Phytonutrients in Beer

You might be wondering is beer good for you? We can’t say it is essential for health, however, there are some ingredients used in beer that may support health. Although wine gets all the credit, beer may contain just as many free radical scavenging compounds as wine, as well as protein, B-vitamins and other nutrients—depending on how it is brewed. Unfiltered beers brewed with hops can be full of phytonutrients which have been shown to promote relaxation, modulate inflammation and support healthy immune function.¹ Additionally, hops contain bioavailable silicon an important mineral for bone health.² Silicon is essential for strong connective tissue and is needed for the health of the skin, nails, and hair. Hops are also a source of phytoestrogens which have been shown to support female hormone balance and bone health through menopause.² The good news is boldly hopped, unfiltered beers are very popular today in the Craft Brew industry. If you want to try hopped beers look for India Pale Ale (IPA), American IPA, or Pale Ale.

What About Gluten?

Most beer is made with gluten-containing grains and sometimes yeast contaminated with gluten and is therefore not safe for gluten-sensitive persons and those with Celiac Disease. Luckily, there are numerous brewers making beer without the use of gluten. These gluten-free beers are made with ingredients that do not contain gluten, such as millet, rice, sorghum, buckwheat, and/or corn. In addition to using gluten-free ingredients, the brewer must also ensure that there is no cross-contact with gluten during production, storage or in the finished product. Many gluten-free beers are even produced in dedicated gluten-free facilities.

What About Gluten-Reduced Beer?

Some brewers brew with more traditional beer grains, like barley and rye, and then use enzymes to break the gluten proteins into smaller bits, reducing the level of gluten in the finished product. The Alcohol & Tobacco Tax & Trade Bureau (TTB) is responsible for regulation of the labeling and advertising of most alcohol sold in the United States. For use of the term gluten free they have adopted the Food and Drug Administration’s (FDA) regulations, which state that a product can only be labeled as gluten-free if it is made without any ingredients containing gluten or if the finished product contains 20 parts per million (ppm) or less gluten. The FDA and TTB have also determined that there is currently no validated method that can be used to determine if a fermented food or beverage (like beer) contains less than 20 ppm gluten. Because gluten-reduced beers cannot meet either of these legal requirements, they cannot be called gluten-free and instead must include a statement such as “Product fermented from grains containing gluten and processed (or treated or crafted) to remove gluten. The gluten content of this product cannot be verified and this product may contain gluten.”

While gluten-reduced beer has become a popular option for people wanting to avoid gluten, its safety for those with Celiac Disease is unknown at this time. One study found that serum antibodies from Celiac Disease patients did react to proteins found in gluten-reduced beers (but not gluten-free beer) in a small percentage of those tested.³ What’s more, the enzymes used to produce gluten-reduced beer may not work consistently, as some recent testing has shown.⁴ For these reasons, we have chosen not to sell gluten-reduced beer and instead offer a wide variety of truly gluten-free beers for our customers. Other gluten-free options include hard cider, hard kombucha and other fortified and fizzy drinks.

Alcohol Consumption and You

Studies indicate that moderate alcohol consumption is not necessarily harmful to your health. According to the Dietary Guidelines for Americans, moderate alcohol consumption is defined as having up to one drink per day for women and up to two drinks per day for men. This definition is referring to the amount consumed on any single day and is not intended as an average over several days. A standard drink is equal to one 12-ounce beer with 5% alcohol, one 5-ounce glass of wine with 12.5% alcohol, or a 1.5-ounce serving of 80-proof liquor with 40% alcohol. Second, it is important to remember that everybody has a different tolerance and reaction to alcohol, this is due in part to the fact that alcohol must be detoxified by the liver. In order for the liver to do this it needs an adequate supply of nutrients. In fact, variability in nutrient stores may explain the large variability in how individuals react to alcohol and its impact on any given individual’s health. Thus, if you do consume alcohol it is important to ensure that you maintain an adequate level of the following nutrients:

• Glutathione: This nutrient is essential for neutralizing free radicals produced during liver detoxification. When high levels of toxins are processed through the liver it causes glutathione to be used up. Because this nutrient is not well absorbed as a supplement, there are a number of nutrients that increase its production in the body and maximize its efficiency. This list includes selenium, riboflavin, N-acetyl-cysteine (NAC), alpha-lipoic acid, vitamin C, vitamin E, L-glutamine, L-cysteine and L-glycine. Supplemental glycine has been particularly associated with aiding in times of increased detoxification demand.⁵
• Lipotropic Nutrients: These nutrients, which include choline, betaine, methionine, vitamin B6, folate, and vitamin B12, are useful as they promote the flow of fat and bile to and from the liver. Lipotropic formulas also appear to increase the levels of glutathione.⁶
• Probiotics: Bacteria such as Lactobacillus acidophilus and other strains are crucial to biological waste detoxification and intestinal cell nourishment.⁶
• Other nutrients that may be options to consider include:  alpha-lipoic acid, bioflavonoids, coenzyme Q10, L-carnitine, MSM (methyl-sulfonyl-methane), proanthocyanidin (Pycnogenol or grape seed extract), quercetin, and enzymes.¹
• Milk thistle (silymarin), exerts substantial effects on liver health while supporting detoxification processes. Silymarin acts as a free radical scavenger, increasing the synthesis of glutathione.⁷

References

1. Hop bitter acids efficiently block inflammation independent of GRalpha, PPARalpha, or PPARgamma https://www.ncbi.nlm.nih.gov/pubmed/19655312
2. Schor, Jacob March 2010, Beer, Bones and Hops http://www.denvernaturopathic.com/beerandbones.htm
3. Allred LK, Lesko K, McKiernan D, Kupper C, Guandalini S. The Celiac patient antibody response to conventional and gluten-removed beer. J of AOAC Int. 2017;10(2):1-7. https://gluten.org/wp-content/uploads/2017/02/170209_BeerStudy.pdf
4. Lemonick S. A new test to make sure your beer is gluten free. Forbes website. Nov 1, 2017. https://www.forbes.com/sites/samlemonick/2017/11/01/a-new-test-to-make-sure-your-beer-is-gluten-free/#d8d2f081981f
5. New Perspective in Nutritional Therapies. HealthComm Conference packet. 1996
6. Hentges, D.J. Human Intestinal Microflora in Health and Disease. New York: Academic Press, 1983
7. Hikino K, Kiso Y. Antihepatotoxic actions of flavonolignans from Silybum marianum fruits. Planta Medica. 1984; 50:248-250.