but the government's too busy outlawing soda pop and handing out free cell phones. Can we air drop parachute a ka-zillion of these guys in the middle east!
And while cocaine heroin and alcohol are all responsible for enough deaths to warrant their own stripes on the chart many popular illegal drugs including marijuana
Looks like Alcohol overdoses have doubled in the last few years as well.@@Auroria Good job. People don't like to hear the truth these days.
I laugh because we are so open to drinking (remember prohibition? The gun slingers sneaking booze in?
yet they have consumed never alcohol. Upon autopsytheir fatty liver disease resembled that of an alcoholic. However the culprit was excess sugar
Alcohol and opioids like heroin have got to be the drugs causing the most death..The graph is anything but clear.
Drinking Hydrogen peroxide will result in death but water is need something we to live. Elecman one can easily die from an overdose on water even though...
If all these other deaths were shown the death count for alcohol would be much much greater. 2. Overdose deaths from cannabis LSD magic mushrooms
Here government encourage to drink wine
#Dear President Obama: When Will You Stop Talking About Climate Change And Actually Do Something?
Sorry bud thats a fact. Man-made climate change is quite arrogant and convenient for climatologists.
When Trees Are Thirstyimagine you're just polishing off a glass of soda. Whatever liquid left in the straw makes that gurgling sound indicative that there's just nothing left in the glass to drink.
Turns out trees under drought stress make the same sad sound and a few researchers hope they can use that acoustic signature to identify
Does it come with big@ss fries and a big@ss coke too? nkfro. It sounds better than bonehead It is a domain
The bar was out on Route 37 midway between the two largest employers in the county:
What i'm referring to is the addition of fluoride to our drinking water. I say fluoride in quotes
However it removes virtually no Fluoride from your drinking water. One water pitcher type filter that
i tested my tap water Brita filtered water filter was one month old and Zero water filtered water.
Tap water: 168 ppm TDS Brita (one month old: 178 ppm TDS Brita (New filter: 87 ppm TDS Zero Water (New filter:
In reverse osmosis for every 1 gallon of clean drinking water you produce you dump about 4 gallons
i was mixing her formula with tap water (filtered through Brita at first). I started to look into what i was putting into her tiny little developing body
despite his being a healthy nonsmoking teetotaler. Perhaps this book will reveal the potential origins of his plight.
The juniper is a highly aromatic and oily tree (it's a major component in the flavoring of gin for example)
which more than one in five Shanghai residents draw their drinking water. Remember when it was just 2000 pigs
Meanwhile officials keep saying that the water is still safe to drink. How likely is that really?
Popular Science asked experts from two groups that work on water quality in China to weigh in on the pigs'potential effects on Shanghai's drinking water.
It is possible that the drinking water in Shanghai is still fine they say. However government agencies have not been transparent about how often they've tested the river and
There are a few things that might be keeping Shanghai's tap water useable. The Huangpu River system is large
Tap water in Shanghai is taken from near the center of the river at the bottom where the water quality is better Shentu says.
#Your Complete Guide To Chocolate Flavors Infographic Sean Seidell graphic designer and flavor-visualizer has made an infographic about just about all of the world's most wonderful things--cheese whiskey coffee beer.
whereas a Forastero from Sà £o Tomã  and Prã  ncipe will overwhelm you with a whirlwind of fruity bitter spicy cocoa and grassy flavors.
#The Science Of Soda Sizesas we either celebrate or mourn the New york Supreme court's striking down of the soda size limit in New york city let's take a moment to look at the psychology of portion sizes which is truly weird.
An overwhelming number of studies shows that people seem to base how much they eat on the amount of food
or drink they're given not how full they actually are. And portion sizes of course have increased dramatically over the past few decades.
whether scientifically a soda size limit would work to reduce obesity rates and the financial and health costs of obesity.
And how much sugary drinks contribute to obesity by themselves is uncertain. Slate's Dan Engber--also a contributor to this publication--analyzed the science of linking sweet drinks to weight gain
and found that the studies are unsure. Then again the most unsure studies were supported by grants from the beverage industry.
