3 Cheers For Beer
Go ahead, have a cold one--it's good for you.
By Phillip Rhodes
Nutritionists hesitate to extol the virtues of alcohol, and when they do, it's usually red wine. But a kegful of research is forcing them to reconsider the benefits of beer. In 2004, Japanese scientists discovered that antioxidants in beer may help protect organ tissue from cancer-causing chemicals. The results echoed a Portuguese study where one of the antioxidants, xanthohumol, was found to slow the proliferation of breast cancer cells. (That investigation was the equivalent of pouring beer on cancer cells to see what happens; still, it pointed out helpful compounds that are unique to beer.)
Other healthful effects have been well-quantified. Tufts University scientists, for example, linked beer to osteoporosis prevention. According to Katherine L. Tucker, Ph.D., USDA Senior Scientist at Tufts, beer production uses the husk of the grain; this contributes a highly absorbable form of bone-building silicon called silicate, which acts as a welcome mat for calcium and other minerals.
Beer is now being fortified to make it more nutritious--with mixed results. Last year, Anheuser-Busch released a ginseng-infused "energy" beer to compete with the Red Bull-and-vodka craze. Perhaps more promising is a recent Swedish experiment with beer made from oats instead of barley. Contributing beta-glucans to the brew, the oats in this beer might help lower LDL cholesterol particles and boost immune system function.
But the basic benefits are brewed right in. Most beer is basically fermented wheat juice, explains Roberta Anding, R.D., a spokeswoman for the American Dietetic Association. Like the whole grains it comes from, it contains a host of healthful antioxidants, with darker beers having higher levels than pale ales. "Just as there are more antioxidants in red wine versus Chardonnay, the same is true for beer," Anding says.
But when you're raising your glass, remember: Less is always more. Anding recommends taking your time enjoying no more than two 12-ounce servings of beer over a 24-hour period for men, and one serving for women. "Otherwise," she points out, "the detrimental effects of alcohol overpower the beneficial effects."
Other healthful effects have been well-quantified. Tufts University scientists, for example, linked beer to osteoporosis prevention. According to Katherine L. Tucker, Ph.D., USDA Senior Scientist at Tufts, beer production uses the husk of the grain; this contributes a highly absorbable form of bone-building silicon called silicate, which acts as a welcome mat for calcium and other minerals.
Beer is now being fortified to make it more nutritious--with mixed results. Last year, Anheuser-Busch released a ginseng-infused "energy" beer to compete with the Red Bull-and-vodka craze. Perhaps more promising is a recent Swedish experiment with beer made from oats instead of barley. Contributing beta-glucans to the brew, the oats in this beer might help lower LDL cholesterol particles and boost immune system function.
But the basic benefits are brewed right in. Most beer is basically fermented wheat juice, explains Roberta Anding, R.D., a spokeswoman for the American Dietetic Association. Like the whole grains it comes from, it contains a host of healthful antioxidants, with darker beers having higher levels than pale ales. "Just as there are more antioxidants in red wine versus Chardonnay, the same is true for beer," Anding says.
But when you're raising your glass, remember: Less is always more. Anding recommends taking your time enjoying no more than two 12-ounce servings of beer over a 24-hour period for men, and one serving for women. "Otherwise," she points out, "the detrimental effects of alcohol overpower the beneficial effects."
