{"title":"will monk fruit activate yeast","description":"\u003ch2\u003eWill Monk Fruit Activate Yeast?\u003c\/h2\u003e\n\u003cp\u003eIf you bake bread or you’re managing yeast-related health issues, you might wonder: \u003cstrong\u003ewill monk fruit activate yeast?\u003c\/strong\u003e The short answer is: \u003cstrong\u003eno, monk fruit sweetener does not feed or activate yeast the way sugar does\u003c\/strong\u003e. But there are a few important nuances—especially for baking performance and gut health—that are worth understanding before you swap it into your recipes.\u003c\/p\u003e\n\u003cp\u003eBelow, we’ll walk through how yeast works, how monk fruit behaves in both baking and digestion, and practical ways to use monk fruit sweeteners in yeast-based recipes without compromising texture or your health goals.\u003c\/p\u003e\n\n\u003ch2\u003eFirst Things First: What Does “Activate Yeast” Actually Mean?\u003c\/h2\u003e\n\u003cp\u003ePeople use the phrase “activate yeast” in two main contexts:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBaking and brewing\u003c\/strong\u003e – When dry yeast is mixed with warm water and sugar, it “wakes up,” starts feeding on sugars, and produces carbon dioxide (for rising) and alcohols\/acids (for flavor).\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHealth and microbiome\u003c\/strong\u003e – When we talk about \u003cem\u003eyeast overgrowth\u003c\/em\u003e (for example, \u003cem\u003eCandida\u003c\/em\u003e species in the gut or on the skin), “activating” yeast is shorthand for \u003cstrong\u003efeeding or encouraging excessive yeast growth\u003c\/strong\u003e with certain foods, especially rapidly absorbed sugars and refined carbohydrates.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTo answer whether monk fruit will “activate yeast,” we need to look at it from both angles:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eDoes monk fruit provide \u003cstrong\u003efermentable sugar\u003c\/strong\u003e for baker’s yeast or brewing yeast?\u003c\/li\u003e\n  \u003cli\u003eDoes monk fruit provide \u003cstrong\u003eenergy or growth advantage\u003c\/strong\u003e for yeast in the body?\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eWhat Exactly Is Monk Fruit Sweetener?\u003c\/h2\u003e\n\u003cp\u003eMonk fruit (also called \u003cem\u003eSiraitia grosvenorii\u003c\/em\u003e or Luo Han Guo) is a small green melon native to parts of China and Southeast Asia. The intense sweetness of monk fruit extract comes from \u003cstrong\u003emogrosides\u003c\/strong\u003e, a family of non-caloric plant compounds.\u003c\/p\u003e\n\u003cp\u003eKey points about monk fruit sweeteners:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eZero (or near-zero) calories\u003c\/strong\u003e – Mogrosides are not used by the body as a typical carbohydrate fuel.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eZero glycemic impact\u003c\/strong\u003e – Pure monk fruit extract does not significantly raise blood glucose or insulin in current research.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eVery high sweetness intensity\u003c\/strong\u003e – 100–250+ times sweeter than sugar, so only tiny amounts are needed.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eOften blended\u003c\/strong\u003e – Many retail monk fruit products are blended with erythritol, allulose, or other bulking agents to mimic sugar’s volume and behavior.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFrom a yeast’s perspective, the most important question is: \u003cstrong\u003eDoes this provide digestible sugar?\u003c\/strong\u003e For monk fruit mogrosides, the answer appears to be \u003cstrong\u003eno\u003c\/strong\u003e.\u003c\/p\u003e\n\n\u003ch2\u003eDoes Monk Fruit Activate Yeast in Baking?\u003c\/h2\u003e\n\u003cp\u003eIn bread, pizza dough, and other yeast-leavened recipes, \u003cstrong\u003eyeast needs fermentable sugars\u003c\/strong\u003e (like glucose, fructose, sucrose, or maltose) to produce carbon dioxide. That gas gets trapped in the dough’s gluten network, causing it to rise.\u003c\/p\u003e\n\u003cp\u003eMonk fruit sweetener behaves very differently from sugar in this context.