DOCSLIB.ORG

COVER STORY How Green Is Your Wine? Today’S Organic and Biodynamic Producers

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
COVER STORY How Green Is Your Wine? Today’S Organic and Biodynamic Producers COVER STORY How Green Is Your Wine? Today’s organic and biodynamic producers JULIANNE WILL bout 40 consumers filled a classroom on a hand to describe the methods used at her fam- A recent weeknight at Just Grapes, a wine store ily’s Sonoma vineyards, all of which are either in downtown Chicago, to hear a presentation Demeter-certified Biodynamic, certified organic, on biodynamic wines. Erinn Benziger was on or sustainably farmed. Almost before she could Sommelier Journal 47 gredients are all spurring consumers to wonder what’s in their glasses. “I think demand for these types of wines is very high because as a planet, we are starting to think more about what we consume and how it made it to our table,” says Brian Vaughan, a Chi- cago consultant for Distinctive Wine and Spirits. “It seems like more of a psychographic rather than a demographic. More educated consumers are more concerned with global warming and organic wines and foods.” That psychographic is what prompted the class on biodynamics at Just Grapes. Don Sritong, the owner and a corporate sommelier, says he has seen a dramatic increase in consumer curi- osity over the past year: “The reasons range from being environmentally conscious and myths of allergies to purity of flavor. What we have found with most customers is that if they can get an organic/biodynamic wine that is as good for the same price or slightly more, they will choose the organic/biodynamic wine eight of 10 times.” That doesn’t necessarily hold true every- where—even within the same city. Tony Basich, owner of Chicago’s Vintage Wine Bar, says he hasn’t felt the impact of the green movement Flow forms used to mix biodynamic preparations at Patianna Organic Vineyards in Mendocino County, Calif. (above); workers till the soil on Domaine Leflaive’s land in Burgundy (right). begin, hands went up to ask the question: What is biodynamics, and how is it different from or- Julianne Will passed the ganic winemaking? introductory level of the It’s a question consumers are asking now Court of Master Som- more than ever, as interest in green agricultur- meliers last summer. She al practices has skyrocketed. Products labeled left a career in market- “natural” or “organic” have seen double-digit ing and publishing this sales growth in recent years and now net close to spring to pursue freelance $21 billion annually, according to the December writing full time, covering 2007 “Healthy-by-Design Foods Report” from food, wine, fitness, travel, Technomics; the company predicts sales of or- and other subjects. She ganic and natural products to grow at a 15-20% has also authored or co- compounded average annual rate through 2010. authored four best-selling Catholic children’s books. The rise of the Slow Food movement, the She lives in Chicago and explosion of farmers’ markets and gourmet gro- can be reached through ceries, the growth of the foodie culture with its her website, www. omnipresent blogs, and the popularity of chefs juliannewill.com. who tout their local, seasonal, and natural in- Photos by Marc Plantec, courtesy Domaine of Leflaive (previous page, bottom); photo courtesy Patianna of Organic Vineyards (top) 48 August 2008 How Green Is Your wIne? Workers at Burgundy’s Domaine Leflaive (above); chickens patrol for insects at Pati- anna Organic Vineyards in Mendocino County, Calif. (right). from the customers filling his establishment. of sulfur dioxide limits a wine to the category of He’s still working on basic wine education for “made with organic ingredients,” where the prod- those who have only recently decided to trade in uct must be at least 70% organic. Even then, total their vodka martinis. sulfite concentration cannot exceed 100 ppm. But at The Little Nell in Aspen, Colo., wine That 70% standard is the one most closely director Richard Betts, MS, finds a constant de- aligned with the European Union’s definition of mand for recommendations on organic and bio- “wine made from organically grown grapes.” The Don Sritong of Chicago’s dynamic wines. “I’m hearing more interest in EU applies its certification only to practices in Just Grapes (top); the Loire’s organic wine all the time,” Betts says. “Some— the vineyard; winemaking procedures and per- Nicolas Joly (bottom). that’s all they want to drink.” mitted levels of sulfur dioxide may vary among individual certifying bodies. Sulfur dioxide is used by almost every wine What’s in a Label? producer as an antiseptic, preservative, and anti- Organic and Biodynamic certifying orga- oxidant, whether in vineyard spraying, in barrel nizations have sprung up worldwide with the aging, or in bottling. Popular perception blames purpose of reassuring consumers that a precise, sulfites for the infamous red-wine headache, rigorous set of standards has been met. As with but research has shown that histamines or other Benziger Family Winery, certification