Keith Hunt - Food Laws #2 - Page Two   Restitution of All Things

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Food Laws #2

The Yeast Connection


                    Written and Compiled

                             by

                         Keith Hunt



                    THE YEAST CONNECTION


     Sure as shooting as they say, some reading the first study
of this series, have come back with the "yeast" argument...."Well
we eat yeast all the time, Jesus ate yeast all the time, for He
and us eat BREAD, just full of yeast" or "Well the Bible
sanctions wine and beer...full of yeast, so fungi like mushroom
fungi must be fine to eat."

     Well a little time spent in research, a little time spent on
the great Worldwide Web (where everything is today, this Website
included) and the truth of the matter can be found, if you are
willing and wanting to find it that is.

     The following quote is from one of the Websites
(yeastgenome.org) under WHAT ARE YEASTS? (all capital letters are
mine throughout  for emphasis):

QUOTE:

     Yeasts are unicellular fungi. The precise classification is
a field that uses the characteristics of the cell, ascospore and
colony. Physiological characteristics are also used to identify
species. One of the more well known characteristics is the
ability to ferment sugars for the production of ethanol. Budding
yeasts are true fungi of the phylum "Ascomycetes," class
"Hemiascomycestes." The true yeasts are separated into one main
order "Saccharomycetales."

     Yeasts are characterized by a wide dispersion of natural
habitats. Common on plant leaves and flowers, soil and salt
water. Yeasts are also found on the skin surface and in the
intestinal tracts of warm-blooded animals, where they may live
symbiotically or as parasites. The common "yeasts infection" is
typically "Candidiasis" is caused by the yeast-like fungus
"Candida albicans." In addition to being the causative agent in
vaginal yeast infections "Candida" is also a cause of diaper rash
and thrush of the mouth and throat.....

     The most well-known and commercially significant yeasts are
the related species and strains of "Saccharomyces cerevisiae."
These organisms have long been utilized to ferment the sugar of
rice, wheat, barley, and corn, to produce alcoholic beverages and
in the baking industry to expand, or raise, dough. "Saccharomyces
cerevisiae" is commonly used as baker's yeast and for some types
of fermentation. Yeast is often taken as a vitamin supplement
because it is 50 percent protein and is a rich source of B
vitamins, niacin, and folic acid (hold on to this last sentence,
for as a vitamin we shall see later that it is not "live" yeast
that is, or should be used, but what is left after the yeast cell
is killed - Keith Hunt).

     In BREWING, "Saccharomyces carlsbergensis," named after
Carlsberg Brewery in Copenhagen, where it was first isolated in
pure culture by Dr. Emil Christian Hansen (1842-1909) in 1883, is
used in the production of several types of beers including lagers
"S. carlsbergensis" is used for BOTTOM fermentation. 
"S. cerevisiae" used for the production of ales and conducts top
fermentation, in which the yeast RISE to the SURFACE of the
brewing vessel. In modern brewing many of the original top
fermentation strains have been modified to be bottom
fermenters......

     The yeast's function in baking is to ferment sugars present
in the flour or added to the dough. This fermentation gives off
carbon dioxide and ethanol. The carbon dioxide is trapped within
tiny bubbles and results in the dough expanding, or rising......

     The yeastlike fungus, "Candida albicans," is commonly found
in the mouth, vagina, and intestinal tract.  "Candida" is a
normal inhabitant of humans and normally causes no ill effects.
HOWEVER, among infants and individuals with OTHER illness a
variety of conditions can occur. Candidiasis of the mucous
membranes of the mouth is known as thrush. Candidiasis of the
vagina is called vaginitis. "Candida" also causes severe disease
in persons with AIDS and chemotherapy patients.

END OF QUOTE

     Take note of the last two sentences. In further reading I
have done, the trouble begins with these microscopic yeasts in
the human when the IMMUNE SYSTEM  is low, or simply shattered by
some other sickness or therapy (like those taking chemotherapy)
that destroys the normal function of the immune system. When the
immune system is working as the Lord created it to work in the
healthy person, then microscopic yeasts (that we sometimes breath
in) are dealt with so to speak, they are kept in check and well
under control, so no yeast sicknesses can develop. But if the
immune system is below function or practically destroyed as in
those with HIV and full blown AIDS, then.....yeasts can run wild
and produce nothing but more and more troubles.

