**REVIEW** Nutritional Yeast Flakes (by Sari Foods) ****UPDATED****

What if I told you about an edible product that:

• is Non-GMO
• is Vegan
• is Kosher
• is Halal
• is Gluten Free
• is Dairy Free
• is Low Sodium
• is Non-Toxic
• has No MSG

And, wait. What if I also told you that adding this product to your diet might help:

• Fight aging, promote cellular repair, and guard against free radicals
• Curb appetite and promote natural and healthy weight loss
• Boost immune system, energy levels and overall sense of well-being
• Increase memory, clarity and mental function; eliminate brain fog
• Improve sleep; reduce insomnia, depression and ongoing fatigue
• Balance hormones, improve mood and reduce feelings of irritability
• Reduce the risk of heart disease, stroke and some cancers

Since this was the first I was hearing of nutritional yeast, I wanted to check out some information. When I saw how it's "often high in B-12" (and could potentially cause some calcium deficiency), I wanted to know more about it. I am still reading what doctors have to say about nutritional yeast flakes, but at least one of them has a positive take.

But back to the flakes I am getting to try out.

Okay, so first thing that you could say is that I copied all of that right off the back of the package of the product. I did, yes. This package:

This is Nutritional Yeast Flakes from Sari Foods. It's the first time I've heard of what I think must be a real "wonder food", but I wanted to give it a try. Let's face it, if the flakes do even half what the packaging claims, it's worth trying out, right?

I noticed two things right off when I saw the package. First, it was "Ancient Egyptian Superfood", then it was "P.S.: Tastes like cheese!"

Okay.

By the way, this is what the flakes look like:

Ingredients: Large nutritional yeast flakes (deactivated, dried yeast. Free of Candida Albicans.
They are flaky (obviously) and a little bit powdery. (Once I opened the package, I ended up storing the flakes in a plastic baggie because the original package seal was loose and prone to spilling.)

Once I got over my irritation with the package's seal, I looked around for something to try the flakes on. Usually, I try stuff by adding it to my coffee but, since I'm not interested in cheese-flavored coffee, I needed to go a different route.

First, I just dipped a finger into the flakes for a little raw taste test. And, um... No. There was a cheese-like flavor, but "like" yeast-flavored Cheese Puffs dust. Ick.

So, I moved on to adding the flakes to food. What better food to add something "cheese-like flavored" to than a burrito? Amma rite? Obviously. This way, the flakes weren't half-bad. Usually, for my version of the home-made burrito, I take a flour tortilla, add some seasoned ground beef (or taco meat), lettuce, tomatoes and a quarter to not-quite-half-a-cup of cheese. Just roll that bad boy up and get busy. This time, I used only a sprinkle of cheese and added roughly a tablespoon of the yeast flakes.

The verdict: Not bad. Not bad at all. I could get used to eating the flakes on the right food - which is great because I'll be get rid of some fatty stuff and (hopefully) benefiting from the flakes.

So far, all I've found to use it on is the burritos (and I love) those burritos. I think the trick is to use the flakes on any food that is bland and needs some added bang, or on foods that are well-seasoned and compatible with the cheese-like flavor. I have a holiday visitor who made the excellent suggestion for using the flakes on some homemade kale chips. That got me to thinking that the flakes would also be delicious when sprinkled on popcorn (similar to the way I use Parmesan cheese).

However you decide to use them (and there are plenty of recipes floating around), the flakes are worth checking out. Sari Foods will also email you an ebook of recipes for the yeast flakes and their other products.

Peace
--Free

DISCLOSURE:
I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I
only recommend products or services I use personally and believe will be good for my readers.

UPDATE: One of my regular (a favorite) blog readers had something to say about nutritional yeast that I want to share with you. The following are her comments/experiences (BTW: Thanks, dollface!)

I love this you have to be very careful what you choose to put it on...but overall it is delicious and it does taste like cheese especially when used on top of pasta dishes. it is very beneficial to a nursing mother it certainly helps increase your milk supply. I used brewers yeast, ground flax and natural oats to help with my milk supply with J. but the Brewers yeast was the most beneficial! One time while I was nursing I got a flu so terrible I was dehydrated and had to go in for fluids. I was so worried about my milk supply and we were running low on the stored bottles we had. I ate Brewers yeast on 2 meals in one day and the next day it was like everything was back to normal I even had extra. Brewers yeast is just another name for this.

**REVIEW** Spike Seasoning Gourmet Natural Seasoning

This review took a while to prep because there was so much to sample. The Spike Gourmet Natural Seasoning I received was like a deluxe package of goods!