People need to eat less sh*tty foods. Soda is a good place to start nothing but empty calories
and there are some not so great relationships between High Fructose Corn syrup and appetite. This is something you cant legislate away unfortunately...
when given more but no one is removing someone's choice to purchase a smaller soda
or selling a 22 ounce Pepsi?@@Wanamingo: There is chemically no difference between the sugars in honey and the high fructose corn syrup.
I can see for a consumer to purchase a larger drink. First there's the thought of planning for the future
-If I buy the small drink now I'm going to run out the larger drink will last longer.
The only thing restricting drink size does for me is make me run back and forth for more refills
but down here in Texas we have self service drink fountains and establishments without exception (so far as
I've known) willing to refill water tea coffee or any provided soft drink endlessly (within reason).@
and throws food and drinks on the tracks. Also the current situation of sanitation on the platform is still very poor.
and throws food and drinks on the tracks. While that certainly happens I think it's more from a few bad apples than the public at large.
I won't set foot on a flight without at least 3 drinks. Even when I do the driving.
And this week news broke that someone launched a class-action lawsuit against the company for watering down its beer.
The basis of that lawsuit as far as I can tell rests on the claims from former Anheuser-busch employees that the beer is diluted just before bottling suggesting that there's less alcohol in the bottle/can than what is stated on the package.
My colleague Paul and I decided to run some tests this week on some of the beers named in the lawsuit--Budweiser Bud Ice
if we could detect unusually low alcohol content. Paul has a refractometer whereas Team Beersci kicks it old school with a hydrometer.
Beer people will already see the pitfalls of these approaches: One needs to know the pre-fermentation values (gravity
or Brix) of the beer in order to figure out the eventual ABV. But putzing about on the Internet at least in the case of the gravities gives one a very general idea of
what the original gravity of the King of Beers is supposed to be. The principle behind calculating ABV using density is pretty simple:
So the brewer tests the density of the beer before adding yeast then tests it again after fermentation is finished.
By calculating how much sugar was metabolized by the yeast one can roughly calculate the alcohol by volume.
what is stated on the can of Budweiser: depending on OG we got ABVS of between 4. 8 and 5. 1%.That lower end does jibe with the lawsuit's claim that the beer is watered down by three to eight percent
--but as you can tell with the data spread my numbers are not sturdy enough to be used in court for either side of the debate
and we didn't even both measuring the Bud Ice values. Happily for us (and apparently Anheuser-busch) White Labs of San diego also tested AB's beer including Budweiser Bud Light Lime and Michelob Ultra right out of the packaging.
White Labs for those who aren't into brewing is an independent company who sells yeast strains and a variety of analytical services to wine and beer makers.
White Labs'method which uses a precise near-infrared laser spectrometer to directly measure the amount of ethanol in a sample is more precise than my kludgy hydrometer reading
and home brewers so that everyone with $100 can test for what big breweries routinely do:
According to NPR (who commissioned the tests) and a White Labs analytical lab employee Kara Taylor the Anheuser-busch beers all had the proper amount of alcohol by volume.
For example cans of Budweiser say that the beer is 5%ABV; a can of it tested to be 4. 99%ABV.
Why the plaintiff's lawyers couldn't manage to pony up $100 of their own to get the offending beer tested before launching the lawsuit is beyond
As for the idea of adding water to beer to dilute it--that's a pretty typical practice even for homebrewers
but before we pitch the yeast we add another two gallons of water to the fermenting bucket to bring the beer up to the final five-gallon volume.
For larger breweries more-concentrated worts and beers mean that one can brew a lot of strong beer then dilute it to the proper ABV at bottling.
This is especially useful in a beer like Budweiser (a light American lager that uses a lot of adjunct such as rice and corn)
Out of curiosity I tasted the Budweiser that didn't get used in our hydrometer test as I haven't had the beer in many years--certainly not since
I a comment on the NPR article on the testing of Anheuser-busch beer that seems rather difficult to genuinely fight.
Among other things I asked what proof is there that the can of beer they supplied for testing wasn't specifically manufactured with a correct alcohol content just for the testing?
