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
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.
@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).
#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.
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
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.
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.
#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.
Beer writer Mark Dredge who has a book Craft Beer World coming out soon decided to make a more consumer-friendly beer flavor wheel.
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.
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
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
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.
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.
The chocolate drink served in the red cup was liked significantly more (P<0. 01) than
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;
and yeasts are also critical to the production of some foods including many wines and cheeses.
Refined sugarwinecertain wine yeasts have been modified to make wine production easier and prevent the production of harmful fermentation byproducts.
Due to an editor's mistake a previous version of this story misstated several details about genetically modified wines and cheeses.
We all share a Cusquena a ubiquitous Peruvian beer that nevertheless tastes delicious before going to see a fist-sized tarantula that lives in a nearby hole.
In fact if observers could have taken a drink for every time Mccarthy said word flexibility everyone would have been buzzed by the end of her speech.
It s an interpretation that s correct in spirit: Genes can mutate spontaneously or be manipulated in the lab to create new traits.
Your lovely wife trying to heat three cans of corned beef hash has spilled the alcohol and the truck is on fire.
#Does A Wine's'Terroir'Really Matter? Study Says Yesthe word is pronounced roughly like tear-rawr
It means the conditions in which wine grapes grow hich vineyards they grow in what kind of sunlight they get
Wine enthusiasts say that terroir makes a big difference in the final taste of a wine
Now however a new study examining the chemistry of wines from France's Burgundy region has found there are differences in otherwise similar wines grown in different terroirs.
This isn't the first study to examine the effect of terroir on wine chemistry.
Other researchers have been able to distinguish in what country a wine is grown. This new study wanted to go further however.
The study's authors a team of chemists from France and Germany wanted to try to distinguish between wines made from the same variety of grapes grown in vineyards less than two kilometers away from one another.
The team collected grapes and wine from the two vineyards over three years: 2010 2011 and 2012.
The chemists analyzed their samples separating the chemicals in the wines and measuring the masses of the molecules they gathered.
and wines were alike to each other even if they were made in different vineyards and so on with the 2011 wines and the 2012 wines.
But other differences really were associated with the different vineyards regardless of vintage. Which wine chemicals are affected by terroir?
That's a question for another study the wine-analyzing team members write in a paper they published about their work in the journal PLOS ONE.
Their techniques gave them guesses about which chemicals matter but they'll need to do more analyses to name the chemicals for sure.
Why identify a wine's terroir with chemistry? The team doesn't answer that but we've seen a few useful alcohol analyses here and there including an analysis of some beer found in an early-1800s shipwreck.
However it seems experts identified the wines found in the same shipwreck not by their chemistry but by the appearance of their bottles and corks
#What Does It Take to Make Meat From Stem Cells? Made with some breadcrumbs egg and 20000 lab-grown cow muscle cells the world's first lab-grown burger made its debut last year.
It was a proof of concept evidence that you can make meat in lab. The technology is too difficult and expensive to show up grocery stores any time soon.
Where familiar fermentations convert food carbohydrates primarily to alcohol or to lactic or acetic acid Clostridium perfringens produces a cocktail of organic acids that includes acetic and lactic
The lettuce should also taste less bitter as it contains lower levels of nitrates. Perhaps strangely Fujitsu didn't hire plant experts to grow the lettuce.
Third the team grew up the bacteria in large fermenters very similar to how you'd make beer Peralta-Yahya said.
Doctoral student Peter Gous is worried about the price and quality of beer. The aspiring plant bioengineer worked with a team of scientists to test how not getting enough water altered the quality of barley grains.
If that affects the quality of different grains including the barley that goes into beer that means people will have to pay more for the same quality of beer Gous told the Brisbane Times.
and the taste of the beer he said. If it pushes normal starch in the grain to the point that it becomes resistant starch the cost of producing your XXXX is going to increase he said.
P. S. You cannot tell how I admire your spirit in the manner in which you have taken all that was done about publishing all our papers.
