“Killer yeast. Yeast harm: how serious is it? Is baker's yeast harmful, is there any benefit from it? What damage does thermophilic yeast do to the body?

All the specialists of our institute were surprised to hear about the attacks on bread, - said Irina Matveeva, Doctor of Technical Sciences, Professor of the Department of Technology of Bakery and Pasta Production at Moscow State University of Food Production; she has been teaching for a quarter of a century.

According to Irina Viktorovna, the very expression "thermophilic yeast" is a gross mistake! Thermophilic yeast does not exist in nature at all! There are thermophilic lactic acid bacteria, which, according to Matveeva, bring tremendous benefits to humans.

The article “Killer Yeast” mentions some “bacterial yeast cells,” continues Irina Viktorovna. - You can’t say that, it’s also a gross mistake. Yeast are fungi. According to their chemical composition, they have the most valuable components. We sell brewer's yeast in pharmacies to normalize the blood formula and improve metabolism. And baker's and brewer's yeast are the same family of Saccharomycetes. It cannot be that beer drinks were sold in pharmacies, and bakery ones were harmful.

As Matveeva said, the death of ordinary baker's yeast begins at 50 degrees (and in the article about the dangers of bread, let me remind you, it was about 500 degrees!). Ordinary baker's yeast reproduces at 25, and ferments at 30 degrees.

In the center of the crumb when baking bread, the temperature reaches 98 degrees, - says my interlocutor. - After baking, not a single living yeast cell remains there, but only inactivated yeast biomass, which has the most valuable composition: proteins, lipids, vitamins, mineral components. There are no living yeast cells in bread! Let the authors of publications about the dangers of yeast bread and Zhanna Bichevskaya show me “thermophilic yeast” and tell me what strain it is, what race, what plant produces it. I repeat: there is no thermophilic yeast! There are thermotolerant yeasts. This means that they can withstand temperatures of 45 degrees. Thermotolerant yeast is used simultaneously with lactic acid starters, so that there are two types of fermentation: lactic acid and alcohol. But this does not mean that thermotolerant yeast will remain a living cell in bread.

But in essence, this does not matter, because live yeast does not enter the stomach with bread at all! The microbiological species composition of the contents of the stomach in a person who, suppose, completely refuses yeast bread, will still contain 20-30 species of saccharomycetes yeast. Yeast enters the stomach with vegetables, lactic acid and other types of products.

The authors of anti-bread horror films, let me remind you, scare us with the artificial origin of baker's yeast - supposedly the creation of human hands. However, saccharomyces yeast was not created by man. And they really live everywhere - on the surface of vegetables, fruits, on lettuce leaves. They are in yogurt, kefir, ryazhenka.

They are in the air, sitting on their hands. They everywhere! - emphasizes Matveeva. - When you eat the most common apple, cherry, lettuce or cucumber, the yeast that is on them enters your body. Unless, of course, you do not cook vegetables and fruits before eating. Simply washing under cold water will not kill the yeast.

Bread is the most valuable product, Matveeva emphasizes. And people get sick, she believes, because the state of the environment has deteriorated, and because many today lead the wrong way of life: they drink too much alcohol, smoke, and move little.

And yet bread can really be harmful. But only ... for one hundredth of the entire population! Namely - for patients with celiac disease. There are people who do not tolerate wheat proteins - gluten (he is an allergen for them). This is the only category of people who should consume gluten-free products, such as buckwheat. But yeast has nothing to do with it.

No sourdough without yeast
Anti-bread articles talk a lot about the benefits of yeast-free bread made according to old recipes - on sourdough, especially hops. The authors of bread horror films also respect rye bread - it has been eaten in Russia since ancient times, and, according to the authors of these publications, there is no artificial yeast in it.

There are two types of biological baking powder used in the baking industry, explains Matveeva. - This is alcoholic fermentation, which is caused by yeast. It is used for all types of products, except for waffles, biscuits, shortbread cookies. But for some types of wheat and especially rye products, lactic acid bacteria are used. This is traditional technology. Mankind has been eating bread for 50 thousand years, and for five thousand years it has been eating leavened bread, that is, yeast. Our army won the war, and the soldiers ate just such bread.

Thermophilic lactic acid bacteria (mesophilic) - very useful, used for rye bread. In Belarus, all rye bread is prepared with thermophilic lactic acid bacteria. What, people are being poisoned there, or what? But this does not mean that there is no yeast in rye bread. If you do not bring them in, they will multiply themselves, because they sit on flour particles. Yeast will appear in 2 to 4 hours. And in two days they will be full of them.

