On Sat, 18 Mar 2000 06:52:56 -0500, gordon <[log in to unmask]> wrote:

>
>One thing I miss a lot is brewer's yeast. I often mixed a heaping
>tablespoon
>of it in a glass of cold water to drink as breakfast or with breakfast. I
>once considered it one of nature's perfect foods. I understand it is not
>paleo but I'm tempted to add it back to my diet. I wonder if anyone can
>give me a good scientific reason not to do so.

Not to?
I've a reason why to. Because yeast is an organism specialised in
breakung down carbohydrastes. Therefore is has enormous amounts
of the B-Vitamins, which are required to break down sugars in food.
"Normal" foods (starches, fruit) have only about just the right amount
if B-Vitamins to break the sugars down, but several kinds of processing
easily destroy them. Cooking (heat and soaking out).
Then "modern" fruit (what an ugly word)
 are trained(selected) to contain as much sugars as possible
(sweetest apples, bananas...). As it this was an advantage.
Their B-Vitamin contents may not catch up.

Then why NOT to.
Yeast is an organism multiplying rather quickly.
So a big extent if yeast is the pure DNA which is needed to make new cells
rapidly. For *bakers* yeast about 30% of weight is DNA, as i heard.
Big amounts of foreign genes are said to promote allergies.

Brewers yeast grows much slower. It takes many days for the beer, that
the brewers yeast breaks down the malt sugars to alcohol.
N.B. this may be a reason to drink beer- pre-digested sugars and starches.

For brewers yeast the DNA (gene) percentage is rather low, comparable to
animals or even plants.
Still it may be a good idea not to spread the yeast over every meal
(per day) but rather limit it to single meals or own opportunities.

my .02$, and I'd be interested to hear some more about brewers years
facts.

Amadeus



>-gts