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interesting statistics, maybe saturated fats are beneficial against CHD
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<blockquote data-quote="LittleGreyCat" data-source="post: 1271887" data-attributes="member: 6467"><p>Ummm....isn't a French breakfast a cup of strong black coffee, a glass of brandy (not grain based), and a Gauloises? Widely held to explain why the French are irritable in the morning?</p><p></p><p>On the spirits issue there is a load of baloney surrounding distilling. Properly distilled spirit is flavourless (including single malt whisky - been there, done the tour) because distillation removes all the impurities especially the dangerous ones such as methyl alcohol.</p><p></p><p>Flavour is added in afterwards, including from the barrels used for maturation, and (at least for single malts) in the spring water used to reduce the alcohol content to something which doesn't completely strip the skin off your tongue.</p><p></p><p>Presumably the red part in the red wine is the key factor. Red and white wines can be made from red grapes but only the red wines are left on the pulp to extract the pigments from the skins.</p><p></p><p>I would be interested in a comparative study between red wine and red grape juice, to determine if the fermentation has a key part in the protective properties.</p></blockquote><p></p>
[QUOTE="LittleGreyCat, post: 1271887, member: 6467"] Ummm....isn't a French breakfast a cup of strong black coffee, a glass of brandy (not grain based), and a Gauloises? Widely held to explain why the French are irritable in the morning? On the spirits issue there is a load of baloney surrounding distilling. Properly distilled spirit is flavourless (including single malt whisky - been there, done the tour) because distillation removes all the impurities especially the dangerous ones such as methyl alcohol. Flavour is added in afterwards, including from the barrels used for maturation, and (at least for single malts) in the spring water used to reduce the alcohol content to something which doesn't completely strip the skin off your tongue. Presumably the red part in the red wine is the key factor. Red and white wines can be made from red grapes but only the red wines are left on the pulp to extract the pigments from the skins. I would be interested in a comparative study between red wine and red grape juice, to determine if the fermentation has a key part in the protective properties. [/QUOTE]
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interesting statistics, maybe saturated fats are beneficial against CHD
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