Podcasts about Phenols

What Is Elopement in Autism? Elopement—also known as wandering—is a common behavior among children with autism. It refers to when a child leaves a safe environment without permission, often placing themselves in potentially dangerous situations. According to the National Autism Association, 49% of autistic children have attempted to elope, and the behavior typically peaks between ages 4 and 7. Understanding the causes of elopement is the first step toward reducing its frequency and improving safety. Top Causes of Elopement in Autistic Children 1. Sensory Overload or Sensory Seeking Many children with autism experience sensory processing differences. They may find certain environments too loud, bright, or overwhelming, leading them to flee. Others may seek out sensory-rich experiences—like spinning fans, running water, or flashing lights—and wander off in pursuit of them. 2. Communication Difficulties Children with limited or nonverbal communication skills may elope as a way to express a need or emotion. Elopement becomes a nonverbal message, saying “I'm upset,” “I need a break,” or “I don't understand.” 3. Escaping Demands or Transitions Some children elope to avoid non-preferred activities, such as schoolwork, chores, or social interaction. Elopement can function as a behavioral response to challenging expectations or transitions. 4. Anxiety and Fight-or-Flight Responses Autistic children often experience anxiety in social or unfamiliar settings. For some, running away is a natural response to overwhelming fear, acting as a way to self-soothe or find safety. 5. Impulsivity and Poor Executive Function Children on the autism spectrum may also struggle with impulse control and planning. In some cases, they may run impulsively without a clear goal or without recognizing potential dangers. 6. Goal-Directed Wandering Not all elopement is escape behavior. Sometimes children are simply trying to reach a desired location—like a favorite playground, a relative's house, or even a store they remember. One of the most common, yet unknown, triggers for elopement is phenol sensitivity. Elopement is from many things but the sensory overload and impulsivity also come from phenols known to contribute to eloping.  Phenols are the natural colorings in foods such as in fruits and vegetables. Phenols are also in the artificial colorings that are in yogurt, candy, and popsicles, etc. Used industrially, they help form and are contained in plastics. They can be an allergen, whether from food or plastic products. People with poor methylation are often phenol sensitive. It is very common for children on the autism spectrum to be allergic to phenols. This is often due to an ill digestive tract. Normally the body could properly utilize and eliminate phenols. Phenols and salicylates are in most foods. Candida/yeast overgrowth and leaky gut contribute to phenol sensitivity. Leaky gut will allow these chemicals to enter the bloodstream in high  concentrations. This alarms the body and triggers an immune response which creates an allergy to these chemicals... Click Here or Click the link below for more details! https://naturallyrecoveringautism.com/220

Auf den ersten Blick wird sie ganz unscheinbar, aber sie strotzen nur so vor wertvollen Inhaltsstoffen. Doch für die Deutschen war und ist sie schon immer ein Superfood oder ein Superlebensmittel. Zum Artikel (klick)Zu BlueantoxDie Wilde Heidelbeeren sind nicht mit einfachen kultivierten Blaubeeren gleichzusetzen und einzigartig, was ihre Wirkung auf den menschlichen Körper anbelangt.Ihre Fülle an Anthocyanen, Flavonoiden und Phenolsäuren verleiht ihnen zahlreiche gesundheitsförderliche Effekte, die Dein Immunsystem stärken und dich vor stillen Entzündungen schützen.In dieser Episode habe ich die liebe Jutta Suffner zu Gast. Sie ist Heilpraktikerin und setzt auf eine ganzheitliche Behandlung ihrer Patient:innen. Gemeinsam mit ihr wollen wir zeigen, welch einen Einfluss einzelne Lebensmittel auf unsere Gesundheit haben können. Es ist nicht immer erforderlich auf Schmerzmittel zurückzugreifen, da es die eine Wunderpille, die dich gesund und glücklich fühlen lässt auch gar nicht existiert. Schlussendlich hat jeder seine Gesundheit selbst in der Hand und jeder besitzt die Fähigkeit zu heilen.Lies auch gerne unseren Artikel zur wilden Heidelbeere. Falls dich das Thema Longevitiy interessiert, werden dich diese Rezepte wahrscheinlich begeistern.Mehr zu Jutta Suffner: Homepage InstagramDu willst mehr erfahren? Schreibe eine E-Mail an: christian@christian-wenzel.comMehr mr.broccoli: Podcast auf Spotify Apple Podcast Mehr Podcast Abonniere meinen YouTube Kanal*Affiliate LinkAchtung betreffend Nahrung und Supplements:Vorliegend habe ich meine eigene Erfahrung und die von Interviewpartnern genannt. Das sind die Effekte, die ich bei mir gespürt habe. Diese können bei jedem unterschiedlich ausfallen.Natürlich kann kein Lebensmittel, keine Nahrungsergänzung oder Superfoods sowie Inspirationen aus diesem Podcast alleine für sich eine Heilwirkung erzielen oder versprechen.Die beschriebenen Erfahrungen sind keine wissenschaftlichen Erkenntnisse und keine Tatsachenbehauptungen. Sämtliche Inhalte dieser Podcast Episoden sind keine Heilaussagen und ausschließlich informativ, sie dienen keinesfalls als Ersatz für eine ärztliche Behandlung.Die Aussagen der Interview Gäst:innen stehen für sich. Diese spiegeln nicht zwingend die Meinung des Herausgebers.

Oxalates, salicylates, and phenols may be the culprit of new physical and/or emotional symptoms. They can trigger histamine intolerance and lead to many unwanted symptoms. A low histamine, low oxalate, low salicylate, low phenol diet along with support for detoxification, including liver support and healing the gut, and balancing candida, are all crucial. There are some enzymes that can help along the way as we work on the underlying root cases, but we need to reduce the amounts of these foods our child is eating, especially if we notice symptoms after eating. Histamines Close to 100% of children with autism have histamine intolerance and mast cell activation. Histamines are released by the digestive tract and the brain in defense as an allergic reaction. In histamine intolerance the body is over producing histamines and there are too many for the body to break down. This stress type response is a trigger for mast cell activation which creates a strong inflammatory response in the body. Symptoms to look for in histamine reactions Symptoms from histamine triggers are both physical and behavioral. They can vary from itching, hives, rashes, sleep problems, anxiety, extreme mood changes, seizures, digestive issues and diarrhea to increased stimming and more. By reducing stomach acid histamines contribute to further issues with digestion working against your efforts to heal the gut, and is a common reason for GERD or acid back up. One reaction can happen without all of the others. This can make it hard to determine what the cause is. Try a low histamine diet for a week. If symptoms subside then it can be helpful in determining... Click Here or Click the link below for more details! https://naturallyrecoveringautism.com/181

 Unlike wine, olive oil does not get better with age. In fact, as the oil gets older, it begins to break down. Its acidity rises and its flavor dissipates. Unfortunately, as it ages, its well-touted health benefits begin to disappear as well. But how do you know how fresh your olive oil is? Most people don't.But this week on FoodCrush, we're getting answers to myriad questions about EVOO, from how it's made to the remarkable flavors it can impart into a dish. Interested? Join us for a fascinating dive into the world of olive oil with Josh Saiia, co-owner of Oro di Oliva, a purveyor of fresh world class olive oils and balsamic vinegars for over 15 years. 

