Everything that is written is not quite so, since I noticed a lot of illiterate people and I’m ready to take whatever they write on faith. All that is described above is not the composition of the yeast but the substances used in the production of yeast and. Detergent is not. It is added to the composition of the yeast, but should be. In production, due to sanitary standards, processing and cleaning of the premises, we also had Progress liquid in the army and washed the dishes. Almost half a tit is not a yeast, but what should be in production, sanitary standards required it. This is the first. The second one uses different yeast now, there is yeast that is taken from grapes, as these are mushrooms - yeast, you generally look. The composition of sugar, which is so fond of eating with spoons and gasp. This is the second. The third whole bread is without yeast, but because the yeast breaks up and does not remain in the finished bread, because at a temperature of 50 degrees they die and drink the bread at, and the temperature inside the baked bread is 70 degrees. So you can say all the bread without yeast. Since in the finished products there is no yeast. And once again for those who studied poorly at school and universities and draws everything only from the Internet. I don’t want to offend anyone, but what kind of abnormal did the guest read by the sanitary standards for the enterprise and believes that all this composition is in yeast? No rabies is what should be at work as this process is connected with food and nutrition. And another important factor is the many acids that you read with horror and perceived to eat in almost everything from vegetables to non-vegetables. Phosphorus, phosphate, and even acids, this is normal, because our body, who does not know the chemistry and biology of a person, has almost the entire periodic table, from bile acids to iron, and in much larger correlations than written, supposedly for the production of yeast )). And the most important factor you saw at school or remember the experience with different acids and other elements. All acids from hydrochloric and other also have died out in the body in different forms and the percentage ratio. If you think that these substances are not needed by humans, then you are very mistaken. The human body itself is a small chemical enterprise in which there is almost the entire periodic table. But only unlike humans, yeast cannot “extract” nitrogen and phosphorus from sausage for protein synthesis, and vitamins from fruits and vegetables. They need a more affordable substrate.
Other substances, the names of which scare the layman, are used to create optimal acidity of the environment (for cell growth and reproduction), and to avoid the development of pathogenic microflora (various bacteria and molds), including flushing pipelines, all fermentation tanks and other technological equipment.

Sincerely, Alexander.

Baker's yeast

Pressed yeast.
  Broken briquette

Dry fast yeast.
  When enlarging the image, the cylindrical shape of the granules is visible

Dry active yeast

Industrial production

Varieties of Yeast

1. Liquid yeast. Used in large enterprises for the production of bread (bakeries);
2. Pressed yeast. Compressed fresh yeast. Before use, they should be dissolved in a warm liquid. One teaspoon of dried yeast corresponds to 12 grams of pressed;
3. Dry active yeast. In the form of round granules. Before use, they must be activated, that is, dissolved in a warm liquid, allowed to stand for some time to soften and mix.

Dry active yeast first appeared in Holland in 1945 and consisted of spherical granules about 1 mm in diameter, photo 02. To obtain this product, the yeast mass was dried for 10 to 20 hours in a horizontal dryer to a moisture content of 7-8%. With the advent of this type of yeast, the severity of the storage problem disappeared. Ease and low cost of transportation, undemanding storage conditions and quality stability are the main advantages of dry active yeast. The main disadvantage of dry active yeast is expressed in the loss of a significant part of the activity during the drying process. The reason for this is the drying mode, which is unfavorable for yeast cells, during which a significant number of yeast cells are destroyed;

1. Dry instant yeast  (instant, from the English. instant  - immediate). In the form of cylindrical granules. Do not require prior activation, immediately added to the flour.

In 1972, the second generation of dry yeast appeared - instant yeast. The technology of instant yeast consisted of using a special method of quick drying without damaging the cell membrane and preserving the yeast with vacuum. Drying of the yeast culture is carried out in a hot air stream, the final moisture content of the product is 4%. Drying time was reduced to 20 minutes;

1. Dry yeast for quick baking  with increased lift Rapid-rise yeast).

The third generation of dry yeast arose at the intersection of microbiology and enzymology. Since ancient times, people have known about the beneficial properties of enzymes in bakery. Only very recently has it become possible to combine the virtues of instant yeast with the beneficial properties of baking enzymes. In the mid-90s, it was possible to successfully combine achievements in one product. The essence of the development is to combine the advantages of modern instant yeast and a highly concentrated complex of special baking enzymes (improver) in one product. A new generation of yeast, actively helps the baker, improving the quality of products, stabilizing and facilitating the production process.

Yeast production

Home production

As a rule, for practical purposes, breeding yeast at home is unprofitable; the exception is the pursuit of the goals of complete autonomy and independence from civilization. It can also be done as an experience.

For this, it is necessary to obtain seed in two ways: from Saccharomyces cerevisiae yeast (ordinary bakery), or isolate the so-called wild  yeast by aging berries with a yeast coating (grapes, plums), ground with a little sugar and water (20% each). The latter ferment somewhat slower, but are more beneficial for the digestive system and are more accessible in nature; in addition, they do not require nitrogen nutrition.

For breeding yeast, it is necessary to select a container of 5-10 liters, rinse with hot water and soap, fill half with filtered water (but not boiled; if there is no filter, it is better to take it from a tap), add edible plant material (dry ground bread, crushed berries) - up to 2/3 in volume and leaven (see above). Once a week, the foam needs to be removed and after drying and molding used in the manufacture of the dough, filter the sediment at the bottom and transplant into a new environment.

Good results are given by the cultivation of yeast in a sugar solution (350 g / l); instead of sludge, the foam itself is used as re-starter. This is how yeast is produced in the food industry.

Some wine lovers are engaged in the collective cultivation of various strains and even types of yeast (

Bread is undoubtedly a very tasty and satisfying food product, which for most people is an important component of the daily menu. The aroma of fresh pastries is one of the most delicious, and the bread industry, perhaps, will always be in demand. Why is it increasingly possible to hear statements like: "Yeast bread is bad" or "Baker's yeast is killing us!". What is it, indications of a real threat to our familiar product or an unreasonable “horror story”? Let's try to figure it out.

What is yeast?

Yeast is the single name for 1,500 species of unicellular fungi that do not have mycelium, which is associated with their occurrence in liquid and semi-liquid nutrient media. The standard size of the yeast cell is 3-7 microns, however, some species have cells reaching a diameter of up to 40 microns. Yeast is widespread in nature, living near sugar-containing substrates - most often on the surface of fruits and berries. They can feed on plant sap, flower nectar, dead phytomass. Yeast fungi can live both in the presence of oxygen (while they actively grow, breathe and emit carbon dioxide during breathing), and in an anaerobic environment. This allows the yeast to dwell in the soil, water and intestines of animals. In the absence of oxygen, yeast fungi consume only carbohydrates as an energy source, resulting in a fermentation process with the release of alcohols. In addition, even in conditions of access of oxygen at a high content of glucose in the external environment, the yeast begins to ferment it.

An important feature of yeast mushrooms, due to which they have become so widespread, is the enormous speed with which they grow and multiply. 1 cubic centimeter of mature dough contains about 120 million yeast cells! Yeast is capable of vegetative propagation, which looks like budding or division. In addition, many types of yeast can reproduce sexually. The method of propagation is one of the characteristics of the classification of yeast. Microbiology subdivides them into classes Ascomycetes (these are just the usual baker's yeast, or saccharomycetes, for us) and Basidiomycetes.

