Older people remember well the birth of horror stories about food. Why didn’t they scare us ?! Sugar and salt - the "white" death. Butter is harmful - we all go together to margarine. However, at that time such "agitation" was justified, because food is in short supply.
But even today one often hears something like that. For example, not so long ago thermophilic yeast fell into disgrace. Horror stories about them sound quite convincing and may well impress especially emotional comrades. There are a lot of articles on this topic on the Internet, so I had to choose the most basic theses on this type of product. According to most authors, thermophilic yeast creates a favorable environment for the growth of cancer cells. They double in volume. They grow, so to speak, like yeast.
In the process of fermentation, alcohols are formed that poison the body from the inside. Such a pathogenic environment is simply grace for bacteria and germs. The use of purchased yeast bread threatens us all with a decrease in immunity, as well as physical and mental activity.
According to what is written, the population of Russia should have perished or degraded long ago. After all, we have been fed this muck for decades. It’s scary to imagine these very “living” non-eradicable yeast that walk along your intestines, destroying its microflora in every possible way. What is this error based on?
For a long time, mankind used intoxicated must for baking and brewing. More recently, in the mid-20th century, a technology was developed in industrial production in which yeast in a concentrated form was used for starter culture . It would seem that the usual thing. We have been eating this kind of bread in which we used baking yeast for several decades. But according to the authors of some articles, thermophilic yeast was only imposed on us in 1974. By whom and why this was done, history is silent.
But in order to prove their innocence, the authors of the articles refer to certain sources, which (apparently, under a very great secret) are stored in the Lenin Library. Say, it was after their discovery that Russian biologists began their investigation. Further narration is already taking place with reference to the authority of scientists.
The story about thermophilic yeast sounds especially impressive in those places where the technology for preparing a nutrient medium for their cultivation is given. Recall that penicillin is a mold grown on a fermented chicken broth (read, rotten cadaveric poison), but this does not prevent it from being a medicine. However, this is the reasoning of an ordinary housewife with a liberal education. And now it is time to seek clarification from experts.
Any technologist in food production knows very well that there are no and cannot be any “yeast bacteria”, since yeast is mold fungi.
Russian biologist V.A. Nikolayev in 1937 proved that yeast and hop bread contain one species of S. cerevisiae. When baking in the center of a loaf or loaf, the temperature reaches 95 ° C. Only a very small fraction of the microorganisms remains viable under such conditions.
In addition, fermentation processes in the body cause any products capable of oxidation. These are potatoes, sugar, kefir, kvass, apples, grapes, plums. Agree, the share of bread here is not at all large.
Moreover, biologists assure us that yeast is already present in the human intestine and does not cause any pathological changes.
In fact, "thermophilic yeast" and their so-called harm turned out to be nothing more than a pseudoscientific term coined by people who have little knowledge of microbiology. Like any sensation, this "good news" spread across the Internet, as if on wings, overgrown with a mass of speculation and examples from life.
Who needs all this? If you discount those who earn bread with caviar thanks to the content on their websites, there are still manufacturers. Note that not a single buyer will distinguish bread that has added "thermophilic yeast" or hop hop from any other that does not.
I hope readers already understand what I'm leading to. By the way, inspecting authorities are also rarely interested in the process technology. So, in the wake of the consumer panic caused by all kinds of publications about the dangers of ordinary bread, some comrades will successfully sell us at exorbitant prices the same product, but under a different name.