Brewer's yeast is the dried, pulverized cells of Saccharomyces cerevisiae, a type of fungus. It is a rich source of the B-Complex Vitamins, protein (providing all the essential amino acids), and minerals, particularly chromium. Brewer's yeast is different from baker's yeast, nutritional yeast, or torula yeast, which are low in Chromium.

Brewer's yeast, perhaps by changing bacterial flora in the large intestine, might be helpful in treating of some cases of infectious diarrhea. Brewer's yeast is not an essential nutrient, but it can be used as a source of B-Complex Vitamins and protein. It is by far the best source of Chromium both in terms of quantity and bioavailability.

Brewer's yeast also has been used to prevent and reduce the symptoms of diabetes. That's because it contains chromium, a mineral that has been shown to regulate blood sugar (glucose), says Richard Anderson, Ph.D., lead scientist in the nutrient requirements and functions laboratory at the U.S. Department of Agriculture Beltsville Human Nutrition Research Center in Maryland. Chromium works together with insulin to help transport blood sugar across cell membranes and into cells, where it can be burned for energy.

The chromium in brewer's yeast may also help raise HDL cholesterol, the "good" kind, and reduce LDL, the "bad" cholesterol, says Dr. Anderson. Some of the chromium found in brewer's yeast is thought to be glucose tolerance factor, a combination of chromium, nicotinic acid (a form of niacin), and amino acids.

Since chromium may affect blood glucose and insulin levels, people with diabetes or hypoglycemia should consult their doctors before supplementing their diets with brewer's yeast.

Griffith, H, Winter Minerals, Supplement & vitamins: The essential Guide, Arizona: Fischer Books, 2000