Science classifies certain types of yeast as conditionally pathogenic microorganisms, since they can cause certain diseases in humans: candidiasis (Candida fungus); cryptococcosis (fungus Cryptococcus neoformans); pitiriasis, or mottled lichen, folliculitis and seborrheic dermatitis (caused by the genus Malassezia yeast).

History of Human Yeast Use

Each of us has come across products obtained using yeast - this is bread, and kefir, and kvass, and alcoholic beverages (beer, wine, and others). Xylitol, various food additives and enzymes are made with the help of yeast.

The history of the use of yeast - primarily in the field of brewing and baking - is rooted in antiquity. The ancient Egyptians as early as 1200 BC they knew how to bake bread with yeast sourdough, and even earlier, in 6000 BC, brew beer. Of course, in those days, yeast was significantly different from that used today. Modern yeast fungi are not found in nature, representing a new physiological race, bred by humans. In fairness, it should be noted that many varieties of plants are also breeding and are far from growing in the wild.

For the first time, people learned about the existence of yeast thanks to scientists Anthony Vann Levenguk, who saw them under a microscope, and Louis Pasteur, who established that alcohol fermentation is not a chemical reaction, but is caused by yeast organisms.

At the end of the 19th century, pure yeast culture was isolated. With its help, the industrial production of beer began to develop rapidly. Prior to this, the brewers used unstable starter cultures.

In bakery, the active use of yeast began in the 40s of the XX century. Prior to this, bread was traditionally baked on hop, malt, rye or other types of starter cultures, and its preparation was a kind of ritual for each family. The recipe for “family” sourdough has been passed down from generation to generation. In addition, the bread was baked from high-quality whole grain flour and was clearly healthier than the modern one.

Why did baker's yeast completely replace natural yeast? The answer is obvious: with the help of industrial yeast, bread is baked much easier and faster. Ferment needs care, natural yeast is more "demanding" to the nutrient medium and temperature. Purchased yeast is a breeding product and can raise anything.

Currently, 4 types of yeast are used in the food industry: baking, dairy, wine and brewers.

Baker's yeast and yeast bread: harm or benefit?

Many of us have heard about the benefits of yeast for the body. According to official medicine, yeast is a dietary protein product containing up to 66% of proteins, many vitamins and minerals. The presence of potassium, phosphorus, magnesium, calcium, iron, B vitamins, vitamins H, P, folic and paraaminobenzoic acids, methionine and lecithin makes yeast a wonderful dietary supplement. They are recommended for use in skin diseases (acne, dermatitis, furunculosis) and for healing wounds and burns. Doctors recommend eating them without heat treatment and for certain diseases of the gastrointestinal tract: ulcers, gastritis, colitis, enterocolitis, low gastrointestinal tract tone and decreased digestive secretion. But this is all in theory. The presence of nutrients in yeast is a proven fact, but how easy it is for the human body to absorb is questionable. In addition, if yeast enters the body alive (for example, with the targeted use of such dietary supplements) - the question arises: who will eat whom in the end?

Doctors themselves indicate a number of contraindications for the use of yeast. In particular, it is known that taking yeast can provoke the development of thrush in women. Yeast cultures are also especially dangerous for people prone to allergies, dysbiosis, and endocrine disorders.

What is harmful baking yeast for the human body?

It is quite difficult for a person who is accustomed to eating yeast bread and first hearing about its danger, why yeast is harmful. After all, loaves, rolls, pies surround us everywhere, and, it seems, cannot cause any deviations in health. Yes, we modern people suffer from more diseases than our ancestors who did not eat industrial yeast, but besides this factor, others are obvious - environmental degradation, the spread of bad habits, a sedentary lifestyle, etc. Therefore, we will not blame the blame on yeast dough for all the world's troubles.

The complexity of the proof of the claims about the harm or harmlessness of yeast lies in the fact that these microorganisms are not natural, natural, and quite often one has to deal with the opinion of various experts about the thermophilicity of yeast fungi. In other words, unlike natural yeast, artificial yeasts do not break down at high temperatures and begin to multiply in the body, taking away nutrients from a person. There is no scientific argument from this point of view, and yet many gastroenterologists recommend that their patients switch to yeast-free bread. Is yeast still harmful to health?

Consider the main arguments of people talking about the dangers of yeast dough and baking based on it. If the yeast does not die at high temperatures, as some have argued, the consequences of their activity really look daunting. So, how can baking yeast be harmful to humans:

1) They "steal" the trace elements we need .

Yeast - a fungus that multiplies exponentially, getting into the intestines, which is an excellent nutrient medium for it. For life, yeast needs carbohydrates, vitamins and minerals, which they begin to receive from human food. The result may be a deficiency of essential trace elements in the body.

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

A healthy intestine is the foundation of strong immunity. Imbalance of the intestinal microflora towards the "bad" bacteria leads to a weakening of the immune defense. Aggressive yeast fungi that multiply in the intestine at a 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 is worsened, but also the health of the person as a whole.

Among other things, yeast, like all other fungi, in the process of life produces antibiotics, which also destructively affect the normal intestinal microflora.

3) Alcoholic fermentation produces harmful substances .

By-products of fermentation are fusel oil, acetoin (acetylmethylcarbinol), diacetyl, butyric aldehyde, isoamyl alcohol, dimethyl sulfide, etc. These substances are toxic, but they give the bread we taste and taste familiar to us.

4) Yeast acidifies the body .

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

According to GOST 171-81 for “baked yeast pressed” their production involves the use of 36 types of basic and 20 types of auxiliary raw materials.
   Here is a short list of them:

• technical ammonium sulfate obtained in the production of sulfur dioxide;
• purified ammonium sulfate according to GOST 10873;
• technical ammonia water grade B (for industry) according to GOST 9;
• thermal phosphoric acid according to GOST 10678;
• technical sulfuric acid in accordance with GOST 2184 (improved) or battery acid in accordance with GOST 667
• technical potassium carbonate (potash) according to GOST 10690 first grade;
• technical chloride potassium according to NTD;
• caustic magnesite powder according to GOST 1216;
• technical sulfuric acid in accordance with GOST 2184 (contact improved grades A and B) or battery acid in accordance with GOST 667;
• microfertilizer for agriculture in the southern regions of the USSR;
• defoamers;
• disinfectants:
• bleach according to GOST 1692;
• building lime in accordance with GOST 9179;
• bleaching lime (heat-resistant);
• technical caustic soda in accordance with 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;
• catapine (bactericidal);
• detergent liquid Progress;
• technical hydrochloric acid according to NTD;
• hydrochloric acid from hydrogen chloride rectified grade B according to NTD, etc.

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

Many experts speak about the danger of eating the usual bread for us. Professor Larbert at the Second World Congress on Herbal Medicine in Prague (1990) expressed an opinion on a number of disorders caused by the long ingestion of refined white yeast bread. The complex of health problems caused by him is called hemogliasis and is characterized by headaches, drowsiness, increased blood viscosity, poor digestion, irritability, slow thinking, decreased sexual activity.

