For Russian people, bread was associated with life and bread was the head of everything. Why then have some of our compatriots been giving up bread in recent years?
There are two reasons given. First, bread is harmful because it is rich in carbohydrates, and its usual combination with protein and fat-containing products is extremely undesirable. This version is actively promoted by supporters of the so-called separate nutrition. Secondly, modern yeast, which is the main component of bread, is a terribly harmful product.
Wrong yeast?

Recently, pressed yeast, the production of which was established in the mid-twentieth century, began to be contrasted with yeast based on vegetable starters, which have been used in bread baking since ancient times. Modern yeast became the object of severe criticism. Here is what, for example, you can read about yeast in one of the articles:

“Scientists in Canada and England have established the killing ability of yeast. Yeast cells kill sensitive, less protected cells of the body by secreting poisonous proteins of small molecular weight into them. The toxic protein acts on plasma membranes, increasing their permeability to pathogenic microorganisms and viruses. Yeast first enters the cells of the digestive tract, and then into the bloodstream. Thus, they become that “Trojan horse”, with the help of which the enemy enters our body and helps undermine its health? Once in the body, they begin their destructive activity. Finding ourselves in our digestive tract, and then entering the bloodstream, they destroy cell membranes, promoting oncological diseases».

It is argued that the consequence of yeast fermentation in the body is a decrease in performance, immunity, resistance to infectious diseases, an increased risk of diabetes, and it also has a negative effect on the activity of the heart. Particular concern was caused by publications about the results of the following experiments: malignant tumors placed in a yeast base begin to grow exponentially and completely disappear when removed from the yeast medium. But, oddly enough, the greatest negative about the pressed thermophilic yeast prompted a message that modern technologies yeast is extracted even from the bones of animals, mainly pigs.

The attack on compressed yeast has been going on for several years. A recent TV story about an orphanage at one of the Orthodox monasteries added fuel to the fire. Former tramps and street children, children from disadvantaged families lived in this shelter. Despite good living conditions and constant care from adults, the children’s weakened health did not return to normal, and the children were constantly sick. And so two nuns, biologists by training, arrived at the monastery and needed practical material for a dissertation on bread leaven. First of all, the learned nuns changed the bread component baby food: completely eliminated yeast-based bread from the diet and started cooking it ourselves unleavened bread By old recipes. To everyone’s surprise, these simple restrictions soon led to the fact that the children practically stopped getting sick. If we add to this the reports that in the West, doctors recommend yeast-free bread to patients with heart failure, then there is plenty of material for the harmfulness of yeast bread.

Professor V. G. Zhdanov visiting Academician V. M. Savelov-Deryabin. A conversation about the dangers of yeast bread

Yeast is still such a nasty thing. This is great amount real confirmations. My wife is a doctor, and she often comes across documents that yeast greatly helps in the development of cystitis, prostatitis and urethritis. Opportunistic flora, which is present in small quantities, multiplies very well when yeast enters... and they don’t completely die during baking.
We have recently begun to eat more bread with hops ...
To restore the health of the nation, we propose to return to baking bread using yeast, which exists naturally in hops and malt. Our like-minded people have been baking bread at home according to ancient recipes for more than 20 years. This helped them get rid of many pathologies. For three years, an experiment was conducted in the "school of the future", the school of health. In this school for frail children, there were 2,724 illnesses per 713 students. With the introduction of unleavened bread into the diet, that is, not made with thermophilic yeast, an improvement in the health of 74% of children was registered, 133 diagnoses were removed, and many children moved into a more favorable health group. An improvement in blood biochemical parameters, including calcium levels, was recorded.

Bread for hop starter contains all essential amino acids, carbohydrates, fiber, vitamins: B1, B2, PP, minerals: salts of sodium, potassium, magnesium, phosphorus, iron, calcium, as well as trace elements - gold, cobalt, copper, which are involved in the formation of unique respiratory enzymes. Apparently, it is no coincidence that ears of grain are called golden.
Bread with hop sourdough gives the maximum juice effect, that is, it actively extracts from the pancreas, liver, gall bladder enzymes and other substances necessary for complete digestion, improves intestinal motility, absorption and disinfection of food contents.

There is another alternative to baking bread without the use of thermophilic yeast - baking unleavened flatbreads and buns on mineral water. This is the most economical method: it saves time, there is no need to prepare a starter or make a dough, it is simple and accessible to everyone. You can prepare sparkling water in a siphon or buy Borjomi or other alkaline mineral water.

Bake unleavened flatbread faster than going to the bakery for bread, because for this you only need to sift the calcined flour, dilute mineral water and place the formed flat cake or bun in a preheated oven. That's all.

Unleavened bread additionally receives many vital micro and macroelements, as well as carbon dioxide, which our body needs almost more than oxygen.

Now cardboard-thin breads from Armenian, Georgian, Jewish cuisine, but many of them contain yeast, albeit in small quantities, for example, pita bread. But the very release of such bread indicates that there is a consumer for these bread products. You can start a small-scale production and unleavened buns, and flatbreads - after all, the costs for them are minimal, it is highly profitable, and the benefits of such bread are great, and people are willing to pay money for their health.

This question cannot be ignored either. Where has the whole grain flour that our ancestors used to bake bread gone? Only whole grain flour contains B vitamins, macro- and microelements and germ, which has fantastic healing properties. Refined flour is devoid of both the germ and the shell - instead of these healing parts of the grain created by nature, all kinds of food additives are added to the flour, chemically created substitutes that can never make up for what is created by nature itself. Refined flour becomes a mucus-forming product, which forms a lump at the bottom of the stomach and pollutes our body. Refining is an expensive, costly process and at the same time kills the vitality of the grain. And it is needed only in order to keep the flour from spoiling for as long as possible. Whole flour cannot be stored for a long time, but this is not required. Let the grain be stored, and flour can be prepared from it as needed. It has always been this way. And isn’t it time, in the name of the convenience of trade, to stop the vicious practice of turning God-given healing product nutrition into a dead mucus-forming mass that has an attractive taste due to sugar, salt, fats, heat-treated at high temperatures and become carcinogenic.

