Does Your 코인카지노 Pass The Test? 7 Things You Can Improve On Today

[Jennell Tammi]

Humans have been sweet on sweets for a very long time. Before sugar there was honey, the available natural sweetener, as long as you weren't afraid of bees. As far back as 8000 BC, New Guinea and Southeast Asian began extracting juice from the sugar cane plant and frequently chewing it for its sweet taste (kind of like early chewing gum). With the discovery of granulation a few thousand years later, it was easily transported and slowly introduced into Persia, India and ultimately the Mediterranean countries along the trade routes. Around 510 BC the Persian Emperor Darius invaded India where he found "the reed which gives honey without bees."

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During medieval times, sugar was quite expensive and considered a fine spice, along with salt, cinnamon, ginger, cloves and pepper. Although sweetening still relied mainly on honey and fruits (like dates) it made its way into the West Indies, thanks to Christopher Columbus, a sweet guy, since he carried sugar on his second voyage there, specifically to Hispaniola, what is now Haiti and the Dominican Republic. Ironically, ancient Greeks and Romans considered it medicinal. (Oh boy, wouldn't that be great.)

As recent as two hundred years ago, when sugar was a premium commodity, the average American consumed only about 5 pounds a year. These days, the average American consumes a staggering 150 to 170 pounds of sugar in one year, which plays out to 1/4 to 1/2 pound daily (picture 30 to 35 five-pound bags). Yikes. You're thinking, no way, not me. Well, even if you don't drink soft drinks or sweetened beverages, added sugar is lurking in so many foods where you might not realize. Sweeteners such as high fructose corn syrup can be found in everyday basics which we use liberally without a thought: ketchup, hot dogs, processed foods, canned goods, peanut butter, salad dressings, the list is endless.

The American Heart Association recommends added sugars should not exceed 150 calories per day (37.5 grams or 9 teaspoons) for men; 100 calories per day (25 grams or 6 teaspoons) for women. Heck, one soft drink or candy bar blows that out of the water.

So where is all this sugar invading our diets? Let's take a look:

Juice boxes for kids, even if it says 100% juice, may contain 15 to 22 grams of sugar for a 6 to 8 oz serving. They may as well be drinking soda pop

Lunchables, frequently found in children's lunch boxes, 14 g sugar

Honey Smacks boxed cereal is 60% flat-out sugar (20 g )

Apple Jacks and Fruit Loops both come in at (12 g)

How about those drinks you believe are healthier: many popular fruit smoothies contain over 40 g in the small size

Your favorite blended drinks at Starbucks:

Tall Caramel Frappuccino (12 oz) 46 g

Horchata Almond milk Frappuccino (16 oz) 66 g

Average 12-ounce can of soda contains about 8 teaspoons of simple sugar. It only takes four 12-ounce cans of soda to equal 1/4 pound! For some people, drinking this amount of soda in one day is not a difficult task to accomplish. For many, it is a daily habit; other popular soft drinks average 13 g to 16 g.

One of the most popular cookies on your grocers' shelf:

Chips Ahoy, just three cookies delivers 33 g;

Twinkies (2 cakes) 33 g;

So let's move on to what may not 우리카지노 be as obvious:

Low-fat yogurt can add up to 47 grams of sugar (zowie)

Sports drink (32 g)

Ragu Chunky pasta sauce 12 g sugar (per 1/2 cup)

Canned veggies 10 g per serving

Glazed doughnut 12 g

One scoop of premium ice cream, up to 19 g (add 2 T chocolate syrup another 19 g)

Chocolate shake (fast food) 74 g sugar

2 Tablespoons of Honey Mustard Dressing has 5 grams of sugar; the same serving of fat-free French has 7 grams, (and few people use just 2 Tablespoons)

Average granola snack bar 24 g

(author's note: many low or fat-free products contain extra sugar, and keep in mind that drinking orange juice or apple juice is still sugar)

So just for fun, let's add up a typical American daily food intake (average portions) 4 grams of sugar equals 1 teaspoon:

Breakfast: orange juice, cereal, coffee (20 g, 12 g) smoothie or two donuts on the run (40 g or 24 g)

Lunch: off to the fast food joint where you grab a cheeseburger, fries, lots of ketchup and a chocolate shake (9 g, 14 g, 74 g)

Afternoon: blended coffee pick me up (46 g) or raiding the office vending machine for a candy bar, soft drink (30 g, 39 g)

Dinner: frozen entree, salad with dressing, 4 cookies, iced tea with sugar (16 g, 20 g, 44 g, 4 g)

Late night snack: peanut butter with crackers (14 g + 2 g), cola (39 g)

Total: 337 g which translates to a whopping 84 teaspoons of sugar for the day (and that's conservative). Yikes.

