Thoughts on the sprouted bread and yeast

[Guest guest]

So, I know there was just a discussion about sprouted bread and that it

is O.K. Well, there are a lot of wonderful recipes but they use yeast.

From time to time I have eaten sprouted bread that does contain yeast

and it seemed to not have any negative effect on me. This morning I ate

a piece of whole rye sourdough bread (ingredients just: whole rye,

s.dough leavener (rye and water) and salt) and it did affect me.

I went on to do a little research because I was thinking that extreme

heat would kill yeast (I know bakers yeast is sensitive to temp and

time that it will remain active). Well, what I mostly found was that

the yeast does it's job to raise the bread, and then it is killed

during baking. On that note, it seems like it wouldn't aggravate

Candida.

I do not know enough about this to form a sound and accurate

conclusion. Any thoughts?

Food and the body sure are fascinating and oh, so complex....Cheers!

Crystal