You probably heard it before: all bourbon is whiskey, but not all whiskey is bourbon. If you a whiskey (and especially bourbon) drinker, you need to know what means. By definition, whiskey (or whisky, in Scotland) is a spirit distilled from fermented grain mash varieties include wheat, rye, barley, and corn and then aged in wooden barrels. Whiskey is made all over the world and there are many popular styles including Scotch whisky, Irish whiskey, and American whiskey.cheapnfljerseysonlined The most popular form of American whiskey is bourbon, which has its own specific definition. Bourbon also needs to be stored in new charred oak barrels, whereas whiskey barrels do need to be oak but not new or charred. “Lastly, to be called bourbon, the liquid needs to be distilled to no more than 160 proof and entered into the barrel at 125.” For other whiskies the liquid must be distilled to no more than 190 proof. “Finally, they set some standards with the Bottle in Bond Act of 1897” says Davis. Essentially, the act requires the spirit to be the product of one distillation season and one distiller at one distillery. government supervision for no less than 4 years. the guarantor of the whiskey authenticity and therefore bourbon

Bourbon is an iconic American spirit, but it wasn always thought of so highly. In the early to mid 1900 bourbon was considered a “commodity” spirit. It was cheap, bitter, and very bad. “It truly remarkable to see what this industry has become,” says Davis. “What most folks don know is that while yes, Bill Samuels, Sr., created the recipe that changed the bourbon landscape forever, but it was his wife Marge Samuels who ideated the signature red wax seal, the label, and pretty much the entire look of Maker Mark Distillery.” This September, Marge is being inducted into the Bourbon Hall of Fame for her contribution to the bourbon arena.

Human blood comprises red blood cells (RBCs), white blood cells (WBCs), platelets, and plasma. The surface of an RBC has a variety of antigens, that play several roles in cellular communication. The ABO blood group system is based on a specific set of such antigens. It determines blood type on the basis of presence or absence of the A and/or B antigens.

The link between blood group and health has long been an area of interest for several researchers. Blood type diet was propounded by Dr. Peter J. D’Adamo in his book Eat Right For Your Type. Taking into consideration the evolutionary theories for blood groups, as well as other research surrounding blood groups and their association with overall health, he came up with dietary recommendations specific for each blood type. These diets also take into consideration the susceptibility to several diseases, and claim to reduce the associated risk.

Given below are the traits and characteristics of individuals with O positive blood type, as well as the food items that may prove beneficial or harmful for them, as per the observations and conclusions drawn by Dr. D’Adamo.

O Positive Blood Type

RBCs in O positive blood type do not have the carbohydrate antigens present in A, B and AB types, but do have the Rhesus antigen. In addition, the blood plasma has antibodies against antigens A and B. People with blood group O are believed to:

Be physically strong

Have trouble gaining weightBe at risk for high blood pressure and cholesterol

Experience ulcers due to high levels of stomach acid

Suffer from digestive problems

Have a strong (sometimes overactive) immune system

Have an efficient metabolism

Be intolerant to new dietary and environmental conditions

Be prone to arthritis like pain and inflammation

Diet for O Positive Blood Type

Blood group O is considered to be the oldest blood group, and can be traced back to Neanderthal ancestors who used to live on hunted meat and seafood. Hence, Dr. D’Adamo termed this group as ‘the hunter’. According to him, these individuals have a strong digestive system, and can easily digest animal protein. This is the reason why he suggests that meat and seafood be a major part of the diet. In addition, it is recommended that the intake of milk and dairy products must be extremely low, since regular consumption of dairy products by O positive individuals may lead to cardiac problems.

To summarize, a high protein, low fat, and low dairy diet, along the lines of Paleolithic Diet, is ideal for individuals with blood group O.

Treatment for hyperlipidemia includes strict dietetic control. A diet low in fat, both saturated and unsaturated, and cholesterol is recommended as well as avoiding alcohol. People with hyperlipidemia should ensure that 25% or less of their total caloric intake comes from fat. Calories from saturated fat should not exceed 7% of the total caloric intake. Of course, polyunsaturated and monounsaturated fats are better than saturated, but should still only make up 10 20% of total caloric intake respectively. Carbohydrates, preferably complex ones like whole grains, should make up approximately 50 60% of the daily calories, with proteins only coming in at 5% or less. People who are suffering from hyperlipidemia should also incorporate 2 g of plant sterols and 10 25g of soluble fiber a day.

Foods should be chosen based on fat content, where only the leanest meats, poultry, shellfish and fish are eaten. Remove the skin of chicken and turkey to reduce fat and choose less fatty fish, like cod. Limit or exclude red meat, duck and goose as they are all high in fat, both saturated and unsaturated. Wherever possible, substitute a soy or tofu protein choice, such as soy burgers and hot dogs, as they are considerably lower in fat than their meat alternatives.

Eggs, while good for you, contain a lot of cholesterol in their yolks, and should be limited, or remove the yolks and enjoy as many as you like. Also, many dairy products are extremely high in fat, but are also nutritious and should be consumed. Limit servings to two to three per day and choose only fat free or low fat options.

Vegetables are extremely low in fat and should be consumed regularly and in great quantities as long as they are not prepared with butter, margarine or covered in cheese. Vegetable oils used to prepare foods should be low in fat such as canola, corn, olive, safflower, sesame, peanut, soybean, or sunflower. Breads and cereals should be whole grain, which will not only be low in fat, but high in fiber and healthy carbohydrates, killing two birds with one stone.

Leave a Reply

Your email address will not be published. Required fields are marked *