Did I Find The Perfect Yeast?

256px-S_cerevisiae_under_DIC_microscopyWelcome to The HSD today.  I hope you are enjoying what you read as much as I enjoy reading and typing up what I learn.  I do my best to walk all around a topic, but sometimes I miss something.  Sometimes I get it wrong.  Sometimes I learn new information after a post is written.  Please comment below if you see something amiss so we can all learn.  Thank you for your patience if you’re a regular reader; it is getting admittedly difficult to accomplish anything as our little baby grows, including blog posts.

Today I want to summarize from the last post what I’d want in a perfect brewer’s yeast or nutritional yeast supplement.

For me, the perfect brewer’s yeast and/or nutritional yeast supplement. . .

1.  . . .would not have been grown on genetically modified (GMO) plant products.

2.  . . .would not use a GMO yeast.

3.  . . .would not contain cyanocobalamin (a type of vitamin B 12) or folic acid because they are synthetic forms not metabolized well by some people.  The supplements would contain only natural folate and natural methylcobalamin (another type of vitamin B 12).  If I wanted more folate and methylcobalamin than a supplemental yeast had intrinsically, I’d carefully hand-select supplements and/or foods to get them.  Including a physiologic form of vitamin B 12 is very challenging for these supplemental yeast manufacturers, and the cyanocobalamin they add in is not more special than any other cyanocobalamin in a run-of-the-mill multi-vitamin.  Make sense?

4.  . . .would be labeled with the term folate if it actually had folate in it.  It would not use the term folic acid for what is actually folate–or folate for what is actually folic acid!  It would be labeled with the specific form of vitamin B 12, cyanocobalamin or methylcobalamin, if it had vitamin B 12 at all.

5.  . . .would be stored in an opaque container to protect the vitamins from deterioration from light exposure.

6.  . . .would be certified gluten-free (GF)–unless I knew I had NO gluten issues at all, then a true brewer’s yeast might not be all that bad.

7.  . . .would not contain free glutamates or would have as low a content as possible. (I will use glutamate interchangeably with glutamic acid.)  Explanation as I understand it today regarding this issue:  Glutamic acid is an amino acid, and when it is “free,” it is no longer a part of a protein structure.  It is believed that the “free” form of glutamic acid can be problematic for some people.  I could not find the “free” glutamic acid content of supplemental yeasts.  I could find 5% as glutamic acid total (not free).  (1)  If you ate the supplemental yeast (which you shouldn’t do) before it was killed by heating/drying, there shouldn’t be much, if any, free glutamic acid.  (Apparently, tomatoes have high glutamic acid, but it’s not free.)  However, when you dry the yeast with high temperatures and then grind it up, you will have some free glutamic acid formed.  I really don’t think there’s much to be done about this because the yeast is usually pasteurized (It’s not raw.).  In addition, when the yeast is dying, it will make its own enzymes to autolyse (break itself down), allowing production of free glutamates.   Fermentation can increase the free glutamate too.  Free glutamate gives UMAMI, and our taste buds want it.  Mmm.  I read that human breast milk contains 19 milligrams of free glutamic acid per 100 grams — cow’s milk has 1 milligram. (2)  So mostly, I guess whether glutamates are an issue comes down to person sensitivity and not overdoing it!

8.  . . .would taste pleasant.

9.  . . .would contain chromium and selenium, among other minerals.

10.  . . .would have no added ingredients, such as rice flour.

So, did I find a yeast to meet my criteria?

Heck no.  Did I go down trying?  You betcha’.

Here is how some of the brands that pop up when you Google “buy nutritional yeast” shake down.  Always check current labels because they are ever-changing.  I will type up what I found, but when you read this–it may already be out of date.  So if you need one of these criteria to be true, please do not rely on my blog post for accurate information.  Do your own checking.  This is just to give an idea of what’s out there and what I found.  One thing I learned about is that some of the supplemental yeasts available are made by the same people but then labeled by a brand.  For example, Red Star can be distributed under another name.

