B E E R

1. B E E R & H E A L T H By Finn B. Knudsen Beverage Consult International, Inc Evergreen, Colorado, U.S.A.

2. B E E R & H E A L T H

3. B E E R &H E A L T H • This presentation covers some information about Beer and its Healthbenefits often not known about this beverage, despite • It has nourished and comforted Homo sapiens for millenniums in a safe manner and has been part of the daily food intake.

4. B E E R &H E A L T H • This beverage - Beer - is best know to all for being a most enjoyable and fascinating drink of moderation, and • Many people are not aware that while imbibing beer actually they benefit their health through some of the components present in beer.

5. Beer & Health B E E R &H E A L T H • What is Beer?? • Water, malted barley, hops, yeast, corn, etc… • The ingredients used to brew beer: • Beer is about 90-92% water. • Malted barley is the soul of beer • Hops add spicy aroma and bitter flavors • Yeast changes sugars into alcohol • Corn and other adjuncts give beer a milder and lighter-bodied flavor

6. Beer – How is it made??

7. B E E R - Does it make you fat?? • Beverage Cal/12 oz Btl Normal glass Cal/glass • Non-Alcohol Beer 57 12 oz 57 • Low alcohol Beer (1.8% w/w) 95 12 oz 95 • Regular Beer (3.6% w/w) 137 12 oz 137 • Premium Beer (4.3% w/w) 168 12 oz 168 • Malt Liquor (5.2% w/w) 224 12 oz 224 • Skim Milk 128 12 oz 128 • Soft Drinks 142 12 oz 142 • Orange Juice 154 12 oz 154 • Apple Juice 172 12 oz 172 • 2% Milk 172 12 oz 172 • Whole Milk 225 12 oz 225 • White Wine (dry) 245 7 oz 143 • White Wine (sweet) 248 7 oz 145 • Red Wine 347 7 oz 202 • Sherry (dry) 425 4 oz 142 • Sherry (sweet) 491 4 oz 164 • Port wine 554 4 oz 185 • Cognac 826 2 oz 138

8. B E E R - Does it really make you fat?? • You will not get fat from imbibing beer!!! • Fast comparison 12 oz regular beer, skim milk, soft drink or 2 glasses of red wine: • Beer: 137 cal • Skim Milk: 128 cal • 2% milk: 172 cal • Soft drink: 142 cal • Red wine: 404 cal

9. B E E R &H E A L T H

10. B E E R &H E A L T H • Is it time for a Beer - now??

11. B E E R &H E A L T H • Why is Beer HEALTHY?? • Let’s look at some of the research results documented pertaining to Beer & Health: • Fiber: • 3 beers a day contains 20% of your daily requirement • Kidneys: • 1 beer a day can reduce the risk of kidney stone formation by 40% • Protein: • 3 beers a day covers 10% of your daily needs

12. B E E R &H E A L T H • B Vitamins in Beer and Wine (in % of daily recommended intake/drink) Beverage BeerRed Wine • Niacin (B3) 16%1% • Riboflavin (B2) 17%2% • Pyrodoxine (B6) 17%2% • Folate (B9) 10-45%0.5% • Panthothen acid (B5)8%1% • Biotin (B7 ) 17%1%

13. B E E R &H E A L T H Osteoporosis or low bone mineral density: • Beer is best source of Silicon in diet • Link between beer consumption and healthy bones? SILICON • New research suggest Silicon is important for the formation of strong bone mineral density • Aids in the prevention of Osteoporosis

14. B E E R &H E A L T H • Major food sources of Silicon in the diet for men in the Farmington USA Offspring Cohort • Rank Food Source Contribution% ±% • 1 Beer 17,7 23.7 • 2 Bananas 9.1 10.2 • 3 White Bread 4.6 6.0 • 4 Cold Cereal 4.5 6.3 • 5 Coffee 3.5 3.7 • 6 Beans & Lentils 3.3 4.0

15. B E E R &H E A L T H • Did you know that Beer contains • FOLIC ACID (Vitamin B9) Equivalent Comparison • Food Source Amount • Beer 1L • Tomatoes 300 G • Potatoes 150 G • Milk 1L • Broccoli 50G

16. B E E R&H E A L T H • Underlying factor against coronary heart-diseases by folic acid is homocysteine • High contents of homocysteine is associated with an increased risk for coronary heart-diseases • Beer contributes about 10% to the daily folic acid assimilation • Moderate beer consumption is therefore promoted according to medical studies • 1 L (3 beers) a day had a very positive effect on the homocysteine contents in the blood

17. B E E R&H E A L T H • Antioxidative Properties of HOPS • Flavanoids • Chalcones • Polyphenols • Cathechines • Assist against Oxidative processes • Cancer • Arteriosclerosis • Alzheimer’s • Parkinsons’s Disease