YEAST FUNGI AND THE PRODUCTION OF WINE

     From the Website CENTURY WINE 

QUOTE:

CHEMISTRY

Science of wine
     .......A glass of wine is a mixture of chemicals......The
CHEMICAL COMPOSITION of wine is about 87.7% water, 11% alcohol,
1% acid, and 0.2% tannis......

     (I guess the remaining 0.1% maybe some will argue are "yeast
fungi." Of course I speak in guest - Keith Hunt).

     After completion of FERMENTATION, wine is CLARIFIED by
FILTRATION and STABILIZED.....during this development of wine,
various yeasts and bacteria CAN BE PRESENT and further modify
wine flavors. These YEASTS are generally considered SPOILAGE
yeasts......

     (Yes, if still present after Filtration and Stabilizing,
those tiny little fungi yeast cells could ruin and spoil it all -
Keith Hunt).

WINEMAKING

     Temperature Control during alcohol fermentation is necessary
to (1) Facilitate yeast growth (2) Extract flavor and colors from
the skin (3) permit accumulation of desired by-products (4)
PREVENT undue RISE in temperature, KILLING THE YEAST CELLS.

     (please note:  rise in temperature, heat above a certain
level, and certainly not anywhere near the temperature of an oven
baking bread, the yeast cells are killed - Keith Hunt)

Clarification

     Some wines DEPOSIT their SUSPENDED materials (YEAST CELLS,
particles of skin etc.) very quickly, and the SUPERNATANT wine
remains nearly BRILLIANT.....other wines, particularly in warm
regions or when large tanks are used, may remain somewhat CLOUDY
for long periods.
     Removal of the SUSPENDED MATERIAL during AGING is called
CLARIFICATION. The major procedures involved are FINING,
FILTRATION, CENTRIFUGATION,  REFRIGERATION,  IRON EXCHANGE,  and 
HEATING.....

Fining

     .....Proteins and YEAST CELLS are ADSORBED on Fining Agents
such as Bentonite (a type of clay formed mainly of
monthorillonite) or Gelatin....

Filtration

     Filtration is another ancient practice.....Modern filter
pads....The PORE SIZE of some filters is SUFFICIENTLY SMALL to
REMOVE YEAST CELLS and most bacterial cells, but filters operate
not only because of pore size but also by a certain amount of
ADSORPTION.....

Refrigeration

     Refrigeration aids wine clarification in several ways.
Temperature reduction often prevent BOTH yeast growth and the
evolution of carbon dioxide, which tends to keep the
yeast cells suspended.....

END OF QUOTE

     We should be able to gather from the above quotes that
EVERYTHING POSSIBLE is done by good wine makers to REMOVE yeast
fungi cells from wine.
     Again, it was pointed out in the above that HEAT KILLS YEAST
CELLS. And wine makers have to control heat while the
fermentation and alcohol is working, and the heat they must
control so yeast cells will not be killed, is way below the heat
of the oven when baking bread.

     As we are talking about yeast, bread and yeast cells being
killed, yeast can die a "natural death" as well as being killed
with heat.

     From the Website MY BACKYARD.COM  and under "About Bread
Yeast"  we find this - QUOTE:

Fresh Compressed Yeast

     Fresh yeast will only survive for one or two weeks....Fresh
yeast must be "proofed" to be sure it is still alive. Proof yeast
by mixing it with a small amount of tepid water (around 90 to 100
degrees Fahrenheit...) .The mixture should start foaming within
ten to fifteen minutes. If it doesn't, the yeast is dead....

Active Dry Yeast

     Active dry yeast is yeast that has been put into a dormant
stage and dehydrated, then mixed with cornmeal to prevent it from
clumping. Dry yeast does not need to be proofed.....Bring the
water to 120 to 130 fahrenheit, add it to the dry ingredients and
then stir for three minutes. The flour will PROTECT the yeast
from the high temperature.....Dry yeast should be stored in the
refrigerator. If purchased in bulk, occasionally proof a small
amount to make sure it is still alive....

END QUOTE

     Once more we note the "high temperature" situation. The
flour protects the yeast for this section of bread making, the
mixing of ingredients with water at a heat of 120 to 130
Fahrenheit. When the bread is placed in the oven for baking and a
much higher temperature is used, there is no protection for the
yeast cells, they are killed. Heat, such as used in bread baking
ovens kills yeast cells, it's just that simple.

     Now it's time to go to America's #1 guide to Natural Health
- PRESCRIPTION FOR NUTRITIONAL HEALING, third edition, by Phyllis
A. Balch, CNC and James F. Balch, M.D.

