Personally, for a long time and in large quantities I have come across information about the CATEGORICAL HARMFUL of industrial yeast, which prompted me to plunge into the art of sourdough baking.
I must admit that my business with making bread with sourdough stutters a little - sometimes sticky, sometimes low, sometimes "hardened", sometimes it didn't rise at all ..
but I am not going to retreat - I continue to experiment, because I dream of making my own medicinal leavening bread, which will have an extremely positive effect on human health and push many ailments of the body caused by the modern aggressive human environment (in the broadest sense), aside.
adding ingredients unique in composition and value to bread - whole grain flour, flaxseed, Jerusalem artichoke, black cumin, spirulina, kelp, spelled, green buckwheat, pumpkin seeds, nuts, urbechi ..
There are many nuances in the production of sourdough bread, especially at the initial stage of familiarization with this matter and, at times, you want to add industrial dry yeast and stop worrying about the result.
and, so, so that once again, when you have a similar thought, you do not turn off the path, I want to share a piece of an article about industrial yeast-saccharomyces and the colossal harm they bring to the human body.
earlier in some other branches I raised this issue but this information did not arouse much interest.
I suppose that in this section the placement of such information is expedient and may be very useful for someone.
...Saccharomyces yeast (thermophilic yeast), the various races that are used in the alcohol industry, brewing and baking are not found in the wild in nature, that is, this is the creation of human hands, and not the creation of God. By morphological characteristics, they belong to the simplest marsupial fungi and microorganisms. Saccharomycetes, unfortunately, are more perfect than tissue cells, independent of temperature, pH of the environment, and air content. Even with the cell membrane destroyed by saliva lysozyme, they continue to live. The production of baker's yeast is based on their reproduction in liquid nutrient media prepared from molasses (waste from sugar production). The technology is monstrous, anti-natural. The molasses is diluted with water, treated with bleach, acidified with sulfuric acid, etc.Strange methods, it must be admitted, are used for the preparation of food, moreover, given that there are naturally occurring yeast in nature, hop yeast, for example, malt, etc.
Now let's see what a "disservice" thermophilic yeast does to our body. The experience of the French scientist Etienne Wolff is noteworthy. For 37 months, he cultivated a malignant tumor of the stomach in a test tube with a solution containing an extract of fermenting yeast. At the same time, for 16 months, an intestinal tumor was cultivated under the same conditions, without connection with living tissue. As a result of the experiment, it turned out that in such a solution, the tumor size doubled and tripled within one week. But as soon as the extract was removed from the solution, the tumor died. From this it was concluded that the yeast extract contains a substance that stimulates the growth of cancerous tumors (Izvestia newspaper).
Scientists in Canada and England have established the killing ability of yeast. Killer cells, yeast killer cells kill sensitive, less protected cells of the body by releasing poisonous proteins of low molecular weight in 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 the "Trojan horse" with which the enemy enters our body and contributes to the undermining of his health.
Thermophilic yeast is so reactive and tenacious that with 3-4 times its activity only increases. It is known that when baking bread, yeast is not destroyed, but is stored in gluten capsules. Once in the body, they begin their destructive activity.Now it is already well known to specialists that when yeast multiplies, ascospores are formed, which, entering our digestive tract, and then, entering the bloodstream, destroy cell membranes, contributing to oncological diseases.
Modern man eats a lot of food, but he does not gorge himself with difficulty. Why? Yes, because alcoholic fermentation carried out by yeast, without access to oxygen, is an uneconomical process, wasteful from a biological point of view, since only 28 kcal are released from one sugar molecule, while 674 kcal are released with wide access of oxygen.
An extremely interesting study by VM Dilman, who proves that oncogene gas contains yeast, A. G. Kachuzhny and A. A. Boldyrev confirmed the message of Eten Wolff that yeast bread stimulates tumor growth.
V.I. Grinev draws attention to the fact that in the USA, Sweden and other countries, yeast-free bread has become a common occurrence and is recommended as one of the means of preventing and treating cancer.
Let's take a closer look at what happens in our body when yeast enters it.
Fermentation disorders
The activity of all digestive organs during fermentation, especially caused by yeast, is grossly disrupted. Fermentation is accompanied by rotting, microbial flora develops, the brush border is injured, pathogenic microorganisms easily penetrate the intestinal wall and enter the blood stream. The evacuation of toxic masses from the body is slowed down, gas pockets are formed, where fecal stones stagnate. Gradually they grow into the mucous and semi-mucous layers of the intestine. Intoxication by the waste products of bacteria, bacteremia (when they inseminate our blood) continues to increase. The secret of the digestive system loses its protective function and reduces the digestive function. Vitamins are insufficiently absorbed and synthesized, microelements are not properly absorbed and the most important of them is calcium. there is a strong leakage of calcium in order to neutralize the destructive effect of excess acids that appear as a result of aerobic fermentation.
