B vitamin challenge: Brewer's Yeast and Liver products - Page 5 - Mothering Forums

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#121 of 198 Old 12-28-2006, 09:17 PM
 
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Jen,
Depends on the amount, I find that 1/4th of ground meat and it's just fine for meatloaf and meatballs.
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#122 of 198 Old 12-28-2006, 10:09 PM - Thread Starter
 
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Jane,

How about some Brewer's Yeast then? You've been under a lot of stress for a long time. It would probably help a lot.

Amanda

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#123 of 198 Old 12-29-2006, 02:04 PM
 
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Some people are talking about grating the liver into stuff. Is the liver raw or cooked? Does it even make any difference?
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#124 of 198 Old 12-29-2006, 02:08 PM
 
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I think you can do it either way...
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#125 of 198 Old 01-07-2007, 03:09 PM
 
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I haven't been doing too well with the liver. For some reason, all the stores in my area have been out of it (the only kosher brand of liver available around here) for the past couple of weeks. And then money was incredibly tight and all I had was a GC to a certain supermarket that doesnt' carry BY or NY, so I bought another package of B-50 complex.

I'm still not sure what's happened to AF. She was due about 3 weeks ago, and it feels like I've had PMS for the past month. Pregnancy is NOT a possibility right now unless the normal rules of sexual reproduction (namely the sex part) have been suspended.
A few weeks later and still no sign of AF. I feel like I've had PMs for 6 weeks.

Ruth, single mommy to Leah, 19, Hannah, 18, and Jack, 12
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#126 of 198 Old 01-07-2007, 04:17 PM
 
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Ruth, could it be peri-meno? How old are you? I bookmarked this site for future use.

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#127 of 198 Old 01-07-2007, 05:53 PM - Thread Starter
 
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Six weeks late. Ugh. And not even a baby to show for it. Have you had anovulatory cycles before?

On the B-vitamin challenge, I'm getting back on the wagon. It was great while it lasted but the madness of the holidays got me off of my routine (just when I needed it most).

Amanda

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#128 of 198 Old 01-07-2007, 06:07 PM
 
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I'm confused--the amounts of the B vitamins in brewer's yeast and liver are a lot less than I can get from B complex capsules. Are the vitamins in the food sources more absorbable than that from capsules?
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#129 of 198 Old 01-07-2007, 06:13 PM - Thread Starter
 
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I'm confused--the amounts of the B vitamins in brewer's yeast and liver are a lot less than I can get from B complex capsules. Are the vitamins in the food sources more absorbable than that from capsules?
Post your B complex and we can look at the label. I'll look at my mom's Brewer's Yeast. A reason I like liver is the minerals and Omega-3s as well.

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#130 of 198 Old 01-07-2007, 06:18 PM
 
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Ruth, could it be peri-meno? How old are you? I bookmarked this site for future use.
I'm 34

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Six weeks late. Ugh. And not even a baby to show for it. Have you had anovulatory cycles before?
Yeah, I've skipped cycles before- the first time was when I was 18, my first month in college (and I had not been a "good girl" over the summer so I was terrified I was pg!)

I'm trying to think if I had too much soy in the last few weeks- that always seems to lead to screwed up (read: late, missed, etc) cycles for me. Things were so hectic getting ready for DD's Bat Mitzvah that I honestly can't remember what I'd been eating.

Ruth, single mommy to Leah, 19, Hannah, 18, and Jack, 12
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#131 of 198 Old 01-07-2007, 09:59 PM
 
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#132 of 198 Old 01-08-2007, 12:02 AM
 
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Caedmyn, I read over the supplement, and it just looks like high quality chemical vitamins to me. I wouldn't think they would be more absorbable. A food source would be better. I just read that B vitamins feed yeast (hence brewer's yeast. . . duh, me), so I would wonder if you could try not taking them for awhile? I take a Rainbow Light one, since it claims to be "food-based" and have complimentary nutrients in it, but really, I would prefer not to take them at all. But I'm breastfeeding a 7 month old giant baby, and a 3.5 year old (at least once a day) and I always question how I could get enough b vitamins from food. Sigh. And we have nearly chronic thrush as our yeast issue, and I can get rid of it totally with expensive yeast enzymes, but I can rarely afford those. I try to remember to quaff some kefir when I take the B complex, so the extra Bs feed the positive yeasts at least. Also, I just read that extra zinc can fight yeasts (especially positive in metals poisoning cases, since zinc is the primary component of metallothionen, which is hard to spell!). Trace minerals makes a cheap ionic zinc, and I got some this week so I'll report back if they help, but. . . . this was a long ramble, when I just came to say that I am so proud of the liver recipe I invented tonight I'm posting it in the main thread.
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#133 of 198 Old 01-08-2007, 12:59 AM
 
