Podcasts about sulfites

C'est un grand classique. Vous sifflez un ou deux verres de blanc passés 19h et, sans comprendre pourquoi, une terrible crampe au mollet vous réveille au beau milieu de la nuit, escortée d'une terrible barre au milieu du front. Mais, comme dans les bons polars, le coupable idéal n'est pas toujours celui que l'on croit…Dans ce nouvel épisode de Parlons Vin, la journaliste Alicia Dorey renverse l'idée reçue selon laquelle le vin blanc serait responsable de vos crampes nocturnes, insomnies et autres désagréments.Et n'oubliez pas : parlons peu mais Parlons Vin !Vous pouvez écouter Parlons Vin sur Figaro Radio, le site du Figaro et sur toutes les plateformes d'écoutes. Si cet épisode vous a plu, n'hésite pas à vous abonner et à donner votre avis.Montage et mixage : Astrid LandonHébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Let's clear up some of the most common misunderstandings about sulfites, wine, and headaches.Nutrition Diva is hosted by Monica Reinagel, MS, LDN.  Transcripts are available at Simplecast. New to Nutrition Diva? Check out our special Spotify playlist for a collection of the best episodes curated by our team and Monica herself!Have a nutrition question? Send an email to nutrition@quickanddirtytips.com or leave a voicemail at 443-961-6206.Follow Nutrition Diva on Facebook and subscribe to the newsletter for more diet and nutrition tips. Find Monica's blog and other programs at Nutrition Over Easy. Nutrition Diva is a part of the Quick and Dirty Tips podcast network. LINKS:Transcripts: https://nutrition-diva.simplecast.com/episodes/Facebook: https://www.facebook.com/QDTNutrition/Newsletter: https://www.quickanddirtytips.com/nutrition-diva-newsletterNutrition Over Easy: https://nutritionovereasy.comQuick and Dirty Tips: https://quickanddirtytipscom

Ce sont des conservateurs dont la présence doit être indiquée sur l'étiquetage des produits. Les sulfites sont-ils à craindre ? Quels effets peuvent-ils avoir sur l'organisme ? Le point. Ecoutez Ça va Beaucoup Mieux avec Aline Perraudin du 19 novembre 2024.

Je réponds de façon claire et directe à cette question en deux minutes ! Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Food labels can be very confusing. In fact, many of us completely ignore them. If you look at the ingredients in many processed foods, you've probably tried to pronounce some of the chemical compounds listed in the ingredients. The food industry adds chemicals to food to either enhance flavor and color, or to preserve shelf life. There are thousands of accepted food additives and some may have important health implications. In today's episode, we discuss just a few additives you might want to keep an eye out for next time you go to the grocery store. Today on The Lab Report: 3:20 MSG – monosodium glutamate 6:40 Nitrites and nitrates 9:55 The “Name that Food” game 12:45 Sulfites are everywhere 13:55 Maraschino cherries are polarizing? 15:20 Sulfites as a top food allergen 16:55 Food colorings, FD&C, lakes, and blue rats 21:25 Artificial vs. natural flavoring Additional Resources: Genova Connect  **PROMO CODE TheLabReport for 20% off your purchase** Subscribe, Rate, & Review The Lab Report Thanks for tuning in to this week's episode of The Lab Report, presented by Genova Diagnostics, with your hosts Michael Chapman and Patti Devers. If you enjoyed this episode, please hit the subscribe button and give us a rating or leave a review. Don't forget to visit our website, like us on Facebook, follow us on Twitter, Instagram, and LinkedIn. Email Patti and Michael with your most interesting and pressing questions on functional medicine: podcast@gdx.net. And, be sure to share your favorite Lab Report episodes with your friends and colleagues on social media to help others learn more about Genova and all things related to functional medicine and specialty lab testing. To find a qualified healthcare provider to connect you with Genova testing, or to access select products directly yourself, visit Genova Connect. Disclaimer: The content and information shared in The Lab Report is for educational purposes only and should not be taken as medical advice. The views and opinions expressed in The Lab Report represent the opinions and views of Michael Chapman and Patti Devers and their guests.See omnystudio.com/listener for privacy information.

These categories of "better for the earth" wines are technical, tricky, and ever-evolving, so I felt that it was time to do a comprehensive update!   In this show, I do best to break it all down in as simple a way as possible…I cover: Biodynamics Organics Sustainable farming Regenerative agriculture And then, quickly, the loose ends – vegan wine and natural wine   I start with an overview of the Pre- and Post- Industrial Revolution types of farming: Traditional farming is original agriculture, by the industrial revolution introduced inorganic sprays, applications, etc --  most of which were not well developed and had serious side effects.  This type of farming is called Conventional farming. All current eco-methods of farming are reactions to conventional farming   ______________________________________  Biodynamic Wine  I discuss Rudolf Steiner's philosophies and the main principles of biodynamic agriculture – essentially that the farm is a single, self-sustaining organism and the farmer must encourage and guide the vines, as well as protect the soil so it stays healthy and provides nourishment for the vines. ​The main certification for biodynamics is DEMETER. It was founded in 1928, and is the world's oldest sustainable agriculture organization.  _________________________________ Organic Organic farming is traditional farming – this is how farming was always done until the industrial revolution. The new iteration grew out of the biodynamic movement in the 1920s and then experiences more growth in the 1970s. This method took off in the 1970s and 80s, especially in Europe. Different countries have different definitions of organic… European Union Organic Products/”Bio” in France: Organic wine prohibits most synthetic chemicals or GMOs and uses only certified organic oenological products in the cellar, including organic yeast. Sulfites are regulated. Organic wine has the EuroLeaf Logo with a code number of the certifying body or the French AGRICULTURE BIOLOGIQUE label (created in 1985, has been around for longer)  United States. This is a program developed by the United States Department of Agriculture (USDA). There are prohibitions on the vineyard and the winery, with the biggest difference with European organics: Added sulfites are prohibited. Because of this last prohibition, certified organic vineyards go in and out of the organic certification To make it more flexible, they added the “Made with Organic Grapes” stipulation, which is looser  _________________________________________________________  Regenerative Organic Agriculture   Although relatively new, this is likely the future of better for the earth initiatives. Regenerative starts out with the principles of organic but then adds a few other things. Watch this space…    _________________________________________________________    Sustainable Winegrowing  This is the most popular way to do better for the earth viticulture but it's squishy. Sustainable is a catchall term that has MANY definitions. It can refer to production, or it can talk about conserving energy. It can be about good relations with employees, or economic viability of the winery. Some of these certifications are better than others. Here are some examples:   France… HVE: The French Ministry of Agriculture developed the Haute Valeur Environementale Others... Vignerons Engages Viticulture Durable en Champagne Terra Vitis    And in California... Certified California Sustainable Winegrowing   _________________________________________________________  I end with a quick tour of …Natural wine and Vegan wines   Full show notes and all back episodes are on Patreon. Become a member today! www.patreon.com/winefornormalpeople _______________________________________________________________   Check out my exclusive sponsor, Wine Access.  They have an amazing selection -- once you get hooked on their wines, they will be your go-to! Make sure you join the Wine Access-Wine For Normal People wine club for wines I select delivered to you four times a year!    To register for an AWESOME, LIVE WFNP class with Elizabeth or get a class gift certificate for the wine lover in your life go to: www.winefornormalpeople.com/classes  

These categories of "better for the earth" wines are technical, tricky, and ever-evolving, so I it was time to do an update! In this show, I do best to break it all down in as simple a way as possible…I cover:BiodynamicsOrganicsSustainable farmingRegenerative agricultureAnd quickly, the loose ends – vegan wine, natural wine______________________________________ BiodynamicI discuss the main principles of biodynamic agriculture – that the farm is a single, self-sustaining organism and the farmer must encourage and guide the vines, as well as protect the soil so provides nourishment for the vines. ​The main certification for biodynamics is DEMETER.  _________________________________OrganicOrganic farming is how farming was always done until the industrial revolution. The new iteration grew out of the biodynamic movement in the 1920s. This method took off in the 1970s and 80s, especially in Europe.Different countries have different definitions of organic…European Union Organic Products/”Bio” in France: Organic wine prohibits most synthetic chemicals or GMOs and uses only certified organic oenological products in the cellar, including organic yeast. Sulfites are regulated. United States. This is a program developed by the United States Department of Agriculture (USDA). There are prohibitions on the vineyard and the winery, and added sulfites are prohibited. Because of this last prohibition, certified organic vineyards go in and out of the organic certificatioTo make it more flexible, they added the “Made with Organic Grapes” stipulation, which is looser _________________________________________________________ Regenerative Organic AgricultureAlthough relatively new, this is likely the future of better for the earth initiatives. Regenerative starts out with the principles of organic but then adds a few other things. Watch this space…  _________________________________________________________  Sustainable Winegrowing This is the most popular way to do better for the earth viticulture but it's squishy. Sustainable is a catchall term that has MANY definitions. Examples of certifications: France…HVE: The French Ministry of Agriculture developed the Haute Valeur EnvironementaleOthers...Vignerons EngagesViticulture Durable en ChampagneTerra Vitis California: Certified California Sustainable Winegrowing I end with a quick tour of Natural wine and Vegan winesFull show notes and all back episodes are on Patreon. Become a member today!_______________________________________________________________Wine Access has an amazing selection — once you get hooked on their wines, they will be your go-to! Make sure you join the Wine Access-Wine For Normal People wine club in time for the next shipment. As a limited time offer, get $25 off your first TWO shipments of our club!To register for an AWESOME, LIVE WFNP class with Elizabeth or get a class gift certificate for the wine lover in your life go to: http://www.winefornormalpeople.com/classes Get the back catalog on Patreon! Hosted on Acast. See acast.com/privacy for more information.

Send us a Text Message.In this conversation, Rabbi Yisroel Bernath and Dr. Kenny Friedman discuss their recent experiences and preparations for the upcoming Passover holiday, the peak buying season for kosher wine. They discuss the question they receive most often, namely, what wines to drink at the Pesach Seder. They provide recommendations for wines to drink and discuss the tradition of using red wine, the need to drink a certain amount quickly, and the ideal  wines to fit the bill. The touch on the importance of including others in the Seder and making them feel welcome. Kenny and Rabbi Bernath talk about the wines they would pull out from their cellars, including special bottles and Israeli wines. They conclude by answering some questions they received from listeners in the past week, including ideal storage temperature for red wines and the best temperature to serve them. They touch on the topic of aeration and decanting, emphasizing that most wines do not need to be decanted. The conversation ends with the hosts expressing their gratitude for their listeners and ask for continued feedback at kosherwinepodcast@gmail.comTakeaways—Passover is a wine-focused holiday, and it is important to choose wines that are enjoyable and meaningful for the Seder.—Light-bodied red wines are recommended for the Seder.—It is acceptable to drink between the first and second cups and between the second and third cups during the Seder.—Using a special bottle of wine for the first Kiddush and thanking Hashem for bringing you to this point can enhance the Seder experience.—Including others in the Seder and making them feel welcome is an important aspect of the holiday. Consider pulling out special bottles and Israeli wines for Passover Seder—The ideal storage temperature for red wines is 55 degrees Fahrenheit—Most wines do not need to be decanted—Chill white wines and rosé before serving, but do not overchill lest you mute flavors—Investing in wine can be risky and requires professional storage facilitiesSupport the Show.Email your questions and comments to kosherwinepodcast@gmail.com

A vos papilles, prêts, savourez ! Les sulfites, mais qu'ingurgitons-nous? Enquête du vigneron/cinéaste Guillaume Bodin. Merci pour votre écoute Bientôt à table, c'est également en direct tous les samedi de 11h à 12h sur www.rtbf.be/lapremiere Retrouvez bien plus de contenus de Bientôt à table sur notre plateforme Auvio.be : https://auvio.rtbf.be/emission/23648 Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement.

Cuy Natural Malbec 2022-Trader Joe's-$10-Organic-Vegan Friendly-Low Sulfite-Delicious WineThis is a wine from Santa Julia which is part of the Zuccardi Family of wines.They make very good wine.This may be a Trader Joe's only wine, I am not sure.It is certified organic, estate-grown, and produced,  Vegan Friendly, and low Sulfites, $9.99 wine.For all the info check out https://cheapwinefinder.com/ and also listen to the best value-priced wine PODCAST on the planet! Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

This week, Martín Reyes, MW is back! In this deep dive episode we get into ingredient labeling, sugar content, sulfites, allergens, health risks, and what winemakers call, "the Death Star." There's also a dad joke, and it's...good?

Dive into today's episode of Community Cocktails with Kimberly where I chat with Dr. David Meadows, the co-founder and CEO of Pure Wine. David and his son set out to solve the pesky problem of wine-induced headaches. Their innovative solution? A patented product that eliminates histamines and sulfites, those notorious culprits behind unwanted side effects.Their flagship product, The Wand, has become a hit, especially among women, for its on-the-go convenience in filtering wine. They've also rolled out The Phoenix, a reusable wine purifier and aerator to use on bottles of wine.Come along on this mesmerizing journey into the world of PureWine! Discover their mission to ensure that savoring wine is an enjoyable experience for all and visit https://drinkpurewine.com/ for more information!

