And it's one, two, three, what are we phytin for?
Julian,
The word yeast is often used loosely to describe any microorganism used to ferment foods.
Yeasted bread is made with baker's yeast (Saccharamyces cerevisae) and tempeh is made with (Rhyzopus oligosporus) mold spores.
Very little of the phytin (associated with poor digestion, anemia, and nervous disorders) in wheat is broken down an neutralized in yeasted bread.
Many of the biochemical transformations that take place in the pre-fermentation process of tempeh contributes to the lack of gas-forming properties that causes flatuence as a result of the consumption of the other legumes (except when the legumes are soaked and/or cooked with sea vegetables like kombu), and also to the fully digestive qualities of this soyfood, as well.
Thank you, very much.
Bruce Paine
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