FOOD VALUE OF BEER.

Press, Volume LXVIII, Issue 20612, 30 July 1932, Page 11

FOOD VALUE OF BEER.

TO TIIK EDITOR, OP TliK PBBS3. Sir.—l am glad to see in The Press Co-day such an able letter written by "'Anti-Poison.'' I have a book entitled ' "Secrets of Good Health," published by the New Health Society in England, founded by Sir Arbutbnot Lane. A glass of beer alter lunch or diunor is recommended amougst other valuable hints on tho way to keep good health. Surely this should be suxlieiont to show to tho most unconvinced person that beer taken in moderation is not tho evil thing that some would lead us to believe. As for alcohol being such n deadly poison, the human body is full of deadly poisons, and there a*re other poisons in the food wo take.—Yours, etc., COMMON SENSE Julv ".'Oth. 1932.

TO THE EDITOn Off TIIS Sir.—Beer is a natural product oi malt fermentation by yeast to the extent of G por eont.. alcohol. To get greater percentages you have to introduce machinery mnds by man aud unnatural. Beer fermentation produces dextrins, which are a food. Alcohol is a food, in that it saves the use of proteins in such cases as fever and diabetes in young folk. Stirelv even Mr J. Malton Murray must admit that beer is better tbnn tea and cold tar dopes. How is real influenza to bo treated without alcohol? —\ours, etc., XXX. Juiv 29th. I!«•-'.