I love to answer questions and know what your are thinking.
Please don’t hesitate to send free “ask the expert” questions. It makes writing the blog a kajillion times more fun!
But since that hasn’t caught on yet, I often read the top search terms, for ideas for blogs that are timely and relevant to my much appreciated readers (HINT: if you don’t find what you are searching for in the blog…please keep trying. I’ll get the hint and create what you are looking for eventually!)
But sometimes, I will wonder why anyone would want to know that? Holistic Health is a very practical, pragmatic thing. So you learn something, now, what are you going to DO with that tidbit of knowledge? Science for science sake, tight focus on numbers above all else…that’s allopathic type stuff.
I keep seeing an interest in th ph of debittered brewers yeast. From what I’ve found, it depends on how it is processed…how they “debitter” it: http://www.ncbi.nlm.nih.gov/pubmed/16084365
Debittered Brewer’s Yeast seems to be largely neutral (ph around 7), especially if it microfiltered instead of akalai washed. BUT the process removes many of the trace minerals that are part of natural brewer’s yeast benefits. Chromium and selenium are key examples. Unless you are only looking for B-complex supplimentation, natural forms of the brewer’s yeast has more to offer despite the taste. It is bitter, but persoanlly I don’t mind the taste: I like dark stout and european beers. Obviously that is the taste the yeast evokes. Some powders really aren’t bad, having an almost cheesy kind of flavor. If I didn’t have to keep my intake very precise for my own health reasons, I’d be cooking with the stuff…it would add a fantastic richness and depth of flavor to sauces and gravies. Hmm, bet it would add some zing to fondue or nachos too. Anyway, NATURAL non-processed, non-debittered seems to be the way to go, especially if you are interested in any of the glucose tolerance that can be associated with chromium. You can read more in my original brewer’s yeast post HERE.
There is some interest in brewer’s yeast in conditions where the ph of the intestinal tract has been altered by medication or disease. As I understand it, the benefit comes from the B-comples vitamins in the yeast that are present in both yeast types. As I understand it, an overly acidic gi tract can result in a reduction in certain types of “good bacteria” like acedopholis. This decrease in the ‘good guys’ can affect levels of B vitamins, and taking brewer’s yeast would replace what is lacking while at the same time (through probiotics) helping the ‘good bacteria’ return to normal levels. This is true of both natural and debittered brewers yeast. If this is the effect you want, then debittered makes the most sense if taste is an issue.
I don’t see how the ph of the yeast itself would have any role to play in it’s benefits. The only known adverse effect from Brewer’s Yeast that I’ve found (it’s basically food, like mushrooms) is some stomach upset that comes from difficulty digesting the proteins, not from the yeast’s ph. It is possible to be allergic to the yeast, so do not take it if allergy symptoms emerge (see links below). Headache is rare with it, but can happen. Brewer’s yeast should not be used if you are taking MAOI medications or Demeral type medications.