Recently my health fanatic sister-in-law and I were walking through the new Natural Philosophy market in Logan. She stopped me, grabbed a jar from the shelf and told me that "anybody who's anybody who exercises or cares in any way about their body uses this stuff.." (or something along those lines).
Not wanting to appear as if I were the type of person likely to grab a doughnut for breakfast, I purchased the bottle, took it home and tried to figure out what to do with it.
As a cyclist I find I'm continually low on energy, especially by mid-season. This stuff is loaded with vitamin Bs, folic acid, and tosses in a good amount of protein with very few calories. Just look:
Not wanting to appear as if I were the type of person likely to grab a doughnut for breakfast, I purchased the bottle, took it home and tried to figure out what to do with it.
As a cyclist I find I'm continually low on energy, especially by mid-season. This stuff is loaded with vitamin Bs, folic acid, and tosses in a good amount of protein with very few calories. Just look:
Being a recent convert to the use of nutritional yeast, I was unable to answer any questions as to why I use it with anything other than "because Colleen told me to" until now. Here's what you need to know about this power food and why you should add it to your diet.
Unlike baker's yeast,the kind used in breads, nutritional yeast is no longer alive. Many people struggle with yeast problems like inflammation due to increased blood acidity. Because bakers yeast is alive it feeds off of the sugars and grains in your body and can throw off your body's digestive system.
Nutritional yeast has similar (somewhat different yet compatible) nutrients and amino acids, but it has no sugar content. It will not bubble and make your bread raise. It also will not feed the yeast, known as Candida Albicans, that grows naturally in the body's blood stream. This is the bad yeast that causes infections, headaches, eczema, etc. Live yeasts can contribute to excessive growth of this kind of yeast.
Unlike baker's yeast,the kind used in breads, nutritional yeast is no longer alive. Many people struggle with yeast problems like inflammation due to increased blood acidity. Because bakers yeast is alive it feeds off of the sugars and grains in your body and can throw off your body's digestive system.
Nutritional yeast has similar (somewhat different yet compatible) nutrients and amino acids, but it has no sugar content. It will not bubble and make your bread raise. It also will not feed the yeast, known as Candida Albicans, that grows naturally in the body's blood stream. This is the bad yeast that causes infections, headaches, eczema, etc. Live yeasts can contribute to excessive growth of this kind of yeast.
While researching this wonder-food I came across this quote from herbalpharmecist.com:
Saccharomyces cerevisiae can be also taken as a vitamin supplement. I hold nutritional yeast in high regard because it is 50 percent protein and is a rich source of B vitamins, niacin, and folic acid. Nutritional yeast is grown through a precise and controlled fermentation process. After fermentation, the yeast is harvested, washed, pasteurized and dried. Pasteurization inactivates the yeast, and drying imparts a nutty, toasted flavor to nutritional yeast.
Yeast is an excellent way to deliver nutrients to the body. Nutrients contained in the yeast are in a “food” matrix and generally more easily digested and absorbed. Many of the “whole food” vitamins on the market are manufactured with this principle in mind. You may read “fermented” or “cultured” on the label. Vitamin and mineral yeasts are grown with controlled quantity of selected vitamins and minerals to yield a yeast “supplement that is high in quality. In the process of replicating, yeast metabolizes and assimilates the nutrients they are grown in (vitamins and minerals) into its cell matrix. This process will yield a great natural sourced vitamin and mineral supplement.
Saccharomyces cerevisiae can be also taken as a vitamin supplement. I hold nutritional yeast in high regard because it is 50 percent protein and is a rich source of B vitamins, niacin, and folic acid. Nutritional yeast is grown through a precise and controlled fermentation process. After fermentation, the yeast is harvested, washed, pasteurized and dried. Pasteurization inactivates the yeast, and drying imparts a nutty, toasted flavor to nutritional yeast.
Yeast is an excellent way to deliver nutrients to the body. Nutrients contained in the yeast are in a “food” matrix and generally more easily digested and absorbed. Many of the “whole food” vitamins on the market are manufactured with this principle in mind. You may read “fermented” or “cultured” on the label. Vitamin and mineral yeasts are grown with controlled quantity of selected vitamins and minerals to yield a yeast “supplement that is high in quality. In the process of replicating, yeast metabolizes and assimilates the nutrients they are grown in (vitamins and minerals) into its cell matrix. This process will yield a great natural sourced vitamin and mineral supplement.
So what do I do with it?
Nutritional yeast has kind of nutty, cheesy flavor. By 'kind of' I don't mean it will satisfy your craving for a good old grilled cheese sandwich. Think of it as a type of cheese and use it like you would feta or some other variety. I have been topping my pizzas, salads, sandwiches etc with it. I typically still use my feta or Parmesan, and just cut it down then shake on nutritional yeast. One of our riders combines the yeast with sesame seeds in a blender then uses it in place of Parmesan. Many people use it on popcorn, in soups, and in casseroles. The possibilities are endless.
Since I've tossed out some info I found using the power of google, it's time for a disclaimer. Don't rely solely on my research, especially in anything I post on behalf of the Joyride Club. My intent is to get you thinking about nutrition and send you on your way.
Nutritional yeast has kind of nutty, cheesy flavor. By 'kind of' I don't mean it will satisfy your craving for a good old grilled cheese sandwich. Think of it as a type of cheese and use it like you would feta or some other variety. I have been topping my pizzas, salads, sandwiches etc with it. I typically still use my feta or Parmesan, and just cut it down then shake on nutritional yeast. One of our riders combines the yeast with sesame seeds in a blender then uses it in place of Parmesan. Many people use it on popcorn, in soups, and in casseroles. The possibilities are endless.
Since I've tossed out some info I found using the power of google, it's time for a disclaimer. Don't rely solely on my research, especially in anything I post on behalf of the Joyride Club. My intent is to get you thinking about nutrition and send you on your way.