Jul
25
Filed Under Women's Health | Comments Off
Jeams Hinaloc asked:
AS A normal person, you would like to live for a long, long time. But how long can you expect to live? What is the limit of the human life span? Can you do anything to extend your life span? What is the secret of longevity? These are good questions, and finding the answer to them might help you to live much longer than seems possible at present.
Before looking for these answers, we have to clarify the difference between two important expressions: “life span” and “life expectancy.” Life span refers to the biological limit to the length of life. Life expectancy refers to the average number of years that a group of people born at the same time might be expected to live. Sadly, throughout history man’s life expectancy has fallen far short of his life span.
Life Expectancy at Various Times
In ancient times, apparently the life expectancy in various countries of Europe did not vary substantially from that in ancient Greece. Because of the high death rate at an early age, the average life expectancy fell far short of the life span. The box on the next page gives the average age at death in some European countries, providing a comparison of that of ancient times with the life expectancy about the year 1900 and at the present time.
Regarding the increase in life expectancy, James F. Fries and Lawrence M. Crapo wrote in their work Vitality and Aging, 1981, pages 74-6:
“The average length of life in the United States has increased from approximately 47 years at the turn of the century to over 73 years today, an increase of more than 25 years. . . . A critical look at these data, however, shows that the increase in life expectancy results from the elimination of premature death rather than by extension of the natural life span. When life expectancy is calculated from particular ages, the higher the age, the less is the increase. From age 40, life expectancy has increased relatively little. From age 75, the increase is barely perceptible. Beyond the age of 85, an increase cannot be confidently determined at all. . . . The best projections we can develop indicate that the median natural human life span is set at a maximum of 85 years.”
But what about the possibility of extending the life span significantly by diet, vitamins, drugs, and so forth? On page 18 of their work, Fries and Crapo explain:
“For hundreds of years, alchemists attempted to prepare rejuvenating elixirs, without success. Literally hundreds of substances, including herbs, drugs, vitamins, extracts of animal cells, fermented milk, and various serums and potions have been reported to have rejuvenating properties, without convincing evidence. In our own country, the traditional snake oil potions have fallen into disrepute, but we do still have our vitamins. Recently, the drug gerovital has been promoted by Aslan in Rumania as an agent to prevent aging. Gerovital, whose main ingredient is the local anesthetic Novocaine, has been used in treatment of Khrushchev [1894-1971], Sukarno [1901-1970], Ho Chi Minh [1890-1969], and other dignitaries. There exists, of course, no evidence that this agent has any such effects, and there are no a priori reasons to assume that it should. The persons cited as examples of prominent users by gerovital proponents all died, and at unremarkable ages.
“In 1974, Packer and Smith published a paper in a prestigious American scientific journal reporting experiments that seemed to show that vitamin E markedly prolonged the life span of normal human fibroblast cells cultured in a laboratory flask. Later, they retracted this claim, when neither they nor others were able to reproduce the experimental results. To date, no diets, lifestyles, vitamins, drugs, or tonics have been shown to extend the human life span. Of the 4 billion human beings who have lived and died, nearly every possible combination of diet, chemical exposure, and psychological life must have existed. The absence of super-centenarians argues strongly that there is no easy track to long life, or someone would have found it by now.”
Clearly, humans have not been capable of extending their life span, although particularly by reducing the number of deaths from childhood diseases, life expectancy has been extended somewhat. From the human standpoint, the hope of extending the life span is dim indeed. However, there is a sure hope that the human life span will be extended. By what means?
CAREY
AS A normal person, you would like to live for a long, long time. But how long can you expect to live? What is the limit of the human life span? Can you do anything to extend your life span? What is the secret of longevity? These are good questions, and finding the answer to them might help you to live much longer than seems possible at present.
Before looking for these answers, we have to clarify the difference between two important expressions: “life span” and “life expectancy.” Life span refers to the biological limit to the length of life. Life expectancy refers to the average number of years that a group of people born at the same time might be expected to live. Sadly, throughout history man’s life expectancy has fallen far short of his life span.
Life Expectancy at Various Times
In ancient times, apparently the life expectancy in various countries of Europe did not vary substantially from that in ancient Greece. Because of the high death rate at an early age, the average life expectancy fell far short of the life span. The box on the next page gives the average age at death in some European countries, providing a comparison of that of ancient times with the life expectancy about the year 1900 and at the present time.
Regarding the increase in life expectancy, James F. Fries and Lawrence M. Crapo wrote in their work Vitality and Aging, 1981, pages 74-6:
“The average length of life in the United States has increased from approximately 47 years at the turn of the century to over 73 years today, an increase of more than 25 years. . . . A critical look at these data, however, shows that the increase in life expectancy results from the elimination of premature death rather than by extension of the natural life span. When life expectancy is calculated from particular ages, the higher the age, the less is the increase. From age 40, life expectancy has increased relatively little. From age 75, the increase is barely perceptible. Beyond the age of 85, an increase cannot be confidently determined at all. . . . The best projections we can develop indicate that the median natural human life span is set at a maximum of 85 years.”
But what about the possibility of extending the life span significantly by diet, vitamins, drugs, and so forth? On page 18 of their work, Fries and Crapo explain:
“For hundreds of years, alchemists attempted to prepare rejuvenating elixirs, without success. Literally hundreds of substances, including herbs, drugs, vitamins, extracts of animal cells, fermented milk, and various serums and potions have been reported to have rejuvenating properties, without convincing evidence. In our own country, the traditional snake oil potions have fallen into disrepute, but we do still have our vitamins. Recently, the drug gerovital has been promoted by Aslan in Rumania as an agent to prevent aging. Gerovital, whose main ingredient is the local anesthetic Novocaine, has been used in treatment of Khrushchev [1894-1971], Sukarno [1901-1970], Ho Chi Minh [1890-1969], and other dignitaries. There exists, of course, no evidence that this agent has any such effects, and there are no a priori reasons to assume that it should. The persons cited as examples of prominent users by gerovital proponents all died, and at unremarkable ages.
“In 1974, Packer and Smith published a paper in a prestigious American scientific journal reporting experiments that seemed to show that vitamin E markedly prolonged the life span of normal human fibroblast cells cultured in a laboratory flask. Later, they retracted this claim, when neither they nor others were able to reproduce the experimental results. To date, no diets, lifestyles, vitamins, drugs, or tonics have been shown to extend the human life span. Of the 4 billion human beings who have lived and died, nearly every possible combination of diet, chemical exposure, and psychological life must have existed. The absence of super-centenarians argues strongly that there is no easy track to long life, or someone would have found it by now.”
Clearly, humans have not been capable of extending their life span, although particularly by reducing the number of deaths from childhood diseases, life expectancy has been extended somewhat. From the human standpoint, the hope of extending the life span is dim indeed. However, there is a sure hope that the human life span will be extended. By what means?
CAREY
Jul
23
Filed Under Alternative Medicine | Comments Off
Esteri Maina asked:
At times long suffering with illness feels like sailing in turbulent sea weather forever. Such that the sailors whines about the colliding boats today, and tomorrow the wild, gigantic wave swallowing all visible vessels. Could you be unfortunate enough to contrast your yeast infection to an endless turmoil in your sea of time and despair? Just when you are hoping that the current therapy will bring you a swell of healing and joy, it plunges to the worst pain ever. Truthfully, yogurt yeast infection cure is the wonder you have not seen in wonder land yet.
