Doctor's Note

What a frustrating experience it was hounding these companies to answer simple questions about the safety of their products. Just as I finished recording this video, though, I had a revelation: why not do our own testing? Even if all the companies did get back to us, why should we believe what they say? So I am hereby announcing the NutritionFacts.org Research Fund. Do you eat nutritional yeast? Even if you don't, do you want to know if the companies were lying? Then donate to the Fund, and as soon as we’ve raised enough, I’ll send off samples from each of these brands to an accredited lab and we’ll find out. Any money left over in the Fund will go to future research projects. Want to know if there are heavy metals in popular brands of amla or turmeric? Should we check Eden Foods' preliminary bean results? Check for oxidation by-products in DHA supplements? You tell me! Leave your suggestions and comments on the Research Fund page, and we’ll post all the results when they come in.

Important to know since they don’t call it nutritional for nothing. See:

If you do have gout, there is a natural remedy that may help; see Gout Treatment with a Cherry on Top and Treating Gout with Cherry Juice.

Anything else we can do during cold season? See:

If you haven't yet, you can subscribe to my videos for free by clicking here.

7/30/15 update: The results are in! See: Three Brands of Nutritional Yeast Contain Detectable Lead Levels But the Risk is Minimal. In short, we found detectable amounts of lead in samples of Frontier, KAL, and Whole Foods brand nutritional yeast, but the lead levels were so low that they all comply with the exceedingly (and justifiably) strict California Prop 65 standards. Still, I advise pregnant women who eat more than a third of a cup a day on a regular basis to choose a different brand. No detectable lead levels were found in Bob's Red Mill, Bragg's, Dr. Fuhrman, Red Star, or NOW Foods brand nutritional yeast.

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  • Julien Brown

    So how do I implement nutritional yeast in my daily diet?

    • Joevegan

      Put in smoothies, on popcorn, and in sauces where you want a cheesy unami flavor. There is a potato salad recipe on VSH that uses it.

      • Matt K

        How do you get nutritional yeast to stick to the popcorn? It all just collects at the bottom of your bowl.

        • jazzfeed

          Pour over the organic popcorn some organic pasture-fed melted butter first, then sprinkle the yeast.

          • Lin

            jazzfeed, butter is harmful to health. Nutritional yeast will stick if it’s slightly warmed.

          • Ary Aryapour

            butter? WTF? are you serious? What a TERRIBLE suggestion. “Pasture fed” LOL like that makes a difference in the nutritional profile? Butter is TERRIBLE for your health and morally wrong.

          • jazzfeed

            You should catch up on the research, although a religion might be in-between.

          • Ary Aryapour

            You mean that you want me to ignore the mountains of research showing that dairy products are harmful to health and promote certain cancers so that you don’t have to hear bad things about your bad habits? LOL. Get out of here with your brainwashed ignorance.

          • jazzfeed

            I understand commercial “milk” covers a multitude of sins. And language is a double-edged sword. In the 70s I was fine with drinking Alta-Dena Certified Raw Milk. ‘Certified’ meant met state hygiene standards. But I’ve been in another state for and haven’t touched milk in decades now. Commercial milk is as bad as you say. On the other hand, if I had the land, the unsprayed well-watered and healthy grass and foiliage and the cow, which I’d feed no GM grain whatsoever of course and 100% organic otherwise, then I would maybe partake of some of that milk or even make butter. What is CLA Ary? Are you a vegan?

          • Ary Aryapour

            Ummm no, we were never evolved to consume mammary excretions from s pregnant cow. That’s why a larger percentage of people can’t even digest lactose, and consuming dairy results in the same Ill health effects as consuming meat.

            Increased prostate and breast cancer risk, diabetes, obesity, acne. Yeah what a bad idea. Every nutrient we need is attainable from eating plants, why the hell would anyone in the right mind eat excretions from a cow who eats plants when we can just obtain the nutrient from the plants ourselves.

            There really is no scientific or logical argument for defending a non vegan lifestyle.

          • ReBalancincAct

            You may be interested in the book: The Devil in Milk. It describes A1 and A2 gene milk products and associated health issues resulting from A1 consumption. This may help clarify the disease connection to ‘milk’.

          • -Alexander-

            Jazzfeed, your okay. Those people responding are entitled to their opinion. You offered a suggestion, they don’t have to do it. Your okay by me. -Alexander-

          • Wilma Laura Wiggins

            There are lies, damn lies, and research – lol – some research. Look up butter and fat on here.

          • Wilma Laura Wiggins

            Stay calm, eat plants.

    • quickdraw

      I love it sprinkled on top of my daily salads and also use it as a key flavor enhancer in my steamed potato dishes.

    • Ⓥince Green

      I often use it with zucchini and quinoa. Cut the zucchini in pieces and put them in a pot with just enough boiling water to get them soft. Meanwhile you cook the quinoa. Once the quinoa is ready, and the pot in which zucchini is boiling doesn’t have too much fluids left, add the quinoa to the zucchini-pot. Now there should be little fluids left. Add lots of nutritional yeast. Depending on my sodium intake that day I will add some salt, which really makes a difference. (great with, but fine without)
      (For me alone I usually use 2 medium zucchini, 120-150g quinoa and about 50-70g nutritional yeast. I am a big eater though.)

    • Susan

      The Forks Over Knives All Star cookbook has an amazing dish that has a creamy pasta sauce made from cashews and nutritional yeast. That is really the only time I use it, in pasta dishes.

    • walterbyrd

      Tofu scramble.

    • Maureen Okun

      I use it wherever I used to use parmesan, on tofu spaghetti sauce, for example. It is also great mixed with crushed walnuts as a topping for a lentil lasagna or a beany casserole.

    • Kathy Sturr

      Lately, I like it sprinkled into my oatmeal. I like savory breakfasts. Sprinkle it on anything – rice, popcorn, potatoes, pasta … Being Vegan, I use it a lot in cooking for example dairy free mac-n-cheese or in tofu scrambles.

    • AnnaleighBelle

      I love it in my miso soup – tblsp of miso, sprinkle of liquid smoke, some nootch (nutritional yeast) and some low-sodium soy sauce mixed in warm water. Add hot water in which dry-sauteed shiitake mushrooms have been boiled (as well as the mushrooms) and any other veggies you fancy. Rich and delicious.

    • Tszeecous

      I love it in soup, especially potato soup. I also put it in my raw seed and nut bottles instead of salt, but shake before serving as it does settle.

    • ricklomar

      Hefeweizen. Cheers!

    • alice2112

      There are many great suggestions on this link from Whole Foods: “Get To Know Nutritional Yeast” http://www.wholefoodsmarket.com/blog/get-know-nutritional-yeast

    • charlesbodman

      I suggest you make this recipe (exchange tofu and whatever you want if you prefer something else) . Its the sauce that is deadly good and contains a lot of nutritional yeast
      http://www.canadianliving.com/food/glory_bowl.php

      Its incredible.

