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Therapeutic Beer
03-26-2013, 07:49 PM
Post: #1
Therapeutic Beer
I read with interest of the therapeutic effects of drinking beer , I relate to that , But with a particular type of beer, Larger doesn't do it or the equivalent alcohol taken in spirits 'But two/three pints of Speckled Hen does!! The fact it's a strong traditional hoppy beer may hold the clue. Reading the history of India Pale ale, the extra hops made the difference in transporting over long distances , the beer arrived fit to drink . Most think it was the antibacterial properties of the extra hops .I think that must be the answer because of the swiftness of the therapeutic effect. Anyone else?

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Woohooo Candida forum kegger at my house, lol.

I agree that beer helps at times (unless I over do it, which I tend to do at times).

I only like Guinness and I like it a lot! My husband battles with constipation at times (thank God he doesn't read here, lol) and he swears Guinness cures that as well.

Even way back when I was really ill, I could drink some and feel better. Don't they feed it to race horses for the B vitamins and iron?

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i've been drinking a 'lot' of beer lately and it feels like a tonic, i am only getting better.

i've never tried the india pale ale. i'm not partial to ales, but i am always looking at it. maybe i will pick some up next time as a health experiment Smile

there is something uniquely therapeutic about moretti la rossa - a malty italian beer, considered the best that italy has to offer. i've found that it cures headaches. would love to know if others experience this same effect, and what component is responsible for this...

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I remember having fluid issues at one phase of dealing with candida(not swelling but would have pressure marks that would take a long time to balance after sleeping, for example). The doc said fluid was being locked in cells. Might be a stab in the dark but beer dehydrates so if the headache has anything to do with fluid levels not being proper, maybe there is a rebalancing connection there for some folks.

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actually, there is just something about this particular beer.. something that feels medicinal (only in effect, not flavor) : )

i rarely get headaches any more, oddly enough, but i noticed this back when i was working.

interesting thought though.

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The only effect beer has on me is that is the aroma reminds me of urine in a toilet someone neglected to flush for a day. ewwwwwww...sorry about that example but it does. ;-) Maybe there is a good effect but I wonder if it isn't of the bandaid sort like prescriptions that entice a person in and then show the nasty side a little further down the road? On the other hand, I remember Schulze saying that the alcohol in his tinctures helped the good components of the herbs be utilized by the body quicker. Think that is how it was shared. The Bible talks about folks with stomach conditions taking wine (it wasn't high alcohol content then...but an earlier ferment with good bacteria aspects???). Maybe there is something to specific beer acting in a similar way?

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We are in some agreement. I am guessing you are referring to brands that I call, um.. 'piss water' : ) I prefer the dark malty stuff, you know the kind that puts hair on your chest ; )

I do believe that alcohol can disrupt intestinal flora, esp. over an extended period. Thats one reason why I try to drink the non alcoholic as well. I def think alcoholic beer s/b avoided if one is prone to candida, maybe with the exception of monthly beer flush for some.

Like many things, beer and wine probably both have their pluses and minuses, eh?

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hmmm, uh huh...that name about sums em up! ;-) Now is the hair on the chest a plus or a minus for ya? hehehee Plus and minus...maybe that is why wine is mentioned in the Bible (for a symptom) but specific plants are mentioned that we understand to be for healing (they get to the root of the problem). The wine can be a temporal help with drawbacks when used in excess or long term but the plants would provide the long-lasting cleanse and support, me thinks. It can be so complex a subject. :-)

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i think a few pints of guinness every now and again helps me, and boosts my morale, but theres a definate short term improvement in health a few days later, i always thought it was because the body has to stop breaking down the candida toxins while it concentrates on the alcohol in the guinness, but ive got no scientific evidence for this, i probably heard it at the pub Wink BTW lager doesnt have the same good effect on me either, only guinness.

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I find the same thing!! But only if I drink once or twice a month. Any more than that and it has the opposite effect.

I also think it has something to do with kick starting the liver.

