|Submit Date:||10 Jun 2002|
|Treatment used:||stout beer|
|You can buy this remedy at:||anywhere|
|Remedy will cost you:||unknown|
|Country of Remedy:||USA|
|Remedy Source:||www.newsoftheweird.com by Chuck Shepard|
|More Links about this Remedy:||http://www.nycbeer.org/special/hopshealth1.html|
|# Comments posted to this remedy:||0|
|# of times remedy read:||9,672|
|Dosage should be related to weight:||unknown|
|Dosages used in clinical trials are significant:||unknown|
|Maximum dosages in relation to side effects and serious side effects:||unknown|
|Other foods/nutrients/medications that can affect absorption or utilization:||unknown|
|Foods that provide the nutrient recommended as a remedy (or reference giving same):||unknown|
|Total # reviewers:||0|
|No Side Effects:||0.00|
|Ease of Use:||0.00|
|Effective after long term use:||0.00|
from news of the weird by Chuck Shepard:
"In a scholarly paper delivered at conferences in Japan, and the US in March
and April, Japanese researchers from Okayama University and Japan's
National Cancer Center announced that beer inhibited liver, prostrate, colon,
and rectal cancers in rats by as much as 50%.
Professor Sakae Arimoto said beer works on pre-cancers by controlling heterocyclic amines and that
unlike other cancer-inhibiting foods (such asa spinach and brocccoli), only small
amounts need be consumed to acquire the beneficial effects."
Want to Lower Cancer Risk? Try Beer With Steak
Beer, an Anticancer Potion?
By Willam Loob
An apple a day, according to folk wisdom, can keep the physician from knocking on your door. Now, according
to a team of cancer researchers in Japan, a pint of beer with the grilled steak might not be such a bad idea
The results of a study conducted by investigators at Okayama University offers some evidence that beer might
actually help counteract the carcinogenic effects of a class of compounds found in cooked food. Specifically
the study looked at the effects of beer on the mutations caused by these compounds that are the first steps
in changing healthy cells into cancerous ones. The results were published in the January 1999 issue of the
Journal of Agricultural and Food Chemistry.
The researchers examined the effectiveness of 24 different beers in thwarting mutations associated with
several types of heterocyclic amines produced when heat is applied to food. Foods containing proteins
produce especially high levels of the compounds, and their connection to tumor-forming processes were first
reported more than a decade ago. The beers tested came from around the world, and included 17 lagers, four
stouts, two ales and one nonalcoholic brew. Interestingly, the researchers found that the stouts
demonstrated the most dramatic effects in inhibiting the cancer-related mutations, while the nonalcoholic
beer and one of the lagers showed no such effects.
The findings in this study help reinforce the idea that hops may have anticancer properties, as reported by
others. In a 1995 study, conducted by another group Japanese researchers, experiments demonstrated that the
flavonoids in hops (the yellow pigments in the blossoms) inhibit an inflammatory reaction in human skin
cells. Another study by investigators at Oregon State University in 1998 also showed that the flavonoids
toxic to certain cancerous human cells, though they were tolerated well by normal, noncancerous cells from
the same types of human tissues.
Analysis of the data gathered in the most recent study suggest, however, that a more complex reaction must
at work. Laboratory assays of Salmonella bacteria cultures were used to determine the ability of beer, wine,
sake and various distilled spirits to prevent the mutations. Solutions of hop extracts that do not contain
other compounds found in beer were also tested. In an ancillary set of experiments, the researchers fed one
of the heterocyclic amine species to mice along with nonvolatile compounds obtained from beer, then measured
the formation of DNA adducts in the livers of the mice.
Some of the compounds from the hops did inhibit mutations, the investigators report, but the results could
not be explained entirely by looking at individual compounds. They conclude that other, yet-unidentified
compounds in beer must account for part of the antimutagenic effects observed in the experiments.
Commercial beer wastes a lot of water in its production. Home brew beer
or mini-breweries use a lot less water in their production and hence more
To make a barrel of commercial beer requires 1,249 gallons of water. This
makes 31 gallons of beer. Or, 258 twelve ounce bottles of beer to each beer
barrel. Or, every twelve oz bottle uses 4.84 gallons water/bottle.
The Dutch Nutrition and Food Research Institute studied 111 men
and concluded that beer contains vitamin B6,
which prevents the build up the chemical homocysteine, believed
to be one of factors in heart disease. Wine
and spirits did not have this effect to the same extent, they said.
Excuse to drink beer on dates: Beauty is in the eye of the beer
holder, according to the research by Scottish psychologist Barry
In a study involving 80 Glasgow University students, he found men
and women who had consumed a moderate amount of alcohol found the
faces of the opposite sex 25 percent more attractive than their sober
While the "beer goggles" concept is hardly a surprise to any drinker,
it's nice to back that up with scientific research