Beer

Beer – the most taken low alcohol drink. So, drink takes the third place in the rating of the most popular alcoholic and low alcohol beverages in the world. About eight thousand years ago began to make it. England, Germany and the Czech Republic especially are famous for production of this drink.

Beer happens simple, to an indicator of the strength of 0,5-1,5% of turns, casting (0,5-2,8% of turns), strong (5-12% of turns), to saturated bitterish taste, and integral (to 7% of turns). Carry also nonalcoholic and low-calorie beer (0,3-3% of turns) to whole beer. The most strong beer was made in Germany. Its fortress made 10,5% of turns.

On structure emit wheat, barley, malt, and also rice, rye and corn beer.

There is a dark, light, red and white beer. Dark beer differs from other types in the increased content of dark malt. Camp beer is produced with use of special yeast. Wheat beer (malt liquor) is produced on separate technology of riding fermentation.

Nutrition value and caloric content of beer

Natural beer is made of hop, malt, water and yeast. For 91-93% it consists of water. This drink contains 1,5-4,5% of carbohydrates (75-78% of dextrins and 10-15% of simple carbohydrates – sucrose, glucose, fructose), 3,5-8,0% of alcohol and 0,5 - 1% of carbon dioxide.

Nitrogen-containing connections (0,2-0,7%) – polypeptides and amino acids of malt (proline, alpha aminobutyric acid, phenylalanine, valine, tyrosine, aspartic acid, arginine, tryptophane, a histidine, cystine, asparagine) are its part.

Malt of drink contains vitamin A, D, E, K, B, C, PP. It is a lot of in this drink of B1 and B2 vitamin, it is not enough biotin and pantothenic acid.

At the use of one liter of beer of people receives 32% of day norm of B6 vitamin, 20% of B2 vitamin and 25% of pantothenic acid.

Salts of organic acids are presented by citric acid – the natural stabilizer of drink, gluconic, acetic, oxalic, malic, succinic and fumaric acid.

In beer there is not enough sodium, but it is a lot of potassium. There is in this drink also a sulfur, chlorine, calcium, magnesium, phosphorus, iron, copper.

Phenolic connections of drink are presented by phenol, orthocresol, coumarin, leykotsianidina, protocyanidines, leykoantotsianidina, antotsianidina and a quercitrol. Polyphenols are presented by ellagikovy, protokatekhinovy, vanillin, salicylic, paraoskibenzoyny acids. 90% of phenolic connections are a part of malt, and 10% - composition of hop.

Beer hop also contains bitter small and high-resinous substances. They play a role of natural preservatives. Besides, hormones-estrogen of a natural origin are a part of hop.

Hop oil richly aromatic connections – aldehydes, ketones, ethers and others.

Beer caloric content lower, than caloric content of fruit drinks, Coca-Colas, apple juice.

Caloric content of beer makes 37 kcal on 100 g.

Advantage of beer

In ancient times useful properties of beer were already known. Shumera rinsed beer an oral cavity for disposal of a dentagra. According to some scientists, medicinal properties of beer concede only to grape wine.

The advantage of beer is caused by existence of a huge amount of useful natural substances in its main components.

However beer brings benefit to a human body only in case of its moderate use. It is daily recommended to drink no more than two liters of beer.

This barley drink promotes recovery of a mucous membrane of a stomach at a peptic ulcer, a duodenitis, gastritis.

Extractive components of hop have the soothing, calming and disinfecting effect.

Beer yeast recommends to accept inside at a diabetes mellitus, infectious diseases, a furunculosis, acne rash and other diseases of skin. At skin diseases and rheumatism the ointments developed on the basis of the main components of beer are quite often appointed.

The American scientists claim that the regular use of a small amount of beer reduces risk of development of heart attack by 50%. Besides, so-called useful cholesterol is a part of alcohol. This type of cholesterol promotes clarification of vessels from various harmful deposits. Besides, beer lowers arterial pressure a little, and also promotes vasodilatation.

The important advantage of beer consists in its diuretic action.

Beer – an important source of useful silicon. The use of silicon reduces risk of development of an atrophy of a brain, disturbance of functions of the speech and a disorientation, and also suppresses negative impact of alcohol on an organism.

Hop bitterness activates biliation of a gastric juice, and the antioxidants which are a part of drink reduce risk of development of tuberculosis and cancer. Anticholeraic properties of beer were confirmed by the microbiologist Robert Koch.

Masks on a beer basis are widely applied in cosmetology.

Harm of beer

The advantage and harm of beer is defined only by a consumption dose.

At the excessive use of beer men under the influence of estrogen of a plant origin have a gradual increase in mammary glands, and also the number of fatty deposits around a waist sharply increases.

As a result of fermentation of the main components of beer the by-products harmful to a human body – methanols, radio connections, fusel oils, aldehydes are formed.

Some scientists claim that the regular use of this drink in high doses increases risk of development of weak-mindedness.

Harm of beer consists also in the high content of pitches of hop which are considered as dangerous carcinogens.

The use of drink in high doses can lead to demineralization of an organism.