    • Melissa

      Coconut oil spray?

      • Julien Brown

        Is this an accidental post?

    • Etienne-Emile Ciopenhauer

      Drop a big spoonful on every pasta dish you make. Think of it as parmesan cheese.

  • discoteque

    FYI:
    Now Foods’ serving size is 16 g and Bragg’s is 5 g.
    No wonder Bragg can get a lower result of lead contamination per portion.

    And for whatever reason Now Foods have a Red Star logo on the label.

    • Jack P

      Weren’t the comparative lead content lab results in the video given in ppm (parts per million, rather than in amounts per serving? Maybe Bragg’s wins, after all? We’ll know better once NF is able to do its own analysis!

      • discoteque

        I do not know how parts per million relate to real grams but:
        According to Dr. Greger’s word – 0.01 ppm is 0.25 mcg per Bragg’s serving size or 0.05 mcg of lead to 1 g of yeast.
        According to Now Foods’ word 0.5 mcg per serving of 16 g or 0,031 mg of lead to 1 g of yeast.

        Afterall Now Foods win!

        • Alex

          The wonderful thing about the metric system is that the maths are easy. ‘Micro’ means ‘one millionth’. So a microgramme is exactly one millionth of a gramme.

          1 g Bragg yeast < 0.01 mcg lead (per gramme)

          ? g Now yeast < 0.5 mcg lead (per day)

          I certainly wouldn't claim that Now wins. First of all, they seem to be intentionally deceptive. Per gramme? No. Per serving? No. Per day. Whatever that means!?!?!

          Let us assume the daily serving size is 16 g:
          16 g Now yeast < 0.5 mcg lead
          1 g Now yeast < 0.0312 mcg lead
          Still a bit more than Bragg. I'll be supporting Bragg for two reasons, most importantly transparent honesty and integrity.

          • discoteque

            Thank you for a math lesson here. Though I was not asking.
            Thankfully I’ve been using Metric system all my life.
            However I studied Physics not Chemistry at University here is my input.
            The wonderful thing about things around you that they do have a different weight.
            Thus 1 ppm is 1 mcg per 1 gram of the same matter.
            Here – 1 ppm is one lead part per million parts of the yeast (which is lighter than lead).
            So whatever simplification is used by chemistry weight of the matter (mcg(lead)/g(yeast)) is a more physical rationale.

          • Arjan den Hollander.

            Love it how you left the mole out of the discussion, you must have thought lets just tackle Metric first, 1 bird in the hand. :)

            Thanks for the kitty yeast tip BTW, mine likes it too.

          • discoteque

            Care to clarify so we all could laugh?

            As for the ppm – I was wrong cause it appears to be “Parts per million is the mass ratio between the pollutant component and the solution”. It takes into account the weight of the solution.

            Wonder then why Dr.G said that 0.01 ppm is the half of Calif allowed intake (0.25 mcg) for Bragg when the portion size is 5 g. For 5 g its 0.05 mcg of lead.

          • Arjan den Hollander.

            A mole kept hidden from the discussion, kept underground, mole a unit of measurement in chemistry,
            come on you must be at least familiar with it!
            http://www.dynamicearthlawncare.com/wp-content/uploads/2015/02/Mole.jpg
            Scoot off back in your hole mole, we need tackle Metric first !!!

          • Arjan den Hollander.

            I am Sorry for how I responded here. I just had a internal laugh which I just wanted to share.
            Your comment made me be wrecked with doubt, and insecurity, I get overwhelmed by humiliation. This is the result of my father never in his life being able to say a single positive thing about me. Always to dumb for this or that, this on top of a world generally quite hostile to my ADHD. With after me showing him he couldn’t beat me physically anymore at quite an early age, he then commenced to intentionally triggering rage in me when he sensed I was overstimulated, humiliating me in public settings using his superior academia skills while I never had a chance in the schooling system.
            My reaction was non the less childish and I apologize.

          • Alex

            Arjan, I have looked but see no definition of ppm anywhere in California statute nor test results. However, I understand the difference between mass/mass and mol/mol for solids is insignificant. We could worry they are using the bastardized mg/L “convention” (which must/should/could/we’d hope have units).

          • Arjan den Hollander.

            Hi, I’m terribly brain foggy and can’t keep up today or yesterday possibly already, thanks for your gesture, its very kind.
            I’m going to lie down for a bit ;)

          • Alex

            The maths lesson is for anyone who wants to see that (if serving size = daily serving) NOW likely contains over 3x more lead than BRAGG.

            You’re right: mass/mass (mcg/g) is most rational. Density and volume of yeast would be inappropriate in this instance, the difference between mass/mass and mol/mol are insignificant with solids (gasses are another story) and mg/L is always inappropriate (though common).

          • discoteque

            Alex, I do not like dishonest and deception as much as you do.
            But you have to be careful here.
            Perception varies under the angle.

            We don’t know how exactly Dr.G asked them.
            1. If the question was if their product is safe under Cal law.
            Than Now Foods completely answered the question.
            Even more so they gave an answer for a regular consumer who does not want to calculate ppm to daily intake.
            And they indeed marked a _daily_ intake on the box.
            But Bragg did not care to clarify and just sent a lab result to save their time.

            2. If the question was to provide a lab results then you are correct.

            I’m not in favor of any these companies. I just buy whatever of that meets the standard and cheaper. Bragg is twice as expensive that Now Foods. I do not see a reason to pay more. But if you look on the comments under Dr.G youtube video you’ll see as of this video was an advertising for a Bragg. I just provide an information that Bragg is no better than any other product that meets the standard.

          • Alex

            True: We both dislike dishonesty and deception. :)

            Thank you for clarifying “daily serving” (in this case same as “serving size”).

            Dr Greger stated that “despite repeated requests [Now Foods] would not provide me with documentation to substantiate their numbers” which implies your “2…provide lab results”. Most generously we could suggest they (and all food producers) be more transparent.

          • easyout

            nice job

    • Joseph Gonzales R.D.

      I believe when the tests are conducted the laboratory takes into account sample size. They are not testing the entire 16 grams of Now Foods, but only a sample. Same goes for Braggs, they are not testing how much is in the 5 grams, only a sample. Does that make sense? So even if the serving sizes on the packages vary, the testing methods are done similarly.

      • discoteque

        Sorry, Joseph – it does not.
        It does not matter what sample size is used in the lab.
        You have to use one: ppm or mcg per dose to compare.
        The concern is whether a single dose of the yeast will get you over California’s lead limit or not.
        Whether you buy Now Foods or Bragg you’ll stick to recommended daily serving size (if you are responsible consumer).
        So it very much matters both – lead concentration and a labeled serving size.

        • Joseph Gonzales R.D.

