Yeast flakes and yeast extracts contain glutamic acid, a natural amino acid found in almost every food, of course especially in protein-rich foods, since amino acids are known to be the building blocks of proteins.
Depending on the concentration, it contributes to a more or less savoury taste. Parmesan cheese, for example, with almost 7 g of glutamic acid per 100 g, is considered a food particularly rich in glutamic acid. But even spelt flour contains between 5 and 6 g of glutamic acid, without tasting particularly hearty.
In yeast flakes, the amount of free glutamic acid is still quite low, while in yeast extracts it is significantly higher - you can tell by the taste.
Therefore, from a health point of view, we don't see any problem with the glutamic acid in our product. However, if you notice that the flakes do not agree with you in larger quantities, then give them away or use them in smaller quantities. Every person reacts differently to food.