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As researchers were creating a training procedure to identify smoke tainted wines, they made a breakthrough discovery that links a class of sulfur-containing compounds called thiophenols to the undesirable ashy flavors found in impacted grapes. Elizabeth Tomasino, Associate Professor, Department of Food Science and Technology at Oregon State University explains that early research believed that the culprit for smoke taint was phenols with an alcohol group. But just adding volatile phenols to untainted wines did not produce the undesirable BBQ flavors. Research is still young but this discovery could help researchers come up with more effective mitigation strategies. References: 143: Can Barrier Sprays Protect Against Smoke Taint in Wine? (Podcast) Australian Wine Research Institute Smoke Taint webpage Elizabeth Tomasino Grower-Winery Contracts and Communications about Smoke Exposure to Oregon's 2020 Wine Grape Harvest Key Information on Smoke Effect in Grapes and Wine: What can be done to identify and reduce smoke effect in grape and wine production? (Western Australia Agriculture Authority) “Oregon State researchers discover compounds contributing to smoke taint in wine and grapes” (Press release) SIP Certified Sustainable Ag Expo November 14-16, 2022 | Use code PODCAST for $50 off Techniques for Mitigating the Effects of Smoke Taint While Maintaining Quality in Wine Production: A Review (Academic article) Get More Subscribe wherever you listen so you never miss an episode on the latest science and research with the Sustainable Winegrowing Podcast. Since 1994, Vineyard Team has been your resource for workshops and field demonstrations, research, and events dedicated to the stewardship of our natural resources. Learn more at www.vineyardteam.org. Transcript Craig Macmillan  0:00  My guest today is Elizabeth Tomasino. She is an associate professor in the Department of Food Science and Technology at Oregon State University. Elizabeth, thanks for taking time to speak with us today.   Elizabeth Tomasino  0:12  Well, thank you for having me. It's it's been a little crazy with conferences are back in person this year. So I'm actually at the Institute of Food Technology Conference in Chicago right now.   Craig Macmillan  0:23  Well, thanks for taking the time.   Elizabeth Tomasino  0:25  Oh, it's fun and lots of interesting information to talk about.   Craig Macmillan  0:29  The reason we asked you to be on the show is you and your colleagues to make kind of an interesting and possibly really amazing discovery regarding smoke impact on grapes and how that translated into Smoke taint in wines. First just so everyone is on the same page, what's the very simple definition what is smoke taint?   Elizabeth Tomasino  0:46  Smoke taint is essentially if there is a wildfire, lots of smoke in the air, that smoke gets into the vineyard, when there are grapes on the vine, the grapes can absorb the smoke compounds that smell like smoke. They then get sort of bound up in the grapes. So you don't you can't taste anything, but they're there. And then during winemaking, they're released. So all of a sudden, you can get a very smoky, ashy aftertaste in your wine. And if it's strong enough, it can be very negative for quality.   Craig Macmillan  1:15  And when are the grapes most vulnerable?   Elizabeth Tomasino  1:17  So this, is this is up for debate a bit generally it is thought after verasion. But some varieties might be different. There is some research going into this that some varieties might be susceptible earlier, and others may be more susceptible later during the year.   Craig Macmillan  1:33  There's been a lot of activity going on globally, Australia's done a ton of work. And we've got a lot of work going on on the west coast. It's really exciting to see the collaborative work between the different states and the different university systems addressing this problem. Obviously, a couple of years ago, it was devastating in Northern California. And we also had issues along the central coast here, which led us to wonder what was going on because people in San Luis County were affected by smoke from Monterey County. So it was traveling a long way, that really, really makes everybody extra nervous. Your work recently has identified a new class of compounds associated with smoke impact that correct?   Elizabeth Tomasino  2:11  Yes, we've been looking for it for a while. So some of my speciality in research and wine research is figuring out the compositional elements that cause specific sensory. So smells, tastes, wine has got hundreds and hundreds of compounds. So it's not as easy as saying, oh, one, one thing equals one smell. It's not that simple. And as you said before, the Australians have done a great amount of work over the years looking at these phenols that are found in smoke. But if you take a wine that's not smoke tainted, and you add high concentrations of those phenols to the wine, it doesn't taste like smoke taint, which means those are not the compounds that are causing that ashy taste to smoke tainted wines. So we've been doing quite a lot of work. And it actually came about in a roundabout way from how we originally thought. So many people were asking us about, they needed a training standard to understand what smoke taint was. So they're properly evaluating their wine. So we finally managed to come up with a smoke taint training standard for people that that is exactly what happens, the sensory, ashy after taste of smoke tainted wine, and we said, hey, that's really representative of smoke taint. Let's go analyze that. So we analyze that with Tom Collins an assistant professor at Washington State University. And we found this new class of compounds. And then we analyzed a bunch of wine that had been exposed to smoke, as well as wine that hadn't been and saw hey, these thiolphenols. So similar to the phenolic, the Australians found but there's sulfur groups on it. So it makes them very potent compounds. So thiolphenols that were found at higher levels in smoke tainted wine, and in some subsequent sensory, we added thiolphenols to a non smoke tainted wine. And lo and behold, in sensory analysis, they were rated as being smoky and ashy, of smoke team for it.   Craig Macmillan  4:07  Wow, I'm assuming that this is a class of compounds that was already known to exist that just hadn't been associated.   Elizabeth Tomasino  4:13  You know, not really thiols, the overall thiol class of compounds is well known but thiolphenols we found one reference to it in a textbook in the 60s linked to burnt meat, it's not normally looked at and food a lot and so that I think that's one of the reasons number one, no one, no one had thought to look for them because when you think about thiols in wine, you think about Sauvignon Blanc and tropical fruit flavors. I think they individually smell like burnt hair and burnt meat and things like that. You don't normally think about that. And within the food industry, they don't measure them. So it really was really was sort of fortuitous that we had this standard that had high levels. And then we started realizing that like everything we know to cause problems in in smoke tainted wines. And all these things the wine industry was telling us really made a lot of sense with the chemistry of these new compounds.   Craig Macmillan  5:06  Let's talk a little bit more about what phenols are, very light and very volatile.   Elizabeth Tomasino  5:12  Yes, well, they're essentially the breakdown products of lignin. So lignin is the main structure of trees, lots of plants. And when you add heat and burn them, while there are many things that come out of them, phenols are one of those classes. So they're ring structures with an alcohol group off one of a benzene ring with an alcohol group as it is a basic phenol. And they're very much have the smell of sort of that old campfire. That's, that's the smell of them put together. But in thiolphenols instead of an alcohol group, it's a sulfur group. And that changes practically everything about the compounds.   Craig Macmillan  5:46  I've been talking to some other researchers. And we talked about the idea that some volatile phenols are found naturally at low levels in fruit potentially, but also possibly barrels, things like that. So certain phenols are not necessarily coming just from the outside, they may actually be a baseline level in fruit or wine starting out. Is that right?   Elizabeth Tomasino  6:08  Yes, I do want to say specifically to what we know to date, what we talked about free phenol. So phenol is not bound to anything else phenols that are aroma active so you can smell them. They are found in a lot of grapes at low levels, not enough that you'd really smell or taste it. When you toast oak barrels used in wine or oak based products. They're formed. Again, there's lignin in the oak, so they're formed that way. The one question that that is still a little up in the air is we don't think the bound phenol compounds exist freely in grapes, we do think that is really related to smoke exposure, though, of course, I know some people are doing research on it. So maybe they're gonna prove that wrong or, or correct in the future for it. But the free phenols low levels, definitely in grapes, different concentrations, depending on the grape variety. So it's not a one size fits all. And of course, you also have very different oak species in oak barrels. So there's some differences there. So so that's what has made a lot of this challenging is that you do have some of these naturally in grapes and wine. And then in the past, we've been looking at really elevated concentrations of those phenols. And what's exciting with the thiophenols. And again, we're so early in the research is we're pretty certain they don't exist, unless there's a smoke exposure effect these these thiophenol specifically, you know, we've got some work we're going to be looking on. But we do think they might be really good marker compounds because they're not, they're definitely not found in oak barrels.   Craig Macmillan  7:36  That's, that's really awesome. That's really fantastic. That really opens up a new world. This is I hadn't thought of this question till just now what is our ability to test for these, this does exist commercially.   Elizabeth Tomasino  7:47  Unfortunately, they are just as complicated if not more, as some of the phenols. So the issue with these compounds is so if we think about concentrations and decreasing concentrations, phenols that we've looked at in the past run at microgram two milligram concentrations, then you go down by a factor and you get nanograms per liter. And it looks like these style phenols are at picograms per liter, I have never actually worked with picograms per liter. So there's and they're very sticky compounds. So they react. So you first have to to measure them accurately, at least you first have to sort of, we call it a derivatization. So you add something to it to make it way more stable, less volatile, and then you have to concentrate them. So the sample prep is actually quite extensive. And I know we are working with some people to see if there are ways to speed it up or make it not quite as time consuming, but unfortunately they are they are kind of a pain to measure.   Craig Macmillan  8:47  So it sounds like sensory analysis is really our only tool at this point.   Elizabeth Tomasino  8:52  We do have some chemical analysis. So we're actually adapting a method that we've done for those more tropical fruit styles for it. But we still recommend because it will take some time to know the accuracy of the methods and other things like that we still do highly recommend doing microferments with sensory for it and particularly for this season potentially next season we might have some more testing available but as I just said there they are difficult to measure.   Craig Macmillan  9:19  Are there specific descriptors related to and what are the compounds for the volatile phenols we were looking at before and specific descriptors for the thiophenols it'll help people kind of identify.   Elizabeth Tomasino  9:31  Of my knowledge so the phenols we currently looked at guaiacol, o-Cresol, p-Cresol, it's actually very reminiscent of a bit more of a chemical even a little bit of a bandaid aromas to them when you put them together. Thiophenols the ones that we've determined at the moment we do know there are others but but we have to confirm which ones they are thoiphenol, thioguaiacol, the thio-Cresols, burnt shows up in every single one of their descriptors, burn hair, burnt pork, burnt rubber. It's that very strong burnt aspect of it.   Craig Macmillan  10:09  Which is maybe a little bit different than smoky campfire.   Elizabeth Tomasino  10:13  We found in sensory that when you put the phenols together with the thiophenols, that is smoke taint. So the combination of the two classes is really smoke taint. But as I mentioned before, we currently don't think the tihophenols are found in grapes, and they're certainly not an oak. So they might be they might be much better predictors in the future. There'll be a lot of work over the next year. But that's the current hypothesis, at least.   Craig Macmillan  10:38  Does different types of fuel impact, what kinds of compounds are going to be released in the air?   Elizabeth Tomasino  10:43  So yes, they will. A lot of research, we look at barley, and haze and things like that, because it's really lignin. And of course, all plants have lignin. So that's something across it. But different trees will also have other compounds. So for example, I know up and WSU, they burn sagebrush a lot, that the smell of it is not just smoke, there's other aspects to it. I know this year, we've collected some forest floor things in Oregon to see how Oregon compares to what we use in research, which is really primarily just lignin for it. A lot of the smoke taint work is really what would be found across all smoke for it. And then we're starting to look at the differences between the fuel so you know, what's an all smoke lignin based products or an all smoke, and then you'll start to get some of those very different, you know, fuels. And I'm not even going into burning buildings, that's a totally different thing. I'm just talking about plant material.   Craig Macmillan  11:42  Well, the whole other area when the town burns down, no, we have to worry about that. But we did in you know, in Napa and Sonoma, we've had massive burns as well. That's part of the whole picture. This just reminded me of something else. So you're talking about, you know, trying this and trying then when are folks experimentally exposing grapes to smoke?   Elizabeth Tomasino  12:00  Yes, I call it when we talk about things because of course I'm in I'm in charge of a large USDA grant, we have protocols for if we have what I call a natural smoke event, which thankfully, this year, fingers crossed has not been too bad. And then we also have our research smokes, because of course research still needs to happen even if there isn't a forest fire. So we actually build very big tents and cages and things enclosed grapevines and smoke them out.   Craig Macmillan  12:27  Well, you're making a grape smoker.   Elizabeth Tomasino  12:29  Essentially, yes.   Craig Macmillan  12:30  Do a brisket.   Elizabeth Tomasino  12:31  Uh huh.   