Beer : Health and Nutrition

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Tetrachloroethylene zero 0.005 Liver problems; increased risk of cancer Discharge from factories and dry cleaners Toluene 1 1 Nervous system, kidney, or liver problems Discharge from petroleum factories Toxaphene zero 0.003 Kidney, liver, or thyroid problems; increased risk of cancer Runoff/leaching from insecticide used on cotton and cattle 2,4,5-TP (Silvex) 0.05 0.05 Liver problems Residue of banned herbicide 1,2,4- 0.07 0.07 Changes in adrenal glands Discharge from textile nishing factories Trichlorobenzene 1,1,1- 0.20 0.2 Liver, nervous system, or circulatory problems Discharge from metal degreasing sites and other Trichloroethane factories 1,1,2- 0.003 0.005 Liver, kidney, or immune system problems Discharge from industrial chemical factories Trichloroethane Trichloroethylene zero 0.005 Liver problems; increased risk of cancer Discharge from metal degreasing sites and other factories Vinyl chloride zero 0.002 Increased risk of cancer Leaching from PVC pipes; discharge from plastic factories Xylenes (total) 10 10 Nervous system damage Discharge from petroleum factories; discharge from chemical factories Radionuclides The Basics of Malting and Brewing 61 MCL or TT1 (mg/L) 2 Potential health effects from ingestion of water Sources of contaminant in drinking water MCLG1 (mg/L) 2 Contaminant Increased risk of cancer Erosion of natural deposits of certain minerals that are radioactive and may emit a form of radiation known as alpha radiation Increased risk of cancer Decay of natural and man-made deposits of certain minerals that are radioactive and may emit forms of radiation known as photons and beta radiation Alpha particles none7 ; zero 15 picocuries per litre (pCi/L) none7 ; zero 4 millirems per year Beta particles and photon emitters none 7 ; zero 5 pCi/L Increased risk of cancer Erosion of natural deposits Increased risk of cancer, kidney toxicity Erosion of natural deposits Radium 226 and Radium 228 (combined) Uranium zero 30 µg/L as of 8 Dec 03 (Continued.)
62 Chapter Three Notes 1 De nitions Maximum contaminant level (MCL) The highest level of a contaminant that is allowed in drinking water. MCLs are set as close to MCLGs as feasible using the best available treatment technology and taking cost into consideration. MCLs are enforceable standards. Maximum contaminant level goal (MCLG) The level of a contaminant in drinking water below which there is no known or expected risk to health. MCLGs allow for a margin of safety and are non-enforceable public health goals. Maximum residual disinfectant level (MRDL) The highest level of a disinfectant allowed in drinking water. There is convincing evidence that addition of a disinfectant is necessary for control of microbial contaminants. Maximum residual disinfectant level goal (MRDLG) The level of a drinking water disinfectant below which there is no known or expected risk to health. MRDLGs do not re ect the bene ts of the use of disinfectants to control microbial contaminants. Treatment technique (TT) A required process intended to reduce the level of a contaminant in drinking water. 2 Units are in milligrams per litre (mg/L; equivalent to parts per million) unless otherwise noted. 3 EPA’s surface water treatment rules require systems using surface water or ground water under the direct in uence of surface water to (1) disinfect their water, and (2) lter their water or meet criteria for avoiding ltration so that the following contaminants are controlled at the following levels: • Cryptosporidium (as of 1 January 2002 for systems serving > 10,000 and 14 January 2005 for systems serving < 10,000): 99% removal. • Giardia lamblia: 99.9% removal/inactivation. • Viruses: 99.99% removal/inactivation. • Legionella: No limit, but EPA believes that if Giardia and viruses are removed/inactivated, Legionella will also be controlled. • Turbidity: At no time can turbidity (cloudiness of water) go above 5 nephelometric turbidity units (NTU); systems that lter must ensure that the turbidity go no higher than 1 NTU (0.5 NTU for conventional or direct ltration) in at least 95% of the daily samples in any month. As of 1 January 2002, turbidity may never exceed 1 NTU, and must not exceed 0.3 NTU in 95% of daily samples in any month. • HPC: No more than 500 bacterial colonies per millilitre. • Long Term 1 Enhanced Surface Water Treatment (Effective Date: 14 January 2005): Surface water systems or (GWUDI) systems serving fewer than 10,000 people must comply with the applicable Long Term 1 Enhanced Surface Water Treatment Rule provisions (e.g. turbidity standards, individual lter monitoring, Cryptosporidium removal requirements, updated watershed control requirements for un ltered systems). • Filter Backwash Recycling: The Filter Backwash Recycling Rule requires systems that recycle to return speci c recycle ows through all processes of the system’s existing conventional or direct ltration system or at an alternate location approved by the state. 4 More than 5.0% samples total coliform-positive in a month. (For water systems that collect fewer than 40 routine samples per month, no more than one sample can be total coliform-positive per month.) Every sample that has total coliform must be analysed for either faecal coliforms or E. coli if two consecutive TC-positive samples, and one is also positive for E. coli faecal coliforms, system has an acute MCL violation. 5 Faecal coliform and E. coli are bacteria whose presence indicates that the water may be contaminated with human or animal wastes. Disease-causing microbes (pathogens) in these wastes can cause diarrhoea, cramps, nausea, headaches, or other symptoms. These pathogens may pose a special health risk for infants, young children and people with severely compromised immune systems. 6 Although there is no collective MCLG for this contaminant group, there are individual MCLGs for some of the individual contaminants: • Trihalomethanes: bromodichloromethane (zero); bromoform (zero); dibromochloromethane (0.06 mg/L). Chloroform is regulated with this group but has no MCLG. • Haloacetic acids: dichloroacetic acid (zero); trichloroacetic acid (0.3 mg/L). Monochloroacetic acid, bromoacetic acid, and dibromoacetic acid are regulated with this group but have no MCLGs. 7 MCLGs were not established before the 1986 Amendments to the Safe Drinking Water Act. Therefore, there is no MCLG for this contaminant. 8 Lead and copper are regulated by a treatment technique that requires systems to control the corrosiveness of their water. If more than 10% of tap water samples exceed the action level, water systems must take additional steps. The action level is 1.3 mg/L for copper and 0.015 mg/L for lead. 9 Each water system must certify, in writing, to the state (using third-party or manufacturer’s certi cation) that when acrylamide and epichlorohydrin are used in drinking water systems, the combination (or product) of dose and monomer level does not exceed the levels speci ed, as follows: • Acrylamide = 0.05% dosed at 1 mg/L (or equivalent); • Epichlorohydrin = 0.01% dosed at 20 mg/L (or equivalent). Table 3.4 (Continued.)
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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)
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
Page 73 and 74: 58 Chapter Three Table 3.4 (Continu
Page 75: Table 3.4 (Continued.) 60 Chapter T
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 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
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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
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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
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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