The holiday looms, and so does Christmas. All you want to do is chill out after what’s been a hard year. But that’s not always the easiest thing to do – you know the bit about life being “the thing that happens while you’re making other plans”.

For some, chilling out may mean booking a camping site 20 km from the nearest village a year in advance. Or going into a Trappist monastery until the festive season is over.

But most people will have a more sociable time – either at home, visiting relatives, or at the seaside somewhere. Who knows, you might need to get back to the office in January to get some rest. In order to get the most out of your break , women24.com suggest that you try and avoid the following festive season stressors.

Guests galore. You have a big house, and over Christmas it fills up with aunties, grannies, nieces, uncles – you name it. Instead of looking after four people, you are now looking after twelve. This is no holiday for you, as you are the unofficial entertainment committee, the caterer, the conflict resolution specialist, and the local cleaner. If you live in a popular destination, you might have to put your foot down. Or at least put together a duty roster for the cooking and the cleaning. And, for heaven’s sake, don’t feel you have to be the unofficial tour guide. Take a day or two off and let the guests entertain themselves.

Feeding frenzy. Food, food, food. It’s all over during the Christmas season and it’s lying in wait for you everywhere, and we’re not talking about celery sticks either. It’s chips, cakes, cheese snacks, chocolates, to name but a few. And, after all, you’re on holiday. So why not? That’s fine, but just don’t get into a new habit. Most people end the festive season with quite a few kilos that were not there in November. Don’t become a festive season fatty.

Booze bonanza. From the office party to friends’ homes, to family barbecues – booze is no stranger to the festive season. And often, other people are paying for it. By all means have a beer or two, if you’re not driving, but don’t binge on booze. Drinking too much is something that carries its own punishment with it, a bit like eating that second helping of hot Indian curry. And do remember, that everyone likes you to have a drink or two, but nobody likes having a social embarrassment at their parties. Fall down drunk, or insult one of the other guests, and you can be sure you’ll be off the party list. Forever.

I’m so lonely. Some people wish everything could be a little quieter. Others wish for a break from the peace and quiet and they dream of the phone ringing or a horde of guests arriving. The secret is to arrange a few things in advance. Invite people for supper, get a friend to go with you to a movie, or organise a day or two away in a different place. Don’t wait until the festive season is upon you before doing something about your social calendar. It’s not going to happen by itself.

Exercise inertia. Most people give their exercise regimes a break during the festive season. It is, after all, the end of the year. Problem is, many people overindulge completely on the food front at the same time, and coupled with a fortnight of couch-potato-ism, your waistline might be expanding at the rate of knots. Go for a walk with the family, run along the beach, play volleyball. Do anything to burn up those extra calories. And get back into it early in the new year.

Credit card crisis. The last of the Big Spenders. If that describes you in the shopping centre with your Christmas bonus and your credit card, you’re obviously a sucker for all those Christmas ads. And you’re going to be stony broke in January, and depressed in February when the credit card statements start arriving. Point is that you can probably buy just as nice a present for R100 as you can for R200, or R400. You just need to plan it well. It’s the thought that counts, not the size of the present.

Sunburn stress. The sun in the southern hemisphere is vicious , and skin cancer is a real danger. And remember that the damage is cumulative. Burning yourself to a crisp or having a whimpering and sunburnt child on your hands, is no way to spend Christmas. Speak to your pharmacist and get a high-factor sunblock before you head for the beach. And speaking of the beach – watch out for bluebottles or pieces of broken glass in the sand.

Crowd control. Think of Christmas, and what many people see are teeming masses of people in a shopping centre, all of them with a mission, and accompanied by at least two unwilling and exhausted kids. It can be avoided – do your gift shopping in November and do a bulk grocery shop before 18 December. Milling crowds can be exhausting, and elicit everything but the Christmas spirit in you. In fact, it can bring on a bout of trolley rage.

Gift of the grab. Frantic last-minute gift-buying is a killer – not only don’t you get what you are looking for, you also spend a fortune on it. Rather than give unwanted and expensive presents, go for gift vouchers – at least people will appreciate them, even if they are not the most personal of offerings.

Family fest. Family. You get them, you don’t choose them. And never is it more obvious than at Christmas time when Uncle Freddy is holding forth on all his achievements, or Aunt Doris is slurring after her third beer. Or your cousin’s kids are running around screaming, chasing your poor cats. Then there are the endless questions about when you are going to tie the knot, have babies etc. Family get-togethers seldom do much for your self-esteem. Just repeat the mantra, “It will soon be over for another year.”

Arniston Bay has a wide wine range that will suit any palate for all the festive season occasions.

Source: women24.com

The festive season is famous for bringing family and friends together. This will undoubtedly result in more social eating and of course drinking. Here are some principles to apply this season:

Know your limits:

Safe and healthy alcohol intake levels are 30g/day for men and 20g/day for women (women generally have less of the enzyme that helps break down alcohol in the body).

This means that one unit of alcohol a day is considered safe and healthy for an adult female and two units for a male. One unit = 340ml beer, tot (25ml) spirits, 50ml port, sherry or muscadel or 120ml wine.

Moderation is key:

Spread your weekly alcohol allowance as evenly as possible over seven days. Infrequent bingeing on alcohol can bring on attacks of gout or pancreatitis, and may cause abnormalities in heart rhythms and increases your risk of cancer.

Stretch your intake:

Use plenty of ice, water or soda water in spirit drinks or white wine (to make a spritzer); this dilutes the alcohol while increasing the volume so you drink less. Ensure your first drink is some other liquid e.g. a mineral water or a cooldrink – your alcoholic beverage should not be used as a thirst quencher.

Arrive alive:

On average it will take the liver about an hour to break down one unit of alcohol. So even after a night’s sleep, if you have had six cans of beer or two bottles of wine, you could still be over the legal limit the next day. Remember that, when driving.

Being fitter makes no difference to the rate of absorption. But, the absence or presence of food and the type of fluid that accompanies the alcohol does. Alcohol consumed on an empty stomach is more rapidly absorbed. Water and fruit juices mixed with alcohol slow the absorption process, whereas carbonated drinks (because of the carbon dioxide) will speed it up. Warm alcohol is absorbed quicker than cold alcohol.

Weight gain:

The calorie content of alcoholic beverages (which depends on the percentage of alcohol, the type of beverage and the type of mixture) plus the behaviour associated with drinking all have their part to play in the effect it will have on your weight.

When drinking alcohol, you tend to snack more, especially on the high fat foods, often available in social drinking environments. Eating high in fat take-away food (e.g. pies or burgers) late at night is another typical problem which arises after drinking, especially in students and young adults.

If you are watching your waistline, consider that one unit of alcohol is roughly equivalent to a slice of bread. It is then prudent to occasionally substitute a carbohydrate during the day to compensate for a drink or two that night.

Apply the 24 hour rule for training:

Avoid alcohol in the 24 hours prior to exercise. After exercise, once you have rehydrated and refuelled with carbohydrates, enjoy alcohol (and here I must include the ‘in moderation’). However, if you have any soft tissue injuries or bruising, abstain from alcohol for another 24 hours.

Fake it:

My personal favourite – a Rock Shandy (soda water, angostura bitters, ice and a slice of lemon) gives the impression of being an alcoholic drink, but hardly contains alcohol and calories – a sneaky option when friends continuously want to buy you a drink when they spot you standing empty handed.

Did you know?

