Brewer's yeast: How to use it for health and beauty
Brewer’s yeast is a product produced when barley, specifically gluten, decomposes. It is a fermented substance.
Brewer’s yeast is a fungus that is used for fermentation, especially in the production of beer, wine, and bread. It contains significant amounts of vitamins (in particular, B complex) and proteins, which is why it can do amazing things for your hair and overall health.
Usually people consume brewer’s yeast as a commercial supplement in capsule form. However, the best way of consuming it is in powder, even though it doesn’t taste great.
You can mix it with other ingredients, like yogurt, juice, smoothies, cereal, and even salads. If you keep it in the kitchen you can add a small amount to a few meals per week benefit from all it has to offer.
The nutrients in brewer’s yeast mean that it has high biological value; in fact, it contains more protein than many other foods, even meat.
B complex vitamins are another very valuable nutrient in brewer’s yeast. They’re vital for your body to metabolize nutrients and keep your nervous and immune systems working smoothly. It also contains fatty acids, which help keep your cholesterol in line.
Other nutrients in brewer’s yeast:
How to use brewer’s yeast
There are a lot of ways you can take advantage of nutritious brewer’s yeast, such as the following:
For your nails
Brewer’s yeast can strengthen brittle nails due to its high concentrations of iron, calcium, zinc, and potassium (among other minerals). If you consume it on a regular basis, you’ll have the nails of your dreams in no time.
It can also give your hair a remarkable shine and strength due to its large amounts of vitamin B1 and B6. These vitamins help keep the keratin found naturally in your hair at healthy levels, thus preventing unnecessary hair loss and instead resulting in healthy, silky-soft hair.
Lower your cholesterol
Two other major components of brewer’s yeast are unsaturated fats and lecithin, perfect for lowering bad cholesterol and triglycerides. It’s also perfect for people with hypertension, since it’s low in sodium. Your cardiovascular system will truly thank you for it!
Brewer’s yeast contains enzymes that your body needs to create its own enzyme and hormones in the proper amounts. Plus, it contains biotin. Biotin is like a natural tissue regenerator, which means it helps heal wounds. Additionally, it counteracts premature aging, keeping your skin looking young and healthy.
As a source of fiber and probiotics, brewer’s yeast also plays a role in keeping your intestinal flora healthy and preventing constipation. It’s recommended to consume it often, especially on an empty stomach without any other food. Therefore, it will help your digestive system normalize bowel movements and the enzymatic functions you need for proper digestion.
The high levels of folic acid in brewer’s yeast makes it very valuable for pregnant women. It is very nutritious for your baby. That’s exactly why it’s recommended to consume folic acid while you’re breastfeeding and then consider giving it as a supplement to your children as they grow.
When your body isn’t producing the vitamins and minerals it needs to work well, you have to help it out. Consuming brewer’s yeast regularly is a good way to take in high-quality vitamins and proteins. Remember to make it a part of a healthy diet with plenty of legumes, nuts, and grains.
Athletes like to take brewer’s yeast daily. They know that it gives them a shot of energy and keeps them going no matter how demanding their day is.
Still, we’d like to remind you that while brewer’s yeast is very good for you, there are no miracle supplements. The best way to live a healthy life is to eat a varied, balanced diet with natural, fresh foods that can give your body the nutrients it needs.
All cited sources were thoroughly reviewed by our team to ensure their quality, reliability, currency, and validity. The bibliography of this article was considered reliable and of academic or scientific accuracy.
- Bekatorou, A., Psarianos, C., & Koutinas, A. A. (2006). Production of food grade yeasts. Food Technology and Biotechnology.
- Pérez-Bibbins, B., Torrado-Agrasar, A., Salgado, J. M., Oliveira, R. P. de S., & Domínguez, J. M. (2015). Potential of lees from wine, beer and cider manufacturing as a source of economic nutrients: An overview. Waste Management. https://doi.org/10.1016/j.wasman.2015.03.009
- Lund, M. N., Hoff, S., Berner, T. S., Lametsch, R., & Andersen, M. L. (2012). Effect of pasteurization on the protein composition and oxidative stability of beer during storage. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf303044a