Some research suggests that drinking beer may help lower the risk of heart disease. Drinking more than two beers a day can increase your chances of developing fatty liver disease or cirrhosis. That may be why researchers at Loyola University in Chicago found that moderate beer drinkers are 23 percent less likely to develop Alzheimer's and dementia than those who don't drink beer. The researchers compared the anti-inflammatory effect of different hops and discovered that the consumption of hops in the form of beer interfered with compounds that cause inflammation.
Charlie Bamforth, a professor of brewing science at the University of California at Davis, also says that beer trumps wine when it comes to B vitamins, phosphorus, folate and niacin. The old Guinness was the beer they used to try, another reason to channel your inner Irishman in the bar. And compared to those who didn't drink beer, men who enjoyed one to six beers a week had a 21 percent lower risk of diabetes. Despite the healthy compounds identified in red wine, epidemiological studies have not confirmed that a specific type of alcoholic beverage, be it wine, beer or spirits, reduces the risk of cardiovascular disease.
So collagen-infused beer may not be the source of youth, but regular beer has many surprising health benefits, from brightening your smile to staving off dementia. This effect is strongest in low-sugar beers, such as light beers, so pay attention to the type of beer you drink. The jury is still out, but studies suggest that a healthy amount of beer can add years to life, since it has a positive impact on cholesterol levels, reduces the risk of diabetes and strengthens the heart. Beer was also one of the best extracts for blocking communication between bacteria, slowing their growth.
Inflammation in the body is the underlying cause of many diseases and, according to a study published in Molecular Nutrition & Food Research, hops (an essential ingredient in beer) have anti-inflammatory properties. Beer contains phenolic compounds similar to those in red wine, but in lower amounts, such as quercetin, epicatechins and gallic acid.