Yeast is now even used to make dried goods. Fewer and fewer cookies are being baked with the minimum amount fats. And all these fatty, sweet cookies are eaten by our children, and then they suffer from diabetes and osteoporosis at a very young age. Gastroenterologists are sounding the alarm because children's hospitals cannot accommodate everyone who needs hospitalization.
In the Bible, “Book of Books”, in Exodus (chapter 12, verse 20) a direct instruction is given to the Jews who left Egypt: “You shall not eat anything leavened; throughout your entire stay you shall eat unleavened bread.” Apparently, such bread is healthier, especially for those who are on the road and do not lead a sedentary lifestyle. The fact that such bread does not cause fermentation, and as a consequence of this fermentation does not shift the blood pH to the acidic side, is the most important recommendation for all of us to use it, because, as numerous studies have shown, modern humanity, in terms of pH, is steadily moving towards acidosis. And if at the beginning of the century the pH norm was 7.5, now, focusing on the actual state of things, it is 7.35-7.45. But in fact, for many these indicators are within 7.25. It should be noted that a pH of 7.18 is fatal. You can see where we are going, chemicalizing food, housing, clothing, and agriculture. Isn't it time to stop at the edge of the abyss and turn back to nature?

Information about the dangers of consuming yeast bread products is slowly but surely entering people's consciousness. Many people bake their own bread, and mini-bakeries are starting to open. This non-yeast bread is still expensive, but disappears instantly. Needs outpace supply. In Ryazan, a bakery began to operate under a new scheme; the same production is available in Noginsk. It's time to turn our attention to the health of our fellow citizens. We are confident that we will find understanding among baking industry specialists. After all, the new that we offer is a well-forgotten old.

About preparing a special starter that replaces yeast. The recipe is known and has always been used in Russia. Disadvantages of conventional yeast (forced introduced since 1947), distributed in the commercial system (and usually used in enterprises for the production of bread): Yeast creates the most fertile environment for a cancer cell, the cancer cell multiplies in this yeast 2-2.5 times faster than usual (a cancer cell in a yeast solution increases its volume by 2-3 times in 1 week). There is a process of fermentation and accumulation of alcohols (and, as you know, alcohol is a protoplasmic drug) in the body. The growth of viruses and microbes increases thousands and thousands of times, that is, it is a pathogenic environment for our body.
An alternative to yeast: make bread with hop alum, or use bread sourdough. How to make bread sourdough: take 200-300 grams of grain (fodder, available, for example, at any bread mill, etc.), pour in 0.5 liters of water so that the grain germinates, cover with a towel. Wait a day, drain off excess water, and stand for another 2 days.When small sprouts appear, grind through a meat grinder, place in a non-stick bowl, and add flour in a ratio of 2:1 grain: wheat (wheat or Rye flour), add 1-2 tablespoons of sugar, cook for up to 1 hour, stirring, over low heat. Leave the resulting slurry in a warm place for a day; it begins to sour. Then store in the refrigerator. When you have the sourdough, add flour 1:10 sourdough:flour, add water to turn into dough, leave this slurry for 3-5 hours (rye flour ferments faster), then add flour and water again, leave for several hours again. Leavened bread does not mold, but the yeast is covered with very harmful and unpleasant mold. Place the dough in the mold (1/3 - 1/2 of the mold), wait until it rises to the edges, bake over low heat, baking time is about an hour. When baking, grease the pan with a small amount sunflower oil, when baking on a baking sheet, sprinkle the baking sheet with bran or flour, not butter, because When evaporated, the oil turns into a film and carcinogenic substances are formed.

Different variations of baking: rye flour, wheat flour, a mixture of them 1:1, 1:2, 2:1, etc.; adding raisins, nuts; change in baking time and temperature, time for making sourdough (that is, several thousand various recipes of bread).

Thus, baked bread is very healthy; the acidic environment kills all harmful bacteria and does not kill useful ones.

How to bake bread with hop yeast at home. Practical advice.
1. Yeast preparation
1.1. Pour dry hops with double (by volume) amount of water and boil until the water is reduced by half.
1.2. Leave the broth for 8 hours, strain and squeeze.
1. 3. Pour one glass of the resulting broth into a half-liter jar, dissolve 1 tbsp in it. spoon of sugar, 0.5 cups wheat flour(stir until lumps disappear).
1.4. Place the resulting solution in a warm place (30-35 degrees), covering it with a cloth for two days. A sign that the yeast is ready: the amount of solution in the jar will approximately double.
1.5. For two to three kilograms of bread you need 0.5 cups of yeast (2 spoons).
2. Number of components.
2.1. To bake 650-700 g of bread you need: water - 1 glass (0.2 liters); For each glass of water you need: flour - 3 glasses (400-450 gr.); salt – 1 teaspoon; sugar - 1 table. spoon;
butter or margarine – 1 table. spoon; Wheat flakes – 1-2 tablefuls. spoons; yeast - 1 table. spoon (or sourdough).
3. Preparing the dough.
3.1. One glass is poured into the mixing container boiled water, cooled to a temperature of 30-35 degrees, stir 1 table in it. a spoonful of yeast or sourdough and 1 cup of flour.
3.2. The prepared solution is covered with a cloth and placed in a warm place for 2 hours until pinpoint bubbles form. The presence of bubbles means that the dough is ready for kneading dough.
4. Kneading the dough.
4.1. Place in a clean container (a glass jar with a volume of no more than 0.2 liters, with a tight-fitting lid). required amount(1-2 tablespoons) of dough, this dough will serve as a leaven for the next bread baking, it must be stored in the refrigerator.
4.2. Add 2 tbsp to the container with the dough. spoons of flour and other components in accordance with clause 2.1., that is, salt, sugar, butter, flakes (flakes are not required component). Knead the dough until it sticks to your hands and place it in the mold.
4.3. The form is filled with dough no more than 0.3-0.5 of its volume. If the mold is not coated with Teflon, it must be greased with vegetable oil.
4.4. Place the form with the dough in a warm place for 4-6 hours. To retain heat, it must be covered tightly. If after the specified time the dough approximately doubles in volume, it means it has loosened and is ready for baking.
5. Baking mode.
5.1. The pan should be placed in the middle of the oven on a rack.