This bonus episode may be the last in the current season (4) but it's also a first - the first time we've ever recorded the pod in front of a live audience!A lovely bunch of people came together in our home town of Winchester to drink a glass or two of fine Hampshire fizz and bombard us with searching questions, from which wines we'd recommend for a large and varied dinner party crowd to the implications of climate change for wine.They even asked us what were the most pretentious wine descriptions we'd ever used. I mean, the cheek of it...We also touched on issues ranging from 'sulfite-free' wine to no/low alcohol, our favourite Chardonnay and rosé, which are the best wine regions to visit, the rise of English wine, multi-vintage versus vintage sparkling wine - and what wines you should ALWAYS have at home.In our introduction we also feature some recent listener feedback from a Napa wine grower questioning how he should explain terroir to visitors to a professor on how microbes (yeasts) can influence a wine's mouthfeel.We also feature a plug for our sensational value charity sparkling wine - please click here if you'd like to buy a bottle or two of Hope & Glory to help us raise funds for the brilliant Marine Conservation Society.As for the live Q&A format, we could get used to it. You have been warned. Wine Blast on Tour may be coming to a speakeasy near you soon...All details from this episode are on our website: Show notes for Wine Blast S4 E25: LIVE Q&A (Winchester).Thanks for tuning in. Here's to the joy of wine - cheers to you!

Dans cet épisode de Parlons Vin, Alicia Dorey, responsable éditoriale du Figaro Vin, vous explique ce que sont exactement les sulfites et quels sont leurs vrais effets. Elle démonte les idées reçues sur ces molécules et nous dit tout ce qu'on n'a jamais osé demander sur le vin avec précision et une touche d'humour.  Vous pouvez écouter cet épisode sur Figaro.fr et sur les plateformes d'écoutes : Apple Podcast, Spotify, Amazon Music, Deezer.    Montage et mixage : Antoine Lion-Ranty

OVP220 – Wein am Sonntag – Chandon de Briailles, Pernand-Vergelesses 1er Cru »Ile de Vergelesses« sans sulfites ajouté 2020

En este episodio Gerardo y yo exploramos el concepto de la mínima intervención en la elaboración de vino.Support the show

My guest is Marcelo Castro Vera of Octágono, one of a few natural wines in Mexico and the only winery nationwide that ferments in clay vessels buried in the ground. They don't have electricity in the winery, so the whole winemaking process is done by hand. They add zero sulfites to their wine. They also produce artisanal mezcal. The agaves are cooked in earth pits using fallen wood, crushed with a stone tahona using spring water to extract sugars, fermented naturally with no yeast or additional sugars added in wooden vats, distilled in copper stills. They also produce beer, mead, cider, and distilled prickly pear alcohol.  I love Marcelo's thinking about how doing all the winemaking by hand creates jobs for more people, and that he sees this as the goal of the winery rather than getting rich. I hope you are inspired by him to think about what wine could become by eliminating some of the things we take for granted. @octagonomx Support this episode by subscribing via patreon. Sponsors: Centralas Wine Catavino Tours Oom - recycled bottles for wine VT Vineyards Let them know you heard about them through the Organic Wine Podcast.  

Episode 38 of The Assemblage Beverage Podcast is all about juicy beverage gossip and controversy! Mason + Adam (but mostly Adam) mourn the loss of a large quantity of Miller High Life that was destroyed in Europe, and they come up with a new slogan that could be used in place of 'The Champagne of Beers'. They also talk about the sparkling wine coming from California that also bears the name of the famous French sparkling wine region. They cap this controversial podcast off by talking Mega Purple and whether or not Sulfites in wine can actually harm you! Question of the Day: What would you end up doing with the 2,300 High Lifes if you had to ‘dispose' of them? Listen to the end to hear Mason + Adam's answer! --- Support this podcast: https://podcasters.spotify.com/pod/show/assemblagebeveragepodcast/support

Time management vs TASK MANAGEMENT  There is no such thing as Time Management even though we hear this repeatedly. We all have twenty four hours in our days.  The TASKS - our ACTIONS - are what leads us to completion ..reachung our goals, achieving success.Trying to manage the clock, is similar to managing the  moon phases, the sun, the stars.  Here's an example:  I recently took a class from Julie Hood of Course creator HQ, the primo instructor of online courses.  ( Thanks to her course instruction, I have my online class teaching people how to overcome their fear of public speaking). She has a twenty year process that she developed called TLC. The idea is that whatever company, product, idea we are selling, these three TASKS will lead to greater results. Check out the podcast to hear more. “ ONLY 4 Systems That You Need “ https://imonline.samcart.com/referral/4systems/mP9iBKaKULc8ktmx Course Creator Podcast https://podcasts.apple.com/us/podcast/course-creators-hq-all-about-online-courses/id1527271678?i=1000599589335   Kundalini yoga - I am devoting this space to the SOOTHE OUR SOULS fundraising and their new WELLNESS CENTER in Treasure island. They provide every kind of Wellness class, activities and events imaginable.   Every class that you attend helps support Soothe Our Souls CLICK HERE FOR MORE INFORMATION  https://drive.google.com/file/d/1y2UrgM4P1XkUZv-12b1tA1H9BrxjdR78/view?usp=drivesdk CLICK HERE FOR WELLNESS CENTER SCHEDULE  https://drive.google.com/file/d/1y2UrgM4P1XkUZv-12b1tA1H9BrxjdR78/view?usp=drivesdk   WINE Myths and Trends the articles : https://daily.sevenfifty.com/using-alternative-yeasts-to-replace-sulfites-in-wines/ Sulfite sensitivity affects about 1% of the population. Wine usually has about 150 ppm of sulfur added whereas dried fruit has 1000 ppm. Sulfites are used to kill unwanted bacteria and yeasts in the winemaking process. Since 1987, American producers have been required to mention the presence of sulfur if it exceeds 10 parts per million (ppm) in the finished wine. The EU recently passed a similar labeling law in 2005. The laws are designed to help protect the small percentage of people who are sensitive to sulfur and should not be confused with the myth that sulfites in wine can give you a wine headache. It's easy to understand why sulfite additions are such a basic tool of winemaking. Sulfur dioxide (SO2, also commonly referred to as sulfites) is an effective antibacterial and antioxidant agent in wine, and sulfur-based products are also effective against fungal diseases and other pests in the vineyard. However, using sulfites is far from neutral: they have wide-ranging effects on the chemistry of wine. Just to name a few issues, they can cause potential reductive issues and affect fruity aromatics, they can cause color bleaching, and they're also irritating for workers who deal with fairly high amounts during winemaking operations. Also, beyond the often-exaggerated concerns about headaches and other issues for wine drinkers, the trend towards natural wine has given them a bad rap.   My Favorite Things  Vahail1956@gmail.com FEAR OF PUBLIC SPEAKING: kick those thoughts to the curb MINICOURSE created by Valerie Hail. Choose one class $57  Six classes $237 Here's a quick video that is the introduction and first lesson. There is a free lesson in the video. People can choose one lesson or six consecutive lessons  http://bit.ly/3Z6R6Cp Masterclass to create your online course by Julie Hood Is your Course idea any good FREE TEST https://imonline.samcart.com/referral/idea/mP9iBKaKULc8ktmx www.chezvalerie.us

Caroline has the misfortune of going on her 10th anniversary trip alone to England, after discovering her husband's affair. She goes mudlarking, and she soon discovers a centuries old apothecary vial. This vial is from a special apothecary owned by Nella who created tinctures and potions. When Eliza's boss comes to Nella's shop, Eliza finds herself with time and curiosity about this tiny apothecary on her hands. Orders for tinctures are beyond Nella's ability to meet them, so she takes on Eliza as an apprentice of sorts. Women watching out for each other and taking the time to notice what doesn't belong are a thread running through this story. By the time you find out how this vial ended up at the bottom of the river, you will care deeply for these women and the truth they each dredged up. What does Strom Thurmond have to do with your wine drinking experience? Listen to find out! Join us for an exploration of sulfites, tannins and histamines as we sip a Domaine Viret Syrah called Energie and here the tale of this Rhone winery. --- Support this podcast: https://podcasters.spotify.com/pod/show/readingbetweenthewines/support

Episode One dives into a top-line overview of the winemaking process from the fermentation to the start of aging. In this episode we tackle some of the stylistic considerations and judgment calls that we as winemakers get to make as we begin to make a wine. LINKSWine Folly - How Red Wine Is Made https://winefolly.com/deep-dive/how-is-red-wine-made/ Australian Wine Institute - Yeast Assimilable Nitrogen (YAN) https://www.awri.com.au/industry_support/winemaking_resources/wine_fermentation/yan/ Wine Folly - The Bottom Line on Sulfites in Wine https://winefolly.com/deep-dive/sulfites-in-wine/

Dans cet épisode de Parlons Vin, Alicia Dorey, responsable éditoriale du Figaro Vin, nous explique ce que sont exactement les sulfites et quels sont leurs vrais effets. Elle démonte les idées reçues sur ces molécules et nous dit tout ce qu'on n'a jamais osé demander sur le vin avec précision et une touche d'humour.  Vous pouvez écouter cet épisode sur Figaro.fr et sur les plateformes d'écoutes : Apple Podcast, Spotify, Amazon Music, Deezer.    Montage et mixage : Antoine Lion-Ranty

  Vidcast:  https://youtu.be/ElrJ-Opqf0g   The FDA and Northern Food I/E Inc announce the recall of the 8.3-ounce packages of Lukai sweetened jujube.  This product contains undeclared sulfites.  Those with sensitivities to sulfites could develop a severe or life-threatening allergic reaction should they ingest this food.  If you bought this product, return it to the place of purchase for a refund.   For more information, call Northern Foods at 1-516-942-0146.   https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/northern-food-ie-recalls-sweetened-jujube-due-undeclared-sulfites   #lukai #jujbe #sulfites #allergies #recall  

Le journaliste en vin Rémy Charest décrit l'effet des sulfites dans le vin sur la santé; la journaliste Gabrielle Anctil fait la lumière sur le phénomène de la musique des volcans; Marianne Gravel, professeure au Département d'histoire de l'art et de cinéma au Cégep Garneau, explique comment le cinéma peut favoriser les apprentissages scolaires; et la chimiste alimentaire Anne-Marie Desbiens se révèle en répondant au questionnaire de Moteur de recherche.

  Vidcast:  https://youtu.be/eayXVTWYRQ8   The FDA and “ANKUR” Muktanand Foods Inc. are recalling ANKUR Golden Raisins in 14 oz. packages.  This product contains undeclared sulfites.  Those with a sensitivity to sulfites could develop a serious or life-threatening allergic reaction after ingesting these raisins.  If you purchased these raisins, return them to the place of purchase for a refund.  If you require additional information, reach Ankur Muktanand Foods at 1-630-595-1118.   https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/muktanand-foods-inc-issues-allergy-alert-ankur-brand-golden-raisin-14-oz-400-gm   #ankur #raisins #sulfites #allergy #recall  

In this podcast we discuss fine wine production, demystify sulfites and the importance of grape quality in winemaking.Our guest today is Santa Barbara based winemaker Michael Brughelli.A California native, Brughelli  has worked with some of the biggest names and vineyards in Santa Barbara.He was the general manager and winemaker for Ken Volk a decade prior. He then worked at Bien Nacido Vineyard and learned from some of the county's most talented winemakers sourcing fruit from the legendary vineyards of Santa Barbara.He co-founded and was the winemaker for Scar of the Sea. In 2019, he sold his portion of Scar of the Sea back to Guigni to launch his own consultancy.Brughelli is also the winemaker at Folded Hills Winery, Ranch and HomesteadMichael Brughelli founded his eponymous wine brand in 2018. He crafts high-end, allocated Pinot Noir and Chardonnay from Santa Maria Valley currently selling at $200 a bottle. Find out more: https://brvghelli.wineRead about Brughelli's latest release here Since 2016, Bottled in China brings you into the food and drink scene through conversations with the some of the most happening personalities. Hosted by Emilie Steckenborn, the show is your one spot for all things food, beer, wine and spirits from across the world. Connect with us on LinkedIn or Instagram @bottled.in.china Podcast available on iTunes, Spotify , online or wherever you listen to your episodes! 

