- 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 and 18:
2 Chapter One In many cultures, esp
- Page 19 and 20:
4 Chapter One nicotinic acid and ri
- 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
- Page 73 and 74: 58 Chapter Three Table 3.4 (Continu
- Page 75 and 76: Table 3.4 (Continued.) 60 Chapter T
- Page 77: 62 Chapter Three Notes 1 De nitions
- 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
- 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
- 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 and 198:
182 Index headaches 144 healthcare
- Page 199:
184 Index sports drinks, low alcoho