Search resultsMedical history of beer
Title
Medical history of beer
Publication type
Journal Article
Year of Publication
2004
Authors
Journal
Cahiers de Nutrition et de Dietetique
Volume
39
Issue
SPEC. ISS. 1
Pagination
1S5 - 1S9
Date published
2004
ISBN
00079960 (ISSN)
Keywords
alcohol, alcohol consumption, alcoholic beverage, Alcoholism, amino acid, antioxidant, antioxidant activity, Barley beer, beer, bread, cardiovascular system, cereal, civilization, digestion, epidemiological data, Fermentation, history of medicine, Hops, Hordeum vulgare subsp. vulgare, Humulus, Humulus lupulus, neuropsychology, non insulin dependent diabetes mellitus, obesity, prophylaxis, respiratory system, review, Social Environment, sugar, vitamin
Abstract
Beer and medicine, is a fascinating, instructive and comforting epic poem that began with cereals and followed entire civilisations, and is today undergoing a regain in popularity through modernism and due to its prophylactic action. The beverage of "gods and life" was recognized for its nutritional value in ancient times, and became the "liquid bread" of the XVIII th century. This traditional beverage with medicinal and therapeutic virtues was associated with alcoholism and labelled "the devil's beverage" by the militants of moderation during the prohibition. Beer is an energetic beverage, rich in sugars and amino acids, is stimulating due to its vitamin content, acts as an antioxidant through the presence of cereals and hop and contains alcohol through the fermentation of yeast (a ferment studied by Pasteur). Recent epidemiological studies show that a moderate consumption of alcohol (10 to 30 g/day) has a wide variety of beneficial effects but is toxic in excess. Beer has a protective effect on the heart and blood vessels, helps digestion but also respiratory, renal and neuropsychological functions and prevents type II diabetes and obesity. Beer is a natural, healthy beverage that can be consumed in moderation, socially and with pleasure.