Beer is packed with nutrition – Prof of Nutrition
Ex-President of the Nutrition Society of Nigeria, Prof. Tola Atinmo, has described beer as a superfood loaded with beneficial goodies such as antioxidants, vitamins, and minerals.
Prof. Atinmo, the former chairman of the Federation of African Nutrition Societies gave beer a compliment at Blogggers Beer Academy, a three-day training for online journalists organised by Nigerian Breweries Plc.
At the training, which took place in Ibadan over the weekend, Prof. Atinmo said beer when taken in moderation had potential health benefits.
Listing the basic ingredients of beer as water, corn, barley, sorghum, yeast and hops, he stated that over 90 percent of beer was constituted by water, adding that beer had potassium, magnesium, iron, calcium and zinc.
“Just like other food items, beer contains some materials that are harmful to health if they exceed certain levels.
“Ochratoxin are a group of fungus found in foods including cereals used in beer making. This has been found to be Carcinogenic.
“However, standard beer processing methods often remove these fungi when detected. This calls for the consumption of good beer and not just any stuff masquerading as beer.
“Beer has the same types of molecules that are found in other foodstuff. It is a responsible attitude to regulate the intake of these materials so as to obtain a well-balance diet,” the Professor of human nutrition at the University of Ibadan explained.
In line with World Health Organisation, WHO’s suggestion that 60 grams of alcohol should be the maximum, Prof. Atinmo recommended two bottles for men and a bottle for women.
“For a beer of 5 percent alcohol by volume, which equates to approximately 4 percent alcohol by weight, this mean 1.5 litres or two bottles for men.
“Moderation is applicable to all situations in life, but more so to alcohol consumption. The moderate drinker should not exceed two bottles a day. And the drink should be leisurely enjoyed, and not rushed or gulped down,” Prof. Atinmo said.
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