|Health and Beer
Diverse international Scientifics’ studies have demonstrated that the beer is a natural and healthful drink. It does not contain fats and it contains vitamins, minerals and other substances with functional properties, reason why its consumption can be included in any balanced diet.
Ethylic alcohol. The moderate alcohol consumption has positive effects for the organism, whenever it is adult individuals, healthy and that do not consume any drugs with which alcohol can interfere, increases to the cholesterol associated to the lipoproteins of HD (HDL), also reduces to the risk of diseases and cardiovascular accidents “this associate with a delay of the appearance of the menopause".
Folats. Associated to reduction of the risk to undergo megaloblastica anaemia and malformations in medulla spinal. The consumption of a beer per day covers the 10-15% with the daily necessities of this vitamin.
Polifenoles. Antirust natural, they participate potentially in the protection against cardiovascular diseases and reduction of the aging of the organism.
Soluble Fiber. The beer consumption contributes an important amount of the recommendable soluble fiber ingestion, and can complement the fiber contribution of other foods.
Another qualities of the Beer
Easy digestion and I stimulate of the appetite. Its wealth in natural extracts turns it a good appetizer because it stimulates papilas gustativas and it opens the appetite.
Caloric Contributes. The beer contains little to sugar and nothing of greasy matter; a third part of beer has approximately 150 kCal.
Hiposodics Diets. The beer has a low sodium content and, therefore very adapted for this type of diets, the potassium relation to sodium is of 15.7 similar to the one of inferior the potable water and 16 times to the one of milk.
Vitamin Contributes. The consumption of a third contributes to a 10% of phosphor and soluble vitamins of group B, important for the nervous balance, like the riboflavin (B2), that facilitates the digestion, pyridoxine (B6), niacin, folats and folic acid, and tannin (B1), it act on the metabolism of the glutinous ones.