In fact if you look at the NPR article you will see a deliberately tiny photograph of results of supposed professional testing of Anheuser-busch beer by the ASBC Beer-4e method.
and Beer-4e seems one of the methods used by White Labs supposedly But if you look at asbcnet. org ASBC's official website you weill not be able to call up Beer-4e. the fact is independent in testing circles is a joke.
It's an ugly secret of the legal practice that a staple of injury suits is the defendant calling up
& large cola after 6pm will fatten up our little orphins around the world quicker than anything.
#What's The Flavor Difference Between Scotch And Rye? Infographic Can't quite tell the difference between a Speyside Scotch malt and an Islay?
Want to sound sophisticated comparing the flavor profiles of a proper Kentucky bourbon versus a Tennessee whiskey?
Enter Sean Seidell a Philadelphia-based graphic designer who has a knack for visualizing the the many flavors of our favorite foodstuffs.
He's previously taught us all we need to know about cheese beer and coffee.
Now he's taken on the taste of whiskeys from Irish single malt to blended Scotch to American corn.
So it appears that the difference in flavor you get in a rye whiskey which can come from either the U s. or Canada and a Scotch
which are made from malt or grain (or a blend) and has to be aged for at least three years is that ryes tend to be a little spicy
while Scotches have a bit more of a honey flavor. Irish whiskies are generally sweet and oaky and a good Canadian single malt should have a vanilla taste.
Plus now we know which whiskeys to stay away from to avoid that peaty taste (Highland and Islay Scotch though the latter is the only option with hints of bacon fat).
Most varieties share an oaky flavor since many are aged in oak casks and many have a buttery taste.
But have you been detecting the slight eau de biscuit in Canadian rye? You dont need aliens to teach you how to make alcohol...
Leave some grains out for long enough and it rains the right way and boom you have fermented liquid that will get you drunk.
y'all no nothing about whisky/whiskey...Who wants honey or vanilla flavour in their whiskey?
bacon fat or buttery? sounds yech. I want a clean smokey peaty flavour. Should I crave honey
Whenever I read a write up from wine tasters I want to turn tea total. Descriptions like with a hint of cinnamon
I know I should avoid it. where in these flavor characteristic is the flavor of whiskey
I personally make using my copper whiskey still? it's not Irish Scottish or Canadian.
Im American though neither from Tennessee Bourbon County or Kentucky but I love my self-made whiskey.
or the beverages you drink? I am no expert but with a TINY bit of thinking you can discover many tastes
or fade as you first sip the whiskey then swish it then swallow it and then feel it in your throat.
Here are 7 reasons why coffee may actually be one of the healthiest beverages on the planet.
Drinking coffee is associated with a drastically reduced risk of TYPE II DIABETES. People who drink several cups per day are the least likely to become diabetic.
In prospective studies coffee drinkers have up to a 60%lower risk of Alzheimer's and dementia (16 17 18.
It is very vulnerable to modern insults such as excess consumption of alcohol and fructose. Cirrhosis is the end stage of liver damage caused by diseases like alcoholism
In two very large prospective epidemiological studies drinking coffee was associated with a lower risk of death by all causes (28.
This effect is particularly profound in type II diabetics one study showing that coffee drinkers had a 30%lower risk of death during a 20 year period (29.
Many of the nutrients in the coffee beans do make it into the final drink which actually contains a decent amount of vitamins and minerals.
Even though coffee in moderate amounts is good for you drinking way too much of it can still be harmful.
If anything coffee may literally be the healthiest beverage on the planet. This article was republished with permission from Authority Nutrition.
@Rogueagent123 So does Soda OJ alcohol lemon spicy foods greasy foods...you get where Im going right?
(and power drinks) entirely and get some decent sleep than have to continue increasing your coffee intake (and spending).
I myself prefer green tea or tea in general. I would love to know just how much coffee would be considered'moderation'.
If you don't drink juices or something pretty diligently you could enjoy a kidney stone or three like
Consuming raw coffee beans has more health benefits than roasted coffee and what little nutrients are left after roasting are not very beneficial to health.