Craig Macmillan  12:33  That's incredible that that must be quite a quite a project.   Elizabeth Tomasino  12:36  It takes quite a few students to get it set up and running each year. So.   Craig Macmillan  12:41  Has this discovery indicated any new directions, or any possibilities or any thoughts and creativity around mitigation strategies?   Elizabeth Tomasino  12:52  I think it's going to change the game for mitigation. So there's been a lot of work in mitigation without having been hugely successful. And phenols as I said before, the chemistry and the reactivity of phenols is hugely different from thiophenols, we've essentially been using mitigation strategies for the wrong compounds and sulfur compounds are highly reactive. So and we know a lot about them. So reductive aromas and wine are sulfur based compounds, we actually think it's going to speed up some mitigation. And we're going to have some some more things, winemakers can actually do that are going to be more successful, because now it's really, really there. There isn't a lot you can do for it. But again, we've been looking at the wrong type of techniques based on the chemistry of the compounds.   Craig Macmillan  13:43  So since we're looking at different types of thiols, are we talking about the same kinds of strategies at the wine level that a winemaker might use if they are had dealing with hydrogen sulfide, or captains or something like that.   Elizabeth Tomasino  13:57  So thios are a type of mercaptains and another name for thiols. And if you really go into your oxidation reduction chemistry, one of the things that we're going to be investigating strongly is thios are one form, they're sort of reduced form of this compound, really low perception threshold. So a little bit smells very strongly. If you change the form of that into the disulfide. That's not as strong, it doesn't have a big of a sensory impact. So when a lot of people are talking to us about these things that they've noticed in their wine, and we sort of scratched our head, we're going back and thinking about it now going, oh, this is oxidation reduction chemistry, like redox. It's making some sense if you think about it from a redox potential standpoint. So it is looking and into those aspects specifically, and there are things people do for oxidation and reduction. I was just talking to someone you know, someone said, Oh, add copper sulfate. And I'm like they used to do that but but it's cyclical in wine. So you have to remove the copper sulfate that's bound with the sulfur and there are some techniques out there that you can do that with it.   Craig Macmillan  15:03  Are there things just in general that growers should or should not do if they see that there is a smoke event headed their way to reduce smoke impacts on grapes?   Elizabeth Tomasino  15:15  Well, first off, they should be safe for what's happening where they are with with what's going on. For it, I think it's something to not panic. A lot of people I know, in 2020, we didn't know as much. A lot of people said we had an event, I'm not going to do anything with these grapes, just because it's so different based on the variety. And we are starting to have an understanding of which smoke is problematic. Just because you were near a fire doesn't mean you're going to have a problem. Just because you're far away from that fire doesn't mean you're not going to have a problem. So do go out, pick some grapes, do some small scale ferments, taste those, smell them, don't panic, again, do those microferments maybe get get a sample or two analyzed and then make a decision what you're going to do. I do not recommend making a decision, just hey, we had smoke in the vineyard, we shouldn't do anything. It's not that easy for it. So we do recommend, they don't have to pick all their grapes, but go out and pick some of the grapes, do a little ferment and then figure out if you want to pick your grapes or not   Craig Macmillan  16:17  Don't freak out.   Elizabeth Tomasino  16:18  Yeah. And it's hard because of course, it's a very, very sort of upsetting situation, but but I've seen samples where a fire was a mile or two away. And just based on the variety in the winemaking, they did they were fine. And one variety, versus another variety that it was awful for. And I know a lot of people picked grapes that weren't shouldn't have been picked in 2020. And I know people didn't pick grapes that should have been picked for it. And I think it's because we just panic for it. And I know it's hard to do that. But take a deep breath, get a couple of grapes samples, Do, I think UC Davis has some of the small scale ferment procedures up there and how to do the sensory. Taste your wines. Make sure you have several different people tasting with you because people have different sensitivities to smoke taint. And then sit down and make a decision about what you want to do.   Craig Macmillan  17:07  Another concern is the development of aromas over time. So initially, something might smell clean or fairly clean. But then over time, something starts to express itself. Is that accurate? Or is that something we're kind of like making up or afraid that will happen?   Elizabeth Tomasino  17:27  Actually, I think that is accurate to some point, there will be a point where the smoke taint won't necessarily change a lot anymore. And as I said before, an understanding of these new compounds are greatly going to change, you know, understanding the conditions. So for example, if your wine smells fine, you put it in bottle, and it develops over time. But you created a very reductive environment. So maybe your disulfide form change to the thio form. And then that's happening there. So yes, it will potentially still happen. But as we're learning new things about it and new treatments, we're gonna have a much better understanding of what to look at before you bottle it to see if you're going to have a problem later on.   Craig Macmillan  18:06  Again, coming back to mitigation or prevention, can I spray something on to the fruit that will prevent these aromatic compounds from getting into the flesh?   Elizabeth Tomasino  18:19  That's what we'd love to have first step right first step, well, first step don't have forest fires that is a little bit outside of my control. Second step, can we stop the compounds going into the grapes? There's a lot of people looking at a lot of different coatings and sprays and things. And unfortunately, that research takes multiple years because of course, the climate is slightly different each year. So I know a lot of people are working on it, I think we're going to have some options to not maybe stop it from going into the grapes are greatly reducing what goes into the grapes for it. And hopefully in the next next year or two. We're going to have some some better options and some information as that as a potential preventative step.   Craig Macmillan  18:58  If I spray something in the grapes are still wet, is that going to make it easier for for volatile compounds to get in? Or is that alone going to help?   Elizabeth Tomasino  19:07  So a lot of sprays fungicides, things like that, that are used have oils, lipids to them, it's what makes them stick to the grapes, what makes them effective, and phenols can dissolve into those and be transferred into the grapes. So I know in Australia and Anita Oberholster at UC Davis has done some work, looking at if any sprays can prevent them from going in or make things work. And I want to say the vast majority of them actually increase the smoke compounds in grapes. So they're not as effective. A lot of the work is being done on non traditional sprays or things you wouldn't think about. I work with Dr. Yanyun Zhao at Oregon State University. She's known for edible coatings for post harvest effects. And we're looking at developing some of these coatings to to block or trap the compounds from getting into the grapes for it. And I know Tom Collins is looking t some stuff, as is Anita as well, but they're very non traditional coatings, because of course, you don't want those oils and lipids and things, goods.   Craig Macmillan  20:09  Good to know. What about the timing of harvest? If I again, if I have an idea that there's a smoke event coming my way, in theory, I could go ahead and pick that fruit ahead of time and get it out of there. Where are my questions kind of coming from is that the if I understand correctly, the the particulates of smoke and the volatiles phenols or thio, phenols and smoke, they're totally different things. It just happens that the volatile compounds travel with the with the particulate do the is there a possibility that the phenols, the volatile phenols and the thiophenols travel ahead of the particulate and the reason I ask is do I need to worry about something before I see it?   Elizabeth Tomasino  20:47  So first off to my knowledge, thiophenols don't occur in smoke .Phenols occur in smoke. Phenols get absorbed into the grape, and then you have a lot of metabolic processes that occur, that that creates thiophenols for it. So we're still in least, at the moment, we're still looking at phenols from smoke specifically for it.   Craig Macmillan  21:08  Interesting, interesting. So the thiophenol was actually formed later?   Elizabeth Tomasino  21:12  We think and again, totally theoretical at this point in time, we think that the phenol levels get so high in the grapes, that it's almost like a detoxifying event, and it starts going through other metabolic pathways, one being the ones that create these thiophenols. And unfortunately, they're also bound to other compounds. So you still don't taste them in the grapes. Because they're bound, they don't have an aroma. And it is during fermentation that it releases that just like the traditional theory of phenols and phenol glycosides in in grapes for it. I work with a range of climate scientists for it. And they literally say if you can go outside and smell it, then you've got the compounds there, the vast majority of the time, you will be seeing smoke, so you don't have to worry about oh, what's going to come in there. And I'm not going to I'm not going to know, these compounds are also very reactive in air. So you can see smoke, but not smell them. Because it's not as simple as saying time or distance. But for instance, I think guaiacol within a number of six to 12 hours, it reacts with ozone and other things in air. So you don't have guaiacol anymore. If you have a very windy day. Of course that could mean that traveled very far versus a not windy day. It's not as easy as saying if your x miles out you're fine. Totally depends on the day. But but actually you you would it would be very rare. I can't think of one instance where you'd actually not see smoke and have those particles normally it's you'll see smoke and is the question. If you go there, is it really smelly or not?   Craig Macmillan  22:44  I interviewed a Anita Oberholster  to the other day, and she was talking about the concept of the freshness of smoke having a potential impact. Does that idea come into your work at all?   Elizabeth Tomasino  22:56  Yes, it really comes into how much phenols. So the closer you are to the burn site, the less chance those compounds have had to react yet, so you're gonna have higher concentrations of phenols. So again, if you have a burn right next to your field and the wind is blowing into your field, you're gonna have a lot of those smoke compounds versus you know, there were there were smoke from Northern California went into Southern Oregon a little higher, they didn't have as much smoke compounds in their grapes, because of course, it was very far away from the actual burn ignition site. Now, that doesn't, to say that some of these huge fires, you're not going to get impacts far away. What I'm learning about fires and how they move in different layers of the atmosphere is if it's big enough, and if the air currents are going strong enough, far away can have a problem. But generally, the closer you are to the actual burn site, the higher those smoke compounds are. And that's where we talk about fresh or new smoke versus old smoke.   Craig Macmillan  23:54  Fascinating. Yeah, cause some cases we've had the cloud, the plume travel quite a long ways. And then the question is, well, how, you know, how much danger are we in in 2020 I saw we really did have differentials, some varieties picked up a little bit others were fine. And we just are like, well, that's just how it is. We couldn't really predict what was going to be what. So again, getting back to your point, just hang in there. Don't freak out. Try it out, see what's happening. Because at this point, we really can't kind of predict. What is one thing you'd recommend to our listeners around this topic protect particularly grape growers, but also winemakers?   Elizabeth Tomasino  24:33  I think grape growers and winemakers, there's a lot of information out there. Each of the states are grape growing wine growing associations have a lot of up to date resources for it. Talk to your extension people. We always have a lot of people who said hey, I did this. You know here I heard about this and it's not based in science. No one has tested it. There's been a lot of work out there. We're trying to make sure you don't waste your time on something that doesn't work. So please go to those places first before you try it. And as I said before, take a deep breath, go out and do some microferments, taste your wines, maybe get some analysis done, then sit down and make a decision. Again, I know it's a very stressful thing that happens. But we do feel very strongly that sort of people panic in the moment, and it's like, okay, you know, sit down, we know enough about things that your grapes could be okay, let's see if they are.   Craig Macmillan  25:29  That is a really good message. Where can people find out more about you and your work?   Elizabeth Tomasino  25:33  So Oregon State University and the Oregon Wine Research Institute does have a smoke grape smoke exposure page, the grant that I am project manager for, we will soon be working on having a website up through Oregon State University. For that we're trying to get set for this season. So that that got to the wayside at the moment for it. There are of course, extension articles and things out there, you can sometimes just type in my name with wine and smoke and see what pops up.   Craig Macmillan  26:02  Thank you so much. We'll let you get back to your conference. I am so grateful that you were able to take time out to talk to us today. It's a really important topic. And one, it's it's breaking news. We're hearing new things all the time, which is really exciting. I think that the the way that the science community has jumped on this is really laudable and really important for the industry all over all over the United States actually, and the world, quite frankly. So thank you for your work. Thanks for talking to us. Keep keep going. I hope that you have a lot of success, a huge team that's working on this and I think that that's gonna lead us down the road faster than if we didn't. So I really appreciate what you folks are doing. Our guest today has been Dr. Elizabeth Tomasino. She is associate professor in the Food Science and Technology Department at Oregon State University. Thanks again, Elizabeth. This has been great.   Elizabeth Tomasino  26:51  Thank you very much for having me.   Transcribed by https://otter.ai

