Julie B or Jill O Autolized yeast extract VS Yeast Extract

[Carolyn M]

I am hoping I can get your opinion on autolized yeast extract/yeast extract. When I do a google on it, there are various breake downs. Through my research, it seems that the two are one in the same, and from the Caution list, it state that autolized yeast (MSG) is a no, no. I have a huge dellma that I have just learner the truth about yeast extract. I have been canning foods for my Mother with organic chicken stock, soups etc. without problems for her IC. Have been lately composing a list of ingerdient terms to take to the store as safe ingredients and a list of safe safe shelf items. After a year of research, our list is so small and as a result she has lost a ton of weight due to the fact that certain foods have caused such major pain. If I now tell her that the chicken/beef broth that is organic is out, we will also loose all the reciepes that I have or thought up to be IC Friendly, may not be. The organic stock has not bothered here yet, and I am on the fence about letting her in on what I have discovered to be the truth because this will elliminate most of what she eats anymore and my fear is that weight loss will kill her before IC does. I am in such distress, I dont lie and it's killing me not knowing if I should tell her or not, it will cut out so much of her everyday diet and it's not hurting her. If I tell her, ,like anything else , she will quit eating agian! Does anyone know the amount , or been able to check how much yeast extraction is in the Organic stock, I am sick and I think that my Mom's weight loss at this point will destroy her before IC. PLEASE, PLEASE HELP ANYONE! Carolyn

[Carolyn M]

Well the battle was on all night long and after tossing and turning, I have chosen to tell my Mom what I think about autolized yeast and yeast extract and that maybe they are the same. I just can't have this hanging over my head even if it's not hurting her. I just wish I knew how much yeast extract was in the 32oz containers, they should at least tell you that. If anyone has figured it out please let me know. Thanks, Carolyn

[fmcbride]

I will tell you up front that I know little about this. I think I would however call the manufacture's number and ask their customer service for an answer.

You are a good daughter to take such an interest in your mom's well being.

[Carolyn M]

Good morning Fmcbride~
As soon as I made my last post, I decided to do another Google and rather than Google Autolized yeast/autolized yeast extract, I Googled just yeast extract and it seems there are a lot of different yeast extracts out there, yet still not completely clear to me. My Mother is staying away from just about everything right now and will be careful for now. She is going to have the ALCAT test done even though insurance won't help her out. She should have the kit come this Friday and will set up the appt. with the labotomist to come out to her home this next week. I will keep you posted on your thread titled ALCAT, as I know you were curious about it. Talk to you soon. Carolyn

[ReneeWest]

Hi... I know it's been a while since the last post on this thread, but I'd thought I'd throw in my experience and maybe it could help you (your mom). First, before that, let me tell you how wonderful it is that you help your mom in this way. My husband is my constant advocate, counselor, reminder, walking dictionary, etc. He goes with me to the grocery store to keep me on track. He looks over menus with me before I go to lunch with friends. He's Italian, and he even quit making marinara because he knows it can be hard for me to smell those favorite wonderful foods I can't have anymore. Having him, like your mother having you, is the BEST support possible. Without our rocks, people like you, this disease would be impossible to fight.
Now, about the AYE/YE. I can't tolerate either. I haven't researched the difference because they are both offenders to me. They are in everything soup related! I found Swanson's Chicken Stock, in the tall tube-like container is the only one without these offenders. I can have it with no troubles. I tried one of the organic broths that simply listed "natural flavors" but that was a no-no for me. I soon discovered that "natural flavors" means AYE/YE. Organic hasn't been good luck for me on this venture. I've even made my own stock, just by boiling a whole chicken, carrots, celery, thyme, and salt... strain that then reduce it to concentrate the flavors and reduce the water. I like it for recipes. Good luck to you and your mom.

[Julie B]

Hi Carolyn,

Sorry I didn't see this until just now. Autolyzed yeast extract is similar to MSG...Glutamic acid is produced and can act as a "flavor enhancer". As you found out, yeast extract can mean nearly anything, but more often than not, they are referring to Autolyzed yeast extract.