KAL:   GF, Non-GMO, fortified, opaque container, selenium, no chromium

Bragg’s:   GF, GMO status not stated, not clear to me if it’s fortified or not, clear container, selenium, no chromium

Bob’s Red Mill (and here):  Probably GF, GMO status not stated, fortified, clear bag, no listed selenium or chromium, processed above 212 degrees F

Lewis Labs:  GF, Non-GMO, non-fortified, opaque container, not much selenium, yes chromium, sold under no other label, 60 degrees C/140 degrees F

Red Star and here and here:  GF, Non-GMO yeast grown on undetermined plant source status, fortified at pasteurization, container depends on size/source,  no mention of selenium or chromium, pasteurization temperatures

Swanson’s:  Not GF verified, States Non-GMO, non-fortified, opaque container, selenium, no chromium

NOW:  GF, Non-GMO, fortified, opaque container, selenium, no chromium

Frontier (and here and here):  Not GF verified.  Not GMO verified or labeled as “organic” (which would imply GMO-free status).  This one is really challenging to figure out because different sites state different things.  One site has “added B vitamins” but still lists “folate” on the label where another site shows the label with “folic acid.”  Oh dear.  I think it’d have to be classified as fortified.  Looks opaque on the front.  No listed selenium/chromium.  It is pasteurized.

Twinlab Brewer’s Yeast:  This is actual “brewer’s yeast” from brewing and not GF verified.  It lists having vitamin B 12 but has no mention of fortification.  It is not labeled as GMO free.  It appears non-fortified.  It is in a glass bottle.  It has no listed selenium but it does have chromium.

Solgar’s Brewer’s Yeast:  Contains wheat it says, so not GF.  GMO status not specified but grown on beet molasses.  Not fortified but does state it contains B 12.  Opaque container.  No selenium or chromium listed.

Bottom line: 

Nutritional yeast and brewer’s yeast as supplements have great potential.  They have a beautiful array of vitamins and minerals, as well as some unique features that come from being a yeast organism (which I’ll talk about soon–soon is a relative term).  However, people with gluten issues, yeast cross-reaction issues, glutamate sensitivity issues, and synthetic vitamin issues need to have caution, as well as those who have principles which shun GMOs.  I wouldn’t say they’re absolutely out, but I’d say a user, after clearing with their doctor that it’s okay to take, should proceed with awareness and attention.  Be educated.  I wish the supplement industry and labeling laws were more transparent.  It is so tough!

Have a great weekend!

Terri

1.  http://www.yeastextract.info/faq

2.  http://www.buzzfeed.com/johnmahoney/the-notorious-msgs-unlikely-formula-for-success#.cwa44wOLm

19 thoughts on “Did I Find The Perfect Yeast?

  1. Debra

    Thanks for this tremendous amount of research! I’ve been leery of yeasts for a long time, and now, with good information to back myself misgivings up.

    Reply
  2. donna

    Thank you for sharing your research Terri. Don’t apologize for this…
    “sometimes I miss something. Sometimes I get it wrong. Sometimes I learn new information after a post is written” … it’s VERY refreshing and reassuring that if you find you were wrong, you will happily correct.
    It’s good to hear a balanced take on a supplement. For years I have been too easily led into experimenting on myself with ‘superfoods’ eg. chia, chlorella, wheatgrass etc and brewer’s yeast too. Thinking, “this sounds so good, I have to try it for my migraines.” I have probably wasted years battling the side effects of supplements with no idea the supplement/food itself was actually adding to the problem.

    No wonder brewers yeast made my migraines worse…
    “…people with gluten issues, yeast cross-reaction issues, glutamate sensitivity issues, and synthetic vitamin issues need to have caution…”

    I have had an attitude of “What can I take to get better?”, but that is now changing to “What do I stop taking?” At the moment I have stopped all dairy to find out if casein may be an issue with me. (Have been gluten free for months) Would you have an opinion on how long I would need to exclude all sources of casein to find that out?

    Thanks again Terri,
    Donna

    Reply
    1. thehomeschoolingdoctor Post author

      Dear Donna,

      Thank you for your encouraging words for me. I hope you are having a great day!

      It is no wonder that brewer’s yeast made your migraines worse if you have some of those issues! I wanted to love brewer’s yeast so much, but alas.

      I looked pretty hard to be able to give you a scientifically supported answer about the time-frame to expect to feel better from going dairy free. It may be out there, but I couldn’t find it. I know many, many people who have gone dairy free–including myself. And this means eliminating ALL sources, however “minor.” Some people turned around in 3-5 days and others took longer, maybe a month or two months. But on reintroduction of dairy, it was painfully apparent. It is tough because there is the lactose issue and SO many proteins in milk which are body can react to which will probably take different lengths of time for reactions in the body to finally put themselves out. When people do re-introduce dairy, it is best to go with something like ghee–which has less proteins (but I still reacted to). Or to try something like a hard goat/sheep cheese in a small amount (I still react to goat’s milk but not a serving size–which seems SO small–of hard sheep cheese or goat cheese.) It’d be best if people didn’t just dive back in on ice cream or milk because you have so many of the proteins and sugar(s) to confuse the issue. To know if you can tolerate certain kinds of dairy is helpful when eating out and for sanity purposes. But to know you’re intolerant is beyond helpful when trying to feel your best each and every day! I wish you good luck!

