Associate Professor Dr. Margo Denke of the University of Texas Southwestern Medical Center presented the findings of a comprehensive literary review on the health benefits of beer, which she conducted last year. According to Dr. Denke, beer can be healthful when promoted in the context of the overal diet and may even be more healthy than drinking red wine. Why? Because healthful properties of beer - nutrients, phytochemicals, fermentation and final volume - are added at each step in the manufacturing of beer. She pointed out that barley is a grain and that grains have been placed at the base of the USDA Food Pyramid because of their important contribution to the diet.

Additionally, barley, like most grains, conteins protein and B vitamins. A 12-oz serving of beer contains 1 gram of protein, 21 mcgs of folate and 1,600mcgs of niacin. Compare that to a 5-oz glass of red wine, which has only 0.3 grams of protein, 5 mcgs of folate and 120 mcgs of niacin, and beer wins hand down over wine. Dr. Denke also pointed out that beer contains isoflavonoids which have been found to inhibit in vitro growth of human cancers such as cancer of prostate, breast, white blood cells and the colon. Other benefits of alcohol include, according to Dr. Denke’s research, a reduction in the tendency to form blood clots, improved insulin action and a reduction in daily stress. All in all, Dr. Denke’s literary review proves that medical studies consistently demonstrate that moderate beer consumption can be part of a healthy lifestyle.
(MBWA Beer Perspectives - October 20, 2000)

Newsletter December 2000