WHEY PROTEIN

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GoWise / Instant Pot Yogurt Whey Dutch Oven Crusty Bread
Nutritional yeast provides the compounds beta-1,3 glucan, trehalose, mannan and glutathione, which are associated with enhanced immunity, improved cholesterol levels and risk reduction of cancer. Effects of whey peptides on cardiovascular disease risk factors. The effects of whey protein on weight loss seem to vary depending on whether it is used alone or along with dieting or exercise. Glycerin is a fat based ingredients used in foods and non food products. Composition of Vitamin mix for milk fortification: A perfect addition to any meal — providing nutrition while saving calories — nutritional yeast is one source of complete protein and vitamins, in particular B-complex vitamins. Evaluation of milk basic protein supplementation on bone density and bone metabolism in Chinese young women.

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One tablespoon of nutritional yeast contains 1, micrograms of folate. Pregnant women need to micrograms of folate daily — the synthetic version is called folic acid.

So one tablespoon of the cheesy yeast meets more than percent of your daily needs. Getting adequate intakes of folate during pregnancy may help prevent major birth defects, such as spina bifida. That means pregnant women should add nutritional yeast consumption to their steps to a healthy, vibrant pregnancy.

Yeast has been part of human history for more than 5, years, first used to leaven bread and produce alcoholic beverages. This led to the commercial production of nutritional yeast at the beginning of the 20th century. Nutritional yeast is grown on mixtures of cane and beet molasses. Once the fermentation process has completed, the yeast is harvested, washed, pasteurized, dried and packaged.

Nutritional yeasts, wheat germ and wheat germ oil, blackstrap molasses , and yogurt combined were once one of the four cornerstones of the health food movement. Pomper, because it was a primary source of B vitamins and minerals when there was less of a vitamin concentration available. This is great news! Pomper confirms that nutritional yeast is a safe yeast and there are currently no known cases showing that S.

It makes sense that prisoners of war have used it to prevent vitamin deficiencies, and it has been integral in providing much needed nutrition in a world of increasing population, where agriculture and access to protein sources may be difficult to access for some.

Nutritional yeast is used all over the world. Koutinas with the Food Biotechnology Group, Department of Chemistry, University of Patras, Patras, Greece, yeasts have been known to humans for thousands of years, used in many fermentation processes. The industrial production and commercial use of yeasts started at the end of the 19th century after their identification and isolation by Pasteur.

In addition to these yeasts, we now know about other food grade yeasts as sources of high nutritional value proteins, digestive enzymes and vitamins, with applications in the health food industry as nutritional supplements, food additives, conditioners and flavoring agents and for the production of microbiology media as well as livestock feeds.

Yeasts are included in starter cultures and for the production of specific types of fermented foods like cheese, bread, sourdoughs, fermented meat and vegetable products, vinegar, etc.

I would call that a powerhouse superfood! There are five key steps in the production of nutritional yeast:. Nutritional yeast production begins with a pure parent yeast culture of saccharomyces cerevisiae. The seed yeast is typically grown in a sterile environment and eventually transferred to a container where it will be cultivated.

During the cultivation process, it is important to control the temperature and pH of the yeast in order to create the optimal growing conditions. The yeast is given a purified medium of nutrients and air.

The result is an off-white liquid called nutritional yeast cream. I had both containers, but gave away my dry one after we went gluten-free.

Oh ali, these look wonderful! Wow, you are incredible. Do you think one could use canned pumpkin in place of the sweet potatoes? Do you think canned pumpkin would work for the sweet potatoes? I would never have thought of mashed potatoes in a frosting - I can't wait to try this. Ali - these are just beautiful. I will definitely give your recipe a try. Thank you for all of your wonderful efforts!!! BTW--ever since making your fresh-ground buckwheat pizza dough using the coffee grinder , I've been using a lot more of the fresh-ground buckwheat flour.

It is so mild tasting! Since I can no longer eat matzah, I've been experimenting with kosher for Passover GF grains the last couple of years. Last year the "oatzah" was way better than the "buckwheatzah. I am in heaven! Thank you so much, Ali. Suzanne - yes, at the very bottom of each post there is a small green button that says "printer friendly" - just click on it and print the parts of the post you would like.

Kristin - I haven't tried canned pumpkin so not sure how it would work. Canned pumpkin does have less moisture than a freshly steamed sweet potato so that may affect the overall results. Please let me know how they turn out though! Thanks all for your sweet comments, hope you enjoy! How do I just soften the coconut oil instead of melting it? You have done it again Ali! Thanks for posting all the health info on buckwheat-I didn't know all that.

Finally, cinnamon rolls that are not only guilt free, but that I am inspired to make. Sarah - You can soften the oil in your hands just before spreading it over the rolled dough or place a small amount in a pan over low heat. Some if it will liquefy but make sure most of it stays solid. Then take a fork and stir it so it is soft and uniform. If your kitchen is warm enough the oil should be soft enough from the jar.

It just needs to be spreadable, not hard nor completely liquefied. Hope you all enjoy! This recipe makes me happy. You have inspired happiness today. Those look amazing Ali! Love the frosting combo too, sounds delish and gives me some ideas: I'm amazed at some of the things you come up!

I'm learning more and more things I'm sensitive to, so I have to be really careful with my baking lately, and aside from the filling, I think these should work perfectly for me. Wow, cinnamon rolls that won't make me feel guilty about eating them!

I'm really contemplating making these for Easter. I LOVE buckwheat, and these rolls look fantastic. Will have to try these out for brunch this weekend!

