Is it so terrible thermophilic yeast? The New Myth of Killer Products

People of the older generation remember well the appearance of horror stories about food. Why did not they frighten us ?! Sugar and salt - "white" death. Butter is harmful - all together go to margarine. However, at the time, such "agitics" were justified, because food is in short supply.

But even today we often hear something like this. For example, not so long ago, thermophilic yeast came into disgrace. Horror stories about them sound quite convincing and can quite impress especially emotional companions. There are a lot of articles on this topic on the Internet, so I had to choose the most basic theses about this kind of products. According to most authors, thermophilic yeast creates a favorable environment for the growth of cancer cells. They increase in volume by half. Grow, so to speak, as a yeast.

In the process of fermentation, alcohols are formed, which the body is poisoned from the inside. Such a pathogenic environment is simply a blessing for bacteria and microbes. The use of purchased yeast bread threatens all of us with a decrease in immunity, as well as physical and mental activity.

If you believe the written, the population of Russia has long had to perish or degrade. After all, we are fed with this filth for more than a dozen years. It's scary to imagine these very "live" non-consumable yeasts that walk through your intestines, in every way destroying its microflora. On what is this error based?

For a long time mankind used for baking and brewing hop-wort. More recently, in the middle of the 20th century, in industrial production a technology was developed in which yeast fungi were used in a concentrated form for yeast. It would seem that business is familiar. Such bread, which used baker's yeast, we have been eating for several decades. But if we believe the authors of some articles, thermophilic yeast was imposed on us only in 1974. By whom and for what it was done, history is silent.

But in order to prove their rightness, the authors of the articles refer to certain sources, which (apparently under a very big secret) are stored in the Lenin Library. Say, it was after their discovery, Russian biologists and began their investigation. The further narrative already proceeds with the reference to authority of scientists.

Especially impressively the story about thermophilic yeast sounds in those places where technology of preparation of nutrient medium for their cultivation is resulted. Recall that penicillin is a mold grown on fermented chicken broth (read, rotted corpse venom), but this does not stop him from being a medicine. However, this is the reasoning of an ordinary housewife with a liberal education. And now it's time to ask for clarifications to specialists.

Any technologist of food production knows perfectly well that there are no "yeast bacteria" and can not be, because yeast is a mold.
Russian biologist VA Nikolaev as early as 1937 proved that yeast bread and hop contain one species of S. cerevisiae. When baking at the center of a loaf or a loaf, the temperature reaches 95 ° C. Only a very small fraction of microorganisms remain viable under such conditions.

In addition, the processes of fermentation in the body cause any products that are capable of oxidation. This is potatoes, sugar, kefir, kvass, apples, grapes, plums. Agree, the share of bread here is not great.

Moreover, biologists assure us that the yeast in the human intestine is already present and does not cause any pathological changes.

In fact, the "thermophilic yeast" and their so-called harms turned out to be nothing more than a pseudoscientific term, which people invented, little that makes sense in microbiology. Like any sensation, this "good news" spread over the Internet, as if on wings, overgrown with a lot of speculation and examples from life.
Who needs all this? If you discount those who earn their bread with caviar due to content on their sites, there are still manufacturers. Let's notice, that any buyer will not distinguish bread in which have added "thermophilic yeast" or a hop ferment, from another where it is not present.

I hope readers have already understood what I'm leading to. By the way, inspection bodies are also rarely interested in the process technology. So, on the wave of consumer panic caused by all sorts of publications about the dangers of ordinary bread, some comrades will successfully sell us the same product at the same price, but under a different name.