can dem- sources are as often the cause, and that people onstrate a winemaker’s commitment to these with true sulfite sensitivities may have reactions practices—but can still be a source of confusion to a variety of foods. Even without the addition for many. Frequent changes in U.S. organic la- of sulfur dioxide, the grape seeds, stems, and beling laws aren’t helping matters. skins naturally contain trace amounts of sulfites, The U.S. Department of Agriculture is re- making it impossible to eliminate them from sponsible for food-labeling standards in this wine entirely. country. To be labeled “100% organic,” a product must contain 100% organically produced ingre- dients. To be labeled simply “organic,” a product Digging a Little Deeper must contain at least 95% organic ingredients. While organic winemaking follows a natu- Generally speaking, an organic wine must be ralistic approach to viticulture, biodynamics made without the use of genetically modified goes several steps further. Based on a philosophy organisms or artificial pesticides, fertilizers, outlined by Austrian philosopher Rudolf Steiner and other compounds. And because an organic in the 1920s, biodynamics takes a holistic view Photo courtesyPhoto Patianna of Organic Vineyards (top left); photo by Marc Plantec, courtesy Domaine of Leflaiveproduct (top right) cannot contain added sulfites, the use of growing systems and their interconnectiv- courtesyPhoto Just of Grapes photo by (top); Mick Rock/Cephas (bottom) Sommelier Journal 49 A biodynamic preparation is sprayed on Domaine Leflaive’s vineyard (left); Domaine Leflaive’s new school of wine and terroir teaches professionals about the importance of soil, biodiversity, and organic viticulture (above). ity with the earth’s seasonal rhythms and lunar subject, What Is Biodynamic Wine?, was pub- cycles. To wine drinkers who have heard about lished last year, and in 2001, he founded the stuffing cow horns with manure and burying Return to Terroir/Renaissance des Appella- them at a certain time of the year, or of concoct- tions group (see table), whose members adhere ing all-natural sprays that are stirred first in one to organic and biodynamic principles. Many direction and then the other, biodynamics may growers, however, prefer practice over certifica- Rachel Driver of Chicago’s Lush wine shops (top); seem to have more in common with astrology tion—which makes it a challenge to know what German exporter Georg than with agriculture. international wines are made organically or bio- Mueller (bottom). The essence of biodynamic farming, howev- dynamically without reading every label or visit- er, is the development of a self-sustaining, self- ing every website. “This method of cultivation contained ecosystem. Flowers are planted be- is quickly spreading among discerning growers, tween rows to attract the good bugs that eat the so the list is expanding exponentially with little bad bugs that prey on vines; animals are raised to documentation or official certification,” says provide fertilizer and consume unwanted weeds; Rachel Driver, manager of Lush wine shops in ponds are built with natural aeration systems to Chicago. “Some growers quietly get on with it, filter water. True biodynamics is specific in its while others shout about it. And there are always use of horn manure and horn-silica field prepa- those growers that practice ‘almost’ organic and rations. Biodynamic compost includes starters biodynamic, or dabble in it and experiment with such as yarrow and chamomile. And the appli- implementing pieces of the ‘bio-d’ philosophy. cation of these compounds and other vineyard The system is always in flux, shifting as each procedures are timed to the lunar cycle. season presents challenges and opportunities Demeter International is the worldwide Bio- for growers across the world.” dynamic certifying body. Its practices are out- Georg Mueller, sales manager for his wife’s lined in a 41-page document, but its overall goal, wine importing and exporting business in Nack- as stated on its website, is simple: “The aim is enheim, Germany, has seen a surge in demand always to practice agriculture in such a manner for organic wines among his younger clients in that structuring the farm as an integrated unit the United States. But as he notes, many small, results in productivity and health, and that those organic wineries in Europe have no website in inputs needed for production are generated out English to explain their approach. “Here, only the of the farm itself.” salesperson can advise or educate,” Mueller says. Nicolas Joly, who has been farming biody- A good relationship with a trusted repre- namically in the Loire for years, is noted for his sentative is essential, and a little digging can leadership in France. His second book on the also turn up a wealth of information. “I think 50 August 2008 How Green Is Your wIne? The biodynamic approach includes the use of fermented herbal and mineral preparations as compost additives and field sprays (above); Domaine Leflaive’s horse Ouragon plowing the vineyard (right).