Again the enduring suffering in the light of ailment such as yeast infection blinds our eyes instead of opening them wide sufficiently to spot the cure right in our refrigerator. So coveted is the flat tummy breathtaking woman that our women are discarding the fats where they are needed-to the babies tummies. The rumor has it that, eating too much yogurt will only disfigure her waistline further than consecutive births contributed to sagging it. The allure of the modern trim figure of a woman makes the rest of their minds blinded not to discover the yogurt yeast infection cure as the second worth of sustaining yogurt in their kitchen.
If you are the kind who got accustomed to the usual company of yeast fungi devouring your fresh day in day out, you do not require more reasons to try yogurt yeast infection cure. Perhaps you have already heard the gossip about the wonders of yogurt yeast infection cure because with our feminine category, news spread like the bush fire. However with your sophisticated nature, yogurt is too much of a trash for any body to take a reek of it in you at a public domain. I tell you, that at the height of yeast infection, your body will not contain the ache any longer and this will not leave you much of a viable option than to swallow your pride first. If the women who discovered the wonders of yogurt yeast infection cure had some in their ****** to prove its functionality in a court of law, who are you not to pop some in yours?
Well there being not much that can be done to convince those who value their pride and ego more than giving their health a chance with yogurt yeast infection cure, everything said, the action is entirely theirs. With this cure, one only requires to splash some in the pitiful organ and paint the outside of it with the unsweetened yogurt. You could also dip a usual tampon used during periods in the same plain yogurt and insert it where the wonders are craved for until the symptoms ceases. For your baby who can not take strong medications for yeast infection, let them eat the yogurt daily and hopefully the acidophilus will crawl towards their tiny body organs.
This is an original article written by Esteri Maina on YOGURT YEAST INFECTION CURE Esteri Maina is an author with a great gift and full of inspiration.
RUSS
At times long suffering with illness feels like sailing in turbulent sea weather forever. Such that the sailors whines about the colliding boats today, and tomorrow the wild, gigantic wave swallowing all visible vessels. Could you be unfortunate enough to contrast your yeast infection to an endless turmoil in your sea of time and despair? Just when you are hoping that the current therapy will bring you a swell of healing and joy, it plunges to the worst pain ever. Truthfully, yogurt yeast infection cure is the wonder you have not seen in wonder land yet.
Again the enduring suffering in the light of ailment such as yeast infection blinds our eyes instead of opening them wide sufficiently to spot the cure right in our refrigerator. So coveted is the flat tummy breathtaking woman that our women are discarding the fats where they are needed-to the babies tummies. The rumor has it that, eating too much yogurt will only disfigure her waistline further than consecutive births contributed to sagging it. The allure of the modern trim figure of a woman makes the rest of their minds blinded not to discover the yogurt yeast infection cure as the second worth of sustaining yogurt in their kitchen.
If you are the kind who got accustomed to the usual company of yeast fungi devouring your fresh day in day out, you do not require more reasons to try yogurt yeast infection cure. Perhaps you have already heard the gossip about the wonders of yogurt yeast infection cure because with our feminine category, news spread like the bush fire. However with your sophisticated nature, yogurt is too much of a trash for any body to take a reek of it in you at a public domain. I tell you, that at the height of yeast infection, your body will not contain the ache any longer and this will not leave you much of a viable option than to swallow your pride first. If the women who discovered the wonders of yogurt yeast infection cure had some in their ****** to prove its functionality in a court of law, who are you not to pop some in yours?
Well there being not much that can be done to convince those who value their pride and ego more than giving their health a chance with yogurt yeast infection cure, everything said, the action is entirely theirs. With this cure, one only requires to splash some in the pitiful organ and paint the outside of it with the unsweetened yogurt. You could also dip a usual tampon used during periods in the same plain yogurt and insert it where the wonders are craved for until the symptoms ceases. For your baby who can not take strong medications for yeast infection, let them eat the yogurt daily and hopefully the acidophilus will crawl towards their tiny body organs.
This is an original article written by Esteri Maina on YOGURT YEAST INFECTION CURE Esteri Maina is an author with a great gift and full of inspiration.
RUSS
Jul
22
Filed Under Health | Comments Off
Craig Burton asked:
Soy “stops cancer and baldness” (1)
“Soy foods can stimulate the growth of oestrogen-dependent tumours and cause thyroid problems.” (7)
“Boosting your Soy intake could reduce your risk of ****** cancer.” (5)
“A British Government report concluded that there is little evidence that soy foods protect against ****** cancer or any other forms of cancer. In fact, soy foods may result in an increased risk of cancer.” (8)
Confused?
This article on soy will examine the following:
- History of the humble soy bean
- It’s role in the Asian diet
- It’s role in the Western diet – where is it lurking
- Critical questions regarding its safety
- The guinea pigs
Soy Beginnings The soy plant was initially used as ‘green manure’ or a cover crop plowed under to enrich the soil, and it became known to the Chinese as ‘the yellow jewel’. Soy did not become human food till late in the Chou Dynasty (1134-246 BC), after the Chinese developed a process of fermentation to make it into soy paste, called miso, with the run-off liquid called soy sauce. Tofu came after miso and in Japan, and China it was rarely served as a main course except in monasteries where it was eaten with miso or fish stock. Around 1000 A.D fermented soy foods, natto and tempeh entered the food supply. Modern soy products such as soy-protein isolate and concentrate made using highly processed methods were unknown in Asia till after World War II. Furthermore neither soy milk nor infant formula is traditional in Asia. The first person to manufacture soy milk was actually an American missionary and physician Harry Miller. “Claims that soybeans have been a major part of the Asian diet for more than 3,000 years, or ‘time immemorial’ are simply not true.” (6)
Soy in the Asian diet According to a spokesman for Cancer Research UK “There’s a lot of research that countries with a high intake of soy in their diet, such as Japan, tend to have lower rates of prostate cancer and some other types, with the active ingredients in soy thought to be isoflavones.” (1). Sounds very compelling, however let’s elaborate how much soy is actually in the Japanese and Asian diet. According to the soy industry’s own figures Asians eat very little soy; around 9.3 to 36grams per day in China, Japan, Korea, Indonesia, and Taiwan. In comparison a cup of Tofu is 252grams, or soy milk 240 grams (6). More importantly the quality is hardly comparable, with the Asian countries generally eating their soy already fermented like miso soup, not as tofu, sausages or meat replacement foods. According to Sally Fallon from Weston A Price foundation (leading independent health group) approximately 65% of Japanese calories come from fish while in China the same percentage from Pork. So it is far from the backbone of their diet (8).
Soy in the Western diet Apart from the obvious where else is soy lurking? Research estimates that soy is present in 70% of all supermarket products and widely used in Fast Food chains. Soy is used to bulk out and bind many processed foods such as sausages, lasagne, beef burgers and chicken nuggets (food firms can then put a higher protein value on them). Even the husk is used for fibre in breads, cereals, and snacks. The big one is in vegetable oil- soy is the most consumed vegetable oil in the world and is used in margarines, salad dressings and cooking oils. Food labels simply list soy oil as vegetable oil As well as that 90% of the 200 million tonnes of soy produced annually is used to feed animals (3).