In addition to Larbert, other scientists wrote about the negative effect of yeast on the human body: Rosini Dzhanfranko (“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, Moscow, Pishchepromizdat, p. 13-14), Izvestia correspondent L. Volodin (Paris, February 27 by phone, published February 28, p. 4), B. Rubin (Fermentation, - BME, t. 3, 1976, p. 383-384), V.M. Dilman ("Four Models of Medicine", L., Medicine, 1987. pp. 40-42, 214-215), Marilyn Diamond, Donald Shnsl, (USA "Acid-base balance"), V. Mikhailov, L. Trushkina ( “Food is a serious matter” M., “Young Guard”, 1988, p. 5-7), academicians F. Uglov, B. Iskakov, N. Dubinin (works of the Plekhanov Moscow Institute of Economics), French professor Etienne Wolf and many others.

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 prevention and treatment of cancer.

The harm of yeast dough seems to be obvious. Indeed, no one wants an insidious fungus to dominate in his body, consuming nutrients from food and preventing the body from functioning normally. However, the yeast dough turns into our favorite bread in the baking process, i.e. strong heat.

To understand whether baker's yeast is harmful, you need to answer the question of whether these fungi die when baking bread. After all, it is living fungi that are dangerous, and mainly their presence in bread explains its harm (with the exception of the fact of toxic additives in production). On the Internet, people have been arguing about this for a very long time. Moreover, the argumentation of both sides sounds clear and logical.

On the one hand, bakery experts argue that the temperature even in the center of the crumb reaches 90 ° C, and all yeast cultures die even at a temperature of 60 ° C. The thermophilicity of yeast is nothing but a myth, they say. In addition, proponents of eating yeast bread believe that yeast enters the body in any case - from fruits or with kefir - and are part of the normal microflora of a person.

To find the truth in this debate, or at least get closer to it, consider the arguments given in more detail. The existence of thermophilic organisms is a scientific fact, although such a statement has not been proved with respect to yeast fungi. Therefore, theoretically, yeast can actually survive in bread. And the figure 98 ° C, at which all the spores of mushrooms die, according to the bakers themselves, may not be achieved inside the bread crumb.

Regarding the ingestion of various yeast cultures, the following can be said. Indeed, some fungi constantly live in our intestines and are conditionally pathogenic (for example, the same Candida). The benefits and harms of kefir and other yeast-containing foods in general should be discussed separately. In any case, the balance of natural microflora is very fragile, and it must be monitored. Live yeast or their spores that enter the intestines can displace “good” bacteria, settling reliably in the human body.

And one more fact, leading to suspicions about the dangers of purchased bread on yeast. Suppose all yeast mushrooms die during baking. But why then can you make homemade kvass on the crusts of storey yeast bread, and with the use of homemade bread crusts on a sourdough, will failure fail us?

It is impossible to unequivocally state whether yeast is harmful in bread. On the Internet, there is heated discussion about the benefits and harms of yeast baking, but neither one nor the other has 100% evidence.

Nevertheless, it should be borne in mind that abandoning yeast and yeast bread is recommended not only by advocates of a healthy lifestyle, but also by many nutritionists and gastroenterologists. The theoretical harm of yeast, most likely, outweighs all the charm and possible benefits of bread based on them. The difference in the use of yeast foods and their absence in the diet is noticed by people who abandoned the usual bread for one reason or another. Heartburn disappears, bloating and gas formation decrease. And this means that in the body of people who have stopped eating yeast baking, fermentation processes are already at least not so active. Is the cause of this "release" from treacherous and dangerous yeast? Quite possible. However, the decision whether to continue to eat traditional bread is up to you ...

We wish you good health and a reasonable approach to nutrition!

Some ingredients in a dish, if necessary, can be successfully replaced with a similar product, without risking the quality of the finished product. But there is one ingredient that confectioners, brewers, bakers, and simply passionate culinary specialists certainly cannot do without - baker's yeast. It is on their characteristics - quality, shelf life, manufacturer - the type, splendor and taste features of your baking depend.

For thousands of years, humanity has been using this most valuable product for its needs. It is used in the manufacture of alcoholic beverages, various muffins, pancakes, pancakes, etc. You can argue endlessly about pand the harm and yeast, but one thing is certain: without them, there would be much less goodies on our table.

Production technology and types of yeast

This substance is used by many, but only specialists know the composition of these rectangular cubes, which can be bought at each store. Yeast is a special colony of mushrooms for which a nutrient medium is selected. Mixing in the factory fungal bacteria with components that stimulate their reproduction, and get the desired product. At the end of the fermentation process, excess moisture is squeezed out of this mass and pressed. It turns out an elastic composition with a specific smell, which we use for baking pies. This yeast is called pressed bakery and it is they who are most often bought by lovers of bakery products.

Baker's yeast, which is used in mass production, most often has a liquid consistency, but it is not entirely advisable to use them at home.

In recent decades, dry yeast in the form of granules has become increasingly popular, which must be “activated” before mixing the dough, mixed with a small amount of water, and allowed to stand for a while. They require much less than a standard pressed substance, and the risk of encountering a poor-quality or expired product is much lower.

Product Benefits

Despite the huge amount of “honest and verified” information disseminated in the media, this product nevertheless has a number of undoubtedly useful properties and qualities.

• For 90%, yeast is pure protein, another 10% is necessary for the body's amino acids.
• This product is used to restore the metabolic processes of the digestive system.
• These yeast products are recommended to be eaten during periods of heavy physical exertion and mental overstrain.
• The product perfectly affects the condition of the skin, hair and nails.
• These microorganisms are extremely rich in B vitamins.
• They contain a huge amount of fatty acids, micro - and macrocells.

But still it will not be right to erect these fungal colonies on a pedestal so hastily - there is still a small fly in the ointment among all the undoubted advantages of this product.

Recently, there are more and more “horror stories” that tell about the dangers of yeast for our body. But, fortunately, despite some moments corresponding to reality, most of this information is either false or simply taken out of context.

The only more or less appropriate remark is the fact that in the industrial production of yeast products they add a lot of chemicals. These components are introduced into the fungal colonies to accelerate the fermentation process, and, according to doctors, if they enter the gastrointestinal tract, they can lead to heartburn and exacerbation of gastritis.

Another cause of problems associated with the use of yeast products may be the individual intolerance of this mushroom culture. There are at least two ways out of this situation: you can either make sourdough yourself, or eat flour products in moderation. These justifiable restrictions can minimize the harm to yeast and its effect on our health.

One of the main ingredients of any dough, along with flour, are yeast cultures. Entering into interaction with other components of the recipe, they provide your dish with the necessary splendor and porosity.

Of course, you can replace the usual product with a baking powder or soda with vinegar, but it must be borne in mind that both the dough and the finished baking will turn out a little worse.

Calorie Yeast

The energy value of this product is about 109 kcal (456 kJ) per 100 grams. The same amount of substance contains:

• proteins - 12, 7 g
• fats - 8, 5 g
• carbohydrates - 2, 7 g

How to store yeast

Fresh pressed baker's yeast retains its beneficial properties for 12 days. Keep them in a tightly closed container in the refrigerator - only then you will be pleased with the result of your culinary work.

The situation is different with a dry granular product - you can keep it for six months at an average room temperature.

How to choose yeast

Today on the shelves you can find many varieties of this product, differing in the form of release, manufacturing company and price category. The most important thing - always pay attention to the shelf life of the product, because it is your freshness that determines your success in making muffin.

It is also worth remembering that imported granular yeast is approximately two times more active than analogues from a domestic producer, therefore, to get a quality dish, they will need less.