Most days I will add two packets of green tea to my morning brew just to kick it up a notch.
Gregn913 you add green tea to coffee? I've got to give that a try just to see what it taste likes.
#When Did Primates Learn To Metabolize Alcohol? A Chemist Reenacts Drunk Historyhumans have been fermenting alcoholic beverages
since as early as 10000 B c. but we've probably enjoyed the effects of natural fermentation much longer than that.
Our ability to digest alcohol might have sprung from a primate ancestor that ate fermenting fruits a new theory suggests.
Humans metabolize the ethanol in alcoholic drinks thanks to enzymes called alcohol dehydrogenase 4 or ADH4.
To analyze how ethanol digestion changed over time Steven Benner a chemist at the Foundation for Applied Molecular Evolution built enzymes in the lab that estimated how extinct primates metabolized alcohol.
although they could metabolize other alcohols like those found in the leaves of plants. Ten million years ago though a common ancestor of gorillas chimps and humans emerged with an enzyme that could digest alcohol 50 times more efficiently than earlier incarnations.
Benner proposes that this ancestor became more terrestrial rather than primarily tree-dwelling. He introduced his theory at the annual meeting of the American Association for the Advancement of Science on February 15.
With the availability of fermented fallen fruit on the ground those forest-dwellers with the ability to digest alcohol would have had an evolutionary leg up.
We'll be able to evaluate it with better evidence as we find more fossils from that time period biological anthropologist Jeremy Desilva told Science News. Still this is a good enough excuse to add drinking back into your Paleolithic diet.
while drinking coffee (both to counter the logical what-are-you-doing-don't-color-outside-the-lines part of your mind)
or do editors generally juice em up without the your consent? In other words are Popsci reporters responsible for their entire article headlines & all?
The idea of slaughterhouse waste going out in the drinking water that's not cool said Egan.
I wonder what beer flavor that could pair with? You can see more of Seidell's work on his blog. visua. ly
#Alaska Brewery Uses Beer To Make More Beer The Associated press has the story of Juneau's Alaskan Brewing Company
and burns it to power the brewery. Other breweries such as Newcastle in the UK have been spent burning grain for fuel before
but mixed with wood or other fuels; Alaskan claims to be the first brewery with an energy system powered solely by spent grain.
What is spent grain exactly? We asked Beersci: When brewers make beer they crush and soak the barley kernels in hot water to extract a large percentage of the sugars found in them.
Once the water is drained off the sugar-depleted kernels are called spent grain. What to do with mounds of this stuff has always been a question brewers have to deal with.
It's not worth very much. Livestock like eating it so you can pay a farmer to haul it away
which the brewery uses to grow its own hops. Coors gets ethanol out of their spent grain
And other breweries turn used grain into bread dog biscuits biodegradable plastics and more. Spent grain is also known as draff.
we can finally make our food sustainable not just our beer. I read about scotch makers in the UK doing this years ago and
Here's advocate Stephen Kirsch begging the nuclear obstructionists betraying their country in the White house to build the the best in the world blue printed ready to build Idaho National Labs integrated Fast reactor cancelled by Clinton after some Big
Call Guinness when done! Depending on where you live the warm up can be quite beneficial. If you live in the equator region not so much.
The Tea-bagging congresswoman kept doubting all the people with little letters next to their names.
Wanna coke and eat good food then try this book where are lots of recipes for good
#Daily Infographic, Beer Edition: The Beer Flavor And Aroma Wheel Flavor wheels--a visual depiction of the varieties of flavors or aromas that a particular substance might display--has a long if somewhat gnarly history.
For centuries physicians used a urine flavor wheel to help them diagnose a patient's illness based on the taste of the patient's pee.
or aroma wheel including chocolate coffee maple products whisky and beer. One of the problems with the beer flavor wheel is that it's not particularly consumer-friendly.
A brewer with at least a passing interest in chemistry will be able to recognize flavor/aromas such as isoamyl acetate (that's the banana ester so very prevalent in say German hefeweizens.
