![]() Population studies in beer-drinking communities of Australia and the Czech Republic have linked moderate beer drinking with reduced risk of heart disease. But does a beer have the protective effects associated with moderate intake of red wine? However, a glass of beer (or wine) promotes iron absorption from a meal.īeer contains natural antioxidants: phenolics (similar to some found in red wine) and compounds known as melanoidins, formed when barley or malt is heated and which give very characteristic colours and flavours to beers. High homocysteine levels are a possible risk factor for heart disease.Ĭontrary to popular opinion, stout, or any other beer, is not a good source of iron - a half-pint provides 0.6mg, which is only 4 pc of the RDA. Half a pint of lager provides 17 pc of the RDA (Recommended Daily Amount), and a good intake of folic acid can lower homocysteine in the blood. Most provide some carbohydrate, potassium, magnesium and B vitamins - including folic acid. ![]() ![]() Stout gets its colour from dark-roasted malt, while lager, the traditional continental European type of beer, involves a type of fermentation method different from bitters, ales and stouts.īeers are virtually fat and fibre free, and contain a little protein. Hops are added before fermentation and give a distinctive flavour. So what exactly is in your favourite tipple and when do the benefits of drinking end, and the risks start? Is red wine really better for you than a beer?īeer is made from the fermentation of sprouted (malted) barley. Having a drink is something to be enjoyed, and in moderation may be good for our health - the latest news is that a glass or two of wine may help prevent bowel cancer.
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