Using thinner, taller glasses (especially wine glasses) can help you reduce your consumption. Research shows that people consume more alcohol when drinking out of shorter, wider glasses.

Read more on  iafrica.com

A recent study found that consuming a glass of red wine before dinner may help shed a few pounds by increasing a woman’s sense of fullness.

But some dieticians indicate that wine may also hurt a weight loss program because the wine reduces the ‘focus on appropriate eating’. In other words, after a little too much wine, the bag of potato chips may become irresistible.

Read more on winemag.com

Mother’s Day menu are usually associated with a breakfast in bed or maybe a sweet treat for dessert. But a breakfast in bed can be an administrative nightmare and a disaster waiting to happen especially with the kids running around the bed. 

So this year, what about a funky yet healthy dish which will be the perfect meal for mom? 

Recipe: Salmon with Potato salad   Ingredients 

• 500g  new potatoes (about 10) ·        
• Salt and black pepper 
• 4 tablespoons olive oil 
• 4 180 g skinless salmon fillets 
• 2 tablespoons prepared horseradish 
• 1 tablespoon white wine vinegar
• 2 scallions, sliced 
• 1/2 small bunch watercress, thick stems removed (about 2 cups) 

Directions 

Place the potatoes in a medium saucepan. Add enough cold water to cover and bring to a boil. 

Add 1 teaspoon salt, reduce heat, and simmer until tender, 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters. 

Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. 

Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper. Cook until opaque throughout, 4 to 5 minutes per side. 

In a large bowl, combine the horseradish, vinegar, scallions, remaining 3 tablespoons oil, ¼ teaspoon salt, and ¼ teaspoon pepper. 

Add the potatoes and watercress to the dressing and toss to combine. Serve the salad with the salmon. 

Recommended wine: The Arniston Bay Chenin Blanc Chardonnay will be a perfect match with this meal. 

Source: realsimple.com

Picnics are all about the food, company, and of course, the perfect wine to pair with all of that.

Picnic fare is all about the variety, ease, and “travel ability”. The food has to survive the time it takes to get to the picnic area, handle not being too cold for a long period of time (unless you want to lug around a cooler) and not be too messy. These tend to be foods that are lighter: the cold fried chicken, veggie trays, lunch meats, and fruit. Crisp, delicious white wines are a must in these situations. You can buy those freezer sleeves that can slide over bottles to keep them cool so you don’t have to worry about carrying too much ice with you. I think Sauvignon Blanc and crisp wines like it are a good choice. Chenin Blanc, Pinot Gris, and Semillon  are among my favorite varietals too. They are bright, acidic, and loaded with crisp citrus fruit and minerality. Lighter white wines like this make the food come to life while refreshing your palate.

The Arnsiton Bay Sauvignon Blanc / Semillon is a perfect beach picnic wine.

Rosé wines are so versatile that they are a must-pack with your picnics. They are served chilled, just like white wines, so slide a freezer sleeve over this wine, too. It’s also acidic, but the red wine it’s made from offers a little more melon/strawberry/red fruit qualities that pair well with many food types.

The Arniston Bay Pinotage  Rosé is a great versatile wine for your picnic basket.

Source: wine.lovetoknow.com

Wine and food pairing has many dimensions and in some instances it can be very confusing but it can also be very rewarding.

Pairing wines with vegetable-focused dishes – including vegan and vegetarian foods – is easy, but it’s also a way to flex your creative muscles. Honestly, choosing wines for these dishes can result in some of the most exquisite pairings if we understand a few basic principles:

1. Powerful flavours in food and richness call for powerful wines.

2. Lighter food flavours require lighter wines.

3. Spicy, salty, or smoky flavours in food welcome lighter, fruity reds, and off-dry to semi-sweet whites.

4. You can pair food with wine by creating complementary pairings, where the food tastes like the wine (pasta with fresh herbs, olive oil, and olives paired with fresh, herbaceous Sauvignon Blanc). Or you can go the other direction with contrasting pairings, the food and the wine have opposite flavours and textures (an earthy mushroom risotto, for instance with a fruit-driven Pinot Noir).

One of the keys to enjoying a great wine and food match is to consider the cooking method you apply to a dish.

The Arniston Bay Sauvignon Blanc is a great wine with a herbal grassy character, ideal for herb orientated dishes.

Source: winetimes.co.za

Chicken salads are easy meal options, especially in summer. Here’s a simple recipe which is delicious when shared with friends and served with Arniston Bay Chenin Blanc Chardonnay.

Ingredients

• -250g  rice noodles or angel hair pasta
• -1 tablespoon olive oil
• -4 180g  boneless, skinless chicken breasts
• salt and pepper
• -1/4 cup fresh lime juice
• -1 tablespoon toasted sesame oil
• -1 tablespoon sugar
• -1 jalapeno (preferably red), seeded and thinly sliced
• -1 bunch watercress (about 3 cups)
• -1 seedless cucumber, cut into ½ cm-thick half-moons
• -2 scallions, sliced

Directions

1. - Cook the noodles according to the package directions. Drain and rinse under cold water.
2. - Meanwhile, heat the olive oil in a large skillet over medium heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until browned and cooked through, 4 to 6 minutes per side.
3. - In a small bowl, combine the lime juice, sesame oil, sugar, and jalapeño.
4. - Slice the chicken. Divide the noodles, chicken, watercress, cucumber, and scallions among plates. Drizzle with the dressing.

Recommended Wine:

The Arniston Bay Chenin Blanc Chardonnay  will superbly  complement this meal.

This masterfully blended white wine  has fresh and lovely bright lime and herb aromas. It features a creamy richness on the palate but the dominant feature is citrusy freshness along with a bit of spice.

Source: Real Simple

While salads are perennially popular, in the scorching summer months they are the ideal choice for meals.

Not only is the cool crispness appreciated on a hot day but also the fact that the kitchen and the cook can stay cool as very little cooking is required for the salad.

This smoked salmon salad with rye recipe  is a perfect summer salad and great for a picnic or lunch dish.

The mayonnaise binds all the ingredients together, and it can be eaten with a fork or piled on to the bread and eaten as an open sandwich. This smoked salmon salad is quite thick with mayonnaise, making it suitable to pile on to sliced ryebread or crispbread. I like to use hot-smoked salmon but you can also use cold-smoked salmon.

 Serves 4.

 Ingredients

· 350g hot smoked salmon, flaked

. 1 punnet baby plum tomatoes, halved lengthwise

· 1/2 cup mayonnaise

· 1 tbsp mild mustard

· 1 tbsp fresh lemon or lime juice

· 1 cup baby butter leaves

· 1 cup curly endive, roughly chopped (spinach can be an alternative)

· 1/2 bunch chives, chopped

· 2 hardboiled eggs, chopped

.  freshly ground black pepper

Instructions

Combine the salad leaves and tomatoes, then fold through the smoked salmon.

Mix the mayonnaise with the mustard, lemon juice and pepper. Fold the mayonnaise through the salad.

Sprinkle the chopped egg and chives over the top of the salad.

Accompany the salad with some rye bread.

Recommended wine

The Arniston Bay Pinotage Rosé  will complement this dish. This is an uncomplicated easy drinking Rosé filled with sweet red berry and strawberry aromas.

Source: themercury.com

Some people see salads as a side-dish and not as the main course. But by adding some roast beef to a salad you can transform the ‘side-dish’ to a great meal.

The beautifully aromatic Arniston Bay  Pinotage Rosé will perfectly complement this meal.

