Brewer's yeast Brewer's yeast is the by-product resulting from the fermentation of beer by the bacterium Saccharomyces cerevisae. To obtain debittered yeast, the yeast resulting from brewing is purified, removing waxes and other non-nutritive products. Brewer's yeast is used for its high nutritional value; It is rich in proteins (50%), carbohydrates (35%), minerals (10%) and B complex vitamins. First of all, the proteins it contains are of high biological value. It provides both essential amino acids and some non-essential ones. For example, the aspartic acid content helps protect the liver from possible poisoning, particularly by ammonium derivatives. Secondly, the carbohydrates it contains are compounds, that is, polysaccharides, some of them fibers (cellulose) and other carbohydrates that are slowly absorbed, which means continuous energy without an increase in the glycemic index. Third, in minerals the potassium and phosphorus content is important, and to a lesser extent, magnesium, selenium, calcium and manganese. Finally, brewer's yeast contains significant amounts of B vitamins, particularly B1 (thiamine). B complex vitamins are essential for enzymatic reactions involving proteins, carbohydrates, and lipids. The only disadvantage of yeast is its bitter taste, however, by debittering the yeast the consumer has all the nutrients without the unpleasant taste. How to use: Take 4-5 tablets a day, between meals. Presentation: Package of 600 tablets of 500 mg.
