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Do you use Superfood? Nutritional Yeast—Super Food or Neurotoxin?
 
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Published: 19 years ago
 

Do you use Superfood? Nutritional Yeast—Super Food or Neurotoxin?


I want your comments on this article:
http://www.daystarbotanicals.com/nutritionalyeast.html

My comment:
If you have symptoms of candidiasis, the best is to avoid Nutritional Yeast, as it is known to increase candidiasis in some people

Regards
Agnes


http://www.daystarbotanicals.com/nutritionalyeast.html

Nutritional Yeast—Super Food or Neurotoxin?



I was first introduced to Dr. Richard Schulze ’s “super nutrition” formula, SuperFood about four years ago. It was heralded as the ultimate nutritional supplement, and based upon a quick glance of the listed ingredients, I was quick to agree. Needless to say, I became a daily user of SuperFood. My allegiance to SuperFood was further instilled upon completion of Dr. Schulze ’s Advanced Courses in Natural Healing offered by his School of Natural Healing.



In June of 1999 and again in 2000 I had the privilege of meeting one of the true heroes of our recent time—Dr. Russell Blaylock. Dr. Blaylock is a neuro-surgeon of great respect and a thorough researcher and author. Dr. Blaylock has explored in great depth the relationship of certain types of brain lesions and their cause, and has discovered a clear link to various food additives , which form or contain “free” glutamic acid. These additives, which are used as “flavor enhancers” or “sugar substitutes”, include a host of aliases used by the food industry to disguise their true identity—MSG (Monosodium Glutamate) or Aspartame. Some of these aliases include “autolyzed yeast”, “yeast extract” and “yeast food”. Dr. Blaylock published his findings in 1997 in his best-selling book, Excitotoxins: The Taste That Kills.



It was after talking with Dr. Blaylock in June 2000, that I realized that Dr. Schulze ’s SuperFood contained a generous portion of “NON-Active Saccharomyces cerevisiae Nutritional Yeast”. This yeast, Dr. Schulze informs us in his patient handbook , “is grown on beets and pure molasses.” (See: //www.curezone.org/schulze/handbook/superfood.asp).



Recently I was reading an informative little article by Rhonda Parkinson, entitled Monosodium Glutamate (MSG)—Pros and Cons, where she shares with us, that “the Mono-Sodium-Glutamat (Natrium Glutamat) we find on store shelves is usually made from fermented Sugar beet or Sugar cane molasses, in a process quite similar to the way soy sauce is made.”



The few brain cells that I have left all began to activate. What is the correlation between Mono-Sodium-Glutamat (Natrium Glutamat) (made from fermented Sugar beet or sugar cane molasses), which is sometimes (not so successfully) disguised under the alias of “yeast food”, “yeast extract”, or “autolyzed yeast”, and the “nutritional yeast” which Dr. Schulze admits is “grown on beets and pure molasses”?



The trail that I would follow in hopes of discovering the truth about “nutritional yeast” would be like the unraveling plot of an intriguing political novel, with greed, a mix of strange bed-fellows, and a mysterious French connection.



Now, the first stop on the trail would be to Red Star Yeast, the company that manufactures the “nutritional yeast” for Dr. Schulze’s SuperFood, (and other “copy cat” products). The Red Star “nutritional yeast” product that Dr. Schulze utilizes is called “Vegetarian Support Formula”. It was confirmed by Red Star Yeast, that “the preferred source of carbohydrate for yeast is sugar from molasses. Molasses is the by-product of the refining of sugar beets and sugar cane.” (See: http://www.redstaryeast.com/nutritionalyeast/html/manufacturer/proc... Until recently, the parent company of Red Star Yeast was a lesser known conglomerate, Sensient Technologies Corporation. Sensient Technologies is divided into several groups—the “Sensient Color Group” which “is the world's leading supplier of synthetic food colors , as well as a leading producer of natural, cosmetic and specialty-ink colors.” A second group of Sensient is the “Sensient Flavors & Fragrances Group”. “Sensient is a leading manufacturer of flavors, flavor systems, flavor enhancers and dehydrated vegetables for the food, beverage and dairy industries. Selling under: Sensient Flavors; Sensient Fragrances; Sensient Dehydrated Flavors Company.” (See: http://www.sensient-tech.com/sensient_businesses.html).



So the parent company of Red Star Yeast, Sensient Technologies, “is a leading manufacturer of flavors, flavor systems, and flavor enhancers…”



Let’s add up a few things so far. 1) MSG, a well-known flavor enhancer, is manufactured by utilizing sugar beet or cane molasses. 2) Red Star Nutritional Yeast is manufactured by utilizing sugar beet or cane molasses. 3) The parent company of Red Star Yeast, Sensient Technologies, is a world leader in the manufacture of “flavor enhancers”. Let’s see where this takes us…



Strangely enough, Sensient Technologies recently “divested” Red Star Yeast, Inc., by selling it to LeSaffre, a French yeast manufacturing conglomerate, however, Sensient remained the parent to MinnDak Yeast Company, which is co-owned by Sensient and Minn-Dak Farmers Cooperative, based in Wahpeton, SD, is a sugar beet growers cooperative that processes beets into sugar and molasses.



LeSaffre is the worlds largest manufacturer of yeast and yeast extracts, used as nutritional supplements, flavor enhancers, dough conditioners, and fermentation catalysts. The new French parent to Red Star Yeast is also in the flavor enhancing business. (See: http://www.lesaffre.com/default_eng.asp). Is Red Star Yeast to be found guilty by their associations?



Let’s look at Red Star Nutritional Yeast one more time. On a list of “benefits” for using Vegetarian Support Formula (Nutritional Yeast), Red Star lists the following: “High quality protein, Excellent source of B-vitamin complex, Natural food supplement, Enhances flavor of foods, contributes texture and mouth-feel.” (See: http://www.redstaryeast.com/nutritionalyeast/html/manufacturer/vita... So, Red Star Nutrtional Yeast doubles as a “flavor enhancer”. Is it because it is a close cousin to Mono-Sodium-Glutamat (Natrium Glutamat) and is manufactured much in the same manner, utilizing the same sugar beet and cane molasses? Is it a coincidence that the companies that produce “nutritional yeast” are also leaders in the “flavor enhancer” business?



You are free to draw your own conclusions.

 

 
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