Greetings, dear friends! One of the most exciting investigations awaits us today. bread yeast - these are not at all harmless substances, as they present to us through the TV screen, the media and already on the Internet.

Yeast is a real poison! If this issue is not sorted out in time, the outcome can be very disastrous. How to avoid this and what is so terrible about them - you will learn from the article. Let's begin!

Biological weapons of mass destruction

Friends, have you ever wondered what it really is? thermophilic yeast? Today they are included in almost every bakery product, and if we talk about fast foods and cafes, then they are used there in 100% of cases.

Let's start with the fact that our body is a unique system with simply incredible abilities of restoration and healing. All bone tissue inside the body is completely renewed in 5-6 years, and skin covering several times faster. All these processes are possible only under one important condition - the absence of fermentation.

Yeast is an ordinary fungus that causes fermentation. In the body of a modern person, it almost never stops, because we love to eat bread every day with every meal, don’t we?

But the fact is that ordinary yeast is not able to survive, much less reproduce, at high temperatures. Unfortunately, leading geneticists about 50 years ago managed to develop a completely unique and unnatural variant of yeast called “thermophilic”.

Their peculiarity is that high temperatures do not frighten them at all; on the contrary, they multiply in them. These fungi are able to survive at 42-43 degrees, which is sometimes a fatal level for humans.

During the First World War, a secret department was created in Germany, which included leading geneticists at that time. The project was called“Der kleine Morder”, which translates into Russian as “the little killer.”

The goal of the project was to develop a biological weapon that, when it entered the enemy’s body, would kill him slowly and painfully. The yeast fungus was supposed to spread the so-called cadaveric poison inside the body, or, as scientists say, paralytic acids.

Friends, all the information described in the article is proven facts. Can you imagine why these deadly substances are actually being shoved into us?

In addition, yeast is a very low vibrational food, which is approximately on the same level as meat. These “products” dull a person’s mind and awareness, making him a natural zombie.

It is much easier to control such people and instill some information into them, which is very beneficial for the system around us. But we will not delve into the topic of energy, since this is not what the article is about. The most interesting things await us ahead!

Compound

So that you yourself can understand why thermophilic yeast is so dangerous, I will introduce you to its composition. If you are standing, it is better to sit down. Because what you see now will shock you. Please note that all substances included in the composition comply with the current GOST 54731-2011. You can easily check this information by reading it.

So, fungi include:

• pure cultures of yeast strains Saccharomyces cerevisiae;

• beet molasses;
• brewing barley malt;
• So far everything seems to be fine, but then:
• aqueous technical ammonia;
• defoamer;
• disinfectant detergents;
• technical formalin;
• potassium chloride fine;
• urea;
• caustic soda and so on.

The composition also includes about 57 items, many of which can break your tongue. Guys, do you even have any idea what they are pushing at us? Do they think it's edible? Not a single person in the world, even one who knows nothing at all about nutrition, would think of drinking detergent and then using antifoam.

How do you like this phrase from GOST?

“4.1.4 The content of toxic elements (lead, arsenic, cadmium, mercury), radionuclides in pressed baker’s yeast should not exceed the standards established by regulatory legal acts of the Russian Federation.”

Friends, it seems to me that the conclusion here is obvious. Still, it’s up to you to decide, and we move on.

The effect of yeast on the body - facts

Back in the last century, the German chemist Hermann Wolf conducted one interesting experience. He took a malignant tumor and immersed it in a container of yeast solution. In just 1 week, the tumor tripled in size!

Can you imagine how fast that is? But an even more interesting discovery was that after removing the tumor from the solution, it shrank again and then completely died.

Yeast has the ability to multiply in the human body at an incredibly high speed. They kill the immune system, then jumping to other systems within a person.

Fungi have the strongest effect on the internal microflora of the intestine. Putrefactive microflora, or in other words, pathogenic, begins to form.

It is no longer capable of producing the necessary products of human life. All the pathogen is capable of is consumption.

She sucks everything out of the body nutrients, this is why modern man is so dependent on food. If you deprive a person of food for a day, he can simply go crazy, although there is nothing bad or terrible in this.

Scientists microbiologists have long proven that yeast causes the chaotic formation of new cells inside the human body, which is why cancerous tumors arise.

Constant consumption of fungi leads to chronic fatigue, difficulty in brain function, and susceptibility to external viruses. All this information can be checked; it is available on the Internet.

Harm It’s difficult to compare the benefits of thermophilic yeast with anything, except maybe meat. They are an absolutely anti-natural product that goes against the universe as a whole.

There is a way out! About yeast-free bread

Yes, the information is really disappointing. But there is always a way out. You need to understand that nature could not come up with everything like this. Surely there must be a way out and there really is one.

Oddly enough, today on supermarket shelves you can find bread that is made without the use of fungi. It looks much less fluffy, because when heated it does not swell like yeast.

However, such bakery products can already be eaten, since there is nothing fundamentally unnatural in their composition. The only negative is the presence of salt.

The best option would still be your own homebaked bread, which can be prepared with sourdough. This method has been used in Rus' for centuries and it is worth noting that life expectancy was higher.

Sourdough bread is the most organic option you can make. Cereals in this form retain their properties quite for a long time, because it’s not without reason that sourdough is considered a natural preserve.