Roast beef salad with goats cheese

Ingredients

• -2 small heads lettuce, torn into pieces 
• -350g sliced deli roast beef
• -1 large  tomato, cut into wedges
• -1/2 red onion, sliced
• -120g  soft goat cheese, crumbled
• -1/4 cup extra-virgin olive oil
• -2 tablespoons balsamic vinegar
• -2 teaspoons Dijon mustard
• -salt and black pepper

Directions

-Divide the lettuce, roast beef, tomato, onion, and goat cheese among bowls.

-In a small bowl, whisk together the oil, vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Drizzle over the salad.

• Source: realsimple.com

When deciding on a salad, the main challenge is to find a balance to get an exciting dish which is also easy to prepare. 

Sometimes salads can be boring as the same old recipes are regurgitated. But on the other hand some ‘new’ salads are so complicated with unusual and hard to find ingredients that it’s a nightmare to prepare.

I found this great and interesting recipe which is ‘fresh’ yet easy to make.

Green Apple and Watercress Chicken Salad

Ingredients

- 1/2 cup mayonnaise 

- 2 tablespoons fresh lemon juice 

 - salt and black pepper 

- 1kg rotisserie chicken , chopped 

- 4 cups watercress, thick stems discarded 

- 1 Granny Smith apple, thinly sliced 

Directions

-In a large bowl, combine the mayonnaise, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper. 

- Toss with the chicken, watercress, and apple slices. 

Source: realsimple.com

The pace of life is getting to me as everything seems to be rushed and deadline orientated. So in order to get a grip, my suggestion is to escape for a while and enjoy a beach break.

Or alternatively, you can arrange a nice picnic with good food and wine.

Keep it simple and tranquil and try to relax as this will do wonders for your soul.

Picnic Idea

Prepare a main course and buy the rest as you do not want to slave away preparing for the picnic.

Buy:

-          Baguette and cheeses (brie, camembert etc.)

-          Potato chips

-          Cherry tomatoes

-          Fruit ( peaches, apricots, plums, naartjies)

-          Wine

Recommended wine: The fresh and versatile Arniston Bay Chenin Blanc Chardonnay will complement the dish and will be perfect for your picnic.

Recipe : Eggplant pasta salad

Ingredients

 3 tablespoons olive oil

2 celery stalks, sliced

1 eggplant , cut into 1cm pieces

400ml grape/ plum tomatoes, halved

1/4 cup tomato paste

1/4 cup white wine vinegar

salt and black pepper

1 tablespoon sugar

2 tablespoons capers

1/4 cup pine nuts, toasted (optional)

1 cup fresh flat leaf parsley, chopped

450g dried penne

Directions

  -1) Heat 2 tablespoons of the oil in a large saucepan over medium-high heat. Add the celery and cook for 3 minutes. Stir in the eggplant and tomatoes.

-2) In a small bowl, combine the tomato paste, vinegar, ¼ cup water, 2 ½ teaspoons salt, ¼ teaspoon pepper, and the sugar. Stir into the eggplant mixture.

-3) Cover and reduce heat to medium-low. Cook, stirring occasionally, until the eggplant is tender, 15 to 20 minutes.

-4) Remove from heat and stir in the capers, pine nuts (if desired), and parsley.

-5) Meanwhile, cook the penne according to the package directions. Toss with the remaining oil; let cool. Combine with the eggplant mixture and serve.

Source: realsimple.com

Life is rushing by and we really don’t have the time to treat ourselves. But this Women’s day is probably the right day to get the batteries recharged,  relax and untwined. Do it,  you deserve it.

A few tips to relax and unwind, and to spoil yourself a bit this Women’s Day.

• Take a bubble bath

Light some candles. Play some of your favourite relaxing music. Run a warm bubble bath, and let your troubles soak away. Taking a warm bubble bath will relax your muscles, and put you in a more focused state. A glass of wine can also help to set the relaxing mood.

• Go to the spa

Getting a spa treatment is relaxing, and should help to get you in the right frame of mind to chill and relax

• Buy something for yourself

Treat yourself with something that you really like but never get the time to convince yourself to buy it.

• Get some rest

Take a timeout, rent a movie and relax at home. Me time is necessary and you never make time to spend with your best friend … you.

• Open a bottle of Arniston Bay bubbly

This wine has been described as an elegant wine with fresh bubbles and a crispy finish. This is just what you need to spoil and yourself.

Arniston Bay Wines salute all women who make a difference and we hope you enjoy your Women’s Day.

Source: essortment.com

My busy lifestyle is taking its toll as quick-just-heat-up dinners and take-away lunches is becoming to norm. But luckily I stumbled upon this easy, healthy and quick salad which is the perfect meal to get the balanced lifestyle (diet) back on track, and allow me a few more minutes to relax and kick my feet up.

I treated myself to a lovely glass of Arniston Bay Chardonnay to complete this great meal.

Serves:             4

Total time: 25min

Ingredients

 - 4 boneless, skinless chicken breasts

• - 4 teaspoons  salt
• - 1 teaspoon black pepper
• - 1/4 cup fresh lime juice (from 2 to 3 limes)
• - 1 tablespoon white wine or rice vinegar
• - 2 tablespoons light brown sugar
• - 4 scallions (white and light green parts), thinly sliced
• - 2 Granny Smith apples (peeled, if desired), diced
• - 1/3 cup roasted peanuts, roughly chopped
• - 2 tablespoons thinly sliced fresh mint
• - 1/2 cup thinly sliced fresh basil

Directions

1. - Pat the chicken dry with paper towels. Pound it to an even thinness. Place the chicken in a large saucepan and add enough water to cover by 1 cm. Add 3 teaspoons of the salt and 1/2 teaspoon of the pepper and bring to a gentle simmer. Cook until no trace of pink remains, 8 to 10 minutes. Transfer the chicken to a bowl of ice water for 5 minutes.
2. - Meanwhile, in a large bowl, combine the lime juice, vinegar, and sugar, stirring until the sugar dissolves. Add the scallions and apples and toss.
3. - Drain the chicken and pat it dry. Dice the chicken and add it to the apple mixture along with the peanuts, mint, basil, and the remaining salt and pepper. Toss and divide among individual plates.

Source: realsimple.com

Chicken salads are easy meal options, especially in summer. Here’s a simple recipe which is delicious when shared with friends and served with Arniston Bay Chenin Blanc Chardonnay.

Total Time:      25 minutes

Serves:             4

Ingredients

• -250g  rice noodles or angel hair pasta
• -1 tablespoon olive oil
• -4 180g  boneless, skinless chicken breasts
• salt and pepper
• -1/4 cup fresh lime juice
• -1 tablespoon toasted sesame oil
• -1 tablespoon sugar
• -1 jalapeno (preferably red), seeded and thinly sliced
• -1 bunch watercress (about 3 cups)
• -1 seedless cucumber, cut into ½ cm-thick half-moons
• -2 scallions, sliced

Directions

1. - Cook the noodles according to the package directions. Drain and rinse under cold water.
2. - Meanwhile, heat the olive oil in a large skillet over medium heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until browned and cooked through, 4 to 6 minutes per side.
3. - In a small bowl, combine the lime juice, sesame oil, sugar, and jalapeño.
4. - Slice the chicken. Divide the noodles, chicken, watercress, cucumber, and scallions among plates. Drizzle with the dressing.

Recommended Wine:

The Arniston Bay Chenin Blanc Chardonnay 2009 will superbly  complement this meal. This wine has a lovely pineapple and melon nose with a crisp and fresh taste.

