Beer May Lessen Chronic Pain

July 24, 2015 By Jay Brooks

health
Here’s another study you won’t see reported by Alcohol Justice, because it goes against their propagandist mantra. A study conducted at the University of Aberdeen in Scotland essentially found that the moderate consumption of alcohol might lessen chronic pain, especially in people with fibromyalgia, defined as a “a syndrome characterized by fatigue and chronic pain in the muscles and in tissues surrounding the joints.”

Drinks Business summarized the findings:

In a study of over 2,000 sufferers of chronic widespread pain, those who often consumed above average amounts of alcohol had lower levels of disability than those who never or rarely drank.
The research into sufferers of fibromyalgia — a rheumatic condition that causes muscular pain and stiffness — surveyed patient’s eating and drinking habits to determine the effect of diet on their symptoms.
Of the 2,239 people surveyed, those who drank 21 to 35 units of alcohol per week were 67% less likely than to experience disability than those who didn’t drink.

The study itself was published on the July issue of the journal Arthritis Care & Research under the title “Moderate alcohol consumption is associated with lower risk (and severity) of chronic widespread pain: Results from a UK population-based study.”

Aberdeen also put out a pdf with the basics of the study and here’s the Abstract:

Objectives: To determine whether reported level of alcohol consumption is associated with the likelihood of reporting chronic widespread pain (CWP) and, amongst persons with CWP, the associated disability.
Methods: A population-based study in two areas of the United Kingdom. Participants self-completed a postal questionnaire. They were classified according to whether they met the American College of Rheumatology definition of CWP and whether the pain was disabling (Chronic Pain Grade III or IV). They reported their usual level of alcohol consumption. Potential confounding factors on which information was available included age, gender, cigarette smoking, employment status, self-reported weight and height and level of deprivation.
Results: 13,574 persons participated (mean age 55 years; 57% female) of whom 2239 (16.5%) had CWP: 28% reported never regularly consuming alcohol, 28% consuming up to 5 units/wk, 20% 6-10 units/wk and 24% more than 10 units/wk. Amongst persons with CWP, disability was strongly linked to level of alcohol consumption. Prevalence of disability decreased with increasing alcohol consumption up to 35 unit/wk (Odds Ratio (OR)21-35 units alcohol/wk v. never drinkers 0.33 95% CI (0.19,0.58)) adjusted for confounders. A similar relationship was found between reporting CWP and level of alcohol consumption (adjOR21-35 units alcohol/wk v. regular drinkers 0.76 95% CI (0.61-0.94).
Conclusions: This study has demonstrated strong associations between level of alcohol consumption and CWP. However the available evidence does not allow us to conclude that the association is causal. The strength of the associations means that specific studies to examine this potential relationship are warranted.

So while the researchers believe more study is necessary to confirm a causal connection, they do believe there are “strong associations” between moderate drinking and chronic widespread pain, and that those are robust enough to warrant additional study.

chronic-pain

Patent No. 1234255A: Process Of Treating Beer

July 24, 2015 By Jay Brooks

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Today in 1917, US Patent 1234255 A was issued, an invention of Charles S. Ash, for his “Process of Treating Beer.” There’s no Abstract, although in the description it includes this summary:

This invention relates to a process of treating beer; and has for its object to stabilize beer by eliminating the causes of cloudiness and turbidity therein, and also to prevent the development of color and the development of a cooked taste in the beer following pasteurization.
In the brewing and finishing of beer, the aim of the brewer is to obtain a product which is brilliantly clear and transparent and which will so remain under all conditions of subsequent handling.
Beer is rendered turbid or cloudy on standing, particularly in the cold, by reason of the precipitation of nitrogenous bodies. In the process of mashing the grains and making the wort, which is subsequently fermented, a portion of the nitrogenous bodies of the grain is brought into solution. After the fermentation and the aging or lagering to which the new beer is subjected some of these nitrogenous bodies are precipitated and are removed by filtration. After the final filtration the beer is brilliant, but upon storage in the case of keg beer, and upon pasteurization and storage in the case of bottled beer, the beer gradually becomes cloudy and finally turbid.
There are two ways in which this cloudiness and turbidity can be prevented; first, by the absolute removal-of the nitrogenous bodies still held in the lagered beer, which are susceptible to subsequent precipitation through storage or heating or cooling; and, second, by treating the lagered beer in such a manner that these, nitrogenous bodies remain in solution. The first method has never been hitherto successfully accomplished. The second method has yielded results of more or less value and is accomplished by adding to the beer substances known as enzymes, which have the power of rendering these insoluble nitrogenous bodies soluble and hence the beer remains brilliant.

Two beers with the same color, but different turbidity.

