Yeast is a very valuable product that contains a large number of useful substances necessary for the body:

• protein;
• organic iron;
• B vitamins;
• phosphorus;
• magnesium;
• potassium;
• calcium;
• folic acid;
• amino acids;
• cellulose.

It is precisely because of the large amount of protein (35%) and amino acids (10%) in the composition that yeast is widely used in vegan cuisine. It must be said separately that nutritional yeast (in particular, brewer's yeast) has remarkable properties that affect overall health:

1. in combination with lecithin, yeast reduces cholesterol levels in the blood;
2. improve liver and gastrointestinal function;
3. increase appetite;
4. improve the process of formation of new blood cells;
5. the condition of the skin, hair and nails becomes much better;
6. improve brain function;
7. have a positive effect on the functions of the circulatory system;
8. relieve pain from neuritis.

Doctors prescribe brewer's yeast to many patients to recover from long-term illnesses; athletes also often resort to this time-tested remedy in their practice. And for those people who watch their figure or are forced to follow a diet for health reasons, brewer's yeast is perfect as a valuable source of vitamins and other useful elements.

The most useful yeast

Of course, based on the above, we can come to the conclusion that brewer’s yeast is the most beneficial for humans. However, there is another type - fermented milk yeast. They are found in kefir, yogurt, fermented baked milk and play an irreplaceable role in maintaining healthy intestinal microflora. And if it is normal, then the person’s immunity is not weakened - accordingly, the risk of various types of diseases is reduced.

Can yeast cause harm?

Unfortunately, yeast is still harmful. In particular, this applies to baker's yeast. The thing is that the shelf life of this product is very short, so eating stale baked goods can result in food poisoning. Some scientists never tire of insisting that bread yeast has an extremely negative effect on human health. This is due to the fact that when yeast enters the intestines with flour products, they actively multiply there and absorb vitamins and microelements contained in the food. Over time, yeast displaces the natural microflora in the intestines, which can lead to dysbacteriosis, various diseases and even cancer. This may also be the cause of frequent thrush in women.

Yeast can cause significant harm to people who are allergic to this product. Well, if we take into account industrially produced yeast, then its composition (even according to GOST) leaves much to be desired.

In what cases and how should brewer's yeast be used?

Brewer's yeast is used in medicine as dietary supplements and its use is indicated for the following diseases and conditions:

• Diabetes;
• Recovery period after serious illnesses, surgical interventions, and various deficient conditions of the body;
• Prevention of hypovitaminosis;
• Overweight or anorexia;
• In combination with therapeutic diets;
• Gastrointestinal diseases;
• Acne, blackheads;
• Dermatoses of a neurological nature;
• Anemia;
• Various diseases of the skin, nails and hair;
• Excessive mental and physical stress;
• Prevention of diseases of the circulatory system.

Depending on the purpose of use, brewer's yeast should be taken in a course of 1-2 months with a break of 2-3 months. Noticeable trends towards improvement are observed after just a month of regular dietary supplement intake. As a rule, any package of brewer's yeast comes with instructions for use. Adults and children over 12 years of age usually take brewer's yeast, 1 tablet 3 times a day, an hour after meals.

Do not forget about precautions, so it is necessary to take into account possible allergic reactions and the likelihood of exacerbation of existing fungal diseases (for example, thrush or stomatitis). Taking brewer's yeast is contraindicated for elderly people due to its nucleic acid content. Pregnant and lactating women should also refrain from taking dietary supplements.

Brewer's yeast, the benefits and harms of which were discussed above, should be consumed only after consultation with a doctor.

Source http://pitanieinfo.ru/poleznye-produkty/drozhzhi

Who doesn't love warm, crusty bread? And those fresh vanilla scones? All this is somewhat reminiscent of our distant carefree years. Will the childhood of our children, grandchildren and great-grandchildren be just as joyful?

Lately there has been a lot of talk about yeast, the benefits and harms of which have been questioned. Society was divided into two large groups. The first believes that they are useful for the human body, others hold the opposite point of view.

Before you take the side of one opinion or another, you need to carefully understand the issue. Or maybe even conduct an experiment on yourself.

