![]() Once the yeast has taken up the mineral, it is ‘killed’ the cell wall ruptured and the long chain molecules of protein broken down by uses of proteolytic enzymes, in other words, partially digested, so that none of the long chained potentially allergenic protein molecules exist. Therefore, any product to stimulate this allergy to yeast, must contain these complex long chain molecules as true allergies are molecule specific. Most allergens are complex protein based molecules or polysaccharides. Our enzymatically processed Saccharomyces cerevisiae foods are vegetarian products, which are free of flavours, colours, dyes, binders, fillers, preservatives, pesticides and insecticides. It is also an excellent source of the highly protective superoxide dismutase. Saccharomyces cerevisiae has also been shown to reduce iron toxicity and contains one gene that helps to prevent manganese toxicity. Saccharomyces cerevisiae contains at least 12 genes for handling the mineral copper, preventing copper induced toxicity. It has many internal protective mechanisms as well. ![]() It has an affinity for most minerals, B vitamins, and vitamin D. Saccharomyces cerevisiae is an excellent plant for use in Wise Owl Food State nutritional supplements. It is also naturally low in fat and sodium. It is an excellent source of protein and vitamins, especially the B-complex vitamins, whose functions are related to metabolism as well as other minerals and co-factors required for growth. Our Saccharomyces cerevisiae has had the cell-wall enzymatically processed to reduce even this unlikely occurrence. Saccharomyces cerevisiae, baker’s yeast, not brewer’s yeast is used as the minerals and vitamin B complex sole growth medium. However, they contain no yeast cells in their final presentation, Wise Owl Food State nutrients contain only inactive yeast. It has also been consumed in food supplements for several decades.Īre Wise Owl Food State Nutrients Non-Allergenic?įood State minerals are grown in yeast cells. ![]() It is commonly known as ‘’baker’s yeast’’ and has been consumed in foods by humans for thousands of years. It is as amazing plant organism which has an affinity for most minerals and several vitamins. Saccharomyces cerevisiae has an extensive history of use in the area of food processing. Saccharomyces cerevisiae is a commonly used industrial microorganism and is ubiquitous in nature, being present on fruits and vegetables. Saccharomyces cerevisiae is not considered a pathogenic microorganism. The bud continues to grow until it separates from the parent cell forming a new cell. The nucleus of the parent cell splits into a daughter nucleus and migrates into the daughter cell. The cells reproduce by multilateral budding, a small bud or daughter cell is formed on the parent cell. The organism can exist either as a single celled organism or as pseudomycelia. Saccharomyces cerevisiae is a single-celled plant, it is a unicellular fungus which is very common in the environment. The best known of these are the strains of Saccharomyces cerevisiae. There are more than 50,000 fungal species, 500 of which are classified as yeasts. Yeast are unicellular fungus very common in the environment. It is estimated that less than 200 are pathogenic to humans. There are over 100,000 different types of mycotic organisms, most of these organisms are plant pathogens and relatively few cause problems in humans. If the bacteria yeast levels become unbalanced by antibiotics or if the immune system has become weakened, an overgrowth of Candida can occur which can then lead to infection. It is found in the digestive tract, mouth and the genital region and it is generally, controlled by beneficial bacteria. This species is found present in a large proportion of the population who play host to Candida Albicans in their bodies. Candida Albicans is one of the most common of the pathogenic yeasts. The most common organism that is implicated in fungal infections is Candida Albicans. This not only allows the yeast to multiply and become a problem, but it can produce toxic chemicals that continue to destroy the bacterial presence. These influences can have the effect of killing the bacteria in the intestinal tract but not the yeast. The widespread use of antibiotics, sugary foods, the birth control pill and stress can all be contributory factors that can upset the balance of the yeast and bacteria in the body. It seems that fungal infections are becoming more and more common today than ever before and those of an older generation are more likely to have a compromised immune system, which can result in fungal infections.
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