Photo: Pixabay Note: I recorded this right before I got sick so I sound a little 'throaty' but I hope you'll enjoy the show nonetheless! For the first show of 2022, we start out with a dorky one and answer the question: Where does aroma come from and are the things people describe in wine like roses, smoke, and pepper real or total BS?   We take the questions head on and give some answers that may surprise you! Enjoy and thanks for your continued support of the show and all we do!   Here are the show notes:  We start with the basic, defining aroma, as I do in the Wine for Normal People book: The smells unique to the grape variety, demonstrated in a varietal wine in its youth.   We discuss perception, wine tasting, and then I review some very cool findings from this article, “Aroma Compounds in Wine” By Fengmei Zhu, Bin Du and Jun Li, Published: October 19th 2016   "File:Head Olfactory Nerve Labeled.png" by Patrick J. Lynch, medical illustrator is licensed under CC BY 2.5 At a high level we talk about aromas from the grape, from yeast and enzymes, from amino acids, and those from malolactic fermentation. We talk about the effects of weather and soil briefly as well.   Then we go through the laundry list of compounds in wine, and what each brings to the aroma, bouquet, and flavor:   Terpenes: In grape skins also in fruits, flowers, leaves of some plants. Big component of aromatic whites – Muscat, Gewurztraminer, Muscat, Riesling. Includes: Linalool: When in contact with other things in the wine, makes lavender, orange blossom, lily, bay leaf notes Geraniol: Rose petal smell Nerol and citronellol:Floral, citrus notes, also in flowers and fruit Limonene and citral: Found in citrus peel Hotrienol: Elderflower, gooseberry 1,8-cineole and alpha-pinene:Eucalyptus, garrigue (airborne and can cling to the skin of grapes)   Rotundone: In skins, aroma of peppercorns, particularly white pepper Photo: Pixabay Aldehydes: Hexanal and hexenal: Fresh cut grass, tomato leaf Vanillin:Vanilla beans, vanilla Benzaldehyde:Bitter almond or marzipan in Italian white wines Furfural: Dried wood, caramel, oak     Pyrazines/ Methoxypyrazines:  Green bell pepper, herbaceous notes   Esters: Created by reactions between alcohols and acids Primary fruit aromas like apple, orange, citrus, banana, pear   Photo: Pixabay Ketones and diketones: Beta-ionone: Violets, dark flowers Diacetyl: Butter, creaminess in wine - byproduct of malolactic fermentation. When combined with new American oak with its vanilla- nut notes - like buttered popcorn     Thiols/Mercaptans: Volatile sulfur compounds in grapes, released by fermentation (when bad – like garlic or onion!) 3MH (3-mercaptohexan-1-ol):Passion fruit 3MHA (3-mercaptohexyl acetate):Guava and gooseberry 4MMP (4-mercapto-4-methylpentan-2-one): Blackcurrant (Cab)   Lactones Sotolon:Sauternes, Madeira  -- either Botrytis or age has an effect here - spice, nuts, maple syrup Octalactone:  Coconut notes   Phenols are derived from oak aging:  Guaiacol: Smoke, roasted, toasty notes Eugenol: Clove   Other common wine aroma compounds TDN (1,1,6-trimethyl-1,2-dihydronaphthalene): Petrol or kerosene in Riesling Noriosoprenoids: Spice, raspberry, rose, vanilla Photo: Pixabay   What's the point of this show? Forget all the technical terms and just know: what you are tasting and smelling is based on something REAL -- not some nonsense made up by wine snobs. There is a legitimate reason for why wine smells the way it does!    _____________________________________________ If you think our podcast is worth the price of a bottle or two of wine a year, please become a member of Patreon... you'll get even more great content, live interactions and classes!  www.patreon.com/winefornormalpeople     To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes   ___________________________________________________________ Sources: Scientific Papers Series Management, Economic Engineering in Agriculture and Rural Development Vol. 18, Issue 4, 2018 PRINT ISSN 2284-7995, E-ISSN 2285-3952 423 AROMATIC COMPOUNDS IN WINES Luminita VISAN1 , Radiana-Maria TAMBA-BEREHOIU1 , Ciprian Nicolae Wine Enthusiast, The Science Behind the Main Wine Aromas, Explained, ANNE KREBIEHL MW -- The source for this article seems to be the article above, which I also used, but it's a handy, quick summary of the more academic one above!

