Beer : Health and Nutrition

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Brand kcal Sunnyside Pale Ale 150.9 Pale Ale 160.3 Dog Town Pale Ale 165.6 Single Track Copper Ale 154.5 Old Slugger Pale Ale 164.3 Mirror Pound Pale Ale 169.2 Saranac Pale Ale 177.2 Ruedrich’s Red Seal Ale 173.6 Porch Swing Single Ale 172.0 Ruth All American Ale 183.5 Pale Ale 169.3 Syracuse Pale Ale 159.2 Hop Jack Pale Ale 169.8 Union Pale Ale 186.3 Mobjack Pale Ale 159.0 Wild Salmon Pale Ale 156.2 Telemark Ale 151.1 Shelter Pale Ale 143.6 Seneca Trail Ale 166.3 Sam Adams Pale Ale 163.7 Holyoke Dam Ale 156.1 Beast Bitter 160.0 Long Trail Pollenator Ale 151.2 Yuengling Black & Tan 151.0 Ballantine Ale 175.2 Summit Extra Pale Ale 156.0 Jackman’s American Pale Ale 172.4 Casta Pale Ale 179.0 Casta Dark Ale 190.0 Beamish Irish Cream Stout 131.4 Guinness Extra Stout 152.7 The Composition of Beer in Relation to Nutrition and Health 99 Sources: Most of the data in this table is reproduced courtesy of Carlos Alvarez & Jaime Jurado (Gambrinus). The data was originally published by Jurado in a series of articles in The Brewer International. Most of the remaining information is from http://brewery.org/brewery/library/AlClbinger.html. Although for many people the focus on alcoholic beverages is the potential negative impacts when consumed in excess, the question of their contribution to obesity is perhaps the major concern, as obesity is associated with many other health problems, including hypertension, cancer, cardiovascular disease and type II diabetes. In the US 39% of men and 36% of women are overweight (National Research Council 1989). The research of Peeters et al. (2003) suggests that obesity is at least as dangerous as smoking as a causal agent of death. The US Surgeon-General recently expressed the concern that obesity will soon overtake cigarette smoking as the leading cause of preventable disease and death (see http://www.surgeongeneral.gov/topics/obesity/default.htm). Most drinkers add alcohol to their normal diet (Prentice 1995) rather than substitute it. Thus total calorie intake is increased and, if not metabolically utilised by exercise,
100 Chapter Five Table 5.2 Calorific value of a range of lagers (per 355 mL). Brand kcal Budweiser 142 Bud Light 107 Michelob 156.2 Pilsner Urquell 157.5 Pete’s Signature Pilsner 161.5 CD Pils 151.9 Premium Pils 149.4 Stone Hammer Pilsner 143.6 Stoudt’s Pils 145.5 Summer Pils 168 Harpoon Pilsner 160.1 Saratoga Pilsner 159.4 Paper City Pilsner 145.5 Prima Pils 166.4 Pils 170.6 Pilsner 158.1 Pilsner 172 Zephyrus Pilsner 159.6 Blue Paddle Pilsner 155.7 Golden Pilsner 161.6 Pete’s Wicked Helles 163.5 Andechser Spezial Hell 178.2 Lagerbier Hell 148.6 Kaltenberg Hell 148.9 Original Bayrisch Mild 154.3 Urtyp Hell 156.3 Wurziges Helles 152.2 Edelstoff 165.6 Meistersud Spezialbier 173.7 Lowenbrau Original 152.7 Lowenbrau 148.4 Schloss Gold 159.8 Urtyp Hell 149.2 Spezial 170.3 Münchner Hell 146.3 Export Hell 162.1 Original München 145.5 Helles Export 159.0 Lager 2000 150.6 Original Münchner 149.3 Edel-Helles 164.6 Brau Hell 156.4 Münchner Hell 151.6 Appenzeller Bier 141.5 Premium Pils 146.3 Shiner Blonde 141.8 Black Oak Lager 144.0 Golden Ale 128.9 Blonde Ale 166.1 Vienna Style Lager 154.2 Ichiban Special Reserve 145.5 Amstel Lager 146.6 Black Label 137.7 Michelob Ultra 96 Sources: Most of the data in this table is reproduced courtesy of Carlos Alvarez & Jaime Jurado (Gambrinus). The data was originally published by Jurado in a series of articles in The Brewer International. Most of the remaining information is from http://brewery.org/brewery/library/AlClbinger.html.
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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
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38 Chapter Two had a calori c value
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40 Chapter Two (b) Fig. 2.1 (Contin
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42 Chapter Two Temperance pressures
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44 Chapter Two Table 2.2 Estimated
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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 and 104: Table 4.1 Nutritional recommendatio
Page 105 and 106: 90 Chapter Four Fig. 4.2 The Medite
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: 98 Chapter Five Table 5.1 Calorific
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
Page 155 and 156: 140 Chapter Six Juhl et al. (2001)
Page 157 and 158: 142 Chapter Six Brain and cognitive
Page 159 and 160: 144 Chapter Six Table 6.4 Amine con
Page 161 and 162: 146 Chapter Six Alcohol encourages
Page 163 and 164: 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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