          The labs actually needs way more than 5 or 16 grams to run the lead tests. I was incorrect in my above post. I assume they standardize the test and are able to reveal how much lead (whether ppm or mcg) was found, then based on the serving size we could know lead concentrations. Dr. Greger explained as soon as we’ve raised enough he’ll send off samples from each of these brands to an accredited lab and we’ll find out! I too am eager to learn the results. Let me investigate more. I agree with you both lead concentration and serving size is important! Thanks for catching my error. I am not an expert on this matter nor have I ever analyzed lead in the laboratory.

        • Alex

          I think you’re both saying the same thing.

          Ppm is similar to percentage, except part per million (ppm) rather than part per cent (hundred). I haven’t found California’s definition of ppm anywhere (whether mcg/g, mol/mol, or mg/L, or whatever), but it does seem to be a percentage, not an absolute upper limit.

          “California considers candies with lead levels in excess of 0.10 parts per million to be contaminated.”

          ( http://www.cdph.ca.gov/programs/Pages/FDB%20Lead%20In%20Candy%20Program.aspx )

    • Suzanne

      Bragg’s does the same thing with their liquid aminos serving size. Everyone thinks that Bragg’s is lower in sodium than low sodium soy sauce or tamari when it’s actually higher because of their smaller serving size.

  • HemoDynamic, MD – NF Volunteer

    Great piece! I didn’t know about the powerful antiinflammatory effects of yeast ‘Until Now’

    • AnnaleighBelle

      We need to have a video-viewing party where we drink every time Dr. G uses the phrase “…until now.”

      • Joe Caner

        What do you do? Down a VitaMix pitch full of green smoothie?

  • Linda

    There are other brands of nutritional yeast and if testing is undertaken I’d like to know about Karen’s Energy nutritional yeast, Foods Alive nutritional yeast, and Dr. Fuhrman’s nutritional yeast as well. Interesting information. I will say that adding nutritional yeast to my diet has done nothing to alleviate my sinus and allergy issues. Darn!

    • Tobias Brown

      And what about the stuff we might buy in bulk at the coop store? No labels there.

      • Joseph Gonzales R.D.

        Good question! I think it varies. You’ll have to ask the store manager what brand they use.

      • Charzie

        Yeah, I asked an online retailer I frequent, who also will sell in bulk, about the B-12 status of the brewers yeast they sell a while back and was told “sorry, we don’t have that information” with no further assist. I may have to try again with yet more direct questions…and perhaps a nudge, as I am not real thrilled about not knowing about what I am ingesting!

        • Tobias Brown

          I can’t imagine that it’s legal to not inform customers of the brand of a bulk product upon request for this information though I wouldn’t be too surprised if that’s the case. Regardless, any vendor who isn’t willing to inform customers… might need a good talking to. :)

          • Charzie

            I was always pleased with them, so I was really disappointed getting blown off like that, and I am trying not to dash off a cranky letter and over-react because to be honest, I am miffed. I don’t have disposable income to trifle with, but have fed their coffers with quite a few hard earned dollars over time based on trust, and so I feel abandoned. I know in these days of big biz and faceless commerce I shouldn’t take it personally, but I do! Especially because they supposedly pride themselves on their old-time (circa 1929) business ethic. Times have sure changed!

          • Alex

            I think it’s a worthy fight, if you have the time and energy. Bioavailable B12 (as I understand) would be an additive. You have every reason to expect disclosure of all additives/ingredients in the foods you consume.

          • Kim Churchman

            Bill Gates said, ‘A disgruntled customer is the company’s finest asset.’ You would be doing them a service if you politely convey your disappointment. Go for it!

      • Alice

        Last time I looked, my coop (one of the associated coops, west coast) offered 2 different nutritional yeasts, both from Red Star, a “large flake” (much bigger pieces) that contained B12, and a “fine” that didn’t contain B12. The nutritional label info was on the inside of the bulk container lids. So there are 2 grades of Red Star to test for lead. I also think Red Star manufactures yeast that’s repackaged and sold by smaller food companies. Cronometer gives different values for Red Star, Frontier, and Whole Foods nutritional yeasts, so there are multiple manufacturers. No lead values for anything of course. I’d love to see what the CA coops offer and how they post lead levels… Can anyone “here” from CA do a little sleuthing? How wonderful that CA requires and posts this information.

        • Lin

          Dr.Greger, what about the Marigold Engevita brand (one with B12 (doesn’t seem as nice), and one without).

    • Susan

      I hope when Dr. Greger tests KAL’s, he will separately test their unfortified nutritional yeast as well. Their unfortified nutrional yeast is imported from Estonia. Does that mean it’s more contaminated than their fortified product? less?

    • Joseph Gonzales R.D.

      Thanks for sharing. I think we tested some of those. Stay tuned for our results. Sorry to here no sinus relief, darn!

  • WillCall

    Prop 65 is a big pain in the rear. They seem to recently been increasing enforcement here in California. Now I can’t order cocoa, milk thistle or nettle root by mail order, apparently due to minute quantities of naturally occurring lead, while just a few months ago, I could. Funny thing is that those items are still available in stores in California- although not at the discount prices I use to get them by out of state mail order.

    • Tobias Brown

      Lead in cocoa came across my radar recently. The levels reported seem high. Maybe it was a farce study. Anyway. I stopped with cocoa.

      • WillCall

        I don’t think cocoa is harmful in any way. In fact, the kuna Indians thrive on it: no high blood pressure and virtually no heart disease, stroke, diabetes or cancer. And they drink five cups of cocoa a day.

        http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3835452/

        After a lifetime of drinking so much cocoa, how has the lead in it harmed their health? I’ve got the feeling that either lead isn’t absorbed due to other factors in cocoa, it’s excreted from the body or there’s not enough lead in cocoa to worry about. We would do well to imitate the Kuna. I’d clean my radar screen, Toby and relax with a nice hot cup of cocoa.

    • cosmiccraig

      Prop 65 seems to me to be a way to restrict and discourage use of natural health products. I think I read that food and drink products are exempted from the law. Otherwise many foods and drinks could also carry warnings or restrictions. That would of course be very costly and difficult to deal with. So this is an attack on the natural health industry with the intent to scare consumers away from using health-promoting natural products.

  • noemarcial

    i have read that when you take away the bitter taste of the nutritional yeast also its loses some properties (b vitamins etc). is this true? we have to choose the bitter one or the sweeter one ? for me it could be because when you reheat you may lost some vitamins. but i don’t now the science behind this . so thank you!!

    • Joseph Gonzales R.D.

      Not sure, noemarcial. I have not heard of removing the “bitter” taste.

    • I think you may be confusing Brewer’s yeast with nutritional yeast.

      • noemarcial

        You are right Michael, I was confusing all this time.. Im Spanish speaker, so i was eating brewer´s yeast after exercise haha nothing serious ;) Thank you!!

  • nancy

    We put it on our Air popped, popcorn! Delicious!

  • carol p.

    I’ve read that nutritional yeast contains “free glutamic acid”—the same neurotoxic compound as monosodium glutamate (MSG) – check Dr. Russell Blaylock. According to Blaylock, Free Glutamic Acid (MSG) stimulates neurons, causing brain damage to varying degrees. MSG occurs as a direct result of the growth and processing of the yeast.