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On the B-vitamin challenge, I'm getting back on the wagon. It was great while it lasted but the madness of the holidays got me off of my routine (just when I needed it most).
I got off my routine too. I just started back up because I have been really snappy with the kids lately. Hopefully the liver tablets can help even me out again
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#134 of 198 Old 01-08-2007, 01:37 PM
 
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Amanda, which kind of freeze dried liver are you taking? I think I'd rather go for the liver as opposed to the BY because I'm afraid pf yeast issues. I am about to place an order from the local farmer & he sells chicken liver for $1/lb or beef liver for $4/lb. I'm super tight on money, so the first choice is certainly more appealing.

Is it safe to assume that fresh, raw chicken liver has more nutrients than dried liver?

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#135 of 198 Old 01-08-2007, 05:08 PM - Thread Starter
 
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I definitely feel better eating the actual liver, rather than the freeze dried. I bought Dr Ron's freeze dried liver which isn't such a good thing on a budget, but I am very tired of liver. The chicken livers sound like a really good deal.

caedmyn -- I've been thinking about the issue of the B-complex and I think one factor is what provocativa mentioned. With B-12 for instance, they have such high doses because it's so poorly absorbed. I don't know what the absorption rates are of the different forms of B-12, but it would be interesting to compare them. Without that info for the different vitamins, I guess we really can't come up with a good answer.

The other problem is that Adelle Davis, the inspiration for all of this in the first place, argued that BY and liver have an "anti-stress factor." Who knows what that is, if it really exists. If it does, the B-complex doesn't have that. I do know that for myself taking a lot of BY works better than a B-complex and liver (especially the real thing) works even better for giving me energy to get through rough times. I stopped the BY too because of candida scares -- there are so many opinions on that I didn't want to chance it.

My understanding with yeast and B-vitamins is that they do live on them which further depletes you. I don't think taking more will "feed" it like sugar does, it's just that your load is higher.

Amanda

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#136 of 198 Old 01-08-2007, 05:48 PM
 
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Since I can't seem to find kosher liver anywhere right now, and I've been fatigued/stressed even while taking the B-complex, I'm thinking I may need to go with the yeast.

What kinds of brewer's/nutritional yeast do you recomend? Is there much difference from one brand to another, should I avoid the kind sold as "flakes" or does it not matter as long as I get some yeast into me? I almost bought a package today but I was simply overwhelmed with the choices and didn't want to buy the wrong thing.

Ruth, single mommy to Leah, 19, Hannah, 18, and Jack, 12
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#137 of 198 Old 01-08-2007, 06:05 PM - Thread Starter
 
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Ruth,

I need to research this issue more but my mom takes a powder form and says that it should say "debittered." She just mixes it in water and chug-a-lugs.

Amanda

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#138 of 198 Old 01-08-2007, 06:18 PM
 
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OK, I think I saw some powdered that said "debittered" at the store today, in a huge can for about $22. They had a smaller can with the same brand but it was flaked and it advertized that it wouldn't get soggy, so I wonder how it was processed and it it's such a good choice. I guess I'll pick up the huge can tomorrow morning- if I go early enough in the day the store isnt' crowded and I can get in and out of there quickly.

Alternatively I could go to the further away HFS and look at their selection while I pick up some bulk foods, but maybe I should just buy what I can get locally and research what the other store has for when it's time to replace the package.

Ruth, single mommy to Leah, 19, Hannah, 18, and Jack, 12
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#139 of 198 Old 01-09-2007, 05:49 PM
 
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I ended up going to the further away HFS today and they had "yeast buds" that were just pure brewer's yeast by Lewis Labs. It tastes pretty good.

