Archive for the ‘Brewer’s Yeast’ Category
The brewer’s yeast (Saccharomyces cerevisiae) is used in the process that makes the sugar into alcohol. The fungus unicellular of which is composed has among its structural elements minerals, amino acids, protein and several B vitamins, which make a nutritional supplement used for decades. The reason? The properties of the brewer’s yeast.
One of the minerals to acquire to take leavening of beer is the chromium, unable to produce by itself, to combat the damage of the free radicals by their antioxidant properties and constitute one of the most important benefits of the brewer’s yeast.
The present form in this supplement is the GTF –by its acronym in Spanish, which helps prevent diabetes regulating the levels of blood sugar, accentuating the effect of insulin, a substance indispensable for the well-being. The insulin not only is involved in the processing of carbohydrates, but also in the fat and protein. Read the rest of this entry »