QUOTE:

Yeast

     Yeast are single-celled organisms that can multiply at
extremely rapid rates, doubling in number in two hours. Yeast is
rich in many basic nutrients, such as the B vitamins (except for
vitamin B12), sixteen amino acids, and at least fourteen
different minerals. The protein content of yeast is responsible
for 52 percent of its weight. Yeast is also high in phosphorus.
     There are various media on which yeast may be grown.
Brewer's yeast, also known as NUTRITIONAL yeast, is grown on
hops, a bitter herb that is also used as an ingredient in beer.
Totula yeast is grown on blackstrap molasses or wood pulp. a
liquid yeast product from Switzerland called Bio-Strath,
distributed by Bioforce of America, is derived from herbs, honey,
and malt......
     LIVE baker's yeast SHOULD BE AVOIDED. LIVE yeast cells
actually DEPLETE the body of B vitamins and OTHER nutrients. 
     In NUTRITIONAL yeast, these live CELLS are DESTROYED,
leaving the BENEFICIAL nutrients BEHIND......(page 81).

     Some studies have found that many children with ADD/ADHD
(Attention Deficit Disorder - Attention Deficit Hyperactivity
Disorder) have HIGH LEVELS of TOXIC byproducts of YEAST and other
harmful bacteria in their urine.......(page 205).

     Candida albicans, a single-cell fungus, is always present in
the genital and intestinal tracts. If it is present in
DIS-proportionate quantities, however, it can cause infection.
Diaper rash, vaginitis, and thrush are some of the possible
manifestations of candida infection.....Yeasts, including
candida, feed on sugar. If the body's Hp balance is upset for any
reason, the friendly bacteria (such as lactobacilli) that
normally metabolize sugars cannot thrive and do their job
properly, and there is a risk of Candida albicans flourishing in
this sugar-rich environment.....(page 263, 264) 

     Certain types of fungi (most commonly candida and tinea) can
infect the skin and/or mucous membranes; they can also grow under
the nails, between the toes, or on internal surfaces of the colon
and other organs. 
     Fungi infections of the skin is most common in places where
skin tends to be moist and one skin surface is in contact with
another, such as the groin area ("jock itch") and between the
toes ("athletes' foot"). A type of scalp infection known as tinea
capitis is found mainly in schoolchildren, although adults also
may be infected. Moist, possibly itchy, red patches anywhere on
the body can indicate fungal infection. In babies, a fungal
infection can manifest itself as diaper rash......
     Fungal infection of the mouth is referred to as oral
thrush....This condition is most common in infants and in those
with COMPROMISED immune systems.
     Nursing mothers sometimes develop a Candida infection of the
nipples that causes severe pain while feeding. This can be
further complicated if the baby develops oral thrush; it can lead
to a "ping-pong" effect in which mother and baby continually
reinfect each other.
     
     Fungal infection under the nails (paronychia) or between the
toes many cause discoloration and swelling, and the nails may
become raised above the surface of the nail bed. 
     In fungal infection of the vagina (yeast infection), a
cheesy discharge is present, usually accompanied by intense
itching.

     Ringworm, also known as tinea infection, is a fungal
infection of the skin or scalp. Caused by various species of
fungi - mainly microspora, trichophyta, and epidermophyta,
it is characterized by the development of small red spots that
grow to a size of about one- quarter inch in diameter. As the
spots expand, the centers tend to heal and clear while the
borders are raised, red, and scaly, giving them a ringlike
appearance. Like other fungal infections ringworm can be very
itchy.

     RECURRENT fungal infections are a common sign of DEPRESSED
IMMUNE function. The people most likely to be affected are those
who have diseases such as diabetes or cancer, or who are infected
with human IMMUNODEFICIENCY VIRUS (HIV). Women who use oral
contraceptives and people taking antibiotics are at higher risk
as well, as are people who are obese and/or who perspire
heavily......(page 387).