What is yeast called?

The term “yeast” unites 15 hundred varieties of single-celled fungi. They exist freely in nature, mainly on the surface of berries and fruits.

Yeast is very adapted to environmental conditions. They can live both in the presence and absence of oxygen.

A characteristic feature of unicellular fungi is a high rate of growth and reproduction. This led to their widespread use in the food industry.

Today, 4 types of yeast are known. These are wine, beer, dairy and bakery. The latter are divided, in turn, into 3 more types: dry, pressed, yeast starters.

Dry yeast is widely used in cooking. They are more convenient and their shelf life is significantly longer. One sachet of product weighing 11 grams is equivalent to 50 grams of pressed ones.

But all these varieties of yeast, whether dry or any other, are not real. They were developed by scientists to optimize the baking process.

Only our ancestors used natural yeast. The process of baking bread in those days was a whole ceremony. It was prepared from high-quality whole grain flour on pre-prepared sourdough: rye, wheat, malt, hop. Therefore, bread then had completely different taste qualities, and real yeast, without a doubt, was beneficial for the human body.

As for the quality of current flour products, it leaves much to be desired. Snow-white flour with various additives and artificial yeast do their job.

Does a person need yeast?

According to official data from traditional medicine, the benefits of yeast for our body are great. They are considered to be a universal biologically active food additive. They contain about 66% proteins, various acids, vitamins, and microelements, which are undoubtedly beneficial for humans.

• gastritis and stomach ulcers;
• colitis;
• weak immunity;
• anemia;
• elevated cholesterol levels;
• yeast is also good for the skin.

Despite the fact that the yeast product has a beneficial effect on the functioning of the gastrointestinal tract, doctors still do not recommend its use under certain circumstances. For example, dry ones should not be consumed in case of dysbacteriosis and other acute diseases.

Speaking about the value of yeast, we should also add that it can be useful for vegetarians. The yeast product perfectly compensates for the lack of protein and vitamin B in the human body.

Negative consequences of consuming yeast

Many (including doctors) believe that the harm of yeast is much greater than the benefit. This is especially true for bakeries.

Artificially bred products are given the concept of “thermophilicity”. This means that they are resistant to high temperatures and do not die during baking.

Yeast is popularly called killer yeast. Penetrating inside unharmed, they poison healthy and unprotected cells with toxic substances, which subsequently leads to their death.

In this case, it cannot be said that such products are beneficial for our body. But rather, on the contrary, the harm of baker's yeast can lead to irreversible consequences.

The dangers of these products are as follows:

• High content of heavy metals and chemical elements harmful to the human body. This is due to the technology of their production. And it is based on 56 types of main and auxiliary raw materials. And these are far from food substances. See for yourself: building lime, industrial potassium carbonate, liquid detergent and the like.
• Yeast depletes the human body. Fungi, entering the intestines, begin to actively multiply. Their food comes from vitamins and microelements that come to humans along with food. Thus, the body does not receive enough useful elements, which leads to their deficiency and, against this background, to various diseases.
• They disrupt the intestinal microflora. The high rate of fungal reproduction leads to the appearance of putrefactive flora. As a result, beneficial bacteria die in the intestines. The consequence of this is a violation of the absorption of vitamins and microelements, weakening of the immune system.
• Baker's yeast in combination with flour can upset the acid-base balance. Excessive consumption of bread rolls can lead to the formation of an acidic environment, which can lead to chronic constipation, gastritis, ulcers, and osteoporosis.
• Reduce calcium levels. Doctors are sounding the alarm. Due to the presence of microbial and fungal flora, the composition of the blood changes over time. If previously 12 units of calcium were considered quite normal in children, now three units are enough.
• Fungi contribute to circulatory problems and cause thrombosis.
• Stimulates the growth of malignant tumors. This judgment was proven by a scientific experiment conducted by the French scientist Etienne Wolf. He placed a cancerous tumor in a yeast solution. Within one week it increased 3 times. After the tumor was removed from the solution, it died.
• Yeast causes diseases of the heart, lungs, and liver.