\u003c\/p\u003e\n\n\u003ch3\u003eMonk Fruit Alone Does Not Feed Baker’s Yeast\u003c\/h3\u003e\n\u003cp\u003eMonk fruit’s main sweet compounds, mogrosides, are \u003cstrong\u003enot metabolic fuel for Saccharomyces cerevisiae\u003c\/strong\u003e (the common baker’s yeast). They are not simple carbohydrates that yeast can ferment.\u003c\/p\u003e\n\u003cp\u003eWhat this means for your dough:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMonk fruit does not “proof” yeast\u003c\/strong\u003e – If you mix yeast with warm water and pure monk fruit extract, you will not see the vigorous foaming you get with sugar or honey.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNo sugar, no gas\u003c\/strong\u003e – In a dough sweetened only with monk fruit (and with no other fermentable carbs), the yeast has nothing to convert into carbon dioxide, so your dough will not rise properly.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eBut Flour Still Provides Some Sugar\u003c\/h3\u003e\n\u003cp\u003eEven if you don’t add table sugar, \u003cstrong\u003ewheat flour contains starch\u003c\/strong\u003e that enzymes can partially break down into fermentable sugars. In many lean breads (like classic French baguettes), yeast manages just fine with starch-derived sugars alone.\u003c\/p\u003e\n\u003cp\u003eSo in a basic bread dough that uses monk fruit only for a hint of sweetness, you may still get some rise because:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eFlour starch → broken down into maltose and glucose\u003c\/li\u003e\n  \u003cli\u003eYeast ferments those → carbon dioxide + flavor compounds\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eHowever, if you’re trying to make a \u003cstrong\u003every low-carb or grain-free bread\u003c\/strong\u003e (for example, almond or coconut flour) and you remove sugar entirely, then add only monk fruit, yeast will largely \u003cstrong\u003elack fermentable fuel\u003c\/strong\u003e and your loaf may be dense or fail to rise.\u003c\/p\u003e\n\n\u003ch3\u003eHow to Use Monk Fruit in Yeast Recipes Without Ruining the Rise\u003c\/h3\u003e\n\u003cp\u003eIf your goal is to \u003cstrong\u003ereduce sugar\u003c\/strong\u003e rather than eliminate it completely, a hybrid strategy works well:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eKeep a small amount of real sugar or honey\u003c\/strong\u003e to feed the yeast (for example, 1–2 teaspoons per loaf), and replace the rest of the recipe’s sugar with monk fruit sweetener.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLet the yeast do its job\u003c\/strong\u003e with that small sugar portion while monk fruit provides most of the perceived sweetness with minimal calories and glycemic impact.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis approach typically:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eMaintains good rise and crumb structure.\u003c\/li\u003e\n  \u003cli\u003eSubstantially lowers total sugar per serving.\u003c\/li\u003e\n  \u003cli\u003ePreserves familiar flavor and browning.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhy “Sugar-Free” Yeast Bread Is Tricky\u003c\/h3\u003e\n\u003cp\u003eWhen you remove sugar entirely and rely only on monk fruit (or any high-intensity sweetener):\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eYeast activity is limited\u003c\/strong\u003e – Less gas production can mean a denser loaf.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLess browning\u003c\/strong\u003e – Maillard reactions and caramelization that give bread its golden crust depend heavily on sugars.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFlavor complexity changes\u003c\/strong\u003e – Fermentation byproducts contribute to aroma; less fermentation can mean a flatter flavor profile.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eSome bakers address this by:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eUsing \u003cstrong\u003echemical leaveners\u003c\/strong\u003e (baking powder\/soda) instead of—or alongside—yeast.\u003c\/li\u003e\n  \u003cli\u003eRelying on \u003cstrong\u003elong, slow fermentation\u003c\/strong\u003e so yeast can maximize the limited sugars from starch.\u003c\/li\u003e\n  \u003cli\u003eAdding \u003cstrong\u003esmall amounts of fermentable carbs\u003c\/strong\u003e (like inulin or resistant starch) that still keep net carbs lower but give microbes something to work with.