Used since ancient times, brewer's yeast has always been used to promote well-being and beauty.
Brewer's yeast is a fungus that lives on sugary materials such as molasses or sprouted grains. Depending on the temperatures used, a low yeast is produced , produced between 0 and 5 ° C, and a high one, at 15 - 20 ° C. The first is intended for drying and reduced to tablets, flakes or flakes, for this purpose it is freeze-dried or subjected to instant heat so as not to alter its nutritional content. The second, stronger, is compressed into soft dough balls and is used for leavening bread, during which it emits carbon dioxide and ethanol, which evaporates. The substantial difference between the two types is that the food, in flakes, can no longer ferment but remains a valid supplement because it preserves the nutritional properties.
Flake yeast is a supplementary food of fundamental importance. Its richness in proteins, provided with all the essential amino acids, the great contribution of vitamins (especially the B complex) and of minerals, makes beer yeast an indispensable resource in many pathological conditions.
Discover also the properties and uses of natural yeast
Its consumption has beneficial effects on the intestinal bacterial flora, on the skin, on the nails and on the hair . Furthermore, food supplementation with brewer's yeast improves the cellular utilization of glucose, while facilitating the action of insulin. Cholesterolemia is also reduced.
However, prolonged consumption of flaky yeast can cause problems. The main contraindication concerns intolerances and allergies to yeasts, which are quite common. Care should also be taken with those suffering from candidiasis, because these fungi also feed on yeasts.
brewer's yeast does not like heat, so it should not be added to food during cooking but only before serving, making sure that the food is not too hot. It is good to remember that brewer's yeast added to carbohydrates facilitates digestion.