Soy and the Thyroid According to Mary Shomon editor of http://www.thyroid-info.com (9) “Soy products increase the risk of thyroid disease. And this danger is particularly great for infants on soy formula…More than 70 years of human, animal and laboratory studies show that soybeans put the thyroid at risk.” Dr. Mike Fitzpatrick, an environmental scientist and phytoestrogen researcher who has conducted in-depth studies on soy, particularly the use of soy formulas published in the New Zealand Medical journal. Dr. Fitzpatrick makes it clear that soy products can have a detrimental affect on both adults and infants. In particular, he firmly believes that soy formula manufacturers should remove the isoflavones — that part of the soy products that act as anti-thyroid agents — from their products (2) How do researchers induce thyroid cancers in laboratory animals? They use thyroid-inhibiting foods like soy in combination with thyroid boosting drugs like Synthroid. (6) How much soy can impair thyroid problems? Perhaps as little as 30 mg or less than a glass of soy milk. (4)
Soy and reproduction Here is an interesting fact. Tofu is consumed by Buddhist monks to reduce libido. Humans and animals appear to be the most vulnerable to the effects of soy estrogens prenatally, during infancy and puberty, during pregnancy and lactation – all the major phases of hormonal shifts with growth and development. How powerful can soy be to the hormone system? One landmark study showed “that as little as 45mg of isoflavines could alter the length of a premenopausal woman’s menstrual cycle.” (4) Obviously it’s harder to find a cause and effect relationship as there are many potentially triggers to hormonal imbalances and reproductive problems. However in animals this has been more thoroughly tested. According to Dr Mary Enig (world renowned lipid and hormone specialist) female pigs can only ingest it in amounts no greater than 1% during lactation phase or face developmental problems in the piglets (8).
Soy and the environment Soy was previously considered a good source of protein which attracted vegetarians looking for meat alternatives. But it’s a double whammy for environmental and health conscious vegetarians as the effect of soy farming on the environment is dramatic. It is predicted that 10,000 hectares of forest every year in Argentina (20 football fields an hour). If this continues at this rate in fives years time the country’s native forests will have disappeared. Similar scenarios are being played out in Brazil, Paraguay and Bolivia all thanks to companies like the genetic engineering giant Monsanto. The World Wide Fund for Nature published a report recently calculating that 22 million hectares of forests and savannah in South America (an area the size of Great Britain) will be wiped out by 2020. Crops have also triggered soil erosion, and the widespread use of pesticides and chemicals are destroying some of the world’s most delicate habitats. (3).
Soy Business Soy is traded as an international commodity, like oil and gold. It’s a multi-billion dollar industry. “The reason there’s so much soy in America is because they [the soy industry] started to plant soy to extract the oil from it and soy oil became a very large industry. Once they had as much oil as they did in the food supply they had a lot of soy protein residue left over, and since they can’t feed it to animals, except in small amounts, they had to find another market.” (2)
Conclusion So Soy’s reputation as a health panacea is now badly blemished. It still has some supporters, but it is important to examine their background to ensure they are not just PR mouthpieces for a very powerful Soy industry. Big Soy, like big pharmaceutical, has been a powerful force shaping an attitude to nutrition and health. Given the mounting evidence that does not support Soy as a health food I believe we need to be very nervous about accepting big Soy spin as nutritional gospel.
Your 3d Coach
Craig Burton
References
1. BBC News 2004, Soy stops cancer and Baldness, 14/11/2004
2. http://www.mercola.com/2004/jan/21/soy.htm, Soy: Is it healthy or is it harmful
3. Anthony Barnett, The Observer, They hailed it a wonder food, 7/11/2004
4. http://www.soyonlineservice.co.nz/articles/Shadow.htm, Sean Carson, The shadow of Soy or, How I stopped loving and learned to worry about the bean
5. www.thehealthierlife.co.uk, Soy Health benefits: why boosting your intake of soy could reduce your risk of ****** cancer
6. www.thewholesoystory.com, Whole soy story: The dark side of America’s favorite health food. Daniel, K, T
7. New Zealand Medical Journal (vol 113 Feb 11 2000) Soy Formulas and the effects of isoflavones on the thyroid.
8. www.westonaprice.org, Myths and Truths about soy food
9. http://www.thyroid-info.com, Mary Shomon editor.
LESLIE
Soy “stops cancer and baldness” (1)
“Soy foods can stimulate the growth of oestrogen-dependent tumours and cause thyroid problems.” (7)
“Boosting your Soy intake could reduce your risk of ****** cancer.” (5)
“A British Government report concluded that there is little evidence that soy foods protect against ****** cancer or any other forms of cancer. In fact, soy foods may result in an increased risk of cancer.” (8)
Confused?
This article on soy will examine the following:
- History of the humble soy bean
- It’s role in the Asian diet
- It’s role in the Western diet – where is it lurking
- Critical questions regarding its safety
- The guinea pigs
Soy Beginnings The soy plant was initially used as ‘green manure’ or a cover crop plowed under to enrich the soil, and it became known to the Chinese as ‘the yellow jewel’. Soy did not become human food till late in the Chou Dynasty (1134-246 BC), after the Chinese developed a process of fermentation to make it into soy paste, called miso, with the run-off liquid called soy sauce. Tofu came after miso and in Japan, and China it was rarely served as a main course except in monasteries where it was eaten with miso or fish stock. Around 1000 A.D fermented soy foods, natto and tempeh entered the food supply. Modern soy products such as soy-protein isolate and concentrate made using highly processed methods were unknown in Asia till after World War II. Furthermore neither soy milk nor infant formula is traditional in Asia. The first person to manufacture soy milk was actually an American missionary and physician Harry Miller. “Claims that soybeans have been a major part of the Asian diet for more than 3,000 years, or ‘time immemorial’ are simply not true.” (6)
Soy in the Asian diet According to a spokesman for Cancer Research UK “There’s a lot of research that countries with a high intake of soy in their diet, such as Japan, tend to have lower rates of prostate cancer and some other types, with the active ingredients in soy thought to be isoflavones.” (1). Sounds very compelling, however let’s elaborate how much soy is actually in the Japanese and Asian diet. According to the soy industry’s own figures Asians eat very little soy; around 9.3 to 36grams per day in China, Japan, Korea, Indonesia, and Taiwan. In comparison a cup of Tofu is 252grams, or soy milk 240 grams (6). More importantly the quality is hardly comparable, with the Asian countries generally eating their soy already fermented like miso soup, not as tofu, sausages or meat replacement foods. According to Sally Fallon from Weston A Price foundation (leading independent health group) approximately 65% of Japanese calories come from fish while in China the same percentage from Pork. So it is far from the backbone of their diet (8).
Soy in the Western diet Apart from the obvious where else is soy lurking? Research estimates that soy is present in 70% of all supermarket products and widely used in Fast Food chains. Soy is used to bulk out and bind many processed foods such as sausages, lasagne, beef burgers and chicken nuggets (food firms can then put a higher protein value on them). Even the husk is used for fibre in breads, cereals, and snacks. The big one is in vegetable oil- soy is the most consumed vegetable oil in the world and is used in margarines, salad dressings and cooking oils. Food labels simply list soy oil as vegetable oil As well as that 90% of the 200 million tonnes of soy produced annually is used to feed animals (3).
Soy and the Thyroid According to Mary Shomon editor of http://www.thyroid-info.com (9) “Soy products increase the risk of thyroid disease. And this danger is particularly great for infants on soy formula…More than 70 years of human, animal and laboratory studies show that soybeans put the thyroid at risk.” Dr. Mike Fitzpatrick, an environmental scientist and phytoestrogen researcher who has conducted in-depth studies on soy, particularly the use of soy formulas published in the New Zealand Medical journal. Dr. Fitzpatrick makes it clear that soy products can have a detrimental affect on both adults and infants. In particular, he firmly believes that soy formula manufacturers should remove the isoflavones — that part of the soy products that act as anti-thyroid agents — from their products (2) How do researchers induce thyroid cancers in laboratory animals? They use thyroid-inhibiting foods like soy in combination with thyroid boosting drugs like Synthroid. (6) How much soy can impair thyroid problems? Perhaps as little as 30 mg or less than a glass of soy milk. (4)
Soy and reproduction Here is an interesting fact. Tofu is consumed by Buddhist monks to reduce libido. Humans and animals appear to be the most vulnerable to the effects of soy estrogens prenatally, during infancy and puberty, during pregnancy and lactation – all the major phases of hormonal shifts with growth and development. How powerful can soy be to the hormone system? One landmark study showed “that as little as 45mg of isoflavines could alter the length of a premenopausal woman’s menstrual cycle.” (4) Obviously it’s harder to find a cause and effect relationship as there are many potentially triggers to hormonal imbalances and reproductive problems. However in animals this has been more thoroughly tested. According to Dr Mary Enig (world renowned lipid and hormone specialist) female pigs can only ingest it in amounts no greater than 1% during lactation phase or face developmental problems in the piglets (8).