In general, it is impossible to prepare such a sourdough that there is no yeast in it! - Matveeva is indignant. - I repeat once again: the yeast is on the surface of the flour, and spontaneous spontaneous alcoholic fermentation begins. Yeast bread is well loosened, it is healthier than unleavened cakes.

Hop sourdough, according to Matveeva, does not replace yeast or lactic acid bacteria. It is added because it has a pleasant taste and aroma. It gives bakery products additional attractive consumer properties. Hops contain ingredients that slow down mold. But this is just an addition, not a replacement for traditional technology.

I don't understand what "dead flour" is either. Now up to 15 types of flour are used in baking: not only the highest grade (refined). But bread made from premium flour is really less healthy than bread made from wholemeal or second grade flour. There are much more vitamins and minerals in wholemeal flour. But our people traditionally prefer bread made from premium flour, they don’t take gray loaves. Producers are forced to meet demand. In addition, croissants and a bun cannot be made from wholemeal or wholemeal flour. It will be gray, with inclusions.

Irina Viktorovna herself prefers rye bread and wholemeal flour products (they are more useful). But, according to her, eating whole grain bread is also necessary in moderation, because shell particles can irritate the intestines, and not far from colitis with gastritis. It is useful to eat a piece of such bread a day. And on average, a person needs 250 - 300 grams of bread per day. Not fancy rolls and cakes, but bread. This, according to Matveeva, is a low-calorie product. The World Health Organization has placed it at the top of the food pyramid.

The ancient Egyptians knew about the existence of yeast, they baked bread and made beer. Their official discovery was made in the middle of the 19th century by the microbiologist Pasteur. The benefits and harms of yeast were identified, and since then this product has been widely used throughout the world. The modern food industry uses fresh pressed, baker's, dairy, food, dry, beer and other types of yeast.

Fresh yeast benefits and harms

They are grayish-brown briquettes, contain about 70% moisture. When cooking, such yeast is dissolved in warm water without adding salt. Store fresh yeast for about two weeks in the refrigerator or 2-3 months in the freezer.

Fresh yeast is used to make a dough that does not require repeated and lengthy proofing. They are suitable for baking cheesecakes and bread, croissants and Easter cakes.

The benefits of fresh yeast

Fresh yeast is a rich source of biologically active micro and macro elements. They contain many vitamins, minerals, amino acids, organic iron.

In folk medicine, fresh yeast in combination with lecithin is used to lower cholesterol levels, reduce pain during spasms, neuritis, colitis, and burning in the intestines. But our grandmothers advised us to eat a pinch of fresh yeast when boils, boils appeared, and this remedy really helped.

Harm of fresh yeast

This product also has contraindications. For example, women should consult a gynecologist before starting to eat fresh yeast. This is due to the fact that this product, with uncontrolled use, can cause thrush. Fresh yeast is also harmful for dysbacteriosis, gout, endocrine disorders and kidney diseases.

Baker's yeast: harm or benefit

If we talk about the pros and cons of baker's yeast, then most likely the advantage will be in the negative direction. It's all about the technology of their preparation, which appeared several decades ago. Previously, our great-grandmothers and great-grandfathers baked bread on natural sourdough: from sprouted rye, oats or wheat, hops, malt, raisins. Such bread was really useful and could be used as a separate product.

Then thermophilic yeast was invented, which we know as baker's yeast. Their production is simply frightening, because they are made from chemical starter cultures - saccharomycetes, artificially created by man. When using products based on thermophilic yeast, stones appear in the liver, gallbladder, pancreas. It also gets to the intestines, in which the processes of decay are growing.

Harm baker's yeast is extremely serious. Their use is fraught with a violation of metabolic processes, a change in the biochemical composition of the blood, a violation of the acid-base balance and other negative consequences. Therefore, if possible, refuse products made on the basis of baker's yeast.

Benefits of lactic yeast

But unlike baker's milk yeast is a valuable product. They contain healthy enzymes. Milk yeast is found in fermented milk products, has a beneficial effect on the functioning of the intestines, and with constant use strengthens the immune system. Acting on our body from the inside, they significantly improve the condition of the body.

