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the sugar we added to the dough as energy. As a result, the yeast releases a type of alcohol and carbon dioxide.” Alina stared at the bread in front of her. “Alcohol?” “Don’t worry, the alcohol burns off as the bread cooks in the oven! But it is the release of that

carbon dioxide that makes the bread rise and makes these holes in the bread. The holes were bubbles of carbon dioxide that formed in the dough. In fact, if we put a little yeast in a cup with some sugar and water, it would turn all bubbly and foamy.” As they walked back to the coun-

ter at the front of the store, Jax- on admitted to Alina, “I had no idea that cooking and baking had so much to do with science.”

Bad Yeast Yeast is a fungus. And like all fungi, there are good species and bad species. The good species of yeast help make bread rise. The bad yeast can make you very sick. Candida albicans is a variety of yeast that can grow in the bloodstream and organs of people and animals. Like all yeast, this variety loves sugar and feeds on the sugar in our regular diets. The yeast takes up valuable nutrients such as iron from the body and leaves the blood very acidic. When left untreated, Candida albicans can destroy your digestive system, lower your immunity to disease, and cause things like headache, fatigue, dandruff, foggy thinking, and infections. Antibiotics may be prescribed to treat such an inflammation.

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