Nutitional yeast

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In a message dated 3/8/2000 5:02:12 AM Pacific Standard Time, maureen

writes:

 

<< I've used some of that yellow powder yeast, I

think it is, but I don't know that much about how to make it taste good.

I'd try it more if I knew how. I have lots of it, but it's not totally

fresh. Is it kept on shelf or in refer? How long would it stay fresh?

Maureen >>

 

there is a great book called the NUTRIONAL YEAST COOKBOOK by joanne stepaniak

(she also wrote the UNCHEESE COOKBOOK, full of all kinds of nutrious

delisious mock cheese recipes)

from page 7

" when kept in a cool, dry place, the physical characteristics and nutritional

value of Vegetarian Support Formular {red star nutrional yeast, the yellow

kind if it is bulk} remain unchanged for about one year. However, as with

many foods, high heat, acidic solutions, and exposure to light can diminish

some of the more sensitive nutrients. Most methods of cooking have minimal

effect on the niacin, biotin, and vitamin B12 content. The stabiltiy of the

overall vitamin B6 content will depend on the extent of exposure to high

heat, acidic mediums, and light. Thiamin is the most unstable B vitamin.

While it remains stable when exposed to an acid pH, baking will decrease

retention (60%retention at low temperatures vs 50%retention at high

temperatures). Riboflavin is heat stable in acidic solutions, and

fluorescent light is less harmful to its retention than sunlight. Oxygen,

even at low levels, can be destructive to folic acid. "

 

a great resource for inexpensive new books (even 75% less than bookstore

prices) and food staples such as red star nutrional yeast if you're local

store doesn't carry

is the Mail Order Catalog, PO box 180, Summerton, TN 38483

phone 1800-695-2241

 

HTH,

kim aka mamtazz