Phytic acid and yeast

[Guest guest]

I found this web page that claims that bread yeast reduces phytates:

http://www.goarticles.com/cgi-bin/showa.cgi?C=26984

I know that bread yeast is primarily a single species of fungi and

that it digests primarily carbohydrate and secondarily gluten

(protein). I'm not aware that yeast produces phytase (enzyme to

breakdown phytates) nor have I read anywhere that yeast incorporates

the grain's naturally occurring phytase in it's metabolic processing

of the flour. Further, the phytase is present in the grain's bran and

yeasted, whole grain bread contains mostly undigested bran. The yeast

prefers to digest the starch and gluten rather than the bran.

Or am I totally misunderstanding some of the basic principles here?

Also, has anyone read the book, " Breads Biological Transmutations:The

Changes in Food Grains from the Wheatfields to the Stone Mills,

through the Bakery Ovens and life-giving Energies " by Louis C. Kervan

(Happiness Press, 1981) 32 pages $2.00 ISBN: 0-916508-06-4 (out of

print, call 1-800-TOP-SALT)