Health and Nutrition Beer C. W. Bamforth Beer Health and Nutrition 00bpre.indd i 22/03/2004, 16:04:56 From man’s sweat and God’s love, beer came into the world St Arnoldus 00bpre.indd ii 22/03/2004, 16:04:59 Beer Health and Nutrition Charles W. Bamforth Professor, Department of Food Science and Technology University of California, Davis Blackwell Science 00bpre.indd iii 22/03/2004, 16:05:00 © 2004 Blackwell Science Ltd a Blackwell Publishing company Editorial of ces: Blackwell Science Ltd, 9600 Garsington Road, Oxford OX4 2DQ, UK Tel: +44 (0)1865 776868 Blackwell Publishing Professional, 2121 State Avenue, Ames, Iowa 50014-8300, USA Tel: +1 515 292 0140 Blackwell Publishing Asia Pty Ltd, 550 Swanston Street, Carlton, Victoria 3053, Australia Tel: +61 (0)3 8359 1011 The right of the Author to be identi ed as the Author of this Work has been asserted in accordance with the Copyright, Designs and Patents Act 1988. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, except as permitted by the UK Copyright, Designs and Patents Act 1988, without the prior permission of the publisher. First published 2004 Library of Congress Cataloging-in-Publication Data is available ISBN 0-632-06446-3 A catalogue record for this title is available from the British Library Set in 10/14 pt Times New Roman by Sparks Computer Solutions Ltd, Oxford http://www.sparks.co.uk Printed and bound in India by Gopsons Papers Ltd, New Delhi The publisher’s policy is to use permanent paper from mills that operate a sustainable forestry policy, and which has been manufactured from pulp processed using acid-free and elementary chlorine-free practices. Furthermore, the publisher ensures that the text paper and cover board used have met acceptable environmental accreditation standards. For further information on Blackwell Publishing, visit our website: www.blackwellpublishing.com 00bpre.indd iv 22/03/2004, 16:05:00 Dedicated to my forebears 00bpre.indd v 22/03/2004, 16:05:00 00bpre.indd vi 22/03/2004, 16:05:00 Contents Preface ix Acknowledgements xiii 1 Beer as Part of the Diet 1 Beer: a vice or a staple part of the diet? 2 Getting beer into perspective 13 What is moderation? 18 But what about addiction? 20 Impacts on behaviour 25 2 Beer Through History 30 Brewing travels west 32 Restraining excess 33 Religious origins 34 Maintaining standards 35 Beer: a nutritious dish for the whole family 37 Temperance pressures 42 Towards prohibition 45 3 The Basics of Malting and Brewing: Product Safety and Wholesomeness 49 Chemical beer? 49 Basic outlines of malting and brewing 63 Styles of beer 69 The chemistry of beer 71 4 The Basics of Human Nutrition 86 Energy 86 Phytonutrients 91 Carbohydrate, fat and protein 91 00bpre.indd vii 22/03/2004, 16:05:00 viii Contents Vitamins 92 Minerals 93 Fibre 94 Water 95 Balance 95 5 The Composition of Beer in Relation to Nutrition and Health 96 Energy 97 Carbohydrate, fat and protein 105 Water 106 Vitamins 106 Minerals 109 Fibre 112 Comparison of beer with other foodstuffs for nutrient value 112 Potentially deleterious components of beer 116 Beer as a ‘treat’ 117 6 The Impact of Alcohol on Health 120 The metabolism of ethanol 122 Direct and indirect impacts 123 The heart and the circulatory system 124 The liver and the digestive system 135 The reproductive system 139 Brain and cognitive function 142 Kidney and urinary tract 146 Age 147 Cancer 149 Allergy 153 The common cold 154 7 Conclusion 155 References 159 Index 179 00bpre.indd viii 22/03/2004, 16:05:01 Preface John Hudson peered at me over his half-moons. A rm frown was on his forehead. His hands were folded rmly on his desk. ‘Say that one more time, lad’, he grunted in his familiar and frequently feared North Yorkshire accent. I gulped and let it go one more time. ‘I don’t think the work I am doing here is worthwhile. I mean, I could be research- ing cancer – something bene cial for mankind. But I’m working on beer – what puts bubbles on a pint, why lager tastes of sweetcorn, how to choose the best barley. It’s not exactly crucial, is it?’ I’d been worrying about my raison d’être for some while. Surely my expertise as an enzymologist could be put to better use? Hudson, Deputy Director of the Brewing Research Foundation at Nut eld in leafy Surrey, was unexpectedly calm on that dull winter morning in 1980. ‘Do people drink beer, Charlie?’ ‘Well, yes.’ ‘Who drinks beer?’ ‘Lots of people.’ ‘Such as the working class man and woman, for instance? ‘Yeah.’ ‘Does it make them happy?’ ‘Well, sure, as long as they don’t get drunk, and they can afford it, and nobody suf- fers as a result of them doing it.’ ‘True, but accepting all that, do they like their pint?’ ‘Well, yes.’ ‘So you don’t think that helping brewers make grand beer, that people will enjoy, is worthwhile?’ I just looked at him. At that very moment I matured considerably. I realised that my humble place in society’s tapestry was not insigni cant, that I did have a worthwhile role to play, and that there was no shame associated with the work that I was doing on a topic that, admittedly, I found to be fascinating. 00bpre.indd ix 22/03/2004, 16:05:02