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Are Barley, Oat, and other grain glucans as effective as glucans derived from Baker’s Yeast?

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.
~Dr. Vaclav Vetvicka

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