Fermented food beverages in nutrition

Title Page
......Page 7
Copyright Page......Page 8
Table of Contents......Page 9
LIST OF CONTRIBUTORS......Page 19
PREFACE......Page 23
PART I: HISTORICAL OVERVIEW......Page 27
CHAPTER 1. FERMENTED BEVERAGES IN ANTIQUITY......Page 29
I. The Beginnings......Page 30
II. Early Egypt......Page 31
III. Recognition of Excess......Page 38
IV. Pre-lslamic Near East......Page 39
V. Changing Attitudes with Islam......Page 40
References......Page 44
I. Native American Fermented Food Beverages......Page 47
II. The Preparation of Maize Beer......Page 48
III. Exchange in the Andes: Reciprocity and Redistribution......Page 51
IV. Maize Beer (Chicha) in Pre-Spanish Times......Page 52
V. State Management of the Brewing......Page 53
VI. Social and Cultural Importance of Fermented Beverages......Page 58
References......Page 60
CHAPTER 3. NUTRITIONALLY SIGNIFICANT INDIGENOUS FOODS INVOLVING AN ALCOHOLIC FERMENTATION......Page 61
I. Introduction......Page 62
II. Alcoholic Foods in Which Sugars Are the Major Fermentable Substrate......Page 63
III. Alcoholic Foods in Which Saliva Is the Amylolytic Agent......Page 67
IV. Alcoholic Food Fermentations Involving an Amylolytic Mold and Yeast......Page 69
V. Alcoholic Foods in Which Starch Hydrolysis Involves a Malting (Germination) Step......Page 72
VI. Alcoholic Fermentations Involving Use of a Koji for Starch Hydrolysis......Page 78
VII. Alcoholic Milk Beverages......Page 80
VIII. Significance of Indigenous Alcoholic Foods in Human Nutrition......Page 81
IX. Summary......Page 82
References......Page 83
I. Nature of Nutritional Contribution of Beverages......Page 87
II. Time-Honored Precepts of Use......Page 88
III. Excesses and Nutritional Deficiencies......Page 92
IV. Direct Nutrient Contributions of Fermented Beverages......Page 93
V. Clarification, Filtration, and Distillation......Page 95
VII. Organic Compounds in Fermented Beverages......Page 97
VIII. Summary......Page 98
References......Page 99
Editorial Comment......Page 101
PART II: FERMENTATION......Page 107
I. Introduction......Page 109
II. Early Fermented Beverages......Page 111
III. Health Value of Fermented Beverages......Page 112
IV. Early Chemistry of Fermentation......Page 116
V. Yeast: A Living Organism......Page 117
VI. Discovery of Zymase......Page 119
VIII. Yeast: Its Nutritional Aspects......Page 120
References......Page 122
Editorial Comment......Page 124
I. Introduction......Page 125
II. The Alcoholic Fermentation: A Look into the Future......Page 127
III. Glycerol Fermentation......Page 129
IV. The Citric Acid Fermentation......Page 130
Reference......Page 132
I. Introduction......Page 133
II. Production of Nutrients by Yeast......Page 136
III. Conclusions......Page 144
References......Page 145
I. Introduction......Page 147
II. Products......Page 148
III. By-Products of Fermentation......Page 149
V. Higher Alcohols......Page 152
VII. By-Products of Processing......Page 155
VIII. The Malo-Lactic Fermentation......Page 156
IX. Research Needs......Page 157
References......Page 158
I. Brewing Constituents......Page 159
II. Steps in Brewing......Page 160
III. Terminology......Page 164
Editorial Comment......Page 166
PART III: CONSUMPTION OF BEER AND WINE......Page 167
I. Introduction......Page 169
II. History of Beer......Page 170
III. Production Trends......Page 172
IV. Consumption Trends......Page 174
V. World Production and Consumption......Page 178
VI. Conclusions......Page 179
Supplementary Reading......Page 180
I. Introduction......Page 183
II. Production and Distribution......Page 189
III. Consumption......Page 196
IV. Conclusions......Page 209
References......Page 212
CHAPTER 12. THE WINE INDUSTRY AND THE CHANGING ATTITUDES OF AMERICANS: AN OVERVIEW......Page 213
I. In the Beginning......Page 214
II. Prohibition Attitudes......Page 215
III. Recovery following Repeal......Page 216
V. The American Wine Consumer......Page 217
References......Page 219
PART IV: METABOLISM AND THERAPEUTIC USE OF ALCOHOLIC BEVERAGES......Page 221
I. Introduction......Page 223
II. Absorption of Ethanol......Page 224
IV. Metabolism of Ethanol......Page 225
VI. Endogenous Biosynthesis of Ethanol in Animals......Page 228
VII. Effect of Ethanol Intake on Fluid Balance......Page 231
VIII. Effect of Ethanol Intake on Nutritional Status......Page 232
X. Summary......Page 235
References......Page 236
I. Introduction......Page 239
II. Experiments of Atwater and Benedict......Page 240
III. Utilization of Alcohol by Normal Man......Page 246
IV. Utilization of Alcohol by Alcoholics......Page 248
References......Page 249
CHAPTER 15. ROLE OF ALCOHOLIC BEVERAGES IN GERONTOLOGY......Page 251
II. Alcohol Abuse and Gerontology......Page 252
III. Prevention of Alcohol Abuse......Page 254
IV. Results of Carefully Controlled Alcoholic Beverage Consumption Studies among Institutionalized Elderly......Page 256
