-rich in alpha-linolenic acid (omega 3 fatty acid), found in chia & flax seeds -reduced systolic BP, reduced C-reactive protein, reduced clotting factor Watermelons have viagra like effect -citrulline (found mostly in watermelon rind) can be converted to arginine, precursor for nitric oxide that dilates blood vessels - 6 glasses a day increase arginine levels by 20% but you can get gastric issues -think about what we eat, ginkgo doesn’t necessarily improve memory Wine -most talked about alcoholic beverage -French paradox, eat lots of fats but low incidence of heart disease -wine increases HDL cholesterol levels -has resveratrol (antioxidant) -wine prevents oxidation of LDL -ethanol metabolized by body to acetaldehyde to acetic acid, when alc is over consumed, body can’t produce enough enzymes to break down all acetaldehyde to acetic acid, resulting in hangover symptoms -Pinot noirs have lots of histamine -congeners, the more aged and coloured, the more congeners -whiskey from us or ireland, whisky from scotland & canada -whisky & cognac (brandy) most deadly hangovers -17th century, cork was discovered, more elongated bottles used -phylloxera steals nutrients from vines -red grapes = red wine -white grapes = white wine -red grapes = white wine when juice doesn’t come into contact with skin - sugars + yeast -> CO2 + ethanol -many types of yeast die at alcohol concentration above 15% preventing further fermentation - aging, two step process, 1-4 years in barrels then in bottles up to 50yrs, many chemicals responsible for the bouquet are produced in the 2nd stage - Bordeaux region: aristocratic wines, age well, Chateau Lafite, divided in many regions, Sauternes made from rotten grapes that dehydrate the fruit resulting in higher residual sugar concentration after fermentation process is complete - Burgundy Region: more personality wines, Cote d’or & cote de Beaune, Beaujolais are young wines -nouveau means wine isn’t aged and consumed in first year it is bottled
Champagne -made in northern region in france -made from red and white grapes -epluchage, special picking method -Christopher Merret, add sugar to wine for secondary fermentation - pressure inside bottles is 6.7 atm -remuage, move bottles around to prevent sediment -the smaller the bubbles the better the champagne -After the second fermentation, a small amount of sugar is added to the Champagne to sweeten it. The label on a bottle of Champagne indicates how much sugar has been added: Extra-Brut contains 0.5% sugar, Brut contains 1%, Extra Dry 2%, Sec 6% and Demi-Sec 10 % sugar. - ¼, ½ , 1, magnum (2 bottles), jeroboam (4), rehoboam (6), mathusalem (8), salmanazar (12), nabuchodonosor (20) -the more restricted, smaller area, the better the wine -haut medoc better than medoc The wine labelled ‘appellation la tâche controlée’ is an indicator that the wine is of higher quality according to labelling rules for French wines. On the other hand, ‘vins de pays’ are at the lower end of the spectrum in terms of quality.
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