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2_24_09 - FST 3 Winter 2009 Introduction to Beer and...

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Introduction to Beer and Brewing - with a mention of wine Charlie Bamforth [email protected] FST 3 Winter 2009
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Beer: a legitimate place in the diet?
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Guallar-Castillon et al (2001) concluded that the consumption of total alcohol (wine and beer) was associated with a lower prevalence of sub-optimal health. Hospitalisation is less acute for daily moderate drinkers (Longnecker 1988). Wiley and Camacho (1980) showed that moderate alcohol consumption (17-45 drinks per month) was associated with the most favourable adjusted health scores.
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Beer drinkers were shown by Richman and Warren (1985) to have significantly lower rates of morbidity (i.e. sickness) than expected ° one drink per day giving 15% less disability than was the case for the general population.
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Colonel Worsley CB, when in India, had a very dangerous attack of dysentery and was given up by the doctors. When dying as it was thought, he begged the man in a faint whisper to give him some Bass and as it was thought his case was hopeless he was humoured. He then drank pint after pint and began to get better as soon as his yearning was satisfied much to the astonishment of the doctors and brother officers.
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I°ve tasted hock and claret too, Madeira and Mosell But not one of those boshy wines revives this languid swell Of all complaints from A to Z the fact is very clear There°s no disease but what°s been cured by Bass°s Bitter Beer
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It looks good, it tastes good And, by golly, it does you good
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- Traffic accidents, falls, drowning - Cancers - Cirrhosis, pancreatitis etc - Cardiomyopathy, hypertension - Fetal alcohol syndrome etc
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My advice: ZERO
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Legal info from CHP ° Intoxication = 0.080 g/dl or g/210 l breath ° It is a crime to ±
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