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- The beer it is low in calories: the “beer belly” is a widespread myth, but not at all a reality. Beer is one of the least caloric drinks, with an average of 45 Kcal / 100ml, a figure that drops to 17 Kcal / 100ml in the case of the non-alcoholic variety. Therefore, its moderate consumption (2-3 rods for men and 1-2 for women) does not make you fat and allows you to take advantage of its multiple health benefits.
- The flavor is in the hops: next to the water and the barley, the hop is one of the three natural ingredients with which the beer is elaborated. It is also responsible for its characteristic (and delicious) bitter taste, in addition to giving it aroma and protecting it from bacteria.
- It is 95% water: most of a cane is simple H2O, so its moderate consumption is ideal on hot days, in which it is necessary to stay hydrated. In addition, it has maltodextrins, which make it even more suitable to recover the water lost after a hard training session.
- It was already consumed more than 6,000 years ago: there are many classic civilizations that have included beer in their diet, but archaeological finds place their origin in ancient Sumeria more than six millennia ago.
- It could reduce cardiovascular risk factors: scientists say that the love for moderate consumption of beer is good for the heart. In particular, it has been shown that moderate consumption increases the blood levels of HDL, the so-called “good cholesterol”, which is associated with a lower risk of ischemic heart disease and greater protection of the body against cardiovascular diseases.
- Those who drink it lead a healthier life: according to a study by Dr. Rosa Ortega and Dr. Lluis Serra, 43% of men who habitually consume beer in a moderate way perform very high physical activity and, in the case of women, those who have the same habit usually perform a medium or high physical activity.
- It is a source of youth: beer is rich in polyphenols, antioxidants with a great power to capture free radicals, in addition to folic acid and vitamins of group B (B1, B2 and B12). Its moderate consumption could help protect the body from oxidation and aging of cells, so it could prevent or delay the onset of degenerative diseases.
- Fermentation makes the difference: there are as many types of beer as there are palates to taste them, but all can be divided into two large groups, depending on the fermentation process. Those that ferment at low temperatures belong to the lager category, are lighter and are usually frothy and soft. In this family we find from the lightest blondes to the toasts of extra type or the black ones. On the other hand, those that undergo fermentation processes with higher temperatures are called ale, have more fruity aromas and tend to be creamier and darker, such as wheat beers, abbeys, trappists or the black stout.
- In all the bars in the Czech Republic, the waiter continually fills the empty beer glass of the customers, unless they indicate that they have finished covering it with coasters.
9 curiosities about beer