By the way, why are there many centenarians among the inhabitants of the Caucasus? The fact is that they are very fond of and drink drinks from lactic acid bacteria. So if you want to live longer, drink more yogurt.

nutritional yeast

They are famous for their high content of proteins and vitamins. They are sold in the form of powder, tablets or flakes. Vegetarians love them because nutritional yeast can also be used as a substitute for cheese, meat, and dairy products.

Thanks to their "cheesy taste" they are added to pizza, soups, casseroles, sauces, omelettes, spaghetti sprinkled with them instead of parmesan.

Harm and benefit of nutritional yeast

Some of the health benefits of nutritional yeast include:

- lowering cholesterol levels;
- normalization of pressure;
- help with constipation;
- prevention of pancreatic cancer;
- improvement of intestinal microflora and others.

Harmful qualities include:

- individual intolerance;
- allergic reactions.

Dry yeast

They are sold in small portions in sachets. They are divided into active and fast-dissolving. Active dry yeast is spherical granules of different diameters. Their shelf life is quite long - up to two years, while all the healing properties remain intact.

To activate such yeast, they are diluted with warm water, milk and wait 10-15 minutes, after which the yeast is introduced into the dough.

Instant Dry Yeast is a finely ground light brown powder. They are added directly to the dough without activation. The only condition is that the dough with such yeast needs proofing, but it will fit quickly enough.

The harm and benefits of dry yeast

They are not recommended for use in the following diseases:

- dysbacteriosis;
- gout;
- acute diseases of the gastrointestinal tract.

Some of the health benefits of dry yeast include:

- high content of proteins;
- help with anemia;
- strengthening of immunity.

Brewer's yeast

Grown by fermentation of high-quality beer wort from hops and malt. They are dry, liquid or pressed. Liquid yeast has a very short shelf life, but dry brewer's yeast can be used for quite a long time. Dry yeast has a strong yeasty smell. They are produced in the form of powders, tablets, dragees, capsules. Obtained by dehydration of liquid yeast.

The most useful yeast - beer

They are not reputed to be very useful for the figure. Although the reason here is not at all in the yeast, but in the preservatives that are contained in beer. Quality live beer is very healthy. After all, the composition of brewer's yeast, in addition to vitamins, proteins, amino acids, includes enzymes, peptides, fatty acids, sorbents, lipids. There are a lot of minerals in them - zinc, iron, magnesium, selenium, phosphorus, sulfur, manganese, calcium, copper, sodium and others.

Brewer's yeast and preparations based on it are widely used in medicine for therapeutic and prophylactic purposes. They improve metabolic processes, strengthen the immune system, increase efficiency, improve brain activity, and well-being. Brewer's yeast is recommended for the normal functioning of the digestive system. They improve the absorption of food, increase appetite, activate the secretion of digestive juice, increase intestinal motility and its microflora, and slow down the aging process of cells.

In addition, such yeast:

- increase the body's resistance to stress;
- remove toxins;
- strengthen the skeletal and nervous system;
- strengthen nails and hair;
- cleanse the skin;
- reduce the level of cholesterol in the blood.

Brewer's yeast is especially effective in diabetes mellitus, atherosclerosis, hypertension, anemia and anemia, radiation exposure, heart disease, skin diseases, intoxication (alcohol, smoking). They are recommended to be taken after viral diseases.

There are few contraindications for brewer's yeast. They are not consumed with individual intolerance to this product, with gout, renal failure.

Bread for a Russian person was associated with life and bread is the head of everything. And why then some of our compatriots in recent years refuse bread?
There are two reasons given. First, bread is harmful because it is rich in carbohydrates, and its usual combination with protein and fat-containing foods is highly undesirable. This version is actively promoted by supporters of the so-called separate nutrition. The second is that modern yeast, which is the main component of bread, is a terribly harmful product.
Wrong yeast?

Recently, pressed yeast, the production of which was established in the middle of the 20th century, began to be opposed to yeast based on vegetable sourdough, which has been used in bread baking since ancient times. Modern yeast has become the object of the most severe criticism. Here is what, for example, you can read about yeast in one of the articles:

“Scientists in Canada and England have established the killing ability of yeast. Yeast cells kill sensitive, less protected body cells by secreting poisonous small molecular weight proteins 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 that "Trojan horse" with which the enemy enters our body and contributes to the undermining of his health? Once in the body, they begin their destructive activity. Once in our digestive tract, and then into the bloodstream, they destroy cell membranes, contributing to cancer.”

