In spite of the fact that the yeast used to make lager brings about brews being a wellspring of B vitamins, their bioavailability ranges from poor to negative as drinking ethanol restrains assimilation of thiamine (B1), riboflavin (B2), niacin (B3), biotin (B7), and folic corrosive (B9). what's more, every one of the previous examinations further underscores that raised utilization of lager and other mixed refreshments brings about a net shortfall of those B nutrients and the wellbeing dangers related with such insufficiencies.

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