We’ve published a few posts on the nutrients in beer, but today we’re going to talk about Beer and Iron. It is estimated that only 65-70 % of Americans get enough iron in their diet, and women (because of menstruation) are particularly prone to low levels of this essential mineral.
A study published in the Journal of the Science of Food and Agriculture, examined 40 different beers, and found that heavier, darker beers have almost 50% more iron than light beers.
A pint of Guinness has about 0.3 mg of iron, and the recommended daily intake for the “average” adult is around 10 mg per day…so while beer is not the highest source of iron in the grand scheme of foods, if you’re thinking about this particular nutrient when our drinking with friends, consider getting some of the dark stuff! 😀
Well, for one–PROTEIN! This comes from the peanuts (which is actually a “legume” or bean if you didn’t know!). And then there is FAT–this comes from the peanuts too. CARBOHYDRATES!–this comes from the jelly and bread, and a little from the peanuts.
Protein, fat, and carbohydrates are the three macronutrients we need for survival. We also need a balance of micronutrients–aka vitamins and minerals.
The classic PB&J also has many micronutrients to offer to our bodies as well. For example–iron (from the peanuts, and bread).
And the best part about the peanut butter jelly sandwich, is that is really is just a template for a thousand other delicious recipes that have a great balance of nutrition.
Almond butter and banana on a pita? YUM. Cashew spread and apple slices on ciabatta? Peanut Butter and Jelly Oatmeal? The possibilities are endless!
Tell us- What is your favorite Peanut Butter and Jelly variation?
Recently read this article regarding Soylent, the “food” of the future. It’s a mixture of the three macronutrients (carbs, fat, and protein) in the proportions we need for survival. You drink it for sustenance instead of eating normal meals like we usually do. You no longer think about preparing meals, what to eat, where to eat, how much to spend on food. You just mix the powdery substance into a slurry and sip throughout the day. The rationale is summarized in this excerpt:
Rhinehart, who is twenty-five, studied electrical engineering at Georgia Tech, and he began to consider food as an engineering problem. “You need amino acids and lipids, not milk itself,” he said. “You need carbohydrates, not bread.” Fruits and vegetables provide essential vitamins and minerals, but they’re “mostly water.” He began to think that food was an inefficient way of getting what he needed to survive. “It just seemed like a system that’s too complex and too expensive and too fragile,” he told me.
Soylent does raise some interesting ideas and brings new light onto nutrition today. Is food overrated? Are we placing too much focus into eating?
Is it better to drink a meal replacement complete with essential nutrients, or would we be better off consuming actual food that may not represent a balanced meal?
Most importantly, the debate on Soylent is bringing nutrition education into focus. People are trying to create their own versions of the nutrient drink, doing research into what our bodies need, experimenting and talking about vitamins and minerals. This is GREAT. Better to discuss and learn than to sit around blindly telling each other what the perfect diet should be.
What do you think? Is Soylent a positive win for society?