Whether to include bread or other yeast-containing products in your daily diet is up to everyone to decide for themselves. Take time for yourself and observe how your body reacts to them. If you see any problems, try giving up yeast bread for a while.

Source http://legkopolezno.ru/zozh/pitanie/vred-drozhzhej/

Yeast is a living microorganism that people have “domesticated” for quite some time. The unique properties and benefits of yeast were discovered many thousands of years ago. It is known for certain that in Ancient Egypt in 1200 BC. bakers baked not only unleavened bread, but also yeast bread. The Egyptians learned to brew beer with yeast even earlier, 6000 BC. e. At the same time, the selection of yeast began, which led to the creation of new, hitherto non-existent cultures of microorganisms.

Microbiologist Pasteur officially “discovered” yeast only in 1857. In 1881, the first pure yeast culture was isolated in Denmark. And already at the end of the 19th century, cultivated yeast began to be used to produce beer and bake bread. In total, there are more than 1,500 varieties of these single-celled fungi in the world. But in nutrition we use only 4 of them: brewer's, baker's, milk and wine yeast. Baker's yeast is actively used for baking fluffy bread and bakery products. Brewer's yeast is found in "live" beer. But wine yeast can be found in nature in the form of a coating on grape bunches, but they are not found in wine. Dairy yeast, along with lactobacilli, can be found in all fermented milk products prepared with natural starter cultures.

Chemical composition of yeast

All yeasts are beneficial to human health and are an excellent dietary product containing live cultures, microorganisms and bacteria. Yeast is a protein product, the protein content in it reaches 66%. The proteins contained in yeast are perfectly absorbed by the body and are not inferior in quality to proteins from meat, milk or fish. Amino acids account for another 10% of yeast. Yeast is a rich source of minerals, amino acids and vitamins. They contain potassium, phosphorus, magnesium, calcium, iron, B vitamins, vitamins H, P, folic and para-aminobenzoic acids, as well as methionine and lecithin. Lactic yeast, which is part of fermented milk products, is a probiotic. The invaluable benefit of this type of yeast is its ability to maintain the balance of intestinal microflora.

The benefits and harms of yeast

Why are they useful?

Brewer's and bread yeast are universal dietary supplements; they are recommended to be included in the diet in the form of drinks for anemia and a low-calorie diet. Yeast is very useful for skin diseases - acne, furunculosis, dermatitis. They promote rapid healing of wounds and burns and generally have a beneficial effect on the condition of the skin. Yeast improves the secretion of gastric glands and the absorption capacity of the intestine. Therefore, they are prescribed for the treatment of gastrointestinal diseases: ulcers, gastritis, colitis, enterocolitis, decreased gastrointestinal tone and poor secretion of the digestive glands.

To treat and prevent diseases, yeast must be mixed with water, sugar, bran and other additives, and taken in the form of drinks. When heated above 60 C, any yeast dies, and therefore it is unlikely that it will be possible to “treat” and get any health benefits from yeast bread baked at high temperatures. Fermented milk products with milk yeast effectively strengthen the immune system and normalize intestinal function. Yeast is also very useful for external use - nourishing masks are prepared from it, which make hair beautiful and voluminous.

Contraindications

Despite all the benefits of yeast, there are also contraindications to their use. You should not take yeast if you are prone to allergies, kidney disease, gout, dysbacteriosis, endocrine disorders or individual intolerance to the product. Women should take yeast under the supervision of a gynecologist, as it can cause thrush.

Food fungi have been known to civilized humanity for thousands of years. Without them, the usual European diet would not be possible. In Rus' they said: “bread is the head of everything.” But few people think that the harm of yeast can outweigh all the positive aspects of using it.

Single-celled fungi: description and varieties

The group of organisms called “yeast” includes one and a half thousand fungi, which are united by a structural feature: they all consist of only one cell. Their adaptability to the environment is truly high: they do not need an oxygen atmosphere to live.

The fungus multiplies quickly, which explains their widespread use in the food industry.

