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tadekhan
03-08-2017, 08:06 AM
And so reduces the time needed for NuCulture (http://www.athletediets.org/nuculture-side-effects) fermentation. It means a loaf can be baked in just one hour, and also has a longer shelf life — as a result 76 per cent of the bread we eat today is made this way. Unfortunately, critics say that this reduced fermentation time means yeasts have less time to be broken down and therefore could upset the delicate balance of bacteria in the gut, triggering digestive problems. Jonathan Brostoff, professor of allergies at King’s College, London believes the so-called ‘one-hour loaf’ may have more yeast and additives left in, meaning more risk of irritation. He is now looking at whether making breads in different ways affects the types of bacteria found in the gut and the impact on health. Andrew Whitley, a baker and 30 years’ experience and author of the book Bread Matters, champions sourdough bread, which takes between ten and 24 hours to rise and doesn’t require bakers’ yeast.

http://www.athletediets.org/nuculture-side-effects