Please note that very often the recipe does not indicate which yeast variety needs to be added, but there is only a number in grams. In this case, it will be useful to remember that one teaspoon of dry yeast is equivalent to 12 grams of pressed mass.

How to make yeast yourself

Of course, with the variety now available, cooking yeast at home is unlikely to be an emergency. But, as an experiment or for complete confidence in the safety of the product, you can very well prepare the yeast with your own hands.

Rye bread based yeast product

Ingredients:

• Rye bread - 0.5 kg
• Natural sour milk - 0, 5 l
• Sugar sand - 3 tbsp. l
• Raisins - 10 g

Cooking:

1. Finely crush the bread.

2. Mix it with sour milk, sugar and raisins.

3. Tightly cover the container with the mixture with a cloth and place in an unlit place for a day.

4. The resulting composition is well filtered and squeezed.

The resulting composition is used to prepare a dough, which is left to “rest” for another three hours - the yeast dough is obtained as when using yeast products from the store.

Baker's yeast is an indispensable friend and assistant to any housewife in the kitchen. With them, you will certainly get not only tasty, but also visually attractive pastries, which will certainly appeal to your loved ones and guests!

One of the wonders of our body is the regeneration process. For example, if 70% of the liver is removed, then after 3-4 weeks it can completely recover. The intestinal epithelium is renewed every 5-7 days, the epidermis of the skin changes with a very high speed, etc.

The main condition for the successful course of regeneration is the absence of fermentation processes in the body. As scientists have found, fermentation in the body is caused mainly by yeast. Common yeast does not survive in the human body due to high body temperature. But thanks to the efforts of geneticists in the early 60s, a special type of heat-resistant yeast was developed that reproduces well even at a temperature of 43-44 degrees.

Yeast can not only resist the onslaught of phagocytes responsible for immunity, but also kill them. Breeding in the body at great speed, the yeast eats the beneficial microflora of the gastrointestinal tract and is a kind of “Trojan horse” that facilitates the penetration of all pathogenic microorganisms into the cells of the digestive tract, and then into the bloodstream and into the body as a whole. Regular consumption of fermentation products leads to chronic micropathology, to a decrease in body resistance, an increase in susceptibility to the effects of ionizing radiation, rapid brain fatigue, susceptibility to the effects of carcinogens and other exogenous factors that destroy the body. In addition, scientists believe that yeast disrupts normal cell reproduction, provoking chaotic cell multiplication with the formation of a tumor.

The Germans were the first to announce this discovery. Hermann Wolf, a professor at Cologne University, has been growing a malignant tumor in a test tube with a yeast solution for 37 months. The size of the tumor tripled within one week, but as soon as the yeast was removed from the solution, the tumor died. From this it was concluded that the yeast extract contains a substance that determines the growth of cancer cells!

During World War I, German scientists worked diligently on the Der kleine Morder (small killer) project to create a biological weapon based on yeast. According to their plan, a yeast fungus after entering the body should have poisoned a person with the products of his vital activity: paralytic acids or, as they are popularly called, cadaveric poison.

Modern microbiologists are firmly convinced that it is the fermentation processes that occur in the body due to yeast that cause a decrease in immunity and the onset of cancer. In addition, due to the disturbed ecology, the yeast mutates.

Thermophilic yeast and their negative effects on health:

So, we repeat: saccharomycetes (thermophilic yeast), various races that are used in the alcohol industry, brewing and baking, do not occur in the wild in nature, that is, this is the creation of human hands.

According to morphological characteristics, they belong to the simplest marsupials and microorganisms.

Saccharomycetes, unfortunately, are more advanced than tissue cells, independent of temperature, pH, air content.

Even with the lysozyme destroyed saliva of the cell membrane, 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. Molasses is diluted with water, treated with bleach, acidified with sulfuric acid, etc.

Strange methods, admittedly, are used to prepare a food product, moreover, given that in nature there are natural yeast, hop, for example, malt, etc.

Now let’s see what “bear service” thermophilic yeast does to our body.

The experience of the French scientist Etienne Wolf is also noteworthy: for 37 months he cultivated a malignant tumor of the stomach in a test tube with a solution in which there was an extract of fermenting yeast.

At the same time, for 16 months, an intestinal tumor was cultured under the same conditions, without regard to 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. Hence, it was concluded that the yeast extract contains a substance that stimulates the growth of cancerous tumors.

Scientists in Canada and England have established the killing ability of yeast.

Killer cells, yeast killer cells kill sensitive, less protected cells in the body by releasing poisonous proteins of low molecular weight.

Toxic protein acts on plasma membranes, increasing their permeability to pathogenic microorganisms and viruses.

Yeast first gets into 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 to undermine his health.

Thermophilic yeast is so reactive and tenacious that when used 3-4 times, its activity only increases.

It is known that when baking bread, yeast is not destroyed, but stored in gluten capsules.

Once in the body, they begin their destructive activity.

Now it is already well known to specialists that during the reproduction of yeast ascospores are formed, which, appearing in our digestive tract, and then falling into the bloodstream, destroy the cell membranes, contributing to oncological diseases.

Modern man eats a lot of food, but eats up with difficulty. Why?

Yes, because alcohol fermentation, carried out by yeast, without oxygen, is a wasteful and wasteful process from a biological point of view, since only 28 kcal is released from a single sugar molecule, while 674 kcal is released when oxygen is widely available.

Yeast multiplies exponentially under the conditions of the body and allows the pathogenic microflora to actively live and multiply, inhibiting the normal microflora, thanks to which both B vitamins and essential amino acids can be produced in the intestines with proper nutrition.

According to the conclusion of Academician F. Uglov, the yeast components that enter the food provoke the production of additional ethanol in the body.

It is possible that this is one of the factors that shorten human life.

Acidosis develops, which is promoted by acetic aldehyde and acetic acid released during alcoholic fermentation, which are the final product of the conversion of alcohol.

During the period of feeding the baby with kefir, kefir ethanol is added to the ethanol of breast milk.

In terms of the adult male equivalent, this is equivalent to the daily consumption of vodka from a glass to a glass or more. This is how the process of alcoholization in Russia takes place.

Our country was the only one in the world from 212 countries of the planet with large-scale feeding of children with low-alcohol kefir. Think about who needs this.

The union of yeast and lactic acid bacteria directed against human health leads the body to an uncompensated stage of acidosis.

The study of V.M. is extremely interesting. Dilman, proving that oncogen gas contains yeast, A.G. Kachuzhny and A.A. Boldyrev, with his studies, confirmed the report of Ethen Wolf that yeast bread stimulates tumor growth.

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 prevention and treatment of cancer.

Let us consider in more detail what happens in our body when yeast penetrates into it.

The activity of all digestive organs during fermentation, especially caused by yeast, is severely disturbed.

Fermentation is accompanied by decay, the 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 submucous layers of the intestine.

Intoxication of bacterial vital products, bacteremia continues to increase (when they inseminate our blood).

The secret of the digestive system loses its protective function and reduces digestive.

Vitamins are insufficiently digested and synthesized, trace elements 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 result from aerobic fermentation.

The use of yeast products in food promotes not only carcinogenesis, that is, the formation of tumors, but also constipation, aggravating the carcinogenic situation, the formation of clots of sand, stones in the gall bladder, liver, pancreas; fatty infiltration of organs or vice versa - to 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 blood buffer system leads to the fact that free excess acids injure the inner coating of blood vessels.

