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Yet another reason to avoid Diacetyl: study links exposure to compound to Alzheimer's

Discussion in 'Homebrewing' started by wagenvolks, Aug 2, 2012.

  1. wagenvolks

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    Slatetank likes this.
  2. pweis909

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    Too soon to react to the scientific results, I think. Studies like this always merit further investigation and refinement. Still, I dislike the overt diacetyl I get from microwave popcorn and poorly made lagers; I'll continue to avoid these things based on personal preferences.
     
  3. Jfriz25

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    Are there any easy to find commercial beers with diacetyl? I hear about it from time to time but I can't say I've ever run across it (or maybe I have and just didn't know it)
     
  4. jlpred55

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    Try a Shipyard beer, some are notorious for diacetyl.
     
  5. utahbeerdude

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    IIRC, Samuel Smith Pale Ale has lots of diacetyl.
     
  6. goodbyesoberday

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    Something worth remembering is that diacetyl in low levels plays a very important role in balancing the flavour profile of your beer.

    Also colour me guilty of not reading the link in question, but i'd bet perceptible levels of diacetyl in beer, even for the sensitive people out there, are well below the levels of the study in question.
     
  7. BigAB

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    I hate to rip quotes from Redditors, but:
    "I think it's important to note that the study is addressing exposure (via inhalation) at industry worker levels, not of those typically experienced by the average person. Furthermore, diacetyl is a completely natural byproduct of glycolysis. Natural butter flavor in dairy products including butter and cheese is due to the conversion of pyruvate to diacetyl by some strains of lactobacillus bacteria (e.g. L. lactis biovar. diacetylactis)."
     
    Rempo likes this.
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