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I see where you come from with the breaking down of the Candida toxins, but I don't think it would be that , more likely to add to the toxic load if you ask me 'Alcohol + Candida toxins ..I did by process of elimination, try all those alternatives, Larger, spirits and I did try electrolytes, also Vit B supps ..I thought it maybe the yeast in the beer fueling the production of Vit B's..But, no, all those drew a blank, Anti bacterial hops is the front runner, but I'm open to suggestions.

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well, guiness is fairly hoppy i think and malty.. and i find it healing.

sometimes i drink o'douls amber which is very unhoppy and non alcoholic, and it doesn't seem healing.

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whatever it is, it has the same good effect, and having a few beers every now and again is great, i aint complaining.

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Couldn't it just be that "bitters" traditionally have been known to stimulate digestion, I think by stimulating bile production, but I could be wrong. In any event, who can argue with a cold guiness.

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I did read the link with bitters when you first posted the link a few days back..Bitters would be a contender, but other info leads me to believe that its the bactericide action of hops! .
I am treating a bacterial infection , BTW I defeated yeast back in 2001 .i fight this bacterial legacy of a yeast dominant gut dysbiosis '

I have another unexpected therapeutic spin off from eating curry . The effect last for 24 hrs or so Ah, I thought I know it's Turmeric, well researched , so I duly brought some ,took it for a week or so with zilch effect '

Looking at other ingredients ,it looks like chilli is favourite , they have quite a powerful bactericide action .

Just to back up my conclusions , I take Nystatin which has a similar effect ..I am 99% sure that the drug is dual, treating fungi and cell wall deficient bacteria.
Chiles - Good for What Ails You.

Forget apples. The old folk saying should probably read, "Eat a chile a day and keep the doctor away."

Chile peppers, and particularly the capsaicin they contain, are good for what ails you. Here's just a short list of some of the health benefits attributed to them:

Weight Loss. Feel the burn and lose the pounds is one theory posited by researchers at the Oxford Polytechnic Institute in England. In an experiment with 12 individuals, each participant ate identical 766-calorie meals. Chile powder and mustard were added to meals on alternate days. Participants burned an average of 45 extra calories on the days that their meals included chile powder. (Added calorie expenditure varied from four to 76 calories.) The theory is that eating hot peppers increases "thermogenesis," the body's caloric burn rate.

Keep your heart healthy. Chiles reduce platelet aggregation, which clogs blood vessels which in turn can cause heart disease.

Improve circulation. Because chiles are vasodilators and open up blood vessels, ingesting cayenne pepper improves blood circulation. People with circulation problems or who have suffered frost bite often take capsaicin powder before participating in cold weather sports.

Cancer killer. Capsaicin in chiles may fight cancer by preventing carcinogens from binding to DNA. The theory is that binding to the DNA short-circuits the triggers for lung and other cancers. This does not mean that chiles cure cancer, but eating them may help to reduce your risk of getting certain kinds of cancer.

Bacteria Killer, Part I. Get hurt on a picnic and don't have any Bactine on you? Head for the hot sauce, instead. Chiles and their capsaicin act as an antiseptic when applied directly to a wound. (No, it does not work against snake bites.)

Bacteria Killer, Part II. Chiles can prevent food borne bacterial disease such as salmonella. Chiles killed more than 75 percent of 30 germs in a study published in the March 1998 issue of the Quarterly Review of Biology. So slather on the hot sauce and know that you're not only improving the taste of what you're eating, you may be getting rid of some nasty microbes that could make you ill.

Pain Management. Capsaicin is believed to affect the pain signals in the skin, blocking pain without blocking other sensations. Find an ointment or cream containing capsaicin and smear it over the body part that's hurting. Initially the capsaicin may produce a burning sensation, but that should cancel out the pain that you're feeling.

Cure for the Common Cluster Headache. Just as it short-circuits pain elsewhere, chiles and their capsaicin can provide relief for some kind of headaches, especially cluster headaches.