18. B E E R&H E A L T H • Antioxidative Properties of Beer • What do they do? • Reactive oxides constantly originates new • Change cell structure • Denature proteins • Provoke carcinogenic changes of the Nucleic Acids • Function as a Buffer • In Beers the Phenolic compounds are • Phenol Carbon Acids • Flavonoids • Tannoids

19. B E E R&H E A L T H • HOPEIN: • Beer is equivalent to wine as regards to wine in antioxidative capacity • Bioactive substance in beer is prelynated flavonoids • Xanthohumol is the one of 20 compounds most active component known up to now • Hopein - 8-prenylnaringenin is interesting candidate also • Chemopreventive effect of prenylated flavonoids is most distinct against hormone caused cancers such as • Mammary cancers • Uterine cancer • Prostate cancer • Contents in Beer: Between 0-21µ/L depending on Hopping

20. B E E R&H E A L T H • Xanthohumol

21. B E E R&H E A L T H • Xanthohumol • Prevent development of metastases • Preventive effect during all stages of cancer development from the state of emergence to proliferate increase • Suppressed development of cancer in mammary glands • Compared to resveratrol, known from red wine, with the Xanthohumol the effect could be multiplied about 200 times

22. B E E R&H E A L T H • When totality of evidence is considered, today’s results are well in accordance with the idea that moderate alcohol consumption protects heart and increases longitivity

23. B E E R&H E A L T H • Alcohol consumption is related to total mortality in a U-shaped manner, where moderate consumers have reduced mortality with total non-consumers and heavy consumers • Positive results are seen by moderate and regular consumption of alcohol, that is 1-3 drinks per day • People with moderate alcohol consumption are healthier and live longer than people who are abstinent or people drinking excessively • Reduced risk of stroke, heart disease, high blood pressure, Alzheimer’s disease, and a reduction in the risk of kidney stone formation • Abstainers are in the same risk group as people drinking 5-6 drinks a day

24. B E E R&H E A L T H • A health promoting dose of beer is regarded as being 1 L/day for men and ½ L/day for women (resp. 40 and 20 G of alcohol) • Increases longevity (reduction in mortality 10-20%) • Improves quality of life by reducing cardiovascular risk factors: • Lowering harmful LDL-Cholesterol levels • Raising the protective HDL-cholesterol • Lowering raised blood pressure • Neutral in terms of weight (beer is low in calories) • Reducing hyperhomocysteinemia risk factor • Favorable effect on blood sugar levels • Regulating oestrogen deficiency in women • Stress reduction (no spasms of coronary vessels)

25. B E E R&H E A L T H • The above factors lead to a reduction in • Coronary diseases of 30-60% • Myocardial infractions of 20-40% • Strokes on average 20% • Apart from alcohol, Beer contains a whole series of components, valuable from a medical standpoint, which contributes to health • Beer is the only alcoholic beverage containing HOPS

26. B E E R&H E A L T H • Apart from an equilibrating effect on the psyche, hops also contributes many polyphenols (e.g. Xanthohumol), which • Vasculoprotective • Anti-inflammatory • Anti-allergic • Promote resistance to infections • Protect against cancer and free radicals (anti-oxidative effect) • Augmented by important mineral substances (Magnesium, Potassium), trace elements, and vitamins (A,D,E,K) and B vitamims (“nerve food”) contained in Beer • Beer is isoosmotic to blood, these components pass directly into blood streams

27. B E E R&H E A L T H • Wine contains twice the amount of alcohol compared to Beer so that the toxic dose is reached faster • In addition to the moderate alcohol content Beer can be tolerated much better due to its favorable pH value • Bioavailability of compounds present in beer in a balanced quantity in terms of nutritional physiology, makes it more effective than other beverages (fruit juices, wines)

28. B E E R&H E A L T H • Beer consumed with meals increases enjoyment and promotes digestion: • Stimulates appetite • Activates digestive glands • Stimulate acid production • Reducing colonisation of the stomach with Helicobacter Pylori (“the Ulcer Bug”, which causes reflux, gastritis, peptic and duodenal ulcers and stomach cancer) • Regulate gastro-intestinal movements, improving resorption, increase blood circulation, raisin bile secretion thus protecting from gall stones • Beer is low in Purine thus act as a prophylactic against kidney stones due to its diuretic effect

29. B E E R&H E A L T H • Beer strengthen the immune system (bactericidal and virucidal characteristics) helps prevent infections and slows the ageing process • Increase in bone density protects against Osteoporosis • Beers effect on Psyche are many, such as • Preservation of mental freshness • Increase in mental capabilities • Enhanced creativity and fantasy • Euphorising and anxiolytic • Improvement of responsiveness and reaction to external stimulation through reduction of stress as well as • Anti-depressive