Source: Real Simple

The wine:

While salads are perennially popular, in the scorching summer months they are the ideal choice for meals.

Not only is the cool crispness appreciated on a hot day but also the fact that the kitchen and the cook can stay cool as very little cooking is required for the salad.

This smoked salmon salad with rye recipe  is a perfect summer salad and great for a picnic or lunch dish.

The mayonnaise binds all the ingredients together, and it can be eaten with a fork or piled on to the bread and eaten as an open sandwich. This smoked salmon salad is quite thick with mayonnaise, making it suitable to pile on to sliced ryebread or crispbread. I like to use hot-smoked salmon but you can also use cold-smoked salmon.

Serves 4.

Ingredients

· 350g hot smoked salmon, flaked

. 1 punnet baby plum tomatoes, halved lengthwise

· 1/2 cup mayonnaise

· 1 tbsp mild mustard

· 1 tbsp fresh lemon or lime juice

· 1 cup baby butter leaves

· 1 cup curly endive, roughly chopped (spinach can be an alternative)

· 1/2 bunch chives, chopped

· 2 hardboiled eggs, chopped

.  freshly ground black pepper

Instructions

Combine the salad leaves and tomatoes, then fold through the smoked salmon.

Mix the mayonnaise with the mustard, lemon juice and pepper. Fold the mayonnaise through the salad.

Sprinkle the chopped egg and chives over the top of the salad.

Accompany the salad with some rye bread.

Recommended wine

The Arniston Bay The Shore Rosé 2009 will complement this dish. This is an uncomplicated easy drinking Rosé filled with sweet red berry and strawberry aromas.

Source: themercury.com

For those who value their super-bright smile, it has always been the drink to avoid.

But red wine could actually be good for your teeth, scientists have claimed.

They have found it contains chemicals that could ward off decay by stopping harmful bacteria from sticking to teeth.

The findings, due to be published in the journal Food Chemistry, suggest a daily glass of red could help to keep teeth healthy and reduce the need for fillings.

In contrast, a recent study showed white wine could damage dental health because its high acid content erodes the enamel that coats the surface of a tooth.

Red wine, when drunk in moderation, is already thought to have a protective effect against heart disease and some forms of cancer.

But in recent years, scientists have also been investigating whether it could help to prevent dental decay. Last year, a team of U.S. researchers discovered that chemicals found in large quantities in the discarded seeds and skins of grapes pressed to make wine blocked the ability of corrosive bacteria to bind with tooth enamel.

The most damaging bacteria, called streptococcus mutans, live in the mouth and feed on sugar in the diet.

Once it sticks to the enamel, the organism triggers a process called demineralisation, where acid starts to punch holes in the teeth.

In the latest study, researchers at Pavia University in Italy exposed the bacteria to a small amount of red wine that had all its alcohol content removed.

This was so they could clarify if it was the alcohol, or something else in wine, that had a beneficial effect.

The results showed harmful organisms were unable to cling to teeth or saliva once exposed to red wine.

Read more: dailymail.co.uk

Arniston Bay Brand News

Arniston Bay Merlot 2008 is such an amazing wine, it’s guaranteed to put a smile on your face. It has a fine and compact aromatic portfolio and is a food-friendly red wine with a good structure and clean execution.

The Wine:

Drinking alcohol every day cuts the risk of heart disease in men by more than a third, a major study suggests.

The Spanish research involving more than 15,500 men and 26,000 women found large quantities of alcohol could be even more beneficial for men.

Female drinkers did not benefit to the same extent, the study in Heart found.

Experts are critical, warning heavy drinking can increase the risk of other diseases, with alcohol responsible for 1.8 million deaths globally per year.

The study was conducted in Spain, a country with relatively high rates of alcohol consumption and low rates of coronary heart disease.

The research involved men and women aged between 29 and 69, who were asked to document their lifetime drinking habits and followed for 10 years.

Crucially the research team claim to have eliminated the “sick abstainers” risk by differentiating between those who had never drunk and those whom ill-health had forced to quit. This has been used in the past to explain fewer heart-related deaths among drinkers on the basis that those who are unhealthy to start with are less likely to drink.

Good cholesterol

The researchers from centres across Spain placed the participants into six categories – from never having drunk to drinking more than 90g of alcohol each day. This would be the equivalent of consuming about eight bottles of wine a week, or 28 pints of lager.

For those drinking little – less than a shot of vodka a day for instance – the risk was reduced by 35%. And for those who drank anything from three shots to more than 11 shots each day, the risk worked out an average of 50% less.

The same benefits were not seen in women, who suffer fewer heart problems than men to start with. Researchers speculated this difference could be down to the fact that women process alcohol differently, and that female hormones protect against the disease in younger age groups.

The type of alcohol drunk did not seem to make a difference, but protection was greater for those drinking moderate to high amounts of varied drinks.

The exact mechanisms are as yet unclear, but it is known that alcohol helps to raise high-density lipoproteins, sometimes known as good cholesterol, which helps stop so-called bad cholesterol from building up in the arteries.

Read more on the BBC website.

Arniston Bay Brand News

Arniston Bay provides a range of lifestyle wines for every occasion including lighter wines with lower alcohol levels. The Arniston Bay Chenin Blanc / Colombar 2009 (10%) is a well balanced light wine.  Flavours of green apple candied citrus lemon lime and grapefruit dance across the palate as nearly all the citrus fruits are delivered in a single sip.

The Wine:

The type of alcoholic drink you consume may have an impact on your desire for food, suggests an Australian study.

A recent study by Dr. Anna Kokavec, a research psychologist, found that the additional nutritional content of various alcoholic beverages influence the body’s reaction to alcohol.

Kokavec said that DHEAS and cortisol, commonly known as a stress hormone, influence appetite, adding: “We need a sufficient release of cortisol to make us feel hungry.”

She found that cortisol levels went down in participants after the consumption of alcohol, and decreased their appetite despite having fasted for half a day.

But DHEAS levels varied depending on what type of alcohol was consumed.

The DHEAS levels initially took a dip for those who took beer before going up, resulting in an eventual increase in hunger.

Kokavec said: “Beer completely confuses the system.”

Consumption of red wine was also observed to have led to an increased appetite.

But, unlike beer and red wine, white wine completely switched off the HPA axis, indicating hunger remained low.

Source: thaindian.com

The Salomon Featherbed Trail Run is a new cult event at the Knysna Oyster Festival.

Featherbed Nature Reserve is an iconic attraction for Knysna and the Garden Route – and although it’s been open to the public for twenty five years, this was the first time it’s opened its gates to an organised sporting event. Before the race, owner William Smith said that it was important to know that “we’re working with people who are sensitive to the ecology, who understand the problem and who aren’t out to grab.”

The runners themselves raved about the course and winner, Piet Jacobs (a 2:17 marathoner who took the Featherbed title in a blistering 49:14), said “my race went according to plan – I went really hard up the hills because my legs were still hurting a little bit from Sunday’s Night Run. I wanted to take it easy if I could on the down-hills and I knew that if I was in front in the last section the race would probably be mine because I come from a road running background.”

Deon Braun, publisher of Go Multi Magazine, personally took part in the race and said, “I found it varied, I found it very interesting, I think there was a lot of thought that went into it and I think it would suit a lot of runners.

Coelacanth Trail Run : 13 km.