Cholesterol in the form of filler material begins to be used to patch 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, flying up to the 4th and 5th intercostal space.

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 digestive organs are squeezed by extremely bloated deformed intestines , often the gall bladder leaves its bed, changing even 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 limbs and head to the lungs for cleansing.

When limiting her excursion, this does not happen. All this together contributes to the growth of congestion in the members of the lower extremities, pelvis and head, and as a result to varicose veins, thrombosis, 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 Vivaton employees 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 heart activity.

So what is made of baker's yeast, which we use every day in various bakery products?

Composition of BAKERY YEAST according to GOST ...

For the production of baker's yeast (according to GOST 171-81) the following main and auxiliary raw materials are used:

- beet mellas with a pH of 6.5 to 8.5 with a mass fraction of sucrose of at least 43.0% with a mass fraction of the amount of fermentable sugars of at least 44.0% according to OST 18-395;
  - ammonium sulfate according to GOST 3769;
  - technical ammonium sulfate obtained in the production of sulfur dioxide;
  - purified ammonium sulfate according to GOST 10873;
  - ammonium hydroorthophosphate grade A according to NTD;
  - ammonia water technical grade B (for industry) according to GOST 9;
  - urea according to GOST 2081;
  - technical diammonium phosphate (for the food industry) according to GOST 8515;
  - drinking water according to GOST 2874 *;
  - thermal phosphoric acid according to GOST 10678;
  - technical potassium carbonate (potash) according to GOST 10690 first grade;
  - potassium chloride according to GOST 4568 grades;
  - technical potassium chloride according to NTD;
  - magnesium sulfate 7-water according to GOST 4523;
  - technical magnesium chloride (bischofite) according to GOST 7759;
  - epsomitis;
  - caustic magnesite powder according to GOST 1216;
  - condensed corn extract;
  - destobiotin CTD;
  - technical sulfuric acid in accordance with GOST 2184 (improved contact grades A and B) or battery acid in accordance with GOST 667;
  - malt extract;
  - malting barley malt;
  - sylvinite;
  - microfertilizer for agriculture in the southern regions;
  - chemically precipitated chalk according to GOST 8253;
  - potato starch according to GOST 7699;
  - food table salt in accordance with GOST 13830 *;
- cotton filter belting in accordance with GOST 332;
  - defoamers;
  - oleic acid; technical (olein) according to GOST 7580, grades B14 and B16;
  - technical oleic acid (olein) brand "O" or brand OM;
  - distilled fatty acids of sunflower and soybean oils;
  - cottonseed oil refined in accordance with GOST 1128;
  - baking phosphatide concentrate;
  - sunflower oil in accordance with GOST 1129;
  - disinfectants;
  - bleach according to GOST 1692;
  - building lime in accordance with GOST 9179;
  - bleaching lime (heat-resistant);
  - technical caustic soda according to GOST 1625;
  - food lactic acid in accordance with GOST 490;
  - boric acid according to GOST 9656;
  - hydrogen peroxide according to GOST 177;
  - furatsilin;
  - furazolidone;
  - sulfonol NP-3;
  - catapine (bactericidal);
  - washing liquid Progress;
  - technical potassium permanganate in accordance with GOST 5777;
  - technical hydrochloric acid in accordance with GOST 857;
  - calcium pantothenate according to FS 42-2530;
  - racemic calcium pantothenate for animal husbandry according to NTD;
  - technical hydrochloric acid in accordance with technical documentation;
  - hydrochloric acid from hydrogen chloride rectified grade B according to NTD.

As can be seen from the official state document, 36 types of basic and 20 types of auxiliary raw materials are used for the production of baking yeast, the vast majority of which can not be called edible, only about 10 can be eaten without harm to health !!

This chemical mixture for the production of yeast began to be used since the Soviet era, when it was necessary to quickly feed everyone (apparently, during the famine). Then it wasn’t customary to think about healthy eating, especially about someone else’s. Now scientists have come to the conclusion that yeast bread is the cause of cancer. But so far, the technology for the production of yeast bread has not changed. In addition, with the help of micronutrient fertilizers for agriculture in the southern regions and other chemicals, the yeast is saturated with heavy metals (copper, zinc, molybdenum, cobalt, magnesium, etc.) and other chemical elements that are not always useful for our body (phosphorus, potassium, nitrogen, etc.). .d.). Their role in the process of yeast fermentation is not disclosed in any reference books ...

Here's another shocking but important video about bread, how people are killed with bread and pasta, how bread and pasta leads people to cancer:

In the experiment described in this video, the size of a cancer tumor grown in a test tube with a yeast solution tripled in one week! As soon as the yeast was removed from the solution, the tumor died !!!

How poisoned people poison with bread! (report from REN TV):

Also, in detail about the dangers of yeast and their effects on the human body, see the video below. Particularly interesting is the third video in which biologist Yuri Frolov talks about bread.

"Divorce in Russian." Dangerous Bread. The truth about how and from which bread is made in Russia:

Thermophilic baker's yeast is a single-celled fungus, bred artificially. In fact, these are the first derived genetically modified organisms. They multiply by endospores (kidneys), feed on carbohydrates (sugar), and release metabolic products into the environment: alcohol, carbon dioxide and toxins.

Having found a weakened place in the tissues, the fungus attaches itself there and grows. Natural fungi cannot survive in the body, and thermophilic ones easily survive.

Having introduced its progressive invention, science once again violated one of the basic principles of Nature: “Nature never admits the primacy of one of the species of organisms anywhere. The number of videos is always naturally adjusted so that the balance is not disturbed. ” Science arrogantly ignores natural laws and establishes its own. Only then, as often happens, science catches up, refutes and begins to correct itself.

It happened this time, too, when it turned out that yeast carried such a serious danger. Microbiologists were able to find out that the yeast produces mycotoxin, which promotes the growth of cancerous tumors. The experiments clearly showed that the yeast medium serves as an activation catalyst for the growth of cancer cells.

So, the harm of yeast is obvious. How to stop poisoning your body with yeast?

There are 3 options: 1) stop eating bread at all, 2) buy home-made yeast-free bread, 3) start baking home-made yeast-free bread at home.

Option 1. STOP EATING BREAD AT ALL.

... In the United States, we conducted a study and found that within 15 minutes after a person eats 100 grams of refined carbohydrates (bread, chips, sugar, white rice, cookies, etc.), the function of the human immune system weakens by more than 90% A study published in the Journal of Cancer found a link between white bread consumption and an increased risk of cancer.

The study found that people who eat predominantly white bread (in the amount of up to 5 slices per day) have a twice as high risk of kidney cancer than those who eat a little white bread (no more than 1.5 slices per day) .

At a vegetarian congress in Tallinn in 1990, a report was made that talked about bread. The speaker argued that bread is a deadly product for human health. Swelling from intestinal juices, it acidifies the internal environment of the body, turning into clods of clay, adhering to the intestinal walls and creating its obstruction.

If bread would be useful, then why would many educated zoo workers categorically forbid feeding them animals, justifying that from it (SUCH “USEFUL”) from illiterate animals (apparently they did not study medicine and simply don’t know about “ good ”use of this flour product) is an inversion of the intestines! Facts: After the famine in Ukraine in 1933, a lot of deaths, especially among children, were not from hunger, but from overeating after the new crop of bread appeared.