This is the weekly newspaper column.The case for swirling 5-25-2022The classic formula for wine tasting is the “five Ss.” See. Swirl. Sniff/smell. Sip. Savor. Let's explore swirl.Swirling encourages aeration. When you expose wine to oxygen, aroma compounds attach themselves to evaporating alcohol and present you more aroma to experience and enjoy. The majority of tasting pleasure comes from aroma, not your taste buds, so this element is no small thing.Oxygen also helps soften harsh tannins, making them smoother and silkier. Swirling is particularly beneficial for younger, bolder red wines. In contrast, an older wine needs a very gentle swirl or it can become over-oxidized and lose life. One technique does not fit all in the wine swirl world.Oxygen induced by swirling can blow off unwanted aromas. Sulfites—occurring naturally during fermentation or added to stabilize the wine—can add a smell of rotten eggs or burnt match after some bottle age. Some wines, Burgundian pinot noir, for instance, can have barnyard odors upon first pour. Not to worry. Swirling almost always will waft away these issues.Swirling benefits the “see” element of the five Ss. Your wine may appear lighter after a few swirls, allowing you to have a sight experience beyond “deep ruby.”This being wine, there is a correct way to swirl. The bigger the glass, the more effective the swirl. Keep the base of the glass on the table and start slowly. Don't overdo it. A few swirls, a minute or less, will do the trick. Continued swirling is not needed unless you have a difficult wine with particularly assertive tannins or obnoxious odors. Once swirled at the beginning of your tasting experience, the wine will continue to breathe and develop in the glass all by itself. Then it is time to indulge in the other four Ss.Tasting notes:• Primus The Blend, Apalta, Colchagua Valley 2018: Polished, fresh, fruity. Blend led by cab accompanied by carménère and a cadre of other reds. $18-20 Link to my review• Duca Di Salaparuta Suor Marchesa Passo delle Mule Nero d'Avola 2018: Good, affordable, easy-drinking presentation of Sicily's most famous black grape. $19-25 Link to my review• Stoneledge Winery & Vineyard Malbec, Texas 2018: Hedonistic delight of ripe dark fruit running rampant in your mouth, pleasuring your palate. If you want to tussle with bodacious Texas wine, well here is your pour, partner. $50 Link to my reviewLast round: What do you call a priest who becomes a lawyer? A father-in-law. Wine time.Thank you for reading Gus Clemens on Wine. This post is public so feel free to share it.Email: wine@cwadv.comNewsletter: gusclemens.substack.comWebsite: gusclemensonwine.comFacebook: Gus Clemens on Wine facebook.com/GusClemensOnWine/posts/Twitter: @gusclemensLinks worth exploringDiary of a Serial Hostess is a weekly column about the ins and outs of entertaining at home and witty anecdotes of life in the stylish lane. How-to's and advice from yours truly, the Serial Hostess.As We Eat is a multi-platform storytelling project exploring how food connects, defines, and inspires.Balanced Diet by Charlotte Rutledge is a rotating selection of original recipes, curated links pertaining to the food system, and recipe reviews. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit gusclemens.substack.com/subscribe

Qu'est-ce qui distingue le vin nature des autres vins? Qu'est-ce que la macération pelliculaire? À quoi servent les sulfites? Catherine, Bernard et le réalisateur André Martineau se lancent dans un cours d'introduction au monde vinicole doublé d'une dégustation en compagnie d'Asma Ben Tanfous, qui a quitté le monde de l'actuariat pour devenir consultante en vin et fonder l'entreprise Déserteur.

If you're mindful of what you consume and you also drink wine, or if you're looking for a way to enjoy wine without feeling terrible, this is a conversation for you. Today Erin sits down with founder of Dry Farm Wines Todd White to discuss how we can consume and enjoy natural wine in a way that's in alignment with our overall health - and the health of the planet. Tune in to hear about the environmental impact of conventional and natural winemaking, organic, biodynamic farming, the importance indigenous yeast, how wine additives, alcohol content and sulfites affect your health, and even touch on the spiritual and community aspects of wine. While we're not about to tell you that wine is a health food, this conversation does make a good case for enjoying what you consume. As the founder of Dry Farm Wines, a writer, speaker, and a leader in the organic/Natural Wine movement, Todd White has widely educated communities on conscious consumption. Built on a foundation of honesty and peace, Dry Farm Wines are lab tested to ensure each bottle is sugar free (0-0.15g per glass), lower in sulfites, and lower in alcohol (under 12.5% alc/vol). The wines are friendly to low carb & low sugar diets. In this episode: -Allowing yourself to lean into joy and what feels good [6:06] -Why Erin was drawn to Dry Farm Wines [8:45] -How the conventional wine industry compares to the food industry [10:28] -Additives and why there are no ingredient or nutrition labels on wine bottles [13:16] -What you need to know about wine if you're vegan [14:08] -Natural additives found in wines [16:09] -Alcohol content in wine - why it matters [17:32] -What is “natural” wine and how do you know if you're drinking it? [21:49] -Sulfites and sulfur dioxide [24:27] -How wine becomes sugar free [26:41] -How conventional wines contribute to histamine sensitivities [31:31] -How darker wine gets its color [36:01] -Why it's hard to find natural wines [40:59] -The impact of irrigation on grapes [42:04] -The accuracy of the alcohol content stated on wine bottles [44:11] -Differences in farming practices of conventional and organic, natural vineyards [46:15] -About the small, family vineyards that Dry Farm Wines works with [49:54] -Why the Dry Farm Wines subscription expanded Erin's wine horizons [57:20] FOR OUR FULL LIST OF LINKS + RESOURCES, HEAD TO: https://www.thefunktionalnutritionist.com/podcast/195-why-wine-makes-you-feel-terrible-natural-wines

Accompagnés des p'tits Yaki, Gabriel et Julyen sont fiers de vous présenter Le Yaki New Year ! Ici on parle de nos invités et leur Nouvel An, de nos résolutions, de Kévin et des sulfites et on dit que 2022 c'est Yaki Corner. Le Yaki Listeur : https://docs.google.com/document/d/1JqRCpiO67nYk75VdpadyVnDAwZN25oKF-3r8fpCC9B8

There are a lot of terms used on wine labels to denote the grape growing practices like "organic", "biodynamic", and sustainably farmed". But what does that mean for the wine? Can these terms be interchangeable to basically mean the wine is healthier? NO! These terms each have unique definitions and don't necessarily mean that your wine is "healthier". Listen to today's episode to learn all about these labelling terms and more! And don't forget to subscribe to the show so you never miss an episode. ---------- thewineceo.com Instagram: @thewineceo Facebook: @sarahthewineceo ---------- Today's Sponsor: Wash + Wik Use code: THEWINECEO for 20% off your purchase ---------- Episodes mentioned in today's show: Episode #22: (Sulfites in Wine): Red Wine is NOT giving you headaches.... Episode #58: Why isn't wine vegan? ---------- Organizations mentioned in today's show: Demeter Association for Biodynamic Wines Biodyvin

Sulfites are a commonly used preservative in the food industry that are known to mitigate the risk of cold-side oxidation in beer, thus prolonging shelf life. In this episode, contributor Cade Jobe joins Marshall to chat about the impact of dosing a pale lager with PMB at packaging.  The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Relevant Article | Dosing A Pale Lager With PMB At Packaging xBmt

  Vidcast:  https://youtu.be/2elNAQIivzM   The FDA and Bokhary Foods Inc. are recalling GODAVARI Dried Apricots.  This product contains with undeclared sulfites.  Those with allergies to sulfites could develop a serious or life-threatening reaction to eating these apricots.  This product was sold in Massachusetts, New York, and Connecticut.   If you purchased these apricots, do not consume them.  Instead, return them to the place of purchase.  For additional information, contact Bokhary Foods Inc. by phone at 1-508-988-5595.   https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/bokhary-foods-inc-dba-ekta-foods-issues-alert-undeclared-sulfites-godavari-dried-apricots   #apricots #godavari #apricots #sulfites #allergy #recall  

Vous l'avez sans doute remarqué sur les étiquettes de vos bouteilles, le vin contient des sulfites. Mais quelle est cette substance et à quoi sert-elle ?Des sulfites naturels et rajoutésDurant le processus de fermentation alcoolique, les levures transforment les sucres du raisin en diverses substances, dont le dioxyde de soufre. Il s'agit d'un gaz appartenant à la famille des sulfites.On le voit, une partie des sulfites contenues dans le vin est fabriquée, de manière naturelle, durant le processus de fermentation.On rajoute cependant des sulfites au vin, le plus souvent sous la forme d'un composé inorganique, le métabisulfite de potassium. On emploie aussi le métabisulfite de sodium, qui est également utilisé comme conservateur alimentaire, pour les raisins secs ou les jus de fruits par exemple.La quantité de sulfites présente dans le vin est réglementée. En principe, elle varie entre 5 et 200 mg/l.Le rôle des sulfitesSi l'on ajoute des sulfites au vin, c'est en raison des vertus présentées par cette substance. Sans elle, l'élaboration du vin serait beaucoup plus difficile.D'abord les sulfites sont de puissants antioxydants. En effet, ils empêchent ou retardent les réactions qui altèrent les aliments, et notamment celle de l'oxygène. Sans les sulfites, le vin pourrait devenir du vinaigre !Par ailleurs, les sulfites ont une action antiseptique; ils neutralisent les micro-organismes qui pourraient altérer le vin.Quelques réactions allergiquesEn principe, la présence de sulfites, dans le vin et bien d'autres aliments, ne présente pas de risques particuliers pour la santé.Certaines personnes y sont pourtant sensibles. Ces substances peuvent en effet provoquer des réactions allergiques, notamment chez les asthmatiques. Elles peuvent entraîner, dans des cas assez rares, des crises d'asthme assez sérieuses.C'est pourquoi, dans certains pays, l'étiquette apposée sur la bouteille de vin doit mentionner la présence de sulfites dans la boisson. Les personnes concernées n'ont d'autre solution que d'éviter les aliments en contenant.Il existe également des vins sans sulfites ajoutés, mais il n'est pas sûr que même un tel produit convienne aux personnes sensibles à ces substances. See acast.com/privacy for privacy and opt-out information.

What are sulfites? Why are they in wine? And what effect to they have on you? Topher explains the answers to these and more!

  Vidcast:  https://youtu.be/r2Nx3ZfcObw   The FDA and New England Cupboard are recalling Jimbo's Bloody Mary Mix.  This product contains undeclared soy, wheat, and sulfites.  Those with allergies to soy, wheat, or sulfites could develop serious or life-threatening allergic reactions to these allergens.  This bloody mary mix was distributed and sold in ME, NH, VT, MA, MD, and mild Neo-Synephrine Nasal Spray.  If you purchased this product, call New England Cupboard at 1-207-848-4900 for a full refund.   https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/jimbos-kitchen-dba-new-england-cupboard-issues-allergy-alert-jimbos-bloody-mary-mix   #newenglandcupboard #jimbos #bloodmarymix #soy #wheat #sulfites #recall  

This week I have an inspiring chat to share with you!!Joanne from Additive Free Living joins me on the podcast to share her knowledge on all things additives. Jo and her sister, Tracey, run the business together and their mission is to educate families on exactly what they are eating, what is in our food and some of the harmful effects that additives can have on our health. Join us as we chat about:> How additives can affect our children's health.> Some of the specific additives to steer clear. > Practical tips on how you can get started moving towards a more additive free lifestyle. > Her daughters health and behavioural challenges and how going additive free has helped to transform her daughters health in so many ways.I hope that you enjoy this podcast and get some practical tips on ways that you can start to reduce additives in your family's diet and the reasons why you may want to do that. Episode Links:Additive Free Living - https://additivefreelifestyle.com/Ditching the Zooper Doopers or Quelch's - letter for you to send into your school - https://additivefreelifestyle.com/classcelebrations/Top 10 Additives to Avoid - https://naturalsuperkids.com/additives-to-avoid/How Food Additives Affect You Childs Health - https://naturalsuperkids.com/how-food-additives-affect-childs-health/

