Is yeast dough so dangerous and should you give it up?

In the network, there are many articles about the terrible harm of yeast. Some claim that yeast dough promotes the development of cancerous tumors in the body, others – that it weakens the immune system and kills intestinal microflora. Where is the truth?

member of the Association of Nutritionists and Health Coaches.

There are no yeast cells in sourdough bread, which means they will not enter the body in any way.

Fast dry yeast is no longer a complex of living organisms. It is an isolated cell content with a high degree of purification or a sterile squeeze of live “slow” yeast with several times increased working qualities.

What can yeast be dangerous?

Often fast yeast is accused of thermophilicity, that is, increased resistance to high temperatures. This allegedly allows them together with bread to “settle” in the gastrointestinal tract and negatively affect the microflora.

The case is as follows. Any unicellular fungi (and yeast – just it) consist of protein and water. A comfortable temperature for the development of yeast fungi is not higher than 36 degrees. At 40-45 degrees any yeast lose the ability to reproduce. And above 55 degrees protein denatures, that is, curdles, irreversibly losing its properties. During baking, the temperature inside the product reaches 95-98 degrees, closer to the crust – and all 180. Then from yeast in the bread remains only a protein trace – no kind of yeast does not survive at such temperatures.

Therefore, you should not be afraid of yeast dough as fire and attribute all the sins of mankind to lush bread. But it is important to know the measure in its consumption.

And what in your diet have you given up? Or do you allow yourself everything, but in moderation?