Now you can have your beer and be encouraged by doctors to chug it — at least when this new brewed creation hits the market. Developed by National University of Singapore (NUS) researchers and conceptualized by 22-year-old Alcine Chan, a fourth-year student from the faculty of science, the sour beer invention contains a probiotic strain that can neutralize toxins and viruses — it can also help regulate the immune system.
After realizing that most probiotic drinks are dairy products, Chan thought of an alternative way to help those who are lactose intolerant. So after nine months of experimentation, she came up with beer that’s good for your gut, as part of her final-year project.
In every 100ml of the beer she produces — which has an alcohol content of about 3.5 percent — there are one billion probiotics, the recommended intake per serving suggested by the International Scientific Association for Probiotics and Prebiotics.
A patent has been filed for the beer, and a Japanese company is reportedly interested in the creation, which takes about a month to brew.
But as with all things (even the good ones), moderation is always key.
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