Yeasts:
1) Brewer’s Yeast (Saccharomyces cerivisiae) is a single-celled organism related to molds and fungi that ferments sugars to ethanol (alcohol) under anaerobic conditions (oxygen is excluded). It is a by-roduct of beer and ale production, and is used as a nutritional yeast when grown in the presence of B12 and other nutrients. Brewer’s Yeast is an excellent source of protein, B complex vitamins, iron, and other nutrients, including chromium in the form of glucose tolerance factor. This particular compound assists the action of insulin in lowering blood sugar, making a good supplement for borderline diabetics. Unlike baker’s yeast, which is not a nutritional yeast, Brewer’s Yeast does not contain living cells. Brewer’s yeast has an antibacterial effect and stimulates phagocytosis (the engulfing of foreign substances). It contains at least sixteen amino acids and fourteen different minerals. The protein content is responsible for 52% of its weight. Brewer’s Yeast is one of the best sources of RNA, a nucleic acid that is important for keeping the body immune to degenerative diseases.
2) Torula Yeast is a nutritional yeast grown on wood pulp, but mostly on blackstrap molasses. It is sometimes added to commercial baby foods as a flavor enhancer. It is a nutritional yeast.
3) Liquid Yeast comes from Switzerland and Germany and is grown on herbs, honey malt, and oranges or grapefruit.
