Why is beer an avoid?
Hello, I’m sure you all have mentioned this before but can anyone
tell me why beer is an avoid for type o? Is is because of weight
gain or is there some other reason?
Thanks
11 Responses to “Why is beer an avoid?”
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December 14th, 2005 at 5:33 am
I believe because it is made from grains - many of which we have
problems with.
Someone correct me if I am wrong - please.
Kate
December 14th, 2005 at 2:08 pm
In a message dated 5/14/2002 10:56:10 AM Eastern Daylight Time,
exlibris@… writes:
Did it change in Live Right because it was neutral in ER4YT book. I liked
that one better.
Sharon (Ontario) Canada
December 14th, 2005 at 9:10 pm
The following article explains the beer-making process. It does seem a
bit strange to be that barley malt is a neutral (avoid for nonnies), but
beer is an all-around avoid. Perhaps it is an issue with the yeast
species or the hops flowers??? Maybe Dr. D just feels that the
hyperglycemic and toxic effects of the alcohol are not offset by any
beneficial components in the beer itself, as they are in red wine
(although Guinness may be an exception here). What is your feeling
Thomas?
Cheers,
Ryan
Beer making dates back to 5,000 BC when yeast was discovered fermenting
in a sugar-water mixture. The yeast consumes the sugar for its own
energy and growth, and the primary byproducts are ethyl alcohol and
carbon dioxide. Wine is made when yeast consumes the natural sugars in
fruit such as grapes, and beer is made when yeast consumes the sugar
derived from grain. The naturally occurring starch found in grain must
be converted into sugar before yeast can consume it. Thus, beer making
is a more complex art than wine making.
Making beer can be broken down into two separate processes — malting
and brewing — usually performed by two separate businesses. Malting is
the processing and preparation of grains for brewing and takes years of
training and experience to master. Malting begins by soaking grain,
usually barley, in water long enough to begin germination or sprouting.
At the same time, enzymes are developing which break down starches to
sugars. The grain is then heated in a large oven, called a kiln, which
arrests germination and stops the growth of the grain. Other grains,
such as wheat, rye, and oats can be malted, and many maltsters sell
malted wheat which is commonly used in several specialty styles of beer.
Most homebrewers do not make their own malt because it takes one to two
weeks, requires close monitoring and much work, and frequently renders
inconsistent results. The two most common methods of malting are the
traditional floor malting method, where grain is literally spread across
the floor to germinate, and pneumatic malting, most common today, where
the environment is strictly controlled inside tanks or drums. Maltsters
can malt grains for a wide variety of different types of malt, each
offering a different flavor and character.
Beer has four main ingredients — malt, water, yeast, and hops — and it
can be as simple or technically challenging to brew, as down home
cooking is compared to gourmet cuisine. Each ingredient has its own
equally important role to play in the production of beer.
To brew beer, the brewer begins by weighing the appropriate amount of
grain for his recipe. He then mills his malt in a malt mill which cracks
his grain. In commercial operations, the milled malt drops into a grist
case which has a valve at the bottom which allows the grain to drop
through a chute into the mash tun. Usually homebrewers simply collect
their milled grain in a clean container and dump it into their mash tun.
The mash tun is a large vessel, usually made of copper or stainless
steel, that has a screen-like false bottom for straining your mash later.
Mash is a thin mixture of grains and hot water. Mashing is the process
of heating grains mixed with water at controlled temperatures for
designated periods of time to activate enzyme activity that converts
starches to fermentable sugars. Converting starches to sugars is called
saccharification. There are three common mashing methods. Infusion
mashing is the simplest because it involves only one temperature
throughout the mashing process. Step infusion mashing is basically
infusion mashing with one or two temperature increases during mashing.
And decoction mashing, most commonly used for lager style beers, is the
most complex method because part of the mash is removed and boiled, then
reintroduced.
Once mashing is completed, the brewer must separate the sugar-water,
called wort, from the spent grain husks. He does this by sparging or
rinsing the spent grains with hot water to extract as much sugar from
the grains as possible. The grain husks act as a filter bed on the false
bottom of the mash tun. Commercial brewers usually do their sparging in
a lauter tun. After the wort is collected in the brew kettle, it is
boiled for one to two hours.
The boil is a critical step in the brewing process because it is at this
step that hops, the aromatic flowers of hop vines, are added. Hops
impart aroma, flavor, and bitterness to beer, which balances the
sweetness of the wort. To extract the bitter resins from hops they must
be boiled, and usually hops are added at various stages of the boil to
extract bitterness or impart aroma or flavor.