How much should I be taking per day? The package suggests 2T per serving, but I noticed that's much lower in B vitamins than the B-complex I sometimes take. Should I be taking double or triple that per day, or is that enough because it's better absorbed?

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#140 of 198 Old 01-09-2007, 07:31 PM - Thread Starter
 
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Try about 4 tbs/day spread out through the morning to the degree that it's reasonable. If you get wired, cut the dose. If you don't even notice it, add a couple of tablespoons. Adelle Davis recommended very high doses to get you through tough times of stress, but not forever. So part of it too depends on what you need. If it's a maintenance amount, I'd just follow the label.

I got my dried liver and just in time.

Amanda Rose, author, Rebuild From Depression: A Nutrient Guide. Don't miss this opportunity to build a business telling friends about probiotic foods and grass fed meats: Beyond Organic Review.

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#141 of 198 Old 01-10-2007, 10:09 AM
 
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Somehow I can't imagine getting "wired" from yeast. I'd just like to be able to get through a normal day without crashing!

Ruth, single mommy to Leah, 19, Hannah, 18, and Jack, 12
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#142 of 198 Old 01-26-2007, 01:15 PM
 
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I wanted to bump this thread--I didn't participate at the time because I knew we'd be traveling for most of December. December is always my most stressful time, quite aside from the holidays, and I felt like crud throughout--and was having real anger management problems, which is rare for me. To my horror, this continued even after all the holiday stress-inducers went away. So I tried some frozen raw liver and Oh. My. God., overnight I felt so much better. I've now been doing it for two weeks, and the energy and calm has been amazing. Interestingly, I forgot to do it for the first time this morning, and I feel strangely tense--though that could be psychosomatic.

I've been doing about an ounce (roughly; I just eyeball it) every morning. Should I worry about overdosing? Does it matter if I'm on a pre-TTC diet? Also, we've been out of CLO for the month, and so I haven't been taking that, but should I do both CLO and the liver, or would that be overkill?
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#143 of 198 Old 01-26-2007, 01:26 PM - Thread Starter
 
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That's great news, phroggies! My husband and I have been taking the freeze dried liver for a couple of weeks and it is making a big difference in energy and ability to handle stress.

I would think that liver plus some sunshine would be enough, but it's individual and hard to say.

Do you defrost the liver and then cut it into pieces?

Amanda Rose, author, Rebuild From Depression: A Nutrient Guide. Don't miss this opportunity to build a business telling friends about probiotic foods and grass fed meats: Beyond Organic Review.

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#144 of 198 Old 01-26-2007, 01:30 PM
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Why we shouldnt use Brewer's Yeast

--------------------------------------------------------------------------------

If youre using NT for your bread recipes, then Im sure you have seen
this; but the conversation here gave me excuse to type it out for
another friend of mine anyway ) The following quotes are on pages 489
& 491 of Nourishing Traditions by Sally Fallon.

"The history of breadmaking is a good example of the industrialization &
standardization of a technique that was formerly empiric....It was
simpler to replace natural leavening with Brewers Yeast. There are
numerous practical advantages: the fermentation is more regular, more
rapid and the bread rises better. But the fermentation becomes mainly
alcoholic fermentation and the acidification is greatly lessened. The
bread (with Brewers Yeast) is less digestable, less tasty and spoils
more easily." ~ Claude Aubert Les Aliments Fermente's Traditionnels

"In books on baking and even in nutritional/medical writings, the two
techniques {for making bread}, natural leaven (sourdough) and baker's
yeast, are often mingled and confounded....baking with natural leaven is
in harmony with nature and maintains the integrity and nutrition of the
cereal grains used....The process helps to increase and reinforce our
body's absorption of the cereal nutrients. Unlike yeasted bread that
diminishes, even destroys, much of the grains nutritional value,
naturally leavened bread does not stale and, as it ages, maintains its
original moisture much longer. Alot of that information was known
pragmatically for centuries; and thus when yeast was first intorduced in
France at the court of louis XIV in March 1668, because at that time the
scientists already knew that the use of yeast would imperil the peoples
health, it was strongly rejected. Today, yeast is used almost
universally, without any testing; and the recent scientific evidence and
clinical findings are confirming the ancient taboos with biochemical and
bioelectronic valid proofs that wholly support that age old common sense
decision. " ~ Jaques DeLangre
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#145 of 198 Old 01-26-2007, 01:39 PM
 
