The beer bonus

The first step in beer-making is malting the barley. During this process grains are moistened or sprouted,the enzymes in this mix breaks down the starch. At a particular point,this is stopped by heating it. The colour of the beer is related to the temperature to which malt is heated. The malt is then ground and a pigment is mixed in hot water. The insoluble material extract is separated and the fermentable extract is called wort. Flowers of hops are added following which the yeast is added.

One serving of regular beer (1 can or 330 ml) provides 116 calories,13 g of carbohydrates in regular beer and 4 g in light beer,9 mg protein,18 mg calcium,0.11 mg iron,1.6 mg niacin and low levels of other B complex vitamins,indicative of its low nutrient density. Its comparison with milk seems far-fetched to say the least. Being high in carbohydrates,it contributes to a beer belly,which is a determinant of the waist circumference. However,results of some studies contradict one another.

It has been demonstrated that the light-to-moderate consumption of alcoholic beverages is associated with significant reductions in cardiovascular mortality.
So then,does beer have any health benefits? Beer contains polyphenols not found in other alcoholic beverages. The phenolic constituents of beer are derived from malt (70 to 80 per cent) and hops (20 to 30 per cent). Prenylflavonoids including xanthohumol and isoxanthohumol,and hop bitter acids are the most commonly found polyphenols in beer. In recent years,there has been a growing interest in these phenolic compounds and their presumed role in the prevention of various degenerative diseases,such as cancer. The anti-cancer properties of poly-phenols found in beer inhibit enzymes involved in carcinogen metabolism,help in detoxification and immune modulation.

Ongoing research has shown that beer is also a good source of silicon,which is important for the growth and development of bones and connective tissue. However,more research is needed to establish a relationship between bone health and beer drinking. Although beer consumption is also inversely associated with risk of kidney stones,recommendations are not unequivocal.

Those who drink will benefit from moderate consumption (1 to 2 drinks per day) of alcoholic beverages. One standard drink is considered to be 43 ml of liquor,one can of 330 ml beer,or 150 ml of wine. The groups that benefit most from light to moderate drinking are middle-aged men (two drinks per day),women (1 drink per day) and those at an increased risk for developing cardiovascular disease. Non-drinkers are not advised to start consuming alcohol or beer.
People suffering from gout (high uric acid levels),enlarged heart,severe uncontrolled diabetes,and certain medications must exercise restraint. Pregnant women are advised not to drink.

While moderate regular alcohol intake has shown positive health benefits for the heart,it must be kept in mind that drinking even small quantities can lead to dependence. The slightest excess can be counter-productive. No specific amount of alcohol is linked to cirrhosis. According to studies,cirrhosis commonly results from a 15 year consumption of approximately 80 g of alcohol everyday,which is seven beers a day.