By Dr. Bob McCauley
I am not much of a beer drinker. I’ll have 3 or 4 per year at the most. I used to drink pale ale, but gave it up years ago.
Stuff that nature grows from the Earth use to go into making beer exclusively. Things have apparently changed. Here is a 
list of beers that use GMO Corn Syrup, GMO Corn, High Fructose Corn Syrup, Fish Bladder, Propylene Glycol, Monosodium Glutamate (MSG), Natural Flavors, GMO Sugars, Caramel Coloring, Insect-Based Dyes, Carrageenan and/or BPA.
Stay away from them like the plague.
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Newcastle Brown Ale
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Budweiser
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Corona Extra
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Miller Lite
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Michelob Ultra
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Guinness
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Coors Light
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Pabst Blue Ribbon
Yuck!
There are so many other great choices in Beers that DON’T have these poisonous substances.
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About Bob McCauley
Bob McCauley, ND (Robert F., Jr.) was raised in Lansing, Michigan and attended Michigan State University (BA, 1980 in Journalism). He is a naturopathic doctor, Master Herbalist and a Certified Nutritional Consultant. He has traveled extensively, both domestically and abroad, visiting over 32 countries. He published Confessions of a Body Builder: Rejuvenating the Body with Spirulina, Chlorella, Raw Foods and Ionized Water (2000), Achieving Great Health (2005), The Miraculous Properties of Ionized Water, (2006) which is the only book on the market that exclusively addresses Ionized Water, Twelve (Fiction, 2007) and Honoring the Temple of God (2008). He considers himself a Naturalist, meaning he pursues health in the most natural way possible. He studies and promotes nature as the only way to true health.
From 2002-2004 he hosted the radio program Achieving Great Health, which was heard by thousands of people each day. His guests included some of the most well-known and respected names in the natural health world.
With the help of his father, Dr. Robert F. McCauley, Sr. (Doctorate in Environmental Engineering, MIT, 1953) they started Spartan Water Company in 1992, which sold vended water machines in supermarkets. Robert Jr. founded Spartan Enterprises, Inc. in 1993. He is a Certified Water Technician with the State of Michigan. He is also a Type II Public Water Supply Specialist and has the certifications of S-5 and D-5. The McCauley family has a long history in the water industry. Bob's father pioneered environmental issues regarding ground water and drinking water quality. He received his Ph.D. from the Massachusetts Institute of Technology (MIT) in 1953 for his thesis on removing radioactive strontium from water. He earned his doctorate in Environmental Engineering in less than 2 years, one of the shortest doctoral studies in the history of MIT. He taught civil, sanitary and environmental engineering at Michigan State University for 18 years before retiring to run Wolverine Engineers & Surveyors of Mason, Michigan, for 17 years. His reputation throughout Michigan as a water quality expert was legendary. Bob worked for his father's company for 12 years learning the water business, which dealt primarily with municipalities, including water quality and sanitary sewer issues.
After apprenticing with his father, Bob moved on to the bottled water business. He established greater Michigan's biggest selling bottled water: Michigan Mineral – Premium Natural Water. He was introduced to Ionized Water in 1995 and has done more to promote Ionized Water than anyone else in the industry. Bob often lectures and offers seminars on his Seven Component Natural Health Protocol .
Bob is a Certified Nutritional Consultant and a Certified Master Herbalist. He is also a 3rd Degree Black Belt and Certified Instructor of Songahm Taekwondo (American Taekwondo Association).
list of beers that use GMO Corn Syrup, GMO Corn, High Fructose Corn Syrup, Fish Bladder, Propylene Glycol, Monosodium Glutamate (MSG), Natural Flavors, GMO Sugars, Caramel Coloring, Insect-Based Dyes, Carrageenan and/or BPA. 
Regarding the safety of carrageenan, there has been an amazing amount of misinformation being blogged about carrageenan being unsafe as a food ingredient. In spite of this misinformation, carrageenan continues as the safe food ingredient it has always been. If it were not, the principal regulatory agencies of the world (US FDA, FAO/WHO JECFA, EU EFSA, and Japan Ministry of Health) would not approve its use, and all of them give the necessary approvals. The only application restricted as a precautionary measure is stabilizing liquid infant formula and a definitive toxicology is about to be published that is expected to remove this restriction.
Why all the concern about the safety of using carrageenan in foods? Starting in the 1960s there have been research studies showing that if excessive doses of carrageenan are consumed in animal trials inflammation can be induced in the small intestine. Likewise, inappropriate methods of introducing the carrageenan into the animals, i.e. in the animals’ only source of drinking water, have induced an inflammatory response in the small intestine. However, there has never been a validated inflammatory response in humans over the seventy plus years carrageenan has been used in foods. The anecdotal “upset tummies” reported in blogs as coming from consuming a food containing carrageenan are hardly
reliable sources of information on the safety of carrageenan.
Inflammatory responses in animals only occur when carrageenan can cross the blood membrane barrier of the small intestine. This only occurs when the extreme feeding conditions mentioned above are employed. Normal feeding regimes induce no such response.
Over the last decade a group of molecular biologists at the University of Illinois at Chicago lead by Dr Joanne Tobacman have been exploring the in vitro interaction of carrageenan with various genes and conclude that carrageenan can cause inflammation in the gut via a binding mechanism involving TLR-4 receptors. This group also concluded that carrageenan degrades in the gut and the degraded carrageenan can permeate the membrane barrier. Recent studies refute both of these claims, and furthermore this recent research questions the validity using in vitro studies to mimic the in vivo events in the GI tract when a human consumes a food containing carrageenan.
The bottom line on the safety issue is that in spite of all the efforts to downgrade or question the safety of carrageenan, particularly by bloggers, carrageenan is a safe food ingredient in all of the major regulatory jurisdictions of the world.