There are 4 types of mushrooms used in food production:

1. Bakery. They give baked goods unique taste and aroma properties. Also, they are responsible for the volume, shape and specific structure of the product;
2. Beer houses. In turn, they are divided into two types: bottom and top fermentation. They are named after the place of maximum concentration of yeast during fermentation of raw materials: at the bottom of the container or on the surface of the liquid. The first type is more modern and is called lager;
3. Wine. They appear as a whitish coating on bunches of ripe grapes. Therefore, when making wine, the fruits are not washed and are pressed in their original form. As a result of fermentation of sugars, ethanol is produced;
4. Dairy- available in chemical-free fermented milk products.

Baker's yeast: benefits and harms

Official medicine recognizes a number of unicellular fungi used in the baking industry: beneficial properties:

• They are high in protein;
• This is an excellent means of combating high cholesterol levels in the blood;
• Combating blood pressure disorders;
• Treatment of anemia and skin diseases;
• Positive effect on intestinal microflora;
• Strengthening the body with a lack of beneficial bacteria;
• Elimination of pain in the digestive organs.

The list of positive features of the product does not end there. After all, this is an excellent remedy for increasing appetite. The specific taste will appeal to many gourmets and will present many familiar dishes in a new light.

In this video, technologist Roman Milonov will tell you how harmful thermophilic yeast really is, how and why they were bred by scientists:

Vegetarians should not use yeast at home. They are excellent at correcting the imbalances of an exclusively plant-based diet.

When describing the properties of a product, one cannot fail to mention its negative impact, so that the story does not turn into a half-truth.

Yeast: harmful to the body

Single-celled fungi can do a disservice to a person if he suffers from candidiasis (a specific fungal infection) and hormonal disorders.

That's why fresh bread is even harmful to the body. The Russians possessed this knowledge many hundreds of years ago. So, in 1624, Mikhail Fedorovich issued a decree prohibiting shopkeepers from selling freshly baked pastries. Stale bread was considered a royal dish. In China there were similar ideas.

Harm of thermophilic yeast

For centuries, bread has been made using natural raw materials. Today they add as an ingredient thermophilic microorganisms (Saccharomycetes). They significantly reduce the cost of the production technology of a socially significant product, but at the same time they carry with them serious health hazard:

• There is a production of toxic substances that tend to accumulate in the body and gradually poison it;
• The cell membrane is destroyed, which causes a weakening of immunity against pathogenic bacteria;
• The production of microorganisms necessary for the body is disrupted;
• The inner surface of the stomach is corroded, which increases the risk of gastritis and ulcers;
• Gallstones;
• The excretory organs suffer. Constipation becomes more frequent, which contributes to the occurrence of rotting processes in the intestines;
• The rate at which the body produces its own beneficial bacteria decreases, as well as the absorption of external ones (coming from food).

Allergic reaction

Increasingly, doctors are recording the manifestation of an allergic reaction to quite ordinary products. For example, excessive ingestion of antibiotics, polluted environment and poor nutrition can lead to yeast allergies.

Among the allergens included in the stop list for patients:

• Baked goods prepared in the traditional way;
• Peanut;
• Sauerkraut;
• Pickled cucumbers and tomatoes. Anything that contains vinegar in sufficient quantities;
• Almost all alcohol: beer, wine, kvass;
• Kefir and kumiss;
• Dried fruits;
• Vermicelli;
• A range of pharmaceuticals.

It is also necessary to give up sweets, because glucose is the best way to promote the proliferation of fungi in the intestines.

If you ignore the doctors’ demands, a very strong reaction will occur: itching and redness on the skin, flatulence, nausea and vomiting, a feeling of loss of strength and headaches.

Allergy treatment procedure

If the above symptoms appear after consuming harmless baked goods or dairy products containing yeast, you should consult a doctor.

A detailed examination will be carried out at the clinic:

• Research on the subject of heredity: the doctor will ask whether relatives suffered from a similar illness;
• Study of previously suffered diseases (from a medical card);
• Finger prick blood test;
• Tests on surface integuments (calculation of allergen).

If the diagnosis is confirmed, the allergy sufferer will have to rewrite their daily menu from scratch. The list of recommended products is not so wide:

• Vegetables;
• Meat products;
• Seafood;
• Cereals: buckwheat, rice, rolled oats;
• Legumes.