ChemTwitter told us it takes 3 minutes to run a TLC plate, so today we‘re brining you 3 good minutes with Patrick Fier, Principal Scientist in Process Chemistry. Patrick has a had a roaring start to his career at Merck in the last 5 years (Google Scholar) and was just named to C&EN's Talented 12 for 2021. Building on this season's Episode 2: Phenols and Sulfonamides are Cool, Patrick returns to the pod to discuss this recognition and answer the real important questions, like: Who did he tell first about the award? What his favorite reaction and ice cream flavor is? We also find out about his first job! Register for C&EN's Talented 12 event here: https://connect.acspubs.org/Talented12_2021 Follow Patrick on Twitter - @PatrickFier Follow the Pharm to Table podcast on Twitter - @PharmToTablePod

ChemTwitter told us it takes 3 minutes to run a TLC plate, so today we‘re brining you 3 good minutes with Patrick Fier, Principal Scientist in Process Chemistry. Patrick has a had a roaring start to his career at Merck in the last 5 years (Google Scholar) and was just named to C&EN's Talented 12 for 2021. Building on this season's Episode 2: Phenols and Sulfonamides are Cool, Patrick returns to the pod to discuss this recognition and answer the real important questions, like: Who did he tell first about the award? What his favorite reaction and ice cream flavor is? We also find out about his first job! Register for C&EN's Talented 12 event here: https://connect.acspubs.org/Talented12_2021 Follow Patrick on Twitter - @PatrickFier Follow the Pharm to Table podcast on Twitter - @PharmToTablePod