      Sincerely,

      Terri

      Reply
  3. Boundless

    re: … would be certified gluten-free (GF)–unless I knew I had NO gluten issues at all …

    It’s increasingly looking like the truly gluten-immune subset of the population has zero members. This just published recently:
    MDPI: Nutrients: Effect of Gliadin on Permeability of Intestinal Biopsy Explants from Celiac Disease Patients and Patients with Non-Celiac Gluten Sensitivity
    http://www.mdpi.com/2072-6643/7/3/1565/htm

    Money quote: “This study demonstrates that gliadin exposure induces an increase in intestinal permeability in all individuals, regardless of whether or not they have celiac disease.” This is a major enabler for auto-immune conditions, food allergies, and chronic gut problems generally. Gliadin has close analog proteins in other grains, esp. barley, rye and corn.

    You may recognize the last name on the author list (Fasano). He has done a lot of the key work on intestinal permeability, celiac disease and zonulin. He was [possibly mis]-quoted as recently as late 2014 by Consumer Reports, purportedly having said that only celiacs and the truly gluten-sensitive need to avoid gluten. His data says otherwise, and I’m wondering if he will change his posture.

    Reply
    1. thehomeschoolingdoctor Post author

      Dear Boundless,

      I liked reading the article. Thank you. A quote from the article:

      The RCD [celiac disease group in remission due to a strict gluten free diet] group was the only group in our study on a strict GFD prior to endoscopy, suggesting that the gluten-induced activation of the zonulin pathway is comparatively delayed in intestinal tissue that is not routinely exposed to dietary gluten, even in those patients with celiac disease. – See more at: http://www.mdpi.com/2072-6643/7/3/1565/htm#sthash.rfK4R0NW.dpuf

      I just found that interesting. Anyhow, I understand that you and other highly regarded professionals think that wheat and all grains must go. I’ve read Grain Brain, Wheat Belly, Wheat Belly Total Health, Sarah Balantyne’s Paleo Approach, and Cordain’s Paleo book (blanking on name). I personally must eat pretty darn close to an autoimmune Paleo diet to feel good. But I don’t like eating this way. And I know many others who are stuck like me. For us, I agree, grains must go. Forever? I don’t know. I hope to find out. If I could, I’d eat “primally” and that would be my dream for people in general. To not choose to eat these things, but to be able to on the rare occasion if they so choose.

      I know wheat (and the other grains) does these things. But I also know that nuts do things. Legumes do things. Nightshades do things. Brassicas do things. I, for some reason, hang on to the idea that a gut that is functioning properly can handle the occasional exposure to grains. That we don’t know the full picture yet. In a way, like we didn’t understand cholesterol and fat. I’ve read Fasano’s research. Thanks to him, I can accept that I am gluten sensitive even though I have no objective tests. Thanks to him I hounded friends to eat “this way.” I read the interview about him saying not everyone needs to eliminate gluten too. On the other hand, I’ve read digestive healing books that utilize whole grain (the real deal) to heal. These authors have lots of success too. What gives?

      I guess that’s all I have to say today. I’m thinking. I’m storing ideas away. I will keep reading and learning and journeying along.

      You take care and have a wonderful week! I appreciate your comments and feeding me articles.

      Terri

      Reply
      1. Boundless

        Re: … you and other highly regarded professionals …

        Thanks, but I’m not a medical professional, and I have no idea how I’m regarded. I’m just an ordinary citizen endeavoring to not be killed by dogma diets and nutritionally clueless consensus medicine and their hapless minions in consensus nutrition.

        Re: I personally must eat pretty darn close to an autoimmune Paleo diet to feel good.

        A family member is working through Amy Meyers’ “Autoimmune Solution”. Major distress vanished with the wheat years ago, but some aches and intestinal disfunction remained. A recent course of probitoics and prebiotics has been very helpful.

        Re: For us, I agree, grains must go. Forever? I don’t know.

