Guys we’ve got some good news — a student scientist has created a beer that is actually good for your health.
That’s right, a new probiotic brew could boost your gut health an help you ward off deadly disease.
The sour-tasting tipple 🐻contains a probiotic called lactobacillus paracasei L26, which has been proven to neutralise toxins and viruses as well as enhance gut health an🌞d the immune system.
Studies have shown that consuming p🐠robiotics boosts the immune ꩲsystem and improves the digestive system.
They have also been proven to boost brain health in people with dementia and improve peoples’ emotions.
However, probiotics are commonly only found in dairy pro𓆉ducts such as yogurt, which in recent years have raised concerns related to cholesterol, allergens and lactose intolerance, the researchers noted.
Researchers fro꧃m the National University of Singapore (NUS) set out to discover how they 🌳could expand the probiotic industry.
The beer was the brainchild of Alcine Chane, a food science and technolog𒁏y student for her final year project.
She said: “The health benefits of probiotics are well known.
“While good bacteria are often present in food that have been fermented, there are currently no beers in the market that contain probiotics.
“Developing sufficient counts of live probiotics in beer is a challenging feat as beers contain hop acids that prevent the growth and survival of probiotics.
“As a believer of achieving a healthy diet through consuming probiotics, this is a natural choice for me when I picked a topic for my final-year project.”
Along ♕with her supervisor, associate Professor Liu Shao-Quan, Alciꦑne spent nine months perfecting the brewing process until she had a perfect probiotic beer.
Every 3 ounces of the beer contains one billion units of probiotics, which is the recommended daily amount a🍬ccording to the International Scientific Association 🍰for Probiotics and Prebiotics.
The b🦩eer is unfiltered and unpasteurized, which allows the live probiotic🐬s to stay alive.
Miss Chan said: “For this beer, we used a lactic acid bacterium as a probiotic micro-organism.
“It will utilize sugars present in the wort to produce sour-tasting lactic acid, resulting in a beer with sharp and tart flavors.
“The final product, which takes around a month to brew, has an alcohol content of about 3.5 percent.”
Associate Prof Liu added: “The general health benefits associated with consuming food and beverages with probiotic strains have driven demand dramatically.
“In recent years, consumption of craft or specialty beers has gained popularity too.
“Alcine’s invention is placed in a unique position that caters to these two trends.
“I am confident that the probiotic gut-friendly beer will be well-received by beer drinkers, as they can now enjoy their beers and be healthy.”