Question on nutritional value of Brewers yeast? What is the bioavailability of its amino acid content and what is its glycemic index. It seems to have a good Glutamine, profile so would it worth adding a few tbls over salads and eggs? Duchaine mentioned it as a possible glucose disposal agent but never mentioned at what doses, could you give any suggestions on its possibilities as it is quite cheap?
Brewers yeast is high in chromium. Chromium
improves insulin sensitivity in muscle tissue,
hence acts as a glucose disposal agent. So
it is worth using for that reason anyway. I
don’t know about the amino content, but I
doubt it raises glucose, much, if at all.