When the boil is completed, the hot wort is transferred to a heat
exchanger or wort chiller which rapidly drops the temperature of the
wort to about 80 degrees — fermentation temperature. As the tepid wort
exits the wort chiller, it goes into a fermenter where yeast is added.
Most homebrewers us a large glass called a carboy or stainless steel
kegs for fermenting, but commercial brewers use huge stainless steel
cylindrical conical tanks for fermenting.
The main genus of yeast used by brewers is Saccharomyces, and the
species used to make ales is a top fermenting strain called cerevisiae,
while the species used to make lagers is a bottom fermenting strain
called uvarum. The type of yeast used during fermentation determines
whether a beer is an ale or a lager.
The yeast sets to work eating the malt sugar and expelling alcohol and
carbon dioxide. This usually takes three to seven days and is referred
to as primary fermentation. Homebrewers then rack or transfer the beer
off of the yeast bed and into a secondary fermentation vessel, whereas
commercial brewers drain the yeast that has collected out of the bottom
of the tank.
If lagering, the beer may remain in cold storage for several weeks or
for a shorter period and in warmer temperatures if brewing an ale.
During the secondary fermentation, the yeast precipitates out of
suspension, carbonation develops, and the beer matures.
Finally, the homebrewer is ready to bottle or keg his beer for serving,
while the commercial brewer may filter the beer to make it bright and
clear before kegging, bottling, or transferring it into a serving tank.
Homebrewing is one of the fastest growing hobbies. If you can follow a
recipe, you too can brew.
December 15th, 2005 at 1:17 am
Well,
Barley ALSO became an avoid, but barley MALT (out of which they make
beer) is still a neutral (for secretors). So, admittedly, I’m a bit
confused about the whole thing. Perhaps we could submit a question?
Cheers,
Ryan
December 15th, 2005 at 3:40 am
<< It is made from corn hops, I believe.
Corn pops not hops–LOL. Hops are a flower I think.
Do you think that maybe the beer being an avoid is a misprint also? It used
to be a neutral along with red and/or white wine. Still is a neutral at my
house.
Max
December 15th, 2005 at 6:36 am
In a message dated 5/14/2002 3:07:16 PM Eastern Daylight Time,
Maddviking@… writes:
I agree Max. Sometimes even highly beneficial. LOL
Sharon (Ontario) Canada
December 15th, 2005 at 10:51 am
LOL, mine too which is why I’m asking. So what are corn pops then?
December 15th, 2005 at 5:45 pm
Corn Pops are a processed cereal manufactured by Kellogg’s.
Cheers,
We all know what corn is.
HOPS is the name of a flower with a vine. They use the vine in beer
making. See my earlier post.
Hope this clears things up (for some reason doubting it will,
though).
Ryan
December 16th, 2005 at 5:20 am
Yes all the explanations turned out to be really funny!
But I think I know the answer to your question.
To start with, I am not a beer drinker, but I am concerned about your
health, too.
LR4YT, page 137: AVOID MILK, BEER, ALCOHOL,AND WHITE WINE. These can
increase gastrin production.
So if you want to control your stomach acid levels, watch how much of
the above you have.
(As a non-sec I am also aware that a lot of beers (except hop based)
are grain based. Another thing to consider.)
Well, you can make it neutral occasionally, but don’t make it
beneficial!
Love, Rose/Hun
December 19th, 2005 at 10:36 am
In a message dated 5/16/2002 2:07:49 PM Eastern Daylight Time,
russavina@… writes:
<< Although, I wouldn’t advise to fry ANYTHING in ANY
oil. Heated or hydrogeneted oils are poison and
stuffed with free radicals. Also, when you fry
sprouted beard, you kill few live enzymes that are
left there after baking. You could use some ghee for
toast. Or, I sometime dip my toast in sunflower oil.
Why not use olive oil or butter for frying? And aren’t sunflowers an avoid?
December 19th, 2005 at 6:02 pm
Max, do you mean that we should also NOT toast the Manna Bread
I do find the Manna Bread ….too sweet.
(Beneficial) or even the Ezekiel (spelt) Bread ?
I love olive oil when I dip “great tasting”
home-made bread or crackers @ restaurants.
One of my “down-falls”…..hehe.
Maybe cause I’ve been off sugar for so long,
Gaye
an avoid?