What does that beer is recommended? Properties of beer due to its fermentation and their natural ingredients. The most common components of beer are: hops: gives the beer its bitter taste, also stimulates the appetite, it is refreshing and relaxing. Malt: is obtained from the barley, and once roasted, provides a lot of carbohydrates and vitamins. Carbon dioxide: improves blood circulation and promotes digestion. Yeast: they are the fungi in charged of the fermentation process. There are many types of beers. We can find them with wheat, spelt, fruit, etc. The beer is very rich in magnesium, phosphorus, and potassium, among other minerals.
It gives us vitamins group B and also A, D and e. properties of beer beer is rich in antioxidants. Its soluble fiber content is very high. The maltodextrin make it a great source of energy. Beer is rich in folic acid and polyphenols.
It is low in sodium. Benefits of moderate consumption of beer daily consumption of beer, in quantities moderate, makes it possible that we can take advantage of its multiple properties and out our health benefit. Among the properties of beer would emphasize: reduces the risks of cardiovascular diseases. Protective against some types of cancer effects. To be very rich in antioxidants help to retard the aging process. His contribution of fiber helps to correct constipation problems. It helps in the process of digestion and absorption of nutrients. It is very diuretic. It delays the onset of menopause. It stimulates the appetite. It reduces the chances of suffering from anemia, megaloblastic and malformations in the spinal cord spina. It helps to keep your bones in good condition. We must be very clear that the consumption of alcoholic beverages, including beer, has to be very responsible and moderate. Is in this way that we can enjoy all the benefits or properties of the beer, because if we abuse their consumption benefits disappear and the only thing we can get are a lot of problems. > Learn how to manufacture your craft beer!< Original author and source of the article.