Beer : Health and Nutrition

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The Basics of Human Nutrition 89 The values in Table 4.1 presuppose ‘normal’ conditions of health and activity. The number of calories required will vary depending upon the amount of physical exertion. For a male the range might be 2500 through to 5000 kcal per day for the most physically demanding lifestyles. Clearly a foodstuff rich in lipid, and to an only slightly lesser extent alcohol, allows the consumer to take in the energy in a more concentrated form. This must be balanced with satisfying the other nutritional needs as delineated in Table 4.1. Balance is the key word. There are real concerns, for instance, about the tendency of people to shift to sugar-rich drinks as an alternative to, for example, milk. A consequence might be a de ciency in the intake of calcium. In the US, dietary recommendations are also encapsulated within a food pyramid (Fig. 4.1), which was developed by the US Department of Agriculture. The higher up in the pyramid, the more sparing the intake should be. Its emphasis is a plant-based diet high in bre, rich in vitamins and minerals, and low in fat. Beer as a grain-based foodstuff clearly would feature in the lower part of the pyramid, accepting that considerable processing has taken the added-value product away from the whole grain. Other pyramids exist. Two of relevance are the Mediterranean pyramid (Fig. 4.2) and the California pyramid (Fig. 4.3). The former recognises the so-called French Paradox (see Chapter 6), which describes the lower than expected incidence of heart disease and some cancers in Mediterranean countries. This has been ascribed by some to antioxidants but by others to alcohol. In particular much has been written about the merits of red wine Fig. 4.1 The food pyramid. Reproduced courtesy of US Department of Agriculture and US Department of Health and Nutrition Services.
90 Chapter Four Fig. 4.2 The Mediterranean food pyramid. Reproduced courtesy of Chef Depot (www.chefdepot.com). Fig. 4.3 The California food pyramid. Reproduced courtesy of David Heber, MD, PhD, The Resolution Diet, Avery Publishing Group, 1999.
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Beer Health and Nutrition C. W. Bam
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From man’s sweat and God’s love
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© 2004 Blackwell Science Ltd a Bla
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Contents Preface ix Acknowledgement
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Preface John Hudson peered at me ov
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Preface xi that incorporates a glas
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Acknowledgements Thanks to Lou Griv
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2 Chapter One In many cultures, esp
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4 Chapter One nicotinic acid and ri
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(a) Fig. 1.1 Marketing slogans from
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(a) 8 Chapter One Fig. 1.2 (a)-(e)
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(c) 10 Chapter One Fig. 1.2 (Contin
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(e) 12 Chapter One Fig. 1.2 (Contin
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14 Chapter One Table 1.2 Legal limi
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16 Chapter One Table 1.5 Results of
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18 Chapter One critically injure op
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20 Chapter One Fortunately there ar
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22 Chapter One well return to a sty
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24 Chapter One of alcoholic parents
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26 Chapter One same way, a wife bea
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28 Chapter One of tolerance, accept
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2 Beer Through History It seems tha
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32 Chapter Two In those far-off tim
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34 Chapter Two In Norman times ale
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36 Chapter Two able to materials su
Page 53 and 54: 38 Chapter Two had a calori c value
Page 55 and 56: 40 Chapter Two (b) Fig. 2.1 (Contin
Page 57 and 58: 42 Chapter Two Temperance pressures
Page 59 and 60: 44 Chapter Two Table 2.2 Estimated
Page 61 and 62: 46 Chapter Two It was Dr Benjamin R
Page 63 and 64: 48 Chapter Two US was in t state to
Page 65 and 66: 50 Chapter Three Table 3.1 Composit
Page 67 and 68: 52 Chapter Three or ascorbic acid (
Page 69 and 70: 54 Chapter Three and malt, and will
Page 71 and 72: Table 3.4 National Primary Drinking
Page 73 and 74: 58 Chapter Three Table 3.4 (Continu
Page 75 and 76: Table 3.4 (Continued.) 60 Chapter T
Page 77 and 78: 62 Chapter Three Notes 1 De nitions
Page 79 and 80: 64 Chapter Three Fig. 3.3 Outline o
Page 81 and 82: 66 Chapter Three Malting The rst st
Page 83 and 84: 68 Chapter Three grainy characters
Page 85 and 86: 70 Chapter Three are fermented at v
Page 87 and 88: 72 Chapter Three later). By measuri
Page 89 and 90: 74 Chapter Three Table 3.8 (Continu
Page 91 and 92: 76 Chapter Three Table 3.10 Alcohol
Page 93 and 94: 78 Chapter Three Table 3.12 Average
Page 95 and 96: 80 Chapter Three Carbohydrates Whil
Page 97 and 98: 82 Chapter Three Lipids Barley cont
Page 99 and 100: 84 Chapter Three fatty acids. Addit
Page 101 and 102: 4 The Basics of Human Nutrition If
Page 103: Table 4.1 Nutritional recommendatio
Page 107 and 108: 92 Chapter Four acids (which the hu
Page 109 and 110: 94 Chapter Four Fibre The term is u
Page 111 and 112: 5 The Composition of Beer in Relati
Page 113 and 114: 98 Chapter Five Table 5.1 Calorific
Page 115 and 116: 100 Chapter Five Table 5.2 Calorifi
Page 117 and 118: 102 Chapter Five Table 5.4 Calorifi
Page 119 and 120: 104 Chapter Five fuel by the liver
Page 121 and 122: 106 Chapter Five Water The recommen
Page 123 and 124: 108 Chapter Five Stringer (1946) no
Page 125 and 126: 110 Chapter Five Table 5.9 Mineral
Page 127 and 128: 112 Chapter Five Fibre Various poly
Page 129 and 130: 114 Chapter Five Table 5.14 Phenoli
Page 131 and 132: 116 Chapter Five An antioxidant-ric
Page 133 and 134: 118 Chapter Five Table 5.16 Levels
Page 135 and 136: 6 The Impact of Alcohol on Health I
Page 137 and 138: 122 Chapter Six containing rather m
Page 139 and 140: 124 Chapter Six who have been the s
Page 141 and 142: 126 Chapter Six the European Parado
Page 143 and 144: 128 Chapter Six somewhat lower in m
Page 145 and 146: 130 Chapter Six et al. (1999) went
Page 147 and 148: 132 Chapter Six prime class among t
Page 149 and 150: 134 Chapter Six the blood pressure
Page 151 and 152: 136 Chapter Six Through adaptation,
Page 153 and 154: 138 Chapter Six contain signi cant
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140 Chapter Six Juhl et al. (2001)
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142 Chapter Six Brain and cognitive
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144 Chapter Six Table 6.4 Amine con
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146 Chapter Six Alcohol encourages
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148 Chapter Six ethanol beverages s
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150 Chapter Six We might compare th
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152 Chapter Six cancer cells, indic
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154 Chapter Six of the reactivity o
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156 Chapter Seven interesting to se
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158 Chapter Seven It is not my inte
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160 References Barefoot JC, Gronbae
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162 References Clarren SK & Smith D
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164 References Fernandez JL & Simps
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166 References Halsted CH (2003) Al
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168 References Kaplan N (1991) Bash
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170 References Longnecker M & MacMa
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172 References O’Farrell TJ, Klei
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174 References Rodriguez RJ, Mirand
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176 References Tabata N, Ito M, Tom
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178 References Woodson K, Albanes D
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180 Index balance, in the diet 95,
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182 Index headaches 144 healthcare
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184 Index sports drinks, low alcoho
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