Abstract
Abstract Brewers strive to ensure that their products do not contain damaging components, but increasingly realize that beer is not without nutritional value and has been associated with beneficial impacts on the body. However, it is not permissible to market beer on a platform of health, and responsible brewers preach moderate consumption. Beneficial components of beer include silicate, soluble fiber, antioxidants, most B vitamins, and prebiotics. Beer in moderation has been associated with decreased instances of coronary heart disease, strokes, gallstones, kidney stones, late-onset diabetes, and with improved cognitive function. The “beer belly” is a myth, though like any other alcoholic beverage, the main source of calories in beer is alcohol. Most beers contain some level of the protein material that people who are gluten-intolerant will react to, but there are diverse approaches to making beers that these people can enjoy. Brewers recognize that there continue to be anti-alcohol lobbies.
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