Your Nutrients

Brewer’s yeast is the dried, pulverized cells of Saccharomyces cerevisiae, a type of fungus, and is a rich source of B-complex vitamins, protein (providing all essential amino acids), and minerals, including a biologically active form of chromium known as glucose tolerance factor (GTF). Brewer’s yeast is usually a by-product of the brewing industry and should not be confused with nutritional yeast or torula yeast, which are low in chromium.

Brewer’s yeast, which has a very bitter taste, is recovered after being used in the beer-brewing process. Brewer’s yeast can also be grown specifically for harvest as a nutritional supplement. “De-bittered” yeast is also available, though most yeast sold in health food stores that does not taste bitter is not real brewer’s yeast.

Brewer’s yeast is not an essential nutrient, but it can be used as a source of B-complex vitamins and protein. It is by far the best source of chromium, both in terms of quantity and bio-availability.

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Side effects have not been reported from the use of brewer’s yeast, although allergies to it exist in some people. It is not related to Candida albicans fungus, which causes yeast infection. Because it contains a highly biologically active form of chromium, supplementation with brewer’s yeast could potentially enhance the effects of drugs for diabetes (e.g., insulin or other blood sugar-lowering agents) and possibly lead to hypoglycemia. Therefore, people with diabetes taking these medications should supplement with chromium or brewer’s yeast only under the supervision of a doctor. Saccharomyces boulardii is registered in Europe under the name Saccharomyces cerevisiae, though the manufacturer states that S. boulardii is not the same as brewer’s yeast (S. cerevisiae). There is a case report of a person with severely impaired immune function who, after receiving treatment with S. boulardii, developed an invasive fungal infection identified as S. cerevisiae. People with severe impairment of the immune system should therefore not take brewer’s yeast or S. boulardii unless supervised by a doctor. Certain medicines may interact with brewer’s yeast. Refer to drug interactions for a list of those medicines.

Brewer’s yeast is often taken as a powder, or as tablets or capsules. High-quality brewer’s yeast powder or flakes contain as much as 60 mcg of chromium per tablespoon (15 grams). When doctors recommend brewer’s yeast, they will often suggest 1–2 tablespoons (15–30 grams) of this high-potency bulk product per day. Remember, if it is not bitter, it is not likely to be real brewer’s yeast and therefore will not contain biologically active chromium. In addition, “primary grown” yeast (i.e., that grown specifically for harvest, as opposed to that recovered in the brewing process) may not contain GTF.

Chromium is an essential trace mineral that helps the body maintain normal blood sugar levels.

The best source of chromium is true brewer’s yeast. Nutritional yeast and torula yeast do not contain significant amounts of chromium and are not suitable substitutes for brewer’s yeast. Chromium is also found in grains and cereals, though much of it is lost when these foods are refined. Some brands of beer contain significant amounts of chromium.

Most people eat less than the U.S. National Academy of Science’s recommended range of 50–200 mcg per day. The high incidence of adult-onset diabetes suggests to some doctors that many people should be supplementing with small amounts of chromium.

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In supplemental amounts (typically 50–300 mcg per day), chromium has not been found to cause toxicity in humans. While there are a few reports of people developing medical problems while taking chromium, a cause-effect relationship was not proven. One study suggested that chromium in very high concentrations in a test tube could cause chromosomal mutations in ovarian cells of hamsters. Chromium picolinate can be altered by antioxidants or hydrogen peroxide in the body to a form that could itself create free radical damage. In theory, these changes could increase the risk of cancer, but so far, chromium intake has not been linked to increased incidence of cancer in humans. Chromium supplementation may enhance the effects of drugs for diabetes (e.g., insulin, blood sugar-lowering agents) and possibly lead to hypoglycemia. Therefore, people with diabetes taking these medications should supplement with chromium only under the supervision of a doctor. One report of severe illness (including liver and kidney damage) occurring in a person who was taking 1,000 mcg of chromium per day has been reported. However, chromium supplementation was not proven to be the cause of these problems. Another source claimed that there have been reports of mild heart rhythm abnormalities with excessive chromium ingestion. However, no published evidence supports this assertion. Three single, unrelated cases of toxicity have been reported from use of chromium picolinate. A case of kidney failure appeared after taking 600 mcg per day for six weeks. A case of anemia, liver dysfunction, and other problems appeared after four to five months of 1,200–2,400 mcg per day. A case of a muscle disease known as rhabdomyolysis appeared in a body builder who took 1200 mcg over 48 hours. Whether these problems were caused by chromium picolinate or, if so, whether other forms of chromium might have the same effects at these high amounts remains unclear. No one should take more than 300 mcg per day of chromium without the supervision of a doctor. Preliminary research has found that vitamin C increases the absorption of chromium. Certain medicines may interact with chromium. Refer to drug interactions for a list of those medicines.

A daily intake of 200 mcg is recommended by many doctors.

Brewer’s yeast is the dried, pulverized cells of Saccharomyces cerevisiae, a type of fungus, and is a rich source of B-complex vitamins, protein (providing all essential amino acids), and minerals, including a biologically active form of chromium known as glucose tolerance factor (GTF). Brewer’s yeast is usually a by-product of the brewing industry and should not be confused with nutritional yeast or torula yeast, which are low in chromium.

Brewer’s yeast, which has a very bitter taste, is recovered after being used in the beer-brewing process. Brewer’s yeast can also be grown specifically for harvest as a nutritional supplement. “De-bittered” yeast is also available, though most yeast sold in health food stores that does not taste bitter is not real brewer’s yeast.

Brewer’s yeast is not an essential nutrient, but it can be used as a source of B-complex vitamins and protein. It is by far the best source of chromium, both in terms of quantity and bio-availability.

High cholesterol Type 2 diabetes Diarrhea (infectious)

Side effects have not been reported from the use of brewer’s yeast, although allergies to it exist in some people. It is not related to Candida albicans fungus, which causes yeast infection. Because it contains a highly biologically active form of chromium, supplementation with brewer’s yeast could potentially enhance the effects of drugs for diabetes (e.g., insulin or other blood sugar-lowering agents) and possibly lead to hypoglycemia. Therefore, people with diabetes taking these medications should supplement with chromium or brewer’s yeast only under the supervision of a doctor. Saccharomyces boulardii is registered in Europe under the name Saccharomyces cerevisiae, though the manufacturer states that S. boulardii is not the same as brewer’s yeast (S. cerevisiae). There is a case report of a person with severely impaired immune function who, after receiving treatment with S. boulardii, developed an invasive fungal infection identified as S. cerevisiae. People with severe impairment of the immune system should therefore not take brewer’s yeast or S. boulardii unless supervised by a doctor. Certain medicines may interact with brewer’s yeast. Refer to drug interactions for a list of those medicines.

Brewer’s yeast is often taken as a powder, or as tablets or capsules. High-quality brewer’s yeast powder or flakes contain as much as 60 mcg of chromium per tablespoon (15 grams). When doctors recommend brewer’s yeast, they will often suggest 1–2 tablespoons (15–30 grams) of this high-potency bulk product per day. Remember, if it is not bitter, it is not likely to be real brewer’s yeast and therefore will not contain biologically active chromium. In addition, “primary grown” yeast (i.e., that grown specifically for harvest, as opposed to that recovered in the brewing process) may not contain GTF.