Guest guest Posted October 5, 2008 Report Share Posted October 5, 2008 At 06:43 pm 05/10/08 +0000, you wrote: >(My mom is always worrying at me to get enough protein, even though >I probably get more now than when I ate meat, because I pay more >attention to what I'm eating!) > >What kinds of recipes do you all use nutritional yeast in? Do you >add it to any prepared foods? Are there different kinds and does >brand make a difference? Any other tips? First of all, more protein is *not* a good thing. High protein intake predisposes you to osteoporosis, as it increases the body's need for calcium. (Too little protein is also unhealthy, of course.) That said, nutritional yeast isn't likely to give you a *lot* of protein, as you use it by the tablespoonful, not the cup. It's also an excellent source of vitamin B-12 and has small amounts of iron and calcium, as well. Nutritional yeast it's the one that is flakes has a kind of cheesy taste. If you eat dairy, add some to your cheese sauce and use less cheese for a healthier alternative. If you're vegan, add it to a white sauce made with a vegan milk for a cheesy flavor. For more vegan ideas, see if you can find the cookbook, _The Farm Vegetarian Cookbook_ (at least I *think* that's the title; our very much used copy has lost its cover, title page, and spine). It has a vegan recipe for cheese that can be used for pizza. We've never tried it, so I can't say how it comes out... We don't use a lot of it, but we do add a few tablespoons into some recipes. If possible, add it right before serving and *don't* cook it. The B vitamins are heat-sensitive. Anywhere a slight cheesy flavor will add something is a good place to start. Brandel in Jerusalem /^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\ They'll take your soul if you let them Oh yeah, but don't you let them. --Carole King Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 5, 2008 Report Share Posted October 5, 2008 Right, and I know how much protein I should have a day -- I don't think I ever go over that amount! When I did eat meat, I rarely cooked it myself -- I ate very little and didn't usually replace it with another protein source (legumes), so I'm eating much healthier now. Good tips, thanks! The B12 is a plus. Good to know not to cook it much. Thanks! Audrey On Sun, Oct 5, 2008 at 2:55 PM, Brandel D. Falk <ImaBDF wrote: > At 06:43 pm 05/10/08 +0000, you wrote: > >(My mom is always worrying at me to get enough protein, even though > >I probably get more now than when I ate meat, because I pay more > >attention to what I'm eating!) > > > >What kinds of recipes do you all use nutritional yeast in? Do you > >add it to any prepared foods? Are there different kinds and does > >brand make a difference? Any other tips? > > First of all, more protein is *not* a good thing. High protein > intake predisposes you to osteoporosis, as it increases the body's > need for calcium. (Too little protein is also unhealthy, of course.) > > That said, nutritional yeast isn't likely to give you a *lot* > of protein, as you use it by the tablespoonful, not the > cup. It's also an excellent source of vitamin B-12 and has small amounts > of iron > and calcium, as well. > > Nutritional yeast it's the one that is flakes has a kind of cheesy > taste. If you eat dairy, add some to your cheese sauce and use less > cheese for a healthier alternative. If you're vegan, add it to a > white sauce made with a vegan milk for a cheesy flavor. For more > vegan ideas, see if you can find the cookbook, _The Farm Vegetarian > Cookbook_ (at least I *think* that's the title; our very much used > copy has lost its cover, title page, and spine). It has a vegan > recipe for cheese that can be used for pizza. We've never tried it, > so I can't say how it comes out... > > We don't use a lot of it, but we do add a few tablespoons into > some recipes. If possible, add it right before serving and *don't* > cook it. The B vitamins are heat-sensitive. Anywhere a slight > cheesy flavor will add something is a good place to start. > > Brandel in Jerusalem > > /^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\ > > They'll take your soul if you let them > Oh yeah, but don't you let them. > > --Carole King > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 6, 2008 Report Share Posted October 6, 2008 At 02:38 pm 06/10/08 +0000, you wrote: >Good tips, thanks! The B12 is a plus. Good to know not to cook it much. You *can* cook it. You'll lose a lot of the B vitamins (but not the B-12, which is stable). Minerals and protein aren't affected by heat. It's just that it's *better* not to cook it. Brandel in Jerusalem /^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\ They'll take your soul if you let them Oh yeah, but don't you let them. --Carole King Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 6, 2008 Report Share Posted October 6, 2008 Good to know! Audrey On Mon, Oct 6, 2008 at 1:25 PM, Brandel D. Falk <ImaBDF wrote: > At 02:38 pm 06/10/08 +0000, you wrote: > >Good tips, thanks! The B12 is a plus. Good to know not to cook it much. > > You *can* cook it. You'll lose a lot of the B vitamins (but > not the B-12, which is stable). Minerals and protein aren't affected > by heat. It's just that it's *better* not to cook it. > > Brandel in Jerusalem > > /^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\ > > They'll take your soul if you let them > Oh yeah, but don't you let them. > > --Carole King > > > Quote Link to comment Share on other sites More sharing options...
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