    I’ve also read that the high vitamin content in nutritional yeast is the result of adding vitamins to the yeast during processing, and if that’s true, then the value of nutritional yeast that has not been fortified with vitamins is what exactly?

    • James Sloane

      Dr. Greger has two videos on MSG at

      http://nutritionfacts.org/topics/msg/

      I don’t know what Dr. Blaylock’s trip is, but apparently he’s outside of the consensus of mainstream medicine on this topic. So relax, and enjoy the benefits of nutritional or brewer’s yeast.

      • Mark

        I believe he is connected to the meat/dairy loving Weston Price group.

        • rz

          baylock is a quack

    • True, some nutritional yeasts products, such as certain products from Red Star, are fortified, for example, with vitamin B-12. Beta glucan, however, is found naturally in the cell walls of yeast, so beta glucan should be present in all yeast products.

    • Joseph Gonzales R.D.

      Hmmm not sure, carol p. Good questions. To my knowledge I have not seen any studies to support that claim. James posted a link that discusses 2 videos about MSG on NutritionFacts below. (thanks James!) I haven’t seen any negative associations with nutritional yeast and neuortoxins or MSG. Types of algae on the other hand may contain harmful components.

      • jn

        I’ve seen a lot of people regurgitate Dr. Blaylock but have seen no one confirm his assertions. Where is the truth?

    • mreslight

      I too have been avoiding nutritional yeast for fear of the “exploding nerve cells” that Blaylock talks about. I just came across this article http://kimberlysnyder.com/blog/2014/09/08/inconvenient-truth-nutritional-yeast/. It says that the glutemate found in nutritional yeast is different than the free form that is found in artificial flavorings. OK, maybe I will have some on my popcorn after all.

    • Mark G

      A few months ago I spent a week looking for a nutritional yeast that was not fortified with vitamins and couldn’t find one. And all had folic acid added, which (from my understanding) is a synthetic form of folate and can be carcinogenic. One brand claimed to add the natural folate and not folic acid, but many claims of folate are folic acid, and since I couldn’t tell and since the product was out of stock at the vitamin store, I just gave up.

  • Panchito

    Please check for the turfacea chlorella virus 1 (ATCV-1) in fresh water algae foods like chlorella or spirulina supplements:

    http://www.ibtimes.co.uk/scientists-discover-virus-that-subtly-changes-brain-makes-humans-more-stupid-1474010

  • Liz

    Why is lead needed to begin with?

    • Sandy

      My question exactly. Does the lead occur naturally or WHY is it added?

      • Joseph Gonzales R.D.

        I assume you are right and it is naturally occurring. Thanks, Sandy.

      • Alex

        Yes, lead is naturally found in soil; 10-16 ppm is typical. However, vehicle exhaust and paint from 1970’s and earlier contained lead. All of that goes into the soil, air and water. Many city’s have 1000+ ppm and extraordinarily higher levels do exist.

    • Joseph Gonzales R.D.

      Good question, Liz. i don’t think it is needed. I assume it naturally occurring.

      • Mark G

        Dr. Gonzales, I’m grateful that we have you dedicated to the discussion boards, but I wince a little each time you say, “I assume…”, “I think that..” or “I believe..”. I’d feel more comfortable if instead of starting off with, “I’m not sure,..” you just let that be your whole post.
        Respectfully,
        Mark Garcia

        • Joseph Gonzales R.D.

          Thanks for the suggestion, Mark. I wish I could know for certain but when discussing research I am “not sure” (again sorry) if studies are 100% replicable, therefore we need to be careful how we choose our language. You can always help me and our members by citing a study and adding your input.

          Best,
          Joseph

      • JHM

        Hi Joseph. I guess it depends on what your definition of “naturally” is. In the case of organically grown food, my understanding is that it is a result of air pollution from factories, cars, and the like. So foods grown in hothouses, or far from urban centers or manufacturing facilities would have considerably less. If there still were some traces, you might have to chalk it up to the fact that air doesn’t stay in one place. For non-organic food, it is not uncommon to use recycled industrial waste, from steel mill and the like, which contain lead and other heavy metals, to make fertilizer. I kid you not; Google it if you don’t believe me!

      • Jean

        What do you mean by the lead being “naturally occurring”? Do you mean within the yeast? Or do you mean within the medium that the yeast is grown upon? Also how is that one company able to keep their lead in the yeast so low?

        • Joseph Gonzales R.D.

          Naturally occurring in the environment so yes naturally occuring in the medium perhaps as well. We’ll know more when we test more products and it may be they are all very low it’s just that some companies tests and other’s don’t.

    • Mark G

      Some foods get contaminated with lead because of the machines they are processed on have lead in them. For example, a few years ago an environmental organization put out a list of kids squeeze-packs of fruits, like apple-cause in those single serve little soft-bottles. The acid from the apples was dissolving the lead in the machine fittings and leaching it into the product. Lots of major food names and grocer chain brands were listed, including Whole Foods and Trader Joe’s. Here is a similar article from the Environmental Law Foundation about packaged fruit products. http://www.inhabitots.com/85-of-kids-drinks-snacks-could-contain-high-levels-of-lead/

      Around the same time I read that the great exposure of lead come from wearing shoes in the house, because the shoes pick it up in “the streets” and outside environment and bring it into the home were is gets into the carpets and things. I don’t know how true it is, but it made me glad that I at my house, shoes always get parked outside the front-door.

    • Panchito

      In this article about chocolate, lead is thought to have come from contaminated air:

      http://www.washingtonpost.com/news/to-your-health/wp/2015/02/11/lead-and-cadmium-in-chocolate-noooooooooooo/

      “The average lead concentration of cocoa beans was <- 0.5 ng/g, which is one of the lowest reported values for a natural food," they wrote. "In contrast, lead concentrations of manufactured cocoa and chocolate products were as high as 230 and 70 ng/g, respectively, which are consistent with market-basket surveys that have repeatedly listed lead concentrations in chocolate products among the highest reported for all foods. One source of contamination of the finished products is tentatively attributed to atmospheric emissions of leaded gasoline, which is still being used in Nigeria"

  • PamyCST

    With one pretty large stone sitting in a “safe” place in my kidney, I guess eating Nutritional Yeast is not in my future. I don’t catch colds. My immune system seems ok. I do drink Braggs Apple Cider vinegar (with the Mother in it) in water in the mornings. Is THAT nutritional yeast?

    • Joseph Gonzales R.D.

      Hi PamyCST. Apple cider vinegar is different from nutritional yeast. What does the science say about apple cider vinegar. Is apple cider vinegar good for you? Find out here.