END QUOTE

     So what have we learnt? Microscopic one cell fungi yeasts
are in nature, they are in the land, on plant leaves, in the
water, even in the air. But we need to be careful not to think
our environment is running over the brim with "yeast fungi." As
an example, we know yeast fungi can be in the air. Years ago, one
religious preacher was trying to uphold the idea that the
Israelites went out of Egypt at the great Exodus (Exodus chapter
12 and 13), in a few hours. Talking about their bread not having
time to rise, he claimed it must have been only a few hours,
because "yeast cells" are in the AIR. He was making it sound like
yeast cells are just everywhere in the air, that we have all this
great amount of tiny invisible to the human eye, yeast cells
floating around in the air. 
     I did what you have read about in some quotes or
instructions on "starter bread," I put some flour dough out in
the open air under the sun. I left it there for a number of
days. Did yeast cells come smashing into it and so start their
little job of fermenting and raising the dough bread? NOT AT ALL!
The dough bread just simply got hard and did not move up in
height one hundredth of an inch.
     Yes, yeast cells CAN be in the air, but the air is not just
plastered with them, and it has to be certain types of yeast
cells to raise bread dough.

     God has created yeast cells, they are in nature and certain
ones are inside us. They have a purpose in and throughout the
physical planet. Our natural God created IMMUNE system, when
working as God designed it to work, keeps it in check, keeps it
under control, yeast cells, the small amount we may breath in
from time to time, or the microscopic amount that may be on some
food we eat at times. 
     The creation is very complex in microscopic organisms,
bacteria, chemicals, etc. etc. Our bodies are fearfully and
wonderfully made as the Psalmist said. There are checks and
balances. When all is working as God intended, our immune system
takes care of microscopic yeast cells. If all is NOT working
well, for whatever reason, or if we break food laws that God
built into the whole structure of humans and the planet, then
yeast cells have the opportunity to RUN WILD so to speak. What
they then can do, what they then can bring upon us is NOT
pleasant at all. Some of those unpleasant things you have just
read about in the quotes immediately above.

     We should NOT be eating, as a way of life diet, LIVE yeast
cells. Many foods and vitamin products have on the label that it
contains NO yeast. The world has come to see that many health
problems have arisen through deliberate live yeast eating, hence
they mark on their labels that no yeast is present in their
product. I have a few vitamin boxes before me (vitamins I take
each day) and "no yeast" is part of what is NOT in them.

     We have seen that good wine makers take long and careful
efforts to REMOVE all, or certainly the vast majority, yeast
cells from their wine.

     We have seen that HEAT, especially the heat used in a
baker's oven, KILLS yeast cells. I have been notified by one of the
breading making companies on the Internet that yeast cells cannot
withstand a temperature over 140 F, they are killed if the heat
is over 140 F. We are not eating live yeast cells when eating
oven baked bread. Breads, buns etc. that have live yeast cells in
them and are not oven baked, should be avoided.

     Remember, from the above, that it was said that NUTRITIONAL
yeast is yeast cells that have been KILLED and the good nutrients
retained.

     The yeast fungi can be used for our benefit IF used
correctly and wisely (as in wine, beer, and bread making), but if
not used wisely and correctly, then you may reap in your body the
very unpleasant results of yeast fungi running wild among your
other cells of your body.

     Keep your immune system in high gear by obeying the physical
food laws that the Eternal God created and instituted from the
very beginning, from Genesis chapter one. The importance of a
good diet with lots of the clean vegetation (green and seed
bearing) of fruits and vegetables that are so varied, cannot be
over stated.  

                 ...........................

Written May 2003

POSTSCRIPT

     The argument has been put forth: "Well, even if yeast cells
are killed in the high temperature of the bread baking ovens,
those yeast cells can't just disappear, they must be in the
bread." 
     Yes, this is indeed true, they are still there BUT they are
DEAD, very dead!
     The next argument is that some being allergic to yeasts are
told not to eat bread. When it comes to allergies, it is a very
strange type of disease. Some are allergic to all kinds of
things, ALIVE or DEAD, as we look at or think about alive or
dead. 
     I once knew this young lady who had one of the worst
allergic reaction diseases I have very heard about. She became
allergic to many many things, not just a few, but a great many.
The family finally had to move to a house out in the
country-side, that had NO chemical farming around it, only
organic farming. The house had to be re-finished inside and
outside. Her bedroom had to be very special. She was allergic to
certain paints on the wall, carpets were absolutely out, they had
to install hardwood floors. For a number of years she was
a prisoner in her own bedroom, hardly ever being able to wander
around the house or outside. She was even allergic to PEOPLE!
     So for someone to be allergic to DEAD yeast cells, still
remaining in oven baked bread (to go along with the supposition
that some or even all the yeast cells remain in the bread after
baking) is not at all improbable. Something does not have to be
what we consider "alive" for some people to be allergic to. Paint
on the wall or carpets are not what we term "alive" but that
young lady I mentioned above was sure allergic to them.

