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ballsalsa
Universally Loathed and Reviled



Registered: 03/11/15
Posts: 20,876
Loc: Foreign Lands
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The origin of bread and beer
#23622485 - 09/07/16 03:54 PM (7 years, 4 months ago) |
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...could be slightly nasty.
https://en.wikipedia.org/wiki/Baker%27s_yeast
Quote:
It is not known when yeast was first used to bake bread; the earliest definite records come from Ancient Egypt.[9] Researchers speculate that a mixture of flour meal and water was left longer than usual on a warm day and the yeasts that occur in natural contaminants of the flour caused it to ferment before baking. The resulting bread would have been lighter and tastier than the previous hard flatbreads. It is generally assumed that the earliest forms of leavening were likely very similar to modern sourdough; the leavening action of yeast would have been discovered from its action on flatbread doughs, and would have been either cultivated separately or transferred from batch to batch by means of previously mixed ("old") dough. Also, the development of leavened bread seems to have developed in close proximity to the development of beer brewing, and barm from the beer fermentation process can also be used in bread making.
https://en.wikipedia.org/wiki/History_of_beer
Quote:
In ancient Mesopotamia, clay tablets indicate that the majority of brewers were probably women, and that brewing was a fairly well respected occupation during the time, being the only profession in Mesopotamia which derived social sanction and divine protection from female deities/goddesses, specifically: Ninkasi, who covered the production of beer, Siris, who was used in a metonymic way to refer to beer, and Siduri, who covered the enjoyment of beer.[20][21] Mesopotamian brewing appears to have incorporated the usage of a twice-baked barley bread called bappir, which was exclusively used for brewing beer.[22] It was discovered early that reusing the same container for fermenting the mash would produce more reliable results; brewers on the move carried their tubs with them.[23]
The Ebla tablets, discovered in 1974 in Ebla, Syria, show that beer was produced in the city in 2500 BC.[24] Early traces of beer and the brewing process have been found in ancient Babylonia as well. At the time, brewers were women as well, but also priestesses.
https://en.wikipedia.org/wiki/Vaginal_yeast_infection
Quote:
While Candida albicans is the most common yeast species associated with vaginal thrush, infection by other types of yeast can produce similar symptoms. A Hungarian study of 370 patients with confirmed vaginal yeast infections identified the following types of infection:[15]
Candida albicans: 85.7% Non-albicans Candida (8 species): 13.2% Saccharomyces cerevisiae: 0.8% Candida albicans and Candida glabrata: 0.3%
So, both baking and brewing, which in ancient times were the provinces of women, employ the same species of yeast Saccharomyces cerevisiae which is responsible for about 1% of vaginal yeast infections.
Coincidence?
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Zombi3
Bella Ciao!!



Registered: 01/11/13
Posts: 27,086
Loc: Bat Country
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Re: The origin of bread and beer [Re: ballsalsa] 1
#23622487 - 09/07/16 03:55 PM (7 years, 4 months ago) |
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Yummy
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ballsalsa
Universally Loathed and Reviled



Registered: 03/11/15
Posts: 20,876
Loc: Foreign Lands
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Re: The origin of bread and beer [Re: Zombi3]
#23622510 - 09/07/16 04:02 PM (7 years, 4 months ago) |
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i'll just throw this in
https://en.wikipedia.org/wiki/Vaginal_flora#Lactobacilli
Quote:
The primary colonizing bacteria of a healthy individual are of the genus Lactobacillus.[2] Since the first description of lactobacilli by Döderlein, lactobacilli have been generally considered as the gatekeepers of the vaginal ecosystem. Lactobacilli have been shown to inhibit in vitro growth of pathogenic microorganisms, e.g. Bacteroides fragilis, Escherichia coli, Gardnerella vaginalis, Mobiluncus spp., Neisseria gonorrhoeae, Peptostreptococcus anaerobius, P. bivia and Staphylococcus aureus. It is generally accepted that this is achieved mainly through the action of lactic acid.[4][5][6][7] Moreover, lactobacilli normally help to prevent long-term colonization of the vagina by adhering to vaginal epithelial cells. This usually reduces pathogens from infecting to the vaginal epithelium.[8]
Next to lactic acid production and competition for adherence, other antagonistic mechanisms include hydrogen peroxide (a broad-spectrum antimicrobial) and bacteriocins (target-specific antimicrobials) production.[9][10]
https://en.wikipedia.org/wiki/Lactobacillus
Quote:
Lactobacillus is a genus of Gram-positive, facultative anaerobic or microaerophilic, rod-shaped, non-spore-forming bacteria.[1] They are a major part of the lactic acid bacteria group. In humans, they constitute a significant component of the microbiota at a number of body sites. In women, Lactobacillus species are normally a part of the vaginal microbiota.[2]
Some Lactobacillus species are used as starter cultures in industry for controlled fermentation in the production of yogurt, cheese, sauerkraut, pickles, beer, cider, kimchi, cocoa, kefir, and other fermented foods, as well as animal feeds. The antibacterial and antifungal activity of Lactobacillus species rely on production of bacteriocins and low molecular weight compounds that inhibits these microorganisms.[17]
Sourdough bread is made either spontaneously, by taking advantage of the bacteria naturally present in flour, or by using a "starter culture", which is a symbiotic culture of yeast and lactic acid bacteria growing in a water and flour medium. The bacteria metabolize sugars into lactic acid, which lowers the pH of their environment, creating a signature "sourness" associated with yogurt, sauerkraut, etc.
In many traditional pickling processes, vegetables are submerged in brine, and salt-tolerant Lactobacillus species feed on natural sugars found in the vegetables. The resulting mix of salt and lactic acid is a hostile environment for other microbes, such as fungi, and the vegetables are thus preserved—remaining edible for long periods.
Lactobacilli, especially L. casei and L. brevis, are some of the most common beer spoilage organisms. They are, however, essential to the production of sour beers such as Belgian lambics and American wild ales, giving the beer a distinct tart flavor.
so basically, the vagina is the gateway to all of the best foods
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Connoisseur

Registered: 05/13/11
Posts: 34,686
Last seen: 5 years, 2 months
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Re: The origin of bread and beer [Re: ballsalsa]
#23622592 - 09/07/16 04:23 PM (7 years, 4 months ago) |
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PatrickKn



Registered: 07/10/11
Posts: 20,564
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Re: The origin of bread and beer [Re: Connoisseur]
#23622604 - 09/07/16 04:26 PM (7 years, 4 months ago) |
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Banging while doing keg stands. A tradition as old as history itself.
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Connoisseur

Registered: 05/13/11
Posts: 34,686
Last seen: 5 years, 2 months
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Re: The origin of bread and beer [Re: PatrickKn]
#23622684 - 09/07/16 04:48 PM (7 years, 4 months ago) |
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officially the coolest artifact in all of history
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ballsalsa
Universally Loathed and Reviled



Registered: 03/11/15
Posts: 20,876
Loc: Foreign Lands
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Re: The origin of bread and beer [Re: Connoisseur]
#23626012 - 09/08/16 02:33 PM (7 years, 4 months ago) |
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Quote:
Amazon Shop for: Monistat, pH Test Strips
lol
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