      Thanks,
      Joseph

    • Charzie

      You don’t necessarily need to concern yourself with nutritional yeast, the video specifically mentioned uric acid kidney stones, and most stones I believe are composed of calcium…I know mine were! (Ouch!) Funny thing is, when I ate a SAD, I had 6 bouts of stones over maybe 15 years. Considering that the advice I was always given was to drink plenty of water and avoid food (mostly leafy greens) high in oxalates, I find it interesting that now that I consume way more of them then I ever did before, I’ve miraculously avoided the biennial agony! I don’t profess to know the specifics, but I know cleaning up our diets is key. I decided up front when I embarked on this path that nature knows balance, and if I eat a whole plant food natural diet, I will benefit from same. It’s been amazingly true in so many regards!

      • PamyCST

        Thank you Charlie, and I totally agree about the SAD and the health promoting whole food mostly plant based nutrition. For the last five years I have eaten that way choosing no meat and occasional fish and minimal alcohol. No longer have two URIs each year, my body has totally changed shape, my energy increased, no Brain fog, and I sleep so well! And my skin….wow.

  • Since beta glucan is actually a class of types of fiber, of which there are multiple forms, I wonder if the immunomodulation benefit is specifically a function of yeast-sources beta glucan and perhaps not other forms, such as those present in oats or barely.

    • Joseph Gonzales R.D.

      Good points, Steve! I believe all forms of beta-glucan may be beneficial as you mentioned. Don’t mushrooms too contain beta-glucan? I love mushrooms and agree with Dr. Greger that mushrooms are under appreciated.

      • Mushrooms (a mainstay of Traditional Chinese Medicine) indeed do contain beta glucans, but I believe in varying amounts and forms depending on the type of mushroom. And, of course, yeast, which was the subject of the video, is itself a fungus. While it is good practice to include all of these – barley, oats, mushrooms, yeast – in a healthy varied diet, it would be useful to know which sources provide an immunomodulation benefit.

        • Arjan den Hollander.

          Yessiree bob! That would be a nice topic, an in depth on mushrooms please! :)

          • I had never hear of Paul Stamets. Amazing fellow, along with his mushrooms.

        • Joseph Gonzales R.D.

          Have you seen this Ask the Doctor Q&A? on reshi mushrooms? I have not combed thru the citations, but this type seems to have immunomodulatory effects in cancer patients. I suppose it would have the same benefits in healthy individuals.

  • Dew Drop

    Dr Blaylock says nutritional yeast is too high in glutamates – a neurotoxin? Comments?

    • WillCall

      Nope. See my comment to carol p, below

    • Joseph Gonzales R.D.

      Hi Dew Drop. I think I agree with WillCall. I haven’t seen any negative associations with nutritional yeast and neuortoxins. Types of algae on the other hand may contain harmful components.

  • pgyx

    I would like to see Dr. Greger’s and Joseph Gonzales’ take on the evidence regarding whether folic acid (vs folate from food) supplementation raises breast (and other?) cancer risk. Fortified nutritional yeast has added folic acid, but I was able to find only two unfortified brands (Kai and Foods Alive). Would like to know the lead content of these.

    In a similar vein, is there increased cancer risk from long-term supplementation with higher doses of methylated B12 and B9?

    • Joseph Gonzales R.D.

      Hi pgyx, Thanks for your question. Dr. Greger has a video Can Folic Acid Be Harmful?. Please check it out if interested. Furthermore, on the Braggs label of nutritional yeast it shows 1 Tablespoon = 40% of daily folic acids needs. I think popping folic acid supplements at higher doses is different than using a bit of nutritional yeast. Some members are talking about folic acid free nutrition yeast, so that is an option for those worried about too much folic acid.

    • Joseph Gonzales R.D.

      Not sure about long term doses of B12. I have not seen anything in the literature to suggest cancer risk.

      • pgyx

        I appreciate your responses. The B12/B9(folic acid) concern is specifically for methylated forms (e.g., methylcobalamin). Those who have MTHFR mutations benefit from using these forms, but a physician-researcher at a conference I attended asserted that there is some evidence that high-dose methylated B12 and B9 may predispose DNA synthesis steps favoring cancer formation.

        However, he did not mention that we also know that hypomethylation in DNA synthesis, which can occur with inadequate folate intake, can also cause DNA synthesis errors and chromosome breakage, which can initiate cancer formation.

        I will contact him to see if he can direct me to the references for his comment and post more here if I learn more.

        • Joseph Gonzales R.D.

          Good call! For those folks maybe cyanocobalamin is a better choice? I agree that lower B12 is more risky than higher. Seems nutrients tend to have a double edge sword!

          • Joe Caner

            Dam!
            Everything I’ve read says that methylcobalamin is the most natural and absorb-able form of B12 available. I’ve been taking a weekly 5000 mcg sub-lingual lozenge since I went veg four years ago.

            Not that I need worry about breast cancer, but it seems that substances that promote breast cancer in women, invariably lead to higher prostate cancer rates in men.

            Is there cause for concern?

  • Devin

    Anyone know what brand Whole Foods uses in their bulk bins?

    • Joseph Gonzales R.D.

      I have heard Red Start, but cannot guarantee until you ask! It is probably whole foods brand, come to think of it. Thanks, Devin

      • Devin

        Thanks Joseph! Good call, probably best to ask them directly :) What a shame that even with healthy foods there is risk of contaminants!

      • Devin

        Update: My local Whole Foods uses RedStar in their bulk bins, which unfortunately did not provide information to Dr. Greger, so I will have to find a new source! Anyone know a good online vendor that is clean?

        • Joseph Gonzales R.D.

          Red Star replied! They are clean! Please see Dr. Greger’s comments and click on the dropbox hyperlink to see Red Star’s results. Thanks, Devin for getting back to us.

          • Devin

            Oh that’s awesome! What a relief, no need to find a new source! Thanks, this community is so awesome.

    • Suzanne

      All of the Whole Foods stores by me in San Diego, CA carry the Red Star fortified brand of nutritional yeast in their bulk bins. I do not like the fortified version because of the added cancer promoting folic acid. I do not think Red Star makes any that is unfortified…I know KAL brand does, although it is hard to find.

  • Guest

    What about the high amount of added vitamins like Folate? Should you really be telling people to eat the fortified yeast products?

    • Joseph Gonzales R.D.

      Totally up to you! Dr. Greger is simply reporting the evidence. Dr. Greger has a video Can Folic Acid Be Harmful?. Thanks for your question!

      Best,
      Joseph

  • Psych MD

    Note that the dosage in the study (900 mg.) was a fraction of the suggested serving size of either of the two products discussed.

  • Alef1

    Actually, aside from lead I recommend paying attention to the amount of toxic AGEs in nutritional yeasts. Many brands dry their yeast at very high temperatures – often intentionally high so that they have a toasted flavor, which many people like. As yeast has a very high protein content, and as high temperatures will make AGEs in high protein foods (and I hate to think how high temperatures might chemically modify the RNA/DNA also present) , I avoid using yeast processed at high temperatures. I contacted a number of companies about their processing temperatures, and most used high temperatures. I only found one brand that used a low temperature, Lewis labs, who informed me by email that their yeast “is drum-dried at very low heat (no higher than 60 C) .” I do not know how much lead their product contains, although their label does not have any warnings or other information as to lead content.