The longer 13km Coelacanth Route will take you through incredible vistas including views across to the sheer cliffs of the Eastern Head, and out beyond the Indian Ocean to Buffalo Bay. Be prepared to be challenged by some hill work as you climb up from sea level to take in the splendour on the ridge line above the   Heads. Some well earned relief on the downhill into Lake Brenton and along the currently unused Outeniqua Choo Choo railway bridge to the Finish Line back at the Featherbed Paddle Steamer Jetty/Cruise Cafe.

Seahorse Trail Run : 8 km

The shorter 8km Seahorse Route takes a more direct line to the finish, but also enjoys breathtaking views across the Knysna Lagoon as you look over at Leisure Isle, Thesen Islands, the Knysna Waterfront and the historical Knysna Yacht Club. There is also a fair share of challenging hill work to make this a run to remember. The Seahorse route joins up with the Coelacanth Trail in Lake Brenton to share the same dash across the Outeniqua Choo Choo railway bridge to finish back at the Featherbed Paddle Steamer Jetty /Cruise Cafe.

For more info visit: magneticsouth

Long dismissed by certain purists, boxed wine is now getting a thumbs-up, of sorts, from the realm of science.

One type of cardboard packaging, according to a new study, is better than any cork or screw-cap when it comes to reducing an unpleasant “green” taste that strikes some wines.

This taste may come from one of two sources, said Gary J. Pickering, senior author of the study in the Journal of Agricultural and Food Chemistry. Either the wine was made from unripe grapes, or the grapes were infested with a species of ladybug.

For some reason the researchers can’t explain, wines stored in Tetra Pak-brand cartons had the lowest levels of these unwanted chemicals, called methoxypyrazines.

One possibility, Pickering said, is that the chemicals escape through the carton’s innermost layer, made of polyethylene, and then attach to an adjacent layer made of aluminum foil.

On the downside, the boxes were not so good at preserving wine from oxidation over long periods, said Pickering, a professor of wine science at Brock University in Ontario.

The best storage method for preventing that problem, the study found, was a bottle sealed with a screw-cap – which, like the cardboard carton, has some connoisseurs wrinkling their refined noses.

Pickering says perhaps there is some hybrid approach that will borrow the best elements of each wine-storage method.

The benefit of using cartons was a surprise to one winemaster, who works for a member of a trade group that helped fund the study.

“I personally am not a fan” of boxes, says Marc Bradshaw, of Pillitteri Estates Winery in Ontario. “I like to think of myself as more of a traditionalist.”

Yet even Bradshaw started using screw-caps on a few of the vineyard’s wines last year. The reaction?

“There was somewhat of a backlash,” he says.

Source: philly.com

An ingredient called resveratrol found in red wine has remarkable health benefits including cancer prevention and protection of the heart and brain from damage, according to the latest research. Low to moderate drinking – especially of red wine – appears to reduce causes of mortality, while too much drinking causes multiple organ damage.

According to professor Lindsay Brown from the University of Queensland: “Reports on the benefits of red wine are almost two centuries old.

“Studies on the actions of resveratrol, one of the active non-alcoholic ingredients, were uncommon until research around 1997 showed prevention of cancers. This led to a dramatic interest in this compound.”

Dr. Brown said that resveratrol reduces age-related diseases such as inflammation, reverses diabetes and obesity and has many more benefits

Source: thaindian.com

A pint of beer or a glass of wine a day can protect against gallstones, scientists have found.

Drinking two units a day reduces the risk of developing the painful stones by a third. It had long been known that moderate drinking can reduce the chances of gallstone formation, but this is the first study to show how much was required.

It is the latest evidence that consumption of small amounts of alcohol can be beneficial to your health. Other studies have linked it to lower rates of heart attack or stroke.

Dr Andrew Hart, from the University of East Anglia, said the new study may now allow doctors to offer specific guidance on avoiding the formation or growth of gallstones, without introducing the risk of excessive alcohol consumption.

His team examined the dietary habits of 25,639 people with questionnaires over a 10-year period, during which time 267 patients developed gallstones.

Results showed that those who consumed two units of alcohol per day had a one-third reduction in their risk of developing gallstones. Two units is equal to a pint of beer, a medium-sized glass of wine, or a double shot of whisky.

For every unit of alcohol consumed per week the chances of developing a gallstone decreased by three per cent.

Dr Hart, senior lecturer in gastroenterology at UEA’s school of medicine, health policy and practice, in Norwich, said the findings were an important step towards finding a way to stop the formation of gallstones.

He said it was not understood why small amounts of alcohol appeared to protect against gallstones.

‘These findings significantly increase our understanding of the development of gallstones,’ he said.

‘Once we examine all the factors related to their development in our study in the UK, including diet, exercise, body weight and alcohol intake, we can develop a precise understanding of what causes gallstones and how to prevent them.’

Gallstones are small, pebble-like substances that develop in the gallbladder – a pear-shaped sack located below your liver in the right upper abdomen.

The stones form when liquid bile stored in the gallbladder harden into pieces of stone-like material and block the flow of bile to the small intestine.

Bile, which helps the body digest fats, is made in the liver and stored in the gallbladder until the body needs it. If the liquid bile contains too much cholesterol, bile salts, or a chemical called bilirubin, it can harden and causes gallstones.

The stones can block the path of bile to the small intestine which is painful and without surgery can lead to death or permanent damage to the liver and pancreas. Dr Hart presented his findings at the Digestive Disease Week annual meeting in Chicago yesterday.

Last month a study claimed that half a glass of wine a day can add more than four years to your lifespan. Drinking two units a day increased life by two years – but those who drunk more saw no benefit.

It said wine was strongly associated with a lower risk of death from heart disease and stroke – possibly due to an increase in ‘good’ cholesterol, or a reduction in blood clotting.

But nutritionists warned that people should not start drinking as a result of such studies – because alcohol was addictive and heavy consumption leads to cancer and cirrhosis of the liver.

Source: dailymail.co.uk

Men who drink up to half a glass of wine a day may live five years longer than non-drinkers, the Wine-of-the-Month Club said.

Men who consumed light quantities of any type of alcohol daily added two-and-a-half years to their life expectancy, said Colin Collard, chairman of Wine-of-the-Month Club, referring to research published by the Journal of Epidemiology and Community Health.

Drinkers were also at a lower risk of dying from coronary heart disease and other ailments associated with poor circulation.

“There is a lot of research pointing to the fact that a glass or two of wine a day is good for a person’s health, and this research just adds to this standpoint,” Collard said..

The study was conducted at the University of Wageningen in the Netherlands.

It looked at the lifestyles and alcohol consumption of 1 373 men born between 1900 and 1920, examining their health regularly between 1960 and 2000.

During this period 1 130 of the men died from heart disease.

When researchers compared the men’s deaths and their drinking habits, it found that light to moderate drinking of any alcoholic beverage added about two-and-a-half years to the life-spans of drinkers.

It also found that men who drank only wine, up to about half a bottle a day, lived around two-and-a-half years longer than those who drank beer or spirits.

Compared to teetotallers, they lived five years longer.

“Of course this doesn’t mean you should run out and buy a bottle of wine or take up drinking if you are a teetotaller.

“You should stick to your regular lifestyle. It’s just nice to know that enjoying a glass or two of your favourite tipple can actually have a benefit,” Collard said.

Source: iol.co.za

Beer will help my bones but shrink my brain. Which should I sacrifice, wonders Michael Deacon

For years I’ve tried to hide it but at last I must confess: I have a problem. It’s my drinking. And I’m terribly worried. Either I’m drinking too much – or I’m not drinking enough.