Hello? Hello, Vitality seekers. This is your host Caroline Schafer. Please help me welcome Stephanie Flores. She is a consultant for Scout and Cellar, a clean crafted wine company based out of Dallas. I am so happy to have you here. Stephanie, we are been long time friends. Our daughters played volleyball together many moons ago. Thank you. It's good to be here, Caroline. Just recently, I'd see you on social media and the bell just went off about a couple of weeks ago about exactly. What you do with Scout and Cellar, and it's the clean, crafted wine, which is so up my alley. I'm not a huge drinker, but when I do it, It always crosses my mind about what's in there. I don't like drinking soda. I don't like drinking funny colored drinks. So I just love this concept that I know that wine offers probably some of the healthiest things in it, if you're going to drink. So, my concept, if I pack my suitcase, I'm going to indulge. So I'm getting ready to go away soon. I want to learn all about that I can go and have a good time with my sister in New York. Tell us a little about your story and how this came to fruition. Well, thanks.  I guess I would have to go back to my why, why did I even venture into this business in the first place? And I would have to say that a couple of years ago there's well, let me start over. There's nothing more that I love to do than to gather together with friends and family over good food and good wine. And I guess that just comes from my Greek and Italian background where we just love food. And we love to add a specifically some  red wine. And  over time I found that I just couldn't drink the wine. I couldn't drink as a red wine unless I had a fan or a glass of ice water next to me. And, there came a time where I just said, no, thank you. And then I went to go visit some family in Texas. And my nephew's wife. Who's like you very much into health. She's very health conscious, she works out, she has her own gym, and she said, hold on a second. Stephanie, I need you to try this wine. I have partnered up with Scout and Cellar and it's , crafted. Well, I said, okay. But I didn't know what clean, crafted meant. I just thought, well, let me just try the wine and see how it goes. So, I tried it and of course it was all good things. I finished it and, and the wine came to an end and I said, okay, well, I didn't feel anything like I have in the past. So is it me? Or is it. Something else.  So I thought, well, let me go ahead and test it. Let me just, let me just see how this really works. So I went to the local store. I picked up a bottle of wine,  and lo and behold, and, and again, this is a true testament. The water came out and the fan came back out. So I knew that this must be something, there must be something in the why that is affecting me. And, I needed to do my research. I needed to find out what this company was all about and what is clean, crafted wine. There's a guru out there. His name is Tim Ferris and he always makes himself a human Guinea pig to like the 10th degree. He does some crazy stuff. But that's super cool that you did your own self-experiment you tried the new wine with friends and then you were like, well, let me just see and go. We went back to the old stuff, same reaction, but does, do not have that reaction with Scout and Cellar. That is so cool. Unless you try it for yourself and you see the difference, then you really  believe it. So you have to, you really have to experience. Well, I will, I've ordered my first bottle, but it's, didn't get here before this podcast. I'm very excited, maybe I'll bring it to New York. You were saying, you didn't even know what clean, crafted meant, and I'm sure a lot of people don't. So what is clean wine? In order for wine to be clean crafted, it has to go through a very rigorous process to make sure that the chemicals and the additives are not present in the wine and that it begins with our growers and our farmers. They, they also embrace our philosophy of not adding any pesticides or chemicals while growing the grapes. We also test the soil periodically, just to make sure that there's nothing in the soil.  And then those grapes are handpicked at night, uh, and that is going to slow the fermentation process down so that you don't have that added sugar and this fermentation process, it's a little bit slower, so that all that deliciousness from grape to glass goes directly into that bottle of wine that you're going to enjoy. But the big thing for me was, yes, there are no added chemicals or pesticides, but also no added sugar. So, you know, some companies can add up to 16 grams of sugar in a bottle of wine. We don't do that at Scout and Cellar, it is residual sugar, which means that it's just sugar coming from the great naturally. And I think that was big news for me. And it was also a big deal for some of my friends who are diabetic, because if you're drinking that glass of wine that has 16 grams of sugar in it, That's going to have some effect on you and probably not in a very good way, you know, it's funny. Just to give everybody a little comparative here, 16 grams of sugar is what you will find in a jelly donut which is crazy. That's a tremendous amount of sugar. It's no wonder you needed a fan. It's no wonder you want water. You, you get that headache after drinking a few glasses. That's just too much sugar. And grapes are very high in sugar , It's amazing, they're like, oh, let's just throw some more sugar in here and make them a little more addicted to this substance because sugar will definitely do that. You were talking about the grapes and  they pick them at night.  Can you explain the difference in how they pick the  grapes traditionally like clean grape picking compared to the way they do it now. We hand pick the grapes at night. Only the good ones are selected. And again, it slows the fermentation process down. So that what you see is what you get in that glass of wine. You don't have to throw anything on the grapes to slow the fermentation process down because of our process of doing that at night. And we only bottle the wine in small batches for that very reason. So, we're not a mass produced wine. We don't claim to be. We can make sure that we have that clean, crafted process from grape to glass. Right. I also believe when they pick the grapes normally todays ways, um, that they spray them down because they're in the sun and they'd start deteriorating immediately in that hot sun. So they start spraying them with toxic chemicals to, to preserve them. And that's a preservative, which we, we have said that we will not add. This is like music to my ears. You have no idea. I love, I love, I mean,  they've done these processes for years and years and years and then greed took over and mass production took over and then science took over, you know, for, let's see how we can addict people to this. And it's so sad. They took a good thing and then they ruined it. So, yay. I'm glad that I'm glad that somebody is out there trying to reverse back back to what once was. So smart, loved that. And you will find Caroline is that, this is kind of what sets us apart. We've known this all along. We've known that adding chemicals, an added sugar to wine  is really not a good thing. So you're going to see other companies popping up here and there one gram of sugar, no sugar, this, that, and the other. And they're just following what we've all always known all along is that the cleaning crafted wine commitment, um, is something that we started a while ago. And we'll continue to. I just think that's fantastic and I love supporting companies like this, cause they're trying to do the right thing and they're fighting against the mass production that they see everywhere. So what don't they allow in their wine? What does Scout and Cellar  not allowing the wine compared to like normal companies? Well, we don't. So, you know, normal companies can put up to almost 350 parts per million in sulfites. Now I will tell you that sulfites keeps the bacteria at bay. And so everybody really has to put that in their wine, including scout and cellar, but we put the lowest amount possible, usually less than 100 parts per million in order to still keep your wine free from bacteria. So we do allow that and that's it. We don't add synthetics. We don't add pesticides. We don't add any of those things that you can't really pronounce in our wine, two ingredients, that's it. One of my interviews, I just did they said that if there's more than five ingredients, don't consume it and this fits in there and then some more than double. So that's really good. So it's just better, it's lowered. It's much lower, you have to do it. You have to keep your wine safe and the bacteria out, right? The lowest amount possible in order to still keep your wine safe and not compromise taste. Do you also have to let this wine breathe like traditional wines? Like what do you recommend on that? Well,  the white wine I usually just put right in the refrigerator, that's a personal preference for me. Uh, I like my wine's a little bit cooler and then after you opened up your white wine, you will  want to put it back into the refrigerator. Red wine, you don't have to do that in. And it's just, again, my personal preference. I like my wine a little bit cooler, but I open it up. I let it breathe, you know, the flavors kind of open up a little bit and then, then that is, and then you're going to get that delicious glass of wine. I just curious, how long should you wait for, for the breathing to happen there? So he opened up my wine about 20 minutes, but that's again, that's me. A lot of people put it in a decanter and let it open up that way. So either way is absolutely up to you. It's your personal preference? I know we talked about the sugar levels and is this something that diabetics can maybe partake in? Oh, absolutely. I mean, if you have one gram of sugar and you're watching your sugar intake, you know, that's probably just minimal compared to all the other things that you're probably eating and drinking. So for example, if you have a glass, a five ounce glass of red wine is a hundred calories, less than a gram of sugar in that. So it depends, I guess, on how much sugar a diabetic can have in a given day. But if you're just going to have one, five ounce glass of wine, you're really still going to be okay. To me, I think one of the highest selling features that the wine has. Sugar is put in everything else, even things that people don't even realize. So if you can eliminate that and at least with another thing that you're consuming, I think that's great. We're not eliminate, but reduce significantly. I know in the summer they have something new on the menu some spritzers, do you want to tell us about that? Oh, absolutely. The summertime is so much fun because we, um, we reintroduce all of our canned spritzers and there's so much fun because they can go anywhere. Anytime you pack them up, that you can take them to the beach, the pool, the lake on the boat, whatever it's, they're easy and, they're so popular. And so I've got a couple of them here that I'd like to introduce to you. All of our epic pursuit wine spritzers have been wonderfully popular. And this one is my, is the rosacea furniture. If you can see that, and this one has, only seventy-five calories and one gram of sugar in it, and you can kind of tell just from the can really what it has in it. So we've got some. Uh, or blood orange, cranberry, strawberry, and peach in this one. And as you can see right here, there's also a little Bee and 1% of our proceeds go towards the conservation of bees because we know how important they are to our ecosystem. So you're not only getting something really good for you, but you're making a contribution to the bees as well. That combination really does sound very enticing.  And I love the bees cause that's such a huge thing today. People have no idea the ramifications if we lost the bees. We're trying to do our part and keep that, you know, the conservation of the bees going. So 1% for the bees, we also have the 14 K bubbly wine spritzer as, well, the can is just a little bit smaller. This one has a little bit more alcohol content, but this is crisp and clean as well with lemon and peach and white flowers in this one. So this one is really delightful. We also, which is really kind of fun is we introduced three new wine spritzers just last Wednesday and this is a wine alternative. Um, and you might be asking us what in the world is a wine alternative, but for those people who don't really like wine or the flavor of wine, we've come out with, um, something that's really kind of fun. And it's, it's called a wine alternative because it is made from wine, but we filter it through charcoal to give it a very natural, neutral flavor and then you can add flavors to it. So for example, this one is called wilderness road and anything that you add to vodka, you can add to this because of the natural and the neutral flavor that it has. For example, one of the things that I love to do is I'll put equal parts of wilderness road, some lemon,  simple sugar, mint, and you can just put it all over ice and you can shake it up and you've got yourself a really refreshing drink for the summertime. Lemon and mint. I make water like that.  That's good for all. You can add a little bit of that wilderness road for a little kick. Absolutely. It has a little bit higher alcohol content, but it's lower than vodka because again, it's a wine alternative for those who a want a little something different. With the cans and the cans are a hundred calories, one gram of sugar, and again, super easy and fun for the summer, we've got the peanut colada flavor. We have, the citrus soda and then our botanical and tonic flavor. So those have been really fun and popular. I liked, I liked that. Everything sounds very refreshing to me. You know what I mean? Like doesn't sound heavy. It sounds perfect. We're both in Georgia so it sounds very, very good for people in warmer climates too, that's nice. It is because again, you know, and I, I often kid my children because of the millennials, you know, they like everything that's simple and easy. And these are, these are easy. You pack them up, you go. And, um, you know, that's why they've been so popular is because you  can take many where you want to know. Absolutely. So, where do we find scout and cellar products? Well, you can go online and you can shop, uh, and begin your clean, crafted journey by just logging into scoutandcellar.com. You can find me. Scoutandcellar.com/sipandtime.com so it sip and time, and you can just shop around and you can take a look at all of our wine spritzers, uh, this summer, we also have some specially curated wine kits for the summer. And that just, that's kind of neat because it, it gives you a little sampling of a lot of different things. So you can, you get some cans, you get a white wine, you get a Rosie and you get a red wine. So that's kind of fun if you're not really sure what you want, you go for the little kit and then you've got a little something for everybody. I think I missed that, that sounds like a little sampler pack. It is exactly. So you can go ahead and shop around. You can shop the cans, the white, the rose, the red wines, and just kind of see, what speaks to you. How can our listeners connect with you? Well, I'm on Instagram under sipping time, and you can connect with me there. You can click on the link in my bio and you can, it'll take you right into the website. Fantastic. Okay. My signature question for you, if you could eliminate one thing in this world, what would it be and why? Well, that's, that's an interesting question.  I kind of was thinking about that and I had been traveling, you know, I moved away from, from the big city into a kind of a rural area. And then just driving back into the city, I thought. If I could eliminate one thing, it's going to have to be the traffic. My goodness. I think the metroplex is pretty well known for their traffic. I've had a really good distaste for it. When you move out and then you come back, like you just, you get numb to it when you live here and then when you moved back out, they have to redo it. You're like, oh, I don't think so. And a lot of people think that Atlanta, traffic's not that bad compared to New York, Atlanta rates really high in the United States. I think it's like top three. Pretty helacious here. Well, if you look at New York, you've got, you know, you've got a good transit system, so everybody's in their car and everybody's trying to get someplace at a million miles an hour down here. Then at least if there's traffic, you're going really slow here. It's like bumper to bumper at 80. It's scary. It absolutely is, I was having heart palpitations the whole way in, and I just think there's gotta be something that we can do about this. I love that answer, but it is true. And. Raise a lot of cortisol on people. People get very stressed out in the traffic. We'll, eliminate traffic, that'd be a great thing in, in Atlanta., I thank you for coming on the show today. It was so great to have you here on the Vitality Feed. It's been a long time. I'm glad we caught up and I'm glad that I know about this. Cause I think this is also a fabulous gift. I was thinking about this. All my kids are. Grown up and I'm like, this is like a great gift idea. Like for Christmas or something or an Easter basket or something like that, or house-warming gift. I think it's a great idea. Cause I'm always trying to push healthier alternatives and especially to delete some sugar out of our lives. Oh, absolutely. And if you just, you know, in this, in the winter time, around Christmas time, we've got some wonderful gift boxes. So if you're just kind of thinking about that it's never too soon to think about, you know, the Christmas season. So for all your viewers out there go online and in the fourth quarter, we're going to have some really fun stuff coming up. Oh, well, I appreciate your time and thank you for sharing your personal testimony on the, how wine can affect people. And this is a great alternative. I love it. I I'm so excited to try it. Okay. All my vitality seekers, please remember, life has no remote, get up and change it yourself!

The Wonderful World of Wine (WWW) Episode 171 Topics: Sulfites Lees

  Vidcast:  https://youtu.be/OOadTrpli_s   The FDA and Lipari Foods now recall Backroad Country Dried Apricots.  This product contains undeclared sulfite.  Those with sulfite allergies may develop a serious or life-threatening allergic reaction if they consume these apricots.  This product was distributed and sold in Alabama, Florida, Georgia, Idaho, Illinois, Indiana, Kansas, Kentucky, Michigan, Missouri, North Carolina, Ohio, Pennsylvania, Tennessee, Utah, Virginia, Wisconsin, & West Virginia.  If you purchased these apricots, return them to the place of purchase for a refund.  If you require additional information, contact Lipari Foods by phone at 1-(586)-447-3500 EXT 9534 or via the email Kelly_Holmes@Liparifoods.com.   https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/lipari-foods-expands-recall-dried-apricots-because-they-may-contain-undeclared-sulfites   #backroadcountry #apricots #sulfites #allergy #recall  

Sulfer Dioxide is wine's great protector and one of the best tools winemaker's have to make sound wine. In this episode we'll get a little science-y and understand how SO2 solidifies your wine-drinking experience. See acast.com/privacy for privacy and opt-out information.

