Baker's yeast is typically grown on beet sugar, while nutritional yeast is grown on molasses. While molasses contains trace minerals and vitamins, nutritional yeast consumes these nutrients during its growth. Most beets are GMO and could contain traces of glyphosate.

Yeast is a common microbe in our gut, it helps defend against pathogens, makes glutathione (a powerful antioxidant), regulates cholesterol, and builds immunity. Friendly bacteria keep yeast in check, preventing overgrowth. Sugar feeds yeast, so sugar consumption should be limited to get rid of yeast infections.

Baker's yeast has more protein, but nutritional yeast has more B vitamins, which is the main reason to consume it. However, nutritional yeast is often fortified with synthetic B vitamins, which can be problematic.

Synthetic B vitamins, especially B12 and folic acid, can cause negative reactions in individuals with a polymorphic change in the MTHFR gene (20-40% of whites and Hispanics). Those with this genetic variation do not convert these synthetic vitamins effectively, potentially leading to health issues such as anxiety and cardiovascular problems.

It's recommended to consume unfortified brewer's yeast or nutritional yeast to get natural B vitamins. Natural forms of B vitamins are beneficial for stress reduction. Grains contain B vitamins but have gluten and carbohydrates, making yeast a good alternative.

Nutritional yeast can enhance breast milk production, potentially more effectively than brewer's yeast, due to its higher B vitamin content and trace minerals.

Both nutritional yeast and brewer's yeast contain beta glucan, which helps regulate cholesterol and blood sugar. Plants get nutrition from microbes, highlighting the complex interactions between microorganisms and living organisms.

The DNA code that makes proteins and enzymes is similar in plants, bacteria, and yeast, allowing them to create phytonutrients and antioxidants. When we consume yeast, we extract nutrients produced by machinery built on the same genes we have.