and EPOC laboratories (OASU CNRS Universitã Bordeaux 1) and published in the journal Nature changes the order for global carbon footprints.
It's a surprise to find methane is such a big source of energy in these gin-clear waters famed for their luxuriant plant growth said co-author Professor Mark Trimmer Head of the Aquatic Ecology Group at Queen Mary
and weight of the catch for 40 species. The hydrological data include daily water level measurements recorded in the Madeira Purus and Amazonas-Solimã es rivers.
and alcohol intake and exclude deaths within a year of the food survey. The study published in the Journal of Epidemiology
They also put a spider in alcohol as holotype the obligatory reference specimen for the naming of any new species
or drink the CDC says. Story Source: The above story is provided based on materials by University of Florida Institute of food and agricultural sciences.
if the tendency is to have lower precipitation in combination with deforestation the suitable habitat for the bees is going to be reduced said Margarita LÃ pez-Uribe the paper's first author and a graduate student at Cornell.
#Texans are turning to a different kind of spirit--vodka --and saltier is known bettertexans for enjoying local beers
and Dr pepper soft drinks now have a growing beverage industry that would appeal to James bond who is well-known for enjoying a good martini.
Distillers are producing at least 17 Texas vodkas researchers reported in Dallas today and the most popular are surprisingly those that are a bit salty.
Their report Shaken not stirred y'all: A comparison of select Texas vodkas covered the results of group tastings on the vodkas as well as some surprising facts about the state's alcoholic beverage market.
It was part of the 247th National Meeting & Exposition of the American Chemical Society (ACS.
The Texas vodka industry is just exploding said Diana Mason Ph d. the lead researcher of the work.
Two years ago when we started the study there were only six vodkas in Texas. Now there are 17 and counting.
The expansion of the Lone Star State's distilleries is limited not to vodka either. Right now there are more than 25 distilleries in the state of Texas
which actually produce a lot of vibrant and diverse alcoholic spirits including vodka said Timothy W. Stephens a graduate student at the University of North Texas Denton where he
The list is expanding to include the production of rum gin whiskey bourbon flavored liqueurs and even agave spirits similar to tequila.
And more than 273 wineries have cropped up in the Lone Star State according to Stephens. In their vodka-tasting study 50 men
and women each sampled multiple small shots of the state's vodkas--presented in test tubes of course Mason said participants only consumed at most an ounce of vodka
because researchers used the swish and spit technique popular in wine tastings. The results were said surprising she.
So it was dissolved the salts in the vodka that affected the people's taste buds said Stephens. Besides conductivity (which was a test the researchers used to detect the salts) the team checked the color acidity cost and density of the vodkas.
Even the source of the vodka--corn wheat rye barley potato berries and cactus--didn't affect peoples'preferences he noted.
Stephens said he plans to conduct further taste studies on Texas-made bourbons whiskeys gins and rums.
Although relatively few people drink raw milk--it's thought to comprise less than 1 percent of milk consumed nationwide--Gardner said he believes in making sure that the claims regarding foods
whereas sausages eggs sweets sugary drinks salty fish and saturated fats from milk products and spreads were indicated as unhealthy.
Preliminary ORNL analysis in collaboration with the National Renewable Energy Laboratory in Colorado shows the catalytic technology could be retrofitted into existing bio-alcohol refineries at various stages of ethanol purification.
Phenolics are antioxidants similar to those in grapes and red wine. Compared to plants grown in normal soil without bacteria plants grown in stamp sand alone showed a fivefold increase in phenolics.
It's efficient said Philippe BÃ gin MD a visiting scientist at Stanford and the paper's lead author.
The research team confirmed in other studies that eating strawberries also protects against ultraviolet radiation reduces the damage that alcohol can have on the gastric mucosa strengthens erythrocytes
Instead RTC researchers tested the Buoy Deployed Seeding (Buds) restoration technique. They first harvested eelgrass seedpods from several eelgrass beds in San francisco bay then suspended the pods within floating nets over experimental tanks (called mesocosms) supplied with Bay water and with or without sediment from the original eelgrass areas.
and are used probably for creating starch-filled turions specialized buds produced by aquatic plants for overwintering enabling them sink to the bottom of ponds
Our results show that Vitamin c deficiency should be considered a risk factor for this severe type of stroke as were high blood pressure drinking alcohol
This is the first study showing that grape seed can enhance the potency of one of the major chemotherapy drugs in its action against colon cancer cells says Dr Cheah researcher in the School of Agriculture Food and Wine.