After exhausting starvation, people simply could not resist, so as not to have enough of food, which led to mass deaths from the "gut twist." How is bread made? Baking bread in the oven occurs at a temperature of about 300 ° C or in a pan, where the heating reaches 250 ° C. But carbohydrates and all other components of food processed at temperatures above 100 ° C are substances that are no different from the contents dead cell!

Eating bread, a person eats a dead mixture of dead cells. This explains why it is very easy to choke on bakery, it is difficult to eat them dry without resorting to mixing with harmful fats, liquids, which is extremely harmful for digestion.

In addition, bread does not contain enzymes, life energy, but on the contrary, it absorbs it for attempts to digest dead cells, which are deposited in the body in the form of toxins and poisons. Therefore, lovers of bread feel fatigue, laziness, drowsiness, and in the morning they have mucous discharge.

Yogis claim that industrial bread, among other things, often contains too much salt.

Most of the rolls, executioners, horns contain a lot of sugar, milk, the recipe often includes eggs. Such bread significantly acidifies the body more than usual, can cause fermentation in the stomach and intestines, and contributes to constipation. And the yeast included in the yeast dough are the strongest allergens.

Previously, natural malt, hop yeast was used for baking bread at home. They are active only at a temperature of 20-25 ºС, dying at 37 ºС.

Today's bread is a mixture of yeast that destroys the intestinal microflora (which leads to dysbiosis and weak immunity), salt, white poison, sugar, sweet poison and refined flour. In the manufacture of current store bread, thermo-tolerant yeast is used to speed up the process.

Scientists who were studying this issue in the Lenin Library came across sources from Nazi Germany, which said that this yeast was grown on human bones, that if Russia does not die in the war, then it will die from yeast. Our experts were not allowed to make links to sources, copy them. Documents were classified. Thermotolerant yeast is more resistant than tissue cells.

They are not destroyed either during cooking or saliva in the human body. Yeast killer cells, killer cells kill sensitive, less protected cells in the body. But bakeries use harmful yeast economically very profitable. Yeast accelerates the process of making bread many times. Many do not want to hear about their harm, so as not to suffer financial losses in production. White flour

Empty carbohydrates Bread, which is now sold in stores, is undoubtedly harmful, which even orthodox doctors admit. It is baked from a "dead" product - flour. And this is nothing but an empty carbohydrate. Almost all vitamins and trace elements are removed with the shell (bran) and the germ.

Then the flour is bleached, flavorings, antioxidants, artificial vitamins are added to it. * The question is - why first remove living vitamins, then add artificial ones? Yes for the sake of taste! In addition, such flour is stored longer than live flour.

Refined flour becomes a mucus-forming product that lumps to the bottom of the stomach and slags the human body. Refining is an expensive, costly process, while killing grain manpower. And he is needed only in order to keep flour from spoilage as long as possible.

Why the Chinese do not eat bread:

Galina Sergeyevna Shatalova (1916-2011) - neurosurgeon, candidate of medical sciences, academician; teacher of a healthy lifestyle, author of the System of Natural Health (SEO), popular in the CIS. Prize winner Burdenko.

Shatalova - the most RESULTING naturopath in the history of the USSR. Has achieved full health, healed many people from insulin-dependent diabetes, cancer, chronic hypertension, heart failure and other diseases that official medicine considers incurable. Galina Sergeevna wrote a number of books. Only she was able to discern the obvious, conducted fantastic research and created a serious scientific theory of objective health.

In the 80s, at 65, she looked at a very attractive 40, infected with her charm, and without any “strain” kept a large audience. The gray-haired professors, nutrition physiologists, tried to object scientifically, but a couple of simple questions put them into a stupor.

Galina Sergeyevna with all her many years of activity and research has confirmed that chronic diseases are treatable, people can live happily ever after. This was confirmed by the experiments that she put on herself, making successful extreme multi-day walking crossings in the Karakum, Altai, Tien Shan and Pamir with a handful of like-minded people and their former patients. These inhumanly difficult trips in the extreme conditions of highlands and deserts, practically without water and without food, proved how limitless the human body's capabilities are, what loads it can endure if it lives in harmony with nature.

Here is what G.S. Shatalova writes about bread in her book “Human Health”:

“It’s not easy for me to talk about this tasty, fragrant creation of human hands. Bread has saved millions of people from starvation more than once; from time immemorial they associated wealth in the house. And I myself have been brought up since childhood not just in respect, but in reverence for this gift of nature.

But the older I got, the deeper I got into the sphere of relations between a person and the world around him, the more often the question arose: why are these kind-natured people don’t think what they are doing, depriving bread of its life-giving power. Having taken a full-fledged grain, it is possible to tear out a living germ from it using perfect machines, peel off all five layers of protein shells that are created by nature to convert starch contained in wheat from the surface of grains, and thereby deprive it of the most important nutritional properties.

The reader already knows that we are essentially talking about destroying the mechanism of self-digestion, which helps our body better absorb the nutrients contained in wheat grains. And what remains in the fine, snow-white flour that we get after the crushed grain of grain overcomes all kilometers of pipes in the bowels of the flour mills? Naked starch, devoid of any properties of the living. But the misfortunes of wheat grain do not end there. Flour is enriched with all kinds of artificial vitamins, other chemical additives are introduced. In bakeries with mechanical processing of dough, chemical cultivators, flavoring agents, and sometimes sugar are added to it, although specialists should be well aware that starch and sugar are incompatible. In the first book, “Choosing the Way,” I described a well-known experience that indicates that a sweet taste in the mouth is a signal for our self-regulating system: starch is converted to sugar and it does not make sense to inject starch-converting enzyme ptyalin into saliva. As a result, the process of enzymatic processing of bread is disturbed at the very beginning.

Salt is also added to the dough, which has a negative effect on the body.

And I am not at all surprised by the fact that in my medical practice I often encounter the negative consequences of eating bread. Yes, you yourself can see this by looking at our plump, bloated belly women from low-paid sectors of the population, for whom bread is the predominant food product.

I thought a lot about how to make such bread that would be devoid of the shortcomings of the factory. My many students and followers well remember one of the recipes I recommended: to sprout wheat, dry it, grind it on a home grinder or coffee grinder and bake cakes with hop yeast, without the dozens of chemical additives that our Borodinsky, Riga is famous for and other types of bread. In the schools of health organized by me and at seminars, there were always craftsmen who baked tasty, fragrant cakes.

And yet, as a result of a careful study of this issue, numerous experiments, I came to the firm conclusion that such cakes are nothing more than a means to finally come to a complete rejection of bread.

I will not dissemble, a slice of bread for me is still the best delicacy, and yet I had to refuse it. The consumption of bread, especially in advanced years, creates, in the literal sense of the word, unbearable conditions for our body. However, it is up to you to decide whether you will continue to eat bread. But so that habits do not prevail over reason, I will give you some information for consideration.

What would seem to be common between Abkhazians and Yakuts? Some live in the Caucasus, others in the icy Yakutia. True, representatives of one and the other people are distinguished by enviable longevity. Anyone who has attended the performances of the dance ensemble of the 100-year-old Abkhazians at least once will not forget the stunning impression that these energetic, graceful people leave. To call them old people, my tongue just doesn’t turn: flight, wind, whirlwind!

