Natural yeast bread is the original bread that our ancestors made since the very beginning of our time on earth. In these early days we discovered that if we grinded grain berries into flour and mixed it with water that it rose up, and with the addition of heat we were able to create delicious bread products. Natural yeast breads are what our bodies are intended to eat for many reasons. Many of us today have overgrowths of harmful bacteria and yeasts, otherwise known as fungi, and this leads to imbalance and disease. Replenishing the body with heathy bacteria and yeast, like those found in natural yeast bread and fermented foods, is crucial for our health.
Everything from the natural world breaks down with the help of water and natural living organisms such as bacteria and yeast. On grain berries, or seeds, there is natural yeast and bacteria that feed off the grain itself, changing it at a molecular level until it is eventually fully broken down. (This is how life on earth works: there are always living thing that eat other living things.) The natural yeast and bacteria ensure that any grain is fully digested in our body, so when we consume these foods we can fully absorb the nutrients from them if these natural organisms are abundant.
Found in a seed are compounds designed to protect it until it is ready to germinate (i.e., phytic acid and gluten). Phytic acid’s role in a seed is to bind to minerals iron, zinc, calcium, magnesium, manganese, and phosphorous for when the plant undergoes germination. Phytic acid contains between 50-80% of phosphorous found in a seed (Hallberg et al. 1989). Phytase is an enzyme that changes the structure of phytic acid, which then releases these minerals for the plant to use in order to grow. Once phytic acid has undergone this process it then becomes a free radical scavenger. If it does not react with phytase it is the opposite, a nutrient stealer. Phytic acid that has reacted with phytase is used in other countries for the treatment of cancer due to its amazing ability to scavenge free radicals. Free radicals are the main source of cellular damage, leading to pain and inflammation, and ultimately all diseases in the body.
The human body does not produce phytase, so if phytic acid remains unchanged prior to consumption, we are not only unable to absorb the minerals found in the grain (the same minerals stated on the nutrition label), phytic acid scavenges them from our body and from the other foods we eat with it, as that is its purpose. This leads to mineral deficiencies in the body, and is the root of health problems worldwide. Natural yeast contains an abundance of phytase and during the rising process phytic acid is changed in form and releases these minerals, making them bioavailable to our body. Active dry yeast is manmade and does not contain phytase. Therefore, phytic acid does not change in bread made with this type of yeast, and consumption of these types of bread leads to mineral deficiencies in the body.
Gluten is a protein found in wheat berries, and is what gives wheat products elasticity. At a molecular level it is very spiky and can cause much structural damage to the intestinal wall lining. Those who cannot efficiently break down gluten in the body suffer from many diseases rooted in the digestive system (e.x., Chrohn’s, celiac, and Alzheimer’s) and even genetic conditions such as autism. Active dry yeast does not change the structure of gluten, while natural yeast does. Natural yeast changes gluten structurally, resulting in gluten that is smooth on the surface, rather than spiky. This causes no harm to the intestinal wall and makes it easily digestible in the body. As the result, those with sensitivities to gluten can safely eat natural yeast bread.
Ezekial bread is a type of bread made with sprouted grain flour. Sprouted grains used for these breads have undergone the germination process prior to being used for bread. Germination reduces phytic acid content by up to 40 % (Masud et al. 2007). The remaining phytic acid remains unchanged. Sprouted flour still contains a high amount of unaltered phytic acid, which can still lead to mineral deficiencies when consuming them, as there is no phytase available to break it down. “Fermentation is a metabolic process in which carbohydrates are oxidized to release energy in absence of external electron acceptor. Fermentation of food grains improves bioavailability of minerals.” (Gupta, 2015). Foods undergoing the fermentation process contain a higher amount of bioavailable nutrients than foods that undergo initial stages of germination, like sprouted grains. During the rising process of natural yeast bread, the entirety of the grain undergoes a natural fermentation process and changes the grain in a way that makes it much more digestible to the human body. This makes natural yeast bread more abundant in bioavailable nutrients than ezekial bread.
The body should have in it symbiotic yeast and bacteria that aid in the elimination of grains, to ensure that all cellular processes can take place. If other yeast (e.x., candida caused by overconsumption of simple sugars and active dry yeast) is overpopulated in the body, this leads to cellular waste buildup, which prevents necessary bodily processes from taking place. This is why simple sugar consumption should be limited, and breads made with active dry yeast should be avoided altogether.
Upon eating natural yeast many changes may take place. The existing yeast and bacteria living in our body dies off while the natural yeast begins to grow. Side effects may be experienced as the result of these die-offs. As a result of die-offs, toxins are released, and this leads to many unpleasant symptoms. These toxins are absorbed into the blood stream through the intestinal wall and circulated through the bloodstream, reaching all areas of the body. If there are more toxins than what our liver can detoxify, then our body stores these toxins in our fat. They can also be stored in other organs until our body is able to eliminate them from the body. Headaches, nausea, bloating, and many other symptoms may occur from this. Die-off reactions that occur in autistic children generally lead to violent and irritable behavior (Detoxification and Healing, Baker, 2003).
We can avoid this from taking place by consuming activated charcoal. It binds to these toxins and existing aflatoxins found in the digestive tract and eliminates them from the body very quickly through bowel movements. Activated charcoal works so well at eliminating toxins from the body that it is the number one treatment used in hospitals to treat overdoses of all kinds. The toxins released by the dying yeast can be quickly absorbed by the charcoal, preventing them from being absorbed into the blood stream, and greatly minimizing any unpleasant side effects. Those who begin to eat natural yeast bread should consume an activated charcoal supplement, as a die-off of other yeasts may surely result. It is recommended to mix activated charcoal with water and drink it at least 30 minutes prior to eating natural yeast bread. This should be taken for about a month to ensure that the body has totally adjusted to this change in diet.
When we eat natural yeast foods it is equivalent to a large dose of probiotics. There is no need to buy expensive probiotics made in a lab; all we need to do is eat natural yeast bread to replenish our body of healthy flora. Natural yeast is made from the natural yeast and bacteria that is found on the grains used to make bread and many other bread foods, and is fully equipped to break down the grain in a way that makes it bioavailable to our body. Nothing manmade suffices in breaking down the grain, it is only from nature that we can turn to for this. This is why natural yeast bread products are the healthiest and only breads we should put into our body.
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