A bioavailability study done at Purdue University and using bread made with Vita D bakery yeast from Lallemand/American Yeast proved that the yeast improved bone health as well as vitamin D3 supplements. Vita D bakers yeast carries high levels of vitamin D2, which has been found to be stable during baking. By comparing the effects of the two forms of the vitamin, D2 and D3, the study, supervised by Connie Weaver, PhD, head of Purdue’s Department of Food and Nutrition, cleared up previously conflicting results. The study was published in the Feb. 21 issue of theJournal of Agricultural and Food Chemistry.
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