#perrier white

[forthepleasureofmylife]

Bergerac France

Photo: Dieter Krehbiel

[honeygleam]

she spent so many hours under the sun lamps (1985) dir. philippe garrel

[gunsandspaceships]

Is Tony REALLY addicted to coffee?

The poll shows that the vast majority of fans (84%) believe that Tony cannot live without coffee.

Nope.

Let's see what he drinks.

Iron Man (2008):

0:11:55 and 1:14:25 - Mineral water Perrier (a lot in the fridge), Espresso machine and espresso cups in the lab. He used to drink a lot of espresso.

0:12:15 - espresso in the morning.

Deleted scene "Tony & Rhodey on Stark Jet" - coffee and juice in the morning.

0:12:15 and 0:26:55 - tea and water in the cave (not many options there).

0:54:20 - working on Mark 2 - coffee mug on his desk and 0:56:55 - a few days later - there are 2 coffee mugs (white and black) next to the desk.

0:57:25 - perhaps the next day, Pepper brought him another mug (though he has a coffee maker in his lab, and he probably poured the previous cups and mugs himself), and at 1:05:25 - the same mug, half full of black coffee. Tony did not touch it for quite a while.

1:06:15 - Smoothie: Begins (there's a full blender).

Conclusion for IM1: coffee seems to be his favorite drink, he has an espresso machine in his lab, drinks espresso or black coffee and juice in the morning, 2-3 mugs of black coffee during the day, smoothie in the evening, sometimes drinks mineral water. Had to drink tea in the cave.

Iron Man 2:

0:18:20 - U makes him smoothie (he tries). You can see Dr Pepper and mineral water in the fridge. The espresso machine is still there, but the cups are gone. Tony switched from coffee to chlorophyll.

0:23:45 - chlorophyll all day.

0:49:20 - chlorophyll.

1:01:40 - coffee with Nick in the morning.

1:07:05 - mineral water with Nick.

1:09:25 - tried to get more coffee but Coulson said no.

1:13:20 - drinks Dr Pepper with ice instead.

Conclusion for IM2: Tony had to drink chlorophyll to reduce symptoms of palladium poisoning. He stopped drinking espresso. Drank coffee occasionally and only from cafes. Started drinking soda (Dr Pepper). Also drank smoothies and mineral water.

The Avengers:

1:39:45 and 2:12:55 - no coffee machine in Tony's penthouse. But the blender is there. Tony drinks his smoothie.

2:22:20 - the team is drinking something, maybe coffee, maybe not.

Conclusion for The Avengers: Tony didn't drink coffee, even in the lab. We don't see a coffee machine in his penthouse. But he drinks a lot of smoothies (which we can tell by the presence of the blender).

P.S. If Marvel wanted to show that Tony drinks a lot of coffee, they would have shown us a coffee machine, not a blender with smoothies.

Iron Man 3:

0:10:50 - Tony is in a restaurant with Rhodey and drinking water.

0:21:05 - water with dinner.

0:45:05 - Tony asked Harley for a tuna sandwich, but didn't ask for coffee or anything else to drink. He could just drink water from a sink.

0:52:25 - most likely water. Again.

1:12:30 - energy drink? He'll need it.

Conclusion for IM3: no coffee. Seems like Tony is addicted to water though.

Age of Ultron:

0:16:50 - looks like old pal chlorophyll.

0:20:40 - Dr Pepper.

0:20:45 - the only time in the movie we see Tony drinking coffee (probably). In several scenes in the lab there is a black mug, but it is Bruce's (0:41:42).

1:08:58 and 1:14:09 - lemonade?

Conclusion for AoU: Tony drinks anything - smoothies, chlorophyll, soda, coffee, lemonade. We only saw him drink coffee once here. There's only a blender in his space, no mugs around in the lab (only Bruce's one).

Civil War:

0:29:15 - Tony washed down a pill with water from an electric kettle.

1:17:40 - Tony and May drink tea. He could have asked May to pour him coffee, but for some reason chose tea.

Conclusion for CW: very very strange. Tony drinks tea. And doesn't drink coffee.

Spider-Man Homecoming:

Only (probably) lemonade at 0:37:30.

Infinity War:

No drinks.

Endgame:

0:34:17 - maybe cold coffee, maybe something else.

0:39:35 - something in his bottle, impossible to say what. Probably not coffee.

1:02:19 - coffee from a cafe.

1:05:00 - there are 2 cups on the desk, most likely for Nat and Tony.

Conclusion for Endgame: coffee is back as a favorite drink it seems. After 15 years of smoothies and water.

So, no addiction. Tony can drink anything, even tea.

[darkficsyouneveraskedfor]

If You Can't Dance 2

Warnings: dubcon, noncon, other possible triggers. Proceed with caution.

Note: this is what you get when you encourage me. Please leave any and all feedback! 🩷🩷🩷🩷🩷

Part of The Club AU

The man lets you go as the bouncer approaches again. He hands over a green bottle of Perrier. The stranger uncaps it and offers it to you as the carbonation hisses from the open neck.