Can wine be part of a real food diet? If your diet is squeaky clean but you’re not ready to give up wine, we don’t blame you, we aren’t either! And thanks to natural wines like those sourced by Dry Farm Wines, you don’t have to! Tune in to hear Ali and Becki discuss hangover prevention and treatment of symptoms if you happen to have one too many using a food-as-medicine approach. In the second half of this episode, they interview Todd White, founder of Dry Farm Wines on what makes a natural wine and the health highlights of responsible wine consumption.   In this episode, Ali and Becki discuss why hangovers occur and how responsible alcohol consumption combined with food-as-medicine strategy can help to mitigate the impact and prevent undesired symptoms. You’ll also learn from Todd about histamine, sulfites and tannins in wine, why glyphosate residue is present in many wines and how Dry Farm Wines are different!   Also in this episode: Why We Get Hungover Hangover Prevention StrategiesReset, Restore, Renew Detox Packs Cellular Antiox Low Carb Marg Recipe B Complex GabaCalm Restore Baseline Probiotic Hangover Symptom ManagementTurmeric Lemonade Episode 98: The Dirty Truth About Wine with Dry Farm Wines Super Turmeric Inflammazyme Fond Bone Broth - use code ALIMILLERRD Social CBD Interview with Todd White of Dry Farm Wines What Makes a Natural Wine? Health Benefits of Natural Wine Glyphosate in Wine Low Alcohol Wine Histamine, Sulfites and Tannins Sourcing Natural Wine   Get a bottle for a penny with your first order using this link: dryfarmwines.com/alimillerRD   More About Todd: Todd is a self described Biohacker who practices daily meditation, Wim Hof breathing, cold thermogenesis, a ketogenic diet, intermittent fasting and he is a fitness enthusiast. He is also a frequent speaker on the topics including; ketogenic diet and lifestyle, meditation, company culture and business performance. Today, after 15 years in the wine business his life is dedicated to educating and helping people make better choices about food, nutrition, and how they think about consuming alcohol.    He is the founder of Dry Farm Wines; a writer, speaker, and a leading authority on healthy organic/natural wines and the importance of micro-dosing alcohol for health, longevity, and vitality. Todd’s passion is unlocking the best way to enjoy alcohol, how to enjoy the benefits of moderate consumption while avoiding the negative outcomes.   Sponsors for this episode:  This episode is also sponsored by FOND Bone Broth Tonics, Your Sous Chef in a Jar. FOND is slow simmered and lovingly tended from simmer to seal. They partner with organic farms and hand-pick and pair ingredients to optimize absorption and taste. Use code ALIMILLERRD to save at fondbonebroth.com.

Avez-vous déjà remarqué la mention "contient des sulfites", sur les étiquettes de vin ? C'est une mention obligatoire depuis 2005. Ces sulfites sont utilisés en œnologie, et dans l'industrie alimentaire, de manière générale. - A quoi sert ce soufre ? - Pourquoi y a t-il différentes doses autorisées, en fonction du type de vin ? - Quelle est la différence entre la "forme libre" et la "forme combinée" du soufre ? - Quels sont ses effets possibles ? Voilà tout ce que nous allons aborder dans cette nouvelle leçon ! Un vaste sujet donc, condensé en 13 minutes de vidéo. -Rejoignez gratuitement la lettre du dégustateur, et formez-vous au vin chaque semaine : https://www.lecoam.eu/lp-newsletter/ -Formez-vous au vin sur http://www.lecoam.eu - Recevez la 1ère BOX pour se former au vin ici : https://www.masterclass-degustation.com - Retrouvez tous mes articles et podcasts ici : https://www.le-vin-pas-a-pas.com/ - Rejoignez d'autres passionnés de vin dans mon groupe Télégram ! C'est ici : https://t.me/lecoam J'y partage des astuces de dégustations, des schémas, des vidéos ... (Si vous ne connaissez pas Telegram, c'est un peu comme WhatsApp, en plus sécurisé. Vous pouvez l'installer gratuitement sur votre smartphone ou tablette sur https://telegram.org/ )

Food labels can be very confusing. In fact, many of us completely ignore them. If you look at the ingredients in many processed foods, you’ve probably tried to pronounce some of the chemical compounds listed in the ingredients. The food industry adds chemicals to food to either enhance flavor and color, or to preserve shelf life. There are thousands of accepted food additives and some may have important health implications. In today’s episode, we discuss just a few additives you might want to keep an eye out for next time you go to the grocery store. Today on The Lab Report: 3:20 MSG – monosodium glutamate 6:40 Nitrites and nitrates 9:55 The “Name that Food” game 12:45 Sulfites are everywhere 13:55 Maraschino cherries are polarizing? 15:20 Sulfites as a top food allergen 16:55 Food colorings, FD&C, lakes, and blue rats 21:25 Artificial vs. natural flavoring Subscribe, Rate, & Review The Lab Report Thanks for tuning in to this week’s episode of The Lab Report, presented by Genova Diagnostics, with your hosts Michael Chapman and Patti Devers. If you enjoyed this episode, please hit the subscribe button and give us a rating or leave a review. Don’t forget to visit our website, like us on Facebook, follow us on Twitter, Instagram, and LinkedIn. Email Patti and Michael with your most interesting and pressing questions on functional medicine: podcast@gdx.net. And, be sure to share your favorite Lab Report episodes with your friends and colleagues on social media to help others learn more about Genova and all things related to functional medicine and specialty lab testing. Disclaimer: The content and information shared in The Lab Report is for educational purposes only and should not be taken as medical advice. The views and opinions expressed in The Lab Report represent the opinions and views of Michael Chapman and Patti Devers and their guests. See omnystudio.com/listener for privacy information.

Grandma's Apple Orchard John Bunker, of Maine, Presents: Grandma’s Apple Orchard: the perfect orchard with only twelve trees. How did she do it? John is a Colby alumnus and was presented the 2019 Commissioner's Distinguished Service Award by Governor Janet Mills and Commissioner Amanda Beal for Saving Maine's Apple Heritage. He has also authored two books: Apples and the Art of Detection: Tracking Down, Identifying, and Preserving Rare Apples, and Not Far From the Tree--a Brief History of the Apples and the Orchards of Palermo Maine 1804-2004. The Palermo Community Library hosted this virtual presentation by John Bunker on Wednesday, February 24th 2021 and granted permission to Cider Chat to edit and repost this delightful presentation. Find the link to this the full Zoom presentation CLICK HERE  "The apples are longing to be planted in your yard. They want you to put down your roots with them here in your Community now When Dostoyevsky wrote about the renewal in the orchard, he talked about 100 years. That hundred years is now. He knew that he was speaking to us now, he meant us. We are it." Recommended websites presented during Grandma's Apple Orchard Out on the limb apples Maine Organic Farmers and Gardeners Association More chats with John Bunker on Cider Chat 016: John Bunker | Super Chilly Farm, Maine 028 John Bunker | Apple Identification Where to Start In humanities renewal, let the apple trees lead the way. Mentions in this chat Fermentis Q&A #12 Fermentis by Lesaffre -This week's Q&A with Kevin Lane from Fermentis: What is the reasoning behind adding adding Sulfites to the fresh pressed apple juice before fermentation? Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

*Special Note* This episode contains a trailer for an upcoming series of episodes on the True Crime podcast Riddle Me That -- the trailer contains mentions of pretty disturbing stuff, so we want listeners to be aware that it is there -- it is in the episode from the 17:00 to 19:30 minute mark. Wine! A fermented fruit drink that now has a mind bogglingly large market with bigtime cultural impact. But is wine actually as complex as winemakers and sommeliers say? Is there a scientific basis to whatever 'terrior' is? What are organic and biodynamic wines? Sulfites?! SULFITES!? Aside from the trailer mentioned above, this episode also features a promo for Talking Bugs, an interview podcast with entomologists! Email us at petridishpod -at- gmail.com. On twitter @dishpodcast and instagram @petridishpodcast. References: https://www.asevcatalyst.org/content/catalyst/1/1/27.full.pdf https://www.extension.iastate.edu/wine/wine-yeast https://www.sciencedirect.com/science/article/pii/B9780128166819000114 https://www.nature.com/articles/s41438-019-0163-1 https://www.mdpi.com/1422-0067/13/3/3492/htm https://www.pnas.org/content/108/9/3530.full https://science.sciencemag.org/content/285/5433/1562.abstract https://www.sciencedirect.com/science/article/pii/S0168952506002253 https://www.sciencedirect.com/science/article/pii/S0308814617308178 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5646858/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4017440/ https://winefolly.com/tips/terroir-definition-for-wine/ https://link.springer.com/article/10.1007%2Fs11306-020-01673-3 https://pubs.acs.org/doi/full/10.1021/jf062446q https://www.sciencedirect.com/science/article/abs/pii/S0308814619311355 https://www.usda.gov/media/blog/2013/01/08/organic-101-organic-wine https://www.sciencedirect.com/science/article/pii/S0959652613005660 https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0169257 https://www.dovepress.com/an-overview-of-the-biodynamic-wine-sector-peer-reviewed-fulltext-article-IJWR

Another riveting episode of the podcast where we talked about all the stuff you probably didn't need to hear about. Leah brought us some wonderful Pinot Noir from Yealands. Josh's fall from grace in the Jameson Tasting world continues. What about Sulfites? Are the good or are they bad? Learn all this and MORE! Follow us on all of our Social's and YOUTUBE! or check us out at naturalwinecanada.com

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 AM to 10 PM EST. Saturday & Sunday from 9 AM to 6 PM EST. USA Only. Get Dr. Berg's Veggie Solution today! • Flavored (Sweetened) - http://bit.ly/3nHbNTs • Plain (Unflavored) - http://bit.ly/3as0x9U Take Dr. Berg's Free Keto Mini-Course! Is red wine or white wine higher in sulfites? Here's what you need to know. DATA: Sulfites Sensitivity: https://www.youtube.com/watch?v=_GhQ9... Hives and Itchiness: https://www.youtube.com/watch?v=iEYDr... Headaches: https://www.youtube.com/watch?v=0C6zo... Sinus: https://www.youtube.com/watch?v=neli8... https://www.youtube.com/watch?v=KrJk0... 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. Dr. Berg's Website: http://bit.ly/37AV0fk Dr. Berg's Recipe Ideas: http://bit.ly/37FF6QR Dr. Berg's Reviews: http://bit.ly/3hkIvbb Dr. Berg's Shop: http://bit.ly/3mJcLxg Dr. Berg's Bio: http://bit.ly/3as2cfE Dr. Berg's Health Coach Training: http://bit.ly/3as2p2q Facebook: https://www.facebook.com/drericberg Messenger: https://www.messenger.com/t/drericberg Twitter: https://twitter.com/DrBergDC Instagram: https://www.instagram.com/drericberg/ YouTube: http://bit.ly/37DXt8C

Does wine give you a headache? Don't blame the sulfites. Find out what problems sulfites do (and don't) cause and whether you need to avoid them. Read the transcript. Check out all the Quick and Dirty Tips shows. Subscribe to the newsletter for regular updates. Join the conversation on Facebook and Twitter. Links: https://www.quickanddirtytips.com/health-fitness/healthy-eating/busted-myths-about-sulfites-and-wine https://www.quickanddirtytips.com/podcasts https://www.quickanddirtytips.com/subscribe https://www.facebook.com/QDTNutrition/ https://twitter.com/NutritionDiva

Pour les amateurs de vin qui souhaitent en savoir plus !  Rapport culturel au vin,  La production du vin,  Comment choisir un bon vin ?  Comment faire vieillir du vin ?  Quels peuvent-être les bienfaits de l'alcool ?  Les dangers de l'alcool sur la santé,  Alcool et calories.  Bonne écoute

Episode 44 – Sulfites: Friend or Foe? Pete and VinoMike are here to help you decipher the mystery of sulfites in wine. Seriously, this issue is a constant in their careers and it was time to try to help sort out the facts. The guys are in separate studios during the pandemic resurgence and only Pete pops a bottle this week. He needs to retaste a bottle of 2016 Xavier Vignon “Cuvée Anonyme” Châteauneuf-du-Pape. A gorgeous and already drinkable CdP, this one will get even better with time. If you are a fan of this region or want to just check it out, this is a fun bottle to get in your glass. The majority of the episode is about those sulfites. What are they? Are they necessary? Are they the cause of your headaches? And lots more. Here are our spoilers… Sulfites are natural. They are produced during fermentation. While not fully necessary, you will want to understand why they are important. And, no, they do not give you a headache. The guys use a couple of articles as references that you can check out, including this one from Bon Appetit and this one from SevenFifty.com. Thank you for listening to That Wine Pod! Be sure to subscribe in your favorite podcast app. And remember… Life’s short. Drink what you like tonight! Click HERE to check out more from Wines On The Bluff. Please be sure to tell them you heard about it on That Wine Pod! NOTE – This is NOT a sponsored show. Pete and VinoMike just like the wines they are putting together. Follow That Wine Pod: Instagram @ThatWinePod Twitter @ThatWinePod Facebook.com/ThatWinePod Connect with VinoMike & Pete: Instagram @VinoMike Instagram @FatManStories Facebook.com/fatmanstories Music from https://filmmusic.io "Protofunk" by Kevin MacLeod (https://incompetech.com) License: CC BY (http://creativecommons.org/licenses/by/4.0/) SUPPORT That Wine Pod Please subscribe on your favorite podcast app and share with your friends or enemies, we’ll take any listeners we can. Also, please rate & review That Wine Pod on Apple Podcasts. Spread the wine love! Be sure to check out Pete’s other podcasts: The No Fear Project, Be Better Today, and FatMan Chronicles! That Wine Pod is a production of Paragon Media. Copyright 2020 – All Rights Reserved

Want to learn more?France Launches Official Natural Wine Certification — Wine Enthusiast... But Is That Enough? — The New York TimesNatural Wine, Explained — VoxA Brief History of Glou-Glou

