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Why threat a yeast bread

Почему опасен дрожжевой хлеб In recent years, increasingly talking about the detrimental harm of leavened bread on the basis of thermophilic yeast.

“Bread is the Gift of God” – so said our ancestors. But they baked it does not thermophilic yeast, cook decided today.

This yeast (thermophilic) appeared before the war. So, if thermophilic yeast have appeared recently, with the help of which leavened bread baked in ancient times and in the recent past? Famous peasant sourdough prepared from rye flour, straw, oats, barley, wheat. Such leaven enriched body organic acids, vitamins, minerals, enzymes, fiber, pectin substances, biostimulants.

Prepared bread about once a week on different starters: rye, oat. Although the bread was tough, but the use of untreated rye flour contributed to the preservation of all useful substances contained in cereals. This bread will not get stale and not moldy in a year. But for several decades, the bread is baked differently. And do not use the natural yeast, and manmade thermophilic yeast, Saccharomyces cerevisiae. The technology of their preparation – a monstrous, antiprirodnaya. Production of Baker’s yeast is based on their propagation in liquid media. Molasses is diluted with water, treated with bleach, acidified by sulfuric acid, etc. Strange methods, admittedly, are used to prepare a food product, moreover, if we consider that in nature there are natural yeast, hop, for example, malt, etc.

Have long sounded the alarm scientists around the world. Let’s see what the thermophilic yeast – Saccharomyces and what role they play in the deterioration of the health of those who consume food prepared with their application.

Yeast-Saccharomyces (thermophilic yeast), varieties of which are used in alcohol industry, brewing and bread baking, do not occur in nature. Saccharomyces, unfortunately, are more resistant than the tissue cells. They are not destroyed neither during the cooking process, no saliva in the human body. Yeast killer cells, killer cells kill sensitive, less protected cells by highlighting them poisonous substances of small molecular weight.

Thermophilic yeast multiply in the body exponentially and allow pathogenic microflora actively live and breed, inhibiting the normal microflora, which in the intestine can be produced with proper nutrition and vitamins, and essential amino acids. Grossly impaired activity of all organs of digestion: stomach, pancreas, gallbladder, liver, intestines.

Stomach inside is covered with a special mucous membrane, resistant to acid. However, if the person is abusing yeast foods and acid-forming food, the stomach can not long resist it. The burn will lead to the formation of ulcers, there will be pain and common symptom such as heartburn.

The use of foods, prepared on the basis of thermophilic yeast, promotes the formation of clots of sand, and then stones in gall bladder, liver, pancreas, the formation of constipation and tumors. The intestines are growing putrefaction develops pathogenic microflora, injured brush border. Slowing the evacuation of toxic mass of the body, formed gas pockets, where stagnate fecal stones. They gradually grow into the mucous and submucous layers of the intestine. The secret of the digestive system loses its protective function and reduces digestive. Insufficiently digested and synthesized vitamins are not absorbed adequately trace elements and the most important is calcium. The doctors note with regret the critical decline in the level of calcium in the blood in children. Previously, he was 9-12 units (in norm), now it is less than 3! Pathogenic microorganisms penetrate the intestinal wall and enter the bloodstream. Microbial, fungal, viral, parasitic flora easily introduced into the body. Violated the metabolic processes at the cellular level. Changes in the biochemical composition of the blood. In plasma appears Tina. It slows the movement of blood through the vessels formed microthrombuses. Wears the lymphatic system. Nervous tissue undergoes various degenerative changes.

Another serious disease – acidosis, impaired acid-base balance. Increasing fatigue, irritability, appear rapid physical and mental fatigue, nausea, bitter taste in the mouth, a grey coating on the tongue, gastritis, black circles under eyes, sore muscles from excess acid, loss of elasticity of muscles. The body fights acidosis, spending a lot of energy to restore the acid-alkaline equilibrium by himself strenuously wasting the most important alkaline reserve: calcium, magnesium, iron, potassium, sodium. Withdrawal of alkaline minerals from the bones of the skeleton inevitably leads to their painful fragility that is one of the main causes of osteoporosis at any age. All this together contributes to the growth of stagnation in the lower extremities, the pelvis, the head and leads to varicose expansion of veins, thrombosis, trophic ulcers and to a further decrease in immunity.