Load more

Recommended publications
  • Concepts in Wine Chemistry
    THIRD EDITION Concepts IN Wine Chemistry YAIR MARGALIT, Ph.D. The Wine Appreciation Guild San Francisco Contents Introduction ix I. Must and Wine Composition 1 A. General Background 3 B. Sugars 5 C. Acids 11 D. Alcohols 22 E. Aldehydes and Ketones 30 F. Esters 32 G. Nitrogen Compounds 34 H. Phenols 43 I. Inorganic Constituents 52 References 55 n. Fermentation 61 A. General View 63 B. Chemistry of Fermentation 64 C. Factors Affecting Fermentation 68 D. Stuck Fermentation 77 E. Heat of Fermentation 84 F. Malolactic Fermentation 89 G. Carbonic Maceration 98 References 99 v III. Phenolic Compounds 105 A. Wine Phenolic Background 107 B. Tannins 120 C. Red Wine Color 123 D. Extraction of Phenolic Compounds from Grapes 139 References 143 IV. Aroma and Flavor 149 A. Taste 151 B. Floral Aroma 179 C. Vegetative Aroma 189 D. Fruity Aroma 194 E. Bitterness and Astringency 195 F. Specific Flavors 201 References 214 V. Oxidation and Wine Aging 223 A. General Aspects of Wine Oxidation 225 B. Phenolic Oxidation 227 C. Browning of White Wines 232 D. Wine Aging 238 References 253 VI. Oak Products 257 A. Cooperage 259 B. Barrel Aging 274 C. Cork 291 References 305 vi VH. Sulfur Dioxide 313 A. Sulfur-Dioxide as Food Products Preservative 315 B. Sulfur-Dioxide Uses in Wine 326 References 337 Vm. Cellar Processes 341 A. Fining 343 B. Stabilization 352 C. Acidity Adjustment 364 D. Wine Preservatives 372 References 382 IX. Wine Faults 387 A. Chemical Faults 389 B. Microbiological Faults 395 C. Summary ofFaults 402 References 409 X.
    [Show full text]
  • Scientific-Professional
    SCIENTIFIC-PROFESSIONAL vol. 3 broj 1 srpanj/juli 2014. ISSN 2233-1220 ISSN 2233-1239 (Online) 5 UNIVERZITET U TUZLI FARMACEUTSKI FAKULTET TUZLA SVEUČILIŠTE J. J. STROSSMAYERA U OSIJEKU PREHRAMBENO-TEHNOLOŠKI FAKULTET OSIJEK HRANA U ZDRAVLJU I BOLESTI FOOD IN HEALTH AND DISEASE ZNANSTVENO-STRUČNI ČASOPIS ZA NUTRICIONIZAM I DIJETETIKU SCIENTIFIC-PROFESSIONAL JOURNAL OF NUTRITION AND DIETETICS Osijek, Tuzla, srpanj/juli 2014. HRANA U ZDRAVLJU I BOLESTI ZNANSTVENO-STRUČNI ČASOPIS ZA NUTRICIONIZAM I DIJETETIKU www.hranomdozdravlja.com ISSN: 2233-1220 ISSN: 2233-1239 (Online) VOLUMEN 3 2014 Glavni i odgovorni urednik (Gost urednik) Drago Šubarić (Osijek, Hrvatska) Urednici Midhat Jašić (Tuzla, BiH), Zlata Mujagić (Tuzla BiH), Amra Odobašić (Tuzla, BiH) Pomoćnici urednika Ramzija Cvrk (Tuzla, BiH), Ivana Pavleković (Osijek, Hrvatska) Uređivački odbor Znanstveni/naučni odbor Rubin Gulaboski (Štip, Makedonija), Lejla Begić (Tuzla, BiH), Ines Drenjačević (Osijek, Hrvatska), Ibrahim Elmadfa (Beč, Austrija), Snježana Marić (Tuzla, BiH), Michael Murkovich (Graz, Austrija), Azijada Beganlić (Tuzla, BiH), Milena Mandić (Osijek, Hrvatska), Dubravka Vitali-Čepo (Zagreb, Hrvatska), Jongjit Angkatavanich (Bangkok,Tajland), Đurđica Ačkar (Osijek, Hrvatska), Irena Vedrina-Dragojević (Zagreb, Hrvatska), Mirela Kopjar (Osijek, Hrvatska), Radoslav Grujić (Istočno Sarajevo, BiH), Zahida Ademović (Tuzla, BiH), Lisabet Mehli (Trondheim, Norveška), Nela Nedić Tiban (Osijek, Hrvatska), Nurka Pranjić (Tuzla, BiH), Tamara Bosnić (Tuzla, BiH), Edgar Chambers IV (Kansas SU, USA) Brižita Đorđević (Beograd, Srbija), Stela Jokic (Osijek, Hrvatska), Jørgen Lerfall (Trondheim, Norveška), Daniela Čačić-Kenjerić (Osijek, Hrvatska), Greta Krešić (Opatija, Hrvatska), Slavica Grujić (Banja Luka, BiH), Borislav Miličević (Osijek, Hrvatska) Izdavač: Farmaceutski fakultet Univerziteta u Tuzli, Univerzitetska 7, 75 000 Tuzla, BiH Suizdavač: Prehrambeno-tehnološki fakultet Sveučilišta J. J.