This is Part 3 featuring chemistry safety tips for cidermakers! Part 1 - How to Make Cider at home, provides a recipe for making a 1 gallon jug of cider Part 2 - Makers Tips for Growth and Cleanliness was the first part of a conversation with the Cider Team at Stormalong Cider in Leominster, Massachusetts. Stormalong Head Cidermaker, Ben Robert-Sano begins with an overview of these 3 components to and then  Stormalong Operations Manager Bright McConnell discusses recommended sanitizers to use in cidermaking. [caption id="attachment_5428" align="aligncenter" width="300"] Shannon, Bright, and Ben of Stormalong, MA[/caption] In Part 3 we continue our conversation focusing on Caustic chemicals to use Managing chemicals Acids Chemicals Caustics For cleaning fermentation soils, I recommend gluconated caustic at 1%, or PBW for those of you with aluminum parts. These are dangerous chemicals so wear a dust mask(pbw ) , long gloves and eye goggles when working with the chemicals Cleaning chemicals are most dangerous before dilution, so don't spill. Even a few drips of pure caustic will take gallons of water to wash off , and the residue can transfer, say from your shoes to your hands. Take extra care when handling chemical concentrates and keep a gallon of white vinegar (or hard cider) and a box of baking soda handy for neutralizing, should it get on your skin or clothing.1-1.5 oz per gallon Acids Cleaning also kills bacteria which live in biofilms. In order to maximize this kill, Ben recommends: treating hard water buildup rejuvenate the surface of your stainless steel parts with occasional acid cleaning use strong citric, or Methanesulfonic acid for acid cleaning. nitric/ phosphoric are also effective, but have more environmental impact if on a septic sysytem 1-1.5 oz per gallon Sanitizers For sanitizing the Stormalong Cider team recommends: Iodophor. It is easy to see when it is active. It is effective, requires no rinse, and has minimal flavor impact when properly diluted DO NOT USE STAR SAN it is not an EPA registered cleaner. The Five Star brand makes an iodophor if you prefer their products. Use 1 ounce of Iodophor per 5 gallons, not 1 oz per gallon like the other cleaners CAUTION: Idophor can cause blindness if it contacts your eye. Wear glasses when used. PAA, Sulfites, and CL02 are very effective but are only to be used by commercial scale cideries. spraying or handling these chemicals can cause immediate respiratory or eye damage if used incorrectly. You should always dose these chemicals directly into water, never remove the concentrates from the barrel using a drum pump. Dousatron - for eye dousing set ups in production facility. Mentions in this Chat Cockrell Cider - Puyallup, Washington Listen to Season 1 recording with Stormalong - 36 Shannon Edgar and Ben Roberts-Sano | Stormalong Cider, MA Contact info for Stormalong Website https://www.stormalong.com/ Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Making Cider at home is fun and easy to do!   In this episode 236, I discuss the: Benefits to you when you make cider at home Where to get your juice, what kind of juice and "what if you have an apple tree in your yard?" Basic equipment needed to make a gallon to 5 gallons of cider. The process for both a "controlled" cider and a wild ferment. How to clean your equipment Equipment and Juice By buying your equipment via the links provided, you provide a monetary kick back to Cider Chat at no extra cost to YOU. Fresh pressed apple juice - try to find a cider mill that has on hand fresh pressed juice! Carboy - A carboy or some sanitized vessel to hold the juice, with enough room for it to ferment and not bubble over. Airlock - The airlock helps release carbon dioxide (CO2) and keep out Oxygen! There are two options of airlocks 1 piece, S-curved airlock design 2 piece, round airlock design     Both do the same job. It is just a matter of your personal preference. The 2 piece airlocks are a bit easier to clean . Options for juice pick your own apples and press on site buy fresh pressed juice from a cider mill such as New Salem Hard Cider. Buy a gallon of juice at the grocery story - not top quality, but not a bad start to see if you want to go full in on making cider as a hobby. Books on Making Cider   Listen to episode 231: The Big Book of Cidermaking, with the Shockeys   Mentions in this Chat  219 Sorbs not Sulfites 220: Can Sorbs Save the World? Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

In today’s episode, Valencia talks about what a wine allergy is, some of the symptoms of wine allergies, what contributing factors can cause you to be allergic to wine, how to prevent a wine allergy, and what you can do to be better prepared in situations when coming across/in contact with any of the allergens in wine. But before she gets into today’s topic, she talks about what she’s been watching on TV, her thoughts of the possibility of doing school online again due to COVID-19, and the Twitter hashtag #WearADamnMask during her What’s Been Going On update. Next, she dives into her Foodie Likes and Dislikes, discusses some Allergy News about how consumers with food allergies tend to put more trust in smaller brands, and then gets right into today’s topic of “What is a Wine Allergy?” Foodie Likes- Perrier Peach Sparkling Water, Simple Truth Organic Sweet & Salty Wasabi Snacks, Aldi’s Simply Nature Organic Sly Red’s Seeded Ancient Grain Bread Allergy News article - https://www.foodbusinessnews.net/articles/16283-food-allergic-consumers-put-more-trust-in-smaller-brands-study-finds Resources to learn more about Wine Allergy: Information about Sulfites - https://www.webmd.com/asthma/asthma-and-sulfites-allergies Information about Wine Allergy - https://acaai.org/news/wine-may-please-palate-not-immune-system Allergic and intolerance reactions to wine - https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6883207/ If you enjoyed today's episode, be sure to give this show a rating and review as it really helps out. If you want her to talk more about food allergies, drink allergies, or similar topics, be sure to send her a note through any of the platforms below: KEEP UP WITH THE VEGAHOLIC! Blog: http://www.lifeofavegaholic.com *Subscribe to Life of a Vegaholic here: http://hyperurl.co/LOVSubscribe YouTube: http://www.youtube.com/LifeofaVegaholic Twitter: http://www.twitter.com/CallMeValBarnes Instagram: http://www.instagram.com/CallMeValBarnes WE HAVE AN INSTAGRAM FOR THE PODCAST: http://www.instagram.com/ohmyallergies Pinterest: http://www.pinterest.com/CallMeValBarnes

Le retour de l'été annonce le sable chaud sous les pieds, l'odeur des fruits bien mûrs, et aussi les apéros à rallonge…De plus en plus d'entre nous se tournent vers des vins plus naturels, labellisés bio, sans sulfites parfois. Pourtant tout cela reste bien flou. Qu'est-ce que les sulfites ? Est-ce vraiment utile de les éviter ? Que nous garantit un vin bio ou naturel ? Pour répondre à ces questions, nous avons fait appel à Romain, fin palais et fondateur du podcast “La Terre à Boire”.Un épisode à écouter, avant de vous apprêter à ouvrir une bouteille de bon jaja pour célébrer l'été !Allez, à vos casques !—Si vous souhaitez en savoir plus sur le vin, le terroir, la vigne et tout cet univers passionnant, rendez-vous dans le podcast de Romain : “La Terre à Boire” ainsi que sur son compte instagram !Voici les épisodes de podcast évoqués par Romain et, du même coup, les domaines viticoles pour lesquels il a un vrai coup de coeur : épisode 28 avec Vincent Fleith et épisode 49 avec Xavier Ledogar.Enfin, si votre curiosité a été aiguisée par cette épisode, n'hésitez plonger votre nez dans le livre “Le vin nature, introduction aux vins biologiques et biodynamiques” d'Isabelle Legeron.>> DÉCOUVREZ LE TOUT PREMIER PROGRAMME AUDIO D'INITIATION À LA NATUROPATHIE !

Le retour de l’été annonce le sable chaud sous les pieds, l’odeur des fruits bien mûrs, et aussi les apéros qui s’éternisent…De plus en plus d’entre nous se tournent vers des vins plus naturels, labellisés bio, sans sulfites ou sans soufre parfois. Pourtant tout cela reste bien flou. Qu’est-ce que les sulfites ? Est-ce vraiment utile de les éviter ? Que nous garantit un vin bio ou naturel ? Pour répondre à ces questions, nous avons fait appel à Romain, fin palais et fondateur du podcast “La Terre à Boire”. Un épisode à écouter, avant de vous apprêter à ouvrir une bouteille de bon jaja pour célébrer l’été !Allez, à vos casques !—Si vous souhaitez en savoir plus sur le vin, le terroir, la vigne et tout cet univers passionnant, rendez-vous dans le podcast de Romain : “La Terre à Boire” ainsi que sur son compte instagram !Voici les épisodes de podcast évoqués par Romain et, du même coup, les domaines viticoles pour lesquels il a un vrai coup de coeur : épisode 28 avec Vincent Fleith et épisode 49 avec Xavier Ledogar.Enfin, si votre curiosité a été aiguisée par cette épisode, n’hésitez plonger votre nez dans le livre “Le vin nature, introduction aux vins biologiques et biodynamiques” d’Isabelle Legeron.En attendant la sortie de notre playlist de l’été dans quelques jours, vous pouvez encore vous réchauffer au son de notre playlist du printemps !Comme toujours, nous sommes ravis d'échanger avec vous, n'hésitez pas à nous transmettre vos idées, suggestions d'invités, ou votre love à partager sur instagram ou par email, à nous mettre des petites étoiles sur votre application d'écoute de podcasts et à vous inscrire à notre newsletter pour ne rien manquer des good vibes ! À très vite !La musique de la bande son est Alice, d'Hicham Chahidi.

Sorbus Domestica enthusiast Arnould Narazian of Paris France, shares his knowledge and passion for this King of all Pommes. This "Service Tree's wood was used for wooden screws used in wine presses and the fruit to help cure ailing cider and wine. This chat was recorded at Cidrexpo in February 2020 in Caen France. The main chat begins at 9:20 minutes Arnould Nazarian What are some of the cultural/traditional name for Sorbus Domestica? North of France it is called “Cormé” South of France it is referred to as “Sorb” Service Tree Spierling - German What inspired Arnould’s affection for Sorbus Domestica A dream and a visit to a train station in the north of Paris called Gare d'Achères–Grand-Cormier based to the North west of Paris in the town of Achères What are the special attributes of Sorbus Domestica? Sorb was used for making mechanical devices such as cog wheels for mills. This was very important for milling up corn and grains for food. These mechanisms came about in the Middle Ages of the 11-12th century The wood was also used for the main screw used to press both wine and olives for olive oil. And, early printing presses used Sorb wood too! Germinating Sorbus Domestica seeds Germinating Sorbus Domestica For the seeds to geminate they must be eaten by a bird or rabbit first. But Arnould has since found some other ways to germinate this King of Pommes. Source seeds in October/November - they must be immediately be placed into moist sand. Then placed in a refrigerator at 2degree Celsius or 35 degrees Fahrenheit. Then the seeds are put outdoors in March The odds of the seed germinating is 95%. Sorbs like Sandy soil Sun light Not a lot of water And the roots can be 6-8 meters down which translate to 26 feet! Sorb Fruit What does the Sorb fruit look like? The fruit of a Sorbus Domestica look like miniature apples and pears and have a range of colors from red, green, yellow and orange. The shape can be round or pear like. Are there different varieties of Sorbus Domestica? Arnould says yes, but those varieties are now lost. Sorbs though large have a special attribute that enables farmers to plant these trees in crop fields Arnould calls the leaves “Peanut Leaves” which means they are small and thus cast a very light shadow for the surrounding area The Day of the Cormé - a celebration of Sorb held in November Buy trees, marmalade, wood products, held in Normandy. Contact Arnould   via Instagram: https://www.instagram.com/arnouldnz/?hl=en Mentions in this Chat TeePublic Cider Chat Swag Store - new designs Sorbus Domestica -t shirt at Cider Chat Teepublic Store England Cider Tour September 1-6 Ask Ryan - send your cidermaking questions to ria@ciderchat.com for an upcoming episode with Ryan Monkman of FieldBird Cider answering your queries. Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube Help Support Cider Chat Please donate today. Help keep the chat thriving!

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. Join my FREE 30-Day Low-Carb, No-Cheat Challenge Here! http://bit.ly/30-DayKetoChallenge Take the Free Keto Mini-Course: https://bit.ly/2Cpb03l Download Keto Essentials https://m.me/drericberg?ref=w2128577 Take Dr. Berg's Advanced Evaluation Quiz: http://bit.ly/EvalQuiz Your report will then be sent via email analyzing 104 potential symptoms giving you a much deeper insight into your body issues. It's free and very enlightening. Molybdenum: https://www.youtube.com/watch?v=NKx10... In this video, we're going to talk about sulfite sensitivities. What is Sulfite? Sulfite is used as a preservative. It helps increase shelf-life and decrease the growth of fungus and bacteria. However, it can give you a lot of reactions. One of the problems with sulfites is that unless you're in America or Australia, they're not going to be on labels. Sulfite Sensitivity Symptoms: • Hives • Itching • Headaches • Stomach pain • Trouble sleeping • Flushing (redness in the face) • Dizziness Types of Sulfites: • K Bisulphite • K Metabisulphite • Sodium Bisulfate • Sodium Sulphate 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. FACEBOOK: fb.me/DrEricBerg?utm_source=Podcast TWITTER: http://twitter.com/DrBergDC?utm_source=Podcast YOUTUBE: http://www.youtube.com/user/drericberg123?utm_source=Podcast DR. BERG'S SHOP: https://shop.drberg.com/?utm_source=Podcast MESSENGER: https://www.messenger.com/t/drericberg?utm_source=Podcast DR. BERG'S VIDEO BLOG: https://www.drberg.com/blog?utm_source=Podcast

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 the Free Keto Mini-Course: bit.ly/KetoMiniCourse Intermittent Fasting Basics: bit.ly/DrBergIF Sensitive to Sulfites: https://www.youtube.com/watch?v=_GhQ9... Today, I want to cover a really fascinating trace mineral called molybdenum. What is molybdenum? Molybdenum is a coenzyme for many chemical reactions in the body. Foods high in molybdenum: • Legumes • Grains (not keto-friendly) • Nuts • Eggs • Green beans • Sunflower seeds Sulfite oxidase - Converts sulfites into sulfur compounds. You need this enzyme to detox the liver, make glutathione, and to make certain compounds in your joints. Aldehyde oxidase - Involved in getting rid of the candida die off. It's also involved in breaking down drugs. Xanthine oxidase - Turns certain proteins into uric acid. Molybdenum is involved in detoxification, and without it, things can become toxic. If you have a problem with detoxification, molybdenum is the trace mineral you would want to take. 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. FACEBOOK: fb.me/DrEricBerg?utm_source=Podcast TWITTER: http://twitter.com/DrBergDC?utm_source=Podcast YOUTUBE: http://www.youtube.com/user/drericberg123?utm_source=Podcast DR. BERG'S SHOP: https://shop.drberg.com/?utm_source=Podcast MESSENGER: https://www.messenger.com/t/drericberg?utm_source=Podcast DR. BERG'S VIDEO BLOG: https://www.drberg.com/blog?utm_source=Podcast

Dana Laake and her special guest Todd White will discuss natural wine vs commercially processed wine. Todd White is the founder of Dry Farm Wines – a purveyor of healthy, organic and natural wines. He is a writer, speaker, and leading authority on micro-dosing alcohol for health, longevity and vitality. Todd is dedicated to educating and helping people make better choices about food, nutrition, and how they think about consuming alcohol. Todd’s passion is unlocking the best way to enjoy alcohol, and how to enjoy the benefits of moderate consumption while avoiding the negative outcomes.