Soy and the environment Soy was previously considered a good source of protein which attracted vegetarians looking for meat alternatives. But it’s a double whammy for environmental and health conscious vegetarians as the effect of soy farming on the environment is dramatic. It is predicted that 10,000 hectares of forest every year in Argentina (20 football fields an hour). If this continues at this rate in fives years time the country’s native forests will have disappeared. Similar scenarios are being played out in Brazil, Paraguay and Bolivia all thanks to companies like the genetic engineering giant Monsanto. The World Wide Fund for Nature published a report recently calculating that 22 million hectares of forests and savannah in South America (an area the size of Great Britain) will be wiped out by 2020. Crops have also triggered soil erosion, and the widespread use of pesticides and chemicals are destroying some of the world’s most delicate habitats. (3).
Soy Business Soy is traded as an international commodity, like oil and gold. It’s a multi-billion dollar industry. “The reason there’s so much soy in America is because they [the soy industry] started to plant soy to extract the oil from it and soy oil became a very large industry. Once they had as much oil as they did in the food supply they had a lot of soy protein residue left over, and since they can’t feed it to animals, except in small amounts, they had to find another market.” (2)
Conclusion So Soy’s reputation as a health panacea is now badly blemished. It still has some supporters, but it is important to examine their background to ensure they are not just PR mouthpieces for a very powerful Soy industry. Big Soy, like big pharmaceutical, has been a powerful force shaping an attitude to nutrition and health. Given the mounting evidence that does not support Soy as a health food I believe we need to be very nervous about accepting big Soy spin as nutritional gospel.
Your 3d Coach
Craig Burton
References
1. BBC News 2004, Soy stops cancer and Baldness, 14/11/2004
2. http://www.mercola.com/2004/jan/21/soy.htm, Soy: Is it healthy or is it harmful
3. Anthony Barnett, The Observer, They hailed it a wonder food, 7/11/2004
4. http://www.soyonlineservice.co.nz/articles/Shadow.htm, Sean Carson, The shadow of Soy or, How I stopped loving and learned to worry about the bean
5. www.thehealthierlife.co.uk, Soy Health benefits: why boosting your intake of soy could reduce your risk of ****** cancer
6. www.thewholesoystory.com, Whole soy story: The dark side of America’s favorite health food. Daniel, K, T
7. New Zealand Medical Journal (vol 113 Feb 11 2000) Soy Formulas and the effects of isoflavones on the thyroid.
8. www.westonaprice.org, Myths and Truths about soy food
9. http://www.thyroid-info.com, Mary Shomon editor.
LESLIE
Jul
21
Filed Under Health | Comments Off
Vanessa Arellano Doctor asked:
Green tea, which is considered to be one of the most popular herbal supplements in the world today, has only been until recently discovered by the world to have a lot of many nutritional benefits. It has actually been enjoyed by the Chinese and Japanese cultures, as well as other cultures in Asia, for thousands of years already, specifically for its medicinal purposes. Based on studies, people should brew the leaves in their natural and original form instead of using tea bags in order to garner the best quality health benefits from it.
Basically, tea that are made from leaves are good for you since it is mainly made up of safe elements, such as water, phytochemicals, and caffeine. Green tea, however, only contains a quarter of the amount of caffeine found in coffee, and about half of the amount of caffeine in black tea. This is because green tea leaves are not fermented, unlike black tea, which is why black tea contains more caffeine. This means that people can enjoy drinking green tea at just about any time of the day since they are drinking less amount of caffeine per cup.
Green tea has a lot of different advantages, most of which are health-related. Researchers have found that consumption of green tea can help in the prevention of certain diseases and ailments, as well as benefit the body’s overall well-being. One of the reason for green tea being beneficial is due to the fact that it is rich in healthy antioxidants such as flavonoids, which is a compound found in plants, and catechin polyphenols. Catechins, which are 25 to 100 times more potent than vitamins C and E, are very beneficial for the heart and circulatory health, as well as the body’s natural resistance to certain diseases, such as cancer of the bladder, breast, colon, esophagus, lung, pancreas, prostate, skin and stomach.
As described earlier, green tea can help reduce the risk of heart diseases since the antioxidants in it helps stop the oxidation process of LDL (bad) cholesterol, and at the same time increase the HDL (good) cholesterol in the body, as well as enhance the function of the artery. This is probably the reason why most green tea drinkers have a lesser chance of death following a heart attack as compared to those who doesn’t.
Other benefits of drinking green tea is that it helps lower blood pressure, even for those who have a high intake of sodium, which is a risk factor for high blood pressure. It also helps lower the risk of developing cancers, such as stomach and esophageal cancer. It also reduce the risk of arthritis by decreasing the movement of blood cell that causes the inflammation when exposed to green tea antioxidants. Drinking green tea also helps trigger the immune system to ward off the chemicals in cigarette smoke and effects of alcohol. Weight management can also benefit from drinking green tea, as well as the prevention of tooth decay.
There are a whole lot of other health benefits that can be enjoyed by simply drinking a few glasses of green tea everyday.
Vanessa Arellano Doctor
http://primeherbal.com
LES
Green tea, which is considered to be one of the most popular herbal supplements in the world today, has only been until recently discovered by the world to have a lot of many nutritional benefits. It has actually been enjoyed by the Chinese and Japanese cultures, as well as other cultures in Asia, for thousands of years already, specifically for its medicinal purposes. Based on studies, people should brew the leaves in their natural and original form instead of using tea bags in order to garner the best quality health benefits from it.
Basically, tea that are made from leaves are good for you since it is mainly made up of safe elements, such as water, phytochemicals, and caffeine. Green tea, however, only contains a quarter of the amount of caffeine found in coffee, and about half of the amount of caffeine in black tea. This is because green tea leaves are not fermented, unlike black tea, which is why black tea contains more caffeine. This means that people can enjoy drinking green tea at just about any time of the day since they are drinking less amount of caffeine per cup.
Green tea has a lot of different advantages, most of which are health-related. Researchers have found that consumption of green tea can help in the prevention of certain diseases and ailments, as well as benefit the body’s overall well-being. One of the reason for green tea being beneficial is due to the fact that it is rich in healthy antioxidants such as flavonoids, which is a compound found in plants, and catechin polyphenols. Catechins, which are 25 to 100 times more potent than vitamins C and E, are very beneficial for the heart and circulatory health, as well as the body’s natural resistance to certain diseases, such as cancer of the bladder, breast, colon, esophagus, lung, pancreas, prostate, skin and stomach.
As described earlier, green tea can help reduce the risk of heart diseases since the antioxidants in it helps stop the oxidation process of LDL (bad) cholesterol, and at the same time increase the HDL (good) cholesterol in the body, as well as enhance the function of the artery. This is probably the reason why most green tea drinkers have a lesser chance of death following a heart attack as compared to those who doesn’t.
