COOKING SALT – YEAST AND YEAST EXTRACT (VEGETABLE INSULIN)

Professor Abderhalden has discussed yeast and yeast extract in his publications, even calling them a kind of vegetable insulin. Yeast and yeast extract have a stimulating effect on the pancreas if it is not functioning properly and the internal secretion is upset, that is, if the islets of Langerhans are weak and do not secrete sufficient amounts of insulin. Diabetics should therefore use yeast extract for seasoning and as a sandwich spread, with a topping of sliced onions, in order to benefit from the sulphur they contain.

Yeast extract and yeast itself should only be taken in small but frequent quantities.

I would like to stress that ‘live’ yeast has certain disadvantages for those whose intestinal flora is disturbed. When the yeast cells, a kind of fungi, reach the intestines they usually cause fermentation and flatulence, although this is not a problem when the intestinal flora is normal. If you are sensitive, take yeast extract, which is also much more convenient to use as a spread and in stews, soups and the like. Simply dilute the extract in warm water.

*1098/28/1*

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Tags: Herbal