The use of yeast products in food contributes not only to carcinogenesis, that is, the formation of tumors, but also constipation, aggravating the carcinogenic situation, the formation of sand clots, stones in the gallbladder, liver, pancreas; fatty infiltration of organs or vice versa - dystrophic phenomena and ultimately leads to pathological changes in the most important organs.
A serious signal of advanced acidosis is an increase in blood cholesterol in excess of the norm. Depletion of the buffer system of the blood leads to the fact that free excess acids injure the inner lining of the vessels. Cholesterol in the form of a putty material begins to be used to patch up defects.
During fermentation, which is caused by thermophilic yeast, not only negative physiological changes occur, but even anatomical ones. Normally, the heart and lungs and underlying organs - the stomach and liver, as well as the pancreas, receive a powerful massaging energy stimulus from the diaphragm, which is the main respiratory muscle that takes off up to the 4th and 5th intercostal spaces. During yeast fermentation, the diaphragm does not perform oscillatory movements, takes a forced position, the heart is located horizontally (in a position of relative rest), it is often rotated (that is, rotated about its axis), the lower lobes of the lungs are compressed, all the digestive organs are clamped by extremely swollen gases, deformed intestines , often the gallbladder leaves its bed, even changing its shape.
Normally, the diaphragm, making oscillatory movements, contributes to the creation of suction pressure in the chest, which draws blood from the lower and upper extremities and the head for cleansing into the lungs. When limiting her excursion, this does not happen. All this together contributes to the growth of stagnation in the members of the lower extremities, small pelvis and head and, as a result, varicose veins, thrombus formation, trophic ulcers and a further decrease in immunity. As a result, a person turns into a plantation for the growth of viruses, fungi, bacteria, rickettsia (ticks).
When the employees of the Vivaton company worked at the Institute of Circulatory Pathology in Novosibirsk, they received convincing evidence from Academician Meshalkin and Professor Litasova about the negative indirect effect of yeast fermentation on the activity of the heart. A small digression into the anatomy: Doctors often call the liver a right heart. Normally, the liver produces about 70% of the lymph, which flows into the right chamber of the heart, enriching the blood with lymphocytes, actively phagocytic cells, vitamins, microelements, balancing the venous blood, creating an acid-base balance in it and bringing it closer to arterial in quality. During fermentation, the liver does not have time to cope with its functions, and the venous blood is poorly cleansed. Therefore, scientists note with regret that microorganisms, worm eggs, rpkketsia and many other unwanted aliens appear in our arterial blood, which should normally be sterile. At a lecture at the Sechenov Research Institute, doctors enriched our knowledge of the negative consequences of eating yeast products with new evidence. When sowing exudates from the ear, nose and larynx, they found a huge amount of yeast, which was not noted several decades ago.
Now let's see how yeast fermentation is reflected and its consequence - acidosis on blood components. With acidosis, hatches appear in the membranes of erythrocytes, cells are deformed, ooze appears in the blood plasma, the movement of blood through microvessels slows down, congestion, microthrombi are formed, defects of the intima (inner lining of blood vessels) appear, spasms, metabolic processes are disturbed, the body's immune defense decreases. Dystrophic changes occur in the hematopoietic bone tissue, transmembrane metabolism is disrupted, the biochemical composition of the blood changes, lymphocytes and the lymphatic bed are especially affected - where the reaction is alkaline.The lymph flow slows down, leading to regional lymphostasis (local congestion), edema, the nervous tissue undergoes all kinds of dystrophic changes. The state of acidosis opens the gateway to infection. Microbial, fungal, viral, parasitic flora easily penetrates the body, often staying in the cells in the L-form (virus-like) for a while, and then rapidly multiplies and spreads throughout the body with the blood stream. The processes of aging, wear and tear of the body are increasing, while nature has rewarded it with the ability to self-repair. For example, the brush border of the small intestine is able to renew itself every 5-6 days, the myocardium - every 30 days, the protein structures of brain cells - from; 1 to 16 days. With acidosis, chronic stress develops, the buffer reserves of the blood are depleted: bicarbonate, phosphate, protein, lupine, ammonia (normal blood plasma contains 11.6 mKmol per liter). The buffer systems of the blood are normally able to maintain acid-base balance - the basis for the constancy of changes in the internal environment - homeostasis - by timely binding and excretion of non-volatile and excess acids. In the blood plasma, with sufficient buffers, acidosis is leveled within seconds, while the release of excess acids through the lungs takes minutes, and when the urinary organs and rectum are released from them, it takes hours.