        The grains wouldn’t be missed here, but having to stay on a full AI protocol indefinitely would be annoying – no dairy, legumes, nuts, coffee, etc.

        My lay opinion of the food sensitivity situation is there are multiple factors, and some might not be permanent.

        There are of course things that are directly toxic to everyone (avoid the hemlock salad, and probably the Bt corn cob with glyphosate topping).

        Then there are things that are toxic only to specific genotypes. Absent some miracle neutralizing enzyme, this is a permanent situation. With any luck, in a few years we’ll able to get outfits like 23andme to sequence our genes and give us a list of foods to avoid. This could eliminate the tedious and sometime uncertain elimination trial and re-challenge process.

        In the “things that are toxic to everyone” category, that likely includes gluten-bearing grains, and some other grains with parallel proteins. As I’ve put it on the Wheat Belly Blog: we are all celiac – it’s just a matter of degree and decades. And that problem itself, ignoring the glycemics, is at least three separate problems:

        1. Direct distress from the proteins, including but not limited to the gut damage they inflict.
        2. Secondary direct damage from multiple other food-based substances leaking into the blood.
        3. Tertiary damage from immune responses to some of that leakage – you develop actual antibodies to food substances.

        The worst case scenarios include autoimmune reactions because the invaders mimic body cells, and cancer due to any or all of the above, plus anything else inflammation inflames.

        Stopping the consumption of an adverse food usually results in prompt relief for problem 1. If there’s no involvement from problems 2 & 3, that food, alas, is not coming back.

        Relief from problem 2 requires waiting for the gut to heal, and that requires identifying all the foods that cause or prolong intestinal porosity. It might be necessary to suspend consumption of foods that are low-level threats. These might not normally cause leaky gut, but might delay healing. Once healed (weeks?, months?, beats me), these foods might be re-challenged without distress.

        Relief from problem 3 also requires waiting for the gut to heal. Once healed, if the reactive food substance is now no longer leaking into the blood, it might be possible to re-challenge as for problem 2. Otherwise, we might also need to wait for the antibody titer to subside. How long? Well, that could be an unhappy number. Tetanus titer, for example, remains functionally high for what, 10 years?

        Re: I, for some reason, hang on to the idea that a gut that is functioning properly can handle the occasional exposure to grains.

        You could chat with Ötzi the Iceman about that, but I don’t think he’ll have much encouraging to say about it (eat authentic neolithic grains – get authentic neolithic ailments).

        Re: I can accept that I am gluten sensitive even though I have no objective tests.

        Here’s another recent paper: Responses of peripheral blood mononucleated cells from non-celiac gluten sensitive patients to various cereal sources
        http://www.sciencedirect.com/science/article/pii/S0308814614019748
        They tested modern wheat against kamut (again), but this time added a GF grain (rice, as “negative control”). It would have been nice if they’d picked a control that didn’t have wheat germ agglutinin (which rice does), but the results are illuminating anyway.

      2. thehomeschoolingdoctor Post author

        Yes, I’ve followed those thought lines. Except chatting with Otzi. What do you think drove them to work so hard for food? I mean, think of all those little grasses that needed cut down, and their heads beat to gather all these little seeds contaminated with chaff, then separated and then prepared. That sounds like work. Must they have been desperate for food? Maybe somebody marketed it even back then. Ha. But seriously. Why bother?

        Going to check out the article real quick. Have a good one.

      3. Boundless

        re: Once healed (weeks?, months?, beats me), …

        I might add on that there are certain instances of entrenched disbyosis that can be very difficult to dislodge, like candida, c.diff and SIBO. A simple course of probiotics, plus the permanent addition of prebiotic fiber to the diet may be insufficient. FMT and/or antibiotics might be required. And these agents must be reduced or eliminated for the gut to heal and allow later food rechallenges.

  4. Valerie

    I wanted to purchase Brewers yeast. When I got to the health food store they told me the nutritional yeast was the same. (I am trying to increase my milk supply.) I read on recipes that Brewers yeast is not the same as nutritional yeast. So after some research I read that Kal is primary grown from “molasses”. So I looked up the “Brewers yeast” that a lot of moms are using for lactation cookies and although it’s labeled Brewers yeast the Solgar’s brand shows its from “beet molasses” which is also not true Brewers yeast. So my question is this. Wouldn’t the Kal be the same as the Solgar’s since they are both “primary grown”. Shouldn’t I get the same benefits with lactation cookies as them since they are not using true Brewers yeast (spent yeast I think you called it). Wanted to get an opinion before I opened this container. Can’t find very many people that use Kal nutritional yeast for lactation cookies.