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Is Brewer's different than "Nutritional yeast"? I had a BAAAAD reaction to nutritional yeast a long time ago when mostly vegan and cooking with weird things like this. (throat closing up)

I'm loving my liver capsules.
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#146 of 198 Old 01-26-2007, 02:22 PM
 
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If you're allergic to brewer's yeast then it's obviously not a good thing for you to be taking! I'm pretty sure that "brewer's yeast' and "nutritional yeast" are pretty much the same thing.

Farmschooler- that's interesting about the yeast, but I still wonder if it's truly applicable to the way we're talking about using yeast on this thread. We're not talking about baking with yeast, we're just talking about consuming plain yeast as a nutritional supplement/superfood, so it's not going to affect the digestability of the nutrients in bread or anything else. The link you quoted didn't talk about the nutritional qualities of the yeast itself, when used plain or sprinkled onto already cooked foods.

I've been taking my yeast most days, but I finally found some kosher liver again!! I bought 4 1lb packages, but I won't cook any of them until next week when the kids are back at school (well, 2 of them anyway. )

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#147 of 198 Old 01-26-2007, 04:11 PM
 
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Yeah I need some extra b vitamins so I'm going to start with the liver too. I finally found some good quality livers at Wild Oats, so I'm glad about that. I'll see how this goes.
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#148 of 198 Old 01-26-2007, 06:32 PM
 
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Can I jump in here with a question or two? I have been lurking in this thread for a while and contemplating starting to eat liver.

DH and I just purchased a lamb, and I discovered that the lamb liver is quite large. How does lamb liver compare to chicken and/or beef, which I assume are the two most common livers eaten among this group?

Can/Should I eat this liver while newly pregnant?

Thanks!

DS, 10/07. Allergies: peanut, egg, wheat. We've added dairy back in. And taken it back out again. It causes sandpaper skin with itchy patches and thrashing during sleep. Due w/ #2 late April, 2012.

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#149 of 198 Old 01-26-2007, 09:31 PM - Thread Starter
 
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Susan,

I've been looking at research on beef and lamb liver lately and lamb is at least as good, if not a little bit better.

I would eat it pregnant.

Amanda

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#150 of 198 Old 01-26-2007, 09:47 PM
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Nutrition Facts for cooked Lamb Liver

Amount Per 1 oz, cooked
Calories 61.09
Calories from Fat 22.02

% Daily Value *

---------------------------------------------------------------------------

Total Fat 2.45g 4%

---------------------------------------------------------------------------

Saturated Fat 0.947g 5%

---------------------------------------------------------------------------

Polyunsaturated Fat 0.364g

---------------------------------------------------------------------------

Monounsaturated Fat 0.511g

---------------------------------------------------------------------------

Cholesterol 139.11mg 46%

---------------------------------------------------------------------------

Sodium 105.95mg 4%

---------------------------------------------------------------------------

Potassium 61.38mg 2%

---------------------------------------------------------------------------

Total Carbohydrate 0.702g 0%

---------------------------------------------------------------------------

Dietary Fiber 0g 0%

---------------------------------------------------------------------------

Protein 8.49g 17%

---------------------------------------------------------------------------

Alcohol 0g


Vitamin A 139 % Vitamin C 2 %

---------------------------------------------------------------------------

Calcium 0 % Iron 13 %

---------------------------------------------------------------------------

Vitamin D 0 % Vitamin E 0 %

---------------------------------------------------------------------------

Thiamin 3 % Riboflavin 56 %

---------------------------------------------------------------------------

Niacin 17 % Folate 5 %

---------------------------------------------------------------------------

Vitamin B-6 7 % Vitamin B-12 354 %

---------------------------------------------------------------------------

Phosphorus 12 % Magnesium 2 %

---------------------------------------------------------------------------

Zinc 15 % Copper 98 %

---------------------------------------------------------------------------

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients
Ingredient Name Amount Units Processing
Lamb, variety meats and by-products, liver, cooked, braised 28 grams No Processing
Salt, table 0.235 grams No Processing
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