    [Show full text]
  • Wine and Headache
    ISSN 0017-8748 Headache doi: 10.1111/head.12365 © 2014 American Headache Society Published by Wiley Periodicals, Inc. Review Articles Wine and Headache Abouch Valenty Krymchantowski, MD, MSci, PhD, FAHS; Carla da Cunha Jevoux, MD, MSci, PhD Background.—The notion of migraine attacks triggered by food and beverages has been posited for centuries. Red wine in particular has been acknowledged as a migraine trigger since antiquity when Celsus (25 B.C.-50 A.D.) described head pain after drinking wine. Since then, references to the relationship between alcohol ingestion and headache attacks are numerous. The most common initiator of these attacks among alcoholic beverages is clearly wine. The aim of this review is to present and discuss the available literature on wine and headache. Methods.—A Medline search with the terms headache, migraine, and wine was performed. Data available on books and written material about wine and medicine as well as abstracts on alcohol, wine, and headache available in the proceedings of major headache meetings in the last 30 years were reviewed. In addition, available technical literature and websites about wine, grapes, and wine making were also evaluated. Results.—Full papers specifically on headache and wine are scarce. General literature related to medicine and wine is available, but scientific rigor is typically lacking. The few studies on wine and headache were mostly presented as abstracts despite the common knowledge and patients’ complaints about wine ingestion and headache attacks. These studies suggest that red wine, but not white and sparkling wines, do trigger headache and migraine attacks independently of dosage in less than 30% of the subjects.
    [Show full text]
  • The Value of Added Sulfur Dioxide in French Organic Wine Kelly a Grogan
    Grogan Agricultural and Food Economics (2015) 3:19 DOI 10.1186/s40100-015-0038-1 RESEARCH Open Access The value of added sulfur dioxide in French organic wine Kelly A Grogan Correspondence: [email protected] Abstract Food and Resource Economics, University of Florida, PO Box The addition of sulfur dioxide is a longstanding and common practice in the 110240, Gainesville, FL 32611, USA winemaking industry. Sulfur dioxide preserves wine, preventing oxidation and browning. However, in the U.S., wine labeled as organic cannot contain added sulfur dioxide. A petition put forth to the National Organic Standards Board for the allowance of added sulfur dioxide in organic wine was recently rejected. In France, added sulfur dioxide is allowed in organic wine, but not used in all organic wine. This variation in use allows the estimation of the value of added sulfur dioxide in French organic wine, which sheds light on the possible benefits of a policy change in the U.S. For red wines, the addition of sulfur dioxide reduces the suggested retail price of wines to be consumed immediately after purchase, but the effect becomes positive for wines that are intended to be cellared for at least one to three years before consumption. The effect for most white wines is neutral to positive. The magnitude of the effect for both red and white wines varies by eco-certification type. JEL codes: Q13; Q18 Keywords: Eco-Label; Hedonic Price Analysis; Organic Wine; Sulfites; Sulfur Dioxide Background The addition of SO2 in wines is a longstanding and common practice utilized to pre- serve the quality of wine by preventing oxidation and browning.