     Of course some, especially today, when modern science has
been able to break-down the fine nitty-gritty of substances
(which was not possible 10 or 20 years ago, in the way it is done
today) we have the argument that mushroom fungi are full of all
kinds of good things, this vitamin and that vitamin, or whatever.
So they say surely then things like fungi mushrooms must be "good
for us to eat."  Well, I have a book on the breakdown of "foods"
that tells you all the "good stuff" in PORK meat, LOBSTERS, CRAB.
I'm sure if they analyzed my dog and cat for proteins, vitamins,
minerals, they would find they have all kinds of "good stuff" in
them also, especially the good stuff I feed them.  
     And I've just seen this last week a report on TV about SARS
in China, where as it showed, they eat all kinds of exotic
creatures down to the household cat. They now are thinking the
SARS virus jumped from animal to man. The same would go for
HORSES....wow, look at all the good grass and hay they eat. I
worked in my younger days for some "Stud Farms" - you should have
seen the great mix I had to give those horses a few times a week.
I had to prepare a mixture of oats, barely, flax seed, boil it
all up for a hour or so......was it good stuff, you bet it was,
could have made a meal of it myself, the horses just loved it. 
Buuuuttttt, horses still remain UNclean food for human
consumption as far as God's laws for food go. 
     The subject goes deeper than just what certain animals eat,
or what certain plants are in certain soils with certain manure
in the soil. It goes down in part to the basic "molecule"
structure of the animals, birds, fish, plants, and human, as
well as in part to how plants work with the soil they are in and
the sun above them. The block buster book "Silent Spring" by
R.Carlson, that came out in 1962 was LAUGHED at by the
scientific world. Part of her book was on "molecule" structure
and how we are playing "Russian roulette" with it in the labs,
and what all the chemicals were doing to our environment. Yes,
they laughed at her for a while...UNTIL she was PROVED absolutely
CORRECT in the 70s. Her book is still available through
Amazon.com

     This then brings us to another argument on vegetation laws.
The argument goes: "The Hebrew words in Gen. 1:29 just means
'herb' with no color applied." Hence the argument throws out the
word "green" attached to herb. 
     The Hebrew word is translated as "herb" by J. P. Green in
his Hebrew/English Interlinear, reading as, "....And said God,
Behold I have given to you every herb seeding
seed......"  The word number is 6212 in Strong's Concordance.
     Well it sounds like there maybe a case in this argument.
Until we go over to Genesis 9:4 where we find the same word, but
ALSO ANOTHER WORD before it, number 3418 in Strong's. 
     J. P. Green translates Gen.9:3 this way, "....Every creeping
thing which is alive for you shall be food; as even plant, the
green, I have given you...."  First is the word # 3418
for "as even plant" and second is # 6212 for "the green."

     Strong in his Hebrew definition section of his concordance,
says this on #6212, "eseb (ehseb); from an unused root mean. to
glisten (or be green); grass (or any tender shoot): - grass,
herb."

     The Theological Wordbook of the Old Testament, in part says:
"......The Hebrew 'eseb' may be compared to Arabic 'usb' 'green,
fresh herbs, pasturage,' and to Akkadian 'esebu' 'to grow
luxuriantly.' In Biblical Aramaic 'asab' occurs five times in Dan
of Nebuchadnezzar's bestial afflictions, 'eating grass like an
ox' ( Dan 4;15, 25, 32, 33  H 4:12, 22, 29-30; 5:21)......"

     I think J. P. Green and the scholars of the KJV were not far
out from being quite correct in their translation of Gen. 9:3,
God had given to Noah the animals for food IN LIKE MANNER (with
certain rules and guidelines) as He had given for the GREEN herb.

     Did you know (it was on the news this past week, May 2003)
that we have had 30 NEW virus on earth in the last 30 years. Man
has thrown God and His Word out the window, we pollute our
planet, we invent chemicals, we pollute the foods we grow, we
mess around in the labs changing the molecular structure to
plants and whatever else, we eat just about all and everything
that moves or crawls. Religionists teach God has done away with
or never did have ANY food laws, of vegetation, animals, birds,
insects, or fish....and we wonder why have some of the sicknesses
we have, and seen 30 new virus come on earth in the last 30
years. It is not all due to eating habits, but part of it sure
is.


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