Digestive Aid and Constipation Cure. Chiles stimulate gastric secretions. Eating chiles increases the circulation in the stomach and intestines so that food is processed and absorbed more efficiently. They get the digestive juices flowing, which improves digestion as well as gives a boost to sluggish bowels and inspires them to get a move on. Chiles can even bring relief to sufferers of stomach aches as strange as that may sound.

Cold Relief. Hot pepper acts as an expectorant. It can break up congestion and reduce mucous in the lungs and nasal passages. (Ingestion of hot peppers causes your mouth, throat, and lungs to release watery fluids as anyone that's chomped down on a jalapeno pepper or taken a bite of extra hot chili can attest.) These watery secretions help thin respiratory mucus, so it's easier to cough up and expel.) Try cayenne mixed with hot lemonade and ginger to soothe your next cold. Similarly capsaicin can help calm coughs by wetting the throat -- menthol lozenges actually dry out your throat and paralyze the cilia on the airways. Chilies can also mend sore throats, not only by giving symptomatic, relief but also because of hot peppers' antiseptic properties.

Keep in mind that individual results may vary and that you should always consult a doctor before trying a health remedy -- even an all-natural one. That said, next time you catch a cold, dribble some hot sauce on your favorite food to relieve your stuffy nose and make your sore throat feel better and call your doctor in the morning.

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I did read the link with bitters when you first posted the link a few days back..Bitters would be a contender, but other info leads me to believe that its the bactericide action of hops! .
I am treating a bacterial infection , BTW I defeated yeast back in 2001 .i fight this bacterial legacy of a yeast dominant gut dysbiosis '

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and even mentions hopps and beer, along with other herbs that can be used. who knew?

Bitter Principles

This group of constituents is probably even more central to herbal therapeutics than the acrid constituents are, especially in modern times. Most herbal prescriptions have an element of bitterness to them, and this is the quality most remarked on by those taking them for the first time. It is that quality that most characterizes herbal medicine and sets it apart from other therapies.

Comprised chemically of the most diverse array of molecular structures, the bitter principles have in common the ability to stimulate the bitter receptors inside the mouth, and thus evoke the taste of bitterness. Unlike other taste effects that of bitter stimulation seems to involve no electrical event on the surface of the cells: the conclusion is that each bitter molecule acts on cell membrane receptors to produce intracellular biochemical changes. The immediate result is a rise in the concentration of calcium within the cell: this is likely to initiate the signal to the gustatory nerve.

The largest group of bitter substances are of terpenoid structure, in particular the monoterpene iridoids and secoiridoids and the sesquiterpene lactones.

Iridoids comprise the main bitter constituents of the Gentianaceae, chicory (Cichorium intybus), wild lettuce (Lactuca virosa), dandelion, quassia bark, and valerian root (Valeriana officinalis).

Sesquiterpenes are responsible for the major bitterness of the Artemisia, or wormwood genus, blessed thistle (Cnicus benedictus), and ginkgo (Ginkgo biloba).

There are also diterpene bitters, as in white horehound (Mar.rubium vulgare) or columbo root (jateorrhiza palmata), and triterpenoids have been found to be responsible for the toxic bitterness of the Curcubitaceae (including colocynth, the bryonies, pumpkin, cucumber and marrows).

Many alkaloids are bitter, notable among these being the protoberberine isoquinoline alkaloids of Berberis, and golden seal (Hydrastis canadensis), the morphine alkaloids, the purine alkaloids (e.g. in coffee) and the quinoline alkaloids of quinine and angostura.

There are many miscellaneous compounds with bitter taste. For example, the strong bitterness of hops is due to a mixture of ketones and amino-acids.