V. Discussion......Page 261
VI. Research Needs......Page 265
References......Page 266
Editorial Comment......Page 269
CHAPTER 16. MEDICATIONS, DRUGS, AND ALCOHOL......Page 271
II. Congeners......Page 272
IV. Microsomal Ethanol Oxidizing System......Page 273
V. Disulfiram (Antabuse)......Page 274
VI. Interaction of Alcohol with Other Psychoactive Drugs......Page 275
VII. Depressants......Page 276
References......Page 277
Editorial Comment......Page 281
I. Some Problems......Page 283
II. Should Alcohol Be Allowed in the Diets of Fat People?......Page 286
III. Does Alcohol Stimulate Weight Gain in the Undernourished?......Page 287
References......Page 288
I. Introduction......Page 289
III. Ethanol and Ketogenesis......Page 290
References......Page 296
Editorial Comment Concerning Alcohol Use in Diabetes......Page 299
PART V: EFFECTS OF MISUSE AND EXCESS......Page 301
I. Introduction......Page 303
II. Absorption and Metabolism of Ethanol by the Gastrointestinal Tract......Page 304
III. Alcohol and the Stomach......Page 307
IV. Alcoholism and the Small Intestine......Page 310
V. Alcoholism and the Pancreas......Page 317
VI. Summary of Research Needs......Page 322
References......Page 323
I. Introduction......Page 329
II. Alcohol Consumption and Beverage Choice......Page 330
III. Malnutrition and Liver Disease......Page 337
IV. Summary of Research Needs......Page 339
References......Page 340
Editorial Comment......Page 342
I. Introduction and Historical Review......Page 343
II. Effects of Alcohol on Cardiovascular Physiology, Biochemistry, and Structure......Page 345
III. Alcohol and Cardiovascular Disease......Page 349
IV. Summary and Research Needs......Page 360
References......Page 362
CHAPTER 22. EFFECTS OF ALCOHOL ON THE NERVOUS SYSTEM......Page 367
I. General Considerations......Page 368
II. Disorders Associated with High Blood Alcohol Levels......Page 369
III. Disorders Associated with Zero or Diminishing Blood Alcohol Levels......Page 370
IV. Neurological Disorders of Nutritional Cause Associated with Chronic Alcoholism......Page 373
V. Neurological Disorders of Undetermined Cause Associated with Chronic Alcoholism......Page 377
References......Page 382
I. Common Concepts in Etiology of Alcoholism......Page 385
II. Is Alcoholism Associated with Underlying Psychopathology?......Page 387
III. Role of the Pleasurable Experience from Alcohol......Page 390
IV. Habituation, Dependence, Problems......Page 391
V. Tolerance and Need......Page 392
References......Page 393
Editorial Comment......Page 395
I. Introduction......Page 397
II. Procedures......Page 399
III. Results......Page 402
IV. Discussion......Page 412
V. Research Needs......Page 416
VI. Summary......Page 417
Appendix I: Social and Drinking History......Page 418
Appendix II: Neurological Rating Form......Page 419
References......Page 420
I. Introduction: Skid Row Alcoholic versus the More Common Alcoholic......Page 423
II. The Present Study......Page 425
III. Methods for Nutritional Data......Page 426
IV. Results......Page 427
V. Conclusions......Page 432
References......Page 433
Editorial Comment......Page 434
I. Introduction......Page 435
II. Clinical Studies......Page 437
III. Biochemical Studies......Page 438
IV. Etiology of Thiamine Deficiency in Alcoholism......Page 445
V. Thiamine Status of the Australian Population......Page 447
VI. Summary......Page 448
References......Page 449
Editorial Comment......Page 452
I. Introduction......Page 453
III. Human Cancer in Relation to Alcohol Consumption: The Epidemiological Evidence......Page 454
IV. Summary......Page 460
References......Page 461
Editorial Comment......Page 463
I. Introduction......Page 465
II. Historical Review......Page 466
III. Modern Studies......Page 467
IV. Discussion......Page 471
V. Research Needs......Page 474
References......Page 475
Editorial Comment......Page 480
PART VI: AN EXPERIMENTAL MODEL......Page 481
I. Introduction......Page 483
II. Experiments on Physical Dependence......Page 486
III. Discussion......Page 497
IV. Summary and Conclusions......Page 498
References......Page 499
PART VII: SOCIOECONOMIC CONSIDERATIONS......Page 505
I. Cirrhosis of the Liver......Page 507
II. Accidents......Page 508
III. Suicide, Homicide, and Assault......Page 509
IV. Cancer......Page 510
VII. Conclusions......Page 511
References......Page 512
Editorial Comment......Page 514
I. Introduction......Page 515
II. The Supply-Demand-Stress Model......Page 517
III. Indicators of Key Economic, Sociocultural, and Stress Variables......Page 518
IV. Overview and Conceptual Organization of the Effects of Government Policies......Page 520
V. Discussion......Page 524
References......Page 525
Editorial Comment......Page 530
APPENDIX: Compounds Identified in Whiskey, Wine, and Beer: A Tabulation......Page 531
INDEX......Page 545