Other benefits of drinking green tea is that it helps lower blood pressure, even for those who have a high intake of sodium, which is a risk factor for high blood pressure. It also helps lower the risk of developing cancers, such as stomach and esophageal cancer. It also reduce the risk of arthritis by decreasing the movement of blood cell that causes the inflammation when exposed to green tea antioxidants. Drinking green tea also helps trigger the immune system to ward off the chemicals in cigarette smoke and effects of alcohol. Weight management can also benefit from drinking green tea, as well as the prevention of tooth decay.
There are a whole lot of other health benefits that can be enjoyed by simply drinking a few glasses of green tea everyday.
Vanessa Arellano Doctor
http://primeherbal.com
LES
Jul
18
Filed Under Women's Health | Comments Off
Jon Cielo asked:
Learn how to treat a yeast infection with yogurt and other home remedies. You will also learn of a completely natural approach to a fast, permanent cure that could be the complete answer to your yeast infection problems, and, in as little as 12 hours.
Over 75% of women have at least one yeast infection during their lifetime, so you are not alone. But, very many will have multiple, or, recurring yeast infections. Perhaps you are, or will be, one of them.
So, how do you treat a yeast infection with yogurt?
Natural, non-flavored, sugarless yogurt is a well known home remedy. It contains Lactobacillus acidophilus, a naturally occurring bacteria in healthy *******. This will kill the excess yeast and is recommended by many health-care professionals.
Just apply to the ***** and the inside of the ******. You can use a syringe without the needle, or better still, coat a tampon and insert as normal into your ******. Do this twice or three times a day.
And there are other home remedies to treat a yeast infection. The following are just some of the most popular…
Curds and buttermilk: Use curds in exactly the same way as the yogurt, and, drink a glass of buttermilk each morning and evening.
Apple cider vinegar: Add 1 cup of vinegar to a bathtub of warm water and soak there for 20 to 30 minutes. Always dry thoroughly, but gently.
Honey: Apply honey on the affected areas and leave for about 20 minutes or so. To make things easier you can sit on the toilet seat while you apply it and remain there until the time is up. Then bathe in warm water to remove the honey and dry thoroughly but gently.
Garlic: Make up a tampon by wrapping 1 peeled clove of garlic in cheesecloth and tying together with un-waxed dental floss. Leave a length of floss so that you can extract the tampon. Leave it in overnight and remove in the morning. Repeat until the symptoms disappear plus 1 day.
Of course, these are only some of the things you can do to treat a yeast infection. To make really sure of a cure, you need to look at not only home remedies, but, your diet and whole lifestyle.
And that’s what more and more women (and men) are now doing. To treat a yeast infection, they are taking a more natural, holistic approach to their treatment so that they can rid themselves of their yeast infection fast, but more importantly, permanently.
And they have done it through a 100% natural yeast infection treatment programme that they simply downloaded over the internet, so that they were able to start on their cure in minutes. Feedback from them shows cures in as little as 12 hours.
To get the facts on the real causes your yeast infection, and, how these women and men have managed to achieve a fast, permanent cure using a completely natural, drug-free, treatment go here now http://how-to-get-rid-of-a-yeast-infection.blogspot.com and start getting relief in as little as 12 hours.
ISAAC
Learn how to treat a yeast infection with yogurt and other home remedies. You will also learn of a completely natural approach to a fast, permanent cure that could be the complete answer to your yeast infection problems, and, in as little as 12 hours.
Over 75% of women have at least one yeast infection during their lifetime, so you are not alone. But, very many will have multiple, or, recurring yeast infections. Perhaps you are, or will be, one of them.
So, how do you treat a yeast infection with yogurt?
Natural, non-flavored, sugarless yogurt is a well known home remedy. It contains Lactobacillus acidophilus, a naturally occurring bacteria in healthy *******. This will kill the excess yeast and is recommended by many health-care professionals.
Just apply to the ***** and the inside of the ******. You can use a syringe without the needle, or better still, coat a tampon and insert as normal into your ******. Do this twice or three times a day.
And there are other home remedies to treat a yeast infection. The following are just some of the most popular…
Curds and buttermilk: Use curds in exactly the same way as the yogurt, and, drink a glass of buttermilk each morning and evening.
Apple cider vinegar: Add 1 cup of vinegar to a bathtub of warm water and soak there for 20 to 30 minutes. Always dry thoroughly, but gently.
Honey: Apply honey on the affected areas and leave for about 20 minutes or so. To make things easier you can sit on the toilet seat while you apply it and remain there until the time is up. Then bathe in warm water to remove the honey and dry thoroughly but gently.
Garlic: Make up a tampon by wrapping 1 peeled clove of garlic in cheesecloth and tying together with un-waxed dental floss. Leave a length of floss so that you can extract the tampon. Leave it in overnight and remove in the morning. Repeat until the symptoms disappear plus 1 day.
Of course, these are only some of the things you can do to treat a yeast infection. To make really sure of a cure, you need to look at not only home remedies, but, your diet and whole lifestyle.
And that’s what more and more women (and men) are now doing. To treat a yeast infection, they are taking a more natural, holistic approach to their treatment so that they can rid themselves of their yeast infection fast, but more importantly, permanently.
And they have done it through a 100% natural yeast infection treatment programme that they simply downloaded over the internet, so that they were able to start on their cure in minutes. Feedback from them shows cures in as little as 12 hours.
To get the facts on the real causes your yeast infection, and, how these women and men have managed to achieve a fast, permanent cure using a completely natural, drug-free, treatment go here now http://how-to-get-rid-of-a-yeast-infection.blogspot.com and start getting relief in as little as 12 hours.
ISAAC
Jul
16
Milk fermentation?
Filed Under Biology | 3 Comments
Nickname-not-found asked:
what happened to the lactose in the milk when it is fermented?
is it break into glucose and galactose?
MARCUS
what happened to the lactose in the milk when it is fermented?
is it break into glucose and galactose?
MARCUS
Jul
14
Laverne asked:
I try to clean out old food once a week; but I just came across some curdled vanilla soy milk. Ewww.
JOAN
I try to clean out old food once a week; but I just came across some curdled vanilla soy milk. Ewww.
JOAN
Jul
11
Filed Under Wines And Spirits | Comments Off
Franklin Banker asked:
Think that you aren’t sophisticated enough or don’t fit in the right income bracket to enjoy wine-tasting? Think again. These tips will help you fake your way through a wine-tasting session – or develop a lifelong Epicurean hobby (the finest pleasures, not the most!).
Supplies – All you really need is a good wine glass, some wine, and preferably some good company.
Glasses – Obviously if you are at a wine-tasting party or tasting the wares at a winery you won’t be bringing your own glass (or wine, for that!), but when you decide that it is time to get your own wine glasses first look for a clear glass (you definitely want to be able to see the color, especially as a beginner). Your glass should curve in a bit at the top so you can swirl it without spilling. Some companies try to sell glasses that are supposedly matched to certain wine types, but taste-tests have shown that people rarely prefer wine from it’s matching glass. Instead, a good hand blown crystal glass is often preferred.
