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<>It seems that people today they forgot the taste of real bread. Especially they don’t remember that in the old days bread was always baked by leavening. All fermentation components were exclusively of plant origin. The famous, peasant dough (fermented dough with hops and raisins, honey or natural sugar, white and red malt) is prepared from rye, barley and wheat flour. It was precisely these ferments that enriched the body with vitamins, enzymes, biostimulants and, above all, satiated it with oxygen. Thanks to this, the human body became more energetic, more efficient, more resistant to colds and other diseases. 
It all started in the mid-40s, right after the war when the substitution of hop fermentation with yeast fermenting occurred. Scientists have found that the main characteristic of yeast is fermentation. Yeast transmits this property through bread (120 million yeast cells are present in one cubic centimeter of dough), into the bloodstream, and begins the fermentation process. The active components that come from the digestion of yeast reach the brain in the first place, disrupting its functions. Thus, memory is affected, which suddenly deteriorates, the ability to think logically, and creative thinking. Acting in the long term at the cellular level, yeast leads to the formation of benign and cancerous tumors in the body. An influence is produced on the cells, depriving them of the possibility of multiplying, thus producing healthy cells.
It is no coincidence, that at the Second World Congress of Herbal Medicine, in Prague, in 1990, Professor Larbert spoke about the negative effects on human health of white, refined, yeast-based bread. The prolonged ingestion of this bread leads to a series of disturbances described by Larbert and called ghemogliaz. This disease is manifested by headaches, drowsiness, irritability, digestive problems, slowed thinking, decreased sexual activity, increased blood viscosity.
Larbert believes that ghemogliasis is more widespread and dangerous than tuberculosis. The negative impact of yeast on the body is revealed by numerous scientists around the world. About this wrote: Gianfranco Rosini (“The Presence of Killer Features in Yeast”), H. Bussey and D. Sherman (“The Deadly Factor – Biochemistry, Biophysics, 1973, p. 13-14”), academicians F.Uglov, B. Iskacov, N. Dubinin (Works of the Plekhanov Institute), French professor Etienne Wolff and many others.
What to do? Let’s go back to baking sour dough bread, which was used in ancient times and in the distant past!
But for almost five decades bread is baked with thermophilic yeast, invented by man, Saccharomyces Cerevisiae. Her training technology is monstrous, anti-natural. The production of baker’s yeast is based on its growth into nutritious liquid substances. Molasses is diluted with water, treated with lime chloride and acidified with sulfuric acid, etc.
Scientists around the world have sounded the alarm. The mechanisms of the negative impact of the thermophilic yeast on the body are discovered. Saccharomyces yeast (thermophilic yeast), the species of which are used in the alcohol, beer and bakery industry, do not appear in nature. Saccharomyces cells, unfortunately, are more resilient than tissue cells. They are not destroyed, either during cooking or in saliva in the human body. Yeast-killing cells kill the less protected human sensitive cells in the body by emanating poisonous substances of low molecular weight.
Thermophilic fungi do not disappear, because they are able to withstand even 500 degrees and when they reach the body, they multiply and attack the intestinal flora, destroying it.
Toxic proteins act on the plasma membrane, increasing its permeability to pathogens and viruses. Yeast cells get from the digestive tract, into the blood. Thermophilic yeasts multiply in the body in a geometric progression and allow pathogenic microflora to live actively and multiply, inhibiting the normal microflora, which exists in the intestines and which with proper nutrition, can generate B vitamins, essential amino acids and acids. It violates thus, grossly the work of all digestive organs: of the stomach, pancreas, gallbladder, liver, and intestines.
The stomach inside is covered with a special, acid-resistant mucous membrane. However, if a person abuses yeast products and acidic foods, the stomach cannot resist it for long. Burning will lead to the formation of ulcers, headaches or gastritis.
The use of food, preparations based on thermophilic yeast, promotes the formation of stones in the gallbladder, constipation and the formation of tumors. In the intestine increase the processes of decay, and pathogenic microflora develops. The evacuation of toxic masses from the body is slowed down, gas pockets are formed, in which fecal matter stagnates. Gradually, they grow in the mucous membranes and submucous layers of the intestine. The digestive system loses its protective function and the digestion capacity is reduced.
Given this fact, it is beneficial to significantly reduce or even replace the bakery products obtained prepared with thermophilic yeast, with those that are already found in herbal shops such as yeast-free bread (unleavened bread) or those obtained from sour or leavened dough.
Source: http://www.ecology.md