Dandelion and chicory roots are used with coffee beans (Caffea arabica) to provide a pleasant after-meal bitter drink. The drink vermouth gets its name from the bitter plant wormwood (Artemisia absinthium) and is widely used as an appetite-stimulating aperitif; the same principle underlines the digestive action of traditional bitter beer brewed with hops (Humulus lupulus). It is still a common practice to inquire of the bar if a tot of Angostura Bitters (Cusparia angustura) is available to settle a hangover. All these uses are manifestations of a universal cultural experience that bitters are excellent adjuncts to food (especially when eating richly or in quantity) as well as being the basis of the best tonics. Repeatedly, in the records of traditional plant medicine, we find that bitter remedies are referred to as the 'true stimulants', a notion surviving in the modern idiom that 'nasty-tasting medicines are the best for you'.

Our comprehension of the action of the bitter remedies has moved far in recent years. We know that they are only effective in the stimulation of the bitter taste receptors (although many have additional pharmacological actions in their own right as can be seen later) and have no effect, for example, if administered in capsule form or by intra-gastric tube. It is thus the bitter receptors that mediate the responses witnessed, a classic example of a reflex response where a small stimulus provokes a complex patterned reaction. It is now known that the immediate result of bitter taste bud stimulation is the release of the gastrointestinal hormone gastrin. By looking at the known physiological action of gastrin, we find a close match with the traditional applications of the bitters. This permits boldness in interpreting the action of bitters, and to make useful correspondences with traditional concepts.

We find that the action of gastrin is to increase the following:

* gastric acid and pepsin secretions
* pancreatic digestive secretions
* intestinal juice production
* hepatic bile flow, hepatic bicarbonate production
* Brunner's glands secretions
* intrinsic factor secretion
* insulin, glucagon and calcitonin secretions
* muscle tone of lower oesophageal sphincter
* muscle tone of stomach and small intestine
* cell division and growth of gastric and duodenal mucosa
* cell division and growth of the pancreas.

By using this information we can elaborate the usual indications for bitters in the herbal tradition.

Bitters increase appetite: gastrin is among several known factors that increase appetite, either by acting directly on appetite centres in the hypothalamus, or indirectly through increased stomach motility. Bitters too have been used as the basis for aperitifs or to induce appetite in convalescence. In modern practice they may find use in helping anyone in whom anorexia is perceived to be hindering repair or recovery. Sometimes, of course, a lack of appetite is a vital protective measure preventing overloading of a body already preoccupied with other matters, but it should be possible to distinguish this anorexia from the debilitating condition that often accompanies reduced vitality, and for which bitters administration can be ideal. In cases of anorexia nervosa the use of bitters may provide a useful tool in the wider management of the condition.

Bitters increase digestive secretions: by increasing stomach and pancreatic enzyme secretions, bitters aid the body in its breakdown of food material, an effect particularly significant if these secretions are chronically defective. In brief, digestive secretions are responsible for both sterilizing the stomach contents and for breaking down protein and other large molecules that would otherwise present an antigenic threat to the body's immune system.

It is a paradoxical but critical fact that food is not only the essential nourishment for the body but that it also presents by far the greatest potential immunological challenge to it, a fact reflected in the intense investment of the digestive tract by lymphoid tissues. It is only the denaturing of antigenic material by the digestive juices that contains what would otherwise be an almost intolerable situation.

A low rate of secretion can be inferred if there are signs of liability to enteric infections, or if there is any suggestion of antigen penetration through the gut wall, for example food allergies or any autoimmune problem coincident with evidence of depressed digestion.

A key point in herbal therapeutics is that depressed digestive secretion has immense potential for harm in the body and should be corrected wherever it is encountered. Apart from enteric infections and food allergies, signs of such depression are a nauseous congested or bloating feeling after eating even a little food, or small malodorous stools.

With the increasing dietary adulteration in modern foods the risk from that source has increased considerably, so that the indications for bitter remedies are likewise more common. They are a valuable resource.

The action of the bitters in increasing the destructive components of digestive secretions has led to the tendency to discourage their use in cases of hyperacidity or such problems as peptic ulcerations. Yet it will have been noticed that secretions of protective fluids, such as bicarbonate from liver and pancreas and from the Brunner's glands, are also raised. In other words, unlike the acrid constituents the bitters stimulate the totality of digestive activity. There are other reasons why bitters are not necessarily contra-indicated in hyper acidic conditions.

