When we eat bread with yeast, the yeast that enters our blood begins to multiply and consume our vitamins, trace elements and proteins. At the same time, it excretes the products of its life activity - toxins, that is, the yeast parasitizes in our body. I consider modern bread to be one of humanity's most terrible inventions.
The modern yeast goes into the gluten capsules during baking. In the intestine it is released from these capsules and damages the mucous membranes by disrupting the normal microflora of the intestine. In addition, it not only parasitizes in the intestines, but also lives in the blood plasma and reproduces unhindered (mainly through budding). This can lead to various types of poisoning, fungal diseases and weakened immunity, which in turn can result in numerous chronic diseases and tumor processes.
If we stop eating modern bread with yeast, after just 5 years we will no longer find yeast cells in the blood plasma.
Until the 1940s, a completely different type of yeast was used. They were also called “hops”. These yeasts do not fight the human symbiotic microflora (that is, they do not kill the beneficial bacteria in the colon), but the dough rises in about a day, which bakers don't like. In order to intensify the production process, they began to use a completely different type of yeast, which is officially (and this is open information) considered a "conditionally pathogenic microorganism", that is, one that causes disease under certain conditions, which is what is known today called “thermophilic yeast”. With such yeast, the dough rises in about an hour.
The thermophilic yeasts used in bread baking today are the ANTAGONISTS of HUMAN SYMBIOTIC MICROFLORS.
This means that the secretions of these yeasts kill the microbes in the large intestine that normally need to produce vitamins, essential amino acids, useful biologically active substances and many other substances necessary for the full functioning of the human body, that is, for HEALTH.
«In addition, this «bread» is a carbohydrate with a high glycemic index (75) and increases insulin levels quickly and sharply because it increases blood sugar levels, which over time leads to insulin resistance, type 2 - Diabetes, cardiovascular disease, cancer (cancer cells feed only on sugar) and degenerative brain diseases. They make us fat and sick, while at the same time this type of carbohydrate is highly addictive and creates a craving for constant and increased consumption."
– PS Stanislavsky