Other names for yeast

Inactive Yeast
Saccharomyces cerevisiae
Torula Yeast
Yeast (Brewer's Yeast)
Yeast (Chromium)
Yeast (unspecified)
yeast hydrolysate
active dried yeast
Baker's Yeast
Brewer's Yeast
Chromium Yeast
Copper Yeast
Epicor dried yeast fermentate complex (proprietary)
Nutritional Yeast
Selenium Yeast
Silicon yeast
Torula Yeast

Synopsis of yeast

Yeast refers to a broad group of single-celled fungi, with the most well-known species being Saccharomyces cerevisiae, used in baking, brewing, and nutritional supplementation. While commonly associated with food and beverage production, yeast also holds a valuable place in medicine and nutrition. Nutritional yeast and brewer’s yeast—both derived from S. cerevisiae—are rich in B-complex vitamins (particularly B1, B2, B6, and B12 in fortified forms), amino acids, trace minerals like selenium and chromium, and antioxidant compounds such as glutathione.

Nutritional yeast is a deactivated, non-leavening form of yeast grown specifically for supplementation. It is praised for supporting energy production, healthy skin, nervous system function, and immune resilience. Its natural beta-glucan content contributes to immune modulation, while chromium found in brewer’s yeast has shown potential in blood sugar regulation. These forms of yeast are often used as dietary adjuncts for vegetarians and vegans, providing a source of B vitamins that might otherwise be difficult to obtain.

Medicinally, yeast derivatives—such as yeast beta-glucans or heat-killed S. cerevisiae—are included in functional supplements to help stimulate innate immunity, improve gut barrier integrity, and protect against infections. Some probiotic yeasts, particularly Saccharomyces boulardii, are used therapeutically to manage diarrhea, support gut flora during antibiotic use, and reduce symptoms of inflammatory bowel diseases.

Historical Use:
The use of yeast dates back thousands of years. Ancient Egyptians used naturally fermenting yeasts in bread and beer production, practices that were later refined by the Greeks and Romans. While early civilizations may not have understood yeast as a living organism, they recognized the transformative and health-enhancing properties of fermented foods.

By the Middle Ages, yeast-containing beverages like beer were consumed not only as nourishment but also as safer alternatives to contaminated water. Brewer’s yeast was informally recognized for its tonic effects, and by the 19th century, it began to be recommended in European folk medicine for “nervous exhaustion,” skin disorders like acne and eczema, and weak digestion.

In World War I and II, brewer’s yeast became a widely available and affordable nutritional supplement used to prevent vitamin B deficiencies in times of food scarcity. Its reputation as a “natural multivitamin” spread quickly in both naturopathic and mainstream medicine.

In the 20th century, scientific understanding of yeast's nutritional composition and health effects grew rapidly. Saccharomyces boulardii was discovered in the 1920s by French microbiologist Henri Boulard during a cholera outbreak, when he noted that locals consuming a specific tropical fruit preparation containing yeast fared better during illness. This led to the development of one of the most widely studied probiotic yeasts used in modern medicine.

Yeast is used for these health conditions

Anemia (Scientific)
Cholesterol (high) (Scientific)
Colds (general) (Traditional)
Colds (prevention) (Scientific)
Digestion (poor) (Traditional)
Fatigue (Traditional)
Inflammation (Scientific)
Wounds and Sores (Traditional)

yeast is used to support these body systems

Blood (Scientific)
Digestive System (Scientific)
Gastrointestinal Tract (Scientific)
Immune System (Scientific)
Intestinal System (Scientific)
Nerves (Scientific)
Skin (Scientific)

Products containing yeast