Beer : Health and Nutrition

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Table 5.8 Vitamin content of beers in comparison with other foodstuffs. Food Size of serving (weight or volume) Thiamine (mg) Ribo avin (mg) Niacin (mg) B 6 (mg) Folate (µg) B 12 (µg) The Composition of Beer in Relation to Nutrition and Health 107 Beer* UK pint (568 mL) 0.003–0.08 0.02–0.8 3–8 0.07–1.7 40–600 3–30 Cola 12 uid ounces (355 mL) 0 0 0 0 0 0 Milk 1 cup 0.1 0.4 0 0.1 12 0.9 Tea (black) 6 uid ounces (178 mL) 0 0 0 0 9 0 Coffee (black) 6 uid ounces (178 mL) 0 0 0 0 0 0 Wine, white 5 uid ounces (148 mL) 0 0 0 0 0 0 Wine, red 5 uid ounces (148 mL) 0 0 0 0 3 0 Whisky (80 proof) 1.5 uid ounces (44 mL) 0 0 0 0 0 0 Apple 1 medium 0 0 0 0.1 4 0 Banana 1 medium 0.1 0.1 1 0.7 23 0 Cabbage, cooked 0.5 cup 0 0 0 0.1 15 0 Carrot, cooked 0.5 cup 0 0 0 0.2 11 0 Lettuce, Iceberg 1 cup 0 0 0 0 31 0 Tomato 1 medium 0.1 0.1 1 0.1 18 0 Potato, baked 1 0.2 0.1 3 0.7 22 0 Bread, white 1 slice 0.1 0.1 1 0 24 0 Corn akes 1 cup 0.4 0.4 5 0.5 99 0 Spaghetti, cooked 0.5 cup 0.1 0.1 1 0 49 0 Sirloin steak, broiled 3 ounces 0.1 0.2 3 0.3 8 2.3 Pork sausage, cooked 3 ounces 0.6 0.2 4 0.3 2 1.5 Chicken breast, roasted 3 ounces 0 0.1 12 0.5 3 0.3 Egg, raw 1 large 0 0.3 0 0.1 24 0.5 Cod, cooked (dry) 3 ounces 0.1 0.1 2 0.2 7 0.9 Cheese. Cheddar 1.5 ounces 0 0.2 0 0 8 0.4 Chocolate, milk 1 bar (1.5 ounces) 0 0.1 0 0 4 0.2 *Range reported across beers. Source: Encyclopedia of Foods: A Guide to Healthy Nutrition (San Diego: Academic Press).
108 Chapter Five Stringer (1946) noted that the levels of vitamins in beer are proportional to original gravity (see Chapter 3). Of course, this will depend on the nature of the grist materials employed. If the beer is all malt, or is produced with the employment of cereal-based adjuncts, then the vitamin level would be higher than one produced from a grist including a high proportion of sugar. Earlier I mentioned the meeting at the Horse Shoe Hotel. It is intriguing to quote another contributor to the discussion, Colonel C.J. Newbold: [I have] a strong belief that, speaking quite generally, the human body knows what it wants. In that connection [I want] to say something about gravity. [I believe that] England and New Zealand are the only two countries in the world that tax beer on its strength. [I am] not arguing that this system is not a good one from a revenue and perhaps other points of view, but there is another system adopted by all other beer-drinking countries and that is to tax it on volume irrespective of strength. In the latter system the average gravity in that country will probably settle down at the gravity that the people want. His point was that beer gravity (and presumably selection of grist materials) are heavily impacted by tax considerations in countries where the levy is on the basis of strength as opposed to volume, and that this will have implications for the content of ‘useful’ materials in the beer. In the UK duty is no longer levied on the wort upstream, but since the late 1980s has been on the basis of alcohol content of the end product. There remains, therefore, a prevalence of products that are comparatively low in alcohol as compared to those in other countries (e.g. the US) where, for the most part, all beers attract the same rate of taxation, irrespective of strength. Beers tend to contain very low levels of thiamine, owing to the fact that it is taken up by yeast (Stringer 1946). Agranoff (2000) hypothesises that it wasn’t ever thus. The high levels of residual yeast present in eighteenth-century beer will have provided vitamins to the diet and might have been part of the reason why beer was portrayed by William Hogarth as leading to a healthier lifestyle (e.g. less beri beri and other neurological diseases) than gin. There is no modern evidence for the relative vitamin ‘charge’ in ltered beers and their counterparts that still contain yeast (i.e. naturally conditioned beers), though the latter would be expected to make a greater contribution providing the yeast is consumed. (A former colleague of mine was devoted to his Worthington White Shield, with its goodly charge of yeast in the bottom of the bottle. He would pour out the beer with extreme caution, such that the glass only contained bright beer. Then, with gusto, he would drain the sediment directly from bottle to throat, declaring with satisfaction that he was ‘getting his vitamins’.) However, in attempts to fortify beer with thiamine, it was found that when the vitamin was added to beer it was soon eliminated by unknown
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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
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48 Chapter Two US was in t state to
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50 Chapter Three Table 3.1 Composit
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52 Chapter Three or ascorbic acid (
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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 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: 106 Chapter Five Water The recommen
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
Page 165 and 166: 150 Chapter Six We might compare th
Page 167 and 168: 152 Chapter Six cancer cells, indic
Page 169 and 170: 154 Chapter Six of the reactivity o
Page 171 and 172: 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
Page 195 and 196:
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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