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The first chapter of this book, which presents the therapeutic and nutritional aspects of brewers' yeast, is devoted to its history in nutrition. This subject is followed by differentiation of the various types of yeast. There are extensive discussions of such important constituents as vitamins B1, B2 and E, provitamin D, the amino acids and the minerals. A special section is devoted to glutathione. There are some interesting comments on yeast as a factor of diets in hospitals, institutions and the army. The addition of yeast to bread and the use of yeast extracts are discussed. The role of yeast in veterinary therapy and the use of this substance as a fodder are described.
The discussion of yeast as a therapeutic agent is confined to an enumeration of diseases for which yeast or the different vitamins contained in it have been used, including not only diseases that are
Die Bierhefe als Heil-, Nähr- und Futtermittel. Am J Dis Child. 1939;57(3):730. doi:10.1001/archpedi.1939.01990030244025
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