These findings could be a boost to the wine grape industry as it value adds to
After roasting cocoa seeds are ground into a paste called chocolate liquor. The liquor separates into dry cocoa and cocoa butter or fat.
Chocolate Ingredientscocoa is heated and combined with other ingredients such as sugar and milk to create chocolate bars and candy.
Dark chocolate is at least 35 percent cocoa liquor; and milk chocolate 10 percent. White chocolate has cocoa butter but no chocolate liquor.
Chocolate contains protein magnesium and flavanols (antioxidants. Dark chocolate has caffeine; white chocolate does not.
#Dark chocolate, red wine will keep your honey heart-healthy this Valentines day, expert saysforget the oysters and the champagne this Valentine's day.
and red wine said Loyola University Health System preventive heart specialist Sara Sirna MD. Red wine and dark chocolate taste great
and have heart-healthy components said Dr. Sirna who also is a professor of medicine at Loyola University Chicago Stritch School of medicine.
Red wine contains resveratrol which has been found to lower blood sugar and LDL or bad cholesterol. It also is a source of catechins
and drink consumed over a week at the time of study entry among 753 people who developed new-onset type 2 diabetes over 11 years of follow-up with 3502 randomly selected study participants.
and sugary drinks is bad for our health it is very reassuring to have messages about other foods like yoghurt
red wine or other alcohol; fish; coffee; and vitamins or other supplements. More than 71 percent of people surveyed said that they heard moderate or high levels of contradictory information about nutrition.
We were told it was the ultimate health drink. It is packed full of nutrients like calcium and other minerals vitamins including Vitamin d protein fat and sugar in the form of lactose.
and vegetables such as parsley thyme and celery and anthocyanins found in berries red grapes wine and other red or blue-coloured fruits and vegetables.
what we are seeing is that people who eat foods rich in these two compounds--such as berries herbs red grapes wine-are less likely to develop the disease.
or wine may contain some beneficial substances. If we can start to identify and separate these substances we can potentially improve healthy eating.
But until now other than depending on their taste buds chocolate connoisseurs had no way of knowing whether they were getting
Dapeng Zhang and colleagues note that lower-quality cacao beans often get mixed in with premium varieties on their way to becoming chocolate bars truffles sauces and liqueurs.
#New evidence of Nordic grog discovered in Scandinaviaa blazing fire was not the only thing to keep Bronze
From northwest Denmark circa 1500-1300 BC to the Swedish island of Gotland as late as the first century AD Nordic peoples were imbibing an alcoholic grog
and/or rye--and sometimes grape wine imported from southern or Central europe. New research published in the Danish Journal of Archaeology examines evidencederived from samples inside pottery and bronze drinking vessels and strainers from four sites in Demark and Sweden.
The research proves the existence of an early widespread and long-lived Nordic grog tradition one with distinctive flavors
and probable medicinal purposes--and the first chemically attested evidence for the importation of grape wine from southern or Central europe as early as 1100 BC demonstrating both the social and cultural prestige attached to wine and the presence
and drinking the southern beverage of preference grape wine though sometimes mixed with local ingredients.
The bucket was part of a standard imported Roman wine-set and the woman held the strainer-cup in her right hand.
and interior of a strainer-cup again part of imported Roman wine-set provided the fourth sample.
According to Dr. Mcgovern the importation of southern wine grew apace in the Bronze and Iron ages and eventually eclipsed the grog tradition--but never completely.
Many of the ingredients in Nordic grog went on to be consumed in birch beer and as the principal bittering agents (so-called gruit) of medieval beers before hops gained popularity and the German purity law (Reinheitsgebot)
which limited ingredients of beer to barley hops and water was enacted in Bavaria in 1516
and eventually became the norm in Northern europe. About the closest thing to the grog today is produced on the island of Gotland in the Baltic sea Dr. Mcgovern noted.
You can taste Gotlandsdryka in farmhouses. It's made from barley honey juniper and other herbs like those in the ancient version.
Story Source: The above story is provided based on materials by Taylor & francis. Note: Materials may be edited for content and length.
#4 Limit Your Alcohol. While some studies suggest potential health benefits of moderate alcohol consumption the evidence is clear that excessive alcohol intake is bad for your health
and specifically can raise certain types of cancer risk. For women even a few drinks a week may increase breast cancer risk.
Even overuse of mouthwash which contains alcohol Varvares says has been linked to mouth cancer. TAKE ACTION:
Take a realistic look at your alcohol consumption and consider whether it falls within the recommended range:
two drinks per day for men and one drink per day for women.##5: Wear Sunscreen and Avoid Tanning Beds.
