There is a very rare genetic disorder in the ability to take pantothenic acid and turn it into enzymatic cofactors that we use. 85% of B5 in foods is coenzyme A and for phosphopantatine, the kind that cures that disease. And then if you look at what foods it's in, um, the forms of B5 that we need are highest in nutritional yeast - probably considered vegan but not in animal food.
Chris Masterjohn earned his PhD in Nutritional Sciences from the University of Connecticut in 2012. He served as a postdoctoral research associate in the Comparative Biosciences department of the College of Veterinary Medicine at the University of Illinois at Urbana-Champaign. From August 2014 to December 2016, he served as Assistant Professor of Health and Nutrition Sciences at Brooklyn College, part of the City University of New York.
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