So science tells me, at any rate. Seemingly every week sees the publication of new research into the effects on health of alcohol consumption – and each set of results appears to contradict the last. Last week it was reported that drinking half a glass of wine a day adds five years to your life. Excellent, I’ll stick at it.

But hang on. Does that override the results published in February that said one small glass of wine a day increases the risk of throat cancer? I’m ashamed to say I didn’t study science beyond GCSE level but my understanding is that cancer tends to shorten your lifespan, rather than lengthen it.

Then again, in November, research showed that a substance found in red wine could help to mend damaged backs. Great news. But while I’m sinking red wine to sort out my back, I’m simultaneously increasing my risk of heart failure (according to research from last February). Beer will help my bones (March) but shrink my brain (May 2007). Oh dear: which is more important to me, my skeleton or my mind? I wonder which one I should sacrifice to save the other.

Drinking wine improves the memory (December). But drinking wine weakens the memory (October).

It’s all too difficult. Perhaps I should give up booze altogether. Wait a minute, can’t do that: giving up booze can lead to depression (last July).

Following the results of scientists’ research can be stressful. They are medical experts, after all, and I am not, so I dutifully obey each new set of instructions. One week I can’t get the stuff down my neck fast enough, the next I’m recoiling from the bottle as if it contained a cocktail of polonium-210 and anthrax spores mixed by a Mexican pig. I don’t know whether I’m coming or going, and not only because half the time, on what are practically doctors’ orders, I’m leathered. It’s enough to drive a man to drink.

Source: telegraph.co.uk

Drinking up to half a glass of wine a day may boost life expectancy by five years-at least in men, suggests research published ahead of print in the Journal of Epidemiology and Community Health.

The Dutch authors base their findings on a total of 1 373 randomly selected men whose cardiovascular health and life expectancy at age 50 were repeatedly monitored between 1960 and 2000.

The researchers looked into how much alcohol the men drank, what type it was, and over what period, in a bid to assess whether this had any impact on the risks of their dying from cardiovascular disease, cerebrovascular disease, and from all causes.

They also tracked weight and diet, whether the men smoked, and for how long, and checked for the presence of serious illness.

During the 40 years of monitoring, 1 130 of the men died. Over half the deaths were caused by cardiovascular disease.

The proportion of men who drank alcohol almost doubled from 45% in 1960 to 86% in 2000, with the proportion of those drinking wine soaring from 2% to 44% during that period.

The researchers found that light long term alcohol consumption of all types-up to 20 g a day- extended life by around two extra years compared with no alcohol at all. Extended life expectancy was slightly less for those who drank more than 20 g.

And men who drank only wine, and less than half a glass of it a day, lived around 2.5 years longer than those who drank beer and spirits, and almost five years longer than those who drank no alcohol at all.

Drinking wine was strongly associated with a lower risk of dying from coronary heart disease, cerebrovascular disease, and death from all causes.

These results held true, irrespective of socioeconomic status, dietary and other lifestyle habits, factors long thought to influence the association between wine drinking and better health.

Source: sciencedaily.com

Red wine may contain chemicals that help control weight gain, new research suggests.

Experiments at the University of Porto show that animals given red wine gained significantly less weight over an eight week period than animals kept under the same conditions, but given no red wine.

The key may be a chemical that occurs naturally in red wine that increases levels of oestrogen in the body. Oestrogen plays a role in the metabolism of fat, and also fat distribution.

Resveratrol, a substance abundant in red grape skins, is a form of oestrogen, according to a report in the Daily Mail.

The problem is that after a few glasses of red wine, my diet goes out the window and I start to nibble on snacks and ‘forbidden’. It is these sin snacks that are killing my diet.

Source: Marie Claire

Several years ago, a group of researchers from around the world set out to find which among a select group of known heart-healthy foods was actually the healthiest. The answer: red wine.

 They found that drinking 150 ml of red wine in and of itself has the ability to reduce the risk of heart disease by 32 percent. The other foods and their contribution to saving heart health:

 -  Garlic: 1-to-2 cloves a day – 25%

-  Chocolate: 100g a day – 21%

 - Fruits and vegetables: 400g a day – 21%

-  Fish: 110g a day – 14%

 - Almonds: 70g ounces a day – 12.5%

 Curtis Ellison one of America’s leading heart researchers and the person who coined the phrase “The French Paradox.” observed that red wine was the reason the French have a low rate of heart disease even though they eat a diet rich in butter, cream and cheese.

He said that moderate drinking – and this holds true for alcohol in all its consumable forms – has been found to promote a healthy heart in a variety of ways, but its most dramatic effect is its influence on the levels of cholesterol in the blood. It helps lower bad LDL cholesterol, but more importantly it markedly increases the levels of heart-protecting HDL cholesterol.

Studies have found that moderate drinkers are much less likely to form arterial clots that lead to a heart attack or stroke than heavy drinkers or people who don’t drink at all. And, if clots form, they are more likely to dissolve rapidly in moderate drinkers. Though these findings hold true for all alcohol, the most significant benefits come from drinking wine.

 The Fruit of the Vine

 What wine contains and hard liquor lacks are polyphenols, special nutrients found in plant foods. Wine contains more than 500 active substances, but two polyphenols in particular have been the focus of scientific study: resveratrol and saponins.

 Scientists believe that these substances (and possibly others) work in synergy to alter blood chemistry in ways that help lower cholesterol and prevent other processes that lead to hardening of the arteries.

The plant of note is the grape vine and the wine of choice is red, because it is abundantly richer in polyphenols than white. Heart-protecting polyphenols are concentrated in the skin and seeds, which are used in making red wine but are removed to make white wine

Not only does red wine contain more polyphenols, but scientists believe that the fermenting process that turns the grapes into red wine concentrates and expands the action of the nutrients. As a result, the polyphenol content of red wine has been found to be as much as 10 times greater than it is in white. You can, however, get benefits from white wine, but just not as many.

One Glass a Day

The operative word for all alcohol consumption is moderation. For women that means one five-ounce glass of wine every day or at least five days a week. For men, moderation is considered two glasses.

This does not mean you can save it up and have all your drinks over one or two nights. The beneficial effects, according to Dr. Ellison, may last only 24 to 36 hours after the wine is consumed.

The second caveat is that wine is not considered a healthy benefit for people who cannot drink or should not drink for other health reasons

Source: www.examiner.com

With Valentine’s Day come sweet indulgences, but a University of Michigan researcher says that extravagances like chocolate, wine and romance can turn out to be really good for your heart, if taken in moderation. Dr. Steven F. Bolling, professor of cardiac surgery at the U-M medical school, says that tart cherries, grapes and wine have components that can lower blood pressure and protect heart muscle.

A glass of wine and massage can do wonders for lowering stress and anxiety, the researcher adds.

“There are many fruits associated with Valentine’s Day, most commonly cherries, of course. In cherries there are compounds called anthocyanins, which also can be very good for your heart. Perhaps we could even take the cherries and dip them in chocolate to make a very good, heart-healthy Valentine’s snack,” says Bolling.

However, not any chocolate, but dark chocolate is the kind that contains flavonoids, that can guarantee a healthy heart.

“People have asked the question which is better for you red wine or white wine? Probably wine in itself is good for you, just because it reduces stress and anxiety; let’s not over do it. But red wine has specific agents, perhaps in the dark skin of red wine grapes that are heart-healthy and heart friendly,” warned Bolling.