By the way, friends, I have one for you valuable gift. I have selected a number of recipes for sourdough bread at home. By following the suggested recommendations, you can make real bread yourself, which will not only be healthy, but also tasty!

Thermophilic (bread) - resistant to temperature, artificial product.

This is real poison and a weapon mass destruction that kills human body. Fungi destroy all internal microflora, destroy the immune system and actively contribute to the occurrence of cancerous tumors.

It contains substances that absolutely should not be ingested. They are dangerous, toxic, murderous.

Eat right and then you can forget about all sorts of health problems. Don’t trust your health to just anyone, understand the issues, analyze, check!

Stay with us! Write all your questions in the comments below.

See you in the next article!

Yeast is a living, single-celled organism that is found in plants and animals. Yeast cells are ovoid in shape and can only be seen through a microscope.

What is yeast

If you weigh the yeast and count the cells in them, then in about 1 g of the substance there will be about 20 billion cells. Since the human eye is unable to see a 5-micron cell, these organisms have long remained one of the most mysterious. Until the mid-19th century, humanity knew little at all about them. It was only in 1866 that microbiologist Louis Pasteur, who devoted his entire life to studying the principles of fermentation, became interested in the process of yeast fermentation using the example of beer. And 15 years later, in a laboratory in Copenhagen, Emil Hansen isolated and purified individual strains of yeast. Methods for cultivating yeast fungi using the Hansen method are still used today.

Yeast cells are living organisms and require air to reproduce. These cells must eat to obtain energy. And their favorite food is everything sweet: sucrose (cane and beet sugar), fructose and glucose (honey, fruits, maple syrup), maltose (starch).

The size of a yeast cell does not exceed eight thousandths of a millimeter. There are approximately 1,500 species of yeast. There can be thousands of genetically distinct strains within a single species, but perhaps the best known is Saccharomyces Cerevisiae, which is Latin for “sugar,” “fungus,” and “brewing.” More often they are called by more understandable names - brewer's yeast or baker's yeast. Each of these types has certain characteristics, which determine the scope of application of yeast. In brewing, for example, different strains are used to produce different varieties drink. But the scope of application of this substance is much wider. Yeast is used in the production of many products, it plays the role of flavoring agents, and has also found application in pharmacology, animal husbandry and other areas.

general characteristics

Yeasts are organisms that require food, heat, and moisture to live and reproduce.

As a result of fermentation, they convert sugars and starches into carbon dioxide and alcohol. There are different types of yeast that are beneficial for human health. They can strengthen the immune system and improve digestion, but some cause fungal infections.

Most known species yeast:

• beer;
• bakery;
• pressed (or confectionery);
• dry;
• feed

The debate around single-celled fungi is not new. Many are interested in what baking yeast actually is, the benefits or harms of it, some are scared by its composition according to GOST, so more and more often housewives are choosing not domestic, but French yeast. In fact, if you understand what yeast is, how these microorganisms reproduce and how they affect baking, it becomes clear that there is basically nothing to worry about. Whether these substances are beneficial or, conversely, harmful to the body depends on the amount of their consumption, the sensitivity of the body, and the presence of Candida fungus in the body. In small quantities, yeast can improve health by replenishing reserves of B vitamins, but excess of the substance can have a negative effect on a person.

Research has shown that yeast cells are very similar to the cells of the human body. But while our bodies have tens of billions of cells, yeast has only one.

Man, as scientists say, is a eukaryotic organism. If more plain language, this means that all of our genetic material is contained in the cell nucleus and mitochondria. Nature created yeast using the same principle, but bacteria are already representatives of prokaryotic organisms. And thanks to the fact that yeast is single-celled, it is easier for scientists to study its structure, properties and life stages. And from the point of view of structure and metabolism, of all biological models, yeast is closest to humans. In addition, this fungus is the first eukaryotic microorganism whose genome scientists have deciphered by studying the exact sequence of all 16 chromosomes.

The importance of studying these microorganisms is also indicated by the fact that over the past 15 years Nobel Prize in Medicine and Physiology awarded twice to yeast researchers. Using human genes in the fungus, scientists test the effectiveness of new drugs and study the specifics of certain diseases.

Most studies have focused on the potential use of yeast in healthcare and Food Industry. Meanwhile, scientists conducted other experiments. For example, it recently became clear that some of the yeast strains could serve as the basis for the creation of biofuels for transport. By the way, a significant portion of the insulin created by chemists to treat diabetes was produced with the help of yeast.

But this is not all that a person has to learn about yeast. At least, scientists involved in the study of these microsubstances are convinced of this.

Life cycle of fungi

It is worth noting that the development of yeast cells proceeds differently under different circumstances. And although these substances, from the point of view of biologists, are living organisms, they are so unique that they can live without air.

When yeast does not receive oxygen, it acts on sugar and turns it into alcohol. In addition, carbon dioxide is released. This process occurs mainly during bread baking. As a result of this reaction, energy is released and the dough grows. Meanwhile, this energy is not enough for the yeast itself to continue to live. In the presence of oxygen, they, fueled by sugar, grow and multiply very quickly, releasing carbon dioxide, water and a relatively (by the standards of a fungus) huge amount of energy.

"Good" and "bad" yeast

Yeast, like bacteria, is essential to the human body. But the first thing that is important to know about these microorganisms is that there are good and bad bacteria, and similarly with yeast. The fungus can affect organs and tissues, cause allergies and many diseases. Now let's try to understand the types of fungi and understand which ones are useful and which ones should be avoided.

Candida Albicans

It is said that almost 80 percent of the world's population struggles with this pathogenic yeast-like fungus that causes various inflammations in the body. Candida, like all yeasts, is a single-celled organism that multiplies quickly when there is a lot of sugar in the diet. This fungus deprives the body of many nutrients, including iron and other minerals, making the blood acidic. Against the background of a sweet diet, candida becomes even more active. If this process is not stopped in time, then harmful yeast will practically destroy the digestive and immune systems, deprive vitality. And in return they will cause frequent headaches, eczema, dandruff, dermatitis, hormonal disorders, vaginal infections, stomach diseases and confusion.

