Chapter 21. Physiology and Toxicology

  1. Dr. Hans Michael Eßlinger
  1. Manfred Walzl

Published Online: 6 AUG 2009

DOI: 10.1002/9783527623488.ch21

Handbook of Brewing: Processes, Technology, Markets

Handbook of Brewing: Processes, Technology, Markets

How to Cite

Walzl, M. (2009) Physiology and Toxicology, in Handbook of Brewing: Processes, Technology, Markets (ed H. M. Eßlinger), Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim, Germany. doi: 10.1002/9783527623488.ch21

Editor Information

  1. Freiberger Brauhaus GmbH, Am Fürstenwald, 09599 Freiberg, Germany

Author Information

  1. Wagner-Jauregg-Platz 1, 8053 Graz, Austria

Publication History

  1. Published Online: 6 AUG 2009
  2. Published Print: 22 APR 2009

ISBN Information

Print ISBN: 9783527316748

Online ISBN: 9783527623488

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Keywords:

  • brewing;
  • physiology;
  • toxicology;
  • alcohol;
  • cancer;
  • health

Summary

This chapter contains sections titled:

  • Astounding Health Benefits of Beer

  • Beer and Alcohol

  • Beer and Cancer

  • Beer Helps to Protect the Stomach and the Arteries

  • Lower Risk of Developing Kidney Stones

  • Ideal Sports Drink

  • Improved Concentration, Better Performance and Quicker Reactions

  • Against Bacteria

  • Beer Removes Metals from the Organism

  • Beer is ‘Clean’

  • Beer Makes Beautiful

  • Beneficial Minerals

  • Legend of the Beer Belly

  • ‘Beer Prescription’

  • References