    [Show full text]
  • Wine Tasting, Second Edition: a Professional Handbook
    Wine Tasting: A Professional Handbook Second Edition Food Science and Technology International Series Series Editor Steve L. Taylor University of Nebraska – Lincoln, USA Advisory Board Ken Buckle The University of New South Wales, Australia Mary Ellen Camire University of Maine, USA Roger Clemens University of Southern California, USA Hildegarde Heymann University of California – Davis, USA Robert Hutkins University of Nebraska – Lincoln, USA Ron S. Jackson Quebec, Canada Huub Lelieveld Bilthoven, The Netherlands Daryl B. Lund University of Wisconsin, USA Connie Weaver Purdue University, USA Ron Wrolstad Oregon State University, USA A complete list of books in this series appears at the end of this volume. Wine Tasting: A Professional Handbook Second Edition Ronald S. Jackson Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, Ontario, Canada Academic Press is an imprint of Elsevier 30 Corporate Drive, Suite 400, Burlington, MA 01803, USA 525 B Street, Suite 1900, San Diego, California 92101-4495, USA 84 Theobald’s Road, London WC1X 8RR, UK Copyright # 2009, Elsevier Inc. All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopy, recording, or any information storage and retrieval system, without permission in writing from the publisher. Permissions may be sought directly from Elsevier’s Science & Technology Rights Department in Oxford, UK: phone: (þ44) 1865 843830, fax: (þ44) 1865 853333, E-mail: [email protected] You may also complete your request online via the Elsevier homepage (http://elsevier.com), by selecting “Support & Contact” then “Copyright and Permission” and then “Obtaining Permissions.” Library of Congress Cataloging-in-Publication Data APPLICATION SUBMITTED British Library Cataloguing-in-Publication Data A catalogue record for this book is available from the British Library.
    [Show full text]
  • Alcohol and Migraine - Life with Headache/Migraine | American Migrain
    Alcohol and Migraine - Life with Headache/Migraine | American Migrain... http://www.americanmigrainefoundation.org/about-migraine/alcohol-and-... By: Alessandro Panconesi MD Key Points Alcohol is a migraine trigger, but its risk overstated. Alcohol can provoke two types of headache in migraine patients: an attack within a few hours and a delayed hangover headache. Migraine patients consume alcohol less often than the general public. Although migraine sufferers consider red wine the principal migraine trigger, studies show that other alcoholic drinks are equally or more frequently the cause. Alcohol and not a different constituent of the drink is probably the trigger. A small dose of alcohol, such as a 5 ounce glass of good wine, can be consumed if it does not trigger migraine frequently. Drink in small amounts to the benefit of your heart but use caution with breast cancer risks. How important is alcohol as a trigger of migraine? Migraine patients consider many foods capable of triggering migraines. The food-trigger relationship is frequently equivocal. In fact, lists of triggers induce the migraineur to equate their migraine attack with a food just consumed. This is similar to crediting a new symptom to a drug they are taking at that moment. With full review the cause and effect may or may not be true. A food may be likely considered a trigger of a migraine attack if: a) a strict time relationship exists between the consumption and the start of headache, b) that this link is not occasional. From retrospective patient reports, it is very difficult to make sure a link exists.
    [Show full text]
  • Pinotfile Volume 6, Issue 40 the First Wine Newsletter Exclusively Devoted to Pinotphiles
    Pinot Noir is more like a religion than a grape PinotFile Volume 6, Issue 40 The First Wine Newsletter Exclusively Devoted to Pinotphiles September 17, 2007 Inside this issue: Starter Kit for Pinot Newbies Willowbrook Cellars 8 The writing in the PinotFile is often directed at pinotphiles who have an assumed Irony Pinot Noir 9 expertise about wine in general, and Pinot Noir in particular. Occasionally I re- McHenry Pinot Noir 9 ceive e-mails from the uninitiated who are new to wine and are just now getting WOPN 2008 10 hooked on Pinot Noir. A reader recently wrote that “I am relatively new to wine Sulfites in Wine 10 collecting and I’m learning more each day. I have taken a keen interest in Pinot Noir wine so your newsletter has been of great interest and very useful.” The same reader went on to suggest that I write about “reference Pinots” that would form the basis of educating a newbie palate. He asked that I identify Pinot Noir wines that best reflect various wine growing regions of California and Oregon. Finally, he requested that I list the “top 10 must try” Pinots that should be experi- enced by those who are just starting out. I thought this was an excellent idea and decided to take on the challenge. So here is a Starter Kit for Pinot Newbies. Before proceeding, a few bits of sage advice must be emphasized. v There are a bewildering number of labels and variety of styles. Don’t fret, dive in and drink, drink, drink.