Healthy yeast

But besides harmful ones, there are also beneficial yeasts. Fungi contained in probiotic foods have the best effect on the body. They strengthen the immune system and help fight candida. But also not the most best sources These yeasts are products that contain sugar.

The yeast S. Boulardii, found in almost all probiotics, has many beneficial properties:

• strengthen the immune system, stimulating the production of antibodies;
• protect the body from harmful effects antibiotics;
• helps fight candida.

Two more incredibly useful yeast strains - Kluyveromyces marxianus var. Marxianus and Saccharomyces unisporus. They are contained mainly in kefir starter and play the role of a powerful amplifier for immune system. Thanks to these components, kefir has been considered one of the best tonic drinks throughout the world for centuries. In ancient times, it was considered a drink for long-lived people, and in Turkish its name means “to feel good.”

Benefit for health

Yeast is a wonderful ingredient that helps maintain or restore health and beauty naturally.

They are present in many foods, dietary supplements, and are also part of many cosmetics.

For many decades, yeast has remained the center of attention of researchers, who unanimously recognize the extraordinary nutritional quality and therapeutic properties of this fungus. And all thanks to the unique biochemical composition these organisms. For humans, they serve as a source of amino acids, minerals, vitamins, enzymes and many others. useful substances, necessary for growth, proper metabolism and strengthening the immune system.

Yeast Benefits

These microscopic substances are a source of nutrients and fiber, many types of nutritional yeast contain, which is usually found exclusively in animal foods. In addition, yeast is an excellent source of plant proteins, making it an important component vegetarian dishes. And the high concentration of fiber ensures a feeling of fullness for a long time. These elements are extremely important for the smooth functioning of the body. They are equally important for humans, animals and even plants.

For plants

The latter is precisely the object of recent research. As it turns out, yeast can act not only as a food additive, but also as a useful natural fertilizer. Some strains contribute to more efficient absorption of nutrients from soils by plants. In addition, they affect plant growth. At the same time, they are an absolutely safe “fertilizer”. Now scientists are trying to develop effective medicine based on yeast against mold in fruits and against other diseases - as a safe alternative to chemicals.

Food supplement

Perhaps no one will be surprised by the information that yeast is a useful bioactive supplement used by people for the treatment and prevention of the most different states and diseases.

Probiotic

Yeast as probiotics is a very promising solution. This is what scientists say and add that the range of effects of these microorganisms on humans is very wide.

For intestinal flora

Scientists have discovered the relationship between yeast and intestinal microflora, in particular, the positive effect of the fungus on the inflamed intestines.

Beneficial features:

• Brewer's yeast contains many vitamins and minerals, including chromium, folic acid, biotin and B-vitamins;
• strengthen immunity;
• normalize blood sugar;
• promote the development of beneficial bacteria in the body;
• Torula yeast – source, and;
• baker's yeast strengthen the immune system.

Possible harm from yeast

An unpleasant side effect of taking yeast may be that it nourishes not only beneficial bacteria, but also harmful ones, such as Candida, which causes asthma, gout and other diseases. With an exacerbation or occurrence of candidiasis, it is important to exclude all yeast foods from the diet for the period of treatment.

Yeast and allergies

Yeast, as already noted, is a form of fungus. Most often used for baking and brewing. In this case, brewer's and baker's yeast are used. But besides them, there are also so-called wild yeast, which can be found in fruits, berries (grapes) and grains.

Usually these microorganisms are well tolerated by humans, but some people are intolerant. These are people who are allergic to all types of fungi and mold.

Yeast extract

Yeast extract is a food flavoring used in the preparation of bread, beer, cheese, soy sauce, and some other foods.

To understand how this substance affects the body, you first need to understand what it is in general.

Yeast extract is made by mixing yeast and sugar under warm conditions. And with subsequent breaking of cell membranes. This extract can be in gel or powder form. The use of yeast extract in products may be indicated on product labels as “ natural flavors" or "supplements".

You should know that this extract contains the amino acid glutamic acid. This is a natural form of the amino acid and should not be confused with the food additive monosodium glutamate, which serves as a flavor enhancer. And although yeast extract also affects the taste, it acts as a spice. In addition, it contains a high concentration of sodium. And this should be taken into account by people who have problems with blood pressure or those who for other reasons should not abuse sodium. In addition, the extract contains a very high concentration of B vitamins.

But despite all the benefits of this substance, it is important for people with food allergies or sensitivity to yeast to avoid products containing fungal extract. The easiest way to do this is to give up semi-finished and ready-made food from supermarkets.

Yeast in food

All products can be divided into 3 groups based on yeast content. The first is food that, under any circumstances, contains fungi. In the second group of products, microorganisms are present only under certain conditions. And the third group is food that does not contain this substance.

The first group includes: bakery products, beer, cider, fruit skins (plums, grapes), grape juice, malt drinks, wine, yeast extract.

The second group includes: cakes, donuts, fruits (overripe), chocolate (some types), soy sauce.

The third group includes a huge number of products from different categories. In particular, you don’t have to worry about the presence of yeast in eggs, seafood, different types meat, raw nuts, beans, brown rice. You can also avoid unnecessary consumption of yeast if you avoid soy sauce during cooking and replace vinegar with lemon juice.

List of products containing yeast:

• all fermented (vinegar, alcohol, miso, soy sauce, etc.);
• bakery;
• B vitamins;
• beer;
• berries (blackberries, blueberries, grapes, strawberries);
• canned juices;
• cider;
• dried fruits (figs, dried apricots, raisins);
• jams, jellies;
• mushrooms;
• processed meat (sausage, bacon);
• Black tea;
• olives;
• wine.

Cautions

Yeast may interfere with the effectiveness of some medications. It is also important to avoid dietary supplements containing yeast for those who are allergic to the product or prone to yeast infections.

