Bread provides energy and protein, made from dough consisting of corn or wheat flour mixed with water or milk and yeast. Nutritionist Natalia Kruglova dispelled the myth regarding the health risks of bakery yeast used for fermenting and forming bread, as reported by the website "Izvestia." Kruglova confirmed that there is no scientific evidence proving that yeast can cause intestinal decay or other health issues. Yeast consists of protein that is well digested in the digestive system. The nutritionist noted that some individuals may experience intolerance to yeast products, leading to bloating and intestinal problems, which requires special medical monitoring.
Kruglova warned that making bread from yeast-free sourdough does not necessarily mean it is healthier. Bread made from yeast-free sourdough raises many questions as it can contain anything and may cause uncontrolled growth of pathogenic bacteria. Nutrition expert Mikhail Ginzburg, an assistant professor of medical sciences, stated that yeast-free bread is ineffective for weight loss, as nutritional yeast lacks many health benefits, micronutrients, essential vitamins, and calories, meaning yeast has no significant impact on weight gain.
White bread is a poor source of vitamins and minerals, as most nutrients in wheat disappear during processing and milling, while whole grain bread retains all the natural vitamins and minerals found in wheat, including niacin, riboflavin, thiamine, vitamin E, as well as iron and calcium.
