Sir, Contrary to Joanna Blythman’s assertion, sliced bread contains no more yeast than other bread (“The new diet rules — eat red meat, don’t eat grapes”, Body + Soul, Mar 17). It needs to be remembered that yeast grows and multiplies during the fermentation process, so that a larger initial amount left for a shorter time will produce the same outcome as a smaller initial level left for a longer time. In any event, yeast is killed off in all types of bread by the baking process. If it was not, the dough would continue to ferment after baking, leading to very rapid spoilage.
There may have been a rise in the incidence of irritable bowel syndrome in recent years, as she asserts, but there is no evidence of any link with bread consumption, which has been in steady decline over the past 20 years. People should feel comfortable choosing the bread they like.
Gordon Polson
Director, Federation of Bakers