For our 2nd course, a #winning #MerckChemistry duo, Patrick Fier and Kevin Maloney, join us to discuss their discovery of the Maloney-Fier reaction (campaigning to be in the 2nd edition of the indispensable Strategic Applications of Named Reaction in Organic Synthesis by Kurti/Czako) as well as other projects they've collaborated on in the last few years. We'll uncover why these two work so well together and how they balance exploring scientific curiosities while having day jobs as successful process chemists. Dani and LC also try to find out which famous duo they are most like: Batman and Robin? Han Solo and Chewy? Listen to find out! Read their papers we discussed today here: Direct Conversion of Haloarenes to Phenols under Mild, Transition-Metal-Free Conditions Synthesis of Complex Phenols Enabled by a Rationally Designed Hydroxide Surrogate Reagent Design and Ligand Evolution for the Development of a Mild Copper-Catalyzed Hydroxylation Reaction NHC-Catalyzed Deamination of Primary Sulfonamides: A Platform for Late-Stage Functionalization Reductive Cleavage of Secondary Sulfonamides: Converting Terminal Functional Groups into Versatile Synthetic Handles Follow the Pharm to Table podcast on Twitter - @PharmToTablePod

For our 2nd course, a #winning #MerckChemistry duo, Patrick Fier and Kevin Maloney, join us to discuss their discovery of the Maloney-Fier reaction (campaigning to be in the 2nd edition of the indispensable Strategic Applications of Named Reaction in Organic Synthesis by Kurti/Czako) as well as other projects they've collaborated on in the last few years. We'll uncover why these two work so well together and how they balance exploring scientific curiosities while having day jobs as successful process chemists. Dani and LC also try to find out which famous duo they are most like: Batman and Robin? Han Solo and Chewy? Listen to find out! Read their papers we discussed today here: Direct Conversion of Haloarenes to Phenols under Mild, Transition-Metal-Free Conditions Synthesis of Complex Phenols Enabled by a Rationally Designed Hydroxide Surrogate Reagent Design and Ligand Evolution for the Development of a Mild Copper-Catalyzed Hydroxylation Reaction NHC-Catalyzed Deamination of Primary Sulfonamides: A Platform for Late-Stage Functionalization Reductive Cleavage of Secondary Sulfonamides: Converting Terminal Functional Groups into Versatile Synthetic Handles Follow the Pharm to Table podcast on Twitter - @PharmToTablePod

This chapter has been described from the book "ORGANIC CHEMISTRY", written by Morrison and Boyd

The guys start this week's episode by FINALLY trying their hand at an ad read, which goes predictably terrible (but carries a message surprisingly great for everyone else). With that out of the way, the conversation focuses on Noah's recent experience with BBB's first virtual collaboration, done with none other than podcast A+++lister Scott Janish's brewery Sapwood Cellars. Matt pokes and prods to get all the juicy details on the Riwaka/Callista heavy recipe, some interesting process tweaks, and fermentation using a new, genetically-modified yeast from Omega Lab called "Sundew". The guys discuss their feelings on gene editing in and apart from beer making, lament opportunities lost capitalizing on it in the stock market, and end with a fantastically abstract Three Bay that Matty slyly whips out his very best Noam Chomsky for. .............. ........................ .......................................... Music: "Mountain Climb" by Jake Hill

With four years of extreme fire season in Northern California, the study and importance of smoke taint is at all-time highs.  Leading the charge is Dr. Anita Oberholster of UC Davis, who is collaborating globally to better understand the chemistry of smoke exposure and taint, how to measure it, what to do about it, and how to create new solutions to monitor and manage it.  This episode packs everything you’d ever want to know about smoke taint in 50 minutes! Detailed Show Notes: Dr. Oberholster is an Extension Specialist in Oenology at UC Davis, which means she interacts more with industry than teaches, lots of applied researchFrom South Africa, she studied Biochemistry and has a Ph.D. in Wine Chemistry from South AustraliaDefinitions: Smoke taint - overpowers the wine, makes it one dimensional, and reduces the qualitySmoke exposure - can have different levels of exposure, no index yet exists to track, but academics are collaborating on itSmoke exposure is less about proximity, but how fast the smoke gets to you => very fresh, dense smoke = higher risk of smoke taintVolatile phenols decay in the atmosphere, if it’s more than 24 hours old, there’s less riskThe ultimate goal - have a low-cost sense that detects volatile phenols to determine the smoke riskVineyards are most susceptible when there are berries on the vineThere’s no carryover effect from prior year firesTesting grapes vs. wine - wine tests are more accurate because there are more free volatile phenols vs. bound with sugars~20-25% of people aren’t sensitive to smoke taintTesting is expensive and laborious, requires a gas chromatography, mass spectrometerCrop insurance - covers grower if smoke exposure is above a certain level; it’s heavily subsidized by the governmentThere’s no correlation between thin and thick-skinned grapes and smoke taintAlcohol (if >10%), sugar (if >3g/L), and phenolic compounds mask smoke character, and green character enhances the smoke characterRose - gets ~30% of the volatile phenols vs. red wine but may still show taint relative to the lower concentration of compoundsCarbonic maceration - one of the worst for smoke taintSprays to prevent taint - results very variable so farWhen there’s wetness/oiliness on berries, then to absorb more smoke taintWashing fruit - unclear if this has any impactMost wineries will not take the brand risk to release smoke tainted wineBest practices for growers and wineries: Buy crop insurance for growersContracts between growers and winery need to be as clear as possible, with a cutoff for smoke taint

This week we continue our journey through The New IPA book and talk about Oxygen and Phenols during Dry Hopping

Hier gehts zum Artikel: https://www.heilkraft-der-natur.com/sonnenblumenkerne/ Schnelle Fakten zu Sonnenblumenkerne: -Sonnenblumenkerne sind eine reichhaltige Quelle für Phenolsäuren und Flavonoide. -Durch den hohen pflanzlichen Eiweißgehalt gut geeignet für Sportler, Veganer und Vegetarier. -Sonnenblumenkerne können helfen, Krankheiten vorzubeugen und zu bekämpfen. -Sonnenblumenkerne sind ein großartiges Lebensmittel für werdende Mütter. -Bei einer ayurvedischen Ernährung gelten Sonnenblumenkerne als sehr nahrhaft und befriedigend.

