Archive for the ‘Yeast’ Category

All About Biotin

Saturday, December 11th, 2010

Biotin Is Used Because It:

  • Supports healthy skin through proper fat production
  • Supports making efficient use of sugar (required to turn sugar into energy)
  • Maintains an energy supply in nerve cells
  • Promotes normal immunity
  • Supports the nervous system
  • Supports cell growth
  • Supports energy production
  • Supports the production of fatty acids
  • Supports the metabolism of fats and amino acids
  • Supports maintaining a steady blood sugar level
  • Supports Nails, Hair and Skin (scalp)

All About Biotin

Biotin or Vitamin B7 (originally known as vitamin H) is one of the components of the B complex of vitamins. Biotin is a water-soluble vitamin. Biotin was discovered thanks to late 1930s and early 1940s research when chicks that were fed diets high in raw egg whites consistently developed skin rashes and lost the hair around their eyes. When egg yolk was added to the chicks’ diet, these symptoms disappeared!

In its active form, biotin is attached at the active site of four very important enzymes known as carboxylases. Biotin is required to turn sugar into energy. It is also part of the pathway for synthesizing fat in the body because it enables the function of the enzyme acetyl Co-A carboxylase, which builds fat molecules, and fat is an important component in the walls of every cell.

Biotin is necessary for cell growth, the production of fatty acids, and the metabolism of fats and

amino acids. Biotin plays an important role in the citric acid cycle, which is the process by which biochemical energy is generated during aerobic respiration.


Sourdough Article

Monday, August 2nd, 2010

One of my favorite articles on Sourdough bread is the one I pasted below. The author has graciously given this article to us free of copy rights.

Learn why Sourdough is the healthiest and only kind of bread to eat!

Article starts below:


Why Sourdough?

Commercial “baking” yeast is a single kind of organism that belches a lot of gas really fast and transforms grain into something that’s even less good for you. Sourdough is two organisms, wild yeast and bacteria, in symbiosis. Together they transform the grain to make it more healthful, more digestible, and also resistant to getting moldy or stale. Many people with wheat allergies or “yeast” allergies have no problem eating real sourdough. And it’s free!

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How Does It Work?

With sourdough, you are keeping and feeding a population of friendly yeast and bacteria, called a “culture”, or a “starter”. The population rises and falls, depending on where you keep it and what you feed it. When you make a loaf of bread, you are carefully managing a population explosion. The sour flavor comes from acids made by the yeast and bacteria, and when it gets really strong, that does not mean the sourdough is strongly active, but that it is depleted, that the population has already eaten its food and collapsed.

What You Need

Flour. Most grains will work, though only wheat has enough gluten to hold together big air bubbles and make a fluffy loaf. White flour does not have the right nutrients for the sourdough, or for you! I generally use organic whole wheat flour — bread flour for bread and pastry flour for everything else.

Water. The more filtered, the better. At the very least it needs the chlorine taken out, which you can do just by setting it in an open container for a day or so.


Disclaimer: I must say this: The information presented herein is for informational purposes only. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications.
All posts are strictly opinions meant to foster debate, education, comment, teaching, scholarship and research under the "fair use doctrine" in Section 107 of U.S. Code Title 17. No statement of fact is made and/or should be implied. Please verify all the articles on this site for yourself. The Information found here should in no way to be construed as medical advice. If You have a health issue please consult your professional medical provider. Everything here is the authors own personal opinion as reported by authors based on their personal perception and interpretation as a part of authors freedom of speech. Nothing reported here should be taken as medical advice, diagnosis or prescription; medical advice should only be taken from your health care provider. Consume the information found on this web site under your own responsibility. Please, do your own research; reach your own conclusions, and take personal responsibility and personal control of your health.