The common between the two peoples is the lack of bread in their diets. But what about chureks, pita bread, and other varieties of bread products no less well-known in the Caucasus? Don't Abkhazians consume them? It may sound strange to you, but no, they don’t consume it. More precisely, they are consumed in cities, although neither pita bread, nor churek, nor just the bread we are used to have ever been included in the diet of the Abkhazians. All this came into the life of the Abkhaz highlanders from representatives of other peoples. Climb higher up into the mountains, and you will not find bread and bread products in any Abkhazian village. He is replaced by mamalyga. Abkhaz women grind corn in hand wrought iron mills and cook something like very thick porridge from the resulting flour. It is cut into slices and eaten with cheese, herbs. By the way, meat in the diet of Abkhazians is 5 times less than that of Muscovites. A lamb is cut only on the occasion of a holiday or the arrival of a guest.

Another feature of the Abkhazian diet: they only eat freshly prepared food. The remnants are never warmed up, but are swept away from the table and given to livestock.

As for the Yakuts, I first heard about the peculiarities of their life in the House of Scientists of the Novosibirsk Academgorodok, where I am a frequent visitor. But the very first time I was brought there by Academician A. G. Aganbegyan to participate in the club of interesting meetings. Among the questions that they asked me there was also this: why is the average life expectancy of the Yakuts being 133 years? Frankly, for me it was news. And I, without delaying the matter, went to Yakutia to get acquainted with the life of the indigenous people.

There I learned that they also do not eat bread, with the exception of city dwellers. The main dish in their diet is stroganin made from freshly frozen meat or fish, which is sprinkled with powdered dry reindeer moss-reindeer moss or powder from the dried tail of the September deer. As you can see, foods that have not undergone heat treatment and therefore retain their natural biological properties, including the property of self-digestion, go into food. Distracting from the topic of bread, I will give two more features of the life of the Yakuts, which, in my opinion, explain their longevity. I mentioned one of them in the first book included in this publication - the practice of hardening from infancy, when a naked child is periodically placed in a hole dug in the snow and kept there for some time. Adult Yakuts of hats as such do not recognize, confining themselves to headphones, and in a blizzard they throw kaagoshony on their heads. And further. It seemed to me that they prefer running to all types of movement.

But what was especially close and clear to me from the point of view of my Natural Health System was the habit of singing Yakut during long trips on reindeer teams, describing everything that he sees along the way. As some jokers put it: "What I see, then I sing." I immediately associated it with dynamic autogenous training, which is part of my System. What is its peculiarity, the reader already knows: consciousness switches to the perception of nature in order to exclude its influence on the subconscious self-regulation of the body. The same thing happens to a person when he expresses his perception of nature in the form of a song. And what is especially important: a man sings, without straining his voice, on almost the same note. And from a physiological point of view, this is nothing more than a prolonged exhalation, exceeding the inhalation in duration. As the reader will see below, all oriental breathing exercises are based on this principle.

By the way, the habit of singing along the way is characteristic of representatives of many nations. And joking, let alone laughing at her, as you now see, is at least stupid. Wouldn’t it be better if we learn to see in the customs of other peoples, even if they seem strange, unusual at first glance, manifestations of their deep, organic connection with nature, which the artificial man, born of a modern deformed civilization, lacks.

But back to the conversation about bread. I recall one of my very first patients, Nikolai Terentyevich, who suffered from a severe form of hormone-dependent asthma. The excess of drugs he took over the years of treatment turned Nikolai Terentyevich into a shaking ruin. I have made incredible efforts to tear him from the clutches of a formidable disease. She took off all the medications that he so zealously stuffed, made him move, perform breathing exercises, tempering procedures. Soon he turned into a prominent man with a cap of thick snow-white hair and black expressive eyes. His breathing became free, easy.

Feeling healthy, Nikolai Terentyevich made a mistake typical for some of the patients I healed: he decided that now he could allow himself to deviate from the natural way of life. It’s as if we are talking about some kind of pill: you’re sick, swallowing it, you have stopped recovering, swallowing it. But, I emphasize once again, the lifestyle prescribed by us by nature is not a bitter medicine. This is the only possible condition in which the body can only function normally. Like, for example, fish in water.

So, my Nikolai Terentyevich returned to his beloved brown bread, began to eat it at least 1 kg per day. I already ashamed him, and persuaded:

Nikolay Terentyevich, because you will die.

I'd rather die, but I will eat bread, ”he answered. And ate.

As a result, after some time he was gone. True, he died not from asthma, but with the phenomena of an extensive heart attack. But this does not mean anything, or rather, it means one thing: if you create unnatural living conditions for your body, its self-regulation is violated, and diseases, the most diverse, will not keep you waiting. But the wife of Nikolai Terentyevich, who suffered from cancer of the sigmoid colon, lived in the System of Natural Health until old age and survived her husband for 15 years.

In the spring of 1991, I decided to conduct another experiment on myself to check if not eating bread was the reason for my well-being. I remembered that in previous years, when I was resting in Kislovodsk in a sanatorium of a cardiology profile, at the insistence of doctors, I had to go through a period of adaptation for several days and avoid walking uphill. However, later I forgot about all these prohibitions and upon arrival to the sanatorium the first thing I did was climb the Big Saddle, without even informing the doctors.

But this time, in January 1991, I asked them to check my condition before climbing the Big Saddle and after returning. All physiological parameters, primarily respiration and pulse, were normal. After that I started eating bread and did it for three months. Arriving again in Kislovodsk, she asked doctors to record the results of the experiment. But even before their conclusion it became clear to me that the consumption of bread was not in vain. Climbing to the Big saddle, I felt a lack of air, discomfort. The survey data confirmed my subjective feelings. I gained weight, the body worked with overloads, in a tense adaptive mode, respiratory rate and pulse significantly exceeded the indicators recorded three months ago.

Then I lost my last doubts that bread, despite its ancient origin, does not add health to a person, but, on the contrary, causes a violation of the self-regulation of the human body and the associated chronic diseases.

Obviously, this is due to the fact that when baking in the oven at a temperature of about 300 ° C or in a pan, where the heating reaches 250 ° C, irreversible destruction of the structure of the water included in the test and the proteins occurs, which makes them poorly digestible. This, apparently, is the key to the negative attitude of many scientists to bread. So, one of the most famous hygienists in the field of nutrition, G. Shelton writes that the greatest misfortune of man is the invention of bread. Obviously, this is why he considers all crops an inferior food product.

As for me, I use cereals quite widely in medical nutrition, although I vary their application depending on the condition of the patient and the characteristics of his body. One prescribes dishes from oats, another from wheat, and third from rice. For healthy people, there are no restrictions on the consumption of wheat, barley, rice, rye, corn, buckwheat, millet and other seeds of grassy grain plants. They can be germinated, chopped, cook thick or liquid cereals, boil dumplings, dumplings, noodles, any other dishes that come to your mind (sauces, for example, creams, etc.). The main thing is to follow the rules for their preparation that exist in the kitchen of healthy nutrition and are given in this book. The main of these rules is to never exceed the boiling point of water during the heat treatment of the starting products, and limit the heat treatment itself to a few minutes. ”

Also be sure to study these materials:

ABOUT THE HARM OF STARCH-CONTAINING “CEMENT” FOOD! STARCH IS THE POISON OF DELAYED ACTION!

