The difference between ‘nutritional’ and ‘active dry’ yeast.
These are not interchangeable Ingredients. Both say ‘yeast’ and that’s about as close as they get to sharing a similarity. Nutritional yeast is a deactivated yeast that is use, by us vegans, to thicken sauces and actually just mimics the flavor of parmesan cheese also has a nutty flavour. Active dry yeast is an activated yeast, used in breads to make them rise. You can use ‘nutritional yeast’ to give that additional boost to your nutrition.
I don’t recommend working with active dry yeast. Though some amounts of it are used by many bakers, I still prefer using a starter made with water and flour for my breads, and don’t use them in my baking as well. It will feed off the yeast/bad bacteria in your gut and cause issues; specially for those with weakened digestion.
Nutritional Yeast benefits
- Vegans and vegetarians can enhance their B12 levels (which only comes from anumal protein); use an unfortified version of it.
- A great source of protein (Vegans/Vegetarians). Contains all the nine amino acids that one needs from food.
- Has many trace minerals (zinc, manganese, molybdenum and zinc)
- Has the group of B vitamins (tough fortified versions may have higher amounts of it)
How can you use nutritional yeast?
- Thicken your sauce and soup with it, and get a cheesy flavour
- Sprinkle over pasta to get a cheesiness (especially if you are a vegan like me)
- Use to add an ‘umami’ flavour to your dishes (see what ‘umami’ means below)
- Add to vegetables that will get baked
- Add to baked beans
- Use on scrambled eggs or tofu
- Add to a salad
- Add to baked or steamed greens – especially kale
UMAMI – what does it mean?
Your taste buds are designed to handle these tastes: sweet, salty, bitter, sour. UMAMI is the mysterious fifth taste. A Japanese chemist and food lover Kikunae Ikeda described this taste as Umami. It happens when proteins are completely broken down of which one molecule called L-glutamate is responsible for the Umami taste. When L-glutamate binds to certain receptors of the tongue, this taste is experienced. Literally translates it means ‘pleasant, savoury taste.’