Beer probably originated in Mesopotamia and is one of the oldest recorded recipes. The process of making beer was first documented by ancient Egyptians and later the brewing process spread to Northern Europe.
It consists of cereal malt, hops and yeast.
The fermentation process enriches the product with beneficial ingredients such as polyphenols.
Polyphenol content: 12-52 mg/100ml (Ale beers have a greater polyphenol content than lager)
The composition may differ from one type of beer to another. However, the average beer contains quite a few nutrients, including carbohydrates, proteins/amino acids, minerals, vitamins and polyphenols. Among minerals, potassium, phosphorus, calcium, sodium and silicon are the most abundant, while folic acid is the most abundant vitamin.
Silicon is mainly found in whole grains and fiber-rich foods. Therefore, beer is one of the main dietary sources of silicon with recognized benefits in terms of skeletal and neurological function.
An average beer contains 140kcal per 330ml this means that one beer a day, for a month can tip the scales around half a kilo
Other important notes:
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No amount of alcohol is recommended
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Beer contains compounds such as silicon and hops that could play a major role in preventing brain disorders.
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It also contains melatonin which helps with sleep
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Don’t start drinking
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Choose alcohol free beer
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Alcohol-free beer may have less polyphenol content because the methods for removing alcohol may also remove some polyphenols. However, alcohol-free beer is still preferable.
The alcohol content is variable (0%–15% Vol.) depending on the type, ingredients and fermentation method. Most beers contain 4%–5% alcohol equivalent to 3.2–4 g alcohol/100 g or 100 mL.
If you want some benefits without the alcohol – Choose alcohol free beer
Bibliography:
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Sánchez-Muniz, F. J., Macho-González, A., Garcimartín, A., Santos-López, J. A., Benedí, J., Bastida, S., & González-Muñoz, M. J. (2019). The Nutritional Components of Beer and Its Relationship with Neurodegeneration and Alzheimer’s Disease. Nutrients, 11(7), 1558. https://doi.org/10.3390/nu11071558
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Osorio-Paz, I., Brunauer, R., & Alavez, S. (2020). Beer and its non-alcoholic compounds in health and disease. Critical reviews in food science and nutrition, 60(20), 3492–3505. https://doi.org/10.1080/10408398.2019.1696278
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Redondo, N., Nova, E., Díaz-Prieto, L. E., & Marcos, A. (2018). Effects of moderate beer consumption on health. Efectos del consumo moderado de cerveza en la salud. Nutricion hospitalaria, 35(Spec No6), 41–44. https://doi.org/10.20960/nh.2286
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