As many as one in five Americans will develop skin cancer during their lifetime. Sunscreen which blocks dangerous rays from the sun is your best bet to avoid skin cancer.
and one for the intensity with respect to each of the five tastes sweet sour salty bitter and spicy.
The research by the Schools of Psychology and Biosciences at The University of Nottingham Malaysia Campus (UNMC) is comparing two different health drinks.
The aim of his latest research project is to study what effect a drink made from carrots
In the study researchers applied electronic tongues developed in his lab to measure the maturity of eight different types of grapes (Macabeo Chardonnay Pinot noir Cabernet sauvignon Shyrah Merlot
and very low in sodium so these drinks help maintain a healthy balance of electrolytes.
what make these drinks good substitutes for cow's milk concludes Chelo Gonzã¡lez. Story Source:
of which served food and drink. The waste that was examined included collections from drains as well as 10 latrines and cesspits
like hand-cranked kitchen tools and screwdrivers. Or consider other interesting inventions, like this pedal-powered universal appliance for the home.
They don't need really to worry in developed countries about getting water to drink. But  there are certain areas where you have the opportunity to use water more mindfully.
and many people were buying imported bottled water to drink. My father wanted to go see the disaster zone.
Another cure for whisky's carbon hangoverthe stink of methane is not what comes to mind
sweet smells of a whisky distillery. But Scotland's Bruichladdich Distillery is hot on the scent of a whisky industry with a cleaner finish.
The company says its operations on the Isle of Islay now run 100 percent on methane produced on its seaside grounds.
But they threw their pot ale (the leftover swill of dead yeast and water) into the ocean.
Transporting the pot ale to a different stretch of coast where a pipe would expel it into the Sound of Islay was pricey.
But now that pot ale helps with the electricity bills, as feedstock for the distillery's new anaerobic digester.
Back to the Scotch. Bruichladdich makes around 46,000 cases of single malt whisky annually. With that comes thousands of tons of pot ale.
The company customized its digester The Independent reports, by breeding microbes to specifically handle the pot ale from this distillery.
In addition to their previous transportation costs, their new disposal strategy reportedly saves the distillery almost $250, 000 a year on electricity.
Installing the device came in at around $450, 000. The Independent quotes Bruichladdich's owner Mark Reynier:
and in the whisky industry that just don't work or are simply PR exercises. This, though, was a very interesting concept that made good business sense.
No numbers were given on just how high the emissions for the $6. 5 billion whisky industry are.
In somewhat similar ventures as Bruichladdich's, Helius Energy recently announced plans to build a 7. 2-megawatt power plant in Speyside that will burn whiskey waste and woodchips, providing about 9, 000 homes
Beverage giant Diageo is also currently constructing a $150-million bioenergy plant in Fife to capitalize on their whiskey waste
A Scottish university has entertained even the possibility for whisky-powered cars by converting pot ale and draff to a butanol additive for gasoline.
If you prefer American whiskey, you can drown your carbon sorrows in the knowledge that those bottles travel fewer miles to get to your stateside liver.
Further, brewing beer is reportedly less energy-intensive than distilling whisky, but ounce for ounce beer drinkers tend to imbibe more.
Scots to blend whiskey with tidal power In Scotland, a greener whisky rebellion Human waste now heats British homes Image:
Wikipedia Commons and Flickr/Joshua Rappeneker
Apple bakes fitness deeper into its ipod nano device with Nike+Ten years after its debut, Apple is integrating fitness more deeply into its line of ipods.
personalization and notification when the drink is ready. About the only thing the Briggo robot doesn't do is ask you how your day's going.
Still, customers occasionally wandered over to the kiosk to pick up their pre-ordered coffee drinks.
when a drink was ready and a touch screen for those who hadn't ordered remotely.
and entered Melanie as the pick-up name so the robot would announce that the drink he was about to order was for me.
the first drink is free. The order goes up into the cloud and lands with the robot,
so they can reorder their favorite drinks--with, for instance, a certain number of vanilla shots or certain amount of sugar.
They can order a drink, and you will get a message saying it's ready.
Nater said that traditionally, a student leaves class, walks 10 minutes to the Starbucks and waits 15 minutes for a drink.
There was a small receipt stuck to the side of the cup with my name, the name of the drink, the date,
The drink lacked nothing in the flavor department. Patrick Pierce is Briggo's director of coffee and kiosk operations.
Nater ordered another drink on his smart phone so I could see the operation from inside.
Brewed coffee takes 15 to 30 seconds per drink, and espresso takes up to two-and-a-half minutes.
hasn tried â¢t the Briggo drinks, but he was impressed by the price--$1. 40 for a cup of organic coffee.
