LEAVENING AGENTS

Active Dried Yeast Disodium Pyrophosphate

Aluminum Sulfate Anhydrous Disodium Dihydrogen Pyrophosphate

Ammonium Bicarbondate Glucona-delta-lactone

Ammonium Carbonate Levair

Baker’s Yeast Monocalcium Phosphate

Baking Ammonia (most ingredients containing “calcium” and

Baking Powder “phosphate” together look for mono-, di-, tri- forms)

Baking Soda Pearl Ash

Bicarbonate of Soda Potassium Acid Tartrate

Bicarbonate of Ammonia Potassium Carbonate

Bread Soda Potassium Bicarbonate

Calcium Carbonate Pottasche/Pottasch

Carbonate of Ammonia Saleratus

Hartshorn Sodium Acid Phosphate

Hirschhornsalz Sodium Acid Pyrophosphate

Salt of Harts-horn Sodium Aluminum Phosphate

Sodium Bicarbonate Sodium Aluminum Sulfate

Triebsalz Sodium Pyrophosphate

Calcium Acid Phosphate (most ingredients containing “sodium” and

Calcium Phosphate “phosphate” together including the mono-,

Dipotassium Carbonate di-, and tri- forms)

Dicalcium Phosphate Sour Dough

Disodium Pyrophosphate Yeast/Leaven/Leavening

Tartaric acid ? Phosphates (we put out all Phosphates to be safe)

Alum Sour Milk

Writer’s paste Beer (leavened barley/beer bread)

Molds/fungus (unclean) Mushrooms (unclean anyhow)

The following are ONLY a leavening agent when used WITH baking soda, baking powder or another leavening agent. NOT a leavening agent alone.

Cream of Tartar Sodium Phosphate

NOT a leavening agent in itself, but if manipulated used to puff an item up should be considered a leavening agent.

Air Carbonated Water Kefir Yogurt

Buttermilk Eggs Steam

These are NOT leavening agents.

Autolyzed Yeast Brewer’s Yeast Torula Yeast

Yeast Extract

Check the Following:

Mouth Washes Preparation H (has a dead yeast)

Pet Foods Toothpastes

Gray areas (unsure items)

Corn and grain whiskey and related drinks (a leavened corn action usually used); Beer (leavened barley/beer bread) All cheeses -- (Cheese comes from a grain eating animal and the consistency of the milk is changed by a spread of a leavening reaction. The gas expands the cheese slightly but not near as much as with bread. Many folks consider it enough of the same contact change to eliminate cheese for the week); Same with yogurts, sour cream, etc. The contact leavening action is there, plus a billowy puffy texture results.

False leaven (safe)

These are food products that are "puffed up" but cannot be used as a contact spreading agent. Mainly, they are just puffed up by air. These include popcorn, beaten eggs, air puffed cereal (puffed rice, wheat). They are "false leaven" and pose no problem Biblically speaking. Malt is a false leaven as well. Malt has an enzyme that changes starch into sugars, rather than changing sugars into carbon dioxide. It does not fall into the gaseous leavening products.

FRUIT FERMENTATION IS NOT BIBLICAL LEAVEN with respect to food items during the Feast of Unleavened. Fruit fermentation such as wines, even though types of yeast are active in the process, does not puff up the liquid, and is therefore outside the purview of Yahweh's symbolic meaning of PUFFED UP SIN. Wine has no active fruit/yeast leaven remaining because of its high alcohol content and can't be used as a grain flour leaven. Vinegar made from apples or other fruit is not leaven either. The wine used during the Passover held by Messiah and the Disciples was fermented. There was no way to refrigerate grape juice in those days, and the harvesting of the grapes had occurred many months prior to the time of the Passover, therefore the wine being used was old wine that had fermented from the previous harvest.