Brewer’s yeast is a natural product obtained from the dehydration of a fungus that bears the name of saccharomyces cerevisiae which lies at the bottom of the tanks that are used for ripening and storage of beer.

Brewer's yeast

In addition to serving for the process of brewing is used in many other foods and beverages has an important nutritional value.

In general, the yeast is done in laboratories on the basis of yeast cultivation, thus achieving a pure state, so we should not be confused with the dried powder is used to ferment carbohydrates.

Although the basis of the yeast is beer, it contains no alcohol and no fat, has no starch, sugar, dyes, gluten or lactose, so it is advisable for them to consume people who have problems with lactose intolerance and celiac.

As it is a substance rich in protein and vitamins has properties that benefit our bodies providing essential minerals and amino acids, thus being recommended as a supplement in diets deficient in vitamins especially B complex.

Also, it is included in diets for weight loss and is an excellent complement to the treatment of diseases such as anemia and all sorts of digestive ailments. It is indicated also to reduce bad cholesterol and increase good, strengthening the nervous system and helps in regulating blood sugar, which makes property is recommended for patients with type 2 diabetes.

It can be said that proteins are in fact the most important nutritional food they have, plus all the essential amino acids. These proteins have a high percentage of lysine that perfectly fills gaps that other grains are of this substance.

However, people suffering from excess uric acid should restrict the intake of brewer’s yeast because they may be adversely affected by these acids.

Moreover, brewer’s yeast is a protein supplement for low-calorie diets, consumption of 20 grams provides the optimum amount of protein you need an adult male about 70 kilos.

As for vitamins, has a high percentage of soluble complex belonging to B (B1, B2, B6, niacin and folic acid) that are necessary for certain cellular functions such as growth, reproduction, respiration and synthesis of fatty nucleic, and although the supply of vitamins A, E, D, K and C is less may be offset by a mixed diet.

The minerals that predominate in yeast are phosphates and potassium and also has a good percentage of magnesium, sulfur and calcium and is often used to overcome deficiencies of iron, zinc, selenium and chromium. It is a recommended food for people with hypertension because blood has a low sodium content.

Possessing unsaturated fatty acids and lecithin helps to control cholesterol and content of linoleic and oleic acids make it beneficial to maintain good circulatory system.

Also rich in carbohydrates such as trehalose and glycogen brewer’s yeast helps the body process them in reserve to be consumed slowly by the body.

The input fiber is another of the properties that make yeast an ideal substance to health given the importance that fiber intake has in our body.

Listed property show that the yeast is of utmost importance to our body its consumption being an important contribution to overall health as an excellent nutritional supplement.

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