A unicellular micro-organism, brewer's yeast was originally a by-product of the brewing industry that grew on hops, grain or malt, and which had to be debittered. Now, due to its high nutritional value, brewer's yeast is mainly produced as a supplement. The best types are those graded 'primary'. These are usually grown on molasses or sugar beets and are pleasant-tasting. Brewer's yeast is a well-balanced food, containing excellent concentrations of B-complex vitamins, including even vitamin B12 in some cases. It is up to 45 per cent complete protein, containing 17 amino acids, including all the essential ones, and is a rich source of DNA and RNA, which together form 12 per cent of dried yeast. It also contains an abundance of minerals and trace elements.

For example, it is high in iron and copper, making it help­ful in the treatment of anaemia. In addition, it contains high amounts of chromium and glucose tolerance factor (GTF) which benefits diabetics and hypoglycaemics. It also contains selenium in fact, some yeasts are actually grown on selenium, making them 'selenium-rich yeast'. This selenium, in particular, is easily absorbed. Initially, only small amounts of brewer's yeast should be taken on a daily basis; then, as the body adapts to it, the amounts can gradually be increased. It is available from health food shops in tablet, flake or powder form.

Caution

Brewer's yeast is contra-indicated in cases of candida (thrush).