Natural Yeast Facts

- Natural yeast exists only in nature. It has not been sold commercially for decades.


- All yeast in the grocery store is genetically modified (created through mutagenesis).


- Like many natural probiotic cultures, natural yeast is mesophilic, meaning it needs a certain warm temperature (70 to 80 degrees) for optimum growth. 


- Yeast is a living organism. Natural yeast eats the gluten naturally found in wheat flour and turns it into amino acids, which are the building blocks of life and health. As yeast digests gluten protein, it creates carbon dioxide as a byproduct. This gas causes yeast bread to rise. 


- Gluten is a long-chain protein made up of several types of gliadins (a water-soluble protein) and glutenins (a non-water soluble protein). The human body cannot digest gluten because of its chain length. (Different types of gliadins and glutenins are distinguished by their amino acid sequences, which differ.) Amino acids are the building blocks of life. The human body creates cells using amino acids. There is a growing consensus that a lack of amino acids may be the root of all human disease. There are 20 known amino acids. Of these 20, the human body can create 11 (from food). The 

remaining 9 are only available to the human body through digestion of true and real food.


- Gluten intolerance (which can lead to Celiac Disease) is an autoimmune disorder caused by the body’s inability to break down gluten. In the history of the world, wheat was made safe for 

long-term human consumption by using natural yeast to break down the gluten protein chains. 

Natural yeast does this by literally eating the gluten found in flour and breaking it down into amino acids, which the body can digest. 


- Autoimmune disorders of all kinds are exacerbated and prolonged by the lack of beneficial bacteria in the human digestive system. Human beings are symbiotic organisms because we depend on 

beneficial bacteria for digestion. A healthy human gut must have 3-4 pounds of beneficial bacteria and fiber at all times. When this is not present, proper digestion cannot occur. Antibiotics, 

chlorinated water, and consumption of antibiotic-treated meats all kill these (and all) beneficial 

bacteria in our system. These bacteria must have both soluble and insoluble fiber in order to live in the human body, because they do not eat human tissue.


- Natural yeast makes bread dough roughly 95% gluten-free on the first rise (3-5 hours). This 

percentage rises the longer you let bread rise: 96% after 12 hours, 97 percent after 24 hours, 98% after 36 hours. The dough can test 99% gluten free, but never tests 100% gluten free, no matter how long you let the dough rise.


- There are two good bacterias which live in the human body which can digest gluten. One is found in saliva, and the second lives in the upper digestive tract. Antibiotics, chlorinated water, and 

consumption of antibiotic-treated meats all kill these (and all) beneficial bacteria in our system, as I said previously. When our gut is healthy, and we use natural yeast, wheat flour is rendered safe to eat. 


- Yeast from the grocery store, which has been genetically engineered, does not break down the gluten.


- All yeast sold in stores was natural until World War II. Modern genetically engineered yeast, 

created in laboratories, is not natural and does not act as nature intended. Smart people will ask -- does this guy have proof that yeast sold in the grocery stores is genetically modified? Yes, and you can find in-depth information about that by listening to the episode of my radio show about 

genetically modified yeast. All of the episodes of my radio show are available for streaming, for free, at Before yeast was genetically modified, all bread was a fermented food. Today, almost no bread is fermented because the yeast has been modified to be fast acting. Yeast was 

genetically engineered so that it could be patented and corporate-owned, because no country allows naturally occurring substances to be patented or corporate-owned. Genetically engineered yeast eats sugar instead of gluten protein.


- Natural yeast can be sour if you want it to be, but does not have to be sour. The sourness of the yeastdepends entirely on how you treat the yeast. Once natural yeast has hit peak rise (meaning it has eaten the gluten) it begins to sour by the hour.


- Science has identified more than 1,000 species of yeast in the wild. Yeast spores are in every breath of air you take in. The best yeast for making wine is naturally found on the skin of grapes. The best yeast for making bread is naturally found on wheat. All the yeast I use for baking came from wheat grown organically in my backyard garden. You can buy a kit for creating your own baking yeast from nature at (containing everything you need to make natural yeast). You can get live yeast for $5 at

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