Re: b-discussion

[Guest guest]

Again according to my Nutritional /Biochemistry texts yeast does not produce

vitamin B12 -- Brody of Nutritional Biochemistry states that vitamin b12 " ...

is not present in plant products or yeast. "

Liz -- I think I should apologize for the commotion; I can't find the website

where I have this from; if I come across it I'll post.

Here is some information I've taken from a google group. Seems very difficult to

find a discussion of this on websites.

http://groups.google.ch/groups?q=yeast+produce+B12 & hl=de & selm=taltar.773492923%4\

0sfu.ca & rnum=3

Unlike Brewers yeast which is bitter (ugh!) and is a by-

product of the brewing industry (hence, some trace

contaminations), NUTRITIONAL YEAST is a quality controlled

cultured yeast usually using a molasses substrate for

culturing. Such a substrate can be rich in B12, hence the

culturing of the yeast itself need not depend upon B12

bacteria during that stage for there to still be B12 in the

yeast. Do no confuse this yeast with Torula yeast, which

again is a byproduct of another industry.

Comercial nutritional yeast, however, is now cultured under

controlled conditions so stringently that no or very little

bacteria is allowed to grow along with the yeast. Hence,

there indeed there will be no or little B12, since the

primary source in nature is from bacteria (animals don't

produce their own B-12 but must obtain it from simple

bacteria).

Red Star nutritional yeast, product # P6635+, uses a

fortified substrate for its nutritional yeast culturing,

hence it contains B12 at the level of 5 ug/g Nutritional

yeast. As of September, 1992, T-6635+ contains 8 ug/g of

vitamin B12. Other varieties of nutritional yeast are

thought to more likely contain B12 at maybe less than 1ug/g.

Nutritional yeast consists of non-bitter, pleasant tasting

yellow flakes. A delicious cheesy taste is maybe the best

description of the taste. Great on salads, soups, sprinked

on casserols, apple juice or dry popcorn, and can be used to

make a cheesy tasting vegan sauce or gravy instead of using

diary cheese.

Nutrients include the entire vitamin B complex, high in

protein and trace minerals. Usually contains B-12,

especially if intentionally cultured to so contain it.

Indeed, in principle, there is no reason why a recombinant

nutritional yeast can't be produce that will also generate

on its own some B-12; something to anticipate for the future

.

Only a few places in the world actually produce nutritional

yeast. I've heard from someone doing research on the stuff

that the very best comes from somewhere in one of the

Southern States of the U.S.

Potential problem of gout

Purines, a major constituent of the nucleic of cells, breaks

down into uric acid. Nutrition yeast, again, is high in

nucleic acids (70-80 mg/gram). Those who are prone to gout

might have to delimit their consumption of nutritional yeast

in their diet. Other than that, nutritional yeast is safe,

nutritious and delicious. :-)

Ecmillerreid@... schrieb:

> In a message dated 3/25/02 9:43:38 AM,

> writes:

>

> << I should finish my thought: in a discussion with a vegan recently, she

> referred me

> > to the source of the extra B12 in nutritional yeast. The source is

> yeast--a

> > particular strain of yeast that is prolific in B12 production. >>

[Guest guest]

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>Red Star nutritional yeast, product # P6635+, uses a

>fortified substrate for its nutritional yeast culturing,

>hence it contains B12 at the level of 5 ug/g Nutritional

>yeast. As of September, 1992, T-6635+ contains 8 ug/g of

>vitamin B12. Other varieties of nutritional yeast are

>thought to more likely contain B12 at maybe less than 1ug/g.

The pressing question is _what_ exact form of B12 do these yeasts

contain? The conversion in the body to the active form can range from

efficient to almost nonexistent, and some forms compete with others for

absorption.

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[Guest guest]

I don't know except that the consensus is that it is an active form for

humans. I've written a contact site for vegetarian questions; maybe they'll

be able to answer this question.

Interesting that the yeast is grown on a source 'contaminated' with B12 (or

'enriched'). We have the contamination factor again: whether insects, animal

dung, soil left on foods, sea-plants growing in sewerage--we seem to get our

B12 vicariously. One could say that Red Star yeast offers controlled

'enrichment'.

J.

Idol schrieb:

> -

>

> >Red Star nutritional yeast, product # P6635+, uses a

> >fortified substrate for its nutritional yeast culturing,

> >hence it contains B12 at the level of 5 ug/g Nutritional

> >yeast. As of September, 1992, T-6635+ contains 8 ug/g of

> >vitamin B12. Other varieties of nutritional yeast are

> >thought to more likely contain B12 at maybe less than 1ug/g.

>

> The pressing question is _what_ exact form of B12 do these yeasts

> contain? The conversion in the body to the active form can range from

> efficient to almost nonexistent, and some forms compete with others for

> absorption.

>

> -

>

>

>

[Guest guest]

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>I don't know except that the consensus is that it is an active form for

>humans. I've written a contact site for vegetarian questions; maybe they'll

>be able to answer this question.

Without knowing the specific form, I wouldn't assume it's active or

useful. Cyanocobalamin is sold in the US and is even used on B12 shots,

but our ability to convert it to real B12 is abysmal, something like one

half of one percent -- in healthy people! The irony is that the people

most likely to need B12 supplementation tend to be the people less able to

convert cyanocobalamin to active B12. That's why cyanocobalamin's off the

market in Japan. (Well, that and the fact that it's a cyanide compound,

which concerns some people.) They use methylcobalamin, a much, much more

effective form... but unfortunately not so cheap and therefore not so

profitable.

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