If you are used to spending Fridays in an Irish pub, chances are you are doing it right. If anything, research suggests that drinking beer in reasonable amounts can be beneficial to health. Amazing, isn't it? And yet.
Personal trainer and nutritionist Jamie Logie tells Medical Daily that low-calorie beers are especially good at this. So if you want the beer to not only be fun, but to work at the level of medical indicators, pay attention to light and dark beer marked "light" with an alcohol content of no more than 4-5%. Non-carbonated varieties (for example, Belgian lambic or ruby Guinness) will also be useful.
This material contains five benefits at once that will provide you with a glass of beer, drunk no more than once a week.
Typically, beer is rich in calcium, which helps to strengthen bones. This, in particular, is evidenced by data from a 2009 study published in the American Journal of Clinical Nutrition. Scientists have found that moderate consumption of beer increases bone density, thus reducing the risk of osteoporosis. Researchers believe that the content of an element such as silicon in beer also plays a role.
Dark beer can contain a whole range of nutrients, including B vitamins (with the exception of B12). According to the Journal of the Brewing, riboflavan (vitamin B2) is present in the beans even at the stage of malting, and its amount only increases during the brewing process. Meanwhile, the content of niacin (niacin, B3) tends to fluctuate depending on the type of beer, however, this element will be present in the drink anyway.
A glass of beer contains approximately 0.3 milligrams of iron, which is about 3% of the RDA. Of course, not as much as in liver, red meat or pumpkin seeds, but this healthy "function" of beer is worth keeping in mind anyway. Iron is necessary for our body, first of all, to strengthen the immune system and normal metabolic function.
Dark beers are rich in flavonoids - plant polyphenols known for their antimicrobial activity. A 2003 study at the University of Wisconsin showed that the flavonoids in beer can, among other things, reduce the risk of a heart attack from a blood clotting disorder. However, it is important to note that this experiment was not performed on humans, but on dogs with clogged arteries.
Beer is water, barley, malt, hops, and brewer's yeast. However, the drink gets its characteristic taste precisely because of the roasted barley, which is pasteurized and filtered in a special way. According to nutritionists, the main advantage of barley is the content of ferulic acid in it, which is associated with a decrease in inflammation, a decrease in the risk of developing cardiovascular and oncological diseases. At the same time, it is known that dark beers contain more ferulic acid than light ones.