Ali, Made these this morning, and got mixed reviews. Husband ate them because they were what was on the table, son loved the "frosting" but wasn't thrilled with the buns. But, they are not "alternative" eaters, as I have been forever.

These were super yummy. We enjoyed them at our Easter brunch. Hopefully we won't eat them all today! I made these this morning and they were great! I used buckwheat flour from the store as I don't grind four myself yet, and it did have a rather strong taste, but delicious anyhow. I found them very filling and satisfying, 2 were enough for me for breakfast I usually eat 4 of the baking powder bisquit ones I used to make with spelt! Anywyas, thanks for sharing this recipe.

I'm always thrilled to sneak vegetables into baking for my unsuspecting chidlren!!! Oh, how beautiful, Ali! You are a genius when it comes to such recipes. I might have to do something slightly different. I tried this today. They turned out well and hubby liked them. First off, thanks everyone for the great feedback. So glad you made them and enjoyed! Anon - I have not tried arrowroot but I think it could work. With the 1 cup used in this recipe you may have a slight chalky aftertaste.

If you have a chance to leave another comment after making them that would be great. I am sure others are interested to know if arrowroot will work as well. I was wondering if the sweet potatoes you used are the dark orange variety or the light yellow ones?

I have your cookbook and love your other cinnamon roll recipe I've made it 3 or 4 times already and am excited to try this one too. I also found it easier to spread the dough out with cold wet fingers onto a piece of floured plastic wrap that I used to roll up the dough just before cutting it. Thank you so much for sharing your recipes in your cookbook and blog site they have been so helpful, AJ.

Hi Ali, Love the thought of these! Any ideas for people like myself who cannot tolerate coconut and coconut oil? It seems like an important component, but I was wondering if a spread like Earth Balance soy free might work.

AJ - I use the white sweet potatoes in this recipe - both for the frosting and rolls. Thanks so much for your tips on rolling the dough - very helpful! Katie - Yes Earth Balance would work in the filling in place of coconut oil. You can use grapeseed oil for the dough. I made your cinnamon roll recipe this morning and wanted to report that it is fantastic!

I probably make the buckwheat pancakes from your cookbook at least 1x per week so I always have fresh buckwheat flour. I ran out of applesauce and added an egg to replace the missing amount. My kids loved them. What was really impressive was your frosting.

I have a chicken cooking right now for the wild rice salad. Thanks again for sharing all of your recipes with us. Ali, I made these this weekend and the taste was great; however, they were a little on the dry side.

After careful review of the "printer friendly" copy, I noticed that it did not call for the applesauce in the wet ingredients section like the blog does. Now I know why they turned out a little dry. I'm excited to give this recipe another try and see how they turn out with applesauce in the batter.

Lara - great, thanks for the feedback. Glad to hear that the egg addition worked well! Anon - I just took a look at the printable recipe and I see - no applesauce. I think it is because I linked to it in the post.

I'll remove the link so it shows up. So sorry about that. I had no idea. I'll have to see how these turn out. When I printed the recipe it somehow didn't include the applesauce in the wet ingredients so I added more sweet potato then I checked the website which did include applesauce too.

The dough looked dry still so I added applesauce. It rolled up brilliantly on my silpat I'm a little bit in love with my silpat. The extra potato in my dough left me short for the frosting so I replaced it with applesauce. So I hope my juggled rolls turn out nicely! I used the regular buckwheat flour sold at our health food store and really wish I hadn't. They were actually terrible: No one ate them so they went straight into the compost which was a shame considering that they took an hour and half for me to make.

I don't have any grain grinding ability currently so I think I'll try these again with some other flours and see how they turn out. Carefully dump out the Dough from your Container or cooking pot. Sprinkle a little Flour over the Dough; just a little! Using a Bench Knife , or your hands, quickly flip the dough over. You want turn the oven on at least 30 minutes before baking bread to make sure the Cooking Vessel is nice and hot. Cover the Dough with a Flour Sack Towel or other clean towel and set a timer for 30 minutes.

If you do not cover the bread, you can place a pan below the rack and add some water to the pan, which will steam the oven. You can do it either way, or you can use a classic style Cast Iron Dutch Oven , which I sometimes use as well.

Remove the Bread from the oven and place it on a Baking Rack. While not Sourdough Bread, the Whey from the Greek Yogurt , gives it a big of that wonderful sour taste. Kitchen Equipment and Essentials. If you would like to support This Old Gal , please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes! In large mixing bowl, whisk together flour, yeast and salt.

Add warmed Whey or water and mix together until a shaggy mixture forms mixture will be loose and sticky; this is what you want. Place cover on Instant Pot. Remove Dough from Instant Pot and place onto a floured surface.

Remove Bread from Dutch Oven and place on cooling rack. Allow to cool before cutting Bread. Your email address will not be published. This site uses Akismet to reduce spam. Learn how your comment data is processed. I have the Lux60 without the yogurt button. I did make the yogurt and want to use the whey for this bread recipe.

What can setting can I use in place of the yogurt button. What lid do you use when proofing bread? If the regular lid, do you set to seal? Thank you for all of your great recipes and expert guidance! Just took this out of the oven and it looks fabulous! It was a bit tricky getting it from the floured mat into the Dutch oven! Next time, I may shape the parchment paper to the Dutch oven but not put it in until the bread is ready to bake.

Wish I could have a slice but that will likely lead to wanting another and another. Thank you so much for sharing it. The first time or two, these loaves came out beautifully. I had to use water instead of whey.

Could that be the difference?

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