We are getting a lot of manual spam lately, people using my top commenter’s list and using names from it and spamming to companies sites. I will delete ALL comments which are using company names, fake names or company’s web links. If you feel your comment are deleted on the wrong terms please contact me at morten@winesworld.net. And please tell me if one of the comments is fake with your name etc.

I will use this opportunity to recommend the WP Hashcash filter for fighting SPAM. It is absolutely marvelous for fighting automatic spam script, but it cannot do anything for the spam that is manually input by real people.

Do you have any input/advice in this matter? Please do not hesitate to leave me a comment.

Never miss a post! subscribe via RSS or subscribe via e-mail.   Post writer – Morten – E-mail

Meat was once considered a delicacy reserved for special occasions, yet today, at least in North America and in northern European countries quantities that are consumed daily border on dangerous.

Several studies were carried out on meat consumption and the latest research indicated clearly that individuals who eat 115 grams of meat daily run a risk (22 per cent of cancer, and 27 or heart related complications) of dying prematurely.

Red meat should be eaten once or twice a month and no more than 125 – 150 grams at a time. It is better to eat naturally raised chicken and wild fish.

Up to the recent past, people ate mostly vegetables, legumes, and very little fat. Red meat or any protein-rich food was eaten simply in small portions because of high cost only nobility and landowners could afford such luxuries.

In fact according to researchers, it takes 15 000 litres of water to produce one kilogram of red meat versus 1000 litres to grow one of vegetables. Eating excessive amounts of red meat has serious environmental impacts.

Red meat contains important nutrients, including proteins, vitamins B12 and B6, zinc, selenium, niacin, iron, phosphorus and potassium.

The human body needs 20 different proteins, 10 of which are produced by the body using the food consumed; the others have to be consumed. Red or other meats have them, and if consumed in moderate quantities once a week, will provide the required amounts.

Vegetarians make up for protein deficiencies by consuming nuts and legumes.
Regardless, everyone should know that sausages contain inordinate amounts of fat and preservatives. Processed foods i.e salami, prosciutto, and ham contain additives researchers consider to be unhealthy and recommend that they be avoided altogether, or be eaten in very small quantities and infrequently.

If you must eat meat, choose the leanest cuts, or better yet, try buffalo or game. Both are raised in huge farms and roam the land but naturally their meat is lean, though not as “juicy” and succulent as beef.

The question of grass-fed beef is often asked, but seldom honestly answered. Grass-fed beef is leaner than “farmed” beef, and has a grassy, more “rustic” texture.
“Farm raised” beef is fed with industrial feed that contains a lot of additives, and due to concentration of animals in small buildings a must be treated with antibiotics to keep them “healthy” and alive.

This is definitely not natural!

Never miss a post! subscribe via RSS or subscribe via e-mail.   Post writer – Hrayr Berberoglu – E-mail – Read his books?

Sulphur dioxide is a colourless gas with a strong and unpleasant smell. Although it is toxic, many processed foods, and wines in particular, contain sulphur dioxide as a preservative.
A small amount is used, yet some people are highly allergic to sulphur dioxide. The WHO (World health Organization) set .7 mg per kilogram of weight per day as safe. Hence, a 60 – 80 Kg. Weighing person can ingest 42 – 56 mg. per day.
Some wines contain 10 – 200 mg. per litre. According to US laws, the label must state that the wine contains sulphite (the generic term used for sulphur dioxide) but not quantity, simply because sulphur dioxide dissipates over time.
Winemakers can and do use sulphur dioxide at four stages of wine production – harvesting, crushing, fermentation and bottling.
Harvesting – sulphur dioxide is applied to inhibit an uncontrolled fermentation caused by wild yeasts.
Crushing – sulphur dioxide may be added to prevent wild yeasts from interfering with fermentation. Winemakers prefer cultured yeasts, which are sulphur dioxide resistant.
Fermentation – sulphur dioxide may be added at any time to stop or prevent malolactic fermentation. Fermenting yeasts naturally produce 10 and up to 30 mg/L, but the latter is rare.
Bottling – sulphur dioxide is added during bottling to prevent oxidation and an accidental fermentation in the bottle. Both are highly undesirable. Sweet wines are particularly prone, and some winemakers use large amounts to avoid both. In Germany winemakers like “sterile” bottling, which largely eliminates fermentation in the bottle.
Sulphur dioxide manifests itself in two forms – dissolved in wine (fixed) and volatile (free). The latter smells, the former affects flavour and can be tasted.
Generally, white and sweet wines are treated with sulphur dioxide. Sweet wines contain more sulphur dioxide. Red wines do not require sulphur dioxide as they contain naturally higher levels of natural sulphur dioxide and antioxidants.
Excessive oxidation ruins wine, controlled oxidation adds complexity, particularly to sherries, vin jaune and Madeiras.

Guest Writer – Hrayr Berberoglu E-mail or interested in his books?.

Surströmming (“soured (Baltic) herring”) is a northern Swedish delicacy consisting of fermented Baltic herring. Surströmming is sold in cans, which when opened release a strong smell. Because of the smell, the dish is often eaten outdoors. However, opening the can under water or inside a plastic bag, somewhat lessens the smell, as well as prevents the person opening it from being soaked in brine, as the fermentation often builds up a considerable pressure inside the can.
( source: Wiki )

————————————————————————————-
Do you like my articles, subscribe to my RSS feed.
Or you can get the articles sent by e-mail.

In the series products we are sceptical of we have found canned cheeseburger.

The product can be purchased here: link.

But I must say that we are MOST sceptical. The product is prepared by putting the box directly into hot water and let it boil in x-number of minutes. Do you want to sample?