Lallemand, Montreal, has filed for patent protection of a novel, FDA approved fermentation process that produces yeast with significant levels of vitamin D, while retaining the normal properties of commercial baker's yeast. A serving of Eagle VitaD may provide as much as 600 IU of vitamin D per slice, without requiring bakers to add supplemental vitamin D. Eagle VitaD can be used in the baking process at normal dosage levels.
Low vitamin D status has been linked to a number of chronic diseases including osteoporosis, certain cancers, muscle weakness, hypertension, diabetes, rheumatoid arthritis, multiple sclerosis and schizophrenia. Certain types of oily fish and enriched milk are primary sources of vitamin D. The recommended daily allowance (RDA) ranges from 200 IU from birth to 50 years of age, to 400 IU for ages 51 to 70, to 600 IU for those older than 70. However, recent research indicates that an RDA of 800 IU is more appropriate.
Lallemand American Yeast has partnered with Dr. Connie Weaver and Purdue University on a long-term research project to develop the capacity to measure vitamin D isomers in foods and biological tissues.