Important note for diabetics: yeast can lower blood sugar levels, so it is advisable to monitor your glucose reading regularly.

How to make your own yeast

You've probably wondered what yeast is made from and how this process happens. Now you will learn how to grow these single-celled mushrooms yourself at home.

Beer houses

Method one. Take 1 glass of water and flour, mix and leave for 7 hours. Then add a small spoon of sugar and a glass of live beer to the mixture (it has a shelf life of up to 2 weeks). Leave for a couple of hours. Store prepared brewer's yeast in a glass container in the refrigerator.

Method two. IN glass containers mix 200 g of raisins, milk, warm water and a little sugar. Cover the vessel tightly with gauze (fold in 4 layers and tie). Keep in a warm place for 5 days.

Using these recipes, you will create regular nutritional yeast, which doctors recommend taking for various diseases. This natural product It will help with metabolic disorders, lack of B vitamins, digestive diseases, anemia, atherosclerosis, and strengthen the body after flu or sore throat. By the way, home-made brewer's yeast is similar in its effect to medications containing these fungi, for example gephefitin.

For baking

Perhaps this has happened to every housewife. I wanted to bake some pies for dinner, but I didn’t have any yeast. But this is not a reason to be upset if you know how to prepare homemade yeast in the form of sourdough.

Method 1

From 200 g of flour and a small amount of water, you need to knead a lump of dough, roll it in flour and leave it for a few minutes. When the lump dries, hardens and becomes sour, you can use it instead of store-bought yeast.

Method 2

Peel and boil 10 potatoes, which are still hot and rub through a sieve. Add a tablespoon of flour, the same amount of honey and 25 grams of vodka. Leave the mixture in a warm place for 2 days. When a foam cap forms on the surface, you can use the baking starter (use only the foam).

Homemade yeast cosmetics

It has long been known that yeast is an effective ingredient in many beauty products. But not many people know that yeast-based cosmetics are easy to prepare yourself. Don't know how to do it? Read our recipes.

Yeast body mask

Dilute a packet of dry yeast in cream and add 4 tablespoons of honey to the mixture. Leave for 20 minutes. Apply to the body and leave for 15-20 minutes. Wash off with warm water. This mask improves blood circulation, tightens pores, makes the skin elastic and smooth.

Hair Care Product

Dilute a tablespoon of brewer's yeast in a glass of kefir. Leave the mixture in a warm place for several hours. Apply to hair and leave for about half an hour. This mask will get rid of dandruff.

Yeast for the face

Dilute about a teaspoon of brewer's yeast in a small amount of kefir. After the mixture has infused a little in a warm place and acquires the consistency of thin sour cream, apply to the skin of the face and hold for about 20 minutes. This product gets rid of acne, improves complexion, and is suitable for oily skin.

Interesting facts about yeast:

1. The optimal temperature for yeast growth is 32.2 degrees Celsius; above 38 degrees, the yeast dies.
2. Some strains of fungus clump together after fermentation (usually during brewing).
3. Dry yeast was invented by the Romans (however, as often happened in the history of discoveries of great things, they did not yet understand that it was dry yeast). The ancients placed baker's yeast (in dough) in the sun, dried it, and when necessary revived it with sugar.
4. The aroma of beer is determined by yeast.
5. There are more than half a thousand species of yeast.
6. Back in 1200 BC. e. knew how to bake yeast breads.
7. The raw materials for yeast can be hops, whey, various herbs, oranges, grapefruits, and honey.
8. In laboratory conditions, approximately 100 tons can be grown in 2 weeks. yeast milk(it is then used to make pressed, liquid, dry yeast).

Many people wonder: “Are yeasts fungi or bacteria?” And there is nothing strange in this, because until relatively recently, scientists themselves did not know the answer to this question. Today, there are other discussions about how safe it is to take yeast. And again, the answer is simple to the point of banality: safe, if in moderation.

The existence of yeast was discovered in the 19th century by French microbiologist Louis Pasteur. Since then they have been popular all over the world. They are used to prepare all kinds of baked goods and drinks. At the same time, few people think about the harm and benefits of yeast.

What is yeast and what types of yeast exist?

Yeasts are single-celled fungi. In nature there are more than 1,500 varieties of such microorganisms. They are highly adaptable to adverse conditions environment For example, they thrive in conditions without oxygen.

Fungi are widely used in industry and medicine. This is largely due to their ability to reproduce quickly. But not all types can be used. Some of them are considered pathogenic, as they cause various diseases in humans.

4 types of fungi are currently used for food production:

1. Bakery. With their addition, delicious aromatic bread, various buns and other pastries are prepared. They are the ones who give the finished product airiness, volume and a special structure.
2. Wine. They can be seen on bunches of ripe grapes. It is thanks to such fungi that the fermentation process of fruits occurs, which subsequently leads to the appearance of wine.
3. Beer. They are used to make drinks, baked goods and medicines.
4. Dairy. With their help, the process of fermenting milk and preparing fermented milk products is carried out.

All varieties of this product are different unique composition, therefore, their use is necessary for humans.

Wine yeast is a natural whitish coating on bunch of grapes. Therefore, grapes should not be washed before preparing wine.

What does yeast contain?

Yeast belongs to low-calorie foods . They are 60% protein. The human body easily absorbs them. nutritional value of such fungi is comparable to meat or fish.

Baker's yeast has a particularly rich composition. They contain the following substances:

• Vitamin B1. It is involved in metabolism and regulates the functioning of the nervous system.
• Vitamin B2. This substance helps fight skin diseases and improve visual acuity.
• Vitamin B3. Takes part in the construction of body cells, the functioning of the endocrine glands and the nervous system.
• Vitamin B6. Helps the body absorb nutrients more quickly and takes part in metabolism.
• Vitami RR. Experts have found that this substance can prevent the development of cancer. In addition, it fights allergic reactions.
• Vitamin D. Participates in the process of phosphorus-calcium metabolism.
• Biotin or vitamin H. Has a beneficial effect on hair condition. They become thicker and more voluminous.
• Minerals: iron, magnesium, potassium, iodine, copper and others.
• Lecithin. Participates in the construction of cell membranes, normalizes the concentration of cholesterol in the blood.

