Is baker’s yeast glucan better than barley and oat?

Studies are clear that baker’s yeast Beta Glucan are most effective. This includes barley, oats, mushrooms, and any other source. However, there extremely inferior baker’s yeast beta glucan products on the market. The most important aspect of our Beta Glucan is the patented purification process developed by creator, AJ Lanigan. Each “batch” of our product has to meet the minimum 85% purity standard, which truly sets it apart from all competition.

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As Answered By
Dr. Vaclav Vetvicka

That is a good question. Not really; mostly these types of glucans have a little bit different structure. They have much larger molecule and they act more like a fiber than acting through the receptors. So that’s why they are used for different type of diseases. Mostly for heart diseases, cholesterol lowering and stuff like that because they act differently. So it is still glucan, basically, same molecule but a little bit different action.

No, it’s not. You usually take 100 milligrams of high quality yeast or mushroom glucan. Here you have to take about three grams.

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Dr. Vaclav Vetvicka

Dr. Vaclav Vetvicka is a Professor and Vice Chairman, Director of Research at the Department of Pathology and Laboratory Medicine, University of Louisville. Dr. Vetvicka graduated in 1978 from Charles University in Prague with a doctorate degree in biology and obtained his Ph.D. in 1983 from the Czechoslovak Academy of Sciences, Institute of Microbiology.