Those of you who know me personally, know that I don't eat spicy "hot" foods. But you also know that I love spice and flavor to my food. Those who know and really love me earn extra credit for loving me after I use my two favorite seasonings: garlic and onion.

Spike Gourmet Natural Seasoning had some goodies for my taste buds and for those of my family. Those guys have mouths lined with asbestos. I am pretty much the only one in my family who can't eat flamingly spicy foods.

Since garlic, onion and tenderizer are powders that are standard in our house, I was able to compare our usual brand to Spike's. The biggest difference I noticed (in Spike's favor) is freshness. The smell of the garlic and onion was much more rich and pleasing. The tenderizer I normally use has a deeper color than Spike's but the ingredients in mine were not as varied.

I really like the "all purpose" salt-free seasoning for my snacks. I used it on some seaweed that I toasted, and on some popcorn. That was tasty. For some reason, I have to season my seaweed in order to enjoy it - no matter how good it is for me! I'm loving trying out the Spike for that reason.

There are some "Vegit" seasonings in the package, but I actually liked the all-purpose so much that it took a couple of days before I got around to using the Vegit Magic. Once I did use it (on some steamed frozen veggies), I was glad I did try it. Not only does it add so much flavor to even bland frozen vegetables, but the ingredients list was a pleaser:

Nutritional yeast, kelp, hydrolyzed soy protein (NO ADDED MSG), toasted onion, powdered dill seed, white pepper, celery, parsley flakes, beet root powder, mushroom powder, orange & lemon peel, papain enzyme, plus a delightful herbal bouquet of the best oregano, sweet basil, marjoram, rosemary and thyme.

Yep. There is nutritional yeast - first on the label - which is something I had blogged about before and still use.

Because my package from Spike contained so many seasonings, I think it's best to let you check out info on them individually. There really is something for each one of your taste buds!

Here is what all was included in my Spike package:

• Original
• Hot 'n Spicy
• Vege-Sal (more for seasoning stuff, - see the Vegit below)
• Onion
• Lemon-Pepper
• Salt-Free (herbs and spices - think "amped up" Mrs. Dash)
• Vegit (this has vegetable in the seasonings, including beet root...)
• Garlic
• 5 Herb
• Tenderizer  (love that this has spinach powder in it!)

When you look at the names of these seasonings you might, like me, think that they are same as what you find on any shelf at the grocery store. However, when you look at the different herbs and spices that Spike blends, you can see a big difference. Like I said before, the first thing I noticed was freshness and smell. Plus, I love how they use some things that just aren't found in a run of the mill jar of seasoning. I'm talking about things like spinach, beet root, mushroom powder, tomato powder... Lots of yummy stuff in blends that I never thought about before.

Spike's is great for any kitchen or cook, but I kept thinking that they are especially good for some particular types of people:

• "Non cooks" or someone who isn't familiar with a variety of spices and seasonings. You can jazz up even simple dishes (baked meats, steamed vegetables and salads, etc.) without being a gourmet cook.
• Someone who has to be careful of sodium in their diet will appreciate the salt-free products offered. 
• Anyone who is interested in trying different blends and twists on common (and uncommon) herbs and seasonings...
• This mention from the Spike page speaks to the origins of the seasonings:

 "SPIKE® MAGIC! Seasonings were created by world-renowned pioneer nutritionist, author and speaker GAYELORD HAUSER in his beautiful test kitchen in Taormina, Sicily."

• Modern Products, the company that produces Spike, has some more information and FAQ's for some specific health and nutrition concerns on their site.

So, there you go. If you are interested in spiking things up with your food, give Spike a try.

Peace

--Free

DISCLOSURE: I received one of more of the above-mentioned products via Giveaway Service in exchange for a fair and honest review. When reviewing products, whether sponsored or not, my main goal is to inform my blog readers of my honest and personal opinions.

Not All Fiber Works The Same

 Okay. This is going to get a little bit personal. Today, I am going to be talking about my fiber regimen. Not too personal but... real personal.

I told you recently about my need to change up my daily nutritional habits. My kidneys are being crazy and my energy is dropping more than usual. I have been advised to seriously up my fiber intake, lower my intake of preservatives, and drink SO much more water. I feel like I am participating in a water challenge with fiber thrown in for extra credit.

Before now, if I needed it, I would take an OTC stool softener - Dulcalax was my go-to - and that always worked. Eventually. I remember once taking one Dulcalax every eight hours for a couple of days with no result. Until there were results. Results of sudden and horrific proportions.  After that, I stuck to things like Benefiber and it's generic siblings and Psyllium supplements. Same result: they don't work until they suddenly do work too well. Or not, depending.