Even permitted food must be thoroughly washed: yeast deposits are present on most food products.

More than 150 years have passed since the French microbiologist Louis Pasteur told the whole world about the amazing properties of unicellular fungi. During this time, people discovered not only the benefits, but also the harm of yeast.

Excessive consumption of products containing them affects the stomach, immune and excretory systems, and can also lead to allergies.

Video about the dangers of yeast for humans

In this video, Associate Professor Artem Babenko will conduct an experiment with yeast, in which he will find out what part of the living microorganisms remains in the bread during baking:

Rye is not a new product at all; it was known in ancient times, when they were used to make bread. They were officially patented by the microbiologist Pasteur in the 19th century. Even then they started talking about two sides of the coin, i.e. that yeast is beneficial and harmful, but then they began to use it even more actively. Today, several types of yeast are used for cooking on an industrial scale: baker's, food, brewer's, dairy, pressed, dry, and so on.

What is yeast?

Yeasts are essentially fungi, or more precisely, about 15 hundred different single-celled fungi. They are often located in nature on the surfaces of fruits, fruits or berries. They adapt well to various environmental conditions and can even survive in the complete absence of oxygen.

The main feature of such mushrooms is their incredibly high rate of reproduction and growth. This is why they have earned their popularity in the food industry. Today, four types of yeast are used - beer, dairy, wine, bakery, which are divided into three classes - pressed, dry and yeast starters.

Dry yeast is most often used due to its convenient form and relatively long shelf life. But it is worth understanding that none of the listed types are real, natural and healthy yeast. These types were obtained specifically to speed up the preparation process and increase the volume of production of products that contain this ingredient. How can such yeast be beneficial? - One harm.

Natural yeast was used in ancient times by our ancestors. Previously, preparing bread was equated to a certain ceremony. For this, only the best products were taken - whole grain flour of the highest quality and natural sourdough: malt, wheat, hop, rye, which was prepared from completely natural products. This product not only had a delicious taste, but also contained a number of useful substances. Real yeast, prepared independently using ancient technology, remains useful today, unlike popular ones.

Yeast damage

Today there is a fairly widespread opinion that yeast does much more harm than it contains benefits. Most of all, this applies to the class of baker’s, or so-called “thermophilic” yeast. This concept implies that this artificially bred yeast is highly resistant to high temperatures and does not die during the cooking process.

People have already nicknamed these small mushrooms killers, because when they get inside the body, they have a negative effect and poison healthy cells of the body from the inside, which leads to their death. Consumption of thermophilic yeast and products containing it can lead to serious health problems.

That's what it's all about yeast harm:

1. Yeasts have a debilitating effect on the body. This happens for the following reason. When ingested into the intestines, the process of active reproduction of fungi begins, and for growth and existence they need nutrition. They feed on useful and necessary microelements and vitamins that enter the human body with food. Thus, they rob a person of beneficial substances that are necessary for a healthy life, as a result of which the immune system is weakened and serious diseases can develop.
2. The combination of thermophilic yeast and flour leads to a change in the acid-base balance. The presence of such products in the daily diet is fraught with the formation of an acidic environment, and as a result, ulcers, gastritis and chronic constipation develop.
3. Due to the way yeast is produced, it contains huge amounts of harmful chemicals and heavy metals. This is not surprising: after all, even technical potassium carbonate and building lime are used in their production. Completely unnecessary harm to our body.
4. Yeasts contribute to the development of liver, heart and lung diseases.
5. These fungi can cause blood clots to form as they disrupt the blood circulation.
6. The intestinal microflora is under attack. Due to excessively active reproduction and growth of fungi, putrefactive flora is formed in the intestines, in which beneficial microorganisms are unable to survive. The result is a weakening of the immune system.
7. Fungal and microbial flora can gradually change the composition of the blood, significantly reducing the amount of calcium in the blood. Today this figure has decreased from 12 normal to 3 acceptable units.
8. The harm of yeast also lies in the fact that these fungi create a favorable environment for the appearance and active growth of malignant neoplasms.

