Officially yeast was discovered in 1857 by microbiologist Pasteur, but it has already been proved that even in ancient Egypt people used yeast to make bread. By the 19th century, scientists had identified the benefits and harms of yeast and this product was widely used for baking bread and making beer. In the modern food industry, the most popular types of yeast are used, such as baking, fresh, dried, beer, dairy, pressed, food, etc.
Benefit and harm of baker's yeast
Baking yeast is the most common type of yeast, they can be found in almost every store.
Benefit:
- help with gastritis , colitis, stomach ulcer and other gastrointestinal problems;
- are useful for anemia;
- have a beneficial effect on the skin condition.
Harm:
- can provoke the emergence of thrush in women;
- can cause an allergic reaction and dysbiosis;
- it is not recommended to use yeast in kidney diseases.
Benefits and Harms of Dry Yeast
Dry yeast are real "long-livers", because in a closed package they can be stored for up to two years, and all their medicinal properties are preserved.
Benefit:
- have high protein content;
- strengthen immunity;
- help with gastrointestinal diseases;
- can help with anemia;
- widely used in cosmetology.
Not recommended when:
- acute gastrointestinal diseases;
- gout;
- a dysbacteriosis.
Benefits and harm of food yeast
Food yeast is sold, usually in the form of tablets, flakes and powder and are an excellent addition to various dishes.
Benefit:
- for vegetarians serve as an excellent substitute for meat and dairy products;
- lower cholesterol ;
- help with constipation;
- prevent pancreatic cancer;
- regulate the pressure;
- improve the intestinal microflora, etc.
Harm:
- allergic reactions are possible;
- individual intolerance.