    Reply
    1. thehomeschoolingdoctor Post author

      Hello Valerie: Thanks for reading. Let’s see.

      One: I did read the Amazon reviews for Kal to see if I could find anyone commenting on their use of it for lactation. I saw none under “reviews,” but I did see one person comment it on it under the “questions” category (you have to keep expanding it to see all the questions as Amazon only shows about four questions at a time). She said she used it (although she didn’t necessarily specify Kal’s) for lactation but just dumped it on her morning breakfast, etc. See if this link pulls it up.(http://www.amazon.com/forum/-/Tx5O9WLOQXUYHC/ref=ask_dp_dpmw_al_hza?asin=B00020HV1E)

      Two: They are both primary grown yeast, and neither is grown actually on hops/beer (despite Solgar calling itself “brewer’s yeast”). I could not find where Kal specified what kind of molasses it was from (sugar cane? sugar beet?). Kal is different in that it is fortified after production, and Solgar is not fortified. Some of the vitamins in Kal’s will be synthetic, whereas Solgar shouldn’t be. The synthetic vitamins are not good for certain people. (Who? Hard to say without testing.) Sometimes I see where Solgar is listed as having B12 and other places it is not. It may depend on the specific line/kind of Solgar’s brewer’s yeast you get. Check out the difference in these two Solgar labels:

      http://www.solgar.com/solgarproducts/brewers-yeast-powder.htm
      http://www.vitacost.com/solgar-brewers-yeast-powder

      Three: If you compare labels, they definitely have different make-ups of vitamins and minerals! However, I’ve noted this trend as I’ve looked at all of these supplemental yeasts’ labels. (Supplemental yeasts is the word I use to lump together brewer’s yeasts and nutritional yeasts.) They all have similar fundamental vitamins and minerals, but some have a few extra or a few less. Or more of one kind of vitamin or mineral or another. Since we don’t really know which component of the supplemental yeast accounts for the increase in milk supply, it’s hard to say if Kal would work or not work when compared to Solgar.

      Four: Just a note on my personal experience. I took Swanson’s for a few days, and I wasn’t really dwelling on it. I was just trying it out on me and my family for food flavoring. I am nursing, but my supply is usually overabundant. I usually have to work to keep my supply down. I kept wondering why on earth my breasts were engorged after I’d just gotten her demand and my supply in synch so I wasn’t so ouchy! Silly me. Those women who swear by “brewer’s yeast” for lactation must be onto something! I stopped the brewer’s yeast, and my supply downregulated to comfortable again. Anecdotal. I know. But there you go.

      Five: I did note the lithium in the Kal’s. This isn’t as alarming as it sounds. In fact, one health guru named Paul Jaminet and his wife recommend low dose lithium for general consumption! Eeks! I’ve not read up on this. But I did come across a study done on brewer’s yeast with lithium in it which I had planned on pointing out later when I blog again. And here’s a study saying it may be okay in nursing, but we don’t know. Obviously, too, the lithium content is very low in Kal’s. (http://www.ncbi.nlm.nih.gov/pubmed/17267800) But something to call your doctor/practitioner about before using. And, as I’ve not read on it extensively, maybe it exists in many supplemental yeasts but it’s just not tested for when they test for composition.

      Well, I suppose that’s about all I know. Ask anything I may have left out. I don’t like to tell people what to do, but I do like to give the information so you can decide for yourself. Tomorrow is Friday. Have a great weekend. And many blessings on you and your baby! Oh, they grow SO fast! ~~Terri

      Reply
  5. Pingback: Bibliography for Posts on Supplemental Yeasts (Brewer’s Yeast and Nutritional Yeast) | The HSD

  6. Sal

    Looks like Lewis Labs comes pretty close to meeting your criteria. The amount of free glutamic acid is the unknown and I guess you would like to see a bit more selenium. My biggest issue is getting enough b’s especially folate and folinic acid. One of those lucky ducks with a double c for Mthfr. Going to give it a try.

    Also found this brand http://sarifoods.co/nutritional-yeast.html. Not a lot of info on the web site. Did you come across them during your research?