Worthy of attention the experience of the French scientist Etienne wolf. He spent 37 months cultivated a malignant tumor in vitro with a solution, which housed the fermenting yeast extract. At the same time 16 months was cultivated under the same conditions is due to the living tissue, a tumor of the intestine. As a result of the experiment revealed that in this solution the size of the tumor doubles and triples in one week. But as soon as the solution was removed from the extract, the tumor dies. Hence, it was concluded that the yeast extract contains a substance that stimulates the growth of cancerous tumors (newspaper “Izvestiya”).

It is impossible to ignore and a question. Where did the whole grain flour from which the bread was baked by our ancestors? Only whole grain flour contains b vitamins, micro – and macronutrients and the fetus, which has fantastic healing properties. Refined flour is devoid of embryo and shell. Instead of these, nature has created, healthful parts of the grain into flour add all sorts of nutritional supplements, chemically created substitutes who will never be able to do what nature created.

Refined flour slime becomes a product, which is a lump falls to the bottom of the stomach and zashlakovyvaet our body. Refining – an expensive process, cost, and the killing manpower grain. And need it only for as long as possible to keep the flour from spoiling. To restore the health of the nation, need to get back to baking bread using yeast existing in the nature, in hops, malt. The bread on hop leaven contains all the essential amino acids, carbohydrates, fiber, vitamins Bl, B7, PP; minerals: sodium, potassium, phosphorus, iron, calcium, and trace minerals: gold, cobalt, copper, which are involved in the formation of unique respiratory enzymes.

It seems no coincidence that the Golden grain ears called. The bread on hop leaven gives the maximum sokogonnym effect, i.e. actively extracts from the pancreas, liver, gallbladder and other enzymes needed for proper digestion of substances that improve intestinal motility. People who consume this bread, filled with energy, stops hurting catarrhal diseases, he was corrected posture, reduced immunity.

Alternative recipes of unleavened bread
How to prepare fresh tortillas (pita bread) at home.

Ingredients: 1 Cup water, 2.5 cups flour, 1,5 teaspoon salt (or to taste). In water mix salt. A thin stream gradually pour the flour in salt water. Knead the dough. Then the dough to stand (rest) for 20-30 minutes. To heat the pan. Thin roll cake. Dried cake a few seconds in a hot pan. A total of 10-12 cakes. The finished pellets need to be sprinkled with water (you can from home nebulizer), otherwise they will be crispy. Store cakes better in a plastic bag in the refrigerator for 3 days.

Bread made from sprouted wheat grains.
The wet, sprouted grains of wheat pressed into cakes, then dried in the sun, on a hot stone.

Fresh cakes and scones mineral water.
This is the most economical way, it is simple and accessible to everyone. Sift the flour burnt. Be diluted with mineral water. Form cakes or buns. Place them in a preheated oven.

Homemade yeast.
100-200 grams of raisins, rinsed with warm water, placed in a bottle with a wide neck, pour warm water, add some sugar, tie the top with gauze in 4 layers and put in a warm place. 4-5 days fermentation begins, and puts the dough. It should be sweet and sour.

The yeast from the dry hops.
Pour hot water, hops (1:2) and boil in a saucepan. If the hop comes up, it drowned in the water with a spoon. When the broth will be half the original, decant it. Cooled in warm broth dissolve the sugar (1 tbsp to 1 Cup of broth), mix with flour (0.5 cups of flour to 1 Cup of broth). Then put the yeast in a warm place in two days for fermentation. Ready bottled, sealed and stored in a cool place. For cooking 2-3 kg of bread you need 0.5 cups of yeast.

Yeast from fresh hops.
In an enamel pan tightly lay fresh hops, fill it with hot water and cook about 1 hour, covered with a lid. Then the broth cool and pour a little salt, sah. sand and 2 incomplete cups of wheat flour. Stir the mass until smooth, put in heat for 36 hours, then wipe with a couple of peeled boiled potatoes, mixed with yeast and allowed to wander again in the warm day. Ready yeast is poured into bottles and tightly stoppered. Consumption of yeast – a quarter Cup per kilo of flour.

Malt yeast.
Malt – germinated in warmth and moisture grain corn, dried and coarsely milled. 1 Cup of flour and 0.5 cups of sugar diluted in 5 cups of water, add 3 cups of malt and brewed about 1 hour. Cooled, still warm solution is poured into bottles, cover tightly stoppered and put on a night in a warm place, and then the cold. Consumption of these yeast bread preparation is the same as the yeast from the dry hops. Alternative yeast bread can be unleavened bread with whole grain.

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