A daily teaspoon of a controversial spread could “calm” the brain, an expert has claimed. According to Professor Tim Spector, Marmite should be considered a “health food”.
Prof Spector, an epidemiologist and the founder of Zoe Health, explained that the yeast extract product is packed with protein, B vitamins, and brewer’s yeast. In a video recently uploaded to his Instagram, Prof Spector said: “Marmite – do you love it or do you hate it? Well, I hate it, I’ve learnt recently that actually it’s a health food.
“Not only does it have high levels of protein in it, it’s also got plenty of B vitamins in it.” He said that Marmite is a fermented food, which is known to boost the gut microbiome.
“It also has a lot of brewer’s yeast in there, which I didn’t think much of because it’s all dead,” he continued. “But it turns out that these dead microbes could be having a beneficial effect on your health and your gut.”
He referenced a study that found that Marmite consumption had a positive effect on the brain. Prof Spector said: “A study showed that people who took Marmite regularly for a month had brain effects that actually calm them down.
“So it’s possible these yeasts are working beyond the grave to help you in this way. So whether you like it or you don’t, do think about Marmite as a fermented food.”
In the video’s caption, he explained further: “Marmite is also an interesting fermented food. It’s made from brewer’s yeast left over from the beer-making process, so it begins life as a by-product of fermentation.
“By the time it reaches your toast, however, the yeast has been heated and is no longer alive, so it isn’t a probiotic.
“It is, however, naturally rich in B vitamins, including B12, along with a range of compounds produced during fermentation. One small study even found that eating a teaspoon of Marmite every day for a month reduced brain responses associated with stress by around 30%.
“It’s an intriguing finding, although much larger studies are needed before we can draw conclusions.”
Research
The study referenced by Prof Spector was published in the Journal of Psychopharmacology in 2017. Study authors wrote: “Using a steady-state electroencephalography (EEG) paradigm, we found that the neural response to visual patterns was reduced in individuals who consumed a yeast extract product rich in substances associated with the production of GABA (glutamate and B vitamins), but not in a control group who consumed a placebo substance ( n = 14 per group).
“This demonstrates that the balance of excitation and inhibition in the brain can be influenced by dietary interventions, suggesting possible clinical benefits in conditions (e.g. epilepsy) where inhibition is abnormal.”
This story originally appeared on Express.co.uk