Bitters protect gut tissues: by increasing the tone of the gastro-oesophageal sphincter, bitter remedies help prevent reflux of corrosive stomach contents into the oesophagus in 'heartburn', hiatus hernia or oesophageal inflammation. By improving the already rapid rate of mucosal regeneration in the stomach and duodenum, the bitters may also reduce the damaging effects there of digestive juices and dietary toxins, and actually promote healing in the case of infection or ulceration. By having a similar action on the matrix of the pancreas, they may help in the recovery from pancreatic disease as well.

Bitters promote bile flow: bile is the excretion and secretion of the liver. Such are the fluid dynamics in the liver that each cell can be perceived as sitting in a stream -of a mixed nutrient-rich portal blood from the gut and oxygen-rich arterial blood from the general circulation. As these fluids diffuse through the cell they are subjected to the intense processing associated generally with liver function. Most metabolic products of this activity pass from the liver cell into the outgoing blood flow; some of the most significant, however, are passed into a separate exit that drains into the biliary system. The liver cell is thus essentially self-cleansing.

The organ can however be subjected to heavy toxic loads, whether as the result of an unhealthy diet, or defective digestion or general ill health, with the production or accumulation of waste material. Under these circumstances the fluid flowing through each liver cell may not be enough to keep it clean and there will be a threat to liver health, either involving obvious liver pathology or the more common range of functional disorders. To have an improved bile flow will effectively help to keep the liver free of such accumulations. Thus it is that the bitters have in every tradition been associated with improving liver function. The demand for their use in an increasingly toxic age is more than it ever was.

Their use has been considered in metabolic, allergic and immunological conditions where investigations point in the direction of the digestive system (it is known that the liver has an influence over the immunological system). One will often find, for example, that herbal treatment of migraines will include 'hepatic' remedies, most of which happen to be bitter.

There is not only a greater production of biliary elements as a result of prescribing bitters, there is also a substantial diluting of bile, possibly with an increase in bicarbonate content as well. This has benefits wherever there is gallstone formation or gall-bladder disease, connected as these are with an over-concentrated bile. Bitters are thus one of the most established treatments for these problems (along with acidic remedies like lemon juice for their effect in diluting the bile as well).

Bitters enhance pancreatic function: we know that gastrin helps pancreatic regeneration and also increases the secretions of insulin and glucagon, the two main hormones produced by the pancreas. It happens, however, that these two hormones are almost completely antagonistic in their action and secretion, so there may be the potential for a 'state dependent' effect: a response to gastrin that varies depending on the state of mutual secretion of the two hormones at the time.

Interestingly enough there is a tradition of using bitters in controlling late-onset diabetes (one that can be supported in modern clinical practice, although one must be very circumspect in treating this condition), and a confirmed prediction from Chinese physiology that bitters are an effective counter to reactive hypoglycemia (with impressive and immediate effects on its symptoms in many cases).

The tentative conclusion reached is that the bitters tend to normalize pancreatic hormone secretions, raising glucagon when insulin is relatively excessive and vice versa (although most likely to raise a hormone level when that is actually deficient). In other words it is suggested that bitters may moderate excessive swings in blood-sugar levels, both in the long and short term.

Bitters are 'tonics': if all the above actions are taken together, it is possible to see how the totality can be enhancing to general health. There is in short a broad-based stimulation of all upper digestive functions. This is the arena in which the body interacts with its nourishment, where it meets most material put into it, and where most metabolic and calorific processes are controlled. To the extent that the region is in the firing line in modern living conditions, then it will respond favorably to the administration of bitter remedies.

Traditionally these were invoked mainly at times of debility or convalescence, when it was desirable to improve the quality and quantity of nourishment to the body. In modern times it is possible to justify their use increasingly as illness becomes more chronic in nature, and as food becomes less familiar to digestive and assimilative functions.
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