I am throwing down a challenge: Is it true that baker's yeast is a good thing to sprinkle on food and then eat? I cannot believe this ...........I am suspecting that it is a misprint, until proven otherwise. Brewer's, or preferably, nutritional yeast, on the other hand is a good supplement which I use regularly. Help me out here.....

http://www.dadamo.com/errata/smartfaq.cgi?cat=1075205564
Yeast (Bakers) is Neutral for types O, B and AB.  


Yeast (Brewers), which should read Yeast (Brewers/ Nutritional) for all types, is Neutral for secretors and Beneficial for nonsecretors.

hope this answers your question  

Thank you , Lola. I read your link. But I am sure what is meant is yeast as used in baked products...bread, etc. is ok for us. Not sprinkled on foods.....that is my concern. Because that would not be good for us, methinks. So it is ok to have yeasted breads, that's is well and good, but the superfood, yeast, for gatherers, would be much more likely to be nutr. yeast....which is good added to food, like sprinkled on brown rice, etc. I am hoping for more clarification. Let's see what we flush up here...

http://www.dadamo.com/typebase4/depictor5.pl?459
http://www.dadamo.com/typebase4/depictor5.pl?460

even typebase makes the distinction, so i believe there s no typo.

there must be an edible baker s yeast out there!
perhaps Brighid might come up with an educated explanation, when she reads this......

I believe all live yeast should be killed or inactivated before eating.  Brewers and nutritional yeast are already inactivated, when they are sold as a supplement or seasoning to be eaten.  Baker's yeast is still alive, and once ingested can compete for nutrients in the intestines, until it is cooked.

I'd only eat it cooked, unless I hear it from Dr. D. that it really is good to eat raw.

Baker's (active dry) yeast is not something I would ever eat sprinkled on food    I can't see how that could possibly be healthy for anyone. Baked into breads is fine but raw? No way. I've done my share of baking, and know what it does when activated. Not something I would want going on in my stomach  

I would have to think that it was a type-o and should have said brewer's yeast. Unless this baker's yeast in the book is something other then what we in the US use for baking bread.    

I certainly wouldn't eat live, active baking yeast, but I'm still working on some candida overgrowth, too.

you could sprinkle it on your food, then cook it all together... that would work.  I bet nutritional yeast tastes better though.

I like the 'cheesy off' taste of brewer s though......
nutritional is a bit too sweet for my taste buds....
to each their own....

drive here s a quote from Dr D......to a question on candida/brewer s yeast.

Quoted Text

.....the addition of DNA and RNA in their diets, and brewers yeast is a good source of this stuff yeast species in brewers yeast kill Candida. Candida can only live in humans. It cannot live in plants and things.

JMO: I would not eat raw baker's yeast (or any live yeast) for the reasons Melissa stated. If you cook it with the food it shouldn't be a problem, but I wouldn't sprinkle it straight from the packet or jar onto whatever I'm eating.

Lola, I'm confused by that quote, is there some punctuation missing?

Here is some info on baker's, brewer's and nutritional yeasts that I found helpful:


Yeast is a living microscopic organism which converts sugar or starch into alcohol and carbon dioxide, which is why beer brewers, wine makers and bread bakers like it. Baker's yeast is what we use most often for leavening when cooking. Baker's yeast is either active dry yeast (where the yeast is alive but inactive due to lack of moisture) or compressed fresh yeast (where the yeast is alive and extremely perishable as a result). Brewer's yeast is a non-leavening yeast used in brewing beer and can be eaten as a food supplement for its healthful properties (as you would wheat germ), unlike baker's yeast which is used for leavening. Brewer's years has a bitter hops flavor. Nutritional yeast is similar to brewer's yeast, but not as bitter because it is grown on molasses. You should not use a live yeast (i.e. baking yeast) as a food supplement because it continues to grow in the intestine and uses up vitamin B instead of replenishing it.

You can take a look here if you want the full article.

http://www.recipezaar.com/library/getentry.zsp?id=62

From what I have been reading, brewer's and baker's are from the same yeast strain, but baker's is live and brewer's is not. So if your going to add one to uncooked foods it should be the brewer's variety.

Quoted from TJ

Lola, I'm confused by that quote, is there some punctuation missing?

Here you are, straight from the horse's mouth:

Quoted Text

Hi,

1. Most people don't get enough DNA and RNA in their diets, and brewers yeast is a good source of this stuff.

2. Some of the yeast species in brewers yeast kill Candida. Candida can only live in humans. It cannot live in plants and things.

3. Depends on what you are calling a Candida condition. It can certainly help people who get thrush from antibiotics or chemotherapy.

http://www.dadamo.com/forum/archive4/config.pl?read=722

Hi guys! Just to throw the cat amongst the pigeons....
When we were kids, my sister and I would make a runny paste out of bakers live yeast (comes as a 1" cube you keep in the fridge, kind of crumbly texture), sugar and milk and pour it over oatflakes as a treat. Sounds disgusting to me now, but then we loved it! Can't remember any side effects from it, but I am sure we wouldn't have kept eating it had it been horrible!
My sister thinks though she put on weight as a result from it, but I think myself that the hot chocolate she used to drink with it litrewise had something to do with that!

<<<1. Most people don't get enough DNA and RNA in their diets, and brewers yeast is a good source of this stuff. >>>

What is DNA and RNA?

http://www.dadamo.com/wiki/wiki.pl/Transcription_(DNA_transcription)
http://www.dadamo.com/wiki/wiki.pl?action=browse;oldid=DNA;id=Deoxyribonucleic_acid_(DNA)
yvonneb,
thanks for sharing your experience with BY!
so quite palatable after all and healthy to boot!

Quoted Text

From what I have been reading, brewer's and baker's are from the same yeast strain, but baker's is live and brewer's is not. So if your going to add one to uncooked foods it should be the brewer's variety.

Heidi, you and others are right on the money about this. Most of us don't want to be using up our B-Vitamins trying to digest live baker's yeast! With so many wonderful things to eat, why bother with something like that, anyway, unless it is heated enough to kill it?????

Quoted from Heidi

Here is some info on baker's, brewer's and nutritional yeasts that I found helpful:


. You should not use a live yeast (i.e. baking yeast) as a food supplement because it continues to grow in the intestine and uses up vitamin B instead of replenishing it.

You can take a look here if you want the full article.

http://www.recipezaar.com/library/getentry.zsp?id=62

From what I have been reading, brewer's and baker's are from the same yeast strain, but baker's is live and brewer's is not. So if your going to add one to uncooked foods it should be the brewer's variety.

Thank you , Heidi, for the definitive answer to my question!!!