This is far from full list valuable substances contained in baker's yeast. Dairy products have a similar composition, but they also contain probiotics necessary for the normal functioning of the gastrointestinal tract..

Useful qualities of baker's yeast

It is this type of fungus that we consume every day. They have an impressive list of positive qualities. The benefits of yeast for the body are as follows:

1. Helps strengthen the immune system. They contain beta-glucans, which are considered natural immunostimulants.
2. Enrich intestinal microflora. Thanks to this, the digestion process is improved. They enhance the production of gastric juice, which leads to complete and rapid digestion of food.
3. They have an antioxidant effect. They neutralize factors that lead to cell oxidation. This helps slow down the aging process.
4. Reduce the concentration of bad cholesterol in the blood.
5. Helps cope with constipation.
6. They have the ability to lower blood pressure.
7. Some experts believe that yeast is beneficial for people with a predisposition to cancer. They are especially effective in preventing pancreatic cancer..
8. After consuming yeast, the skin becomes smooth and clean, the hair gains volume and becomes silky, and the nail plates stop flaking.

Fungi can be used as an external remedy. With their help, it is possible to cope with acne, seborrhea, eczema, burns and dermatitis. They are used to prepare healing masks for the face and hair.

It is enough for a person to consume from five to seven grams of this product per day. In some cases, it is recommended to increase the dosage. Yeast is recommended for use by people with reduced immunity, those experiencing constant stress, suffering from anemia, skin diseases, oncology, and digestive problems.

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IN medicinal purposes fungi are consumed as a drink. To do this, they are diluted in a small amount of warm water. You can add a little sugar, bran or other ingredients to improve the taste. Vegetarians must drink this drink to compensate for the deficiency of protein and other nutrients.

The beneficial properties of yeast are lost when heated above 60 degrees. Therefore, baking does not have such positive qualities.

Harmful qualities of baker's yeast

The yeast fungus has harmful qualities for the body. Among them are:

The harm of yeast to the human body is also that when modern production salts of heavy metals and other toxic substances may be used. Although this product has low calorie It is not recommended for people suffering from excess body weight to use it. The fact is that it has the ability to increase appetite, which can provoke overeating.

Contraindications

In some cases, consuming such a product can cause serious harm to health. It is better to avoid them if you have the following diseases:

• Allergic reactions.
• Kidney failure.
• Gout.
• Dysbacteriosis.
• Individual intolerance.

Yeast in a woman’s body can provoke the development of candidiasis. Therefore, their use is possible only under the supervision of a gynecologist.

Today, finding live yeast on sale is very problematic. The most popular is the dry product, which is sold in small bags. Dried fungi are small round granules. Their shelf life can reach two years. Wherein all beneficial properties are preserved in them. In order for them to become active, it is enough to dilute them in warm water or milk.

Dry yeast is useful for anemia and as a means to strengthen the immune system. They contain a large number of squirrel. They are not recommended for use for gout, dysbacteriosis, as well as acute diseases of the gastrointestinal tract.

Features of brewer's yeast

Brewer's yeast is used not only in the production of beer, but also for the production of cosmetics and medical preparations. They have excellent cleansing, rejuvenating and healing effects.

This type of fungus is often used to improve hair health. It is believed that it is able to make hair voluminous and attractive. But most experts do not agree with this opinion. Their use can provoke an allergic reaction and cause severe dandruff.

Brewer's yeast can now be purchased in tablet form. Manufacturers claim that they are capable of providing next action on the body:

• Promotes rapid gain of muscle mass.
• Increases performance and enhances brain activity.
• Cleanse the body of waste and toxins.
• Eliminate the effects of stress, as they have a positive effect on the functioning of the nervous system.
• Reduce cholesterol concentration.

Such drugs are indicated for people suffering from diabetes, cardiovascular diseases, problems with nervous system. Contraindications to their use include pregnancy, kidney disease, individual intolerance to components, treatment with monoamine oxidase inhibitors, antidepressants or painkillers.

Features of milk yeast

Unlike other varieties, milk yeast - most valuable product for the body. They contain enzymes necessary for the normal functioning of the body.. They have a positive effect on intestinal function and help strengthen the immune system.

Milk fungi are found in kefir, fermented baked milk, whey, yogurt and other fermented milk products. They can become harmful only when overuse. But if you drink them in moderation, the benefits will be invaluable.

How to properly store yeast

Live yeast is a product that requires special conditions storage The purchased briquette must be kept at a temperature of 0 to 4 degrees. If you leave them at room temperature, then they will be usable for no more than a day. When stored in the refrigerator, the shelf life is extended to four weeks.

You can extend the storage time of compressed yeast if you crumble it and mix it with flour. Let the resulting mixture dry. To do this, lay it out on clean thick paper. Before use, make sure the product is suitable.

Another way to store yeast is freezing. To do this, the briquette must be freed from the wrapper and cut into small pieces. Wrap each of them in foil. Place all the packages in one plastic bag and tie it tightly. Place in the freezer. The product will remain good for up to six months.

Dry yeast does not require special storage conditions. When sealed, they remain good for one and a half years. They must be kept in a slightly cool place. Make sure that the pack is not exposed to direct sunlight. If the bag is already opened, the shelf life of the product is reduced to two weeks. In this case, it is better to pour the yeast into dry glass jar, seal tightly with a lid and place in the refrigerator. In this state they can remain usable for up to six months.