Wines – There is way too much that could be said about different varieties of wines than this article could cover. Nevertheless, we’ll try to cover some basic categories of wines and distinct varietals that you might come across. The two main types of wine are red and white. Red wines are made from black grapes fermented with skins and pips. Red wine can be dry or sweet. Some of the more well known reds are Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel, and Sangiovese. These names refer to the types of grapes which the wines are made from, and there are about 40 major types of grapes used for red wine. Wine regions have standards as to what percentage of a wine must be a single sort of grape to be classified by that grape used for its creation – in California it must be 75% while in Alsace it must be 100%. Many wines, however, are a combination of different varietals, the term which refers to a single grape wine. White wines can be made from either white or black grapes. There are over 50 major white grapes grown round the world, the three most important of which are Riesling, Sauvignon Blanc, and Chardonnay. White wine is usually considered to be more refreshing than red wine. There are a number of other wine types. Pink wines include Blush types and Rose (pronounced row-zay). Blush originated in California and is usually made using Zinfandel grapes with the peels left in for a time and then removed. Rose, while in processing is actually an unfinished red, but in taste is refreshing like a white with some of the flavors of a red.
Sparkling wines and Champagne are sometimes produced by the same method, but only those made in the north of France are technically Champagne. Sparkling wines are created by adding yeast and sugar to table wine. The so called Methode Champenoise, also known as the Classic Method, is painstaking, and cheaper bubbly is usually mass-produced using a slightly different method. There are a few types of “desert wines”. Port starts a as a wine fermented from 40 or so types of grapes. The must is poured off after a short period of fermentation and then the young wine is re-barreled for a year or two before being bottled. Port usually requires 15-20 years of bottle aging and then it is a sweet, fortified wine often taken with cheese and nuts. Madeira is fortified with alcohol and then heated, either artificially or by storing in a hot attic. Originally, Madeira was created by being shipped – you know, back in the day when shipping meant in the hull of a ship – through the tropics, where it was heated. Sherry is a blended wine that is also fortified. Extra room is left in the barrel and a special yeast is addec. Fruit wines are fermented from any other fruit than grapes. Common fruits used include raspberries, blackberries, cranberries, blueberries, or cherries. Fruit wines have a monster-sized taste, partly due to the large amount of fruit used to create them. They are usually fermented in cold conditions, which helps keep the natural fruit flavors (nobody likes rotten fruit…). Fruit wines are especially good with dessert and are sometimes used in sautéing or other cooking. Other supplies.
As for the company, if you’re in the United States, make sure everyone is over 21. Laws are getting tougher on people who supply underage kids with alcohol – so even if you are a parent, if you supply a minor with alcohol, you may be held responsible if they are hurt or hurt someone else. If you are hosting a wine-tasting party, there are a some more supplies that you will need to have. Be sure to have water available for people who get thirsty. Snacks are important. Provide snacks that either compliment the wines or cleanse the palette. Snacks also help insure that people won’t become intoxicated. There are a number of different types of tasting parties, some of which will be quite expensive, but which could also be as cheap as $15 per person. If you’re going to serve dinner, wait until after the tasting session.
Tasting Technique – Some of you out there might be asking, “What technique can there be to tasting something? Put it in your mouth and taste it!” First of all, you’re right. There are some wine snobs who will say that there isn’t much point in drinking some wines, and they’ll point to rating guides saying that you should drink wine with a certain rating to cultivate your taste for fine wines… Drink wine that you like, not what other people tell you that you ought to like. Hopefully this guide will help you decide what you like. However, if you are getting into wine-tasting I am guessing that you desire to learn more about one of the finer pleasures in life – if you’re drinking to get drunk, there are faster or cheaper ways to do it than wine-tasting. That said, there are three stages to wine-tasting: Look, smell, and taste.
Look – Pour yourself a small amount of wine, perhaps an inch or so. Hold your glass up to the light or against a white background and observe the color. Red wines can be lighter or pale reds, but they also range to brownish reds. White wines are usually greenish or brownish and typically gain color with age. The tint observed at the “rim” allows expert tasters to judge the age of the wine – a purplish rim might be a younger wine while older wine usually has an orange or brown rim tint. Swirl the wine and see what sort of body the wine has. Also called the “legs”, body refers to the viscosity. A more mature wine will have more body.
Smell – Swirl the wine and hold your glass to your nose. Some tasters prefer taking on deep whiff while others will take a small whiff for the impression followed by a deeper impression. Either way, pause to get a good impression of the smell before moving on to the actual tasting stage. The aroma, also called the “nose” or “bouquet”, should remind you of things that you might smell in nature. The smell usually correlates with the taste, and wines might smell fruity, or earthy, or woody, or spicy, or any number of combination of things. Try closing your eyes and imagining yourself someplace else – perhaps in the middle of an outdoor market. What is it that this wine’s smell makes you think you might be standing near? Most good wines have a pleasant flavor in both smell and taste, though some wines – even some good ones – don’t really have a nose at all.
Taste – Take a sip and swish it round your mouth – front to back and side to side, and you might even want to breath in a bit. While your taste buds aren’t really separated out on different areas of your tongue, swishing helps you utilize all of your taste buds. The initial taste may be a bit different than the overall impression you get after swishing, and another important aspect of taste is the aftertaste. In France they even have a rating system for aftertaste – if the aftertaste lasts for 1 second, it is given 1 caudalie 2 seconds is given 2 caudalie, and so on. Highly rated wines often leave the strongest and longest aftertaste. Balance is the key to the taste of a wine. The four main components to the taste of a wine are sweetness, acidity, tannin, and alcohol content. If the wine is unbalanced in one of these areas it will be noticeable. The sweetness will probably be the first thing that you notice about the taste – especially if it is particularly sweet or particularly bitter. To think about acidity, consider the difference between drinking milk, water, orange juice, and grapefruit juice. Acidity makes the wine taste crisp, but it is overly acidic it will have a bit too much of punch. Tannin can also be a bitter sort of a flavor and it comes from stalks and skins of red grapes. Tannin is present in strong black tea and are most notable in young wines. The tannin flavor tends to mellow as wine ages. Alcohol content will make the wine range from a sweet flavor to the fire taste that accompanies higher alcohol content. Another characteristic to consider when tasting a wine are to feel the body of the wine in your mouth. Is it more or less viscous? Think about the fruitiness of the wine and try to compare different wine flavors to different fruits. What is the overall impression of the wine? Do you like it initially or not? There are times when tasters will spit out the wine that they are tasting instead of swallowing. Typically this is only done when tasting a very large number wines, or if you happen to be a professional tester or are participating in a wine review of some sort, in which case, keeping a clear and level head may be important.
Note taking – I know none of us want to go back to high school, but taking notes is beneficial to all wine-lovers, not just professional tasters. Having a collection of notes on different types of wines can help you select a good wine at a restaurant, or bring a good wine home to have when you invite the boss over for dinner. There are some particular methods of note-taking for wine-tasting, and some websites or books offer questionnaires that can be used to evaluate wines. There are special terms that some wine-tasters use, but especially at first, simply writing down things that the wine flavor or aroma remind you of might be the best that you can do. Write down your reactions to the various stages of testing – look, smell, and taste. Recording your overall impression is important – if you don’t like a wine, you can try a different one the next time. Perhaps write down some foods that you think that particular wine would be good with, and then you can check back in your notes when deciding what to serve with a particular dinner.
Wine Etiquette – There are a few things that you ought to know before serving wine, and likewise there are also a few bits of etiquette that you would do well to know before attending a wine-tasting event.
