Editor’s Note: This article is a reprint. It was originally published on April 17, 2017.
Perhaps your first encounter with Vegemite was in the early 1980s through the Men at Work song, “Down Under.” The Australian sandwich spread, described by the Telegraph as a sticky, gloopy, salty spread made from yeast extract, is a flavor that represents the entire continent, with 23 million jars being purchased in Australia every year.
Marmite, the British version of this controversial condiment, is Vegemite’s first cousin. Both are an acquired taste, but Marmite has been praised in scientific circles for its impressive properties for the human body.
Several studies show that Marmite contains vital nutrients, including 40% of the reference daily intake (RDI) for vitamin B12, 50% for folic acid, and 36% for niacin. It also helps protect against antibiotic-resistant superbugs like MRSA and boosts gamma-aminobutyric acid (GABA) levels to restore optimal brain balance.
Invented in the late 1800s, Marmite came first, followed by Vegemite in the 1920s. Marmite was even included in the ration packs of English soldiers during World War I. The high levels of B vitamins in Marmite are also credited for its effectiveness as a mosquito repellent.
The Daily Meal describes the dark, rich sauce as “full of umami and, at first blush, one of the most disgusting things most Americans have ever tried.”
The British take their Marmite very seriously. Owned by Unilever, the company’s spoof Ministry of Marmite exists “to enrich the existence of all Marmite lovers, whether resident in the U.K. or overseas, through the comprehensive application of Marmite in every facet of their domestic, professional, cultural, and social lives.”
Brits and Aussies are passionate about their yeast extracts, just like many Americans are about jam on toast. Marmite and Vegemite are not sweet like jelly or marmalade; they are umami, the newest flavor among the basic tastes of sweet, sour, salty, and bitter. Umami is the Japanese word for “delicious,” which translates to “savory” in English.
Popular as a meat flavor for vegetarians, this yeast-based paste can be stored at room temperature and remains edible for years, according to the International Business Times (IBT). One must wonder what gives it such a remarkable reputation.
Sweden Not a Fan: Marmite’s Controversial Components
The main ingredients in Marmite are yeast extract, vegetable extract, salt, thiamin, folate, riboflavin, niacin, iron, and vitamin B12. It’s flavored with ingredients like celery extract, but the exact recipe is a closely guarded secret.
The Marmite website states that a 100-gram jar contains 34 grams of protein, 30 grams of carbs, 1.2 grams of sugar, and 10.8 grams of salt. Despite its strong flavor, some consider Marmite to be a superfood.
Both Marmite and Vegemite are made through a complex process involving yeast and salt, resulting in a rich paste loaded with free glutamic acids, also known as umami. The exact recipe is a secret, but various vegetable extracts and vitamins are added.
While Marmite isn’t banned in Sweden, retailers must obtain special permission from the Danish Veterinary and Food Administration to sell it. The paste is naturally rich in vitamins, especially the Vitamin B complex, but additional vitamins and minerals are added to Marmite, which is what the Danish government objects to.
In the U.S., Marmite may not be well-known for its nutritional value, but recent studies have shown it to be a better brain booster than peanut butter. Studies indicate that Marmite may increase brain neurotransmitters and improve brain function.
Marmite May Boost Your Brain’s GABA Levels
A study conducted in the U.K. found that a daily teaspoon of Marmite led to a decrease in neural response to visual stimuli, indicating increased gamma-aminobutyric acid (GABA) levels. GABA is responsible for inhibiting brain cell excitability and restoring optimal brain balance.
Previous studies have linked low GABA levels to neurological and mental health disorders like anxiety, depression, autism, and epilepsy. Researchers have been exploring ways to boost GABA levels in the brain.
In a study involving 26 adults, those who consumed Marmite daily experienced decreased neural response to visual stimuli compared to those who ate peanut butter. This effect lasted for eight weeks after the study concluded.
The findings suggest that Marmite may be beneficial in improving brain function and neurotransmitter activity. El estudio concluyó:
“Este efecto de ‘ganancia de respuesta’ debería proporcionar un índice claro de disponibilidad de GABA en la corteza, ya que aumentar la concentración de GABA debería reducir la respuesta neural provocada por estímulos visuales por debajo de los niveles normales.”11
Baker dijo que la razón principal de la reducción significativa de la capacidad de respuesta a los estímulos visuales en los participantes probablemente fue la alta concentración de vitamina B12 en el Marmite. Interesantemente, aunque los científicos destacaron que aún no se podían hacer recomendaciones terapéuticas, alabaron el estudio como “el primer ejemplo de cómo las intervenciones dietéticas pueden alterar los procesos corticales.”12
Vitaminas B: Compuestos ‘Súper’ en Marmite
Según el Journal of Clinical Investigation,13 la niacina, o vitamina B3, uno de los ingredientes principales en Marmite, ayuda a proteger tu cuerpo contra las bacterias estafilococos. The Telegraph informa que en pruebas, la niacina:
“… [P]roduce neutrófilos, una célula sanguínea blanca que combate las bacterias — [y] aumentó la capacidad de nuestro sistema inmunológico para matar diferentes cepas de bacterias hasta 1,000 veces. Esto podría marcar un punto de inflexión en la batalla contra las superbacterias resistentes a los antibióticos, como el MRSA, la cepa mortal que representa una amenaza en los hospitales.”14
El folato, la vitamina B6 y la vitamina B12 son esenciales para convertir lo que podría convertirse en una molécula dañina, llamada homocisteína, en el aminoácido cisteína en un proceso llamado el ciclo de metilación.