But your regular beer drinker is probably not going to have a clue what that means. Beer writer Mark Dredge who has a book Craft Beer World coming out soon decided to make a more consumer-friendly beer flavor wheel.
The link will take you to his blog where he explains his rationale for creating the wheel.
For the most part I think it's successful. It uses clear verbiage instead of chemical names although I am curious to know how many non-trained drinkers are going to think aha!
gooseberry! when quaffing a beer hopped with for example Nelson Sauvin hops. I also appreciate that he's trying to educate non-brewers on which components of a beer will produce a particular flavor or aroma.
Brewers know that you'll get different flavors from different yeast strains (even if the recipe is otherwise identical) for example.
But having all of those flavors and aromas spread out all along the wheel can make reading the chart frustrating and paradoxically vague.
It also puts creamed corn squarely in the faults section even though certain beer styles need a verrrrrrrry slight bit of that to be true-to-style.
These are of course the grumblings of the terminally uptight--the kind of person who got a poster infographic of all of the beer styles in the world as a gift
and immediately started grousing about the placement of certain styles on that graphic. In the end anything that helps consumers appreciate all of the elements that go into brewing beer
--and dispelling the notion that being specific about a flavor isn't purely the realm of the hopelessly snobbish--is a benefit in this beer lover's opinion.
So print out that flavor wheel grab yourself a beer and start analyzing its characteristics!
It would be even more fun with added names brands of the beers-e g. today i want to try Pale with Honey...
so which one i should ask buy y
#Segway Inventor Patents A Gadget That Sucks Food Directly Out Through A Port In Your Stomachthis is the good news about a recently-patented gadget that sucks food out of the stomach:
and sneaking a drink without anyone knowing. D'OH! What if the'turnoff'switch to this device breaks
Hot chocolate Tastes Better In An Orange Cupa creamsicle-colored set of mugs will make your hot chocolate taste
In what may have been the easiest volunteer experiment ever 57 people had to drink hot chocolate served in four different types of cups.
but apparently the drinkers'brains thought they detected a difference according to Betina Piqueras-Fiszman a researcher at the Polytechnic University of Valencia in Spain.
or that blue drinks appear to be more thirst-quenching than red ones. This is useful information for chefs
One of the few good things about persistent cold weather is the excuse to drink hot chocolate.
Hot chocolate always taste best in MY cup! YUMMY! Hot chocolate always taste best in MY cup!
YUMMY! YUMMY! YUMMY! Hot chocolate always taste best in MY cup! YUMMY! YUMMY! This needed to happen sooner.
Although now you are required to comment on every damn article written on this site. Oh my God.
Take care and enjoy some warm cozy chocolate milk! YUMMY! By addressing this troll I feed him lol.
Unfortunately all this proves is that people prefer the taste of hot chocolate in orange and cream cups
when they drink four cups of hot chocolate in white cream red and orange cups. The problem here is that the participants are made aware
or to believe that there is a difference between the hot chocolates given to them which certainly has an effect on the results.
And before they taste the drink blindfold those who did see the color of their cup first then have them rate it What the heck we're goind to this much trouble anyway-try everything.
I hope your hot chocolate is the best Robot you deserve it. whateves man! leave Robot alone...
but the results still showed that the hot chocolate when consumed from the dark-cream cup was rated as sweeter and its aroma more intense.
1) People liked the hot chocolate more when the cup was orange with white interior than
(or vended) hot beverages (see Fig. 1). The different cups (different in terms of their inner color) were used to explore
4) The color of the cup exerted a significant impact on participants liking of the hot beverage (P<0. 01.
The chocolate drink served in the red cup was liked significantly more (P<0. 01) than
when the hot beverage was served in the white cup (M=4. 6 versus 3. 3 respectively).
This is supposedly regardless of the sweetness of the drink. 5) The chocolate aroma from the cream-colored cups was perceived as being more intense than from the red cups (at marginal levels P=0. 07m=4. 6 versus 3. 7;
when the hot beverage was served from the orange cup than when it was served from the red cup and white cup (M=5. 4 versus 4. 6 and 4. 6 respectively;
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