Beer’s contribution to health?
“Beer is among the beverages the most useful, among medicines the tastiest and among food the most pleasant.” The Greek philosopher Plutarch knew to appreciate the juice of the Barley. Whether the beer is actually healthy and what is in the drink, we tell here.
What’s in the beer?
That beer is healthy, is not a new finding. From only four ingredients it is written:
These four ingredients to form the composition of German beer that is still brewed today with the same ingredients as in front of almost 500 years, (purity law of 1516).
Hops as a Medicinal
Perhaps the most important component of hops. Hops belong to the hemp plants, and came about in the 8. Century to Central Europe. The female fruit of the tough climbing plant are also used as Medicine.
They contain a resin with the valuable bitter substances and essential Oil – these ingredients give not wort only the beer, durability, and foam; they also help with loss of appetite, stomach, weakness, and Restlessness. Hops acts generally calming, however stimulating to the metabolism.
Other ingredients in beer
According to the society of public Relations of the German brewing industry beer contains all the B vitamins – for the malt. While Vitamin B, (thiamine) and Biotin are found only in small amounts in the beer, come for the metabolism of important vitamins B2 (Riboflavin), B6 (pyridoxine), panthenol acid, and Niacin in copious amounts.
As a mineral in beer nutritional physiological acid is logical the phosphorus is important because it is part of the necessary cell building blocks. Beer also contains potassium, it supports the excretion of sodium. In addition, it contains Magnesium, is virtually fat and completely cholesterol-free. With beer, the water can be controlled the budget of the people.
The history of beer
Ceres, the goddess of crops, was Cervisia, the namesake for the Roman beer, Latin. The oldest Remains of beer from a time of 3,500-2.900 BC, were discovered at Godin Tepe in ancient Mesopotamia in what is today Western Iran. In the middle ages, beer was considered in our Latitudes, also as a suitable drink for children because it had a lower alcohol content than today, and the beer through the boil, the wort was almost germ-free.
Speaking Of Alcohol
Alcohol preserved the beer and pronounced calories in the long term. Those who drink, for example, two liters of beer, consumed the equivalent of a lot of ten rolls.
As a low-calorie Alternative is alcohol-free beer. For comparison: a 0.2 Liter glass of alcohol-free beer has around 52 calories. Alcohol-free beer yeasts by using the Special or if the fermentation process is interrupted – and alcohol-free means that there is still a proportion of 0.5 parts per thousand.
In another method, the beer is withdrawn in a kind of dialysis, the alcohol by Evaporation – the loss of Taste is at its lowest.
Alcohol-free wheat beer as an isotonic sports drink
As the sweat drains the body of fluid and minerals, do not delete the high water content in beer, only the thirst and provides important nutrients and minerals, but also vitamins. In endurance sports such as Jogging, beer can replace the lost fluid and energy.
Those who drink after the Sport alcohol-free beer in moderation, improves its performance, concentration and reaction. Beer also suggested that in athletes activity of the Lungs, so the oxygen can be better absorbed by the body.