I am collecting all cases of bud-variations in contradistinction to seed-variations (do you like this term for what some gardeners call'sports'?;
I think has passed the crisis. He has lived on port wine every three-quarters of an hour day and night.
or only with bitter sneers and coupled with Buffon and the Vestiges. Well it has been an amusement to
and not at all weird one of the scientists working on the project Margarita Levinskikh of the Institute of Biological Problems assured The Voice of Russia.
Space agencies hope the fresh vegetables will feed not only astronauts'bodies but their spirits as well. Caring for a plant every day provides vital psychological relief giving astronauts a small remembrance of Earth NASA project scientist Howard Levine told Modern Farmer in a 2013 feature about space veggies.
#Rise Of The Insect Dronesas they sat nursing their beers Guiler and Vaneck watched as a fly appeared to slam into a window.
The next morning we had champagne and all that but it was more of a relief.
In the same spirit we leave out sherry and biscuits for Santa and some carrots for his reindeer.
There is really no good reason to drink unpasteurized milk. Story Source: The above story is provided based on materials by Stanford university Medical center.
Current crops involved include wine and raisin grape vineyards rice alfalfa almond walnut peach lemon avocado and corn farms.
Tables are filled with homemade cookies gingerbread hot apple cider Swedish meatballs and savory appetizers that are irresistible.
Alternate a glass of water with every alcoholic beverage to pace yourself as you celebrate and prevent a next day hangover.
Consider creating a wine spritzer by adding flavored sparkling water to your wine. Instead of drinking lemonade or soda with a meal choose water.
Read the policy brief Majority of Young Children in California Eat Fast food Regularly but Drink Less Soda here:
and more likely to exercise use multivitamin supplements consume more fruits and vegetables and drink more alcohol.
The study also confirms that toenail clippings are a good biomarker of long-term exposure to arsenic from consuming alcohol Brussels sprouts and dark meat fish.
They found arsenic in toenail clippings is linked most strongly with consumption of alcohol--especially beer for men and white wine for women--and Brussels sprouts.
Those who drank more alcohol and ate more Brussels sprouts had more arsenic in their toenail clippings
because alcoholic beverages can have higher arsenic content and are known to interfere with the metabolic pathways that detoxify arsenic.
which is a composite summary of smoking fruit and vegetable consumption alcohol use physical activity and body mass index.
or drinks that provide the acidic or alkaline components. They conclude: We have demonstrated for the first time in a large prospective study that dietary acid load was associated positively with type 2 diabetes risk independently of other known risk factors for diabetes.
With shortened cold periods bud burst occurred significantly later. In contrast the lilac the hazel bush
This contaminates many common foods we eat--bread potatoes potato chips French fries--and some we drink such as beer.
and stews and also in the drinks production industry. High quality malting barley underpins beer and whisky production and is worth around £20 billion to the UK economy.
However barley is susceptible to a number of diseases the most important of which is called leaf blotch
and is caused by a fungal pathogen. This disease affects the leaves ears and stems of the barley--decreasing grain quality and reducing crop yields by up to forty per cent.
#New micro water sensor can aid growerscrop growers wine grape and other fruit growers food processors and even concrete makers all benefit from water sensors for accurate steady and numerous moisture readings.
For example sophisticated vintners use precise irrigation to put regulated water stress on grapevines to create just the right grape composition for a premium cabernet or a chardonnay wine.
body-mass index waist/height ratio 26 food groups alcohol consumption leisure-time physical activity smoking.
No differences between people with and without diabetes were detected for the other lifestyle factors including adiposity alcohol consumption physical activity and smoking.
It might also prolong the shelf life of bottled beer and soda. The Rice lab of chemist James Tour has enhanced a polymer material to make it far more impermeable to pressurized gas
Beer has a bigger problem and in some ways it's the reverse problem he said. Oxygen molecules get in through plastic
and make the beer go bad. Bottles that are effectively impermeable could lead to brew that stays fresh on the shelf for far longer Tour said.
and sticky crumbs produced by PHS wheat in future we should also end up with better beer.#
And that time would appear to be from Mid-february to Mid-march a few weeks before the buds would be expected to open.
which translates literally as being in low or depressed spirits. The disease is caused by a parasite that enters the animals'blood as a result of the bite of the Tsetse fly.
