Many have been deceived into thinking Nutritional Yeast is good for you. NOT TRUE….
The world leader in manufacturing premium quality yeast and yeast derivatives for the past 150 years, Lesaffre utilizes an automated and precisely controlled five-step procedure to grow nutritional yeast.
Step 1: Seeding
All Lesaffre nutritional yeast products start with a pure parent yeast culture of non-genetically modified Saccharomyces cerevisiae. Our technicians prepare the culture in our laboratory following strict quality control procedures. The seed yeast is grown in sterile flasks and then transferred to large stainless steel fermentation tanks, where it will be cultivated.
Step 2: Cultivation
During the cultivation process, Lesaffre precisely controls the temperature, pH and “diet” of the yeast in order to create the optimal growing conditions. The yeast is “fed” a purified medium of nutrients and air.
Step 3: Harvesting
Once the growing process is complete, the FERMENTED YEAST liquid is passed through a centrifuge, which concentrates and thoroughly washes the yeast cells. The resultant product is an off-white liquid called "nutritional yeast cream."
Step 4: Fortification
The nutritional yeast cream is then pasteurized, which renders the yeast inactive. During this period, vitamins or minerals may be added to enhance the nutritional profile of the yeast.
Step 5: Drying
Finally, the yeast is dried on roller drum dryers and sized. Then, it is ready to ship to customers!
ALSO:
Some naturopaths strongly discourage the use of it.
From research done on nutritional yeast, it is made from the mold of cruciferous veggies – specifically broccoli. The effect it has on the brain & body is the same as that produced by MSG. Some naturopaths strongly discourage the use of it.
WIKIPEDIA:
Glutamic Acid
Nutritional yeast products do not have any added monosodium glutamate; however, all inactive yeast contains a certain amount of free glutamic acid because when the yeast cells are killed, the proteins that compose the cell walls begins to degrade, breaking down into the amino acids that originally formed it. Glutamic acid is a naturally occurring amino acid in all yeast cells, as well as in vegetables, fungi, and animals.
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Got info from different sources.
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