Discussing whether a beer is healthy is like a general discussion: everyone has their own ideas and arguments are often not enough to persuade people to disagree or disagree. . The fact is that the drink – which is one of the favorites of Brazilians – is more independent due to the new versions, which have gained a lot of space on the store shelves and customers.
You can find craft beer, no alcohol (zero or low content), light, no carb, gluten free and even organic – made with no added ingredients. According to experts, the best choice (with alcohol) is the most accurate, with the least ingredients, without the addition of chemical ingredients, that is, artisanal and organic.
But the ideal would be low calories, no alcohol and natural. This is because the research is controversial. As much as some show that, in small doses, diet protects the heart, others show that just one daily dose can already damage the brain.
But, taking all these circumstances, would one drink alcohol in a country that loves him so much?
Beer is also beneficial
Unlike many Christians, beer (more than natural) contains many nutrients. In its composition, in addition to water, which corresponds to 90%, antioxidant properties are found, provided by hops and malt, which help regulate the activity of organic matter. “It contains protein and caloric intake, in addition to the mineral salt and some vitamins of the B complex, in general”, says Flávio Luís Schimdt, chef, professor of FEA-Unicamp (Faculty of Food Engineering, State University of Campinas).
juliana katoNutritionist and director of the Food and Drug Administration Socesp (Sociedade de Cardiologia in Estado de São Paulo) explains that hops, used in manufacturing, which give off a bitter and aromatic taste, also contain phenolic compounds that have antioxidant and anti-inflammatory properties. . In addition, brewer’s yeast is rich in micronutrients, and is considered a probiotic because it contains the fungus. Saccharomyces cerevisiae. “
Among the vitamins is niacin (B3), which leads to lower cholesterol and overall health, too folate (B9), whose action is related to the formation of DNA. Foods found magnesium, which plays a role in the functioning of the body’s cells, phosphorus involved in the repair of cells and tissues and selenium, along with antioxidant properties, involved in free radicals radicals.
“Recent studies have shown that eating less, including beer, can increase the risk of heart disease and death when compared to vegetarians,” Juliana said. kato.
However, the only health benefit is if eaten in moderation and there are no allergies to the ingredients and fermentation products.
One can not forget that beer is caloric: every 350 ml contains 150 kcal. “Light requires up to 35 kcal per 100 ml to achieve this distribution. However, 350 ml can contain 122.5 kcal, that is, a reduction compared to the traditional no calories and carbohydrates, also have. Alcohol in the composition “, says Mayara Bernardo, physician and kidney nutritionist of HC-UFPE (Das Clínicas Hospital, Federal University of Pernambuco), linked to the Ebserh network (Brazilian Hospital Services Company).
Tips for people looking for a healthy lifestyle are always in consultation with the dining table and the list of ingredients to know what you are eating.
LUB Cisa (Department of Health and Alcohol) recommends drinking more than twice a day for men and one needle For women, consider a dose equal to 14 g of alcohol, which corresponds to 350 ml (one can) of beer. This difference occurs because women have lower levels of the enzymes responsible for it metabolization of alcohol and take longer to remove it.
It is possible to find samples with a lower alcohol content of the store, with an ethyl content less than or equal to 0.5%. The so-called zero alcohols have a maximum of 0.05% and those with a low alcohol content, between 0.5 and 2%.
According to the dietitian of HC-UFPE, because it has no alcohol in its composition, its caloric value is also lower, since 1 g of alcohol is equivalent to 7 kcal. “The ‘white wine’ can contain up to 50% fewer calories than the traditional ones and ends up with people who want to lose weight or still control weight.”
Even with less alcohol, they are not recommended for pregnant women. “There is a consensus in the research community about contraindications for pregnant women; about beer that does not contain alcohol, has not yet been approved for release,” warns Paulo F. henkinnutritionist and director of the open (Brazilian Association of Nutrology).
And gluten free?
Regular beer contains gluten due to malt, which is made from cereals that contain protein – barley, wheat, rye. Therefore, it is not recommended for people with certain gluten restrictions, such as celiac disease, allergies or intolerance.
Thus, gluten-free choices are made from other cereals, such as rice, or using enzymes that break down protein.
“The gluten reduction or elimination process, including those used to reduce alcohol content, has improved a lot in the last 10 years. The quality of these beers has been very close to the essential nutrients. The sweetness and aroma were still almost the same. “,’S chef Flávio Luís Schmidt said.
However, the lack of medication does not affect the health of the product. “In addition, the caloric value is normal and there is no reduction in alcohol and carbohydrates,” explains Bernardo.
the chef of Socesp Remember that it is important to drink well and write down the instructions: eat while drinking, because when the stomach is empty, alcohol is absorbed faster. Watering is also important to avoid hangovers and dehydration and, finally, respect your limitations in to eat.
“It is necessary to support that, do not say of the selected beverage, the quantity to be controlled. The literature considers that being healthy leads to the misconception that they can eat for free, ”concludes Bernardo.
Brazilians produce isotonic, low-alcohol beer
Some problems with too much beer are alcoholism and dehydration. With that in mind, scientists from the Unesp (Universidade Estadual Paulista) in Araraquara (SP) have developed a low-alcohol, isotonic pilsen.
According to Deborah Oliveira De Fusco, from Unesp’s Faculty of Pharmaceutical Sciences, who developed the beer version, the recipe ingredients (malt, hops, yeast, water, sodium and potassium) go the same way. produce products such as alcohol varieties, but different. if its fermentation occurs on the second day after adding the yeast, which regulates the alcohol content, leaving around 0.2%.
Thus drinking water can also act as isotonic, sodium and potassium added at the end of the maturation process. “Many of the isotonic products available in the market contain a variety of energy products, such as dyes and preservatives, for example. People who are looking for a better lifestyle do not want to drink no, “said Professor Gustavo Henrique de Almeida. Teixeira, professor at the Department of Agriculture and Veterinary Sciences at Unesp, in Jaboticabal, and supervisor of the research that led to the new beer.
Location: Flavio Luís Schmidtfood engineer, professor at FEA-Unicamp (Faculty of Food Engineering at State University of Campinas); Juliana Katonutritionist and director of the Department of Nutrition at Socesp (São Paulo State Cardiology Society); Mayara Bernardomedical and renal nutrition at HC-UFPE (Dí Clínicas Hospital, Federal University of Pernambuco), connected to the Ebserh network (Brazilian Hospital Services Company); Paulo F. Henkinnutrologist and director of Abran (Brazilian Association of Nutrology).
Use: Taco (Brazilian Food Composition Table).