I hope that helps!

[Carolyn M]

Thanks Renee and Julie~
I called my Mother right away when I got your post Renee and she was in a super bad flare, asked her what she ate and she said soup she had made and I told her what you said, which is incredibly helpful. Thank you for the kind words, sounds like your husband is a rare find and a keeper. I have been helping my Mom since her diagnosis and have been canning foods that I think to be safe. My Mom got away from cooking for 20 years and had to start all over again, not easy to teach yourself to cook again when your in pain, me in AZ, she in CA. Anyway most of the foods she eats, I have made, those canned had what I thought to be safe ingredients. Organic soup stocks are a main shelf item now in her pantry. After you got back to me I told her to loose all the foods I had made and to return the stocks purchased, so although I do try to help, I sometimes feel that I get her into trouble. Mom doesn't use a computer and out of all us kids, I'm the only one who works out of my home. You made my day yesterday with your input, and info like this may just have saved her from months of on going pain. Thank you both for your help, and Renee, my Mother said to say thank you as well. I will be using the Swansons brand stock to make new foods for her pantry. Carolyn

[ReneeWest]

Hi Carolyn,
So, hubby and I are both sick and have been craving homemade chicken soup. I ran to the store this morning and took a good 20 minutes to read each and every label of chicken stock/broth. Just as I remembered, the only one without "natural flavors", YE, etc... was the Swanson "cooking stock". It comes in a 26 oz container and in my store was $3.39 (ouch). But I've had 2 bowls of that soup today and no burn at all! Just fyi... the ingredients are "Chicken stock, contains less than 2% of the following: sea salt, dextrose, carrots, cabbage, onions, celery, celery leaves, salt, parsley." Isn't that so simple?? Why can't they all do that? All the extra crap they put in food... and they trick us because they can call it "all natural". That doesn't mean healthy! (or IC safe.. LOL)

[Carolyn M]

Thanks Renee~
Sorry to hear you are both sick! I always pray my Mom doesn't get sick on top of IC, IC is bad enough! I do hope you feel better soon, I will say a prayer for you both. I will be getting the stock tomorrow instead of Fri., as it takes two days for me two can everything and then a few to reach my Mom in the bay. Today she threw out the rest of the canned foods and will be eating chicken, chicken, and chicken. She thinks your husband is great and wanted me to ask you what you eat when you go to lunch with your girlfriends? She hasn't had much luck with any one place. She is able to go to Red Lobster for dinner and they are kind enough to steam her vegies, no seasoning, and bake her salmon. Anyway I really hope your both better soon. Sending you some sunshine from AZ. Carolyn

[ReneeWest]

I've learned the hard way about too many things... and just like your mom, I have to go on a "throw it all out" binge!
My friends have gotten good to make sure that we go somewhere I can order my food "stripped of all flavor"... LOL! Red Robin is a stand-by because I can always get a burger (no seasoning) with mozz cheese and avocado only, and fries (again no seasoning). I can't do Red Lobster again because every time, I swear, they put lemon juice all over my food, no matter what I said! I'm in Kansas City so I have lots of steakhouses here. I can always order a salad, no tomatoes, no dressing... and a steak (no seasoning). I have to ask them not to oil my steak, or my salmon when I go out for that... that oil is always soybean... bad for IC. If I go to a deli, I always get roast beef because it's usually the least processed, injected with "natural flavor". The only bread I eat out is Italian, French, or a croissant.

