To Puff up Yeast

[Guest guest]

I don't always have the time to get in on all that comes across my PC Email screen but this one jumps out at me because, from what I've received thus far it appears no one yet is aware that unless one has an optimal stomach HCl (hydrochloric acid) output that is not compromised by anything, and since modern man's digestion is anything but perfect nowdays, it is unwise to consume "raw" yeast in any form.

Saccromyces Cerevisiae (and I'll concede I've possibly misspelled it so, let's call it CV for short) is the scientific name of what is used to make alcoholic beverages, among other things (depending upon what it is feeding upon/growing in, whatever) and when "used" CV is sold to the animal industry or the health food industry as "brewer's yeast" it has been denatured, i.e. "killed" by roasting or "cooking" by some means (oven, whatever) so that all it can do then is serve as a plant protein/B-vitamin/mineral-rich food supplement source.

CV's quality of nutrition is dependent upon what its been grown in. Torula is the same yeast grown in wood alcohol (a lumber/woodworking industry by-product which, in addition to tasting pretty bad, is very poor in the nutrative qualities (plant proteins, folic acid and other B-vitamins) beer brewer's yeast used to be known for.

SC is usually grown for human consumption in milk whey or blackstrap molasses. If SC is grown in blackstrap molasses it will contain B12. These kinds of yeasts are referred to as "Primary Grown" nutritional yeast which means they are safe for humans to eat.

If these forms of CV or baker's yeast are consumed raw, uncooked, one runs the risk of some of these little yeast buds avoiding the breakdown by the stomach's hydrochloric acid. They can then set up housekeeping throughout the rest of the digestive tract and even get absorbed into the circulatory system, causing a whole lot of problems; therefore it is safer to consume only cooked yeast.

Baker's yeast (a leavening) is that which, in a little warm water or scalded ("pasteurized", i.e. "cooked") milk and some sugar or pasteurized honey, will reproduce itself and, mixed with flour will thereby "raise" that bread dough by its production of gas as it grows and multiplies. (I believe the Creator has a sense of humor because in the Hebrew and Christian Scriptures leavening, of which yeast is primary, represents the evil of Pride, which puffs up to appear as though there is more than what there really is---which is mainly hot air.)

Sometimes I've wondered just how many would continue to consume this leavened bread if they knew it was achieved by yeast "farts" or, in deference to the delicate-minded, should I say, "flatulence"?

Maybe as many as those who continue to swim, shower, bathe, drink, wash dishes and clothes and cook with fluoridated water if they knew that 90% of the product used to fluoridate public water supplies is the waste wash water from making chemical fertilizer?

Pasteurized (cooked) honey is used because pure raw honey will kill the yeast. (Honeys that are high in potassium have antiseptic properties, usually the dark, strong-flavored honeys, gathered from bio-dynamic, toxic-chemical-free, i.e. "organic" sources.) Pasteurized, i.e. cooked, honey is capable of attracting sugar-consuming bacteria and thereby making infants and some small children sick. Raw honey actually saved my fluoride-poisoned son's life when he was three years old and we still use raw honey as a dressing for small injuries before the bandaid goes on (but that's a story for another time).

Warmed pasteurized milk or scalded (home-pasteurized) raw milk is preferred because raw milk will also kill the yeast---wisdom most of us have lost track of in our "lusting after other gods", principally the god of modern technology. How many of you know that the lactobacillus acidophilus in animal milk and the lactobacillus bifidus in human mother's milk is a vital part of the immune system? Without these beneficial intestinal flora (friendly "bacteria") you would soon be over-run by the unfriendly Candida yeast and E-coli bacteria. (God originally didn't make no junk but we, Mankind, in our pompous wisdom, sure have perverted the original blueprint for life.)

O'Sian Doe (aka Rose Marie)

"DR. Ratan Singh" <ratans wrote:

 

 

 

Dear Listees:

Yeast is undoubtably the best source of B-Complex. After all not all B vitamins have been discovered from the Nature's wealth. But I am not able to puff up the yeast. Was she Nancy who wrote sometime ago that mix yeast with water and boil it until it puffs up? But my wife says the only way to puff up the yeast is to NOT boil it. Mix it with warm water, she says, and leave it for some hours to ferment. It will puff up on its own. Then mix it with wheat flour and make "Chapati" or "Roti" which are Indian food made by roasting the wheat dough.

 

Now my questions to the wise Listees:

 

#1. Is my wife's method the right one to puff up the yeast?

 

#2. Is boiling necessary? After all, some vitamins will be destroyed by the process. Why not eat it just as it is with honey after it is puffed up of course by my wife's method? What is the fear/objection?

 

#3. If heating the puffed up yeast is essential to destroy the presumed harmful bacteria, then which method is better: Boiling in water or roasting with some food item?

 

Thanks.

Ratan---the obsessive perfectionist.

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