Barley yeast

2003/05/01 Lorenzo, Arantza | Uranga, Ane Miren Iturria: Elhuyar aldizkaria

• Dietetika/Elikagaiak

All these yeasts multiply enormously in the production of beer and then accumulate at the bottom of the tank during the process of maturation and storage of said beer. After cleaning and drying, the dietary additive is ready for consumption. It has been obtained from beer but has no alcohol.

In barley yeast proteins predominate, of which 33% are of high biological quality and with all essential amino acids.

As for vitamins, it contains vitamins from group B and a small amount of vitamin B12. The latter is only found in products of animal origin, so it is a good complement for vegetarians.

It also contains vitamin D that participates in the absorption of calcium. Therefore, people with osteoporosis problems would add some barley yeast to milk and absorb more calcium.

It contains most of the mineral salts, somewhat more or less, but highlights iron, selenium (antioxidant and anticancer) and chromium (diabetic and antiarterosclerosis).

It hardly contains fat, but contains alpha-lipoic acid from the fat family, powerful antioxidant. Extracts of this alpha-lipoic acid are used as additives in the treatment of AIDS as antioxidant, immune system stimulant.

It is recommended mainly in:

• In situations of fatigue or stress by stimulating effect and cleaner.
• Absence of mineral salts or vitamins of group B.
• In case of diabetes, due to the abundance of chromium.
• Liver and skin problems by antioxidant and cleansing effect (favors the elimination of toxins).
• Radiation therapy used to treat cancer has shown that consumption of barley yeast relieves the effects of radiation therapy (decreased appetite, anemia).

However, they should not take barley yeast:

• People with problems of uric acid or gout. In fact, in the metabolism of barley yeast, uric acid is produced.
• Krohn's disease and ulcerative colitis. Barley yeast can produce alterations in the intestinal natural flora, resulting in gases, heaviness and diarrhea. Those who have slow digestion or with problems also have to be careful. It is important to be attentive to the reactions of our body.
• Those affected by yeast infection, such as candidiasis created by Candida albicans.

Barley yeast has a small drawback: it is acidic. However, some commercial houses try to eliminate this acidity.

It would be advisable to use it only in those cases where experts advise it as an additive. In these cases, 1-3 tablespoons per day will be taken.

Chrome Chrome Chrome

Schwarz and Mertz demonstrated in 1959 that chromium was an essential food, after checking that with more chromium rats admitted glucose more easily. From these investigations, numerous studies have been carried out to explain the functions of chromium in animals and humans, but there is still much to be investigated.

Chromium is found in nature in two ways: inorganic chromium (III) is the most stable and abundant form, while organic chromium (VI) is a powerful oxidizer.

In the human body we have between 0.4 and 6 mg of chromium, amount that decreases with age.

Chromium has an important role: it strengthens the action of insulin and, consequently, influences the metabolism of carbohydrates, lipids and proteins.

This is why it is especially recommended for people with type II diabetes. Studies that show that the ingestion of chromium for two months (600 mg/day) in people affected by this disease reduces hyperglycemia, fatigue and weight loss by diabetes in 89% of patients. In addition, they have found low levels of chromium in the hair of diabetics who do not take additives.

Researchers are also investigating a possible function of chromium, the anabolic effect it can have on athletes: increase body fat mass and reduce fat and weight. However, the results of all these investigations do not coincide, so for the moment it cannot be affirmed in this regard.

Children need 10-120 mg/day and adults 50-200 mg/day. To complete these needs it is convenient to take foods containing chromium such as barley yeast and liver. Fish, seafood, chicken, meat and whole grains also contain a good amount of chromium, but the latter, if refined, lose most of the chromium. On the contrary, dairy products, fruit and vegetables have a low content of chromium.

In the human body, chromium is absorbed in the small intestine (especially in the ieyuno). The phytates of vegetables and cereals significantly reduce this absorption and oxalates increase it. After absorption it accumulates mainly in the liver and hepatocytes use it to synthesize the glucose tolerance factor. It is finally removed by urine.

The lack of chromium is characterized by a low tolerance to glucose, hyperglycemia (glucose or high blood sugar), hypercholesterolemia (high blood cholesterol), hypertriglyceridemia (high triglycerides in blood), glucosuria (glucose in urine) and changes in the nervous system.

The lack of chromium is not the only cause of diabetes, but it can be one of the factors. Accordingly, we must ensure that we meet our needs for chromium, introducing and eating all the above-mentioned foods.