People have forgotten the taste of real bread. They do not even remember that the bread used to be baked by yeasting at first. All the ingredients of yeasting were mainly of vegetal origin. The traditional dough was obtained from rye, barley and wheat.
These were the main components that gave the body the needing energy, made it more efficient and resistant to infections and colds. After the 2nd World War the hops fermentation was substituted with the yeast. The scientists have discovered that the main characteristic of the yeast is the fermentation. It transmits this property through the bread to the human blood and it begins the fermentation process. The gas it produces comes mainly to the brain and it disrupts its functions.
Memory suddenly deteriorates and along with it the capacity of logic thinking and creative work. Auctioning at the cells level, it leads to the forming of all the benign and cancerous tumors from one’s body. It also has an effect on the cells and it stops them to divide and form more healthy cells.
The bad impact of yeast on human body is discussed by the scientists all over the world. It leads to a malady that is worse and more dangerous than tuberculosis. For some decades now, bread is baked with the help of the termofile yeast. This yeast is created by the humans and it is far from being natural. It is water diluted, treated with lime chloride and then put in the sulfuric acid.
It is known as the Saccharomyces Yeast. This type of yeast is used in beer making, alcohol making and pastry products making. The cells it contains are stronger than the human cells and therefore destroy them. They are capable of resisting to up to 500 degrees and in the body they multiply and attack the stomach, destroying it in the end.
The conclusion is that one tries and eats as less pastry products as possible and also try and make your homemade bread in which one should not put yeast.