    Reply
    1. thehomeschoolingdoctor Post author

      I agree that Lewis labs seems like a brand which nicely has no synthetics, contains some nice micronutrients, is gluten-free, etc. I was a little surprised at the low selenium content, though. But it does have nice chromium, which diabetics often take nutritional/brewer’s yeast for. I guess it’s just really important that whatever a person may be wanting to specifically get from nutritional/brewer’s yeast—that they check the label to make sure they’re getting a brand with that particular characteristic. (If they want B-12, they’ll get a different brand. If they want chromium, they’ll get a different brand. And so on.) I had not seen Sari Foods, and I agree there’s not much on their site. So you can’t tell what it’s grown on. Lots of reviews on Amazon, but my quick search didn’t turn up anything substantial: http://www.amazon.com/Sari-Foods-Natural-Non-Fortified-Nutritional/dp/B00PJ3IPMI/ref=cm_cr_pr_product_top?ie=UTF8 .

      Isn’t it all so interesting? And confusing? 🙂

      Have a good week, Sal. Thanks for reading a post.

      Terri

      Reply
  7. Drew

    Here’s another to consider:
    http://www.bluebonnetnutrition.com/product/215/Super_Earth_Brewer%27s_Yeast_Powder

    Seems to fit the criteria you were looking for. What do you think? I went to a local health food store after reading your yeast articles, they had that on the shelf, and I couldn’t find anything about it that seemed to contradict what your ideal qualities would be, so I got some. Please tell me why I made a mistake; thanks. And thanks for the research and articles that helped me go with that one! Lucky find, I guess. (I really am curious if there’s something sketchy to you about it or if you like the looks of it.)

    Reply
    1. thehomeschoolingdoctor Post author

      Hi, Drew!

      I think that was a good find! And how convenient you don’t even have to special order it! I really like that it has chromium and zinc in it. And that there are no added synthetic vitamins added. (Although, I’m assuming you don’t need vitamin B12. Many vegans use nutritional/brewer’s yeast for B12. So any vegan or person wanting vitamin B12, take note. This one doesn’t have it. However, I think a better quality B12 than that added to nutritional yeast is called for in our bodies.)

      The only thing, with much picking, that I would maybe ask the manufacturer would be, “Is the YEAST GMO-free?” But, I’ll bet it is. GMO yeast isn’t that common, I don’t think. And they have non-GMO stated, so if one wants to assume, then one would assume they’d have checked out their yeast too.

      Do you like the taste? The texture? Any bad reactions? I read the Amazon reviews. It got very nice reviews. Of course, I always read the negative reviews. All I saw there was some people didn’t like the taste and some had reactions—and you’ll find those complaints for nearly ANY supplement!

      And one last thing I’d like to point out. Companies may change where they get their yeast from, and so flavor, granulation and even yeast vitamin and mineral content will change. So one rule I have for all my products still applies, [Read] “Every label, every time.” But this label as I see it on-line, looks pretty clean!

      Thanks for pointing this one out to me!

      Terri

      Reply
      1. Drew

        I asked their customer service, “Hi, is the yeast strain used to make the Super Earth Brewer’s Yeast a non-GMO yeast strain?”
        And they replied, “Yes, it is non-GMO.”

        I didn’t mind the taste mixed in water, but I’m used to some funky stuff, you know, so if someone doesn’t like the taste, I’d recommend mixing it in bone broth and see what they think then. I’ve used Triphala for a while (good stuff, worth looking into) and I don’t mind that in warm water, but it’s a good example of something that’s a bit of an acquired taste, but if it’s mixed in bone broth, the bitter and astringent flavors aren’t as strong. That probably means the parts of it that cause the bitter and astringent flavors aren’t going to do as much while being digested, but anyway, the yeast has an umami flavor, and if that’s unpalatable, the broth makes it kind of sweet, too. I’m thinking of your goal of giving health foods to kids. Broth makes almost everything milder and sweeter, seems to me.