Patent No. 193371A: Improvement In Pumping Apparatus For Raising Beer

July 24, 2015 By Jay Brooks

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Today in 1877, US Patent 193371 A was issued, an invention of Clement Labuethe, for his “Improvement in Pumping Apparatus for Raising Wine, Beer.” There’s no Abstract, although in the description it includes this summary:

My improved apparatus consists of a special construction and combination of devices, hereinafter described, for transmitting liquids from one cask or vessel to another, and of delivering it for use.

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Patent No. 4530631A: Pull Tab For Easy Open Can End — Method Of Manufacture Thereof

July 23, 2015 By Jay Brooks

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Today in 1985, US Patent 4530631 A was issued, an invention of Elton G. Kaminski and Carl F. McEldowney, assigned to The Stolle Corporation, for their “Pull Tab For Easy Open Can End — Method Of Manufacture Thereof.” Here’s the Abstract:

An easy open can end having a retained tear strip extending diametrically partly across the can end defined by a score line, and a graspable pull tab adjacent and outside the open end of the score line. The pull tab is provided with a nose portion to initiate a tear along the score line upon lifting of the pull tab. The edges of the nose portion are curled into a cylindrical cross-sectional shape to provide a high beam strength and to rigidize the nose portion and to prevent failure by bending before the tear strip is opened. A method for manufacture of the pull tab includes forming at least one relief notch in the peripheral edge of the pull tab blank at the nose end thereof, whereby to relieve compressive forces when the edge is curled, and curling the peripheral edge of the nose portion in successive steps to form an edge portion of continuous cylindrical cross-sectional shape.

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Patent No. 3896001A: Malting Processes

July 22, 2015 By Jay Brooks

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Today in 1973, US Patent 3896001 A was issued, an invention of James Barrett, Brian Heys Kirsop, and Godfrey Henry Oliver Palmer, assigned to Brewing Patents Ltd., for their “Malting Processes.” Here’s the Abstract:

A process for the production of malt comprises removing a part of the husk of the barley, steeping the barley, treating the barley with aqueous mineral acid and with gibberellic acid, and allowing the barley to germinate. The combination of treatment steps is claimed to improve the rate of germination.

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Patent No. 302282A: Apparatus For Racking Beer

July 22, 2015 By Jay Brooks

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Today in 1884, US Patent 302282 A was issued, an invention of Johann Pusch, for his “Apparatus for Racking Beer.” There’s no Abstract, although in the description it includes this summary:

My invention relates to an improved hermetic apparatus for racking beer, and is designed as an improvement on the apparatus described in Letters Patent No. 274,516, granted to me March 27, 1883.
As in the apparatus described in the above, named Letters Patent, the object of this invention is to effectually prevent the escape of the carbonic-acid gas contained in the beer during the process of racking; and the improvements herewith made consist, first, in the novel means employed in connection with the barrel-platform for raising and lowering the same; second, in the novel means for clearing the supply-pipes of all beer after the barrel is filled, and, third, in the novel bung-feeding mechanism, all as will be fully described and claimed.

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Patent No. 141072A: Manufacture of Beer And Yeast

July 22, 2015 By Jay Brooks

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Today in 1873, US Patent 141072 A was issued, an invention of Louis Pasteur, for his “Manufacture of Beer and Yeast.” There’s no Abstract, although in the description it includes this summary:

The following is a recapitulation of the essential features of this improved process: The wort is introduced in a iling state in the apparatus, on which a cover is then placed, or the cylinder may be entirely closed and communicate with the atmosphere only by means of the pipes, cocks, and long tubes with which it is provided. Boiling water is then thrown on the a paratns, after which it is allowed to cool with or without the assistance of cold water, during which time air or carbonic-acid gas is admitted by the long tube; but previous to this one of the plug on the cover is closed by unplug, through which passes a tube, terminating in an India rubber tube and glass stopper. Pure wort is then fermented by pure yeast, and, when sufficiently advanced, the contents are poured through the tube in the stopper of the pipe on the cover of the fermenting apparatus.
If there is a supply of pure yeast from the preceding operation this may be used, as in the ordinary processes, the vessel being inverted for the purpose, it’ necessary, after fermentation has commenced; but this might lead to great inconvenience at a subsequent period, although the use of pure yeast, manufactured according to this improved process, would of itself form a great improvement on the ordinary process.
With the aid of the microscope and the method of control, before indicated, the change of condition, which might arise under the latter modes of treatment, may bc readily ascertained; but one cooling apparatus be used or a few, only the wort being p 1;- into vets,- (pitched or varnished on the exterior, which are deprived of any germs of disease, either by the use of boiling water or by the recent applying of pitch on the interior.

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