My long held secret of not getting Drunk when drinking beer.

Active dry yeast, commonly used as a leavening agent in baked goods, contains a group of enzymes called alcohol dehydrogenases (ADH). ADH, which is found naturally in humans and other animals, assists in the breakdown of alcohols that would otherwise be toxic to the body.

Through evolution, ADH has primed itself to break down the alcohols naturally contained in fruits and vegetables or produced by bacteria in our digestive tracts. Liver cells are the only cells in the body that produce enough of ADH to successfully break down alcohol at a significant rate, but not enough to keep us from getting drunk when heavily imbibing.

Since active dry yeast contains ADH, if you consume it before drinking, the enzyme will be able to attack the alcohol in the stomach first—before it gets into the bloodstream and ultimately the liver.

A Teaspoon for Every Drink

As a rule, “One teaspoon (of the yeast) per beer, right before you start drinking.” Mix the yeast with some yogurt (or other tasty treats) and eat it before you start downing drinks. Now when you drink, you should be able to handle more alcohol with the yeast and ADH in your stomach than you would naturally. And don’t worry, ADH only stifles the effects of alcohol, and by no means eliminates the buzz that you get from drinking. It might just take a little longer to get there.

How can you help prevent drinking and driving?

We all know that drinking and driving don’t mix — but many still do it. And arrest doesn’t typically mark the first time a person drives under the influence: The average drunk driver does so over 80 times before getting caught. The risks are high, but the solutions are simple.

What is drinking and driving

Is it driving under the influence, driving while intoxicated, drunk driving or impaired driving — however the baseline blood alcohol concentration (BAC) of 0.08 percent is considered an offense.

What are the consequences of drinking and driving?

• When you drink and drive, you’re compromising cognitive ability and responsiveness, which increases your risk for an accident. In fact, many people die each day because of a drunk driving crash.
• Get caught, and a single drinking and driving infraction may have legal, financial, personal and even professional ramifications.
• Multiple convictions typically equal a revocation of a license. Drivers with a commercial driver’s license might have their licenses suspended for a longer period.
• If unlucky, you will spend mandatory jail time — even for a first offense — as well as fines.
• A single drunk driving conviction may lead to job loss or restrictions (i.e., operating company vehicles).
• Higher insurance rates almost always accompany drunk driving convictions.
• If you were involved in an accident as a result of drunk driving, your insurance may deny payment for injury treatment.

How can you detect drunk drivers?

Law enforcement officials say there are several signs associated with drinking and driving. Keeping these in mind to help avoid a dangerous situation:

• Making wide turns
• Weaving, swerving, drifting, or straddling the center line
• Almost striking an object or vehicle
• Driving on the wrong side of the road
• Driving at a very slow speed
• Stopping without cause
• Braking erratically
• Responding slowly to traffic signals
• Turning abruptly or illegally
• Driving after dark with headlights off

How can you stop drinking and driving?

Always make good decisions and plan ahead. Here are some solutions to avoid drunk driving:

• Always choose a non-drinking designated driver — every time you go out.
• If you go out alone, do not drink alcohol. Order a non-alcoholic beverage
• Never feel pressured to drink alcohol. If you do plan on drinking, do so responsibly. Eat plenty of food and drink water.
• If you’ve been drinking, call Uber or Bolt
• Never get in a car with a driver who has been drinking.

Protect others by taking their keys if they attempt to drive after consuming alcohol. They may be mad at you, but the alternative is much worse.

Be careful on the road. Pull over and report drivers you suspect to be under the influence by calling 10111

What causes a Hangover?

Hangover or veisalgia is the term that refers to the psychological and physiological effects following alcohol consumption. It is characterized by an unpleasant and uneasy feeling that includes among other things, headache, fatigue, drowsiness, nausea, and vomiting. The symptoms set in when the concentration of ethanol in the blood reaches zero, implying that it is the metabolism or the metabolite that leads to this effect. The effects of hangover are attributed to several causes, the major ones being due to, the direct effects of alcohol, metabolism of alcohol, other non-alcohol factors such as the presence of congeners (biologically active molecules present in alcohol)

During metabolism of ethanol, it gets broken down either through the oxidative or non-oxidative pathway. During oxidative metabolism of alcohol to acetate, ethanol is converted to acetaldehyde by the hepatic alcohol dehydrogenase (ADH). Nicotinamide adenine dinucleotide (NADþ) serves as the intermediate electron carrier for ADH,and it gets reduced to nicotinamide adenine dinucleotide-reduced

(NADH). The increase in the NADH causes oxidative stress in the liver which also contributes to the symptoms exhibited during the phase of hangover. Acetaldehyde built-up has been attributed as major causative factor of hangover

Hangover poses a considerable threat at the individual level, where along with the occurrence of unpleasantness there is also a risk of health issues that might impact everyday functioning. It also affects the economy due to a decrease in the productive work caused by sleep deprivation, loss of attentiveness and alertness.