Yeast: benefits and harms

If we consider the known beneficial and harmful properties of baker's yeast, then the list will contain more harmful aspects than beneficial ones. All this is due to the technology of product production.

Our great-grandmothers baked healthy baked goods made from wheat, malt, oats, raisins or sprouted rye. Here's what yeast harm No. And the baked goods made from them were more aromatic, tasty and healthy.

Nowadays harmful thermophilic yeasts are widely used on an industrial scale. For their production, artificial chemical starters called Saccharomycetes are used. Consumption of such products causes a powerful blow to the intestines, harms the gallbladder and liver, and the pancreas also suffers. Thus, yeast, previously considered beneficial, causes immeasurable harm to the body.

A variety of milk yeast, unlike thermophilic baker's yeast, is considered a rather useful product. They contain enzymes necessary for health. Fermented milk products are rich in milk yeast content. If you consume fermented milk products regularly, but in moderation, you can significantly strengthen your immune system and recharge your body with useful substances.

It is worth noting that when preparing dishes you cannot do without yeast completely. It is important to give preference to the “correct” yeast, for example, natural starters - yeast substitutes that were previously used in home cooking.

Using such starters, you will get a 100% healthy and wholesome product and will be absolutely sure of its composition. Today, in small villages, traditions and recipes for such starters are still preserved. Such natural yeast starters were beneficial to the body; with their help, the body was nourished with useful substances - fiber, microelements, vitamins, enzymes, biostimulants and others.

It contains only bacteria that are friendly and beneficial to the body, lactic acid. Stimulation of the immune system is possible thanks to natural fermentation, which eliminates carcinogenic compounds caused by lactic acid bacteria. Proper nutrition involves switching to homemade sourdough for baking.

Natural homemade sourdough consists of the following components:

• bacteria that are responsible for the formation of lactic acid;
• beneficial bacteria living together with the former;
• wild yeast - they are similar to the usual ones, but do not have a harmful effect.

But still Is yeast good or bad? As you can see, conventional yeast has little benefit, and its harm is quite real. If you want to stay healthy and young, avoid consuming yeast products or prepare them yourself using proper and natural starters.

The debate about the dangers of baker's yeast has been going on for a long time. Someone claims that their harm is too exaggerated and that during heat treatment, mushrooms (and yeast are mushrooms) die. Opponents of yeast fungi prove that yeast spores do not die and continue to suppress human immunity and have other harmful effects on the body.

Let's try to figure out what is truth and what is fiction.

Baker's yeast: composition and production

Thermophilic yeasts, which are used in baking, alcohol and brewing production, are not found in nature.

Such fungi are not afraid of high temperatures, like natural yeast. In addition, in the production of baker's yeast, a number of heavy metals and other chemical elements are used that negatively affect the body. For example, in the raw materials for the production of baker's yeast you can find chloric lime, building lime, and industrial sulfuric acid.
As you can see, there is no need to talk about the benefits of such a product.

Yeast damage

Among the opponents of yeast bread, especially industrially produced bread, the following arguments can be found:

As you can see, the consequences of eating baked goods can be dismal. In Rus', bread has always been the main product on the table. True, previously natural starters were used for it. Many supporters of a healthy diet have switched to yeast-free bread today. They buy it in stores or bake it themselves.

Skeptical view of the harm of yeast

There are a number of opinions that all the hype around yeast is far-fetched or greatly exaggerated. It is not worth saying unequivocally that yeast bread and other fungal-based products are beneficial for the body. If you eat only buns, you will become an enemy to your body.

It is an undeniable truth that food production has recently resembled a chemical laboratory. Therefore, the arguments of skeptics about the benefits of yeast bread can be confidently questioned.

If you listen to reviews from people who have given up yeast bread and completely switched to its healthy alternative, almost all of them claim that their health and well-being have improved. Heartburn, bloating and symptoms of gastritis disappear.

Therefore, if possible, it is better to minimize the use of baker’s yeast. Fortunately, today you can buy a bread machine and make your own delicious, aromatic and healthy bread.