From Beer Guts to Cooked Vegan Bones
All the latest nutrition news that you didn’t know you needed
You’ve heard of the gut-brain axis. But have you heard of the gut-beer axis?
It really is a thing. And why not, when all things fermented are today’s essential components of every food fashionista’s diet. From kombucha to kimchi, yogurt to sauerkraut, fermentation enhances the friendly bacteria population of the gut. That puts beer at the top of the superfoods chain: you can virtually watch it fermenting as it fizzes in your glass.
An article published in July’s Frontiers in Nutrition is an unashamed eulogy to beer. This mini review of the research catalogues the impressive nutrients found in this ancient beverage: many amino acids (though not clear which), trace elements, calcium, magnesium, zinc, copper, selenium, iron, and polyphenols and flavonoids. And when the whole shooting match is metabolised and consumed, its benefits include anti-inflammatory, pro-immunity, anti-cancer, anti-coagulant, and antioxidant activity.
As the article progresses, so too does the authors’ confidence in their subject matter, boldly stating that “Moderate consumption of beer helps in preventing arteriosclerosis and heart disease, inhibits cancer, and improves blood circulation and immune function. Beer has also been shown…