The past few days, I have been taking in nothing but vegetables (mostly tomato, avocado, onion, cabbage), water, and bread. Not just any bread though but only the most fiber-filled and nutritious kind. I've eaten whole-grain bread, seeded bread, sprouted grain, and sprouted seed bread. I even went near bankruptcy to buy a loaf of the famous Ezekiel bread. 

Here's the thing: not all fiber works the same. The stool softeners and the manufactured fiber supplements work slow and unpredictably. The fiber in the bread and the fiber in the vegetables... That is swift justice. Swift but not brutal.

Without going into more detail than necessary, I will just say that I can highly recommend the fiber found in food over the supplements and manufactured types. Results are more predictable and comfortable. And regular. Very regular.

Also, I feel better. My belly is a lot less bloated so my clothes fit better. I don't have that constant feeling of slight discomfort. My energy is not up as much as I would like but I think that might take more time.

I have learned that with taking in so much natural fiber, the real trick to results and comfort is to drink the water. Lots of water. It's as if the fiber is the wind-up and the water is the pitch. (Look at me talking in baseball lingo!)

Another benefit is that I am not eating as much food. I know that this is Fiber 101 because fiber is more filling than most other nutrients. Eating less means buying fewer groceries, That's awesome because I can only afford one loaf of Ezekiel bread every 3rd quarter of the fiscal year...

Do you know how thankful I am that my family is the best ever? They are getting me a bread machine for Christmas. The makers of Ezekiel bread (and Dave's Killer Bread) will not be seeing any more of my collected pennies once I get that machine. I love their concept and backstories (especially for Dave's), but I leave it to Gwen Paltrow and Oprah and friends to pick up the tab. I really don't see enough difference between Ezekiel Bread and some other choices to warrant spending all that extra moolah.

By the way, the Ezekiel bread is not bad but it's not as tasty (in my opinion) as some of the other grain bread. It's free of preservatives, which is a good thing, but that shortens the shelf-life. Also, I found it to be very dry. I can only eat it in nibbles or else I have to toast it. I keep it in the freezer and thaw it one piece at a time. I have to protect that investment.

I told you previously that I have found an affordable supplier of grains and seeds. I already found yeast in larger quantities so I think I can keep up this high fiber situation without going broke.

For anyone else looking for decent quality and nutritious bread, I can say (speaking with no credentials other than my taste buds and ability to read a label) that Aldi's Seedtastic and Ancient Grains breads are amazingly tasty.  They aren't cheap-cheap (around $3.25 to 3.85 a loaf, depending on the type), but they are so good. 

Ezekiel Bread
Ingredients

Again, I am no expert, so take everything I say the way you would an article in the Daily Mail. Do your own research. I have been checking info from papers/articles by dieticians and nutritionists (you know- doing my search-learning) and, so far, I think there are some rules of thumb to go by and some things I have learned:

• High fiber is best with proper water intake. I wonder if it isn't even troublesome to not drink enough water if you are doing a high-fiber diet.
• When choosing bread and cereals, etc, look for "sprouted" seeds and grains. I can't remember why this is even though I looked it up.
• Avoiding preservatives as much as possible is great.
• The first high-fiber day I had killed my cravings for "junk".
• I have been eating at a different pace (see below) than before doing high-fiber.

A typical day's meals for me prior to this was something like this:

• breakfast of coffee with creamer, white toasted bread with butter and jam.
• lunch of white bread (or Brioche, or thick Italian loaf) sandwich of chicken patty or deli turkey and something sweet like a honey bun
• snacks of honey bun, vanilla brioche loaf (Aldi's has the best), or some other sweet treat
• dinner or vegetables (maybe), fish or chicken of, if I'm lazy or tired, another sandwich.
• evening snack(s) PB&J sandwich or a bun or sweet bread and some hot tea with sweetened creamer.

A typical day recently:

• breakfast of coffee & creamer, toasted bread (seeded, sprouted or something like that) either dry or with butter
• lunch of sandwich of avocado, tomato, sweet onion, and maybe mini sweet peppers on seeded bread with mayo.
• snack of bread, toasted or not, buttered or not.
• dinner or baked fish or chicken with a side or avocado, tomatoes,onions seasoned with sweet and mild rice vinegar or just salt and pepper, a piece of bread - and you know what kind.
• evening snack of a banana or a couple of dates or a piece of bread (toasted or raw, buttered or not).

I am planning to make small batches of honey butter* to put on my bread (as a snack). I have not yet made the trendy "avocado toast" and I refuse to. 

It will be fun to do an update on how I feel after a longer period of eating fiber-filled foods on a regular basis. I promise, but right now, I have to go to the Ladies Room...

Peace

--Free