When half of Spain is immersed in the Easter holidays and the cult of the body gives way to religious worship, a study carried out by the Spanish Society of Dietetics and Food Sciences (SEDCA), together with the University of Valencia, jumps to the arena to leave the odd penitent with their mouths open.
One of the reasons is that the research, entitled The hop content in beer, its antioxidant effect in a controlled population group, it was carried out with the collaboration of 50 cloistered nuns.
Apart from the anecdotal and the fact that “everyone liked” the experience, according to Dr. Victoria Valls, the result is that it has been shown that drinking beer in moderation lowers cholesterol levels and cardiovascular risks, and helps oxidative metabolismallowing you to enjoy healthier aging.
Alcohol-free first
Non-alcoholic beer was first introduced as a supplement to the meals of nuns, a group “with a homogeneous diet and an orderly lifestyle.” Later, it was also served with alcohol and It became clear that the antioxidant benefits are the same in both drinks: Its healthy contribution lies in the hops, an exclusive ingredient in beer and responsible for its bitter taste, which in turn stimulates the appetite.
Valls stressed that, contrary to what has usually been defended, this investigation confirms that the healthy components of beer do not reside so much in the alcohol as in the antioxidant ingredients of the same. Professor Jesús Román Martínez, co-author of the study, added that “from the studies carried out, it can be deduced that the type of beer does not influence antioxidant power. Black, blonde and non-alcoholic have similar values”. The only difference is that brewed beer manifests faster in the blood.
lower cholesterol
Valls also highlighted that drinking non-alcoholic beer lowers total cholesterol levelssomething that is especially evident in individuals with rates above 240 mg/dL, as well as the consumption of hops also reduces cholesterol and triglyceride levels. Regarding the beneficial effects against aging, especially in relation to cardiovascular risks, the study says that the intake of non-alcoholic beer and hops strengthens oxidative metabolism. As for inflammatory pathologies, hops also have a beneficial effect: decreases the concentrations of the C3 fraction of complement, C-reactive protein and interkeukin 6.
moderate consumption
Dr. Valls and Professor Román insist that the benefit of traditional fermented beverages “is clear” when consumed continuously, in moderation and adapted to the characteristics of each person. In the case of men, a moderate consumption varies between two and three rods a day, and for women it is two. There are many elements that positively affect health.
1. Malt: provides mineral carbohydrates, organic acids and vitamins.
2. Low Calorie Content: It is less than in a glass of apple juice, milk or a soft drink. In addition, it works as a diuretic: beer is rich in potassium and low in sodium, which helps cleanse the body.
3. Minerals: it contains more than 30. A liter of beer satisfies nearly half of an adult’s daily magnesium needs, and 40 and 20 percent, respectively, of phosphorus and potassium. It also contains folic acid, which helps prevent anemia.
4. Vitamins: all the important ones from group B, in addition to A, D and E.
5. Carbon dioxide: promotes blood circulation of the oral mucous membrane, promotes salivation, stimulates the formation of acid in the stomach and accelerates stomach emptying. All of this promotes good digestion.
6. Polyphenols: effective against circulatory diseases and cancer.
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