Serving wine – The right temperature for serving wine varies from wine to wine, and different people prefer different wines at different temperatures. Generally, folks prefer red wines around 65 degrees F, white or Rose wines closer to 55 degrees, and Champagne or sparkling wines are generally preferred around a chill 45 degrees F. Each variety of wine tastes a little different at different temperatures. You might want to include in your notes what temperature you taste wines at. To chill the wine, fill a bucket with ice and cover the ice with water. Submerge the bottle in the bucket. To go from room temperature to the proper temperature, put red wine in for about 5 minutes, white wine for 10 minutes, and Champagne for 15 minutes. Some people (not wine snobs, usually) even toss an ice cube or two in a glass of wine to chill it quickly. Spend a minute learning how to pop the cork properly. Don’t bend it. Pour the cork out with a about an ounce of wine to remove any debris from the cork and to check the wine out. Some folks prefer to decant the wine to remove any other particles that have settled out of the wine. Keep in mind also that it is usually recommended to allow red wines to “breathe” for an hour or so before serving. Breathing the wine for two long, however, will cause the wine to taste dull and flat When pouring, don’t touch the bottle neck to the glass and hold the bottle around the body instead of the neck. You can hold a napkin below the neck to catch dripping if you prefer. Fill the glass to no more than two-thirds full, though preferably to only about half full. If there is leftover wine and you can’t convince anyone to finish it off, you can save what wine is left, but don’t just re-cork the bottle. Find a small container – small to the point where the wine might be overflowing from it (perhaps a small, 375 mL wine bottle). In fact, when you close the container, whether with a cork or a plug or a lid of some sort, there should be a little bit of spillover. Because the main issue with saving wine is keeping it away from oxygen, doing this will prevent oxidation from happening. Store this container in the refrigerator and it should keep for about a week without becoming to stale.
Cellars Wine Club is the Best
GALE
Think that you aren’t sophisticated enough or don’t fit in the right income bracket to enjoy wine-tasting? Think again. These tips will help you fake your way through a wine-tasting session – or develop a lifelong Epicurean hobby (the finest pleasures, not the most!).
Supplies – All you really need is a good wine glass, some wine, and preferably some good company.
Glasses – Obviously if you are at a wine-tasting party or tasting the wares at a winery you won’t be bringing your own glass (or wine, for that!), but when you decide that it is time to get your own wine glasses first look for a clear glass (you definitely want to be able to see the color, especially as a beginner). Your glass should curve in a bit at the top so you can swirl it without spilling. Some companies try to sell glasses that are supposedly matched to certain wine types, but taste-tests have shown that people rarely prefer wine from it’s matching glass. Instead, a good hand blown crystal glass is often preferred.
Wines – There is way too much that could be said about different varieties of wines than this article could cover. Nevertheless, we’ll try to cover some basic categories of wines and distinct varietals that you might come across. The two main types of wine are red and white. Red wines are made from black grapes fermented with skins and pips. Red wine can be dry or sweet. Some of the more well known reds are Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel, and Sangiovese. These names refer to the types of grapes which the wines are made from, and there are about 40 major types of grapes used for red wine. Wine regions have standards as to what percentage of a wine must be a single sort of grape to be classified by that grape used for its creation – in California it must be 75% while in Alsace it must be 100%. Many wines, however, are a combination of different varietals, the term which refers to a single grape wine. White wines can be made from either white or black grapes. There are over 50 major white grapes grown round the world, the three most important of which are Riesling, Sauvignon Blanc, and Chardonnay. White wine is usually considered to be more refreshing than red wine. There are a number of other wine types. Pink wines include Blush types and Rose (pronounced row-zay). Blush originated in California and is usually made using Zinfandel grapes with the peels left in for a time and then removed. Rose, while in processing is actually an unfinished red, but in taste is refreshing like a white with some of the flavors of a red.
Sparkling wines and Champagne are sometimes produced by the same method, but only those made in the north of France are technically Champagne. Sparkling wines are created by adding yeast and sugar to table wine. The so called Methode Champenoise, also known as the Classic Method, is painstaking, and cheaper bubbly is usually mass-produced using a slightly different method. There are a few types of “desert wines”. Port starts a as a wine fermented from 40 or so types of grapes. The must is poured off after a short period of fermentation and then the young wine is re-barreled for a year or two before being bottled. Port usually requires 15-20 years of bottle aging and then it is a sweet, fortified wine often taken with cheese and nuts. Madeira is fortified with alcohol and then heated, either artificially or by storing in a hot attic. Originally, Madeira was created by being shipped – you know, back in the day when shipping meant in the hull of a ship – through the tropics, where it was heated. Sherry is a blended wine that is also fortified. Extra room is left in the barrel and a special yeast is addec. Fruit wines are fermented from any other fruit than grapes. Common fruits used include raspberries, blackberries, cranberries, blueberries, or cherries. Fruit wines have a monster-sized taste, partly due to the large amount of fruit used to create them. They are usually fermented in cold conditions, which helps keep the natural fruit flavors (nobody likes rotten fruit…). Fruit wines are especially good with dessert and are sometimes used in sautéing or other cooking. Other supplies.
As for the company, if you’re in the United States, make sure everyone is over 21. Laws are getting tougher on people who supply underage kids with alcohol – so even if you are a parent, if you supply a minor with alcohol, you may be held responsible if they are hurt or hurt someone else. If you are hosting a wine-tasting party, there are a some more supplies that you will need to have. Be sure to have water available for people who get thirsty. Snacks are important. Provide snacks that either compliment the wines or cleanse the palette. Snacks also help insure that people won’t become intoxicated. There are a number of different types of tasting parties, some of which will be quite expensive, but which could also be as cheap as $15 per person. If you’re going to serve dinner, wait until after the tasting session.
Tasting Technique – Some of you out there might be asking, “What technique can there be to tasting something? Put it in your mouth and taste it!” First of all, you’re right. There are some wine snobs who will say that there isn’t much point in drinking some wines, and they’ll point to rating guides saying that you should drink wine with a certain rating to cultivate your taste for fine wines… Drink wine that you like, not what other people tell you that you ought to like. Hopefully this guide will help you decide what you like. However, if you are getting into wine-tasting I am guessing that you desire to learn more about one of the finer pleasures in life – if you’re drinking to get drunk, there are faster or cheaper ways to do it than wine-tasting. That said, there are three stages to wine-tasting: Look, smell, and taste.
Look – Pour yourself a small amount of wine, perhaps an inch or so. Hold your glass up to the light or against a white background and observe the color. Red wines can be lighter or pale reds, but they also range to brownish reds. White wines are usually greenish or brownish and typically gain color with age. The tint observed at the “rim” allows expert tasters to judge the age of the wine – a purplish rim might be a younger wine while older wine usually has an orange or brown rim tint. Swirl the wine and see what sort of body the wine has. Also called the “legs”, body refers to the viscosity. A more mature wine will have more body.
Smell – Swirl the wine and hold your glass to your nose. Some tasters prefer taking on deep whiff while others will take a small whiff for the impression followed by a deeper impression. Either way, pause to get a good impression of the smell before moving on to the actual tasting stage. The aroma, also called the “nose” or “bouquet”, should remind you of things that you might smell in nature. The smell usually correlates with the taste, and wines might smell fruity, or earthy, or woody, or spicy, or any number of combination of things. Try closing your eyes and imagining yourself someplace else – perhaps in the middle of an outdoor market. What is it that this wine’s smell makes you think you might be standing near? Most good wines have a pleasant flavor in both smell and taste, though some wines – even some good ones – don’t really have a nose at all.