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

The attack on pressed yeast has been going on for several years. Fuel was added to the fire by a recent TV report about an orphanage at one of the Orthodox monasteries. Former vagrants and homeless children, children from dysfunctional families, lived in this shelter. Despite the good living conditions and the constant care of adults, the weakened health of the children did not return to normal, and the children were constantly sick. And then two nuns arrived at the monastery, biologists by education, who needed practical material for a dissertation on bread sourdough. First of all, the scientists nuns changed the bread component of baby food: they completely excluded yeast-based bread from the diet and began to cook yeast-free bread themselves according to old recipes. To everyone's surprise, these simple restrictions soon led to the fact that the children practically stopped getting sick. If we add to this the reports that doctors in the West recommend yeast-free bread to patients with heart failure, then there is plenty of material for the harmfulness of yeast bread.

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

Yeast is still that muck. There is a huge amount of real evidence for this. My wife is a doctor, and she often comes across documents that yeast greatly helps in the development of cystitis, prostatitis and urethritis. Opportunistic flora, which is present in small quantities, reproduces very well when yeast enters .. and they don’t die completely when baking.
We have recently begun to eat more bread with hops ...
In order to restore the health of the nation, we propose to return to baking bread with the help of yeast that exists in nature itself in hops and malt. For more than 20 years, our like-minded people have been practicing home-baking of bread according to old recipes. This helped them get rid of many pathologies. For three years, an experiment was conducted in the "school of the future", the school of health. In this school for frail children, there were 2,724 illnesses per 713 students. With the introduction of non-yeast bread into the diet, that is, not on thermophilic yeast, an improvement in health was registered in 74% of children, 133 diagnoses were removed, many children moved into a more prosperous health group. An improvement in biochemical parameters of blood, including indicators of calcium content, was recorded.

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

There is another alternative to baking bread without the use of thermophilic yeast - baking unleavened cakes and buns with mineral water. This is the most economical way: it saves time, you do not need to prepare a sourdough, make a dough, it is simple and accessible to everyone. Sparkling water can be prepared in a siphon or you can buy Borjomi or other alkaline mineral water.

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

Unleavened bread receives an additional set of vital micro and macro elements, as well as carbon dioxide, which our body needs almost more than oxygen.

Now thin, like cardboard, breads of Armenian, Georgian, Jewish cuisine have begun to go on sale, but many of them contain yeast, albeit in small quantities, for example, lavash. But the very production of such breads indicates that there is a consumer for this bread. You can start small-scale production of both unleavened buns and flat cakes - after all, the costs for them are minimal, it is highly profitable, and the benefits of such bread are great, and people are ready to pay money for their health.

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

Yeast is now used even for the preparation of dryers. Fewer and fewer cookies are baked with a minimum amount of fat. And all these fatty, sweet cookies are eaten by our children, and then they suffer from diabetes, osteoporosis at a very young age. Gastroenterologists are sounding the alarm because children's hospitals cannot accommodate everyone who needs hospitalization.
In the Bible, the "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 every sojourn." Apparently, such bread is more beneficial for health, especially for those who are on the road, do not lead a sedentary lifestyle. The fact that such bread does not cause fermentation, and as a result of this fermentation, does not shift the pH of the blood to the acid side, is the most important recommendation for its use for all of us, because, as numerous studies have shown, modern humanity is steadily moving towards acidosis in terms of pH. . And if at the beginning of the century the pH was 7.5, now, focusing on the actual state of affairs, it is 7.35-7.45. But in fact, for many, these figures are in the range of 7.25. It should be noted that a pH of 7.18 causes a lethal outcome. 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?

Information about the dangers of eating yeast bread products is slowly but surely entering the minds of people. Many people bake their own bread, mini-bakeries are starting to open. This unleavened bread is still expensive, but disappears instantly. Need outstrips supply. In Ryazan, a bakery began to work according to a new scheme, the same production is available in Noginsk. It's time to turn to face the health of our fellow citizens. We are sure that we will meet with understanding in the face of specialists in the baking industry. After all, the new that we offer is the well-forgotten old.

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

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

Bread baked in this way is very healthy, the acidic environment kills all harmful bacteria and does not kill beneficial ones.

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

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

What is yeast and what types of yeast exist

Yeast is a unicellular fungus. In nature, there are more than 1500 varieties of such microorganisms. They have a high adaptability to adverse environmental conditions, for example, they feel great in the absence of oxygen.

