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Natural Yeast, Celiac disease and what makes us ill ( mostly biology not chemistry)
To set the stage (thinking) for celiac disease and many other diseases of modern times we need to read/remember that Louis Pasteur effectively said on his death bed that he was wrong and Claude Bernard was correct.
This is how Bechamp himself put it in his last book The Third Element of The Blood: “. . .the microzyma, whatever its origin, is a ferment; it is organized, it is living, capable of multiplying, of becoming diseased and of communicating disease. . . All mycrozyma are ferments of the same order – that is to say, they are organisms, able to produce alcohol, acetic acid, lactic acid and butyric acid. . . In a state of health the microzymas of the organism act harmoniously, and our life is, in every meaning of the word, a regular fermentation. In a state of disease, the microzymas do not act harmoniously, and the fermentation is disturbed; the mycrozymas have either changed their function or are placed in an abnormal situation by some modification of the medium. . .”
Thus, according to Bernard, Bechamp and their successors, disease occurs to a large extent as a function of biology and as a result of the changes that take place when metabolic processes are thrown off. Germs become symptoms that stimulate the occurance of more symptoms – which ultimately culminate in disease. A weakened terrain also naturally becomes vulnerable to external harmful microzyma – or if you prefer pleomorphic germs. So, our bodies are in effect mini-ecosystems, or biological terrains in which nutritional status, level of toxicity and PH or acid/alkaline balance play key roles.
The Terrain Within: A Naturalistic Way to Think About and Practice Good Health Michael Garko, Ph.D. Host – Let’s Talk Nutrition
“The microbe is nothing. The terrain is everything.” Louis Pasteur (1822-1895) is purported to have made this statement on his deathbed. The origin of the quote is attributed to Claude Bernard (1813-1878), a physiologist and contemporary of Pasteur. By quoting Bernard, Pasteur was recanting his germ theory, a theory that assigned the cause of disease to microbes invading and reeking havoc on the body, with specific germs causing specific diseases.
If you use natural yeast some maybe most if not all that have what is labeled celiac disease, or gluten intolerance can eat bread made from wheat.
Our Daily Bread JULY 12, 2003 BY KATHERINE CZAPP
My father Vasilii was diagnosed with celiac disease, or gluten intolerance, three years ago after nearly 30 years of suffering from chronic digestive and absorption problems that no one could explain or help relieve. Although complications from the disease had brought him to a very precarious state of health, he made steady improvement the moment all sources of gluten were banned from his diet and nutrient-dense foods–including plenty of gelatin-rich broth–were introduced instead.
The reference below illustrates how modern bread making maybe or is the primary reason celiac disease is so common today.
A wonderful massively interesting trade card for Warner’s Safe Yeast circa 1885-1890. To this day, companies sell products by creating fear and then offering a solution. This ad falls squarely in the fear mongering tradition. It would not have seemed so absurd to people in its own time.
For hundreds of years dense bread was thought to be indigestible. Its indigestibility had been mentioned in health manuals going back to the 1500s. The poor were often afflicted with gastrointestinal illnesses and for various reasons, their breads were also often dense. In the 1880s the germ theory of disease was still reasonably recent and so the bad water and unsanitary conditions that were in fact responsible for the gastrointestinal ill health of the poor was not yet fully appreciated by popular culture. Thus, in folk culture, dense bread made you sick. That is the back story. Commercial yeast reliably yields a lighter bread, one with a more open crumb, than breads leavened with homemade yeasts or sourdough cultures. Given an unscientific understanding of stomach cramps well made yeasted bread could be imagined to prevent them.
they used wild sourdough yeast(also known as natural yeast
Natural yeast is biology not chemistry. Biology has been around since the early in earth’s history. Chemistry is a recent human “construct”. It is and has been a useful “tool”. It is also a closed “system” and as such it can/does ONLY include those specifically identified “things”. Everything not specifically identified is at best a guess and at worse very misleading and often is nearly the opposite of the actual “fact(s)”.
First off, WHAT IS IT? Wild yeast is everywhere around us. The white substance on grapes? Wild yeast. Because wild or natural yeast is alive, it is constantly growing and needs to be fed (another post). There are different types of natural yeast. For example, you make beer with one type, and bread with another. There are over 1,000 different varieties of wild yeast. Until the late 1800s, all that anyone used to bake bread was this natural yeast starter or sourdough. After that, commercial instant yeast became popular and natural yeast went out the window for the convenience instant yeast provided. By the 1980s, rapid rise yeast came into play, as did a rise in celiac disease, gluten intolerance, acid-reflux disease, diabetes, and wheat allergies. Interesting.
YEAST: A HISTORY
For thousands of years, when our ancestors made bread, they used wild sourdough yeast(also known as natural yeast). This is the yeast that grows on leaves, grapes and berries in the wild. Our ancestors knew wild sourdough yeast would make their bread rise and drinks ferment. They also knew ingesting gluten grains prepared this way made their digestion more efficient and provided their bodies with high amounts of nutrition. Using the wild sourdough yeast, our ancestors usually had to wait 6-8 hours for their bread to rise. But it was so worth it.
Then in the late 1860s, Louis Pasteur (yes, the same dude that promoted the pasteurization of milk. Wasn’t that guy a gem?) discovered that yeast was a living organism. He found a way to isolate the yeast in pure culture form, and thus found a way to make bread rise in only 30 minutes! This new yeast led to the commercial breadmaking industry’s rise to success (pun intended). They called it commercial yeast, and you probably use it today. Heck, everybody uses it. Whether it be Fleischmann’s, Red Star or Saf
Spokane Valley WA
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