Taste – Take a sip and swish it round your mouth – front to back and side to side, and you might even want to breath in a bit. While your taste buds aren’t really separated out on different areas of your tongue, swishing helps you utilize all of your taste buds. The initial taste may be a bit different than the overall impression you get after swishing, and another important aspect of taste is the aftertaste. In France they even have a rating system for aftertaste – if the aftertaste lasts for 1 second, it is given 1 caudalie 2 seconds is given 2 caudalie, and so on. Highly rated wines often leave the strongest and longest aftertaste. Balance is the key to the taste of a wine. The four main components to the taste of a wine are sweetness, acidity, tannin, and alcohol content. If the wine is unbalanced in one of these areas it will be noticeable. The sweetness will probably be the first thing that you notice about the taste – especially if it is particularly sweet or particularly bitter. To think about acidity, consider the difference between drinking milk, water, orange juice, and grapefruit juice. Acidity makes the wine taste crisp, but it is overly acidic it will have a bit too much of punch. Tannin can also be a bitter sort of a flavor and it comes from stalks and skins of red grapes. Tannin is present in strong black tea and are most notable in young wines. The tannin flavor tends to mellow as wine ages. Alcohol content will make the wine range from a sweet flavor to the fire taste that accompanies higher alcohol content. Another characteristic to consider when tasting a wine are to feel the body of the wine in your mouth. Is it more or less viscous? Think about the fruitiness of the wine and try to compare different wine flavors to different fruits. What is the overall impression of the wine? Do you like it initially or not? There are times when tasters will spit out the wine that they are tasting instead of swallowing. Typically this is only done when tasting a very large number wines, or if you happen to be a professional tester or are participating in a wine review of some sort, in which case, keeping a clear and level head may be important.
Note taking – I know none of us want to go back to high school, but taking notes is beneficial to all wine-lovers, not just professional tasters. Having a collection of notes on different types of wines can help you select a good wine at a restaurant, or bring a good wine home to have when you invite the boss over for dinner. There are some particular methods of note-taking for wine-tasting, and some websites or books offer questionnaires that can be used to evaluate wines. There are special terms that some wine-tasters use, but especially at first, simply writing down things that the wine flavor or aroma remind you of might be the best that you can do. Write down your reactions to the various stages of testing – look, smell, and taste. Recording your overall impression is important – if you don’t like a wine, you can try a different one the next time. Perhaps write down some foods that you think that particular wine would be good with, and then you can check back in your notes when deciding what to serve with a particular dinner.
Wine Etiquette – There are a few things that you ought to know before serving wine, and likewise there are also a few bits of etiquette that you would do well to know before attending a wine-tasting event.
Serving wine – The right temperature for serving wine varies from wine to wine, and different people prefer different wines at different temperatures. Generally, folks prefer red wines around 65 degrees F, white or Rose wines closer to 55 degrees, and Champagne or sparkling wines are generally preferred around a chill 45 degrees F. Each variety of wine tastes a little different at different temperatures. You might want to include in your notes what temperature you taste wines at. To chill the wine, fill a bucket with ice and cover the ice with water. Submerge the bottle in the bucket. To go from room temperature to the proper temperature, put red wine in for about 5 minutes, white wine for 10 minutes, and Champagne for 15 minutes. Some people (not wine snobs, usually) even toss an ice cube or two in a glass of wine to chill it quickly. Spend a minute learning how to pop the cork properly. Don’t bend it. Pour the cork out with a about an ounce of wine to remove any debris from the cork and to check the wine out. Some folks prefer to decant the wine to remove any other particles that have settled out of the wine. Keep in mind also that it is usually recommended to allow red wines to “breathe” for an hour or so before serving. Breathing the wine for two long, however, will cause the wine to taste dull and flat When pouring, don’t touch the bottle neck to the glass and hold the bottle around the body instead of the neck. You can hold a napkin below the neck to catch dripping if you prefer. Fill the glass to no more than two-thirds full, though preferably to only about half full. If there is leftover wine and you can’t convince anyone to finish it off, you can save what wine is left, but don’t just re-cork the bottle. Find a small container – small to the point where the wine might be overflowing from it (perhaps a small, 375 mL wine bottle). In fact, when you close the container, whether with a cork or a plug or a lid of some sort, there should be a little bit of spillover. Because the main issue with saving wine is keeping it away from oxygen, doing this will prevent oxidation from happening. Store this container in the refrigerator and it should keep for about a week without becoming to stale.
Cellars Wine Club is the Best
GALE
Jul
7
Filed Under Art And Entertainment | Comments Off
Gautamm Mehra asked:
As with all histories, there is no one theory. And you may hear different versions from different people all the time. However, one thing for certain is that the fermentation process was discovered by man some 10,000 years ago. Earlier on berries, milk, grain and grapes were used. Soon enough, man discovered that fermented products produced desirable side effects when consumed. Alcohol made its way into every aspect of early civilizations including religious rites. It was a part of the staple diet as well, Ale being the oldest known drink.
Alcohol has been used as medicine in early civilizations. When traditional medicine was unable to deal with infections of bacteria and viruses, alcohol was often used for treatment. Alcohol has also been traded since it was discovered. It was an important commodity and element of early commerce. It was not only traded, but also served, in much the same manner it is done today. Bars, taverns and inns served alcohol in villages, towns and cities. Business and politics both we discussed in bars. Today bars provide us a refuge from our daily stresses.
The other phenomenon that took place was that of regionalism. Regions around the world become famous for the type of liquor they produced. Tequila and Mescal from the agave plant, made Mexico famous. Scotch (peat and grain) from Scotland, Rum (Sugarcane) from the tropics and Brandy (made from wine) from France are some other examples.
Alcohol ushered into a new era with the advancing technologies. From basic home fermentation, the process of distilling spirits was gaining popularity. Distillation is the process of boiling off the spirit and re-condensing it, to remove impurities. This is due to the fact the alcohol is known to have a low boiling point, hence it vapourizes faster and earlier than the impurities and the vapours thus collected are richer in aroma, texture and flavour.
DENIS
As with all histories, there is no one theory. And you may hear different versions from different people all the time. However, one thing for certain is that the fermentation process was discovered by man some 10,000 years ago. Earlier on berries, milk, grain and grapes were used. Soon enough, man discovered that fermented products produced desirable side effects when consumed. Alcohol made its way into every aspect of early civilizations including religious rites. It was a part of the staple diet as well, Ale being the oldest known drink.
Alcohol has been used as medicine in early civilizations. When traditional medicine was unable to deal with infections of bacteria and viruses, alcohol was often used for treatment. Alcohol has also been traded since it was discovered. It was an important commodity and element of early commerce. It was not only traded, but also served, in much the same manner it is done today. Bars, taverns and inns served alcohol in villages, towns and cities. Business and politics both we discussed in bars. Today bars provide us a refuge from our daily stresses.
The other phenomenon that took place was that of regionalism. Regions around the world become famous for the type of liquor they produced. Tequila and Mescal from the agave plant, made Mexico famous. Scotch (peat and grain) from Scotland, Rum (Sugarcane) from the tropics and Brandy (made from wine) from France are some other examples.
Alcohol ushered into a new era with the advancing technologies. From basic home fermentation, the process of distilling spirits was gaining popularity. Distillation is the process of boiling off the spirit and re-condensing it, to remove impurities. This is due to the fact the alcohol is known to have a low boiling point, hence it vapourizes faster and earlier than the impurities and the vapours thus collected are richer in aroma, texture and flavour.
DENIS
Jul
5
how do I get rid of the smell of fermented protein powdered expired milk in my cupboard?
Filed Under Cleaning & Laundry | 10 Comments
vicsman asked:
So I didn’t know the milk was expired and I put protein in it and I shaked it up real nice. Now there’s the smell left in our trash can. How do we get it out
We left the expired protein powdered milk in the cupboard for a few days and now the cupboard wreaks. How do I make the cupboard not smell?
EVAN
So I didn’t know the milk was expired and I put protein in it and I shaked it up real nice. Now there’s the smell left in our trash can. How do we get it out
We left the expired protein powdered milk in the cupboard for a few days and now the cupboard wreaks. How do I make the cupboard not smell?
EVAN