No matter what you call it, corn syrup, maltose, fructose, lactose, dextrose, brown sugar, cane crystals, cane sugar, corn sweetener, corn syrup, corn syrup solids, fruit juice, malt syrup, concentrates, high-fructose corn syrup, honey, liquid fructose, maple syrup, molasses, raw sugar, syrup and white sugar, sorbitol, sorghum, sucanat, mannitol, malted barley, maltodextrin, rice syrup and still counting, it spells sugar and the human body does not differentiate. (Plus you need a degree in chemistry just to pronounce the names.) Have a sweet day.

There seems to be some confusion among wine drinkers about the meaning of the terms sweet, dry and tannic, and the relationship among them. This article will try to ease that confusion with some simple explanations. Hopefully, it will help you find the right wine for you.

What we're talking about are actually three different things. Two are flavors registered by the taste buds and the other is a physical reaction of the tongue, lips and gums.

Wine Basics

It helps to have a basic understanding of how wine is made. The sugar (mostly fructose) in grape juice is converted by yeast into alcohol in the process we call fermentation. If the fermentation is stopped (by raising or lowering the temperature or by adding brandy) before all the sugar is converted to alcohol, the wine will be sweet. If all of the sugar is consumed by the yeast, the wine is considered dry. While all of the sugar is never really converted, in well made table wines, the amount of sugar left behind is small enough to be imperceptible. The major exception is German Riesling, but we'll leave that discussion for another time. Tannin comes from the grape-skins, -seeds, and -stems, and also from new oak barrels.

Those are the technical definitions. How they translate to taste is the most important thing, and there begins the confusion. There are only five sets of taste buds; sweet (sugar receptors), sour (acid receptors), salty (mineral receptors), bitter (25 different receptors), and umami (glutamate receptors). Most of what we call taste really comes from our sense of smell. There are receptors for approximately 350 different scents in our nose[1].

Sweet

Dessert wines contain sugar, which hits the sweet taste buds. That's a pretty simple concept.

Dry

In table wines, since there is no (perceptible) sugar, what we taste as sweet is really an inference we make from the fruit. Since we expect fruit to be sweet, and we taste the fruit (from the aroma), it seems sweet. Check out this definition of sweet from WineKakis.com glossary:

The degree of sweetness we taste in both dessert wines and table wines is determined by the acidity level of the wine. Sour is the antithesis of sweet. The more acidity present, the less sweet the wine seems to be. Higher acidity wines appear to be drier. Dry in this case is also the opposite of sweet. Hopefully, we don't have any truly sour wines, because that would be a real flaw. We have plenty of wines, however, that we would consider tart, or higher than normal in acidity. On a continuum, our definition of dry would be between sweet and tart.

Wine without sufficient acidity doesn't just taste sweet, it can also taste fairly dead in your mouth. Acidity brings wine to life, and allows more intense fruit flavors to come forward without becoming cloying. Thus a wine can be fruity, yet still be dry.

Tannic

Finally, we come to tannic wines. Tannin affects wine in three ways.

Over time, as wine ages, the tannins form long chains and fall out of the wine as sediment. Wine thus becomes less bitter and less astringent as it matures. Tannin will bind to proteins. That's why a tannic wine always tastes better when consumed with food rather than by itself. The tannins can bind to some of the proteins from the food, rather than to the tissues of the mouth.

We often hear people ask for a wine that isn't too dry, when they really want a wine that isn't too tannic. They aren't looking for a sweet wine. They just want a wine that isn't going to cause that dry mouth sensation you can get from a wine that is high in tannins. The other thing we are often asked is to recommend a wine that is "smooth". While everyone's definition is a little different, we usually interpret that to mean a wine that is neither tart nor tannic.

Side by Side Comparison

To learn about wine, there really is no substitute for tasting. Here are three wines that will help your understanding of these terms. Ask a knowledgeable wine merchant for help in choosing; speaking as one who knows, they are getting paid to stand around and talk about wine all day (is that a good job, or what?) and they are generally very happy to help.

The first is a sweet wine made from the Grenache grape, from the French appellation Banyuls. In Banyuls, the fermentation is stopped by adding brandy to raise the alcohol level. Once the alcohol level gets high enough to kill the yeast, the fermentation