TYPEBASE4 INDEX >> CONDIMENT >>
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Yeast is a living, microscopic, single-cell organism that, as it grows, converts its food (through a process known as fermentation) into alcohol and carbon dioxide. This trait is what endears yeast to winemakers, brewmasters and breadbakers. In the making of wine and beer, the yeast's manufacture of alcohol is desired and necessary for the final product; and carbon dioxide is what makes BEER and CHAMPAGNE effervescent. The art of breadmaking needs the carbon dioxide produced by yeast in order for certain doughs to rise. To multiply and grow, all yeast needs is the right environment, which includes moisture, food (in the form of sugar or starch) and a warm, nurturing temperature (70° to 85°F is best). Wild yeast spores are constantly floating in the air and landing on uncovered foods and liquids. No one's sure when these wild spores first interacted with foods but it's known that the Egyptians used yeast as a LEAVENING agent more than 5,000 years ago.
BLOOD TYPE DIET VALUES
Follow Secretor value if you do not know your secretor status.
- This food is Diabetes SUPERBENEFICIAL for Type A
- This food is Diabetes SUPERBENEFICIAL for Type B
- This food is Diabetes SUPERBENEFICIAL for Type AB
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- This food can be a significant source of folate (281 mcgs per 100 grams
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