YEAST - CALIFORNIA

NON-ACTIVE SACCHAROMYCES CERVISAE NUTRITIONAL YEAST

This yeast is grown on beets and pure molasses. The yeast ‘vacuums’ all the B vitamins out of these B vitamin rich foods.

This yeast is the second highest source of complete protein in nature (50%), and a very rich source of B vitamins. The yeast we choose is heated just high enough to completely destroy any yeast activity, but not high enough to lessen the B vitamin content.

It is totally non-active and safe for any patient with candida albicans or on a yeast-free diet.

This nutritional yeast is the second highest natural source of protein to spirulina algae (another ingredient in SuperFood Plus). That makes it 200% to 300% higher in protein than USDA Grade A beef and other animal foods. Also, because it is a single–celled microplant, its protein assimilates in minutes – much more easily than meat.

The yeast in SuperFood Plus is rich in iron, magnesium, phosphorous and in B vitamins, specifically B1, B2, B3, B6, folic acid and pantothenic Acid (B5). The SC Yeast has been specifically chosen for inclusion in SuperFood Plus because of its high level of nutrition, which addresses the nervous system, bowel, immune system and promotes general body harmony. Magnesium and B vitamins feed the nerves and muscles whilst iron is vital for blood composition and general body vitality.

Incidentally, the high levels of phosphorus in the yeast can deplete the body of calcium, but the high levels of natural calcium in the spirulina and other green foods naturally balance this out. Spirulina alone contains 24 times more calcium than milk.

The Yeast Used In Dr Schulze's SuperFood Plus Is Candida-Friendly
“Many practitioners are quite rightly wary to prescribe any products containing yeast to their clients/patients. We have never had any complaints from the practitioners and many thousands of customers who deal with us." Jill Davies, Herbs Healing Hands UK Ltd.
The reasons we have never had any complaints from candida sufferers are threefold:

1. The yeast that causes candida infections is candida albicans. We choose a species of yeast known to be non–irritative to candida sufferers, the saccharomyces cerevisiae species. “Unless a person's immune system is so deranged that it begins to cross–react against all yeast in the system, there is no major problem taking saccharomyces cerevisiae yeast.” “Conscious Eating” 1992 Gabriel Cousens MD

2. Dr Schulze's yeast, a primary strain of saccharomyces cerevisiae, is grown on enriched purified molasses and beets, under carefully controlled conditions to ensure non–contamination from other opportunistic species of yeast.

3. The yeast is heated slightly once harvested so as to ensure it is not able to grow or ferment any further. The temperature is carefully controlled to ensure that it is in a non-fermentable state and that it loses none of its nutrition value. (Nutritional readings are carried out before and after, on sample batches.)
The fact that the yeast is a 'primary strain' is important because it means that it has been produced specifically as a food supplement. This is opposed to other yeasts which are a by–product of the brewing industry, grown on hope, grain and malt. This 'by–product' type of yeast picks up various chemicals, alcohols and a bitter flavour. They are then processed to remove the bitter flavour, which lowers its general nutritional quality.

SC yeast is an anti-radiation food due to its high selenium content, high B vitamin content and high nucleic acid content. (It has been shown to be useful in hospital situations to protect against radiation damage.)
Note: The high phosphorous content of this yeast is balanced out by the high calcium content of all the chlorophyll-rich plants, the grasses especially.