Beer Usually Contains One or More Chemical Additives
GUM ARABIC (acacia) is in common use by many breweries as a stabilizer to prevent any alteration on the beverage before it is sold. It also helps the foaming quality of the beer. Yet medical literature warns that "allergic reactions, liver and kidney damage may follow its use."
SODIUM HYDROSULFITE (Na2S2O4) is a white or grayish white salt of hydro-sulfurous acid which is used in industry as a "reducing and bleaching agent." But the brewer adds this potentially dangerous chemical to his beer to prevent the taste from becoming inferior and stop the deterioration of its flavor to insure a "perfect" brew.
COBALT (Co) has been used by at least two breweries to "prevent over-foaming" in three different brands of beer. Federal officials in the U.S. and Canada, as well as investigating physicians, have strongly implicated cobalt as the cause of 37 deaths and many other serious cases of "beer drinker's heart disease." In every case the heart muscles of the beer drinker slowly degenerated and finally stopped working.
TANNIC ACID (tannin), a yellowish to light brown substance, is used in tanning, dyeing and the manufacturing of ink. Taken internally it can be blamed for "arresting secretion, causing contraction of the tissues and arresting the flow of blood within the vessels." Tannic acid has been known to cause "gastric irritation" and "liver damage." Disregarding these dangers, many breweries use it to eliminate any sediment or "cloudiness" from their brands of beer.
AMMONIUM PHOSPHATE has many uses in industry - "fireproofing" fabrics, fertilizer, impregnating lamp wicks, preventing "after-glow" in matches, and as a flux for soldering tin, copper and brass. Beer companies use it to chemically "improve" or "correct" American water so that it will correspond with the water used in European brewing. (Have you ever been to Europe? DON'T drink the water!)
POTASSIUM METABISULFITE is used by brewers as "an antioxidant" to inhibit the chemical reactions taking place in the beer and prevent deterioration of the flavor. In industry this chemical is used for bleaching straw and as a source of sulfurous acid.
TARTARIC ACID (H2C4H4O6) is a colorless or translucent chemical used in photography and for silvering mirrors and coloring metals. It is occasionally used in medicine as a laxative. Some batches of beer are so cloudy and unappetizing no one would dare drink them. So, the brewer "doses" them with tartaric acid to take away the cloudiness and present "an appetizing appearance."
PAPAIN (papayotin) is a chemical additive akin to meat tenderizer, which prevents beer from "clotting." In medicine it is used as a solvent for warts and other external skin growths, but its internal use carries with it the warning that "certain individuals may exhibit severe gastrointestinal symptoms after ingestion." Yet, this chemical substance is widely used in the brewing industry.
MAGNESIUM SULFATE (MgSO4.7H2O) better known to most of us as a cathartic (or purgative) named "Epsom Salts" is the active ingredient in most of the advertised "laxative waters." Breweries rely on lots of Epsom Salts to "alter" the water they use in the brewing process, ignoring completely medical warnings which state it "can cause respiratory failure" and "renal (kidney) impairment."
DEXTRIN is a white, amorphorous powder used by brewers to insure a better head of light frothy bubbles on the surface of their beer. On the other hand, industry uses dextrin in the manufacture of matches, fireworks and explosives.
GUM ARABIC (acacia) is in common use by many breweries as a stabilizer to prevent any alteration on the beverage before it is sold. It also helps the foaming quality of the beer. Yet medical literature warns that "allergic reactions, liver and kidney damage may follow its use."
SODIUM HYDROSULFITE (Na2S2O4) is a white or grayish white salt of hydro-sulfurous acid which is used in industry as a "reducing and bleaching agent." But the brewer adds this potentially dangerous chemical to his beer to prevent the taste from becoming inferior and stop the deterioration of its flavor to insure a "perfect" brew.
COBALT (Co) has been used by at least two breweries to "prevent over-foaming" in three different brands of beer. Federal officials in the U.S. and Canada, as well as investigating physicians, have strongly implicated cobalt as the cause of 37 deaths and many other serious cases of "beer drinker's heart disease." In every case the heart muscles of the beer drinker slowly degenerated and finally stopped working.
TANNIC ACID (tannin), a yellowish to light brown substance, is used in tanning, dyeing and the manufacturing of ink. Taken internally it can be blamed for "arresting secretion, causing contraction of the tissues and arresting the flow of blood within the vessels." Tannic acid has been known to cause "gastric irritation" and "liver damage." Disregarding these dangers, many breweries use it to eliminate any sediment or "cloudiness" from their brands of beer.
AMMONIUM PHOSPHATE has many uses in industry - "fireproofing" fabrics, fertilizer, impregnating lamp wicks, preventing "after-glow" in matches, and as a flux for soldering tin, copper and brass. Beer companies use it to chemically "improve" or "correct" American water so that it will correspond with the water used in European brewing. (Have you ever been to Europe? DON'T drink the water!)
POTASSIUM METABISULFITE is used by brewers as "an antioxidant" to inhibit the chemical reactions taking place in the beer and prevent deterioration of the flavor. In industry this chemical is used for bleaching straw and as a source of sulfurous acid.
TARTARIC ACID (H2C4H4O6) is a colorless or translucent chemical used in photography and for silvering mirrors and coloring metals. It is occasionally used in medicine as a laxative. Some batches of beer are so cloudy and unappetizing no one would dare drink them. So, the brewer "doses" them with tartaric acid to take away the cloudiness and present "an appetizing appearance."
PAPAIN (papayotin) is a chemical additive akin to meat tenderizer, which prevents beer from "clotting." In medicine it is used as a solvent for warts and other external skin growths, but its internal use carries with it the warning that "certain individuals may exhibit severe gastrointestinal symptoms after ingestion." Yet, this chemical substance is widely used in the brewing industry.
MAGNESIUM SULFATE (MgSO4.7H2O) better known to most of us as a cathartic (or purgative) named "Epsom Salts" is the active ingredient in most of the advertised "laxative waters." Breweries rely on lots of Epsom Salts to "alter" the water they use in the brewing process, ignoring completely medical warnings which state it "can cause respiratory failure" and "renal (kidney) impairment."
DEXTRIN is a white, amorphorous powder used by brewers to insure a better head of light frothy bubbles on the surface of their beer. On the other hand, industry uses dextrin in the manufacture of matches, fireworks and explosives.