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

4 types of fungi are currently used for food production:

Bakery. With their addition, delicious fragrant bread, various buns and other pastries are prepared. It is they who betray the finished product airiness, volume and special structure.
Wine. They can be seen on bunches of ripe grapes. It is thanks to such fungi that the process of fruit fermentation occurs, which subsequently leads to the appearance of wine.
Beer. They are used for making drinks, baking and medicines.
Dairy. With their help, the process of fermentation of milk and the preparation of fermented milk products is carried out.

All varieties of this product have a unique composition, so their use is necessary for a person.

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

What is in yeast

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

Baker's yeast is especially rich in composition. They contain the following substances:

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

This is not a complete list of valuable substances contained in baker's yeast. Dairy have a similar composition, but they also include probiotics, which are necessary for the normal functioning of the digestive tract..

Useful qualities of baker's yeast

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

Help strengthen the immune system. They contain beta-glucans, which are considered natural immune stimulants.
Enrich the intestinal microflora. This improves the process of digestion. They increase the production of gastric juice, which leads to the full and rapid digestion of food.
They have an antioxidant effect. They neutralize the factors that lead to cell oxidation. This helps slow down the aging process.
Reduce the concentration of bad cholesterol in the blood.
Help to deal with constipation.
They have the ability to lower blood pressure.
Some experts believe that yeast is beneficial for people with a predisposition to cancer. They are especially effective in preventing pancreatic cancer..
After using yeast, the skin becomes smooth and clean, the hair acquires volume and becomes silky, the nail plates stop exfoliating.

Fungi can be used externally. With their help, it is possible to cope with acne, seborrhea, eczema, burns and dermatitis. On their basis, they prepare healing masks for the face and hair.

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

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For medicinal purposes, fungi are consumed in the form of a drink. To do this, they are bred in a small amount of warm water. You can add a little sugar, bran or other ingredients to improve the taste characteristics. Vegetarians should definitely drink such a drink to make up for the deficiency of protein and other nutrients.

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

Harmful qualities of baker's yeast

Yeast fungus also has harmful qualities for the body. Among them are:

The harm of yeast to the human body also lies in the fact that heavy metal salts and other toxic substances can be used in their modern production. Despite the fact that this product has a low calorie content, it is not recommended for people suffering from overweight to use it. The fact is that it has the ability to increase appetite, which can provoke overeating.

Contraindications

In some cases, the use of such a product can cause serious harm to health. It is better to refuse them in the presence of the following diseases:

Allergic reactions.
kidney failure.
Gout.
Dysbacteriosis.
Individual intolerance.

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

Today it is very problematic to find live yeast on sale. The most popular dry product, which is sold in small bags. Dried mushrooms are small rounded granules. Their shelf life can be up to two years. Wherein all useful properties are preserved in them. In order for them to become active, it is enough to dilute them in warm water or milk.

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

Features of brewer's yeast

Brewer's yeast is used not only in the production of beer, but also for the manufacture of cosmetic and medical preparations. They are have an excellent cleansing, rejuvenating and healing effect.

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

Brewer's yeast is now available in tablet form. Manufacturers claim one hundred they are able to have the following effect on the body:

Contribute to the rapid set of muscle mass.
Increase efficiency and enhance brain activity.
Cleanse the body of toxins and toxins.
Eliminate the effects of stress, as they have a positive effect on the functioning of the nervous system.
Reduce the concentration of cholesterol.

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

Features of lactic yeast

Unlike other varieties, lactic yeast is the most valuable product for the body. They contain enzymes necessary for the normal functioning of the body.. They have a positive effect on the work of the intestines, help strengthen the immune system.

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

How to properly store yeast

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

You can extend the storage time of pressed yeast if you crush it and mix it with flour. Let the resulting mixture dry. To do this, lay it out on clean thick paper. Before use, check the suitability of the product.

Freezing is another way to store yeast. To do this, the briquette must be freed from the wrapper, cut into small pieces. Wrap each one in foil. Put all the bundles in one plastic bag and tie it tightly. Remove to freezer. The product will remain valid for up to six months.

Dry yeast does not require special storage conditions. In a closed package, they remain suitable for a year and a half. Keep them in a slightly cool place. Make sure that the pack is not exposed to direct sunlight. If the bag is already opened, then the shelf life of the product is reduced to two weeks. In this case, it is better to pour the yeast into a dry glass jar, seal tightly with a lid and refrigerate. In this state, they can remain usable for up to six months.

Yeast benefits and harms depend on many environmental factors, as well as the method and amount of their use.