It is believed that the beneficial effect of the grapes is from their high level of phytochemicals – naturally occurring antioxidants – that grapes contain.

Also, similar advantages have been found to be associated with tart cherries. “A ‘tart, heart-smart diet’ has shown to be very beneficial in terms of heart health, heart function and also really reducing belly fat and changing your metabolic obesity syndrome, all very helpful,” said Bolling.

Cherries were found to alter factors that can lead to heart disease and Type 2 diabetes.

Other activities associated with Valentine’s Day that are heart-healthy include massage. Reducing stress and anxiety has long been linked with benefiting the heart.

“There is proven research that indicates that massage itself is beneficial in the post-operative state, in hospitalized patients to reduce stress and anxiety and even probably to reduce blood pressure,” said Bolling.

He added: “All of these indulgences really do not have to be limited to Valentine’s Day itself and certainly will lead to a much better heart-health status if we practice them everyday.”

Source: thaindian.com

If you’re frying a steak and mindful of your health, then marinate it in either beer or red wine. So say food scientists who measured amounts of a family of carcinogens found in fried steaks after steeping them in booze.

Cooking food increases levels of cancer-causing compounds called heterocyclic amines (HAs). Fried and grilled meat are particularly high in these compounds, because fiery temperatures convert the sugars and amino acids in muscle tissue into HAs. Various substances can reduce HA content: olive oil, lemon juice and garlic marinade cut HAs in grilled chicken by 90 percent, while red wine reduced HAs in fried chicken.

Now, Isabel Ferreira and colleagues at the University of Porto in Portugal have looked at the effects of beer and red wine marinades on fried steak. Six hours of marinating in beer or red wine slashed levels of two types of HA by up to 90 percent compared with unmarinated steak (Journal of Agricultural and Food Chemistry).

For a third type of HA, beer was more efficient than wine at reducing its content, cutting levels significantly in 4 hours, while wine took 6. Beer contains more water-retaining sugars than wine, and Ferreira says that may hinder the transport of water soluble molecules to the steak’s surface, where high heat converts them into HAs.

Tasters also preferred the smell, taste and appearance of beer-marinated steak.

Source: newsday.com

You’ve all heard them: dieting is easy. Just cut out fats and carbs, eat lots of popcorn and drink lots of fruit juice. Welcome to the Land of Diet Myths. Annchen Weideman, consultant dietician at the Vincent Pallotti Hospital in Cape Town, gives us the lowdown:

1. Drink lots of fruit juice, as long as it’s pure

Fruit juice is concentrated, dissolved fructose (70%) and glucose (30%). The average 200ml pure juice contains approximately six fruits. The human body copes well with small amounts of fructose and glucose from eating single servings of fresh fruit, where the pulp slows down rapid absorption of these simple sugars. Juices place a burden on the body to produce insulin in an effort to cope with large amounts of quickly absorbable sugars. In other words, eat your fruit, don’t drink it

2. Fat free is the only way to diet Health authorities have recommended “low-fat” or “fat-free” diets for almost four decades. The reasoning was that fat contains more kilojoules (38kJ per gram) than either carbohydrates or protein, containing 17kJ per gram.

It makes mathematical sense that if you eat equal quantities of these nutrients, fat will be most fattening. But this equation discounts several important facts: fat offers the highest satiety value, and severely restricting it from your diet will lead to incessant hunger, and also make it a lot more difficult to stick to any diet.

The second discounted point is the GI-lowering effect of fat with meals, and thirdly, the life-saving anti-inflammatory properties of omega-3 fats. By restricting all fats, we’ve probably increased our exposure to inflammatory conditions such as heart disease, abdominal obesity, hypertension, diabetes and certain cancers.

3. Base your meals on cereals and starches The Food Guide Pyramid has indeed become our tombstone. Many years of starchy eating (6 – 11 portions per day, as recommended) have fuelled our abdominal fat stores. This could lead to an increased production of insulin in response to chronic, large amounts of blood-sugar release from starches.

Fresh fruit and vegetables are a healthier alternative to starchy eating, since their biochemistry call for less insulin release. Fresh fruit and vegetables should be used to substitute half of our starches. No diet based on starch will promote or sustain weight loss

4. Jelly babies and marshmallows are fat free, and not fattening The food industry knows you confuse fats and sugars, and exploits this. If you think you can regularly, safely indulge in a packet of “fat free” jelly babies while you’re trying to lose weight, you’ve fallen in the trap. These products might be fat free, but contain concentrated sugar, with a high insulin-stimulating action. High insulin release is exactly what you want to avoid if you want lasting success with weight loss.

5. Eat at least five fruits daily This recommendation assumes that these five fruits will substitute extras in your diet, such as starches or desserts. It’s no use eating your daily junk diet, plus five fruits to soothe your conscience. Then even fruit is fattening

6. Avocado pear is fattening This healthy fruit has been unfairly blamed as fattening for too long. Fruit is generally fat free, and the fat in avocado is not “high fat”, “bad fat” or even fattening. Also – it has no effect on your cholesterol or blood-sugar levels

7. It’s what you eat – when is not important We often skimp on our food intake during the day, with the result that by late afternoon our need for blood-sugar replenishment overrides all reason. One of the main purposes of breakfast is to get a solid, slow supply of blood sugar going. Topped up by a sensible lunch and late-afternoon snack, your supper should be smallest of your meals.

Breakfast has 16 – 18 hours to metabolise, lunch has 10 – 12 hours, and supper usually has two or three hours before we expect our sleeping bodies to cope with the digestion of the largest meal of the day. That’s why we should “breakfast like a king and supper like a pauper”

8. Apple cider vinegar breaks down fats The only thing apple cider vinegar breaks down is the lining of your stomach. It will not make you thin, and what’s more, it could cause stomach ulcers if the vinegar is taken on a regular basis.

9. Breakfast cereal and breakfast bars will make you thin If you want to kick-start your insulin production to put your body in effective fat storage mode, try doing this. Having high-GI starch as your meals, plus bars loaded with sugars, harmful fats and more refined starch in between, will make sure that you become a yo-yo dieter. Be prepared to be a lot worse off than you were when you started this ridiculous diet.

10. Cream crackers, rice cakes and popcorn are ‘free foods’ Firstly, the need for free foods means that your diet has little satiety value, or you’re stimulating glucose and insulin spikes in a self-perpetuating cycle by means of bad eating habits.

Secondly, no refined starch-based foods are ‘free’. The term ‘free’ refers to the low-kilojoule content of these foods, but by frequently eating ‘free’ starches, you’re stimulating insulin production, and again, putting your body in good fat-storage mode. This has little to do with kilojoules

Source: health24.com

A study in Denmark found that wine drinkers tend to purchase healthier food than beer drinkers.

Wine drinkers tend to buy healthier food than beer drinkers, according to a Danish study published on the website of a weekly medical review.

People who bought wine at the store were also more likely to buy more olives, fruits and vegetables, fish, lean meats and dairy products than beer consumers did, said the study.

Beer buyers were more likely to buy frozen dinners, cold cuts, pork, mutton, crisps, sugary products, butter, margarine and soft drinks. The study, published in the Danish review Ugeskrift for Laeger, was conducted by four researchers from the National Institute of Public Health over the course of six months.

Alcohol researchers Erik Skovenborg and Morten Groenbaek and two other doctors collected 3,5 million grocery receipts from 98 stores over a 5 month period.

