Saturday, 24 October 2015

Why Beer Consumption is good for you

By on 11:30
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Over the years, there have been several misconceptions about the effects beer consumption has on the body. Many people had fallaciously believed it is unhealthy to take Beer. Some believe it shorten lives other says it makes people develop big belly, leads to misbehaving in the public and could make some men mal-handle their partners. But a recent study and investigation conducted by City People about the effect of beer on the body has revealed that many factors can cause any of these without taking beer.
A Healthy life style is said to be a desirable way of life, which stipulates that we focus more on preventive health rather than the curative. That is what best illustrate what you are about to read here about your beer consumption and other choice alcohol drinks. The danger in consuming them and the health benefits of beer in particular. The medical advantages of alcohol have been hidden from the general public for many years, and the reason usually advance for the obfuscation in the patronizing one that alcohol (beer), delightful as it is to take and good as it is for the heart, cannot be trusted to the masses lest they drink themselves to death. Due to the misinformation people have gotten about beer which has over the years become subject matter not only in our society but globally, penultimate week. City People Magazine embarked on a thorough research about beer and its health benefits by visiting one of the biggest beer manufacturing factories in Nigeria (Nigeria Breweries Plc, Ibadan Oyo State), we also spoke to nutrition experts including Mr. Tola Atinmo, (FAS) the Professor of Human Nutrition, University of Ibadan who shed more light on the role of beer in healthy lifestyle.

“There are at least 2 ways in which an alcohol beverage such as beer might impact beneficially on the body: First, through a direct physiological impact on bodily tissues and functions (which will be focused upon here); Second, through indirect impact, but founded equally on a physiological interaction”.

  Firstly, what is beer? Beer is an alcoholic beverage produced by the scarification of starch and fermentation of resulting sugar. The starch and scarification enzyme are often derived from malted cereal grains, most commonly malted barley and malted wheat. It is made of water, Barley, Hops and yeast. 90-92% of beer is water which can said that drinking beer is more like drinking flavored water. Barley produces sugar after it’s being malted to sweet worth because it is the soul of beer before Hops add spicy aroma and bitter flavors and yeast changes sugars into alcohol. Corn and other adjuncts give beer a milder and lighter-bodied flavor. Beer is not a medicine to be prescribed by doctors (some doctors do it underneath to close patient/relations!) but rather a food stuff that should be approached within social environs that are mature, considerate and reasonable (Wall Street Journal, 1988).
  There are at least 2 ways in which an alcohol beverage such as beer might impact beneficially on the body: First, through a direct physiological impact on bodily tissues and functions (which will be focused upon here); Second, through indirect impact, but founded equally on a physiological interaction. The mellowing influence that moderate consumption of alcohol has, with its calming and relaxing impact, will of itself have a sparing effect on stress-related illness (Morrell 2000). Cleophas (1999) concludes that there is a significant psychological component in the beneficial relationship between moderate alcohol consumption and mortality. In either instance, it will be recognized that excessive alcohol consumption will shift the status quo in a negative direction.
  According to Professor Tola, “It may sound odd when beer is mentioned as one of the healthy drinks, especially from a professional in the field of Human Nutrition!
  However, this presentation is not recommending beer as a healthy drink but to showcase the associated nutritional benefits of beer from the perspectives of findings from evidence-based scientific researches. This presentation is about the review of nutrients content of beer and potentials of such nutrients in promoting a healthy lifestyle. Our bodies need food to provide energy (calories) and the building blocks of our tissues (notably amino acids). Foods are taken into the body in the form of protein, carbohydrates, lipids, vitamins, minerals and water. Our wellbeing is therefore incontrovertibly related to what we eat and drink. If any individual nutrient component of the diet is present in excess or it is insufficient in quantity, then the diet is imbalance”.
  Direct studies in alcohol was ‘control fed’ to humans showed that, under normal living conditions. Moderate alcohol consumption (e.g. 60-75 alcohol per day, which is equivalent to approximately 2 liters of average strength beer daily) had no measurable impact on energy balance and body weight over a period of approximately one month (McDonald et al 1993).
Another index of body mass (perhaps of most interest to women) is waist hip ratio (WHR). Just as for BMI, it is variously been concluded that alcohol lowers (Kaye et al 1990), raises (Lapidus et al 1969) of has no effect (Haffer et al 1986) on WHR. In a recent investigation, Buemann et al (2002) measured the amount of food consumed by subjects given beer, wine or a carbonated soft drink with the meal when people were given a designated quantity of each drink there was no significant difference between any of the beverages in respect of impact on the amount of food consumed.
  A range of carbohydrates can be found in beers, for most beers, the majority of these are partial degradation products of starch, which generally amount 20-25% of the original starch. These are referred to as dextrin and contribute to the soluble fiber component if they survive to the large gut where they may form part of the feedstock for the micro flora.
  The polysaccharides that originate in the barley cell walls, and their breakdown products, also contribute to the soluble fiber complement. Some sugars may survive fermentation, but if there are sugars in beer it is usually because brewers have added them in small quantities to balance sourness and bitterness. Beer is essentially fat free. Fats are highly watered-insoluble molecules which, when present in foodstuffs, are either in the form of emulsion or within a solid matrix.
  Beer, of course, is largely water, and most beers contain very few insoluble solids. Although beer does contain some protein, indeed rather more than in other alcoholic beverages, the levels are somewhat lower than in many other foodstuffs. Beer contains the essential amino acids, at levels of thee order of 5-10 mg per 100 g. beer, being at last 90% water, may clearly be a significant contributor to water intake among beer drinkers. The recommended daily intake of water for an adult male in temperate climates is 2.5 liters, to be increased in relation to local body temperature and/or physical exertion. Requirement for female is relatively lower. Nutritionists recommend the consumption of at least 6-8 glasses of water daily of which beer drinkers can benefit from its consumption. It is rather hard to ignore the fact that alcohol exerts a diuretic effect.
Clearly, though, as beer is a drink customarily of lower alcohol content than other alcoholic beverages it is the more useful as a source of water. The lower beers have been promoted as sport drinks, as an opportunity of replenishing water, minerals and energy to the body (Piendl, 1990).
The observation that alcohol suppresses the desire to take up calories, from other foodstuffs raises concerns about unbalanced diets.  In particular, that those who depend on alcohol as a source calories run at risk of vitamin shortage. In this context beer, with its vitamin content, would be a wiser beverage than other alcoholic drinks (though, of course, it is wisest to use it in moderation as part of a properly balanced diet). Beer can be a valuable source of many of the water-soluble vitamins, notably folate, riboflavin, pantothenic acid, pyridoxine and niacin. As much as 10% of daily intake of folate might come from beer in some countries. The fat soluble vitamins do not survive in beer and are lost with insoluble components in processing. Some beers contain vitamin C, because the vitamin is added to protect the beer from oxidation. Stringer (1946) noted that the levels of vitamins in beer are proportional to the ingredients used as raw materials. If 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. Stringer in 1946 further stated that Beers tend to contain very low level of thiamine, owing to the fact that it is take up by yeast. However, in attempts to fortify bear with thiamine, it was found that when the vitamin was added to beer it was soon eliminated by unknown reactions with other components of the product (Thompson et al 1990).
  Furthermore, ethanol inhibits the absorption of thiamine by the body (Hoyumpa 1980, the high levels of residual yeast present in eighteenth-century beer have provided vitamins to the diet. This might have been part of reasons why beer was portrayed by Williams Hogarth as leading to a healthier life style (.g less beriberi and other neurological diseases) than gin.

   Culled from City People Magazine

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