Beer

Beer - the most as used low-alcohol beverage. So, the drink takes the third place in the ranking of most popular  Draught beer
 alcoholic and soft drinks in the world. He began to produce about eight thousand years ago. The production of this drink is particularly renowned for England, Germany and the Czech Republic.

Beer is simple, with the index 0 fortress, 5-1, 5% of revolutions, dispensing (0, 5-2, 8% RPM), strong (5-12% RPM), with a saturated bitter taste, and the solid (7% RPM). It also include one-piece beer and non-alcoholic beer-caloric (0, 3-3% of the turnover). The strongest beer was manufactured in Germany. His strength was 10, 5% of turnover.

On the composition of isolated wheat, barley, malt and rice, rye and corn beer.

There is a dark, bright, red and white beer. Dark beer is different from other types of high content of dark malt. Lager beers produced by using special yeast. Wheat beer (porter) produced by fermenting a separate technology.

Food value and caloric content of beer

Natural beer produced from hops, malt, water and yeast. In 91-93% of it is water. This beverage contains 1, 5-4, 5% of carbohydrates (dextrins 75-78% and 10-15% simple sugars - sucrose, glucose, fructose), 3, 5-8, 0% ethanol and 0, 5% -1 carbon dioxide.

It consists of nitrogen containing compounds (0, 2-0, 7%) - malt polypeptides and amino acids (proline, alpha-aminobutyric acid, phenylalanine, valine, tyrosine, aspartic acid, arginine, tryptophan, histidine, cysteine, asparagine).

The malt beverage contains vitamin A, D, E, K, B, C, PP. A lot of this drink vitamin B1 and B2, little biotin and pantothenic acid.

By drinking one liter of beer a person receives 32% of the daily value of vitamin B6, vitamin B2, 20% and 25% of pantothenic acid.

Salts of organic acids represented by citric acid - natural beverage stabilizer, gluconic, acetic, oxalic, malic, succinic and fumaric acid.

The beer is low in sodium, but high in potassium. Included in this drink, and sulfur, chlorine, calcium, magnesium, phosphorus, iron, and copper.

Phenolic compounds represented beverage phenol orthocresol, coumarin, leykotsianidinami, prototsianidinami, leukoanthocyanidins, anthocyanidins and kvertetsinom. Polyphenols are presented ellagikovoy, protokatehinovoy, vanillic, salicylic, paraoskibenzoynoy acids. 90% of the phenolic compounds are part of malt and 10% - in the hops.

The hops beer also contains bitter small and vysokosmolistye substance. They act as natural preservatives. Furthermore, in the hop-hormones include estrogens natural origin.

The oil rich in aromatic compounds of hops - aldehydes, ketones, esters and others.

Calorie Beer lower than calorie fruit drinks, Coca-Cola, apple juice.

Calorie Beer is 37 kcal per 100 g

The benefits of beer

In ancient  Beer packaging
 times were known useful properties of beer. The Sumerians beer rinse the mouth to get rid of a toothache. According to some scholars, the healing properties of beer are second only to grape wine.

The use of beer due to the presence of a huge number of useful natural substances in its main components.

However, the benefit of the beer brings the human body only in the event of moderate use. Every day is recommended to drink no more than two liters of beer.

This barley drink helps to restore the gastric mucosa in peptic ulcer, duodenitis, gastritis.

Extractive components hops have analgesic, sedative and disinfectant action.

Brewer's yeast is recommended to take into diabetes, infectious diseases, abrasions, acne and other skin diseases. When skin diseases and rheumatism are often appointed by the ointment, based on the main components of beer.

American scientists claim that the regular consumption of small amounts of beer by 50% reduces the risk of heart attack. In addition, in the alcohol part it called good cholesterol. This type of cholesterol helps cleanse blood vessels from various harmful fat. In addition, a little beer lowers blood pressure, and promotes vasodilatation.

An important benefit of beer is its diuretic action.

Beer - an important source of useful silicon. The use of the silicon reduces the risk of brain atrophy, a violation of speech and disorientation, as well as suppressing negative effects of alcohol on the body.

Hop bitterness activates the secretion of gastric juice bile, and antioxidants that are part of the beverage, reduce the risk of tuberculosis and cancer. Properties of beer cholera were confirmed by microbiologist Robert Koch.

Masks on the basis of beer are widely used in cosmetics.

The harm of beer

Benefits and harms of beer consumption is determined only by the dose.

Excessive use of beer in men under the influence of estrogen herbal gradual increase in mammary glands, as well as dramatically increasing the amount of fat around the waist.

The main components of the fermentation beer by-products that are harmful to the human body - methanol, ether compounds, fusel oils, aldehydes.

Some scientists claim that regular consumption of this drink in large doses increases the risk of dementia.

The harm of beer is in high content of hop resins, which are dangerous carcinogens.

Drinking a beverage at high doses can lead to demineralization of the body.





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