  • JHM

    I once had a very extended conversation with the chief scientist of a major brand of vitamins, the first time I received a bottle of supplements from the company with a warning label stating that according to California Prop 65 it had to be labeled for lead. What he told me, and I can only pass it on with no real way to validate his claim, is that Prop 65 is so strict that if vegetables grown in open fields, not hothouse, were to be tested, they would also have “background levels” of lead in excess of the standard.

    • Alex

      That sounds about right. A typical plant contains 0.1 ppm if grown in soil with 1.4 ppm lead (7% absorption; leafy greens absorb even more; dried food/herbs will be more concentrated). Ancient indigenous rock and uncontaminated soil typically contains 10-16 ppm lead. I happen to know that lead levels above 100 ppm are common in Boston/Cambridge (MA, USA). The US EPA limits at 400 ppm. The human body has about 2 ppm overall while our bones contain about 30 ppm.

  • fred

    I take 500 mg/day of RNA derived from brewers yeast….so there might be other benefits from nutritional yeast?

    ” After them take only 500–1,000 mg of RNA daily, he began to notice an improvement in skin tone and elasticity after

    about two to three weeks. At daily dosages of 5 g, these changes were evident within a week. Also within two weeks, his patients

    would report that they were no longer suffering from fatigue, nor did they have any a shortness of breath during exertion or angina pain.

    Then sometime between one to two months after supplementing with RNA, their skin began to smooth out and fine lines and

    wrinkles began to diminish, typically starting on the forehead. After two months, liver spots often disappeared, and after two to four

    months, senile keratoses (the common wart-like skin lesions associated with aging) lightened in color and decreased in size. This is when

    patients typically saw a drop in any abnormally high cholesterol levels.”

    From Dr. Frank by way of Alternatives newsletter.

  • Ava

    Is there any herb or root or anything that can be added to the diet that increases estrogen in women with low estrogen/pcos? What are your thoughts on evening primrose oil?

  • Kathy Sturr

    Mike Adams of Natural News aka Health Ranger developed his own lab for testing numerous products – interesting stuff!

  • Veggie Eric

    I would love to see NutritionFacts start doing independent lab testing. Maybe a new video series or section called “The Results Are In!” to present lab results of things just like todays topic, nutritional yeast. Do a comparative analysis of the important things like lead, iron, B12, zinc, selenium, folic acid, etc… of each brand.

  • Just asking – has there been any effort to get the companies to document and show the lead count like the good Dr. tried to get?

    • Joseph Gonzales R.D.

      Yes. We have information on Red Star now. Please see Research Fund page and Dr. Greger’s comments. You can see their reports.

      Thanks, CAPT
      Joseph

  • yeasty

    I don’t suppose anyone knows (including doctors on here) about a possibility of being allergic or extremely sensitive to Yeast?

    I have a lot of fungal issues.

    Toenail, skin, etc.

    I also have a lot of unresolved things that no doctor can figure out why my body won’t heal them.

    Flat warts that have spread everywhere and I have had for almost 15 years. They are typically seen in adolescence and pretty much resolve themselves by adulthood. I got mine at 27 and they have spread from there.

    My feeling is that my gut flora is all wacked and out of balance, but I eat healthy, been a vegan since 2008 and a vegetarian since 2006. Since 2012 I have become a WFPD eater, so many more fiber rich foods have been added.

    When I eat anything with Yeast in it, it seems to affect me in severely adverse ways. If I eat Nutritional Yeast or any of the other kinds I feel just awful. It was recommended I eat Brewers Yeast for some of my issues at one point, and it made me so sickly ill.

    Drinking beer back in the day seemed to give me terrible skin issues, Wine gave me terrible Acid Reflux, I believe even bread isn’t great on my system.

    I cannot find anywhere that breaks down if yeast is actually a good or a bad thing, but most doctors prescribe it, Naturopaths LOVE it, almost any “health food” site or book pushes it, fake cheese and fake meats are loaded with it.

    I cannot understand or figure out what is up with it.

    I cut out every kind of food with yeast or added yeast in it for the last 9 months, and it had exactly NO effect on my skin or health.

    The only thing all these Allopathic and Naturopaths point to is CANDIDA or LYME’s. Both of which just seem to be catch-all’s for things no one can explain.

    I have cut way down on my sugar, or eliminated it (except fruit). I have limited my fruits at times. But to no positive effect, and none of that limitation or stopping has helped my FUNGAL issues at all.

    I really, really, really don’t want to ever take an ANTI-FUNGAL med again, because I don’t want to take a chance with the health of my Liver and Kidneys.

    Isn’t there something I can do Food wise to help this Fungal, Yeast issue? Or is EATING Yeast actually going to HELP my Yeast problems, instead of eliminating it from my diet, which has seemed to make the yeast problems WORSE?

    I also suffer from extreme PTSD and Stress Fight or Flight issues 24/7 all day every day. I know there is a direct link between how my body deals with the stress and the overproduction of fungus and yeast in my system. The few times I have felt TRULY happy and not stressed, the fungal issues disappeared.

    Thank you.

    • Joseph Gonzales R.D.

      I suggest avoiding if it makes you feel worse. The yeast is inactive so I am not sure there is concern with candida. Dr. Greger has many videos on gut flora that may be helpful, but it sounds to me your doctor and health care team need to weigh-in (and they are). One thing struck me in the end of your note, how once you avoided or properly managed stress the symptoms subsided. There is definitely a connection between the brain and gut. Gut Feelings: Probiotics and Mental Health. Wishing you the best, Joseph

  • Arjan den Hollander.

    I just got the Nutritionfacts.org research fund mail, that I applaud wholeheartedly!
    Lets grab those WFPBD unanswered questions issues by the cojones. :)

    Big thumbs up!

    • Suzanne

      I would love them to test some of the products at Trader Joes for GMO. Trader Joe’s claims that any of their house branded products are GMO free, yet they do not have that stated on any of the labels. I’d be really curious about their corn tortillas.

  • Shmookel the rug merchant

    Is there anything in particular about the Beta Glucan in Nutritional Yeast that makes it so valuable as a anti- inflammatory? I eat oats which is more “famous” for its BG content and presumably there is more BG in a cup of oatmeal then in a TBS of Nutritional Yeast- Does anyone know? I also enjoy Nutritional Yeast but as a condiment. In addition, I eat a lot of Barley ( Hulled) which has even more fiber than oats and presumably more Beta Glucan. If one wanted to maximize their ingestion of Beta Glucan, should one eat Nutritonal Yeast, oats or barley? Is there any difference in the chemical make up of the Beta Glucan in Nutritional Yeast that makes it more “valuable” than the Beta Glucan in oats or barley?

  • Joe Caner

    I’ve been working in at least a tablespoon of baker’s yeast daily since this video came out. I have yet to go to the store to score some nutritional yeast and I have a pound of Red Star active dry yeast from Costco in an air tight container in the refrigerator so that’s what I’ve been using.