Broad Spectrum Digestive Enzymes Children on the autism spectrum have difficulty digesting their food properly. This means they do not absorb the nutrients from the foods they eat. This starves their brain of what it needs to function properly. Broad spectrum enzymes assist in the digestion of many foods including protein, carbohydrates, fats, and fiber. Enzymes are naturally produced by the body unless the GI tract is not working properly. If so, digestion and absorption of nutrients and many other factors are effected. Enzymes can be very helpful when taken just before or with meals to help break down food particles, proteins, carbohydrates, and fats. The enzyme known as DPPIV helps break down the large proteins in wheat known as gluten, and casein in dairy. Enzymes for Therapeutic use When enzymes are taken away from food they can be helpful as little garbage collectors in the sense of cleaning up the toxic debris from various viral and bacterial issues. Benefits Beyond Digestion Enzymes can be extremely helpful with the sensitive digestion needs of those with autism, ADHD, allergies, and more. By improving digestion there can be a reduction in inflammation in the GI tract, therefore, better overall health. Keeping the gut healthy is crucial. The gut has receptors that make neurotransmitters for the brain such as serotonin which effects mood, appetite, and sleep, and GABA which acts to calm nerve function. Enzymes also act as little garbage collectors cleaning up toxic debris .   From using enzymes parents report better concentration, increased language abilities, improved digestion, and behavior.   Help with positive gut bacteria and phenols There are beneficial microorganisms in the gut that are built from fiber foods such as vegetables. If the GI tract is compromised and weak it can have trouble digesting fiber. Additionally, Phenols are a compound found in many healthy foods including vegetables and dark colored fruit. These are healthy foods but our kids may be sensitive to them. One enzyme formula that can be helpful with both fiber digestion and phenols is No-Phenol from Houston-Enzymes. They come in capsules and chewable form.    Some Common Enzymes are: • Dipeptidyl peptidase IV (DPP-IV) breaks down casomorphin (from casein) and gluteomorphins (from gluten) • Proteases break down proteins • Lactase breaks down lactose (found in dairy) • Amylase for starch (carbohydrate) digestion • Alpha-galactosidase breaks down beans and other fiber-rich foods • Xylanase helps digest fruits and vegetables (phenolic foods) • Beta-glucanase for fiber-rich vegetables and grains • Lipase breaks down lipids or fats • Bromelain and papain are enzymes derived from pineapple. They break down proteins. Note: Some people exhibit sensitivities to fruit or citrus, so watch for signs of this from your child. Cellulase may interfere with some time-released, cellulose-based medications. Ask your doctor or check your labels for hydroxypropyl cellulose, or hypromellose. Some products come as “cellulose-free”. Quality Products Broad spectrum digestive enzymes are taken just prior to eating a meal for their assistance in digestion. This helps the body absorb nutrients for better health and well being. There are several great products available such as Trienza by Houston-Enzymes.  This formula has the added benefit of DPP-IV, a specific enzyme that breaks down the larger proteins in dairy and wheat products that can injure the gut lining and create toxins in the blood which make their way to the brain. This often triggers an allergic response to these foods. Trienza also comes in a chewable form. The size of the meal often determines the dosage. Start slowly with half the recommended dosage and work your way up to the full amount over a 12-14 day period. The beauty of broad spectrum enzymes is that they assist with so many different types of foods. We do not always know exactly what disturbs our digestion. This way we cover a multitude of possibilities with one product. Radio Show interview Please listen to my radio show interview with Dr. Devon Houston of Houston-Enzymes. It is show #44. You can find it here. About Dr. Houston Devin Houston Ph.D. Incorporator and CEO of Houston Nutraceuticals Dr. Houston obtained a B.A. degree in Biology from Hendrix College in 1979. He then was awarded a B.S. degree in Medical Science in 1980 and a Ph.D. in Biochemistry from the University of South Alabama College of Medicine in 1987. Dr. Houston’s graduate work focused on how the aging process affected certain enzyme systems. Click Here for more details.

What role does food play in overall autism recovery? You may have heard of the staple gluten free/casein free diet (GF/CF), but there’s much more to it than that. Food and nutrition matter greatly for those with autism and in overall autism recovery.   The definition of recovery is to regain health! Food is medicine that helps us regain and keep our health.   Please listen to my radio show interview (show #36), with Julie Matthews, author of Nourishing Hope for Autism Recovery. In show #36 we answer the questions:   1) Why does food matter for autism?  2) How does a parent get started with this approach of following a special diet? 3) What factors most influence one’s effectiveness and success, (i.e roadblocks to avoid and tips for success)? 4) What are some reasons behind picky eating, and some approached to help break through?   Note: show #36 will be in the show archives about 48 hours after the show airs live, (aired live April 9th). For those already doing something with diet/nutrition:   1) How do you know when it’s time to further refine/change one’s diet approach, (beyond the “starter” GFCF or GAPS)? 2) What other food factors does one need to know about and consider? Let’s talk about Salicylates, Oxalates, Phenols and other things we’ve been hearing about with these diets.      Julie Matthews BIO:   Julie Matthews is a Certified Nutrition Consultant and published nutrition researcher specializing in complex neurological conditions, particularly autism spectrum disorders. She’s the author of an award-winning book, Nourishing Hope for Autism, and co-author of a comprehensive study proving the efficacy of nutrition and dietary intervention for autism – published in the peer-reviewed journal, Nutrients. Julie’s approach stems from her 17 years of clinical experience with autism and addresses the BioIndividual Nutrition® needs of each person. Using autism as a model for addressing complex chronic disease, her methodology helps practitioners specializing in varied disorders improve the health and healing of their clients through strategic therapeutic diet intervention. She has a private nutrition practice in San Francisco, California, and supports families and clinicians from around the world with her learning tools and professional training courses. Visit http://NourishingHope.com. Click Here for more details.

Talk to a Dr. Berg Keto Consultant today and get the help you need on your journey (free consultation). Call 1-540-299-1557 with your questions about Keto, Intermittent Fasting, or the use of Dr. Berg products. Consultants are available Monday through Friday from 8:30 am to 9 pm EST. Saturday & Sunday 9 am to 5 pm EST. USA Only. Take Dr. Berg's Free Keto Mini-Course! In this podcast, we're going to cover olive oil and aging. There are a ton of great olive oil benefits. One of the great benefits of olive oil is its anti-aging effects. As you age, you're more susceptible to damage to your genes, and you have less repair. The more damage you have to your genes, the more diseases you may develop. Olive oil has a phytonutrient called a phenol, which is a very powerful antioxidant. Phenols can counter oxidants which cause oxidative damage. Phenols may help protect your DNA and reduce oxidative damage to DNA—especially in the mitochondria. Most oils like soy oil, corn oil, and canola oil are oxidants and create damage to the body. Olive oil is the opposite of that. It's an antioxidant that has anti-inflammatory properties. Just be sure to use extra-virgin olive oil. Dr. Eric Berg DC Bio: Dr. Berg, 51 years of age is a chiropractor who specializes in weight loss through nutritional & natural methods. His private practice is located in Alexandria, Virginia. His clients include senior officials in the U.S. government & the Justice Department, ambassadors, medical doctors, high-level executives of prominent corporations, scientists, engineers, professors, and other clients from all walks of life. He is the author of The 7 Principles of Fat Burning. ABOUT DR. BERG: https://bit.ly/2FwSQQT DR. BERG'S STORY: https://bit.ly/2RwY5GP DR. BERG'S SHOP: https://bit.ly/2RN11yv DR. BERG'S VIDEO BLOG: https://bit.ly/2AZYyHt DR. BERG'S HEALTH COACHING TRAINING: https://bit.ly/2SZlH3o Follow us on FACEBOOK: https://www.messenger.com/t/drericberg TWITTER: https://twitter.com/DrBergDC YOUTUBE: https://www.youtube.com/user/drericberg123 Send a Message to Dr. Berg and his team: https://www.messenger.com/t/drericberg

