YEAST,
Vitamin D is considered a nutrient of health concern by many government health agencies, and many people around the world do not get the recommended daily intake.
The importance of vitamin D to the body includes maintaining strong bones and teeth. It also helps with the function of the immune, nervous and muscular systems. There is emerging evidence showing that vitamin D may play a role in protection against various cancers, diabetes, high blood pressure, and glucose intolerance.
Published data since mid-2020 shows that vitamin D may have a potential role as a supplement to prevent infection by COVID-19, to reduce the severity of COVID-19 infection and to reduce the risk of death from COVID-19 infection. Insufficient blood levels of vitamin D are linked to COVID-19 infection and severity of this disease.
Since Dec. 2020, over 200 health, science and medical experts from around the world have signed an open letter to world governments, saying there is clear scientific evidence that vitamin D reduces COVID-19 infections, hospitalisations, and deaths. They called for immediate, widespread, increased vitamin D intake to 4000 IU (100 μg) per day for healthy adults. The letter can be found at: https://vitamindforall.org/letter.html
Where can we get
Our bodies can make vitamin D when sunlight hits our skin, but weak sun rays in winter and covering skin with clothing or sunscreen reduce vitamin D levels considerably, which may lead to vitamin D deficiency and then to osteomalacia amongst other health issues. Moreover, vitamin D is produced less and less by the body with advancing age. A 70-year-old’s body produces 75% less vitamin D than that of a 20-year-old when measured using the same amount of sun’s rays.
There are a limited number of dietary sources of vitamin D and most of them are found in animal products. Fatty fish and eggs are two common sources. Some foods, such as milk and other dairy products are fortified with vitamin D. Mushrooms can also provide some vitamin D. Dietary supplements often include fish oil, vitamin D chemically extracted from sheep’s wool, lichen and algae. Most of these are not sustainable, nor suitable for plant-based lifestyles.
Adding vitamin D to our diet would help us to reach our much needed vitamin D level. Lalmin® Vitamin D is fermented, then dried and inactivated whole cell baker’s yeast (Saccharomyces cerevisiae) containing naturally elevated levels of vitamin D. It’s perfect for supplements such as tablets and capsules and for food fortification in beverages, bars and more.
Lalmin® Vita D contains 200 μg (8000 IU) vitamin D per 1g, and Lalmin® Vita D 2M contains 500 μg (20,000 IU) vitamin D per 1g.
Bakers yeast can naturally produce vitamin D when exposed to the ultra violet light of the sun, similar to humans. Lallemand has developed a process that treats yeast with UVB light to produce a natural and vegetarian source of vitamin D.
Vitamin D from baker’s yeast is sustainably produced with minimal resources. Yeast is grown on molasses before being exposed to the UVB light. It doesn’t require a long growth period. There is no harvest that disrupts the environment, unlike vitamin D from mushrooms, algae or lichen. It is not chemically extracted like vitamin D from sheep’s wool.
Yes. Vitamin D yeast is classified as a novel food ingredient in the EU, as “UV-treated baker’s yeast (Saccharomyces cerevisiae).” It may be used in yeast-leavened breads, rolls and yeast-leavened fine bakery wares, as well as in food supplements.
In addition, the European Commission has recently authorised its use in 22 additional food categories including breakfast cereals, protein products, meat and dairy analogues, soups, ready-to-eat meals, yogurts and other dairy products. A detailed list is available under EU Regulation (EU) 2022/196.
The reference intake for vitamin D in Europe is 5 µg per day. This is the base for any advertisement or use of health claim within the EU.
However, 15 µg is the adequate intake (AI) for health, as described by the European Food Safety Authority (EFSA).
The US FDA has authorized vitamin D yeast as a nutrient supplement in yeast‐containing baked goods and in its active form (baking yeast) in yeast-leavened baked goods, baking mixes and yeast-leavened baked snack foods, at a maximum level of 400 IU/100 g (= 10 µg/ 100 g).
In 2021 a new petition was recently submitted to the US-FDA, to allow use of vitamin D yeast in its inactive form, in 18 food categories.
In Canada “vitamin D2 bakers yeast” is permitted in natural health supplements and foods.
United States: The Daily Values (DV) for vitamin D for the general population is 800 IU (20 µg) [21CFR101.9].
Canada: The Daily Value for vitamin D for the general population is now 15 µg (600 IU).
Lalmin® Vita D contains 200 μg (8000 IU) vitamin D per 1 g. 75mg provides 15μg of vitamin D.
Lalmin® Vita D 2M contains 500 μg (20,000 IU) vitamin D per 1 g. 30mg provides 15μg of vitamin D.
When exposed to UVB light, yeast develops vitamin D2.
Scientific evidence has proven that vitamin D2 is equally beneficial as vitamin D3. Both are bioavailable and will raise vitamin D levels in the blood in the same way. Both sources of vitamin D were shown to be equally effective at improving bone quality. Both D2 and D3 benefit the immune system in the same way.
Studies:
Hohman E. et al., 2011. Bioavailability and Efficacy of Vitamin D2 from UV Irradiated Yeast in Growing, Vitamin D Deficient Rats.
Holick, et al., 2008. Vitamin D2 is as effective as vitamin D3 in maintaining circulating concentrations of 25-hydroxyvitamin.
yes
In this study, 38 healthy women were given either Vitamin D2 from yeast or from a supplement (25 μg or 1000 IU) daily for four weeks.
Serum 25-hydroxyvitamin D concentrations were measured as a marker of Vitamin D status in the body.
When comparing levels of serum 25-hydroxyvitamin D at baseline and again at 4 weeks, the results showed:
Vitamin D2 from yeast or from a supplement had the same effect on serum 25-hydroxyvitamin D levels during the 4-week trial. Both contributed to an increased level during the study.
(Study: Bioavailability of Vitamin D from Bread made with Vitamin D Baker’s Yeast. University of Helsinki)
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