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFrom a pure baking-chemistry standpoint, monk fruit itself is essentially \u003cstrong\u003eneutral\u003c\/strong\u003e: it adds sweetness but does not “activate” yeast.\u003c\/p\u003e\n\n\u003ch2\u003eDoes Monk Fruit Activate Yeast in the Body?\u003c\/h2\u003e\n\u003cp\u003eMany people considering monk fruit are also thinking about \u003cstrong\u003egut health, Candida overgrowth, recurrent yeast infections, or blood sugar control\u003c\/strong\u003e. Here the question becomes: does monk fruit \u003cstrong\u003efeed or promote\u003c\/strong\u003e problematic yeast in the body?\u003c\/p\u003e\n\n\u003ch3\u003eYeast in the Microbiome: A Quick Overview\u003c\/h3\u003e\n\u003cp\u003eThe human microbiome includes bacteria, yeasts, and other microbes. \u003cstrong\u003eCandida albicans\u003c\/strong\u003e is a common yeast that normally lives in small amounts in the mouth, gut, and genital tract. Under certain conditions—antibiotic use, high-sugar diets, impaired immunity—it can overgrow.\u003c\/p\u003e\n\u003cp\u003eDietary patterns that may support yeast overgrowth often include:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eHigh intake of \u003cstrong\u003erefined sugars\u003c\/strong\u003e (sucrose, high-fructose corn syrup, sugary drinks).\u003c\/li\u003e\n  \u003cli\u003eFrequent, large \u003cstrong\u003eflour-based foods\u003c\/strong\u003e (white bread, pastries, crackers).\u003c\/li\u003e\n  \u003cli\u003eOverall high \u003cstrong\u003eglycemic load\u003c\/strong\u003e and low fiber.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis is where monk fruit can be a helpful tool.\u003c\/p\u003e\n\n\u003ch3\u003eMonk Fruit and Yeast Growth in the Gut\u003c\/h3\u003e\n\u003cp\u003eCurrent evidence suggests that \u003cstrong\u003emonk fruit sweeteners are not a fuel source for Candida or other common yeasts\u003c\/strong\u003e. Mogrosides are poorly absorbed in the upper gut and are not simple sugars that yeasts readily ferment.\u003c\/p\u003e\n\u003cp\u003eWhat we know so far:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eMonk fruit is considered a \u003cstrong\u003enon-nutritive sweetener\u003c\/strong\u003e – it provides sweetness with minimal usable carbohydrate.\u003c\/li\u003e\n  \u003cli\u003eAvailable studies (mainly animal and in vitro) suggest \u003cstrong\u003elimited impact on blood glucose\u003c\/strong\u003e and no clear evidence of promoting yeast growth.\u003c\/li\u003e\n  \u003cli\u003eSome research even explores \u003cstrong\u003eantioxidant and anti-inflammatory properties\u003c\/strong\u003e of mogrosides, though this is still an evolving area and not a reason to overconsume any sweetener.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFrom a practical standpoint, when someone swaps sugar-sweetened foods for monk fruit–sweetened alternatives, they typically \u003cstrong\u003ereduce the rapidly fermentable sugars\u003c\/strong\u003e that could otherwise support yeast overgrowth.\u003c\/p\u003e\n\n\u003ch3\u003eImportant Caveat: The Whole Diet Still Matters\u003c\/h3\u003e\n\u003cp\u003eWhile monk fruit itself does not appear to activate yeast, \u003cstrong\u003eno single ingredient can override an overall high-sugar, low-fiber diet\u003c\/strong\u003e. If the rest of your eating pattern is rich in refined carbs, yeast may still thrive even if your coffee sweetener is sugar-free.\u003c\/p\u003e\n\u003cp\u003eFor those concerned about yeast overgrowth, evidence-informed strategies generally include:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLowering added sugars\u003c\/strong\u003e across the board (desserts, beverages, condiments).\u003c\/li\u003e\n  \u003cli\u003eEmphasizing \u003cstrong\u003enon-starchy vegetables, high-fiber foods, and adequate protein\u003c\/strong\u003e.\u003c\/li\u003e\n  \u003cli\u003eIncluding \u003cstrong\u003efermented foods\u003c\/strong\u003e (as tolerated) and\/or probiotics to support a balanced microbiome.\u003c\/li\u003e\n  \u003cli\u003eWorking with a qualified clinician if you suspect significant overgrowth or have persistent symptoms.