30. B E E R&H E A L T H • Did you know that: • Athletes drink on average more beer than non-athletes. • That 92% of top athletes who drink beer will drink beer the evening before an event and 52% after an event. • Marathon runners claim that beer is the only drink they can tolerate after running

31. B E E R&H E A L T H • The reasons: After sportive strain the blood sugar level decreases, the lactic acid content increases, the blood pH drops. Water: • If drinking water after exercise the blood sugar levels stays low even after 25 min’s of recovery, lactic acid levels drops and pH increases. • Blood can link a lot of Oxygen, but can only release a little. • The bases buffer system goes up

32. B E E R&H E A L T H • The reasons: • After sportive strain the blood sugar level decreases, the lactic acid content increases, the blood pH drops. BEER: • Beer (alcohol free or regular) in low amount ~25 cL • Blood sugar level is elevated significantly • Lactic acid level has dropped • pH is less elevated • The bases buffer system is less increased • Oxygen transfer between blood and tissue is facilitated • Accelerate muscle regeneration after exercise recognizably

33. B E E R&H E A L T H Research Confirming Beneficial Effect of Beer • Professor Hoffmeister has calculated, that if European beer drinkers stopped drinking there would be: • an increase in cardiovascular disease • a decrease in life expectancy of about 2 years • a decrease in general happiness

34. B E E R&H E A L T H Some of the Key Points • Beer is the oldest beverage in the world • Beer has culture and tradition • Beer has positive effects on • Physical wellbeing • Psychological wellbeing • Social wellbeing • It is thus recommended for adults (18+) to enjoy Beer on a regularly (daily) basis. • Due to its alcohol content it is not recommended for people addicted to alcohol, with intake of certain medicine, driving and operating machinery, etc.

35. B E E R&H E A L T H • In Summary • Beer is healthy • Beer is good for you • Beer adds valueto your health • Beer is actually cheap • Beer with deeper brown color and higher hop contents are healthier • Beer is fun and with so many flavors (more than wine)

36. B E E R & H E A L T H • Literature References (1 of 3): • Bamforth, C.W., Beer Health and Nutrition. 2004 Blackwell Science Ltd. ISBN 0-632-06446-3. • Walker, C. and Baxter, E.D., Health-Promoting Ingredients in Beer. MBAA Tech. Quart. 2000, 37 (2), 301-305 • Schwartz, P. and Gordon, D. Carbohydrates in Beer- The Facts. The New Brewer 2004, 21 (2), 36-44. • Glaser, G., You’re better off with Beer. Beer and your health. All About Beer 2002, 23 (3), 20-27. • U.S. Brews & Wort Report. Lower your cholesterol … with Beer. 2004.09.27 • Walker, C., The Glycaemic Index of Beer. The Brewer & Distiller 2006, 2 (9),40-41. • MolsonCoors., Our Brews – Nutrition. www.coors.com/brews_nutrition.asp • Dickie, K. and Walker, C., Beer and healthy bones. The Brewer International 2003, 3 (2), 56. • Keukeleire, D.D., Beer, hops and health benefits. Scandinavian Brewers’ Review 2003. 60 (2), 10-17. • Keukeleire, D.D., Milligan, S.R., Cooman, l.c. and Heyerick, A., Hop-derived phytoestrogens in Beer. Proceedings of the European Convention Congress, Maasricht, 1997, 239-246. • Walker, C.J, Is beer good for your heart? Brauwelt 2001, 19 (2), 136-138. • CMBC. The Benefits of Moderate Beer Consumption. The New Brewer 2003, 20 (6), 24-31. • European Brewers’ Organization CMBC. Recent findings on beer and health. Brauwelt International 2001, 19 (5), 449-450. • Fauber, J., Dark Beer nay be better for your hart, study finds.Milwaukee Journal Sentinel. • The Danish Brewers’ Association. Health and Social Benefits of Beer in Moderation.. Seminar of the Nordic Brewing Industry, Copenhagen 2001, August. • Walker, C., Beer, sweat and cheers in Austria. The Brewer International 2003, 3 (9), 31-32. • Bayerischer Brauerbund.Beer is healthy…. Brauwelt International 2004, 22 (6), 408-409. • Ricken, K.-H., Beer and Health. Brauwelt International 2003, 21 (2), 111-112. • The Danish Brewers’ Association 2001. Brochure Tal fra Bryggeriforeningen. • Bottom Line’s/Daily Health News. Raise a Glass to Beer. www.bottomlinesecrets.com. 2006, January 20.

