Beer : Health and Nutrition

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Table 1.1 Worldwide consumption of beer, 2000. Country Consumption (litres per head) Argentina 32.7 Australia 90.0 Austria 107.0 Belgium* 98.3 Brazil 48.2 Bulgaria 51.0 Canada 67.4 Chile 27.5 China 17.3 Colombia 32.7 Croatia 86.2 Cuba 20.3 Czech Republic 158.9 Denmark 98.6 Finland 80.2 France 35.9 Germany 123.1 Greece 39.0 Hungary 73.0 Ireland 125.0 Italy 28.9 Japan 55.9 Korea (Republic of) 35.5 Mexico 48.3 New Zealand 79.5 Netherlands 80.5 Nigeria 5.6 Norway 52.0 Peru 22.8 Philippines 15.9 Poland 62.8 Portugal 61.3 Romania 55.4 Russia 37.9 Slovak Republic 87.1 Slovenia 92.0 South Africa 53.8 Spain 72.0 Sweden 56.4 Switzerland 58.3 Ukraine 21.1 UK 95.4 USA 82.4 Venezuela 76.0 *Includes Luxembourg, because of inaccuracies introduced by cross-border trading. Source: Tighe (2002). Beer as Part of the Diet 3
4 Chapter One nicotinic acid and ribo avin (Bunker 1947). The satisfaction of having at least part of one’s dietary intake in a pleasurable form was not sneered at then. Perhaps the rst person to conduct a serious study of the impact of abstinence, moderation and excessive drinking on health was statistician Raymond Pearl. On the basis of interviews with over 2000 workers in Baltimore, he concluded almost 80 years ago that on average moderate drinkers lived longer than abstainers and much longer than those who were heavy drinkers (Pearl 1926). Yet now, at the dawn of the twenty- rst century, beer-drinking is regarded in many societies as a vice. It is surely astonishing that in the United States it is possible to buy cigarettes at the age of 18, but it is not legal to purchase alcohol until the age of 21. It would be a struggle to identify any merit associated with smoking, with the possible exception of its role as an anxiety relaxant. By contrast there is accumulating evidence that alcohol, including beer, in moderation can have a bene cial impact on health and wellbeing. In passing, let us consider the legal age at which, in the US, it is possible to partake of other activities that surely might be considered a genuine risk to health and wellbeing, not only for the partaker but also for those around them. A child may legally drive a car, with relatively few restrictions, at the age of 16. More alarmingly, 35 states in the US have no licensing or registration requirements for guns (www.soros.org/crime/ higlights.htm). Seven states lack a legal minimum age for buying a ri e or shotgun from an unlicensed dealer, while six states have no legal minimum age for a child to possess a handgun. In ve states there is a minimum age – 16 in New York, Georgia, Vermont and Alaska, and just 14 in Montana. But the minimum legal age for drinking alcohol in all 50 states is 21! Opinions about the relative merits and de-merits of smoking, driving, guns and alcohol will of course differ between individuals. Certainly if we consider the respective virtues of smoking, weapon use and alcohol (in restraint), then it seems to this author that there may be a warped set of priorities in one country at least. Nonetheless beer is the second most popular drink in the United States, with annual average per capita consumption at 357 8-ounce servings, after sodas and other soft drinks (861) (Beverage Digest 1998). Worldwide production of beer in 1999 ran at 0.13 billion litres. It seems that we have lost sight of the real bene ts of a foodstuff such as beer (and it is a foodstuff, as we will explore in Chapter 5) for the body and for overall wellbeing. P.G. Wodehouse, in The Inimitable Jeeves, wrote: ‘It was my Uncle George who discovered that alcohol was a food well in advance of modern medical thought.’ In Pearson’s Weekly (a rival to Tit-Bits and founded in 1890 by Sir Arthur Pearson, who went on to create the Daily Express), Bass Ale received the following testimonial: An old friend of mine, Colonel Worsley CB, when in India, had a very dangerous attack of dysentery and was given up by the doctors. When dying as it was thought,
Page 1 and 2: Beer Health and Nutrition C. W. Bam
Page 3 and 4: From man’s sweat and God’s love
Page 5 and 6: © 2004 Blackwell Science Ltd a Bla
Page 8 and 9: Contents Preface ix Acknowledgement
Page 10 and 11: Preface John Hudson peered at me ov
Page 12 and 13: Preface xi that incorporates a glas
Page 14: Acknowledgements Thanks to Lou Griv
Page 17: 2 Chapter One In many cultures, esp
Page 21 and 22: (a) Fig. 1.1 Marketing slogans from
Page 23 and 24: (a) 8 Chapter One Fig. 1.2 (a)-(e)
Page 25 and 26: (c) 10 Chapter One Fig. 1.2 (Contin
Page 27 and 28: (e) 12 Chapter One Fig. 1.2 (Contin
Page 29 and 30: 14 Chapter One Table 1.2 Legal limi
Page 31 and 32: 16 Chapter One Table 1.5 Results of
Page 33 and 34: 18 Chapter One critically injure op
Page 35 and 36: 20 Chapter One Fortunately there ar
Page 37 and 38: 22 Chapter One well return to a sty
Page 39 and 40: 24 Chapter One of alcoholic parents
Page 41 and 42: 26 Chapter One same way, a wife bea
Page 43 and 44: 28 Chapter One of tolerance, accept
Page 45 and 46: 2 Beer Through History It seems tha
Page 47 and 48: 32 Chapter Two In those far-off tim
Page 49 and 50: 34 Chapter Two In Norman times ale
Page 51 and 52: 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
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58 Chapter Three Table 3.4 (Continu
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Table 3.4 (Continued.) 60 Chapter T
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62 Chapter Three Notes 1 De nitions
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64 Chapter Three Fig. 3.3 Outline o
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66 Chapter Three Malting The rst st
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68 Chapter Three grainy characters
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70 Chapter Three are fermented at v
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72 Chapter Three later). By measuri
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74 Chapter Three Table 3.8 (Continu
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76 Chapter Three Table 3.10 Alcohol
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78 Chapter Three Table 3.12 Average
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80 Chapter Three Carbohydrates Whil
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82 Chapter Three Lipids Barley cont
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84 Chapter Three fatty acids. Addit
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4 The Basics of Human Nutrition If
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Table 4.1 Nutritional recommendatio
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90 Chapter Four Fig. 4.2 The Medite
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92 Chapter Four acids (which the hu
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94 Chapter Four Fibre The term is u
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5 The Composition of Beer in Relati
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98 Chapter Five Table 5.1 Calorific
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100 Chapter Five Table 5.2 Calorifi
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102 Chapter Five Table 5.4 Calorifi
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104 Chapter Five fuel by the liver
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106 Chapter Five Water The recommen
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108 Chapter Five Stringer (1946) no
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110 Chapter Five Table 5.9 Mineral
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112 Chapter Five Fibre Various poly
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114 Chapter Five Table 5.14 Phenoli
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116 Chapter Five An antioxidant-ric
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118 Chapter Five Table 5.16 Levels
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6 The Impact of Alcohol on Health I
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122 Chapter Six containing rather m
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124 Chapter Six who have been the s
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126 Chapter Six the European Parado
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128 Chapter Six somewhat lower in m
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130 Chapter Six et al. (1999) went
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132 Chapter Six prime class among t
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134 Chapter Six the blood pressure
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136 Chapter Six Through adaptation,
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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
Page 175 and 176:
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
Page 191 and 192:
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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