Beer : Health and Nutrition

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Mohammed 1 monasteries 33, 34 monochloropropanol (MCPD) 117, 150 mood, improvement by beer 145 morbidity, reduced by moderate beer consumption 120 mycotoxins 53–4, 116–17 myocardial infarction, reduced risk relates to frequency of alcohol consumption 127 Nation, Carry 47 National Academy of Sciences, Committee on Diet and Health 149 National Council on Alcoholism and Drug Dependence 157 National Institute on Alcohol and Health, 18 National Institute on Drug Abuse, 23 National Primary Drinking Water Regulations 55–62 National Secondary Drinking Water Regulations 55, 63 naturally conditioned beers 108 Newbold, Colonel CJ 108 nitrate 55, 117 nitrogen 79 nitrosamines 67, 68, 117, 150 Norse 33 nutraceutical 91 nutritional recommendations 88 obesity 99, 125, 138 ochratoxin 116, 150 oesophagitis 135 original gravity (original extract) 71 Osler, Sir William 45 osteoporosis 148 oxygen 78–79 packaging protective regulation 69 tamper-proof 69 pancreatitis 136 Papain 69 pathogens, inability to grow in beer 82 Pearl, R 4 Pearson, Sir A 4 Peele, Stanton 20, 21 peripheral neuropathy 145 pesticides 53, 117 Pfau, Reverend RS 20 phenolic acids 83, 152 compounds in beer 114 phytoestrogens 140 phytonutrients 91 Pilsen 79 Index 183 plasminogen activator 127 system 130 Plato, de nition of beer strength 72 Pliny the Elder 32 polyphenol 79, 81, 113–14, 127, 131, 138, 146, 151 polyvinylpolypyrollidone 69, 79 potassium: sodium ratio 110 prebiotics 94 pregnancy recommendations on alcohol consumption 141 waiting time to does not correlate with alcohol consumption 140 prenylated avonoids 116 8-prenylnaringenin 116, 140, 148, 151, 152 primings 80 probiotics 94 prohibition 45–8 Prohibition Party 47 propylene glycol alginate 49 protein 81 dietary signi cance 91–2 in beer in comparison to other foodstuffs 103 pseudouridine 152 psychological bene t of moderate alcohol consumption 123 purine 146 Queen Victoria 5 quercetin 152 rat, use of to predict beer preference 130 real extract 97 Reinheitsgebot, 52 reproductive system male, impact of alcohol on 140–41 Roosevelt, Franklin D 48 Royal College of Physicians 142 Royal Society 13 Rush, Dr Benjamin 46 St Brigid 33 St Patrick 33 Salvation Army 44 Shakespeare, William 139 Shu Ching 13 Siamese ghting sh 26 ‘sick quitters’ 127 silica gels 69 silicic acid 148 Silicon 147–8 skin tumours 152 sleep 146 small beer 34 Society of Chemical Industry 96 speakeasies 48
184 Index sports drinks, low alcohol beer as 106 ‘standard serving’ 122 starch 80 stomach, factors impacting uptake of alcohol from 135 straws, for drinking 32 stress, decrease by alcohol consumption 128 stroke 124, 134 Stuttaford, Dr T 13, 19, 123 sub-optimal health, reduced by moderate alcohol consumption 120 sudden cardiac death 134 sulphite 153 sulphur-containing compounds 85 sulphur dioxide 49 survey approach to identifying impact of alcohol on body, dif culties 123 tannic acid 69 taxation as a tool to cure alcoholism 24 Taylor, John 36 teeth 137 teetotal, origin of term 42 temperance 42–5 testosterone 132 The London and Country Brewer 41 thiamine, 145 de ciency in alcoholics 139 shortage of in beer 108–109 tiriki 1 toast, origin of the term 35 toleration 155 Townley, James 38 trans saturated fatty acids 125 ulcers 135 Union Temperance Society 46 unit of alcohol, de nition 121 United States Department of Agriculture (USDA), food pyramid of 89 United States Department of the Treasury Alcohol and Tobacco Tax and Trade Bureau 156 uptake of materials into the body 87, 131 uric acid 146 urination, rate impacted by beer freshness 146 urolithiasis 146 U-shaped curves 126 Valhalla 33 vicinal diketones 85 vitamins 92–93 content of beer in relation to other foodstuffs 106–107, 112 from yeast 108 Volstead Act 48 waist: hip ratio (WHR) 104 water 55–63, 79, 95, 106 principal component of beer 49 Weatherall, Miles 139 Wernicke’s encephalopathy 145 William of Malmesbury 34 Wilson, Harold 20 Wodehouse, PG 4 women as brewers 34 Women’s Christian Temperance Union, 47 Women’s Organisation for National Prohibition Reform 48 World Health Organisation 18, 55, 149 xanthohumol 116, 132, 140, 148, 151–52 xanthohumulone 116 yeast 154 zinc 139
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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
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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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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
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Page 169 and 170: 154 Chapter Six of the reactivity o
Page 171 and 172: 156 Chapter Seven interesting to se
Page 173 and 174: 158 Chapter Seven It is not my inte
Page 175 and 176: 160 References Barefoot JC, Gronbae
Page 177 and 178: 162 References Clarren SK & Smith D
Page 179 and 180: 164 References Fernandez JL & Simps
Page 181 and 182: 166 References Halsted CH (2003) Al
Page 183 and 184: 168 References Kaplan N (1991) Bash
Page 185 and 186: 170 References Longnecker M & MacMa
Page 187 and 188: 172 References O’Farrell TJ, Klei
Page 189 and 190: 174 References Rodriguez RJ, Mirand
Page 191 and 192: 176 References Tabata N, Ito M, Tom
Page 193 and 194: 178 References Woodson K, Albanes D
Page 195 and 196: 180 Index balance, in the diet 95,
Page 197: 182 Index headaches 144 healthcare
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