    I quite like the taste of it on cooked vegetables. It’s very savory and really good.

    Not so good in a green and fruit smooth. Savory and green smoothies don’t really work for me taste-wise, and I can taste the sodium from the yeast in the smoothie as well.

    It’s not my thing.
    YMMV, BTW, no colds yet ;)
    jc

    • Joseph Gonzales R.D.

      Red Star “active” yeast? Sorry joe just read your comments and I saw the word “active”. I believe all the nutritional yeast is inactive. Thanks for you posts! I appreciate it.

  • Tom

    Each of the nutritional yeast brands listed above have FOLIC ACID listed in their ingredients. From previous Dr G videos we learn that FOLIC ACID, the synthetic of FOLATE is a cancer promoter. Please help me with this confusion. Are you now recommending these brands are ok with the FOLIC ACID? The only brand I have found that does NOT include FOLIC ACID is the Whole Foods Market Brand of Nutritional Yeast. Please advise.

    • Suzanne

      Our Whole Foods bulk yeast is Red Star and does contain synthetic folic acid. I’m in the San Diego, CA area. I do not believe Red Star even makes an unfortified version, I know KAL does.

      • Tom

        Thank you for the information about BULK nut. yeast at WFM. I was speaking about the nutritional yeast that is in a large CAN in the supplement aisle. There is NO folic acid listed as an ingredient. All the others listed in Dr G video DO LIST folic acid. Ingredients say NUTRITIONAL YEAST. (only… no additional additives allegedly)… and it lists 190 mcg of FOLATE (and NOT folic acid) on the label.. So I have chosen to get this one – NO FOLIC ACID…. Am I incorrect? Is there FOLIC ACID in the WFM N. Y. in the can?

    • Joseph Gonzales R.D.

      Hi Tom, I commented on this further down the thread. Please see my comments, here and here. Thanks! Joseph

    • Thanks to your posts, Tom, Yesterday I went to WF supplements aisle and found Their brand with no enrichment, just Nutritional Yeast on ingredients, and folate in label. Now what about their heavy metals? I hope we don’t have to worry about that.

      • guest

        Read the posts to Joseph Gonzales above. Un-fortified nutritional yeast is not necessarily free of synthetic vitamins.

  • Tszeecous

    I’m in. I get my nutritional yeast at the Whole Foods bulk isle. Thanks for everything you do. You are loved.

  • Peter Chen

    According to WebMD, “Early research shows that taking a specific brewer’s yeast product (EpiCor by Embria Health Sciences) reduces the risk of the common cold or flu in healthy people who recently received flu shots. This product also helps symptoms resolve faster.” See http://tinyurl.com/p3qhcw3 under “Uses” tab.

  • Finally heard from Redstar! Just waiting to see if they’ll give me permission to post their test results, but they sent me two 3rd party reports saying <0.02 mg/kg (ppm). Looks like we're finally getting somewhere! Keep an eye on the Research Fund page to see the results of the head-to-head tests we’re doing ourselves (thanks to your support!)

    • guest

      Please see the “guest” posts above to Joseph Gonzales. The un-fortified nutritional yeasts are, ironically, not free of synthetic vitamins. The companies are able (and do) to grow/manufacture these un-fortified products by using synthetic vitamins, they just are not allowed to “add” them to the product at the end stage, whereas nutritional yeasts that are “fortified” have the synthetic vitamins introduced in the beginning stage of growth of product, as well as at the end (the fortified stage). This is a loop-hole, whether intentional or not, to be able to label your product un-fortified. How do I know? I have it all in writing, and I went to the top of the food chain at these companies, inquiring about the manufacturing of these products (“Now just how do you get the vitamin levels even in the un-fortified versions to be so high?”) Well, I just explained.

      This should be a big deal, as it seems likely that one is ingesting synthetic vitamins in the “un-fortified” products. Hope this makes sense. Suggestion: ask for the actual engineer/chemist/ etc. at the company to answer your questions. And get it in writing. Let them know your life depends on avoiding synthetic vitamins in any shape and form.

  • Bill131

    What about beta glucan capsules?

    • Joseph Gonzales R.D.

      Not sure the research? I always like to stick to whole foods when possible. So in this case, oats, grains, mushrooms, and a bit of nutritional yeast.

      • carolp

        nutritional yeast is a whole food?

  • rebeca

    doesn’t nutritional yeast aggravate candida?

    • Joseph Gonzales R.D.

      It is inactive yeast, so no it doesn’t appear to contribute to candida at all

  • Robert Haile

    How about Vegemite and Marmite?

    • Joseph Gonzales R.D.

      Good question about Vegemite and one that another member gave me permission to post. Here is the question:

      “Vegemite: This Austrailian product contains yeast, but it doesn’t say whether it is nutritional, or if it offers the same benefits as you state in your article… I would appreciate it if you would tell me if you think Vegemite has benefits….
      I checked with Vegemite and learned that it is brewers yeast, not nutritional, but still don’t know whether it has positives, besides vitamin b.. Sincerely, Your avid follower, Phyllis Fitzgerald”

      My Response: There only 3 papers published on vegemite I could find and unfortunately none mentioned anything on health benefits. As I scope the ingredients the only potential villain is sulfites (used as a preservative), which could be problematic for some. I think if there is brewers yeast in vegemite and folks like it than consuming a serving a day would be fine, perhaps even advantageous? I am unsure sodium content and other nutritional facts. If others are users of the stuff please chime-in and let me know if I am thinking correctly. Thanks!

      • Robert Haile

        Thank you.

      • guest

        they add synthetic vitamins to vegemite, don’t they? I remember seeing a label stating a bunch of chemicals on it (another name for unnatural vitamins, don’t you think?

  • Jessey

    What about the fact it contains free glutamic acid in it and so its the same as msg which is a neurotoxin that kills brain cells. I mean I eat nutritional yeast but im just curious, I guess its pretty low and in any dried foods there will be some protein that begins to degrade, breaking down into the amino acids that originally formed it making them free and in the case of glutamic acid a neurotoxin?

    • Joseph Gonzales R.D.

      Hi Jessey. Not sure about free glutamic acid in nutritional yeast. I did a quick search on pubmed (glutamic acid + toxin + nutritional yeast ) and nothing seems to address the potential free glutamic acid in nutritional yeast. Have you seen Dr. Greger’s videos on MSG? It may not be as strongly linked to neurotoxicity as some thought.

      • guest

        Nutritional yeast is grown using synthetic vitamins. Even the majority of nutritional yeasts that say “un-fortified” were still grown with synthetic vitamins, it is just that these synthetic vitamins (and minerals) were not added to the product after the growth. Sort of a loop-hole for them to claim that the products is natural and un-fortified. I have checked and verified this with the major manufacturers.

        • Joseph Gonzales R.D.