Now yeast is showing useful properties in many areas - from food to cosmetics.

The preparation of yeast bakery products is attractive in that the dough increases at least twice during baking.

This effect was noticed many centuries ago, and since that time, the benefits of yeast for the body have been proven repeatedly.

But not all yeast and not always equally useful. In some cases, regular use of yeast does more harm than good.

Yeast: composition, calorie content, how to use

Mankind has been using yeast for a very long time, but it was only at the end of the 19th century that they were able to understand their essence and principle of operation. Groups of unicellular fungi found in liquid and semi-liquid substrates with an abundance of nutrients - this can be said in general about yeast. Yeast, unlike other types of fungi, is able to ferment, and die only at temperatures above 60 degrees Celsius.

Scientists are working on breeding new types of yeast.

It is conditionally possible to divide the most common groups used by humans into:

"live" bakery;

Natural (for example, formed on the surface of grape berries);

Beer (can be found in the form of various dietary supplements).

The calorie content and benefits of yeast for the human body are determined by their composition:

Protein (up to 66% of the total mass);

Amino acids;

Folic acid;

Methionine;

Lecithin;

Vitamins of groups B, C, H and P, and other minerals.

Yeast has a fairly low calorie content - only 75 kcal per 100 grams. At the same time, carbohydrates are completely absent in yeast, a low percentage of fats, but 12.7 grams of protein. In cooking, a person uses 4 types of yeast fungi: preparing beer, bakery products, sour-milk products and wine drinks.

Yeast: what are the benefits for the body?

Consumers are becoming more aware of the quality of their diet and other products they purchase. Increasingly better ingredients are being used to produce consumer products, and yeast plays a significant role. The medical, food, cosmetic and biotechnology industries are actively using the beneficial properties of yeast.

Medical uses of yeast

Scientific studies have proven the undoubted benefits of yeast for restoring metabolism. First of all, scientists pay attention to the protein content, which ensures the best absorption of nutrients, improves the absorption function of the intestine. The protein in yeast is no less important for the human body than fish or meat protein.

Yeast: benefits for immunity

A person constantly needs to protect the body from the harmful effects of the environment. The immune system gives us effective protection against infectious and other diseases. From the walls of baker's yeast Saccharomyces cerevisiae, the human body extracts the strongest immunostimulants β-glucans. In Asia, yeast is especially valued for its beneficial yeast extracts in the form of peptides and glutathione (a unique amino acid).

The gastrointestinal tract cannot live without yeast

About 100,000 billion bacteria of several hundred species are involved in human digestion, and human health directly depends on the stability of this intestinal microflora. As strange as it may sound, the baker's probiotic yeast Saccharomyces cerevisiae var. boulardii helps maintain the delicate balance of microflora and gut health.

Yeast is considered a natural dietary supplement designed to stimulate the production of secretions in the stomach and improve bowel function, ensure the full functioning of the digestive tract in case of ulcers, gastritis, colitis, and other diseases of the digestive system.

Traditional healers use dry yeast to relieve the symptoms of enterocolitis and colitis - add a teaspoon of yeast to 200 ml of fresh carrot juice and let the patient drink this mixture after 20 minutes.

Antioxidant Benefits of Yeast

The oxygen we breathe every day oxidizes the cells of our body. Oxidative reactions are exacerbated by stress or pollution, and lead to oxidative stress situations. To prevent damage to DNA or proteins, antioxidants neutralize oxidizing factors and restore balance.

Selenium is recognized as one of the strongest antioxidants, which perfectly copes with the regulation of oxidation in the body. It reduces the risk of cancer and is used for colon, prostate, lung, and other types of cancer. Selenium improves the condition of the thyroid gland and treats iodine deficiency diseases.

Unfortunately, up to 80% of the population is deficient in selenium. You can replenish it if you use selenium-fortified yeast, which is of particular benefit in the bioavailable form of this antioxidant.

The creation and functioning of the cells of the human body is impossible without yeast. In some cases, they are prescribed even for diseases of the hematopoietic system, up to anemia.

Yeast: benefits for hair and skin

As soon as a person begins to use yeast prescribed by a doctor, his skin, hair and nails immediately reflect this. Skin elasticity is restored, hair and nails become stronger, grow faster.

Both external use of yeast and taking them internally helps to cope with:

Dermatitis;

eczema;

burns;

seborrhea;

Dandruff.