  AXIS-FREE NUTRITION - THE WAY TO HEALTH AND LONGEVITY!

And then decide for yourself whether to eat or not to eat bread ...

OPTION 2. BUY AN ECHOLESS BREAD.

Buying store yeast-free bread is risky. Often the name "yeast-free" is an advertising move, and yet yeast is added to such bread. You can verify this by conducting an experiment similar to that shown in the video above, let your bread soak for a week, see if mold forms on it.

It is better to buy from acquaintances, people whom you know and trust, in whom they are sure that they will bake bread without adding harmful substances

OPTION 3. START MAKING JUSTLESS BREADS OR FURNACE HEADLESS BREADS INDEPENDENTLY.

If you still want to eat bread, we recommend using these recipes for making bread without sourdough: REPLACEMENT OF USUAL BREAD! 6 Tasty and easy recipes for making bread (recipes are suitable for everyone, including vegetarians, vegans, raw foodists):

HOW TO START A BREAD OVEN WITHOUT YEAST OF THE HOUSE INDEPENDENTLY

Bread can be baked in a conventional gas oven.

So, the recipe for bread without yeast and eggs.

Bread is made on sourdough.

There are a lot of different starters, some of them will be presented below. There are many different recipes, everyone can choose to their liking. Part of the leaven is used, part is left in the refrigerator, then it is updated and part is used again. In general, leaven is almost an eternal thing; if it is kept in the right conditions (do not overheat, do not freeze, it is best to keep in the refrigerator, update periodically), then it will last a very long time.

When preparing bread, it is best to use structured water - either spring water, or freeze, or work with energy.

How to update the leaven:
  We take a teaspoon of sourdough, in a clean half-liter jar, add 1/3 cans of water, 1/2 teaspoon of sugar (without top) + wheat flour. Mash to the consistency of sour cream (or liquid sour cream).
  We put it on the table for the night, covering it with a cloth or marlechka. About 12 hours. She should all come to life and gurgle.
  According to observations, if you put on the day - it doesn’t so good as at night.

We get bread only with fresh sourdough!
  If the water has exfoliated, then drain it.
  If mold, then discard.
  Once a week, the leaven must be updated.

Recipe for bread dough:
  - a glass of liquid (water, milk, kvass, whey)
  - 2 tablespoons of sourdough
  - 1 tsp salt without top
- 1 tbsp sugar without top (honey can be used)
  - flour (about 2-3 glasses of flour, but look at the sensations)
  + additives (spices, malt, nuts, seeds, mushrooms, sesame, bran, etc.)

Wheat Bread: 100% Wheat Flour
  Wheat-rye: 50% wheat + 50% rye flour + malt (1-4 tablespoons)
  Buckwheat: 50% wheat + 40% rye + 10% buckwheat flour
  Flaxen, pumpkin, etc. no more than 10%.

It turns out the color of rye bread is created not by rye flour, but by malt. Sold at any grocery.

The dough can be made right from the sourdough, or it can be made in a sparse way.

Opara:
  The main recipe, but the flour to the consistency of sour cream. We put it in a warm place for 2-12 hours (a greenhouse, a battery, near the gas, I generally leave it on the table). She must also gurgle.
  Then add flour to the dough until the batch.

Put the dough in a form greased with vegetable oil. the shape should preferably be with thick edges (preferably aluminum duralumin).
  From above, we also grease the bread with butter and put it in a warm place (now for sure!) From 25 to 40 degrees. 2 to 24 hours. Should come up. Wheat bread rises 2-2.5 times. Wheat-rye - 1.5-2 times. Rye - 0.5 times.

Bread came up - put it in the oven.
  If the electric stove is heated, we immediately turn it off.
  If the gas is heated, we bake it for the first 20 minutes over high heat, then turn it off and let it reach.
  Each oven is individual. For example, you can heat it up, bake it for 7 minutes over high heat, then reduce it to a minimum and bake it for another 30 minutes - for me it is so ideal.

After baking, put in a ventilated place. If the crust is hard, then cover with a damp towel. If in moderation - then just with a cloth.

Now the promised different options for preparing starter cultures:

Rye Leaven
  1 day: 100 g of rye whole grain flour is mixed with water until the consistency of thick sour cream, cover with a napkin and put in a warm place without drafts.
  2 day: bubbles should appear on the sourdough. If there are few of them, that's okay. Now you need to feed the starter. We add 100 g of flour and add water to get the consistency of thick sour cream again. Leave again in a warm place.
  3 day: the leaven has grown in size and has a foamy structure. Add 100 g flour and water again and leave in a warm place.
  A day later, the leaven is ready for use.

RISE FERTILIZER
  1 day: knead a handful of raisins, mix with ½ cup water and ½ cup rye flour, add 1 tsp. sugar or honey, put everything in a jar, cover with a cloth or a holey lid and put in a warm place.
2 day: strain the leaven, add 4 tbsp. flour and warm water to the density of sour cream and put again in a warm place.
  3 day: sourdough is ready. Divide it in half, in one part add 4 tbsp. flour, water (until thick sour cream) and put in the refrigerator. Use the other part for baking bread.

GRAIN FERTILIZER
  1 day: 1 cup of grain (wheat for wheat bread or rye - for "black") soak for germination, wrap the dishes with a towel, put in a warm place.
  Day 2: if not all the seeds have sprouted, then rinse it, leave it in a warm place until evening. Grind the sprouted grain, mix with 2 tbsp. rye flour, 1 tsp sugar or honey, put in a warm place under a napkin or towel.
  3 day: the leaven can be divided, leave a part in the refrigerator, and use the other part to prepare the dough.

Kefir Ferment
  We take yogurt or old kefir (preferably homemade), we stand it several (2-3) days before bubbling and separation of water, and the smell characteristic of sour kefir.
  Add rye flour to the consistency of liquid sour cream, stir well and cover with gauze, leave for a day. Fermentation will begin to actively ferment, it will begin to peroxide.
  A day later, add rye flour to the consistency of the test for pancakes of medium density, mix thoroughly. Cover again and do not touch until it is ripe.
  Several hours pass and the sourdough begins to bubble rapidly and rise; if the capacity was small, it may creep out. In such an active state, it can be added to the dough.

HOPE FERTILIZER
  1 day: in the evening pour 1 tablespoon in a thermos dry hop cones with 1 cup boiling water, close the thermos and leave until morning.
  2 day: strain the resulting infusion in a two-liter jar, add 1 tbsp. sugar or honey, stir well, add rye flour to the consistency of thick sour cream. Put in a warm place, covering the jar with a cloth.
  3 day: the leaven will become liquid and foamy, the smell is still unpleasant. Add flour to the density of sour cream, cover and put in a warm place.
  Day 4: mix the sourdough, add warm water (1/2 or 1/3 of the volume of the sourdough), mix and add flour to the density of sour cream.
  Day 5: Add water and flour again.
  Day 6: use part of the starter culture to prepare the dough, put the remaining starter culture in the refrigerator, adding water and flour to the density of sour cream.

Which is very important! During the preparation of bread, you must not scream, swear, make sudden movements, close the oven door carefully, as the bread may not rise or fall.

It is also important with what feelings and thoughts you make bread, since all of them will be transmitted to those who eat it. No negative! Only love!

In writing the article used materials.