18 Aug

default1 There are two types of Brewers’Yeast the one derived direct from brewing industry and the live one that is cultivated in a laboratory. The one which resembles the yeast used in brewing is cheaper but not so powerful so you should go, always , for the most expensive live Brewers’ Yeast. The benefits are many and it is one of the most effective foods supplements on the market. Brewers’ Yeast is now eaten all over the world as people have discovered the unique combination of contents in the live Brewers’ yeast provide many benefits to their helth.

It comes as a food supplement in tablet form or powder but it is also found in many of the foods that you find in local supermarket. An extract of Brewers’ Yeast is often mixed with vegetables and salts to add flavor to soups stews and casseroles and more

When people hear about Brewers’ Yeast allergy , they imagine a world without bread or beer, however there are many common foods that people do not know contain brewer’s yeast, at all, like bread and gravies , dips and spreads .It is also found in wines and beers and anything that ferments , like soy sauce or vinegar . Soy sauce is fermented food if not all the companies use Brewers’ Yeast , so better reading the ingredients Vegemite and Marmite are spread on toast in Australia , New Zealand and Britain , respectively.They are very popular in certain areas . especially among vegetariens ,because of the great nutritional value and proteins . They are made from Brewers’ Yeast extract mixed with malt and spices for a fine flavor.

Oxo cubes also contain Brewers’ Yeast mixed with wheat flour , corn flour , coloring and monosodium glutamate and it goes into Bovril beef and chicken stock Bovril used to be made from animal but Brewer’s Yeast was substitute , so it could be enjoyed by vegetarians .

This is not all inclusive list of foods to avoid for someone with Brewers’Yeast allergy but they should contact a nutritionist to get more complete information about foods containing Brewers’Yeast..

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Posted by on August 18, 2013 in Health and Nutrition




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