    [Show full text]
  • Introduction
    1 Introduction Grapevine and Wine Origin Wine has an archeological record dating back more than 7.5 thousand years. The earliest suspected wine residues come from the early to mid-fi fth millen- nium b.c. – Hajji Firuz Tepe, in the northern Zagros Mountains of Iran (McGovern et al., 1996). Evidence from Neolithic pottery from Georgia suggests that con- temporaneous wine production was dispersed through- out the region (McGovern, in preparation). Older examples of fermented beverages have been discovered (McGovern et al., 2004), but they appear to have been produced from rice, honey, and fruit (hawthorn and/or grape). Such beverages were being produced in China as early as 7000 b.c. The presence of wine residues is usually identifi ed by the presence of tartaric acid resi- dues, although additional procedures for identifying grape tannin residues are in development (Garnier et al., 2003). Other than the technical problems associated with identifying wine residues, there is the thorny issue of what constitutes wine – does spontaneously fermented grape juice qualify as wine, or should the term be 1 CCH01-P373646.inddH01-P373646.indd 1 22/8/08/8/08 111:35:531:35:53 AAMM 2 1. Introduction restricted to juice fermented and stored in a manner to S. paradoxus (Cavalieri et al., 2003). The latter is con- retain its wine-like properties? sidered to be the progenitor of S. cerevisiae. Specifi c words The fi rst unequivocal evidence of intentional win- referring to yeast action (ferment) begin to appear emaking appears in the representations of wine presses about 2000 b.c.
    [Show full text]
  • Those Head-Splitting Reds Looking for the Perfect No One Can Work with Wine Without Tipping Back Summer Dish? Your Search Too Much from Time to Time
    Shrimp on the Melon Those Head-Splitting Reds Looking for the perfect No one can work with wine without tipping back summer dish? Your search too much from time to time. The morning after. The is over … really. Cucumber Dining In headache, the nausea and the sun, as Nicholas Klar The Naked Vine Gazpacho with Shrimp and AMBER RECKER once wrote, “is like God’s flashlight.” Nobody to Melon is perfect in so many blame but yourself. MIKE ROSENBERG ways. Don’t be put off by But what if the pain isn’t your fault? What if you the combination. It may chopped (for garnish) only had a glass or two and your head feels like John For a low-tannin wine, I used DuBoeuf Domaine sound unconventional, but the 1 piece fresh ginger, coarsely Bonham has been using it for a snare? I’ve had more de Grand Croix 2008 Brouilly Beaujolais ($10-$13). texture and the flavors combine chopped than one person say to me, “I like red wine, but I can’t This wine is darker in color and somewhat richer than to offer a soothing and delicious 1 small clove garlic, coarsely drink it. If I even sip the stuff, I get a massive head- many Beaujolais. It sports a fairly strong nose of cher- summertime treat. chopped ache.” At the wine salon two different people told me ries and blackberries. There’s plenty of fruit balanced Not only are cucumbers and − 3 tablespoons extra-virgin ol- versions of that very thing. The “red wine headache” nicely with a solid acidity.
    [Show full text]
  • This Information Can Be Life-Saving!