Greater effect in people with bad habitsthe mortality risk reduction due to fruit and vegetable consumption was greater in those participants who consumed alcohol (around 30-40%risk reduction
which mitigates the oxidative stress caused by alcohol tobacco and obesity. As such these population groups in particular could benefit from the positive effects of fruit
and snacks sugary drinks manufactured foods French rolls and baked or processed potatoes was associated with an increased prevalence of elevated depressive symptoms.
#New cell component important to tea and wine-makingscientists have discovered where plants build tannins complex chemicals used by plants for defence and protection.
and red wine taste the way they Do it isn't every day that a new organelle is identified
Is the drive for sustainable packaging moving society toward the day where that entire box of breakfast cereal six-pack of beer bottle of wine
#The chemistry behind the character of bourbon, scotch and ryewhiskeys have captivated long the senses of connoisseurs
whether with smokiness and a whiff of vanilla or a spicy character with hints of caramel and now the emerging chemistry of brown spirits is proving that they have distinct chemical signatures to match the complex combinations of grains barrels aging and other
With sales of boutique bourbons and other small-batch whiskeys booming the chemical fingerprinting of whiskeys was the topic of a talk at the 246th National Meeting
Thomas Collins Ph d. who presented the research just a few hours from the home of some of the nation's best-known distilleries noted that his team's work profiling 60 American whiskeys has resulted in a treasure trove of information that could prove useful for whiskey-makers
Comparable work he conducted with wines for his doctoral degree gave winemakers a new perspective on how oak barrels contribute to aroma he said.
Whiskeys'chemical profiles could be used for distillers'quality assurance or process improvement programs said Collins research director at the University of California-Davis Food safety and Measurement Facility.
It's difficult to get a whiskey business going when you typically need to age the product for three or four years or longer.
Another application of our broader project that includes international whiskeys could be helping manage counterfeit and fraud
which is a huge issue for expensive scotches that are exported from Scotland to customers all over the world.
Using chemistry's latest analytical tools Collins'team found that a single whiskey sample can contain hundreds of nonvolatile compounds the ones that tend to stay in the liquid rather than evaporate off.
Added up across multiple samples the number of compounds comes to about 4000 total a scientific testament to the complex molecular mingling that occurs as a spirit ages sometimes for decades in a 53-gallon oak barrel.
--though to the dismay of traditionalists some newer distilleries are branching out to maple wood and softer French oak used in wine-and cognac-making.
Starting with the raw material whiskey-makers tweak dozens of variables to adjust a spirit's character.
The insides of bourbon barrels are charred. Spirits from various combinations of rye corn wheat malted barley and--more recent additions to the whiskey repertoire--oat and millet are added to the barrels.
Then additional factors of temperature humidity and air pressure come into play affecting how deeply the spirits seep into the wood
and interact with its sugars tannins and other compounds that infuse flavors of vanilla caramel and others.
Lastly how long a spirit ages plays an important role in its final character. Of the thousands of compounds in the resulting products the scientists narrowed the field down to 50 to 100 contributors including fatty acids alcohols
and tannins comprising a spirit's signature that distinguishes a Tennessee whiskey from a bourbon.
But not all varieties of whiskey tested were identified easily through chemical profiling Collins noted. Though the ratios of grains used to make them differ significantly bourbons
and rye whiskeys made in the same distillery developed chemical signatures that looked more like each other than those of bourbons and rye whiskeys respectively of another producer.
In some cases there's a distillery fingerprint that overrides the difference in the grains he said.
Collins'presentation was part of a two-day symposium called Polyphenolic Chemistry in Food Science: Flavor Color and Biofunctional Properties.
and milk to beer and wine--will help California more accurately determine the number of allowances allocated to these manufacturing facilities.
