I had forgotten about the wild yeast. I used to make sourdough starter
from scratch: it uses the wild yeast in the air to seed it. When I
moved into this present house, it would always turn bad- I could not
get any starter to work. Even when I got new good starter from my mom,
it would go off after some time. That had never happened to me before
in my previous area of residence.
It turned out the house had 3 problem areas of mold, including toxic
mold, and I am sure that is why it never worked here.
It was well known in my grandmother's day that if you couldn't get the
starter to have the good flavor you wanted, you could get a starter
from another woman and keep it going. Some of the old men on the
frontier also kept sourdough starter, and I remember hearing that they
would sometimes travel to a certain area to get the starter flavor they
were after- the wild yeast varied by locale.
Thanks for pointing out about the GE yeast- I had no idea that was
being done.
Of course, any one who is severly allergic to anything should be very
wary of eating GE food. They routinely splice one thing into another,
and it has led to anaphylactic reactions in many people. It is a shame
that it is not at the very least labeled. One of the main consequences
of eating GE food as stated by doctors is the tendency for allergic
people to react to them.
Kathryn
On Mar 7, 2007, at 8:31 PM, Langsley wrote:
Something I haven;t heard mentioned yet is that we live in a veritable
cloud
of yeast. Actually that may be a bit of an overstatement but yeast is
everywhere, floating freely in the air and landing on all the food we
eat. So
we are never going to rid ourselves of wild yeast because we ingest it
with
every bite of food we take.
One of the interesting properties of yeast overgrowth is that it
causes us to
crave sweets and things like pasta, bred, and other grain products. I
guess
this isn't surprising since it is the carbohydrates in these foods
which the
yeast needs to thrive and multiply.
Something I only recently learned however, is that in addition to the
naturally occurring yeasts which are one of the primary forces in
decomposition, and therefore important in maintaining the balance of
nature.
There is now and has been for several years a genetically engineered
and
patented yeast. It was developed for the wine industry. There is
currently no
labeling required for this particular form of GMO (Genetically Modified
Organism).
It has long been known that yeast gives off numerous byproducts during
its
life cycle, which is basically just eating other things, some of these
byproducts are benign, some of them are mildly toxic, causing things
like
flatulence and bloating, and some of them are highly toxic. These
byproducts
of the yeast life cycle vary from one strain to another. At this time
(to the
best of my knowledge) there is no clear evidence of just what the
byproducts
given off by this new genetically engineered yeast may be or how toxic
or
benign they may be to humans. Likewise it is unknown just what effect
this GE
yeast will have on the natural wild yeasts.
the following quote came from:
http://www.ecologycenter.org/terrain/article.php?id=13547
Genetics Professor Emeritus Joe Cummings, from the University of
Western
Ontario, writes in Sustainable Agriculture,
"The United States Food and Drug Administration, in 2003, designated
the
genetically engineered yeast 'Saccharomyces cerevisae, strain ML01' to
be a
substance generally recognized as safe; [and] [t]he GM wine yeast did
not
appear to have been tested for toxicity in animal feeding experiments,
nor
was the must (the grape residue) [or] finished wine. The FDA review
seemed to
be based on faith rather than on science." I have edited the
punctuation and
capitalization for clarity.
What this new GE yeast does is combine the actions which had
previously taken
two separate organisms and possibly other additives to accomplish and
puts it
all into one new GMO.
I doubt that this will help anyone with their yeast infection. I just
thought
it might give people a little more to think about when pondering the
issues
surrounding yeast.
--
L T R
Registered linux user # 280295
Associate member #4758 of The Free Software Foundation
[email protected]
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