Nutritional dried yeast is an excellent natural source of B complex vitamins (except B12), as well as a variety of minerals. Look for yeast that has been processed at low temperatures.

Rich in proteins, vitamins and minerals, it should be consumed daily although in few grains. Its main function is that of a food integrator and general restorative.

Usually related to the preparation of foods that need to be "raised", nutritional yeast has been talked about as "something else" for some time.

What is it about? To incorporate yeast into the daily diet. Why? “Basically because yeast is an excellent food integrator, which is used as a general, vitamin and mineral restorative, both in case of specific demands (stress, convalescence, pregnancy or sports practices), as well as in the presence of deficiency states (malnutrition, anemia), ”stated María Candelaria Percara and Silvia Juárez, both nutritionists from the Austral University Hospital (HUA).

The nutritional yeast is cultivated on the germinated barley and then dried at 60ºC to avoid the destruction of the enzymes that, in addition to being heat sensitive, are very valuable.

“Yeast is rich in vitamins (it has all the B group, especially B12, and choline), key minerals such as zinc, selenium, chromium, magnesium and iron; and amino acids (lysine, tryptophan), enzymes and lecithin ”, added the licensees.

Nutritional yeast is considered a useful liver protector in the presence of arteriosclerosis, diabetes, tumors, digestive difficulties, nervous problems, constipation, anemia and leukemia, as well as a general tonic.

On the other hand, according to the licensees, nutritional yeast improves the skin, the intestinal synthesis of vitamins and the balance of the intestinal flora.

"It is important to consume yeasts dried at low temperatures and that do not have debittering treatment, a procedure -washing- that is carried out at an industrial level to remove the characteristic bitter taste of the yeast, but which also eliminates valuable nutrients", specified Percara and Juárez.

A couple of grams a day should go unnoticed in combination with other food integrators such as wheat germ or seeds. It can be used like grated cheese, sprinkled raw on all kinds of food, thus providing a delicate flavor and countless nutrients essential to prevent diseases.

"The dose used depends on each case, which is why you have to consult your doctor or nutritionist, especially because yeast is not suitable for some patients with certain pathologies," concluded the HUA professionals, where Juárez is also Coordinator of the Nutritional Support Unit.

Yeast does not contribute to candida as has been imagined, it feeds on refined carbohydrates, not yeast. The late eminent physician, Dr. Henry Bieler, treated many cases of chronic fatigue with yeast supplements.

Finally, in addition to being dusted, yeast can be added to smoothies, juices, and foods in general. In the latter case, it should be mixed with ground seeds and germ, to improve its flavor.

Detail of the "properties" of nutritional yeast:

Vitamins: it is rich in group B. It has, for example, 34 times more B1 than oats and walnuts. It is also rich in B2, B4, B5, B6, B12 (key vitamin for vegetarians), PP, H, inositol, choline, PABA and folic acid.

Minerals: contains magnesium, calcium, zinc, iron, copper, chromium and selenium. Since it is not a food and is consumed at a level of a few grams per day, yeast is important for its contribution in trace elements or trace minerals, lacking in refined and processed foods. This is the case of chromium, a cofactor of insulin, and whose deficiency is related to problems in diabetics. Also of selenium, a protective antioxidant against cancer, premature aging and free radicals.

Proteins: it provides a significant amount of those essential amino acids (that is, they cannot be synthesized by the body and therefore must come from our food). It also provides glutathione, which is key to liver detoxification, the neutralization of poisons and the elimination of waste from tumor cells.

Video: Anaerobic respiration by yeast fermentation. Physiology. Biology. FuseSchool (June 2021).