        Also, the other thing I was wondering — just because the sugar beets are non-GMO, do you know if the yeast feeding on them absorbs pesticides or fertilizers that might be in/on them? And I was wondering the same thing about whatever might be in the tap water used while feeding the yeast. You said companies may change where they get their yeast from, so I guess I should ask them if they can tell me about that. I was looking at the tap water for the city BlueBonnet is located in (this site is a good resource even if the yeast comes from a different city):
        http://www.ewg.org/tap-water/whatsinyourwater/TX/City-of-Sugarland-Annexed-Area/0790314/
        http://www.ewg.org/tap-water/whatsinyourwater/TX/City-of-Sugarland/0790005/
        So between the water and the pesticides that may be used on non-GMO sugar beets, there’s still some opportunities to nitpick!
        I found this on the Lewis Labs brewer’s yeast product page (http://lewislabsdirect.com/products/new-brewers-yeast-12-35oz):
        “…As the yeast feeds on this culture medium, it produces alcohol while it absorbs nutritional factors from the medium. At the same time, the yeast picks up chemicals and other undesirable materials. …The culture medium on which the yeast is grown is most important since it is from this medium that the minerals, metals and vital micronutrients are derived. …Lewis Labs’ 100% Pure Premium Imported Brewer’s Yeast™ is primary yeast grown on sugar beet molasses. …Sugar beets are known to absorb so much out of the soil (minerals, metals, trace elements, etc.) that they can only be grown in one field for two years without depleting the soil.”
        So I googled “sugar beet soil uptake metals” and “sugar beet phytoremediation” and found these (these may not be the best sources; I just did a five minute search):
        #1 http://www.tandfonline.com/doi/abs/10.1080/10889868.2012.687412?src=recsys
        “The heavy metal accumulation in the soil after the treatments did not exceed the limits for the land application of sewage sludge recommended by the US Environmental Protection Agency (US EPA). The increased concentration of heavy metals in the soil due to the sewage sludge amendment led to increases in heavy metal uptake and the leaf and root concentrations of Ni, Zn, Cd, Cu, Cr, Pb, and Zn in plants as compared to those grown on unamended soil. More accumulation occurred in roots and leaves than in shoots for most of the heavy metals. The concentrations of Cd, Cr, and Pb were more than the permissible limits of national standards in the edible portion of sugar beet grown on different sewage sludge amendment ratios. The study concludes that the sewage sludge amendment in the soil for growing sugar beet may not be a good option due to risk of contamination of Cr, Pb, and Cd.”
        #2 http://www.srcosmos.gr/srcosmos/showpub.aspx?aa=11340 (pdf) (page 4)
        #3 http://www.ptno.ogr.ar.krakow.pl/Pobrania/download.php?action=save&id=262&cat=fh22022010 (pdf) (they used red beets, but it’s interesting for more than about the yeast)
        So I guess to really find the perfect yeast, now I’ll ask BlueBonnet and Lewis Labs where they get the sugar beet molasses from and what city the yeasts are grown in, and if they give specifics I guess I could ask the farm for soil test results (just to see it through, since I’m not gonna doublecheck regularly that they haven’t switched suppliers, and as far as I know heavy metals are kept to a safe amount in the body with good nutrition anyway), and the trace contaminants in the water used being absorbed into the yeast I’m not gonna look into right now, so if you read anything about that, I’m curious, but it probably means pick the one from BlueBonnet or Lewis Labs and go for a walk and be thankful for any free pills the yeast might’ve eaten and laugh, because short of growing food or yeast myself, that’s probably the best bet.

      2. thehomeschoolingdoctor Post author

        Drew, Wow. That was some really good thinking, really considering even more aspects than I had tried to pull together.

        On the metals, I think that is really a legitimate point because the yeasts do avidly take up metals (which is why some people take it–because it has chromium). I suppose the makers must know the levels of each of the metals, including the undesirable ones like cadmium and lead. Wouldn’t that be part of quality assurance? Maybe I’m too idealistic.

        On the water, I guess I’d like to think they had a filter in place for the water, but again, maybe too idealistic. I mean, I know how much it costs to change my own house filter…

        On the herbicides and pesticides, I didn’t see any products available in the USA that were organic, but I saw one in Germany that was listed as organic. Organic would lead one to believe they’d be less likely to exposed to herbicide/pesticide residue. I know that pesticides/herbicides are often broken down by microorganisms in the soil to less toxic or even non-toxic by-products. I wonder how much Saccharomyces can do this, maybe lessening the exposure to these by metabolism of them during their time in the growth medium.

        I don’t know. Good questions. Kind of fun questions if I don’t let myself get too obsessive (and I do work hard to not do that). So, like you, I’ll go for my walk too and laugh in the sunshine, sending positive energy to my body’s detoxification systems so they can handle the toxins with the rich B vitamins, chromium, and other necessary nutrients I’m feeding them.

        Take care and I’m glad you commented to get me thinking about that. I should add to the list: organic, well-filtered water, and availability of the heavy metal content of the yeast supplement.

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