For the health conscious, choosing a wine can be problematic. Are there "clean" wines for those who like to eat "clean?" What difference does alcohol content make? How do we decide between "natural" and "organic" wines? How can we avoid additives? Which are the best brands? Is it smart to even drink alcohol in the first place, when you are pursuing a healthy lifestyle?   With 15 years of experience in the wine industry, Todd White, the founder of Dry Farm Wines, educates us about the wine industry, while answering these questions. He shares the industry's dirty little secrets related to labeling, alcohol content, and what's really put into the products. He explains that the label "organic," for example, does not necessarily mean that the wine is additive-free. He goes over which additives cause headaches and are actually toxic to our bodies. And he offers suggestions for how healthy people can choose the best wine.  Visit Todd's website here: Dry Farm Wines Check out our sponsors: Ancestral Supplements and New Trends Publishing Visit our website: westonaprice.org  

#60: Natural Wine, Wine Industry Lies, Todd White of Dry Farm WinesJoin Marisa and dozens of other Primal Health Coaches in the free online health event called Habits to Thrive. You can register here: bit.ly/habitstothrive“The wine industry has some dirty dark secrets, and they've been very effective at keeping these secrets”Our guest today is someone doing big things in the world of wine...yup you heard me, wine. After 15 years in the wine business Todd White is dedicating his life to educating and helping people make better choices about food, nutrition, and how they think about consuming alcohol. He is the founder of Dry Farm Wines; he's also a writer, speaker, and a leading authority on healthy organic/natural wines. Dry Farm Wines is the only lab tested, all natural health quantified wine merchant in the world, and they work with small family farms that are committed to producing pure natural wines.Points of Discussion:U.S. winemaking industry has dirty secrets- 52% of all wines manufactured in the U.S. are made by just 3 giant conglomerates, and the top 30 companies make over 70% of US wines.- They hide behind thousands of different labels Wild yeast fermentation vs genetically modified lab-grown yeastThere are 76 approved additives for wine-making in the U.S.- many are considered safe, but 4 are proven to be toxic to humansHow much sugar is in wine?Dimethyldicarbonate - toxic additive used in wine manufacturingCommercial wine reaches 15% alcohol or higher and the labels are typically wrong and not required to be accurate- manufacturers want the number on the bottle lower so they pay less taxes, but they want the actual amount higher in the wine because it makes us drink moreWild yeast vs lab-grown yeast explored further- lab-frown yeast helps the producers have a more predictable outcome, make huge batches, and less risk with the yield. Also helps give wines a particular flavorRobert Mondavi winery is a marketing facade since it's been purchased by the second largest wine company in the worldCalifornia wine manufacturing facilities called “tank farms”99.9% of all US vineyards are now all irrigated, prior to 1973 all wine was dry farmed (grown without irrigation)- irrigation is bad for the planet- it's allowing glyphosate (roundup weed killer) into the wine because it's water soluble- creates a “lazy plant”, short root structure- leads to lower nutrients and antioxidants- cheaper to farm and gets higher yield Biodiversity on a natural vineyardMonocropping industrial farmingIt's a crime in most of Europe to irrigate wine grapevinesDry Farm Wines sells “Natural Wine”, a specific category of wine- Natural Wine represents less than 1/10 of 1% of wines in the worldIs Organic also Natural?- all Natural Wines are Organic (not typically certified), but not all Organic wines are Natural Wines- sold in a store like Whole Foods almost guarantees it's not a natural wine because natural wine producers can't make enough volumeIs Biodynamic also Natural?Ever get purple teeth from red wine? - likely from a color agent called “Mega Purple”Red wine naturally gets it's color from the skins of the grapes and the seeds, and the seeds give it tannin structure- histamines and tyromine in the red wine skins can be problematic for some people especially womenWhite wine contains just over 200 polyphenolsRed wine contains just over 800 polyphenols- resveratrol is the most studied and highly regardedMany women have negative reactions to commercial wine because they go for a darker color and it yields higher histamines and tyromine- most of these women do not have reactions to Dry Farm WinesAre your reactions to wine from Sulfites or Tannins?How much Sulfur Dioxide is in your wine?- used 3 or 4 times in the commercial winemaking processSugar + Alcohol is a bad combinationIs low sugar wine higher in alcohol?“Bricks” is an international measurement of the ripeness and sugar of the grapes- 26 Bricks average in California- 15-17 Bricks in Italy where he visited Natural wines are picked at lower ripeness which is lower sugarWine as a part of social bonding and healthCauses of headaches and reactions could be from so many thingsDry Farm Wines tests every wine for mold toxins called mycotoxins- It's a legal requirement in the EU but not in the USDry Farm Wines tests for Sugar, Alcohol, Mold Toxins, PesticidesLooking for Natural Wine near you?- look for “Natural Wine retailers” who don't sell anything else but natural wine- try the smartphone app called “Raisin”Try a vacuum cork to re-seal your natural winesTodd closes out describing his plan for Extended Fasting- Todd does not drink any wine/alcohol during fastingReferences:- 1 extra bottle for 1 penny: dryfarmwines.com/fowpodcast- Smartphone app called “Raisin” to search for Natural Wine available in your area.- Online healthy habits summit and Marisa's Intermittent Fasting presentation: bit.ly/habitstothriveMarisa's site: https://www.marisamoon.comLearn about *Intermittent Fasting Freedom* at marisamoon.com/iffreedomFacebook: https://www.facebook.com/FoundationofWellnessPodcastInstagram: @foundationofwellness_podcast https://www.instagram.com/foundationofwellness_podcast@marisa_moon_ https://www.instagram.com/marisa_moon_Intro/Exit Music  - "Ukulele Whistle" by Scott Holmes

In this episode,  Damien and Jonathan welcome back Sean Tevik to discuss sulfites in wine more in depth and talk about other misconceptions in wine production. Sean has worked as a wine director, winery general manager, distributor, and ambassador and is a wealth of knowledge. We had planned on talking more about sulfites during this episode however the conversation lead us to many alternate topics such as spontaneous fermentation, immaculate inoculations and magic wands that reduce hangovers. This episode was quite a lot of fun to record and had some hilarious moments Thank you again Sean for coming on Spilling the Truth and sharing some special wines with us and remember "Be good...and if you cannot be good, be bad". Wines Tasted:NV Valdo "Cuvee 1926" Prosecco DOCG - Valdobbiadene, Italy2018 La Perriere Sancerre - Loire Valley, France2011 No Ancora Pinot Noir - Russian River Valley, CA 2011 Davis Family Winery "Soul Patch" Syrah - Russian River Valley, CA

We're not quite done with season one yet! Sorry for the late post; it's the height of crush and harvest here in Arizona, and I've been working myself raw. Our last non-bonus episode for the season is focused on Washington D.C.  In this episode, Michelle Petree (a friend of mine who dates all the way back to Grade School) and I drink the 2017 Cuvee Noir, from District Winery; which is so far the District's only urban winery and tasting room. This wine, a blend of Grenache and Petit Sirah, is their house take on Rhone-style blends, sourced from vineyards in California. (I affectionately referred to this wine repeatedly as a GPS, because boy howdy do I love puns.) In this episode, Michelle and I tackle some of the "darker" sides of the wine industry: wine additives and the grape trade. It turns out that we feel one of these is much darker than the other. That being said, let me be emphatic right here: the trade of grapes and bulk wines from California is NOT necessarily a bad thing.  It's all in what you do with what you get. I, for one, really enjoyed my experience at District Winery so much that I actually sent them my resume. They're doing good stuff. It's not their fault that nobody grows grapes in Washington D.C. anymore!  They are also wonderfully open both on their website and in the tasting room how things are done. And frankly, there's no getting around the fact that sometimes, you absolutely have to source grapes from elsewhere because of market demand, a bad harvest, or because the grapes you want to work with don't grow anywhere near where your winery is.  It is really hard, after all, to make a Barbera in, say, Maine. Also, let me be clear: the only "additive" in the wines from District is the Sulfites which are pretty much standard in everything; they're not using Mega-Purple [which, dibs on that name for my wine-themed metal band] or anything else, but our conversation just went that way. Now that the disclaimers are out of the way: once upon a time, as I alluded to above, there were vineyards and wineries in Washington D.C. It is, as far as I could find out in my research, unknown what varietals were grown in the area.  Space was limited, of course, and after Prohibition hit, these vineyards were torn out, and the land where these vineyards once grew was urbanized.  Today, there simply just isn't the space to grow vineyards in Washington D.C. However, this aspect didn't stop the founder and winemaker of District Winery, Conor McCormack, from opening the first winery in the area since Prohibition in 2018. As I alluded to above, many of the grapes being made into wine here are sourced from vineyards across California, but he is also sourcing grapes from vineyards in New York and nearby Virginia. (In fact, the amazing amber wine made of Virginia-grown Petit Manseng was the bottle that I took home for "research" and shared with some local Arizona wine folks. Frankly, it was really hard to choose just what to drink for this podcast.) Also, we drank this side by side with a Châteauneuf-du-Pape, because it was the only Rhone blend Michelle had in her cellar. Such a terrible problem to have.  Anyway, stay tuned for the next two bonus episodes... then a short break before Season Two begins!

In this episode, Jonathan and Damien discuss sulfites and additives in wines. The sulfites added to wine have became the stuff of urban legend where people believe its the catalyst for every headache, migraine, and movie style hangover. And yet, there’s no scientific evidence to support such claims. Damien has some great rants as the duo discuss all the additives allowed in wine, the real reason you might get a headache, and some local Arizona wines that you might find interesting.  Thank you for watching.   Wines Tasted:2016 Giovanni Rosso Langhe Nebbiolo - Piedmont, Italy 2012 Caduceus Cellars "Sancha" - Cochise County, ArizonaWine blog on episode 33: Sulfites in winehttps://spillingthetruth.comWatch on YouTube herehttps://youtu.be/T4a4jN3Kzyo Full list of over 60 additives allowed in wineGovernment Regulation Website

Les sulfites, ou soufre, sont des sels formés à partir de dioxyde de soufre ou SO2, un gaz dense et incolore. Ils sont utilisés comme additifs alimentaires, notamment pour leurs propriétés antiseptiques et antioxydantes. S’ils sont présents dans certains produits alimentaires industriels, ils sont surtout connus pour leur utilisation dans le vin. Lors de la vinification, le vigneron peut choisir d’ajouter des sulfites pour maîtriser la flore microbienne de son vin, et ainsi tuer certaines bactéries et prévenir de l’oxydation. Mais une dose de soufre trop importante a tendance à gommer les caractéristiques et la personnalité du vin et donc gêner la dégustation. See acast.com/privacy for privacy and opt-out information.

Does everyone having the same website hinder what we're all doing as photographers? Are websites ultimately like a (cheap or) fine wine, where you the content doesn't matter as much as the brand or label?

