Yeast is a live fungus that grows microscopically and converts starches and sugars into alcohol and carbon dioxide. When yeast forms carbon dioxide, it is known as baker’s yeast, and it acts as a leavening agent in baking recipes.

Brewer’s yeast, on the other hand, is non-leavening, has a slightly bitter flavor and is used as a supplement for its various benefits.  Used in beer and wine production, brewer’s yeast is full of B-complex vitamins and minerals, and it is a good source of protein. The chromium found in brewer’s yeast helps to lower total cholesterol and blood glucose levels. It also has anti-viral properties and polysaccharides that defend the immune system against viruses.