Wednesday, April 25, 2007

A little lesson about Nutritional Yeast

Yeasts are a group of microscopic single-celled fungi, relatives of the mushroom. More than 100 different species are known.

Nutritional yeasts can be used as condiments and supplements. They are rich in B vitamins. The yellowish colour of the yeast comes from the concentration of the B vitamin riboflavin. Some nutritional yeasts contain high-quality protein, with both essential and nonessential amino acids, as well as the vitamins niacin, thiamin, biotin, and folic acid and minerals selenium, chromium, zinc, phosphorus, and magnesium.


Primary-grown nutritional yeast is grown on mixtures of beet and sugar cane molasses. After it is grown and the fermentation process is complete, the yeast is harvested, washed, pasteurized, and dried at a high temperature. As a result, this yeast is guaranteed to be free of the Candida albicans strain of yeast. It contains no gluten.

This yeast is very easy to digest. Its delicious nutty-roasted taste lends itself to many cuisines. Two teaspoons (10 mL) of yeast flakes provide one microgram of vitamin B12, the recommended daily intake for most adults. I sprinkle it on my cereal, spaghetti, popcorn, and mix it into smoothies. Kept in a cool dry place, it can last for a year.


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