There are two categories of yeast: inactive and active. Nutritional yeast is inactive, meaning that it is no longer growing. It is yeast that has been grown on molasses and then harvested and pasteurized, rending it inactive. It will not feed on sugars in the body or promote candida albicans, a yeast-like fungus that lives in the digestive tract. It is a nutrient-packed healthy food.
Active yeast, on the other hand, is living and needs sugar to survive once in contact with moisture. Used to make bread dough rise, it is a standard ingredient in most baked goods. The yeast feeds on the sugar used when making bread, and it is not destroyed by the heat of baking; it enters our body when we eat the bread and survives by feeding on our body’s sugars, this can cause yeast infections and candidiasis.(…)