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIn that context, monk fruit can be a \u003cstrong\u003esupportive tool\u003c\/strong\u003e to help you reduce sugar while still enjoying sweetness.\u003c\/p\u003e\n\n\u003ch2\u003eMonk Fruit vs. Sugar: Impact on Yeast and Blood Sugar\u003c\/h2\u003e\n\u003cp\u003eIt’s helpful to compare monk fruit with regular sugar from both a yeast and metabolic standpoint.\u003c\/p\u003e\n\n\u003ch3\u003eTable Sugar (Sucrose)\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIn baking:\u003c\/strong\u003e Directly feeds yeast, speeds fermentation, boosts rise, browning, and moisture retention.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIn the body:\u003c\/strong\u003e Rapidly broken down into glucose and fructose; raises blood glucose and insulin; in excess, can contribute to metabolic issues and may support yeast overgrowth in susceptible individuals.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eMonk Fruit Sweetener\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIn baking:\u003c\/strong\u003e Provides sweetness but \u003cstrong\u003edoes not feed yeast\u003c\/strong\u003e; cannot by itself “activate” yeast or drive fermentation.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIn the body:\u003c\/strong\u003e Does not significantly raise blood glucose in current research; \u003cstrong\u003enot known to provide growth fuel for Candida\u003c\/strong\u003e or other common yeasts.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor people aiming to manage blood sugar, weight, or yeast-related concerns, replacing part or all of their added sugar intake with monk fruit–based options can be a meaningful step, especially when combined with a nutrient-dense, fiber-rich diet.\u003c\/p\u003e\n\n\u003ch2\u003eWhat About Monk Fruit Blends (With Erythritol or Others)?\u003c\/h2\u003e\n\u003cp\u003eMany monk fruit products, including those from brands like MonkVee, use \u003cstrong\u003eerythritol or other polyols\u003c\/strong\u003e as a bulking agent to create a spoonable, sugar-like texture and volume. It’s reasonable to ask whether these ingredients change the yeast equation.\u003c\/p\u003e\n\n\u003ch3\u003eErythritol and Yeast\u003c\/h3\u003e\n\u003cp\u003eErythritol is a \u003cstrong\u003esugar alcohol\u003c\/strong\u003e that is mostly absorbed in the small intestine and excreted unchanged in urine. It is not meaningfully metabolized by human cells or typical gut microbes.\u003c\/p\u003e\n\u003cp\u003eFrom a yeast perspective:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBaker’s yeast\u003c\/strong\u003e does not ferment erythritol into carbon dioxide, so it doesn’t serve as a leavening fuel.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGut yeasts\u003c\/strong\u003e are not known to use erythritol as a primary growth substrate.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eSo a monk fruit–erythritol blend still \u003cstrong\u003ewill not “activate” yeast\u003c\/strong\u003e in the way sugar does, either in dough or in the gut.\u003c\/p\u003e\n\n\u003ch3\u003eOther Common Monk Fruit Bases\u003c\/h3\u003e\n\u003cp\u003eSome monk fruit products use other carriers:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAllulose\u003c\/strong\u003e – A rare sugar with very low caloric value and minimal glycemic impact; modestly fermentable under some conditions but not a robust yeast activator in typical culinary amounts.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eInulin or chicory root fiber\u003c\/strong\u003e – A prebiotic fiber that can be fermented by gut bacteria; generally supports beneficial microbes more than yeast, though responses can be individual.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAs always, \u003cstrong\u003eread the ingredient list\u003c\/strong\u003e. If a product combines monk fruit with regular sugar, honey, or high-glycemic carriers, those added sugars can activate yeast, even though monk fruit itself does not.\u003c\/p\u003e\n\n\u003ch2\u003ePractical Tips: Using Monk Fruit When You’re Yeast-Conscious\u003c\/h2\u003e\n\u003cp\u003eWhether your focus is better baking or supporting balanced microbiota, here are practical ways to use monk fruit wisely.