The state of the body's buffer system depends on a person's spirituality, first of all, breathing, nutrition, sleep, water procedures and physical activity. It is especially traumatic to enter into stress, irritation. Non-volatile paralytic poisons (lactic, acetic, formic and other acids) descend at night and linger in the venous channel of the lower extremities, in a horizontal position they rise up and hit thin places, manifesting themselves with pain, spasms, shortness of breath, insomnia, weakness. The situation is aggravated by the fact that fermentation caused by yeast prevents the diaphragm from supplying blood for cleansing to the lungs.
Recall that the body always strives to maintain the constancy of its internal environment - homeostasis. But it is especially important to maintain a constant blood composition. The values of the acid-base balance of the pH of the blood of a healthy person varies within a very narrow range from 7.35 to 7.45. and even a slight change in it can lead to illness. Acidosis develops - a shift of the blood to the acidic side. It disrupts the normal course of metabolic reactions. That is why it is so important to ensure that the blood reaction is more alkaline than acidic.
The constant excess of acid inside the body leads to tissue erosion. In order to counteract this - to reduce the concentration of acid and remove it from vital organs, the body retains water, this negatively affects the metabolism. The body wears out faster, the skin becomes dry, wrinkled.
Alkaline reaction should have not only blood, but all other fluids and tissues of the body. The only exception is the stomach: the presence of a certain amount of acid in it is necessary for the digestion of food. The inside of the stomach is covered with a special mucous membrane that is resistant to acid. However, if a person abuses yeast foods and acid-forming foods, then the stomach cannot resist this for a long time - a burn will lead to the formation of ulcers, pain and other signs of indigestion may appear, and such a common symptom as heartburn may occur. It indicates that excess acid from the stomach is thrown into the esophagus.
During digestion, there is an interaction between acids and alkalis along the digestive tract. Normally, outside of digestion, the pH in the oral cavity is 7.5 and higher, in the stomach it is 7.67. in the small intestine and the initial section of the large intestine pH - 9.05 - alkaline state, gallbladder (gallbladder) bile and lower sections of the large intestine. intestines have a slightly acidic reaction.
In the oral cavity there is saliva lysozyme - an antibacterial enzyme that melts the membrane of a bacterial cell and thereby makes it unviable. Lysozyme, a strong alkali with a pH of 11, also affects yeast, and although the yeast shell melts, the yeast regains its working capacity under appropriate conditions. The cell wall of yeast is an extremely active physicochemical system, and not a mechanical barrier. It is easily penetrated by amino acid and glucose molecules, but it is impervious to proteins.
In order to neutralize the acid formed during fermentation, the body is forced to resort to its alkaline reserves - minerals: calcium, sodium, potassium, iron and magnesium. A significant decrease in the alkaline reserve significantly weakens organs and systems. Symptoms of acidosis - "acidification" of the body, are being observed.
When the iron in the hemoglobin of the blood is used to neutralize the acid, the person feels tired. If calcium is consumed for these needs, insomnia, irritability appear, due to a decrease in alkaline reserves, mental activity worsens. A connection between a decrease in alkaline reserve and depressive states is not excluded.
The removal of alkaline mineral elements from the bones of the skeleton inevitably leads to their painful fragility, and the leaching of calcium salts from the bones to neutralize acids becomes one of the main causes of osteoporosis.
Now let's look at what happens to the cell during acidosis, the internal environment of which normally has an alkaline reaction, which depends on a sufficient supply of alkaline mineral salts.
If the blood washing them becomes slightly more acidic, then the cells will have to sacrifice their own mineral resources, and the internal environment of the cell itself will become more acidic. What can this lead to? In an acidic environment, the activity of most enzymes decreases. As a result, intercellular interactions are disrupted. In an acidic environment, cancer cells also thrive and multiply.
Most of us are familiar with the symptoms of acidosis, but tend to underestimate them. First of all, this is fatigue, loss of muscle elasticity, irritability, muscle pain from excess acid, nausea, gastritis, ulcers, constipation, rapid physical and mental fatigue, bitter taste in the mouth, black circles under the eyes, gray plaque on the tongue: flushing to the face. The body fights acidosis, spending a lot of energy to restore acid-base balance.
Our doctors sadly note the decrease in blood calcium levels in children. If earlier the egot indicator was 9-12 units, now it does not reach even three. Focusing on the current state of affairs, these norms are adjusted to reality.
In the Bible, "Book of Books", in Exodus (ch. 12, verse 20), a direct instruction is given to the Jews who left Egypt: "Do not eat anything leavened, eat unleavened bread in all your stay." Apparently, such bread is more beneficial for health, especially for those who are on the way, 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 pH of the blood to the acidic side - is the most important recommendation for its use for all of us, because, as numerous studies have shown, modern mankind in terms of pH is steadily moving towards acidosis ... And if at the beginning of the century the pH was 7.5, now, focusing on the actual state of affairs - 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, agriculture. Isn't it time to stop at the edge of the abyss and turn back to nature?
...taken from here -
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