    " Start the New Year without a Hangover" This information can be life-saving! Learn 5 Simple Steps to Stop hangovers before they strike..... ......and learn why you get hangovers in the first place! By Roopa Chari, M.D. & Deepak Chari, M.S. Chari Center of Health 1215 De La Vina St. Suite J Santa Barbara, CA 93101 Tel: (805) 963-1111 wwww.charicenter.com © 2013 Chari Center of Health 1 This is the best time of the year to celebrate new beginnings! However one too many glasses of eggnog at the holiday party, or a bit more "spirits"/bubbly/alcohol than you planned on having at New Year's Eve, and you're probably going to find yourself feel less than cheerful the next day. Benefits for sticking thru this article... you will learn the following: - 5 great tips to prevent hangovers at a party - 3 main causes of hangovers - 4 Main symptoms of a hangover - Avoid a common remedy given for hangovers...... this is actually dangerous! - What to do the next morning (if you still get a hangover)! We want you to truly enjoy your New Year's Eve celebration and the day after!! © 2013 Chari Center of Health 2 Why do we get Hangovers? "How could a couple of drinks have led to such misery?" Dr. Aaron White PhD, assistant research professor at Duke University Medical Center, told WebMD "Alcohol is poison. The hangover is your body recuperating from being poisoned by alcohol and its metabolites." Yikes! Truthfully, avoiding all alcoholic beverages is the best solution, but not always the most realistic or popular solution.
    [Show full text]
  • Potentiated Clinoptilolite Reduces Signs and Symptoms Associated with Veisalgia
    Clinical and Experimental Gastroenterology Dovepress open access to scientific and medical research Open Access Full Text Article ORIGINAL RESEARCH Potentiated clinoptilolite reduces signs and symptoms associated with veisalgia Justin John Gandy Introduction: Abundant anecdotal evidence for products claiming to reduce veisalgia after Ilze Laurens alcohol overindulgence are available on the Internet and as many advertisements in journals. None Jacques Rene Snyman of these claims are, however, substantiated by research. The aim of this research was to ascertain the validity of such claims for the substance Absorbatox™, a potentiated aluminosilicate (cation Department of Pharmacology, School 4+ of Medicine, Faculty of Health exchanger able to bind NH , histamine, and other positively charged ions) by investigating the Sciences, University of Pretoria, signs and symptoms, as well as blood or breath alcohol levels, in healthy volunteers. Pretoria, Gauteng, South Africa Methods: Blood or breath alcohol levels were measured in all volunteers in initial controlled experiments, and symptoms were scored on a diary card for gastrointestinal tract symptoms, as well as other symptoms such as headache and light sensitivity. Eighteen volunteers completed the initial blood alcohol study, which investigated the effect of Absorbatox™ on blood alcohol levels after fasting. The follow-up studies researched the effects of the symptoms and signs of alcohol overindulgence. The “night out” study was completed by ten volunteers in a typical controlled environment, which was followed by the real-life four-leg crossover study. In the crossover study, volunteers (number =25 completers) had to fill matching diary cards to contain- ers of two placebo and two active drugs after a night out where they themselves decided on the container (color coded) to be used and the amount of alcohol to be consumed.
    [Show full text]
  • Alcohol Use As a Precipitant and Comorbidity in Primary Headache
    University of Mississippi eGrove Electronic Theses and Dissertations Graduate School 2016 Alcohol Use As A Precipitant And Comorbidity In Primary Headache Rachel Davis University of Mississippi Follow this and additional works at: https://egrove.olemiss.edu/etd Part of the Psychiatric and Mental Health Commons Recommended Citation Davis, Rachel, "Alcohol Use As A Precipitant And Comorbidity In Primary Headache" (2016). Electronic Theses and Dissertations. 1133. https://egrove.olemiss.edu/etd/1133 This Dissertation is brought to you for free and open access by the Graduate School at eGrove. It has been accepted for inclusion in Electronic Theses and Dissertations by an authorized administrator of eGrove. For more information, please contact [email protected]. ALCOHOL USE AS A PRECIPITANT AND COMORBIDITY IN PRIMARY HEADACHE A Dissertation presented in partial fulfillment of requirements for the degree of Doctor of Philosophy in the Department of Psychology The University of Mississippi by RACHEL ELIZABETH DAVIS August 2016 Copyright Rachel Elizabeth Davis 2016 ALL RIGHTS RESERVED ABSTRACT Migraine and tension-type headache (TTH) are two of the most prevalent pain conditions diagnosed throughout the world and can be extremely disabling with many economic, social, physical and psychological health costs. A plethora of research indicates a strong, positive association between co-occurring psychiatric disorders (e.g., major depressive disorder, anxiety, panic) and migraine and TTH, however co-occurring alcohol-use disorders are relatively unexplored. The limited studies that have explored alcohol-use disorders have produced mixed findings, potentially as a result of differing methodology, sample source, and the debated precipitating nature of alcohol use on headache.
    [Show full text]