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Yeast

Eos of the Eons

Mad Scientist
Eos of the Eons
Joined
Jul 23, 2003
Messages
13,749
Saccharomyces cerevisiae Bread Yeast
Candida albicans Nasty infectious yeast.

Question: Why is bread yeast being villified? Certain folks used to love my homemade buns, but now they are not edible since they contain yeast. Since when has bread yeast been blamed for upsetting "gut flora" balances? Are people really so ignorant that they don't remotely know the difference between types of yeast? I know eating LARGE amounts MAY cause some gas, but why turn down all bread, especially homemade?

Or am I the ignorant one? Is bread yeast able to cause digestive problems or cause yeast infection in unmentionable places on the human body? I've dug up websites claiming that bread yeast will upset the the digestive tract's balance: http://www.frenchmeadow.com/noyeast.htm
 
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When I was taking antibiotics because my wife had been exposed to bacterial meningitis I was told to avoid bread because the antibiotics killed off my gut flora and the yeast might take advantage of their demise to take up residence in bad places. However, once I was off the anitbiotics I was supposed to eat alot of live yogurt, milk, and cheese for a few days, then eat yeast bread or home made beer. All of this was supposed to reintroduce the appropriate flora and fauna in the right order to bring my guts back to normal.

I suspect that like everything else, it's a matter of amount. If you eat live yeast with a spoon then you might have problems, but 200 years ago everything was covered with much more bacteria, mold, and yeast and according to woos they were just as healthy as we are today.
 
Nono, 200 years ago, they were MORE healthy cause the Evil Pharm Cos.tm hadn't killed off all the Folk Medicine Practitionerstm yet.
 
I have seen this a number of times. Many people think they have undiagnosed systemic candida infections (which modern medicine is curiously unable to detect). There is a long list of symptoms supposedly caused by the candida, and a whole list of nutritional and alternative methods for fighting the candida yeast. (This can take years.) One thing you want to avoid is feeding the candida yeast. For instance this might mean avoiding sugar and starches in your diet. It might also mean avoiding eating other types of fungus including bread yeast, since the components of another yeast might be thought to match up nicely with the nutritional needs of the candida yeast. This is what I think is the idea here, but I might be wrong, or I might be simplifying it too much. I haven't read much about it because the whole idea gives me a headache (no doubt a symptom that I have systemic candida.)

This is a little more snarky and a little less accurate than I like to be. So don't take this as an answer - take it as a possible direction for finding the answer to the question.
 
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What really freaks me out about this is, some people get real antifungal medications for this from their naturopaths. My father-in-law was on mass antifungals at one point during chemo treatments (fungus overgrowing in his lungs) and the drugs made him ill and made him massively hallucinate - the whole thing was really scary. I just can't see taking those drugs unless it's incredibly serious and absolutely 100% for sure proven with lab tests.
Of course, they also take probiotics, enzymes, supplements, etc.

Something that amuses me is the big theory of 'candida die-off' that comes with following anti-candida diets and treatments. Supposedly, if you do things right, you get big-time diarrhea, which is of course the corpses of dead yeasties somehow emptying out of your blood or wherever the wee bastages were lurking.
flume, I also have seen people saying to eliminate white flour and sugar, claiming it will 'feed' the systemic yeast they think you have.
 
What I see as the most ridiculous is the fact that the yeast in the bread is DEAD (from being baked), was inactive in the first place, and it IS NOT the kind that can grow in our bodies. I'd be more afraid of the mold that lands on and grows on the bread after it is cooked.

From a link above:
Don't confuse this with baker's yeast, which is used to make yeast breads. Uncooked baker's yeast can rob your body of valuable B vitamins. Food yeasts are not infectious.
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Do not mix up baker's yeast with "nutritional" yeast, brewer's yeast, or wine yeast.
http://www.foodsubs.com/LeavenYeast.html
Yeast is a one-celled fungus that converts sugar and starch into carbon dioxide bubbles and alcohol...
Brewer's yeast and nutritional yeast, for example, are sold as nutritional supplements, and Australians are fond of yeast extracts--like Vegemite, Marmite, and Promite--which they spread like peanut butter on bread.
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More on how baker's yeast, or even brewer's yeast cannot infect humans:http://www.yeastgenome.org/VL-what_are_yeast.html

There is no darn good reason to avoid the poor baked bread yeast. Make no mistake, baker's yeast is no way, no how, like candida.

