WHY NOT ALL YEAST GROWN?
The main concept behind these products was to establish a set of nutrients that closely relate to the natural food. Andrew did not want to create a physical mix or try to force a nutrient in a media without affinity or acceptance. Therefore, twenty years ago when Andrew tried to feed selected vitamins to a growing culture of Saccharomyces cerevisiae, he realized that these vitamins immediately deactivated the yeast culture. He later on realized that yeast by nature does not contain any of the vitamins A, beta carotene, C, E, K and so on. Hence the yeast does not have the appropriate active sites to accept these nutrients. Therefore, simply adding any of these nutrients to the culture of yeast will not cause the metabolization of that supplement. Furthermore, yeast is grown in the presence of air/oxygen. It is well known that Vitamins A, beta-carotene, C, and E are antioxidants. Therefore, they cannot be added to the yeast during its fermentation process in the presence of oxygen. If ad
