Nutritional Yeast question

[thevegantwins]

I use nutritional yeast alot in my home, everyone likes it. However, I was wondering if the nutrients breakdown with cooking since it's almost entirely used in cooked dishes ie pasta, soup, stew. I can't find anything on the web about this.

[terra]

the only thing i found was this:

"DO NOT LEAVE ON THE FLAME FOR VERY LONG AFTER ADDING NUTRITIONAL YEAST--JUST ENOUGH TO MIX IT IN WELL. Heating nutritional yeast alters the compound, and the body will have less trouble using the abundant B-12. Adding nutritional yeast in the right way aids both the taste and your body."

I like to think that cooking any sort of food results in nutrient loss.

I think it would be okay to still keep cooking your stews and soups with nutritional yeast because it does add nice texture and flavor, but maybe on the side, you can add it 'raw' to other dishes.

I like to sprinkle mine on salads & sandwiches. I also add it to raw dips and ontop of pita bread with olive oil after it's been warmed.

[Delicious]

^^ Yeah...I don't like to cook it either. I add it to everything afterwards. I believe it becomes difficult for the body to process and is hard on the kidneys (but it's hard on the kidneys to begin with, so there ya go ;) ).

[thevegantwins]

What do you mean by hard on the kidneys? Potential kidney-failure or more of a slight struggle for kidneys? You have my curiousity stimulated. I do add the nutritional yeast to the kids' pasta after its cooked, I don't cook the sauce anyway. I'll add it to their lentil stew after its cooked as well.

[mothwing]

I have come to believe that the nutritional value of yeast flakes are lost when cooked over a certain heat.

I still add it to stews, pasta sauce, it tastes lovely in a baked sweet potato with veg spread and mashed avocado. :chef:

Sometimes for breakfast I'll have wholemeal toast with veg spread and some flakes on top for a light savoury start to the day (cant remember where I copied this idea from now - well done whoever it was anyhow)