I was in a traditional marriage at Eket, the manner at which old women struggled for beers was what amazes me. I was concerned about the old women's health such that I drew the attention of one of them to the lethal effect of beers on the aged which makes them susceptible to diabetic related conditions, the woman told me confidently that bitter drinks poses no diabetic effect on health and that its is a medicinal treatment for stomach pains, and she held onto that. It took me much preaching before I could convince her otherwise.
The question here is "ARE THERE SUGAR IN BEER/STOUT?
ANSWERS: The sugar you'll get in a sweetened drink is simple sugars, eg glucose, sucrose etc. The residual sugar that you taste in a finished beer is a longer, more complicated, carbohydrate chain that beer yeast just can't break down. After fermentation, all the simple sugars are gone, which is (partly) why you won't get the "sugary sweetness" in a finished beer that you'd get in a soft drink.
My Research on the topic of brewing sugars, forms the basis for this article. Here are the very basic things to know about the sugars extracted from grains during brewing:
1. Common brewing sugars, such as glucose and fructose are made up of a single hexose (6 carbon atoms, chemical formula C6H12O6)
1. Common brewing sugars, such as glucose and fructose are made up of a single hexose (6 carbon atoms, chemical formula C6H12O6)
* A single hexose is called a monosaccharide.
* when two monosaccharides join, they form another sugar structure called a disaccharide.
* When three monosaccharides join they form another sugar structure called a trisaccharide. The most common trisaccharide that exists in brewing sugars is maltotriose, which is made up of three glucose molecules.
* When monosaccharides join in structures of 4 or more the resulting structures are called dextrin, which is not fermentable by beer yeast.
Here are the typical percentages of common brewing sugars and their percent of bitterness.
* 45% Maltose: Diasaccharides
* 8% Glucose: monosaccharides
* 6% Sucrose: monosaccharides
* 2% Fructose: monosaccharides
* 25% Unfermentable dextrins
COMMON SENSE:
Whoever has tasted newly planted cassava tubers and the old one can affirm that new ones are sweeter. Old tubers are bitter because of the accumulated sugar (Diasaccharides).
Whoever has tasted newly planted cassava tubers and the old one can affirm that new ones are sweeter. Old tubers are bitter because of the accumulated sugar (Diasaccharides).
CONCLUSION:
Beers are rich in sugar, its bitterness is big deception, diabetic clients should forthwith deceased from using beer product of any kind, It is even more dangerous that sweetened drinks.
Beers are rich in sugar, its bitterness is big deception, diabetic clients should forthwith deceased from using beer product of any kind, It is even more dangerous that sweetened drinks.
written by Prince Malachi
#AkwaIbom
0 comments :
Post a Comment