But he likes the fact that Briggo's robot stores drink preferences so customers can easily repeat an order--which is advanced more than machines like the Rubi,
the menu includes more drinks (such as cappuccino and cafã Â au lait; the frothing mechanism has been perfected;
and drinks are available in three sizes, for both hot and cold. Furthermore, the unit can be monitored remotely,
As for Nater, he's fired up about the robot and the drinks, but he's also eager for Briggo's next step in social media.
and order the exact same drink. Our drink is just a digital recipe Nater said,
and now people can put it out there for their friends. There's such a sharing and communal aspect to coffee.
The aptly-named Big Bud is a fully functional weed farm that features programmable lights,
So what kind of customers do you get who express interest in owning a Big Bud trailer?
Vodka, olive oil, wine-you name it and there's probably a group trying to preserve the traditional ingredients and means of production.
Take vodka for example. Many purists believe that Vodka should only be made with potatoes from a small subset of places.
But if you look in the liquor store you can find all sorts of things labeled as Vodka.
And this issue isn't going away. The better food scientists get at designing and building flavors
Wine on tap: This spring, Poste is starting to serve wine without the bottle. The restaurant is installing an eco-friendly wine-on tap system,
which saves money on shipping wine bottles. The wine (sauvignon blanc and merlot) will be served in the courtyard,
poured directly from the cask. Biodegradable products: For its togo orders, Poste uses biodegradable corn-based utensils, containers and straws from Bio-Plus Earth.
Market-to-Market dinners: Weland hosts a weekly market-to-market dinner, where he takes small groups on an excursion to the neighboring Penn Quarter Farmer Market.
He shops for fresh produce, introduces guests to local farmers, and takes them back to the restaurant where he prepares a meal with their purchases.
or enjoy a pint at one of the beer gardens. The nearby Botanischer Garten (Botanic Garden) features 54 acres and 15,000 varieties of flora.
the historic Hirschgarten is known now more for its massive beer garden than for its greenery,
The building is cooled at one-tenth the cost of structures with old fashioned, energy-sucking air conditioning.
and where nearby workers can stop for a drink. Washington monument Grounds at Sylvan Theater Winning architect:
picked mushrooms in Poland, consumed copious amounts of alcohol and prepared unforgettable meals. Albert Adrã Â a of elbulli fame, the only chef to have attended all six events
As part of this year's Melbourne Food and Wine Festival program, the Greenhouse uses the by-products of agriculture for insulation
I showed up with a bagful of newspapers, some plastic yogurt containers and a few beer bottles
This building was famous for its Tio Pepe jerez (sherry) sign, which has recently been removed, during restoration.
and paper mill and those guys would mix it back in with their black liquor. We came to them
Build better bricks with this beer brewing byproduct   Portuguese researchers have found a way to incorporate leftover brewery grains into a paste used to make bricks.
At this years Melbourne Food and Wine Festival foraging (along with fermentation) was a hot topic.
BERLIN--At the furthest end of a century-old beer brewery yard in Berlin, a shipping container with a greenhouse on top hums with the gentle sound of pumping water.
Though it would take 10,000 such farms to feed all of Berlin--including the grains needed for beer,
grapes for wine and other products--Echternacht said the point is not to replace traditional agriculture,
In the spirit of a thought experiment, he wrote, scientists should consider embarking on an extensive program of documenting,
a beer mug--reproduce it, and use the print to unlock the Apple iphone 5s. The current bounty has reached over $2500
including bitcoins, wine, Bulleit Bourbon, a dirty sex book and Maker's Mark. Scanning the Twitter hashtag#istouchidhackedyet,
We also just started making wine shippers. With wine, our material acts as an insulation.
Finally, we re starting to do some consumer products picture frames, bowls for your home. The idea is to think of this as a new kind of plastic.
The Scherer coal-fired power plant near Macon, Ga.,is labelled as the largest producer of greenhouse gases in the United states. In 2010,
as the Spanish swear that the seeds provide much richer flavor for both table and wine grapes.
Most wineries also seem to be producing the wrong type of wine,(like) cheap table wine,
higher quality terroir-driven wines, said Fabio Bartolomei, co-owner of the small organic bodega Vinos Ambiz.
don't fix it, in the world's third largest wine producer. He thinks the trick is advocating more traditional techniques that have less of an environmental impact
and don't make wine at all. In the future I may take on more vineyards and grow the grapes myself, Bartomolei continued.
and drinks we bring home--the equivalent of $2, 275 annually for the average family of four, according to researcher Jonathan Bloom in his 2010 book on the topic, American Wasteland.