It is quite difficult for a person accustomed to eating yeast bread and hearing about its dangers for the first time to understand why yeast is harmful. After all, loaves, buns, and pies surround us everywhere, and it seems that they cannot cause any health problems. Yes, we modern people suffer big amount diseases than our ancestors, who did not eat industrial yeast, but in addition to this factor, others are obvious - environmental deterioration, the spread bad habits, sedentary lifestyle, etc. Therefore, let us not rashly blame yeast dough in all the world's troubles. +

The difficulty of proving statements about the harmfulness or harmlessness of yeast lies in the fact that these microorganisms are not natural, and quite often one has to deal with the opinions of various experts about the thermophilicity of yeast fungi. In other words, unlike natural yeast, artificial ones do not collapse at high temperatures and begin to multiply in the body, taking away nutrients from a person. There is no scientific evidence for this point of view, and yet many gastroenterologists recommend their patients switch to yeast-free bread. Is yeast really bad for your health?

Let's consider the main arguments of people talking about the dangers of yeast dough and baking based on it. If yeast is not killed by high temperatures, as some claim, the consequences of its activity are indeed frightening. So, how can baker’s yeast be harmful to humans:

1) They “steal” the microelements we need .

Yeast is a fungus that multiplies exponentially, entering the intestines, which is an excellent nutrient medium for it. To function, yeast needs carbohydrates, vitamins and minerals, which they begin to receive from human food. The result may be a deficiency of essential microelements in the body.

2) Yeast cells disrupt the natural balance of intestinal microflora .

A healthy intestine is the basis of a strong immune system. An imbalance of intestinal microflora towards “bad” bacteria leads to weakening immune defense. Aggressive yeast fungi, multiplying in the intestines at tremendous speed, contribute to the development of putrefactive flora, which, together with yeast, displaces beneficial bacteria from the intestinal mycelium. As a result, not only the absorption of nutrients from food deteriorates, but also human health in general.

Among other things, yeast, like all other fungi, produces antibiotics during their life, which also have a destructive effect on the normal intestinal microflora.

3) As a result of alcoholic fermentation, harmful substances are formed .

By-products fermentations are fusel oil, acetoin (acetylmethylcarbinol), diacetyl, butyraldehyde, isoamyl alcohol, dimethyl sulfide, etc. These substances are toxic, but they give the resulting bread the taste and aroma we are accustomed to.

4) Yeast acidifies the body .

5) Manufacturing technology baker's yeast includes the use of heavy metals and other harmful chemical elements.

According to GOST 171-81 for “compressed baker’s yeast”, their production involves the use of 36 types of main and 20 types of auxiliary raw materials.
Here is a short list of them:

• technical ammonium sulfate, obtained in the production of sulfur dioxide;
• ammonium sulfate purified according to GOST 10873;
• aqueous technical ammonia grade B (for industry) according to GOST 9;
• thermal orthophosphoric acid according to GOST 10678;
• technical sulfuric acid according to GOST 2184 (improved) or battery acid according to GOST 667
• technical potassium carbonate (potash) according to GOST 10690, first grade;
• technical potassium chloride according to NTD;
• caustic magnesite powder according to GOST 1216;
• technical sulfuric acid in accordance with GOST 2184 (improved contact grades A and B) or battery acid in accordance with GOST 667;
• microfertilizer for agriculture in the southern regions of the USSR;
• defoamers;
• disinfectants:
• bleaching lime according to GOST 1692;
• building lime according to GOST 9179;
• bleaching lime (heat-resistant);
• technical caustic soda according to GOST 2263;
• soda ash (technical) according to GOST 5100;
• technical formalin according to GOST 1625;
• boric acid according to GOST 9656;
• furatsilin;
• furazolidone;
• sulfonol NP-3;
• catapin (bactericidal);
• liquid detergent "Progress";
• technical hydrochloric acid according to NTD;
• hydrochloric acid from rectified hydrogen chloride, grade B according to NTD, etc.

Even a person far from knowing chemistry will probably find such a list creepy. Microfertilizer for agriculture in the southern regions and others, by no means nutrients, used in the production of yeast, saturate the human body with metals, including heavy metals (copper, zinc, magnesium, molybdenum, cobalt), as well as phosphorus, potassium, nitrogen and others chemical elements, having dubious benefit. The role of such dangerous “ingredients” in yeast production is not explained in any relevant manual or reference book.

Many experts talk about the dangers of eating our usual bread. Professor Larbert, at the Second World Congress of Herbal Medicine in Prague (1990), expressed his opinion on a number of disorders caused by long-term consumption of refined white yeast bread. The complex of health problems it causes is called hemogliasis and is characterized by headaches, drowsiness, increased blood viscosity, poor digestion, irritability, slowness of thinking, and decreased sexual activity.

Besides Larbert, oh negative impact yeast on the human body were also written by other scientists: Rosini Gianfranco (“The presence of a killing feature of yeast,” Canadian Journal of Microbiology, 1983, No. 10), G. Bassi and D.A. Sherman (Killing factor, - Biochemistry, Biophysics, 1973, No. 298, pp. 868-879), S.A. Konovalov ("Biochemistry of yeast", 1962, M., Pishchepromizdat, pp. 13-14), Izvestia staff correspondent L. Volodin (Paris, February 27 by phone, published on February 28 p. 4), Rubin B.A. (Fermentation, - BME, vol. 3, 1976, pp. 383-384), V.M. Dilman (“Four models of medicine”, Leningrad, Medicine, 1987. pp. 40-42, 214-215), Marilyn Diamond, Donald Schnsll, (USA “Acid-base balance”), V. Mikhailov, L. Trushkina ( “Food is a serious matter” M., “Young Guard”, 1988, pp. 5-7), academicians F. Uglov, B. Iskakov, N. Dubinin (works of the Plekhanov Ministry of Economy), French professor Etienne Wolf and many other.

IN AND. Grinev draws attention to the fact that in the USA, Sweden and other countries, yeast-free bread has become commonplace and is recommended as one of the means of preventing and treating cancer.