Deadly bread, for "Russian Vanya"

2024 Author: Seth Attwood | [email protected]. Last modified: 2023-12-16 15:55

15 Eat unleavened bread for seven days; from the very first day, destroy the leaven in your houses, for whoever eats leaven from the first day until the seventh day, that soul will be cut off from Israel.

19 For seven days there shall be no leaven in your houses, for whoever eats leavened bread, that soul will be cut off from the congregation of [the sons of] Israel, whether he is a stranger, or a natural inhabitant of that land.

20 Do not eat anything leavened; wherever you are, eat unleavened bread.

Exodus. 12.

Many have read or heard these terms from the Bible. Here, and further, throughout the scripture, there will be only 2 types of bread: leavened and unleavened. What is this all about? Any schoolchild will say that everything is simple here. Leavened dough with yeast, and unleavened dough is just flour and water. And really, everything is simple, it means that the bread is leavened, yeast and unleavened. This is where we can finish. But there is a problem - now we have three types of bread … Something does not add up.. Did the authors of the Bible really know nothing about yeast? And why, if they knew, stubbornly leavened bread was NOT called yeast bread?

It doesn’t seem like the Bible is a scripture of highly ignorant people. Let's look for any ancient references to yeast. I found it in Domostroy - the first mentions in the 15th century. We read: “Satisfy light honey. If you saturate the light honey, then choose pure light molasses, and beat the molasses with a whorl so that there are no small pieces of honey left. Honey itself is diluted four times more with water - a little warm; for each pood of solution put a quarter of a measure of hops, and ferment with yeast, and only the honey will turn sour - remove the yeast from the honey with a sieve clean, and as soon as it ripens, pour it into barrels."

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That is, conditionally, in ancient times yeast was already there, but they fermented with it - this time. There was definitely no fermentation from them. It is repeated forty times - souring and fermentation. Second, they could be caught with a sieve! And try to catch the current yeast with a sieve? From one thought, an explosion of the brain. That is, there was yeast and fermented with it, but our ersatz yeast has nothing in common with real yeast.

Now let's figure it out - what does it mean to ferment?

Fermentation (fermentation, fermentation, canning) is the preparation of vegetables for future use, a method of canning vegetables (mainly white cabbage, mixtures of vegetables) by lactic acid fermentation, during which lactic acid is formed, which has a preservative effect on the products (along with the added table salt). Essentially, pickled vegetables are the so-called pickled vegetables (cucumbers, tomatoes, beets and others).

And so - not any yeast! Let us remember once and for all - sourdough is lactic acid fermentation! Let's clarify what it is.

Lactic acid fermentation is a process of anaerobic oxidation of carbohydrates, the end product of which is lactic acid. It got its name from its characteristic product - lactic acid. For lactic acid bacteria, it is the main pathway of carbohydrate catabolism and the main source of energy in the form of ATP. Lactic acid fermentation also occurs in animal tissues in the absence of oxygen under heavy loads.

We see that this is a standard process from our body. In practice, this is external digestion. That is, we eat a product that has already been partially processed for the ease of our assimilation.

Now let's remember our Russian climate - moderately fertile soil, long winters and only one real harvest per year. Just imagine that you can go to the grocery store only once a year. By the way, it is written in homebuilding. And all this must be stored for a whole year. So everything was fermented, that is, while the product is stored, it becomes dietary, fermented and super-saturated with lacto and bifido flora, which protected our ancestors from all infections, healed wounds and retained calcium in bones until the ripe old age of 120-160 years.

That is, bread is also a healing product. Sourdough is perfectly obtained from the same flour that goes into bread. Fungi (yeast) is what kills us. For 200 years ago, yeast was not called fungi at all, but wort, naturally fermented from coarse malt (lactic acid flora). Unlike the fungi that eat us, the loko and bifido flora are microorganisms on which we parasitize.

And in a simple way, if you prefer rye bread, then rye sourdough. Mix 100 ml (not to be confused with grams) of flour and warm water, wrap in a towel and to the radiator or to the stove for a day (you can add one raisin. Then add another 100 ml (remove the raisins) and for another day - the sourdough is ready.

To bake bread - for 500-600 grams of flour, take our leaven, add 200 ml of water and flour (this is a dough), mix and in a towel again to the stove or battery for 15-18 hours until it foams. We mix half of this dough with our 500-600 grams of flour and make a regular dough with whatever you want. And the second half of the dough is sourdough for the next time (we bury it in the cold). The dough rises for 5-8 hours also near the stove or battery. The oven for 2.5-3.5 hours is gradually decreasing the temperature from 280 degrees to 120 (it will come with experience) or in a Russian oven that cools down gradually. Bon Appetit.

But many are wondering at what temperature fungi die? And then off we go. How long it is possible to feed the people with this nonsense. Yes - such bread is delicious, no doubt, but why put these pernicious blocks into people's heads! Fungi die at a temperature of a little over sixty degrees, mold fungi do not die in space - but we do not eat them. If fungi in ordinary bread did not die, the bread would always increase in volume even after baking.

