What’s In It? This nutritional yeast is the second highest source of naturally occurring non-isolated pure protein that I know of, naturally occurring at 50%. This makes it the second highest natural source of protein known, second only 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 micro-plant, the protein assimilates much easier than meat. In fact, it assimilates in minutes. The yeast in SuperFood plus is rich in Iron, Magnesium, Phosphorous and the highest B Vitamins are specifically:- B1, B2, B3, B6, Folic Acid and Pantothenic Acid (B5). The SC Yeast has been specifically chosen for inclusion in the SuperFood plus because of the above high nutritional levels 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 balances this out. Spirulina alone contains 24 times more calcium than milk.

"The Yeast Used in Dr Schulze's Superfood 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 hundreds of practitioners (Nutritionalists Herbalists etc.) who deal with us, nor have we ever received any complaints from the millions of customers in the U.K., Europe and U.S."

The reasons we have never had any complaints from candida sufferers are threefold:

1. We choose a species of yeast known to be non-irritative to candida sufferers, the saccharomyces cervisiae species.

2. We use yeast that is kept pure in it's growing cycle to ensure non-contamination from other opportunistic yeasts that are not the saccharomyces cervisiae species.

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 so that none of the nutrition is lost but to ensure it is in a non-fermentable state. (Nutritional readings are carried out before and after, on sample batches.)

The yeast that causes candida infections is called candida albicans, whereas the one used in SuperFood plus it is Saccharomyces Cerevisiae which is a 'grown' yeast and a different genus and 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 Cerevasiae yeast' Gabriel Cousens, MD from his book Conscious Eating.
Dr Schulze's yeast is a primary stain of Saccharomyces Cerevasiae grown on enriched purified molasses and beets, under carefully controlled conditions which ensures free dom from any possibility of the candida albicans yeast opportunistically invading.

The fact that the yeast is a 'primary strain' is important because it means that it has been produced specifically as a food supplement and is usually grown on molasses and or sugar beets in order to do so as it provides the necessary carbohydrates for the yeast to grow on. 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 grown means that the yeast picks up various chemicals, alcohols and a bitter flavour. The are then processed to remove the bitter flavour which then lowers the general nutritional quality.

This yeast (like others) is an antiradiation 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.