37. B E E R & H E A L T H Literature References ( 2 of 3): • Probrewer, Beer News. Hoppier Beer Healthier.www.probrewer.com/News/News-002741.php., 2005, October 26 • Kondo, K. and Arimoto. Beer helps prevent Cancer. Pharmaceutical Society of Japan. 2005. • Biendl, M. and Walker, C., The Effects of Stout and Porter Brewing Technonlogy on Levels of the Hop Compund, Xanthohumol. Scandinavian Brewers’ Review 2004. 61 (4), 20-22. • Walker, C. and Lence, C.F., Investigation into the high levels of xanthohumol found in Stout and Porter-style beers.Brauwelt International 2004, 22 (2), 100-103. • Biendl, M. Estrogenic activity of hop components. Brauwelt International, 2004, 22 (1), 24-28. • Donne, P., Educating the Customer – Take some responsibility! Beverage Analyst, 2004 April, 46-47 • Reference Carbodydrates. www.realbeer.com/edu/health/calories.php. The New Brewer 2004, 21 (2), 36-44. • E-Malt.com News Article. The first gluten-free full malt beer in the world comes from Laitila.2005, October 04. • Berge, A.. Cholesterol-lowering beer enters US market.NZ News 2005, January 03. • Parker, D., Food and beer – a natural choice. The Brewer International 2004, 4 (10), 15-16. • Lewis, Michael J., Celiac Disease, Beer , and Brewing. MBAA Tech. Quart. 2005, 42 (1), 45-48. • Anheuser-Busch. Anheuser-Busch Refutes Diet Claim. NZ News 2004, April 23. • Doreen, J.C., NIH Researcher: Moderate Alcohol Use Has Health Benefits. Dow Jones Newswires 2004., June 17. • USA – Today. Heart Disease. USA Today 2004, May 28-30, p. 8. • Pietschmann-Keck, M. and Gerstenberg, H., Hop testing in the context of food safety control. Brauwelt International, 2004, 22 (1), 18-22. • Luntz, P.. There’s more to a good Drink. The Health Benefits of Moderate Alcohol Consumption. Colorado Beverage Analyst. 2004, April, 20-22, 24. • RealAge Tip of the Day, Cheers for Beer. RealAge Web site July 21, 2000. • Szabo, L., What good is alcohol. USA Today, 2004, September 27. • Moen, Alan., Driving to Drink- a Challenge for Brewers.The New Brewer 2003, 20 (6), 44-47. • Brooks, Jay R. Gluten-free Beer: The next Big little thing. The New Brewer 2007, 24 (1), 18-22.

38. B E E R & H E A L T H Literature References ( 3 of 3): • Rutherford, E. Beer to your Health. The New Brewer 2007, 24 (1), 24-28. • Beer and Health. The Benefits of Moderate Beer Consumption. The Brewers of Europe 2004 • The Effects of Moderate Beer Consumption. 4th Edition 2008. www.brewersofeurope.org • 5th European Beer and Health Symposium, 2008-11-04.. www.brewersofeurope.org • European Symposium. Reducing Alcohol Related Harm. 2009-03-13. www.brewersofeurope.org • Hoffmeister, H., Schelp, F-P, Mensick, GBM et al., The relationship between alcohol consumption, health indicators and mortality in the German population. International Journal of Epidemiology, 1999, 28 (6), 1066-1072. • Brændgaard Mikkelsen, Per. Øl og sundhed - en ernæringsfaglig rapport.The Danish Brewers’ Association - Bryggeriforeningen. 2008-12-18. • Casey, T. and Bamforth, C., The Origin and Transfer of Silicon in Beer. MBAA Tech. Quart. 2008, 45 (2), 141. • Sass, M., Measurable Health Concepts from Wild. Scandinavian Brewers’ Review 2007. 64 (4), 36 – 39. • Sung., Zen and the art of drinking beer. Blog posted on 2008-12-23. www.odemagazine.com • Konnopka, A.,Effects of Moderate Alcohol Consumption. Value in Health,2009, 12 (2). • Krofta, K., Mikyska, A. and Haskova, D., Antioxidant Characteristic of Hops and Hop Products. J. Inst. Brew 2008, 114 (2), 160-166. • Biendl, M., Hops and Health. MBAA Tech. Quart. 2008, 45 (2), 141. • Mitchell, M., Beer and health: The latest facts. MBAA Tech. Quart. 2008, 45 (2), 135.

39. B E E R&H E A L T H &FUN!!!! • My wife Margrethe and I depicted how to enjoy a healthy beer in the rain!!

40. B E E R&H E A L T H • ENJOY AND BE HEALTHIER C H E E R S