Here's one nugget I learned... I stay away from "chain" restaurants when I can. They all use "recipes" that come from a box or bag, so that the food is consistent from location to location. The cooks can't do much to change that. I like the independently owned places because I can meet the owners or the chefs and they will cook for me, and for my needs, and it's not any more expensive. There's a little Mexican place hubby and I go to...Mexican! and the cook knows me and knows what not to put on my plate. He has talked to me about every ingredient in his dishes and loves to cook for me. (Don't tell my Mother-in-Law but there's a little Italian eatery hubby and I go to and the cook/owner starts cooking for us before we even order.) Italian... fettuccini alfredo... safe for me.
There's a salad bar the girls go to sometimes. I load up my plate with all the stuff I can eat, then when I get to the table I take me homemade dressing out of my purse and smother my salad. (cottage cheese, milk, herbs)

Tips:
Always ask for extra butter on the side, because you don't know what they call "butter". At Chili's they brought me a ramekin of "oil" that never congealed... and called it butter.

I always carry Prelief with me, and if I try something new or unknown, I pop a couple before I eat. It never hurts and I'm sure it's saved me a time or two.

I always tell the servers NO LEMON in my water. Maybe because our city water tastes funny here, but waiters like to squeeze the lemon into the water before they serve it, so make sure your mom is checking to make sure the water doesn't have little floaties.

2 non-restaurant things I've found out about myself... I can not tollerate cinnamon in any way. I can't even breathe the stuff. And, I can't eat anything made with baking powder. Baking soda is ok.
Found those out doing an elimination diet.
I know it's hard for you to help her when you live so far away. Little things just sneak in and we IC'ers don't even notice. A food diary helped me.

Hope this rambling helps... even a little. Good luck. And I'd be glad to "chat" anytime.
renee

[meResque]

Renee! Can you tell me the names of the two restaurants you go to in KC?!?

I would LOVE to go eat at places that are already used to cooking "IC friendly!" Especially Mexican!

[ReneeWest]

We live up North. The Mexican restaurant is Castizo's... 94th and N Oak. They are opening another in Smithville soon. They will cook just about anything (chicken breast, beef, etc..) without seasoning. Their unseasoned fajitas are very good. But the ground beef they use is my fav. It has only salt, pepper, and ground sesame. (It's not sesame oil, which causes some problems.) It's so good! One of the cheeses they serve is a Queso Blanco. They will shred it or melt it for you (something for the chips). The cook will come out and talk to you if you ask.

The Italian restaurant we go to is Lucia's in Liberty. It's off the beaten path. The owner is the cook. He will gladly modify any dish. He will often create something just for you. He does it all the time for me (and hubby too). I just wish I could remember his name... sorry.

Our most fav is an Italian restaurant in Overland Park called North. It's pricey but it is soooooo good! It's more of a fresh, modern and not so "pasta heavy" Italian. Everything is fresh, nothing stays in the restaurant more than 3 days. The only thing they have in the freezer is the sorbet for a dessert. Everything is cooked "to order" so they can easily modify it. They don't cut corners with "pre-cooked" anything! They have the most amazing salmon I've ever had!

I do eat at home most of the time, but we all need a break. And having a place you can trust to cook for you... is so nice.
renee

[meResque]

Ooh, we live in Liberty! I am so excited! Thank you!!!

[Carolyn M]

Good morning Renee and Hubby~
, Hope whatever made you ill has passed!!
Thanks for all the good info. Seems my Mom always has some degree of pain no matter what. We have talked about the elimination diet and have weeded some stuff out that we know to cause great pain. I do hear my Mother say I don't know what I ate that has caused me pain, we discuss everything she ate including what she had for dinner out. I get a lot of...all I had was a baked potato with butter and plain chicken/salmon unseasoned, but she always claims that it tastes a whole lot different when made at home, thus maybe they oil you talked about, maybe basting so it doesn't dry out, who knows? Half the time they get it wrong when she does go out and she pushes a lot aside. I will let her know about the butter as well! One of my Mothers favs. was Mexican and there isn't one place she can go to for it. All the tips you have given are awesome, things you don't think about. I look forward to getting her ALCAT testing back and hopefully narrow a few more things down.

Hope the weather is treating you kindly. Get better soon and thank you! Carolyn