Brewer's yeast (often called nutritional yeast) was originally a byproduct produced by the brewing of beer. It differs from live baker's yeast in that its live yeast cells have been destroyed, leaving the nutrients behind. Although it is still used to brew certain beverages, brewer's yeast is now grown as a separate product and is prized for its nutritional value.
Brewer's yeast is looked upon favorably because it contains high levels of many vital nutrients, including most of the B vitamins, 16 amino acids and 14 different minerals. Brewer's yeast also has a high protein content (one tablespoon provides 4.6 grams of protein), making it a valuable source of protein for vegetarians; high quantities of phosphorous; and high levels of chromium, which can lower blood glucose levels and low density lipoprotein (LDL) levels.
Brewer's yeast can be taken in juice of water; four tablespoons per day are recommended. Most health care providers suggest that people taking brewer's yeast start will a small amount (one teaspoon), then progress to four tablespoons.
Brewer's yeast can be found at many supermarkets and health food stores. It is available in flake, powder, tablet and liquid form.
There are no known studies documenting the lack of brewer's yeast in a normal diet and its impact on the human body.
Large doses (>four tablespoons per day) may cause gas in some subjects. If you have frequent yeast infections, you should avoid brewer's yeast. People with osteoporosis should avoid brewer's yeast because of its high phosphorous content. If you take a yeast supplement, you should also take extra calcium.
References
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