KEY POINTS

• The equilibrium concentration of alcohol in a tissue depends on the relative water content of that tissue.
• The rate of alcohol absorption depends on the rate of gastric emptying and the concentration of alcohol, and is more rapid in the fasted state.
• The blood alcohol concentration is determined by the amount of alcohol consumed, the presence or absence of food, and the rate of alcohol metabolism.
• First-pass metabolism of alcohol occurs in the stomach and is decreased in alcoholics.
• Liver alcohol dehydrogenase is the major enzyme system for metabolizing alcohol; this requires the cofactor nicotinamide adenine dinucleotide (NAD) and the products produced are acetaldehyde and reduced NAD (NADH).
• The acetaldehyde is further oxidized to acetate, the same final metabolite produced from all other nutrients (carbohydrates, fats, and proteins); the acetate can be converted to CO2, fatty acids, ketone bodies, cholesterol, and steroids.
• Oxidation of alcohol by cytochrome P450 pathways, especially CYP2E1, which is induced by alcohol, are secondary pathways to remove alcohol, especially at high concentrations.  Alcohol metabolism is regulated by the nutritional state, the concentration of alcohol, specific isoforms of alcohol dehydrogenase, the need to remove acetaldehyde and regenerate NAD, and induction of CYP2E1.
• Substrate shuttles and the mitochondrial respiratory chain are required to regenerate NAD from NADH, and this can limit the overall rate of alcohol metabolism.  Metabolism of alcohol is increased in alcoholics without liver disease: this metabolic tolerance to alcohol may involve induction of CYP2E1, increased regeneration of NAD, or endotoxemia.

GM & AHRENS Cuvèe Agrandi MCC 2012, one of South Africa’s best MCC

In the Vineyard

The grapes used for the GM&Ahrens Cuvèe Agrandi MCC are harvested from fourteen different “wine pockets”, from all over the Western Cape area.

In the Cellar

The grapes are carefully handpicked and lightly pressed in a basket press.

Ageing

Only the first cuvée makes it to the barrels where it spends twelve months fermenting and maturing, whereafter it is transferred to the underground cellar in Franschhoek for the second fermentation and further maturation for another five/six years.

The Bottle

Each and every bottle of GM&Ahrens Cuvèe Agrandi is unique. The bottle is enwrapped in a specially hand-made bead design. Every design is different. Owning such a unique and stunning product is a must for any superior wine collector.

The Blend

GM&Ahrens Cuvèe Agrandi 2012 is a 50/50 Chardonnay/Pinot Noir.

The bubbly is “Extra Brut”

This GM& Ahrens Cuvèe Agrandi MCC is definitely a must-have for every collector of fine wines

The House of GM&AHrens

The makers of GM&Ahrens Cuvèe Agrandi is Gerrit Maritz (founder) and founding partner Albert Ahrens who are considered as boutique Cap Classique bubbly-makers. Gerrit build an underground cellar in 2004, knowing that one day the cellar will be filled with exceptional bubbly. In 2006 Gerrit met his partner, Albert Ahrens, a brilliant winemaker who shares the same passion for making world renowned MCC (Method Cap Classique). A unique partnership was formed and the dream of making some of the best bubbly in the world became a reality.

What influence do the different grape varieties have on the aromas of Champagne?

The producer creates the Champagne’s individual aromas by selecting and blending different grape varieties.

Black-skinned varieties (Pinot noir & Meunier Grapes) consist of exotic fruits aromas like
(mango & Citrus fruits ) and White-skinned varieties ( Chardonnay ) consist of exotic fruits aromas (Citrus
fruits lemon & Exotic fruits lychee) )

How do Champagne aromas develop over time?

Wine ageing is a slow and continuous process that can last for several decades. Depending on the choices made by the producer, Champagne continues to evolve throughout its production, and even beyond, in the producer’s cellars, then in the home of the consumer.

How much Wine is too much?

Based on available scientific evidence and different references provided by a variety of public health authorities, it is accepted that low-risk moderate consumption has a range set out in the guidelines below:

Guidelines for low-risk moderate consumption:
– Up to 2 drink units a day for women.
– Up to 3 drink units a day for men.
– No more than 4 drink units on any one occasion.
– Alcohol should be avoided in some situations such as pregnancy, with certain mental health or physical conditions, when taking certain medications or operating machinery.

Alcohol consumption: units of measurement

1 drink unit* represents 10g of pure alcohol which equates to:

~100 ml (96ml) of wine at 13% vol

~100 ml (104ml) of sparkling wine at 12% vol

~60 ml (62.5ml) of fortified wine at 20% vol

~85 ml (83.5ml) of aromatised wine at 15% vol

The Journey Begins

Thanks for joining me!

Good company in a journey makes the way seem shorter. — Izaak Walton