The customers at the grocery stores represented a large sample of the Danish population, they said. “Our results confirm international studies which show that wine drinkers are more inclined to eat fruits, vegetables and fish and rarely use saturated fats, compared to those who like other kinds of alcoholic beverages,” they concluded.

Wine consumers also tended to have higher education levels, higher earnings and be in better psychological health, they added, citing a previous Danish study.

Their interest in consumers’ grocery bags followed a series of studies in the Danish media suggesting that moderate wine drinkers ran a lower risk of cardiovascular disease and some types of cancer than beer drinkers.  

It would be interesting to see if the Brandy and Coke or Spook and Diesel (Cane or White Rum and Coke) purchasers in South Africa have healthier co-purchasing trends than wine drinkers… I don’t think so.

Source: iol.co.za

Wine misconceptions

Wine is a very mysterious drink. This is also the reason why the wine enthusiasts are fascinated no end by the multitude of flavours, all coming from just one fruit – grapes.

There are, however, many misconceptions and even myths that need to be cleared before anyone can go to the next level in terms of fully understanding wine.

Here is a few of the most common misconceptions:

1. The older the wine, the better

How often do we hear this? A lot of people seem to believe in the myth that the older the red wine, the better it gets. While this is the case for most premium red wines, it is definitely a huge fallacy. A light-bodied red wine, meant for early drinking, will die naturally when cellared past its prime. And think about this, if the wine you are drinking is bad now, adding a few more years of ageing will not miraculously transform it to become a better wine -we are not that lucky. And even premium wines, like those grand cru Bordeaux wines, are not guaranteed for long-term keeping. It depends on the vintage and basically the viscosity and body of the wine.

Stronger, high-tannin wines need time to mellow down before achieving its optimal flavor and taste profile. Only this type of wines, the full bodied, high tannin and well-oaked are worth cellaring.

2. White wine does not age

This is another sweeping statement. I know all of us at one time or another experienced bad white wines because we kept them too long before drinking. We see white wines that turn gold and amber in colour, and lose its aromatic qualities. While we attribute it to lack of longevity of the whites, the usual culprit is poor storage. White wines are more sensitive to UV rays due to lightly colored or even transparent bottles. Also, white whites contain less tannins and alcohol, both factors in preserving the wine. Most white wines that does not last beyond three years are light-bodied wines.

This is in contrast to the fuller whites of Bordeaux, particularly the Sauternes and Barsac region, German Trockenbeerenauslese made from Riesling, and even the Coteaux du Layon wines of Loire made from Chenin Blanc. It is no coincidence that all these above-mentioned whites are on the sweeter, higher residual sugar side. For the dryer longer keeping whites, I would go with the Cote de Beaune, Burgundy trio of Meursault, Puligny Montrachet, and Chassagne Montrachet wines made from the omnipresent Chardonnay grapes.

3. Wine is a healthy drink

While this belief contributed to the huge renaissance of wines, in particular red wines in the late 1990s (the French Paradox syndrome), this is highly deceiving. I know… I’m in the wine trade, and a health endorsement can be very beneficial, but it is too general, and abuse of wine, like other alcoholic beverages, has its worst consequence. The health angle of wines come from the antioxidant and anti-clotting properties of flavanoids that fight cardiovascular diseases. It is more preventive than cure. On the other hand, too much alcohol intake will lead to cirrhosis of the liver, and eventually, liver cancer, which are both a lot more harmful.

So, wine, red or white, has to be taken in moderation, 2 to 3 glasses per meal is acceptable. That is why sharing a bottle (normal 750 ml) with a friend or loved one is always great. Each person can have maximum 3 glasses, well within the moderation rate. If you have two major meals a day, lunch and dinner, that can mean 6 glasses of wine a day or roughly 1 full bottle in a spaced out span of 7 to 8 hours. Not shabby at all.

4. Screwcap wines are cheap and of poor quality

It will probably take more than a lifetime (or maybe never) before a Screaming Eagle or Chateau Margaux will be closed in screwcap instead of natural cork-the former, a cult wine from Napa, being more a possibility than the latter French first growth grand cru Bordeaux wine.

The reason for this is mostly image and aesthetics. The New World wines have embraced this closure concept as evidenced by the surfacing screw capped wines from Australia, California, New Zealand, and even South America. The screwcap closure or correctly termed as Stelvin, created from highest French technology, is actually an excellent closure. The Stelvin closure not only substitute for the dwindling problem of cork oaks, but it can eradicate the dreaded TCA (or Trichoroanisole) or “cork taint” that still affect over 2 percent of the world’s cork closure wines.

TCA is a compound that surfaced when chlorine used in cleaning and bleaching interacts with molds inherent in the cork. This can either happen in the cork producers side because chlorine solution is used to clean the bark of the cork oak, or at the winery. TCA is vulnerable in many areas of a winery’s bottling facilities, from drains, tanks to the barrels. One of the largest wine markets in the world, the United Kingdom, is extremely partial to Stelvin closures due to their bad experience with corked wines and TCA. This has contributed to the popularity of Stelvin wines as of late. So, the bottom line is screwcap is a mere closure – it has nothing to do with quality.

Source: Manila Standard

Steak is less likely to contribute to cancer when marinated in beer or red wine, scientists have found.

Fried and grilled meat have especially high levels of cancer-causing compounds called heterocyclic amines (HAs), produced by hot temperatures’ effect on sugars and amino acids.

However, various substances found in the kitchen can reduce HA content: research has shown that an olive oil, lemon juice and garlic marinade reduces HA levels in grilled chicken by 90 per cent. Red wine has also been shown to lower HAs in fried chicken.

Now scientists, led by Isabel Ferreira at the University of Porto in Portugal, have looked at the effects of beer and red wine marinades on fried steak. “Six hours of marinating in beer or red wine slashed levels of two types of HA by up to 90 per cent compared with unmarinated steak,” New Scientist magazine reports.

For a third type of HA, beer was more efficient than wine, cutting levels significantly in four hours. Wine took six hours to have the same effect.

“Beer contains more water-retaining sugars than wine and Dr Ferreira says that may hinder the transport of water-soluble molecules to the steak’s surface, where high heat converts them into HAs,” New Scientist reported. “Tasters also preferred the smell, taste and appearance of beer-marinated steak.”

Scientists have found 17 different HAs resulting from high-temperature cooking of meat. One study showed a strong link between stomach cancer and consumption of cooked meats.

People who preferred their beef medium-well or well done were more than three times more likely to suffer stomach cancer as those who ate rare or medium-rare beef. Other research has suggested an association between eating fried, grilled or barbecued meats and an increased risk of bowel, pancreatic and breast cancer.

Source: The Independent

A modest amount of wine could help to beat memory loss and delay the onset of dementia, claim researchers, who added that the same goes for a few squares of chocolate and cups of tea.

However, if anyone thinks that they have got the licence to over-indulge during the festive season, should beware. According to scientists, the benefits wear off dramatically if people take more than half a glass of wine, four squares of chocolate or five cups of tea.

To reach the conclusion, Oxford University researchers examined more than 2,000 elderly people to measure cognitive performance.

They found that chocolate, wine and tea boosted the brainpower of those aged 70 to 74, reports the Daily Express.

Wine was most effective, with better performances after just a tipple.

It has long been claimed that people who consume a lot of flavonoids – present in the food and drinks studied – show lower signs of dementia.

Source: indiatimes.com