yeast, beneficial, neutral or avoid for each type?  I am going to bake bread and wondering if yeast is worth the effort?  I got a viable rise baking with no yeast so wondering why bother?  

It depends. Yeast is listed under swami both for nutritional and bakers. For me, bakers is a beni yet nutritional neutral. Do you have swami?

For those following the Blood Type Diet. The yeast used to leaven bread is neutral for all types.

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

For those following the Blood Type Diet, we provide a list of food values.

To access this online resource, click on the "Online Support" tab above and then select "TYPEbase Food Values" in the menu.

baker s yeast on type base is not the leavening yeast used in bread baking
it is the one called 'brewer s yeast'......'nutritional yeast' is grown on beets, the reason why it is a tad sweeter...
'brewer s' is grown on hops

In addition to bakers yeast typebase also has an entry for brewer's yeast:

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

I supplement with brewer s all the time

nutritional I get every time my bro visits from NY

I would never add baker s intentionally as supplement.......in bread
I might, but so far, have used baking soda as my favorite leavening agent

still need a lot of practice to bread bake.......the traditional way

Well, I'm glad I saw this as I have been adding actual bakers to my smoothies. ooops. I think my swami does say bakers yeast though, so it's not just that I'm daft, really.

right, it s another word for brewers

don t use the leavening yeast for baking bread, to add to your smoothies pls

Leavening yeast is used in small amounts; about 2 teaspoons per large loaf of bread, so maybe about 1/4 teaspoon per slice of bread. Brewer's or nutritional yeast is used in larger portions; about 1-2 tablespoons (3-6 teaspoons) per serving. There isn't any significant nutrition from the yeast you add to bread baking, primarily because it's so small. But now I'm wondering if I could get nutritional benefit from baking yeast. I can get that kind very cheaply at Costco (currently I freeze it and use it for baking only) but if that's nutritionally equivilent to the expensive nutritional yeast, I may try eating that as a supplement and see how it makes me feel.

If you're finding that your breads rise just fine without it, they're probably rising from wild yeasts found in the air or on the flour- so why waste your money buying baking yeast if you don't need it?

Quoted Text

I'm wondering if I could get nutritional benefit from baking yeast.

none what so ever