Marmite is a yeast extract that is a by-product of the brewing industry. The ability to use the concentrated thrub from the brewing process to make marmite is attributed to the German scientist Justus Freiherr von Liebig. The thrub is the concentrated sediment that is present after the wort has been boiled and transferred elsewhere during the brewing process. In 1902 the Marmite company was started to manufacture marmite, and this process was reliant on the large brewing industry in Staffordshire to provide the raw materials, particularly in Burton Upon Trent. The traditional label for marmite contains an image that was based on an earthenware pot, that in French is called a marmite. The nutritional qualities of marmart have been demonstrated in many studies. For example, in the 1920s, marmite was successfully used to treat anaemia, a phenomenon more recently known to be due to the presence of B vitamins in the marmite. Pernicious anaemia is caused by a vitamin B12 deficiency, and marmite is an excellent source of the vitamin, along with other vitamins from the B family that are present in brewers yeast.
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