Ve­gan cheese. That elu­sive, sour-tast­ing, crumbly non­sense that gets spread over fo­cac­cias – no more! Amy Hop­kins finds out that nu­tri­tional yeast is key to cre­at­ing that cheesy flavour

Women's Health (South Africa) - - FOOD NOW -

Also known as de­ac­ti­vated yeast, these flakes of gold have a nutty, cheesy taste, which makes them pop­u­lar as an in­gre­di­ent in cheese sub­sti­tutes. They’re packed with B vi­ta­mins and are some­times also for­ti­fied with B12. They’re also a com­plete pro­tein, which means they con­tain all nine es­sen­tial amino acids – great news for ve­g­ans and veg­e­tar­i­ans. Re­mem­ber Brewer’s yeast? This is far su­pe­rior in that it is much higher in B-com­plex vi­ta­mins. In a study con­ducted on en­durance ath­letes, Dr Michael Greger found that ath­letes who had nu­tri­tional yeast be­fore a marathon had “bet­ter over­all health, de­creased con­fu­sion, fa­tigue, ten­sion and anger and in­creased vigour.” They also seemed to re­cover faster. Nu­tri­tional yeast also con­tains se­le­nium – which helps re­pair cell dam­age – and zinc, which aids tis­sue re­pair and heal­ing. Its an­tibac­te­rial and an­tivi­ral prop­er­ties make it a great im­mune booster too. These ver­sa­tile flakes are re­ally af­ford­able and easy to store. Add them to your soups, stews, sauces and sal­ads to gain all the flavour and health benefits.

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