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Weight loss story: "I cut down carbs for dinner and lost 32 kilos in less than a year". Stomach cancer. Whooping cough. Beer Health Benefits: 10 reasons beer is not bad for you. Count: Light to moderate beer intake may be associated with a lower risk of heart disease, improved blood sugar control, stronger bones, and reduced dementia risk. However, heavy and binge drinking has the opposite effects. Though light to moderate beer intake has potential benefits, heavy intake and binge drinking can be extremely harmful.
Below are some of the negative effects of drinking too much alcohol :. In the United States, a standard drink contains approximately 14 grams of pure alcohol, which is the amount typically found in 12 ounces mL of regular beer, 5 ounces mL of wine, or 1. Heavy beer and alcohol intake has several negative effects, including a higher risk of early death, alcohol dependence, depression, liver disease, weight gain, and cancers. Though small amounts may be associated with benefits, heavy or binge drinking is associated with negative health effects.
These include an increased risk of alcohol use disorder, depression, liver disease, weight gain, cancers, and death. Keep in mind that even though drinking alcohol may offer some benefits, you can achieve the same positive effects by enjoying a varied nutrient-rich diet of whole foods like fruits and vegetables. Compared with standard beer, light beer contains a similar amount of vitamins and minerals but slightly fewer calories and less alcohol.
While some evidence shows that drinking a low alcohol beer with electrolytes can improve rehydration, other studies have shown that alcohol can hinder muscle growth and recovery 28 , 29 , The health benefits of drinking beer are mixed. Though drinking small amounts may be associated with benefits, the beverage is also associated with many harmful side effects. In the United States, a standard beer is 12 ounces mL. Drinking one or two standard beers per day may have positive effects, such as benefits to your heart, better blood sugar control, stronger bones, and reduced dementia risk.
However there may be other active compounds in white wine that offer a cardioprotective effect. Because the health benefits from wine are often attributed to its polyphenol content, research has looked at dealcoholized wine.
This type of wine undergoes fermentation, after which the ethanol is filtered out, but the polyphenol content is preserved. Small studies in individuals with heart disease risk factors found that dealcoholized wine helped to reduce insulin resistance and increase levels of nitric oxide, which helps blood vessels to relax and thereby lower blood pressure.
Beer contains similar phenolic compounds as red wine but in lower amounts, including quercetin, epicatechins, and gallic acid. It is important to note that the amount of polyphenols in alcohol is modest and only contributes a small amount to the total amount of polyphenols found in a wide variety of plant foods.
The true health benefit of alcohol is not likely its polyphenol content but the effects of ethanol itself, as discussed below. Despite the healthful compounds identified in red wine, epidemiological studies have not confirmed that a specific type of alcoholic drink, whether wine, beer, or spirits, reduces the risk of cardiovascular disease. Studies that observe populations of people suggest that light to moderate amounts of all alcoholic drinks are linked to reduced diabetes and cardiovascular risk when consumed in equal quantities.
The beneficial activities of trans -resveratrol include antiplatelet, anti-inflammatory, oestrogenic, cardioprotective, antitumour and antiviral properties. Xanthohumol is the major flavonoid found in hops, and human exposure is mainly through drinking beer. It has been demonstrated that xanthohumol may prevent colonic carcinogenesis, and also suppresses CYP1A2, which catalyses the metabolic activation of a number of procarcinogens and cyclo-oxygenase-2, the latter being a key enzyme involved in cancer progression.
It also induces detoxification enzymes to suppress carcinogenesis. Humulone from hops has also been found to suppress cyclo-oxygenase-2 and prevent angiogenesis associated with tumour progression. Xanthohumol has been been demonstrated to have a range of activities against cancer initiation in in vitro studies, and 8-prenylnaringin, another flavonoid present in hops, is the most potent oestrogen receptor a agonist found in plants, having phytoestrogenic activity.
The latter constituent, therefore, could have a potential role in prevention or treatment of post-menopausal symptoms, such as hot flushes and osteoporosis, and is present in far greater levels in bitter beers than in lagers. There has been some interest in the effects of beer consumption on osteoporosis. Femoral bone loss was inhibited in ovariectomised beer-fed rats but not in rats fed alcohol alone or hop-free beer.
An active component was identified as isoxanthohumol, but 8-prenylnaringin was shown to have no effect. Much research has been sponsored by breweries in response to claims for the benefits of wine, and often this has been focused on polyphenol composition. It is often reported that moderate consumption of alcoholic drinks affect indicators of atherosclerosis, such as improving lipid metabolism, increasing antioxidant activity, and improving coagulant status.
It is also believed that these changes decrease mortality and morbidity of coronary artery disease, and it is widely thought that these effects are due to the alcohol content alone.
Research on the effects of lyophilised beer on lipid metabolism and antioxidant activity in the serum of rats has shown a reduction in total cholesterol and triglycerides and increased levels of high density lipoprotein cholesterol. Volumes as small as 6ml were used. The higher polyphenol content of some beverages is thought to be responsible for greater antioxidant activity. However, it has been found that although wines have a greater phenolic content than beer, it is beer that possesses the higher antioxidant activity.
Analysis has shown that beer contains higher levels of proanthocyanidins, epicatechin and ferulic acid than wines, and that levels of quercitin,?
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