You must understand that fungi die ONLY during cremation! The thermal conductivity of the porous structure of bread is higher than that of the most fashionable heaters and not baked micro-caverns in bread millions. After heat treatment, the fungi partially fall into suspended animation, but it is not a problem to isolate them from bread. Moreover, during fermentation, the fungi treated the bread with antibiotics so abundantly that nothing but fungi can grow in it. Only shock doses of lacto and bifido flora can kill fungi. But all that poison that we call kvass has also been made with yeast for many years (I share another). Kefir (modern) - milk mushroom, kombucha, live rice and other dirty tricks that are imposed on us by fungi and their products. These are the same condids that cause thrush and absorb all the calcium causing osteoporosis.

Let's take a look at GOST 171-81 according to which this yeast is made.

List of poisons, stable compounds that are not excreted from the body:

Ammonium sulfate

Ammonium sulfate

Ammonia water

Urea

Sulphuric acid

Oleic acid

Chloric lime

Building lime

Heat-resistant bleaching lime

Formalin

Furacilin

Liquid detergent

Three types of hydrochloric acid

There is a legend that such a recipe was taken as a basis from the developments of German biochemists.

In the documents of the German Reichstag from 06.12.1936. there is a report on the properties of yeast dough baked goods and yeast-based sausages. And already 1936-07-12. Goebbels makes a note on it "Exclude soldiers from the diet" and one more "If the Russians do not die in the war, they will die from yeast, and we will help them with this."

And so, we lost:

1. Kissel. Instead, we drink starchy potato broth, with citric acid or, at best, cranberries. Potatoes produce yeast, unlike oats. And our ancestors made a broth from thick oat kvass. This is one of the cures for all diseases, both kvass and oats - certainly oatmeal.

2. Shti (cabbage soup) is kvass or vegetable soup cooked on kvass or kvass cake. Domostroy: "And give it to the brewery for beer and mash and for sour cabbage soup, malt, flour and hops - and all that would be written down"

3. Beer and honey - now it's booze by leaps and bounds. Previously, yeast was ground malt, mashed (brewed in a very special way - that is, wort) and fermented. That is, these were the heights of the mastery of making kvass.

4. Curdled milk - now it is kefir or yoghurt fungus.

5. Sauerkraut - now it is made not by pickling, but by pickling. That is, wine is fermented, then it peroxides to a state of poison that kills all living things (vinegar). And they canned cabbage. Everything tastes the same, but there is no healing flora, everything is killed!

6. Bread - read how historians decipher the name "Borodino bread"? And that at Borodino the shell mixed all the groups and spices in the cart. And that someone "Borodin" invented everything and other crap. And no one cares that in English bread is Bread, in German it is Brot, that is, the root clearly refers not to the type of bread, but to bread in general. Apparently the bread is BRODINSKY. That is, something wanders and the dough is made on this. The same leaven, in lactic acid fermentation.

(In the photo, rye bread and oatmeal kefir on natural souring)

You can add everything up. We were deceived! They took all our lactic acid products from us and without changing the name, they pump us with yeast, that is, mold. Which our ancestors did not allow even on the wall of the dwelling. Moreover, because of this, they could disassemble the wall of the house or even abandon the house. By the way, in the same Bible this is described in detail, apparently then people knew that Parasite Demons live where there is mold and yeast.

Leviticus:

33 And the Lord spoke to Moses and Aaron, saying:

34 When you enter the land of Canaan, which I give you for a possession, and I bring the plague of leprosy on the houses in the land of your possession, 35 Then the one whose house should go and say to the priest: I have a sort of plague on my house.

36 The priest will order the house to be emptied, before the priest comes in to examine the plague, so that everything in the house does not become unclean; after this the priest will come to inspect the house.

37 If, after examining the ulcer, he sees that the ulcer on the walls of the house consists of greenish or reddish pits, which will be deepened in the wall, 38 then the priest will go out of the house to the door of the house and ban the house for seven days.

39 On the seventh day the priest will come again, and if he sees that the plague has spread through the walls of the house, 40 then the priest will command to break out the stones on which the plague is, and throw them outside the city into an unclean place;

41 But they must scrape the inside of the house all over, and the plaster that they scrape off they pour outside the city into an unclean place.

42 And they will take other stones, and put them in place of those stones, and take another coating, and coat the house.

43 If the plague reappears and blooms on the house after the stones were broken and the house was scraped and coated, 44 then the priest will come and inspect, and if the plague has spread on the house, it is caustic leprosy on the house, he is unclean;

45 This house must be broken down, and its stones and its wood, and all the coating of the house, must be brought out outside the city into an unclean place.

46 Whoever enters a house all the time it is locked is unclean until evening;

And fermentation products of yeast, that is, alcohol, was generally prohibited until False Peter 1. In the days of vodka ransom, people went to death and rebellion in whole villages, just not to drink vodka.

It is urgent to prohibit the use of yeast in the preparation of any food on the territory of Russia. Cook everything yourself at home without letting yeast into your home. Spread this information and write petitions to ban yeast at all stages of food preparation.