Just picked up a book - 'sacred and herbal healing beers'. It is partly a history of beer in the context of indigenous cultures and also the development of agriculture. The book argues that the earliest grain-farming was intended not for breadmaking etc. but for beer making.
Of course, I'm not suggesting drinking excessively, and too much beer obviously can lead to fatty liver, visceral fat, etc.
However, it is interesting that beer making is was a way to make grains digestable/better for human consumption. It renders the starches into simple, digestible sugar; increases the protein content (partly by the addition of tiny yeasts, themselves); and it adds complex b vitamins. I imagine it also removes the phytic acid, but I have no authority at hand for that idea. (Does it also eliminate gluten?)
What do you all think? Making beer from grain is likely a neolithic invention. I wonder though, if it is a healthy part of a somewhat-primal diet. Should it be viewed as a legitimate food, rather than part of the 20% that we look down on?
At the very least, it is interesting to think even neolithic cultures were aware that grains are best consumed only after soaking, germinating (malting) and fermenting.
(Caveat - I am not suggesting that beer would be useful for those trying to lose weight under the PB. I am 6' and 163 lbs. Keeping it on is more of an issue)