For this entrepreneur's success, liquor is quickerat around 4 p m. on a Wednesday, the interior of the New york city bar Employees Only lives up to its name.
Head bartender Dev Johnson, in a pork pie hat and waxed mustache, considers a new whiskey for his shelves.
This is a whiskey that I produce, she tells Johnson. We just launched October 1. It's a single malt whiskey from Cognac, France.
She continues, diving into details on the farm distillery, fermentation methods, yeast strands, and how she finishes the stuff in cognac barrels.
Johnson swirls the whiskey in his glass. He sniffs the pale gold liquid and his eyes move upward in contemplation.
He takes a sip, washes it in his mouth for a few moments, nods, and spits into a bucket behind the counter.
Johnson's reaction to her whiskey is a first. After spending 25 days offering samples of Brenne at upscale bars and liquor stores around Manhattan,
her whisky's appeal lies in its palatability. In reviews, a bottle of Brenne was described as silky, rich and sweet.
which is a Japanese whiskey brand, she said. I had their Yamazaki 18 year. I'll never forget the moment,
I loved whiskey from that moment on. And I read everything I could about it.
Whiskey Woman When Patel's husband traveled abroad for work, he'd bring back more whiskeys for her to try.
She discovered that many of her favorite brands were unavailable in the U s . So she decided to import them herself.
The young company imports whiskey to the U s. from nontraditional places--generally nations that aren't named Scotland or Ireland--and exports American craft whiskey.
In her new role, Patel looks all over the world for quality whiskey, importing from unlikely places such as Tasmania.
I was really looking for a specific profile of whiskey, she explains. I wanted something that was different.
and brings a new profile to the whiskey scene. That's when a friend suggested she visit a small cognac distillery in Cognac, France.
A third-generation cognac maker was also distilling single malt whiskey for his own personal consumption,
making it by using the same techniques as for cognac, but with organic barley instead of grapes.
I said,'Look, I think it's beautiful, this is exactly what I've been looking for.
'It would be the first single malt French whiskey to be imported to the U s. Before she gave the whiskey the Brenne label it now holds,
At the time, the whiskey finished aging in Limousin oak barrels. Patel suggested an additional step.
He was producing all this cognac, and I said, 'Why don't we transfer the whiskey to the casks that had the cognac in them?'
'she said. And it just put the finish on the whiskey that we were really looking for.
It was good enough, in fact, to introduce to the New york city market this year--with other large cities planned in 2013.
Sniff Test Back at Employees Only, Patel and bartender Dev Johnson have begun discussing their mutual acquaintances in the whiskey industry.
He takes his glass of whiskey and adds a splash of water. Swirl, sniff, sip.
the $11, 000 Blossom One Limited features the kind of high-tech precision that's sure to appease the taste buds of even the most discriminate of coffee snobs.
Fungus threatens the gin and tonicif they remake Casablanca, Rick's lament could be that there are NO gin joints in all the world.
--It's the first day of summer, and devotees of the gin and tonic are staring down a disease that threatens to obliterate their classic hot weather elixir.
Yes, mother nature is playing party pooper again. This time, she's spreading a fungus that is attacking juniper trees,
which yield the berries that give gin its flavor. No juniper, no gin. Juniper is in serious trouble,
said Plantlife Scotland, a Scottish charity supported by Prince Charles that has asked the public to help monitor the decline of juniper trees in Britain.
Although juniper used in most commercial gins is largely from Eastern europe nowadays, The british population is key to survival of the whole species,
Shudder at the thought of a world with no gin. Tennessee williams, The Great Gatsby, Somerset Maugham and Raymond Chandler could not have done without.
as his martinis feature gin and vodka. Gin gave Dutch courage to 17th century soldiers before battle-the word gin comes from
among other sources, the Dutch jenever for juniper. In a life bereft of junipers, there never would have been a gin joint for Humphrey Bogart's Rick to lament inã Â Casablanca.
Gin drinkers of the world unite! Fight back against Phytophthora! As a side benefit, the sooner you stamp it out,
the sooner you won't have to pronounce it. Photos: Humphrey Bogart in Casablanca from Filmfoodie. Juniper berries from MPF via Wikimedia.
Ten-foot plant eats sheep Links to more drinks on Smartplanet: At last, a cork that screws in an out of the wine bottle A shift among the world's biggest drinkers Getting crafty:
small batch distillers push the alcohol industry envelope Will fracking ruin the German beer industry?
Germans thirsting for U s. beer The Democratic Republic of Beer
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