To clarify and avoid any assumptions... based only on what you posted it seem that what you experienced was not a rash but rather a common Niacin (vitamin B3) Flush. http://en.wikipedia.org/wiki/Flushing_(physiology) Niacin is one of the many vitamins added to Nutritional Yeast. Numerous people have reported the same reaction from taking high dosages of Nutritional Yeast.
Depending on dosage, the skin flush usually lasts for about 15 to 30 minutes.
So next time you can avoid the "need to treat the cause" if you still are consuming nutritional yeast, by simply not taking so much nutritional yeast!
Based on my research as of this post - I do not recommend consuming Nutritional Yeast.
I have had nutritional yeast regularly for 35 years, purchased in many states, in many stores. Never have seen it in a packet or tin. Won't get into why I like it so much, as not endorsed on this site and I do not have reason to ""push" it.
The only yeast I have seen in a packet or tin is the active bread yeast, maybe brewers by-product type of yeast--neither remotely a "food" form as is. That would be like wanting to try vodka, but drinking gasoline instead and wondering why anyone would ever like it. (I'm not a drinker, do not--and never have--liked the feeling of "tipsy" or "drunk").
I do realize that there are a lot of people out there that are supposedly sensitive to any type of yeast in their diet, and the stuff in a packet or tin is a dangerous to deadly--and definitely a violently uncomfortable form of yeast.
I do seem to be cutting down on my nutritional yeast consumption over the last year or so, it is not something that I "gotta" have or am "addicted" to the taste of. I am not advocating or promoting it, just giving my comments based on several decades of experience with it (since 1974).
Thanks Jessica! Great talk indeed!
Not meat, poultry, seafood, dairy or egg either.
protists filter of toxins from water.. obligate carnivore
Glutamate is just a protein.
Eliot said>Many foods contain glutamate, including grape juice, tomatoes, peas, corn.
"The manufacturers of aspartame counter the claims of methanol being a harmful aspect of aspartame by pointing out that it also occurs naturally in fruits and vegetables. So why would it cause a problem in aspartame?" Read on to see how the processing and storing of fruits and veggies unbinds that glutamate thereby making it harmful to the body:
"Processed foods are another matter, however. When fruits and vegetables are canned, the methanol becomes liberated from the pectin. At room temperature, it only takes one month for 10 percent of the methanol to be released. After about six months, virtually all of the methanol is liberated. Dr. Monte is convinced that methanol and the subsequent conversion to formaldehyde from certain processed foods and foods containing aspartame is a major culprit in a variety of diseases, especially MS."
I would assume glutamate would be a similar situation.