\u003c\/p\u003e\n\n\u003ch3\u003eIf You’re Baking With Yeast\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eKeep a small sugar starter\u003c\/strong\u003e – Use 1–2 teaspoons of sugar or honey to proof yeast, then rely on monk fruit for the rest of the sweetness.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAdjust liquids\u003c\/strong\u003e – Monk fruit blends can sometimes be slightly less hygroscopic than sugar; be prepared to tweak water or flour by a tablespoon or two.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWatch for browning\u003c\/strong\u003e – Without much sugar, crusts may be paler. A light egg wash or a slightly higher baking temperature at the end can help.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eTest in small batches\u003c\/strong\u003e – When converting a favorite recipe, start with replacing 25–50% of the sugar with monk fruit, then adjust based on texture and flavor.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eIf You’re Managing Yeast-Related Health Concerns\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePrioritize whole foods\u003c\/strong\u003e – Use monk fruit primarily to upgrade occasional treats, not to make every meal hyper-sweet.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSwap strategically\u003c\/strong\u003e – Replace sugary beverages, sweetened yogurt, and dessert sauces with monk fruit–sweetened alternatives.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMonitor your body’s response\u003c\/strong\u003e – While monk fruit is generally well tolerated, everyone’s gut ecosystem is unique. Track symptoms and work with a clinician if needed.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCombine with fiber and protein\u003c\/strong\u003e – When you do enjoy something sweet, pairing it with protein, healthy fats, and fiber can help stabilize blood sugar and support a healthier microbiome environment.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eKey Takeaways: Monk Fruit and Yeast\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMonk fruit itself does not activate yeast\u003c\/strong\u003e in dough or in the human body the way sugar does.\u003c\/li\u003e\n  \u003cli\u003eIn baking, monk fruit \u003cstrong\u003edoes not feed yeast\u003c\/strong\u003e; if you remove all sugar, yeast rise will be limited.\u003c\/li\u003e\n  \u003cli\u003eFor best bread texture, keep a \u003cstrong\u003esmall amount of fermentable sugar\u003c\/strong\u003e for the yeast and use monk fruit for most of the sweetness.\u003c\/li\u003e\n  \u003cli\u003eIn the gut, monk fruit is a \u003cstrong\u003enon-nutritive sweetener\u003c\/strong\u003e and is not known to promote Candida or other yeast overgrowth.\u003c\/li\u003e\n  \u003cli\u003eMonk fruit works best as part of a \u003cstrong\u003ebroader low-sugar, high-fiber, nutrient-dense diet\u003c\/strong\u003e to support metabolic and microbiome health.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eHow MonkVee Monk Fruit Sweeteners Fit In\u003c\/h2\u003e\n\u003cp\u003eMonkVee focuses on \u003cstrong\u003e100% natural, zero-calorie, zero-glycemic sweeteners\u003c\/strong\u003e built around monk fruit and other thoughtfully chosen ingredients. For people who love baking, are mindful of yeast issues, or are simply trying to cut back on added sugars, this offers a way to:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePreserve sweetness\u003c\/strong\u003e while dramatically reducing fermentable sugars.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSupport more stable blood sugar\u003c\/strong\u003e compared with traditional sugar-laden recipes.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eExperiment creatively\u003c\/strong\u003e with lower-sugar breads, rolls, and pastries by combining small amounts of real sugar for yeast action with monk fruit for overall sweetness.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eUsed with a bit of baking science and an eye on overall diet quality, monk fruit–based sweeteners can help you enjoy the foods you love while keeping both your yeast and your blood sugar from getting overly “activated.”\u003c\/p\u003e","products":[],"url":"https:\/\/monkvee.com\/fr\/collections\/will-monk-fruit-activate-yeast.oembed","provider":"MonkVee® ","version":"1.0","type":"link"}