Why no wheat and yeast?

Wheat is a relatively young crop in our regions that, due to its hybridization, starch content, and gluten, has proven to be profitable, easy to process, and thus has become widely accepted. It has up to 50 times more starch than old ancient wheat varieties. To make matters worse, within that starch is the carbohydrate amylopectin, which sharply raises blood sugar levels.

Old varieties like spelt, and especially kamut and polba, have less starch than modern modified wheat, and it is precisely in this starch that amylopectin is found, which sharply raises blood sugar levels.

Industrially processed foods, fried foods, refined sugars, fatty foods, white flour, and most wheat varieties (with the exception of ancient spelt and einkorn) should be avoided. This is because modern wheat, the most widespread crop, has been hybridized for higher yields and profits in a way that often disrupts human health.

Yeast As a single-celled microorganism that participates in fermentation and, upon entering our body, begins to multiply. For this, it needs food and then starts taking our minerals and vitamins.

To make matters worse, industrial yeast is thermophilic, designed to survive at the highest temperatures and for mass production. And guess what – heavy metals, bleach, technical potassium carbonate, and other substances are used in its production.

Yeast can also contribute to circulatory disorders. Fungi may cause blood clots that disrupt circulation, potentially leading to heart disease and other major organ ailments.