The Northwestern group led by Masanet worked on the tomato canning dairy processing snack foods and wine industries.
or effluent from most sewage treatment plants clean enough to drink. Traditionally however sewage treatment plants simply discharge the water into rivers or streams.
and have a relatively neutral taste (in contrast to the slightly earthy bitter taste from grape-based colorings.
and cereals) and fish with olive oil as the primary source of monounsaturated fat (MUSF) and low to moderate intake of wine as well as low intake of red meat poultry
#Scientists sequence genome of high-value grape, seek secrets of wines aromademystifying the chemical processes that create a wine's aroma
which the most healthy of red wines are fermented. Though seemingly disparate the twin breakthroughs have a common midwife:
Wines made from the Tannat are known as the most healthy of red wines due to their high levels of procyanidins said to be good for reducing blood pressure lowering cholesterol and encouraging healthy blood clotting.
A wine made with Tannat has twice the tannins of Cabernet sauvignon Merlot or Pinot noir. Sequencing the grape's genome will allow vintners to protect a valuable niche in the world's $300 billion wine industry.
Now the same researchers are probing a secret of nature of potentially great commercial interest as well:
and other environmental factors affect the expression of genes in grapes and the chemistry of wine's aromas and color.
If we can determine through biotechnology the factors that determine a wine's aroma and color we can potentially apply that information to create more pleasing and valuable products.
Tannat is the national grape of Uruguay South america's 4th-largest wine producer with 8500 hectares (21000 acres) of vineyards.
which the country's signature wines are produced. Plantings of Tannat (also known in Uruguay as Harriague) have been increasing each year as that country's wine industry develops.
Though a small player still Uruguay is a rising star in the world's wine industry exporting about 17%of its production (over 20 million litres valued at $15 million in 2012;
a roughly 500%jump in the value of exports from 2004. The main exports are Tannat
The newer vines tend to produce more powerful wines with higher alcohol levels but less acidity as well as more complex fruit characteristics.
Fewer crop losses anticipateda new study about the common problem of preharvest sprouting or PHS in wheat is nipping the crop-killing issue in the bud.
which can then be used in a classical fermentation process to produce alcohol similar to beer or wine making.
But scientists had yet to explore the effectiveness of watermelon juice drinks enriched in L-citrulline.
#Healthy diet, moderate alcohol linked with decreased risk of kidney disease in patient with diabeteseating a healthy diet
and drinking a moderate amount of alcohol may be associated with decreased risk or progression of chronic kidney disease (CKD) in patients with type 2 diabetes mellitus according to a report published by JAMA Internal medicine a JAMA Network publication.
Daniela Dunkler Ph d. of Mcmaster University Ontario Canada and colleagues examined the association of a healthy diet alcohol protein and sodium intake with incident or progression of CKD among patients with type
while moderate alcohol intake reduced the risk of CKD (OR 0. 75) and mortality (OR 0. 69).
A healthy diet and moderate intake of alcohol may decrease the incidence or progression of CKD among individuals with type 2 diabetes.
A possible explanation would be a reduction in sugary drinks which girls replaced with milk.
An amino acid used in energy drinks taurine plays a critical role in the metabolism of fats stress responses
and undetectable to our taste buds--on the frozen broccoli the two compounds worked together to form sulforaphane Dosz said.
so they can market frozen broccoli that has all of its original nutritional punch. Until they do said she that consumers can spice up their frozen cooked broccoli with another food that contains myrosinase to bring the cancer-fighting super-food up to nutritional speed.
While the tea tortrix is native to Japan many similar moths exist in North american including the spruce bud moth grape berry moth light brown apple moth and summer fruit tortrix.
and drinks that people encounter every day such as tomatoes and apples. This might mean that when people sit down to eat a meal they each experience it in their own personalized way says Jeremy Mcrae.
This mixture then is placed in mesh bags suspended over funnels that in turn are above plastic bags containing alcohol to kill
#Young cannabis-smokers aware of the health risks91 percent of on average 20-year-old Swiss men drink alcohol almost half of whom drink six beverages or more in a row and are thus at-risk consumers
whether these young Swiss men read up on addictive substances such as alcohol tobacco cannabis or other drugs and are aware
Those who consume more likely to seek information16 percent of the young Swiss men surveyed had used electronic media in the last 12 months to actively find out more about addictive substances. 20 percent of at-risk consumers of alcohol
Moreover at-risk consumers of alcohol or tobacco seek information two and a half times more frequently than abstainers.
and especially the at-risk consumers rate their knowledge of the health consequences of alcohol tobacco
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