Somebody send me some vegemite...nothing like spreadable yeast on yeast bread. That should send my yeast-haters into a tailspin.
 
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There's a confusion of stuff in the dairy area of supermarkets lately- yoghurt and yoghurt drinks mostly- offering various "friendly" live bacteria as dietary supplement.
(Confusingly , similar products offering cholesterol reducing plant sterols tend to appear on the same shelf, in similar packaging).
Aside from the admirable piece of marketing- if they can sell us bacteria in our food they can sell us anything- I do wonder whether these bacteria are particularly immune to such bad habits as swapping plasmids or mutating. I guess the dairy food industry could teach those amateurs at the pharmas and biological research institutes a thing or two.
 
Eos of the Eons said:
Australians are fond of yeast extracts--like Vegemite, Marmite, and Promite--which they spread like peanut butter on bread
Click to expand...
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Like peanut butter? :jaw-dropp

Nah, peanut butter gets spread a centimetre thick. Anything more than a cigarette paper's thickness of Vegemite is too much. I think that's the mistake non-Australians make when they first try Vegemite; spreading it way too thick.

Also, we (Australians) don't really get into Marmite and Promite. They are inherently inferior products, and should not be mentioned in the same sentence as the one and only true yeast extract spread.
 
sparks said:
Not much of anything survives a 350 degree oven.........
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Did you ever use a meat thermometer? Meat is cooked at 140-170 internal temps. If the inside of a loaf of bread got to 350 degrees, it would be carbon. At 212, it would be croutons. I bet the inside of a loaf gets to about 150. I have made sourdough bread using water in which potato peels were boiled in as the source of yeast. Seems the bread yeasties were alive and well. So bread must have lots of live yeasties. Cerveseria Yeast is naturaly so ubiquitous that I just can't see that animals would be at all sensitive to it.
 
logical muse said:
Like peanut butter? :jaw-dropp

Nah, peanut butter gets spread a centimetre thick. Anything more than a cigarette paper's thickness of Vegemite is too much. I think that's the mistake non-Australians make when they first try Vegemite; spreading it way too thick.

Also, we (Australians) don't really get into Marmite and Promite. They are inherently inferior products, and should not be mentioned in the same sentence as the one and only true yeast extract spread.
Click to expand...
Bwahhhaa, at least I didn't say that, it was quoted from that maybe not so knowledgeable site. So, I will look for better resources next time. I've been warned about spreading the vegemite too thickly, and duly note your advice.

I hear we have some for sale at the local Co-Op, actual vegemite. I'm very curious, so will try it. I've enjoyed my baking for lunch, and can't imagine giving up fresh baked goods when one used to love them.
I have helped transport Eos's buns from the Airport to the Hotel and indeed they are lovely buns indeed...

OK, I'll behave now.
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:blush: I'll forgive you since you give great hugs and are such a cool tour guide.
 
Eos of the Eons said:
Bwahhhaa, at least I didn't say that, it was quoted from that maybe not so knowledgeable site. So, I will look for better resources next time. I've been warned about spreading the vegemite too thickly, and duly note your advice.
(snip)
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hehe yes I know it wasn't you who said it which is why I put it in a quote box in another quote box...

I urge all of you who are thinking of trying Vegemite for the first time to use the thinnest of scrapings. Think of it as homoeopathic. You don't need much. Also, for best results, get a thick chunk of home-made bread, toast it, butter (not margarine) it liberally till the butter melts, then apply an extremely thin layer of Vegemite.

As your taste matures, you may try and increase (ever so slightly) the amount of Vegemite you use.
 
Eos of the Eons said:
Saccharomyces cerevisiae Bread Yeast
Candida albicans Nasty infectious yeast.

Question: Why is bread yeast being villified? Certain folks used to love my homemade buns, but now they are not edible since they contain yeast. Since when has bread yeast been blamed for upsetting "gut flora" balances? Are people really so ignorant that they don't remotely know the difference between types of yeast? I know eating LARGE amounts MAY cause some gas, but why turn down all bread, especially homemade?

Or am I the ignorant one? Is bread yeast able to cause digestive problems or cause yeast infection in unmentionable places on the human body? I've dug up websites claiming that bread yeast will upset the the digestive tract's balance: http://www.frenchmeadow.com/noyeast.htm
Click to expand...

Didn't you notice the similarity of the names? Remember about the Law of Similars? Now don't ask any more silly questions about yeast. ;-P
 
Yeasts are my best friends. Praise be to the holy Saccharomyces cerevisiae.

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