Resources: Download: ViVino ; Compendium ; Cellartracker Read: Bus Nine to Paradise by Leo Buscaglia Mastermind: workhardplayhardpodcast.com/mastermind Connect with us on Instagram: @kimmurgatroyd | @robmurgatroyd Jim Favret is joining me on the show today! I wanted to have Jim on because I am becoming obsessed over learning about wine. I was introduced to Jim through a mutual friend, and his background is more than impressive with time spent as a distributor, as well as a wine judge for the Wine Report. If you’re like me, and all you want to do is understand every little detail about wine– this is the episode for you. In This Conversation We Cover: [7:38] The moment Jim knew the wine industry was for him [9:28] Starting his wine brokerage company [13:26] How to approach selecting the type of wine you’d like [21:30] Using apps to help you choose wine [30:21] Letting your wine open up + how to store it [46:31] Sulfites and how they affect us [51:07] Analyzing and approaching the smell of wine [01:00:56] Rapid fire with Jim Favret

Resources: Download: ViVino ; Compendium ; Cellartracker Read: Bus Nine to Paradise by Leo Buscaglia Mastermind: workhardplayhardpodcast.com/mastermind Connect with us on Instagram: @kimmurgatroyd | @robmurgatroyd   Jim Favret is joining me on the show today! I wanted to have Jim on because I am becoming obsessed over learning about wine. I was introduced to Jim through a mutual friend, and his background is more than impressive with time spent as a distributor, as well as a wine judge for the Wine Report. If you're like me, and all you want to do is understand every little detail about wine– this is the episode for you.   In This Conversation We Cover: [7:38] The moment Jim knew the wine industry was for him [9:28] Starting his wine brokerage company [13:26] How to approach selecting the type of wine you'd like [21:30] Using apps to help you choose wine [30:21] Letting your wine open up + how to store it [46:31] Sulfites and how they affect us [51:07] Analyzing and approaching the smell of wine [01:00:56] Rapid fire with Jim Favret

On Episode 29 Chris & Taryn drink Wine out of Coffee Cups and talk; Wine - Our Daily Red – Red Blend, Preservatives, Sulfites, You, Chris D’elia, Netflix, Hulu, The Act, Patricia Arquette, Chloë Sevigny, Joey King, The Assassination of Gianni Versace, True Crime, Trigger Warning, Killer Mike, Green Book, Linda Cardellini, Dumb and Dumber, Jeff Daniels, YouTube, McDonald, Spotify, Apple, The Best Pizza in Southwest Florida, Food, Shaq, The First Female NFL Coaches, Gronk, Fun Facts, Even Stevens Remake – Even More Stevens, Pokemon, Speaking a Second Language, Pet Food Testers, 90s Nickelodeon Cartoon Trivia & much more this week on Wine In Coffee Cups ! This Weeks Wine - Our Daily Red - Red Blend - Rating (out of 10): Taryn: 8.8 Chris: 9.1 Twitter: @WICCPodcast Instagram: @wineincoffeecups Wineincoffeecups@gmail.com

Today we are talking all things booze with our lady crush of a guest, Dr. Zandra Palma. If you’re a drinker, like us, we want to uncover as many tools as we can when it comes to consumption, and getting the opinions of a medical professional sounded like a great place to start. We cover a lot about the effects of alcohol, what to drink, red vs. white, sugar content, and beyond. Sure we know the old adage, “beer before liquor, never sicker,” but after this conversation with Dr. Zandra, we learned a lot more.   Dr. Zandra Palma is a physician practicing within Parsley Health, with a background in Functional Medicine, Internal Medicine, and Anesthesiology. After an apprenticeship with a Zen Buddhist monk (as you do), Dr. Palma wrote her thesis around Contemplative Care, integrating mindfulness-based practices into the care of terminally ill patients.   So grab a glass of vino, or organic mezcal harvested by virgins, and listen as we talk about…   The gamble of leaving anesthesiology for the unknown (at the time) world of functional medicine What mezcal is, and why Dr. Palma makes it her drink of choice Physiology what is going on when we are drinking alcohol Gaba supplements and what they do for us Cheap wines and why we need to pay more attention to wine quality Sulfites: what they are and why they affect us differently Allergies, sensitivities, and secret gluten Red wine vs. white wine and how bubbles get you drunker, faster Dr. Palma’s top hangover cure + foods for a hangover Switching between spirits Long term risks involved with alcohol consumption + how much we should/shouldn’t drink Health benefits of alcohol   Resources: Learn more: zandrapalma.com Instagram: @zandrapalma_md   We now have a partners page full of all the brands we know and love, and they’re offering great discounts just for you! Head over to the website to check out all the great brands and companies we know and love.   htwpodcast.com/partners Highway to Well is produced by Podcast Masters

Check Out IFPodcast.com/episode94 for full shownotes, references, discounts, links, and more! SHOWNOTES 01:10 - BIOPTIMIZERS: Use The Link BiOptimizers.com/IFPODCAST With The Code IFPODCAST For 20% Off! 3:25 - Submit For Episode 100 Ask Us Anything 07:45 - PREP DISH Free Subscription! Get a free 2 week trial At Prepdish.com/ifpodcast! You'll get weekly gluten-free and Paleo grocery and recipe lists!! 12:15 - BONAFIDE BONE BROTH: Go To BonafideProvisions.com And Use The Code IFBroth For 20% Off!! 14:45 - Listener Feedback: Danyon - Physical And Emotional Success With IF 18:00 - Listener Q&A: Mark - Does Celery Juice Break T 27:10 - Listener Q&A: Lauren - Re: William Shewfelt's Interview - Do I Need To Eat Right After Working Out If I Feel OK? 33:25 - AUDIBLE: Go To Audible.com/IFPODCAST Or Text IFPODCAST To 500500 For A 30 Day Free Trial, Including A Free Audiobook! 18:00 - Listener Q&A: Sharon - Can I Build Muscle Without Exercising? 47:20 - Listener Q&A: Janet - Can You Have Wine During Your Fasting Window? Dry Farm Wines: Organic, IF and Paleo-Friendly, Low Sugar, Low Alcohol, Toxin-Free Wines! Get A Bottle For A Penny! DryFarmWines.com/IFPODCAST 54:30 - Listener Q&A: Anu - Should You Take Nuritional Yeast And Trace Minerals? 1:00:25 - LISTEN TO US ON HIMALAYA! We're super excited to be a Himalaya network partnered show!! Download the free Himalaya App (www.himalaya.fm) to FINALLY keep all your podcasts in one place, follow your favorites, make playlists, leave comments, and more! And with Himalaya, you'll soon be able to LISTEN TO OUR PODCAST 24 HOURS IN ADVANCE!! For information regarding your data privacy, visit acast.com/privacy

Dr. Matilde Parente joins us for a fun - but serious - discussion on wine and Health. From headaches and hangovers, science and sulfites, to biogenic amines and everything in between. How to distill conflicting headlines? How much should we really be drinking? We address all this and more. This could quite possibly change the way you drink. You're welcome.  Photos, links & more at winetwofive.com     Wine, Health, Spirits, Congeners, Biogenic Amines, Hangovers, Headaches, Natural Wine, Ask the Doc, Matilde Parente MD, Wine Education [ad]

Today on the Podcast, we speak to the Co-Founder of FitVine Wine, Mark Warren! FitVine Wine created a wine with less sugar, sulfites, lower carbs, calories, and no additives -- without sacrificing flavor! We talk with Mark all about how he started FitVine, his own entrepreneurial journey, and discuss all things wine! To learn more about FitVine Wine visit their website /www.fitvinewine.com/ or follow them on Instagram @fitvine_wine Don't forget to rate and review our podcast! You can also follow us on Instagram @CourageousWellness    

Dr. Cowan returns to the show to chat about Coffee, Wine, Sulfites, Probiotics, Fasting, Time Restricted Eating and more! He shares the behind the scenes lifestyles of elite athletes and performers and dives into epigenetics and why your grandchildren may thank you for your healthy living choices. We dive into hormones, calories and why some people don't lose weight in a calorie deficit. We absolutely love chatting with Dr. Cowan and this episode is a continuation of our first chat a few months back. He has proven to be one of our most popular guests, so enjoy the show!!

Let’s clear up some of the most common myths and misunderstandings about sulfites, wine, and headaches. Read the transcript at http://bit.ly/2s7WWIh. Check out all the Quick and Dirty Tips shows: www.quickanddirtytips.com/podcasts FOLLOW NUTRITION DIVA Facebook: https://www.facebook.com/QDTNutrition/ Twitter: https://twitter.com/NutritionDiva

The Wonderful World of Wine (WWW) Removing Sulfites From Wine Wine In Cans Fake Bordeaux Vintage Chats

The boys talk about the first time they chillwaved and fall in love with wine again. We get very earnest and disagree about music. John's Playlist is available on the comments on the Insta /// LIST /// Albert Boxer, Edelzwicker 2011 // Zind Humbrecht, Alsace Gewurztraminer 2008// Nicolas Reau, Anjou blanc, "Victoire" 2015// Support the show (https://www.patreon.com/Disgorgeous)

Birmingham bowl Results: Texas Tech v USF, Jose Cuervo buys Pendleton whiskey, Alcohol and bed bugs don’t mix, Texas liquor sales on holidays, Cedar Fever or Wine histamine, USDA nixes higher animal welfare standards, Benefits of Tequila, what we have been watching, Austin Mac & Cheese Festival 2018: November 2018 date to TBD, Is Jesus Shuttlesworth a Basketball hall of famer?

Did you know someone who fears an empty glass suffers from cenosillicaphobia? This week, host Kristen Ellis takes her co-host Jeff Carlin through the world of drinking phobias/manias, unravels the mystery of sulfites in wine, and debunks common myths about wine temperature. Have a question for Binny’s Beverage Depot? Hit us on Twitter and you might win a $20 gift card toward your next purchase! Follow @BinnysBev Want to attend an upcoming tasting or event? Check out our events page […]

Homebrewing beer. In a more detailed water chemistry topic, Jamil and John discuss sulfites in water as it relates to brewing. Sulfites can affect the flavor and outcome of your hop profile, and even tweak how the malt presents itself in the finished product. Adjusting your sulfite levels can help you make the adjustments you need to sharpen those beer styles up. Learn more about your ad choices. Visit megaphone.fm/adchoices

Steph and Val are answering a Burning Wine Question this week, and also launching an information session about the commonly demonized sulfites. There are many reasons for different reactions to different wines, so we address biogenic amines or proteins, “wee beasties,” and other theories as to why wine can sometimes not love us as much as we love it.   Burning Wine Question, Sulfites, Wine Podcast, Gin, Nebbiolo

2-21-17 Our show tonight moves to Idaho, the home of Mythic Mead. Shauna and William LeFave are the owners, and have their first mead out, Huck Me, a huckleberry melomel. Shauna will be talking with us about their journey to go pro, and their meadmaking experiences. We're also going to dig into filtration, cold-crashing your meads, and stabilizing meads without adding sulfites. As an added bonus tonight, Pete Bakulic, the president of the upcoming (March 9-11) Mazer Cup International Mead Competition and Mead Mixer will be dropping by to talk about the event, and maybe we can even get him to talk a little shop! It's gonna be a fun show tonight, folks, so join us! NEW!! Join us for GotMead Live Chat, on Skype, live during the broadcast!! You can join us here: https://join.skype.com/sOgoU06hcV7s during the show, and we'll pass along questions to the guest, and answer your questions! Join us 9PM ET tonight! (8PM CT/7PM MT/6PM PT) Want to join the conversation, give us a call!! 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online! Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes AMMA Mead Conference and MeadUp Mazer Cup International Competition and Tasting Event Upcoming Events St. Ambrose Cellars - Live music every Friday night – Thirsty Thursday (35% off Refills) – Open Mic Nights on Thursdays (6PM) Meridian Hive Meadery - Feb 24 (and last Friday of every month) - Board Game Mead Up at the Tasting Room Oran Mor Artisan Mead - Feb 25 - Music at the Meadery - Intuitive Compass Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! Save

What exactly does it mean when a wine lists, “contains sulfites” on the bottle? Is it good? Is it bad? Will it make me sick? The gang discusses what it means, what it means to you, and what to do if you are an unlucky one with an allergy. Visit us on all the social medias! Twitter - Facebook - Instagram - Vine - Vivino

In this episode we’ll be discussing the 69 hours of booze, SULFITES, and Angry Goats Galorel!

The role of sulfur in winemaking—and its effects on consumers—is one of the most misunderstood topics in the world of wine. Many wine drinkers believe that they are allergic to sulfites, that red wines contain more sulfites than whites, that European wines have lower sulfite levels than American ones: the misconceptions go on and on. Mark tackles this subject and … Read more about this episode...

Sulfites are commonly used as a preservative in several different types of food products, beverages and medications. Unfortunately, many people have an adverse reaction when exposed to this additive. On this week’s episode, Dr. Blaylock goes over the negative effects of sulfites and discusses ways to reduce the toxicity of this compound.

Truth-telling starchild twitter boheme, Joe Wagner, settles into the wind zone for a deep chat without boundaries. Kevin gets the smoothie low down and some new music is blasted at the end for your enjoyment. See acast.com/privacy for privacy and opt-out information.

Austin Beeman answers the four most asked questions to a wine retailer.  For shownotes go to www.understandingwine.tv 

Sulfites are preservatives commonly found in dried fruits, wine, beer, and other foods. Find out what problems sulfites do (and don't) cause and whether you need to worry about them. Send your questions to nutrition@quickanddirtytips.com. Like what you hear? Help us out by writing a review at iTunes!

Robert Camuto, author of Corkscrewed, dispels some of the myths about those demons of the wine world, sulfites. Your red-wine headache could be caused by any number of ingredients.

Americans are still relatively new to consuming wine—but they do so with gusto during the holiday season. On today’s show we take a look at the chemistry of this intoxicating substance: its aroma, its flavor, and its sometimes unwanted side effects. SHOW CLOCK 00:00 Opening Credits 00:31 Introduction 00:52 Element of the Week: Oxygen 02:54 Mystery Solved! Sulfites and Hangovers 05:35 Feature: Organic Wines 10:11 Closing Credits CREDITS Special thanks to Hilary Domush and Eric Mack for researching this show. Additional credits available at chemheritage.org/distillations.