Weekend Clubbing (Cj024 Instrumentals) by Love Justin Perry & Cwspod © Copyright - Cwspod / Creative Wind Studios (193428884281) High Energy Party Dance Jams, 3 Hours, Easy DJ Mixable into Classics, Club Style, Practice Skills, Freestyle Beats, Bar / Tavern, Upbeat Mood, Background Tunes, Public Events, Social Gathering, Dancing School Material. Genre: Hip-Hop/Rap: Instrumental Hip-Hop Release Date: 2019 Download $1.99 available for download only TRACKS all songs 01. Adjunct (Instrumental) 3:30 02. Antifogmatic (Instrumental) 3:49 03. Bathtub Gin (Instrumental) 3:22 04. Blind Pig (Instrumental) 2:04 05. Blotto (Instrumental) 3:57 06. Blowout (Instrumental) 2:26 07. Bottle Conditioning (Instrumental) 5:17 08. Brett (Instrumental) 4:03 09. Brick of Wine (Instrumental) 3:34 10. Bug Juice (Instrumental) 3:53 11. Cask Beer (Instrumental) 2:54 12. Celebration (Instrumental) 3:48 13. Clean (Instrumental) 3:18 14. Dead Man (Instrumental) 3:49 15. Double (Instrumental) 3:26 16. Dry (Instrumental) 4:17 17. Dry Hopped (Instrumental) 3:57 18. Esters (Instrumental) 3:18 19. Festivity (Instrumental) 3:56 20. Fresh Hopped (Instrumental) 3:33 21. Giggle Water (Instrumental) 3:04 22. Glorious (Instrumental) 3:31 23. Gravity (Instrumental) 3:33 24. Hooch (Instrumental) 4:36 25. Hootenanny (Instrumental) 3:18 26. Ibu (Instrumental) 6:38 27. Imperial (Instrumental) 3:24 28. Jack Roller (Instrumental) 3:44 29. Jake Walk (Instrumental) 3:05 30. Jingled (Instrumental) 3:18 31. Juice Joint (Instrumental) 2:44 32. Macro Lager (Instrumental) 5:15 33. Malty (Instrumental) 4:06 34. Nippitaty (Instrumental) 2:55 35. Noble Hops (Instrumental) 4:03 36. Ombibulous (Instrumental) 2:48 37. Phenols (Instrumental) 2:51 38. Piney (Instrumental) 4:31 39. Session Beer (Instrumental) 2:50 40. Single Hopped (Instrumental) 2:59 41. Skid Road (Instrumental) 2:30 42. Skunked (Instrumental) 2:51 43. Teetotaler (Instrumental) 3:21 44. Vandyke (Instrumental) 3:49 45. Wet (Instrumental) 3:05 46. Wet Hopped (Instrumental) 3:22 47. Whale (Instrumental) 4:44 48. White Lightning 3:21 49. Wing-Ding (Instrumental) 3:51 50. Yeasty (Instrumental) 2:19

If you've been into natural health long enough the chances are high that you've restricted carbohydrate intake at some point and tried the ketogenic diet. And if you've done the keto diet long enough, you know how many issues it can cause, most notably stress. In this second interview with Atom Bergstrom, we discuss sugar (carbohydrate) and its essential role in the body. We talk about refined sugar, diabetes, candida, immune health, gut health and a lot more!  To learn more about Atom Bergstrom, check out his website at: www.solartiming.com  He is also active on Facebook.  Check out all of my recommended products and blogs here: www.matt-blackburn.com   01:32 Interview starts 03:02 The Different kinds of Sugar 04:25 Sugar Environmental Impacts 06:57 The Dystopian Future is Food 08:27  Nutrition of Honey 09:30 Bee Products and Allergies  11:05 Caffeine  12:03 Phenols are Tannins  12:56 Vaccinations 14:08 Sugar for Immune System Health 15:19 Why Sugar is Addictive 16:21 Aging and Reproduction  18:56 Sugar and Cándida 21:20 Refined Sugar Truth  23:34 How to drink coffee  25:06 Best Forms of Exercise  30:17 Eugenics & Psychedelics 34:45 Resveratrol Myths 37:17 Iron Toxicity  39:00 Genetics & Mitochondria and Cancer  40:33 Lipofuscin  43:13 Red Light Dangers 46:17 Alcohol & Leaky Gut 49:25 Balancing Blood Sugar & Potatoes  52:43 Drinking Out of Copper 54:05 Starches vs Sugars and Galactose 55:07 Blood Sugar Best Practices  58:33 PUFAs and Cannabis  1:01:48 Balancing Brain Hemispheres  1:03:10 Melatonin, Serotonin & Nitric Oxide 1:04:55 Carbon Dioxide  1:05:48 Low Carb & Low Sugar Propaganda  1:09:35 Sugar for Gut Issues  1:11:26 The Role of Monounsaturated fats  1:13:26 Bone Broth & Glycine  1:14:22 Using Olive Oil 1:15:26 Too Much Sugar? 1:17:00 Mucus & Milk 1:23:06 Blood Type Diet 1:25:26 Sugar & Hypoglycemia/Insulin Resistance  1:31:25 Cat Health 1:33:28 Cod Liver Oil & DHA 1:35:58 Pineal Gland Calcification  1:38:23 Sugar & Healthy Teeth  1:40:47 Balancing Woman’s Hormones 1:43:06 Overactive T-Cells, Autoimmune & Leaky Gut 1:46:55 Coca Leaf 1:48:40 Protein & Weightlifting 1:50:36 Niacinamide NAD 1:56:36 Closing Notes

Welcome to the Aromatic Wisdom Podcast! In today’s episode, Liz continues from Podcast Episode 034 in which she shared about five different chemical families: Monoterpenes, Sesquiterpenes, Monoterpenols, Sesquiterpenols and Phenols. Today, in Part 2 of Essential Oil Chemistry Deep Dive, the learning of AromaChemistry continues as Liz teaches the therapeutic properties and safety considerations for these essential oil chemical families: Aldehydes, Oxides, Ketones, Ethers and the beautiful Esters. Enjoy the podcast! It is my sincere hope that you will feel inspired to explore essential oils deeper after listening and learn what is possible for your health and well-being when you include aromatherapy into your life. SHOW NOTES (Links and resources mentioned in this podcast episode) Search Pompeii Organic Essential Oils by Chemical Family Want to understand what a “chemotype” is? Check out this blog post:  Essential Oil Taxonomy and Nomenclature (Part 2) Get a 15% discount on essential oils, carriers, containers and other aromatherapy products at PompeiiOrganics.com (with the code mentioned in the podcast) 

In this episode we help distinguish the difference between American Barleywine and American Strong ale. We then dissect a commercial example of Dopplebock with Spaten Optimator. Finally we talk the basics of phenols.

Learn how to taste for off-flavors in your homebrew on this week’s episode of Fuhmentaboudit! Joining Chris Cuzme and Mary Izett in the studio are two BJCP National Beer Judges, BR Rolya and Vlad Kowalyk! Learn about two chemicals that cause off-flavors in beer- acetaldehyde and diacetyl. Find out how to taste for these chemicals, and what causes them to form in beer. What criteria does the BJCP use to judge beer? Listen in to the crew talk about beer competitions, and how to effectively interpret and act on judges’ feedback. This episode has been brought to you by Tabard Inn. “Phenols can contribute desirable traits in beer, depending on the style.” [31:30] — BR Rolya on Fuhmentaboudit!

Ginger contains a cocktail of different molecules. The different molecules in dried, cooked and fresh ginger lead to different flavours.

Reactions of Alcohols, Phenols, Aldehydes and Ketones

An Access to Health Experts interview with special guest Julie Matthews author of Nourishing Hope. In this segment, Julie talks about how to include fish oil in the diet of Autistic children and her opinions on flax seed and coconut oils and their pros and cons. She also discusses how raw dairy products can less irritating for children than commercial dairy products.Julie also talks about the pros and cons of phenols in the diet. Access to Health Experts is not only an interview series; it's also a membership website featuring user forums, special reports, and much more. Visit www.AccessToHealthExperts.com for more information.

http://webs.anokaramsey.edu/aspaas/2061/video/17.1%20Nomenclature%20of%20alcohols%20and%20phenols-0.m4v Fri, 11 Feb 2011 02:05:10 -0600 Higher Education

http://webs.anokaramsey.edu/aspaas/2061/video/17.2%20Properties%20of%20alcohols%20and%20phenols-0.m4v Fri, 11 Feb 2011 02:05:09 -0600 Higher Education

Nomenclature; acid-base properties; synthesis of alcohols from alkenes; reduction of carbonyl compounds; Grignard reaction; conversion of alcohols into alkyl halides and tosylates; dehydration and oxidation of alcohols; protection; spectroscopy