To nourish and improve the appearance of the skin, you can use the following masks:

Mix a teaspoon of honey with 20 grams of yeast, add a tablespoon of rye flour, pour four tablespoons of warm milk;

Mix kefir with 20 grams of yeast, the mask should have the consistency of thick sour cream.

Yeast face masks are applied to a cleansed face for no longer than 15 minutes, after which they are thoroughly washed off with warm water.

To strengthen the hair, dissolve half a pack of yeast with a teaspoon of sugar in a water bath. Leave until fermentation starts. Add a teaspoon of mustard and honey. Apply to the hair roots, spread over the entire length and cover with a plastic bag or cap. Wrap a towel over the top and leave for an hour and a half. Rinse hair well with water.

How much yeast does a person need per day

About 5-7 grams of yeast per day is enough for the average person. But the body requires more yeast in certain conditions:

Weak immunity;

Constant stress;

Depression;

Neuralgia;

Diseases of the skin, hair and nails;

Oncological diseases;

Metabolic disorders;

Problems with the gastrointestinal tract;

Intense mental and physical stress;

Lack of vitamins and nutrients in the diet;

Regions with harmful exposure to radiation or hazardous chemicals.

The proportions of useful substances in yeast are perfectly matched, the substances complement each other and have a general strengthening effect. Yeast is suitable for vegetarians to replenish nutrients.

All the benefits of yeast are preserved at temperatures up to 60 degrees Celsius. If the yeast was subjected to heat treatment at higher temperatures, then the healing properties are completely leveled. Doctors advise using yeast with sugar, liquid, bran and other suitable additives.

Yeast: what is the harm to health?

The above benefits of yeast are complemented by some of the harm that they can cause if used improperly, or if unnatural yeast is used.

Scientists have proven that yeast kvass, “live” beer, fermented milk products and grape wine are of exceptional benefit due to their types. But as for yeast baking, there is almost unanimous opinion about the dangers of yeast in combination with flour and fats after processing at high temperatures. Especially dangerous are dry substrates, which we used to add to baking.

Indeed, in many diseases, yeast has a saving effect. But yeast can be beneficial and harmful at the same time. When the balance of microorganisms is disturbed, the body is vulnerable to infections.

In bread and other pastries with yeast, the harm undoubtedly outweighs the benefits. All the necessary substances are destroyed during baking, only those that cause fermentation processes, dysbacteriosis, fungal diseases (candidiasis) and even cancerous tumors remain.

Yeast causes harm when the body is fed up with them. As a result, the microflora is disturbed, pathogenic microorganisms penetrate into the blood. They reduce the body's resistance to the environment, contribute to early fatigue and provoke the rapid growth of a cancerous tumor.

Uncontrolled consumption of yeast and its products causes increased gas formation, constipation, kidney and gallstones, pancreatic disorders and pathology of vital organs.

Yeast for children: good or bad

For children, brewer's yeast is prescribed by doctors to maintain protein and carbohydrate metabolism with an unbalanced diet. Intense loads, radiation and other damage to the body, post-infection rehabilitation, obesity and dystrophy, angular stomatitis - these are just some of the problems in the fight against which brewer's yeast is undoubtedly beneficial.

Indeed, in some cases, a doctor may prescribe brewer's yeast to children. But side effects in the form of flatulence, diarrhea, dysbacteriosis, allergic reactions or intolerance make you seriously think before giving your child brewer's yeast. If you decide to do this, then please note that you can’t give yeast to children before seven years old, but it’s better from 13-15 years old, when the child can understand if something goes wrong.

Brewer's yeast: what are their benefits

Brewer's yeast was originally intended for the manufacture of beverages. But humanity has proven their benefits for the body, and now it is an excellent bioactive food supplement that can be found in every pharmacy. Brewer's yeast, its benefits in lowering cholesterol levels, controlling blood sugar and maintaining a stable weight.

In addition, for medicinal purposes, you can use brewer's yeast with nutritional deficiencies, digestive disorders (constipation and diarrhea), vitamin deficiency and skin problems. But brewer's yeast is not only beneficial.

There are a number of conditions incompatible with brewer's yeast:

Flatulence, increased gas formation;

The use of drugs (monoamine oxidase inhibitors, antidepressants, narcotic painkillers, drugs for hypertension and diabetes);

Fungal infections;

Allergy;

Individual intolerance.

Despite all the benefits of brewer's yeast, do not be too lazy to consult a doctor before using it.

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