          Interesting! Can you enlighten us where you heard this information and what companies you targeted? I thought nutritional yeast was grown from molasses, but I am not aware of synthetic vitamins added.

          Thanks,
          Joseph

          • guest

            I got this information firsthand: I emailed and called the companies. All the major ones. I suggest you do so yourself. And I have it all in writing. My suggestion, if you do so: ask for a senior representative who will take you seriously, someone who has direct knowledge of the engineering of the product. Not an employee reading from the company literature. And let them know you are allergic to synthetic vitamins (life and death situation) or they might not take you seriously. Once again, all my facts are in writing. And also consider, look at the sky high vitamin and mineral counts in the “un-fortified” nutritional yeasts. They are still way higher than would occur naturally without adding synethics to the growth stage of the product.

            The nutritional yeast that you buy in the store at Whole Foods, and other reputable health food stores, if the products says “un-fortified” on it, this just means that they did not “add” synthetic vitamins” after the product was grown. But, they did use synthetic vitamins in the growth or processing of the ingredients.

            The possible exemptions to this are some (but not all) of the “brewer’s yeasts” that one can sometimes find at Whole Foods and other stores. It seems (so far to me) that some of these are not grown with synthetics.

            Everyone here, Dr. Greger, and all the others who take nutritional yeast take note: you are ingesting synthetic folate (folic acid) every time you use the un-fortified nutritional yeast. Such irony but it is true. A manufacturing loophole. This should be a warning to all here.

  • Mirror Mirror Poetry

    lucky me, I have some for baking. great for cooking black bean burgers.

    • MMP,
      Would you like to share your burger recipe? Sounds good!

      • Mirror Mirror Poetry

        AH Gayle, I don’t quite remember much of it… we blend everything up in the blender… We use chick pea flower to help hold things together and then bake them… Looks like I need to cook more bbb’s so I can better answer this question!

  • Having read through all the comments, I still wonder which Nut Yeast is best, with least lead, without folic acid? Whole Foods in box in supplement aisle? IF WF Bulk is really Red Star… would it not be Red Star in supplement aisle?

    • guest

      see the guest post just below. All nutritional yeast, to my knowledge, is grown with synthetic folate (folic acid). The companies that claim they are not fortifying are telling the truth, but what they are telling you is that they do add folic acid after the yeast is grown, yet they do grow the yeast with the synthetic/folic acid. The companies that fortify the nutritional yeast do both processes: they grow the yeast with folic acid and they add it at the end as well. Either way, fortified and un-unfortified, you are still getting the synthetic/folic acid that you actually do not want, and want to avoid.

      I’ve got this in writing from every major brand in whole foods. The un-fortified versions at Whole Foods have been grown with the synthetic, but are not added afterwards. It is a loop-hole, whether intentional or not. I hope this makes sense. I avoid all nutritional yeast completely as a result of this thorough research on my part.

    • Joseph Gonzales R.D.

      Hi Dr. Delaney. Red Star did respond and Dr. Greger mentioned their update. Please see his comment on the Research Fund page.

  • Eric Salisbury

    I’ve recently switched to Sari foods unfortified Nutritional Yeast. This stuff is full of Zinc (>20% DV) and is not grown on gmo beet sugar. I haven’t check to see if there is lead in that brand yet. I wonder how the lead is getting in the yeast in the first place.

    • Joseph Gonzales R.D.

      Thanks Eric. We are checking Sari Foods :) Stay tuned for more information.

      • Eric17

        Awesome! I will stay tuned :)

  • Jim Hays

    Does natural yeast (such as what is in sourdough breads) have these same properties as Bakers yeast??

  • Sarah V Lucas

    I’ve heard that the naturally-occurring MSG in nutritional yeast can cause brain lesions. Do you have any info on this? Is it a concern?

    • Joseph Gonzales R.D.

      Hi Sarah. I have not, sorry. If you come across any research please post! I mentioned MSG in a below comment if interested.

  • Steve

    This study referenced was using brewers yeast, not nutritional yeast. They’re not the same thing. When are they going to do a study on “nutritional yeast” and immune system?

  • Lilly

    Can you address the candida overgrowth issue. Some professionals say it is nothing, others prescribe radical diets and drugs and / or supplements.

    • Joseph Gonzales R.D.

      Nutritional yeast is inactive so would not contribute to candida.

  • tin

    Is Nutritional Yeast safe to eat because I read that its a neurototoxin? i’m so loving it. :-(

    • Joseph Gonzales R.D.

      Have not seen any research about neurotoxin in nutritional yeast.

  • Luz

    I’ve read that Nutritional yeast turns into free glutamate in the body? Does anybody know something about it?

  • barbarabrussels

    The only nutritional yeast available here (Belgium) is a German brand called Dr.Ritter. I’d be happy to send a package to your lab ;-)

  • john tiffany

    rather than call myself vegan I prefer to be known as a
    vegetusian. vegetus is Latin for healthy, so I follow a healthy
    plant-based diet–vegetusian. “vegan” sounds like a
    self-abnegating Jain who won’t swat a mosquito that is biting him–I
    am not that stoic. otherwise I respect animal rights but I don’t
    hesitate to eliminate varmints.

  • lucy

    is it true that nutritional yeast turns into free glutamate?

    • lucy

      I mean when it is metabolized in the body.

  • Kaytlin218

    Hi there! I couldn’t find any articles or videos on vaginal yeast infections- the diet/lifestyle connection. I want to be proactive but I am having a hard time finding proper information on the subject. My MD didn’t seem to know what to say. Any help would be so much appreciated! Thank you.

  • I have checked with Merigold (Engevita Nutritional Yeast Flakes) and they have also send me their technical data sheet for all of their nutritional yeast products and they are all below 1 ppm (Arsenic < 2 ppm, Lead < 1 ppm, Mercury < 0.1 ppm, Cadmium < 1 ppm)

  • Etienne-Emile Ciopenhauer

    Please make more videos about medicinal mushrooms.

  • pasquale

    Thank you so much for all your hard work. The information you share is priceless….so glad you don’t charge for this, we could never afford to pay for its true worth. We bought your book (what a value) Thanks for that too, it is amazing. Now we are learning “How Not To Die” like everyone else. I don’t mind dying, just don’t want it to be my fault. ;-) We love you! Thank You! Thank You!

  • Anthony Dissen, MA, RD

    I have concern about nutritional yeast and the folic acid it is fortified with in just about every brand I see. I absolutely love nutritional yeast, but am concerned that I may be harming my health in other ways due to large intake of the synthetic folic acid. Are there brands of nutritional yeast that do not have folic acid supplementation? Or is the folic acid in nutritional yeast not as much of a concern when compared to other supplemental or fortified sources of synthetic folic acid?

  • So glad to hear it about BRAGGS. Definitely one of the companies I trust.

  • emp

    I can’t find any figures (if anyone finds any …), though internet consensus seems to say the highest source is barley. That may be among the reasons of its value as a staple and/or main or most important grain of antiquity.