“Have a drink,” he says gently.

You take the bottle and gulp, the bubbles nearly choking you. He looms there with you, watching you drink. You pop your mouth off the bottle and stare at his lapel.

“I'm sorry,” you gasp, “I think I'll be okay now.”

“No need to apologise,” he assures you. “I'll stay with you until you're better.”

“You don't…” he leans in again and your breath catches, “you don't have to do that.”

“Oh, I couldn't leave you. Go on, have some more water,” he says, “Jonathan, by the way, I'm afraid our introduction was lacking.”

You're confused. You don't know this man. Why is he so interested? You glance over at the pretty girls in their mini skirts and strappy dresses.

“And you?” He prompts.

You give your name to the brim of the bottle before you swig again. You rub you cheek then let your hand drop to your stomach. You cringe at the gurgle in your stomach. 

“Have a bit much to drink?” He asks.

“I don't… I don't drink,” you answer, “but… they gave me it.”

“They? A friend?”

“Coworker.”

“Ah, a work outing. Rather odd choice for that but who am I to say? I was lured here upon the premise of business myself.”

You hand the bottle back to him and hug yourself. He twists the cap on as you peer down the street. They probably won't even notice you're gone.

“I should go,” you stand up, “thanks, uh, sir, for your help.”

“Go? Are you driving?”

“Yeah, my car is over…” you trail off as you brave a glance up at him. His blonde hair is tidy and his eyes are a perfect shade of sky blue. “...there.”

“You can't drive, you said you've been drinking,” he tilts his head.

“Oh, uh, I guess,” you peel around, keeping your arms crossed, “a taxi…”

“We could share? I have an early morning meeting so I'll be off about now.”

“Oh, no, that's fine–”

“I don't mind. In fact, I'd be more bothered to send you of not knowing if you got home safe,” he intones.

“But… you don't know me.”

“Well, you can't get to know people if you don't start there,” he chuckles lightly, “how are you feeling now, then? Calmer?”

You nod. He holds out the bottle. 

“Keep it. Finish it if you can. It will help sober you up,” he lets you take the bottle before he turns and raises his arm, hailing down the street for the approaching headlights. You'd be on the curb for a while before anyone saw you jumping and waving. That would be embarrassing. 

“Dear,” he looks back at you as a yellow cab approaches.

“I said…” you don't bother repeating yourself. People don't hear you. It's why you prefer email or IM.

The driver is there. That's a safeguard, right? The man, Jonathan, opens the door for you and you get in. He goes around the other side and gives his address, “but first…” he gestures to you.

You say your own address as you place the water bottle in the cup holder and buckle in. You stare out the window and watch the street roll by as the car pulls out. You keep yourself nestled into the door, making yourself as small as you can.

“So… coworkers… what do you do for work?”

“Code.”

“Ah, interesting, valuable skill set. I have many coders on my team. Always reliable, always honest.”

You nod. What do you say? Your work isn't exciting and the few times you worked with other coders were less than pleasant.

Silence. A strangling dearth of sound. You fidget, wiping your sweaty palms on your skirt. You just want to get home. The prospect of having to pick your car up the next day adds to your anxiety.

“I am rather too talkative for my own good,” he chuckles.

The driver seems to take a hint and flips on the radio. You exhale, relieved for the white noise, and refocus out the window.

It's an odd end to the night. You knew going out would probably be unsettling but this is all so strange. You suppose you've been in your own space for too long. You've never been good with other people.

As you recognise the street you're one, you sit up. Jonathan inhales and hooks one leg over the other. The driver steers around the corner sharply and nearly has you falling across the seat. You slap a hand on the leather and resist the physics. 

You peek up and meet Jonathan's eye. An accident that has you boiling and looking away. You see your house and lean forward.

As the driver stops, you pull at the purse slung around your body. You look at the meter and search for your wallet in the slouchy body of the bag. Jonathan tuts and flutters his fingers at you.

“My treat. Please, save your money.”

“But–” you gulp back a response. You should pay but you also shouldn’t argue with kindness. That’s what your mother always said.

You click the seat belt and let it recoil. Your hand is already on the door as you’re ready to run and hide. The man says your name. You pause and look back, not wanting to be rude.

“Well, have a good night,” he drawls.

“Oh, uh, thank you, you too,” you pull the handle.

“Very nice meeting you,” he calls softly, right before you close the door.

[thenightlymirror]

Went to my friend’s funeral. I was a little late. Her son was speaking. His speech was mostly about himself, being adopted, becoming a rapper. Growing weed with his mom. Developing new strains. It was an amazing set piece where you learn so much about this person you work with, after they’ve already died, from this totally absurd character in a multicolored hand-knit kippah that kept falling off every time he had to gulp down some Perrier.

The funeral director recognized me from the pulpit and volunteered me to be a pall bearer. She had a little wooden casket with a Star of David on top. She was so light.

I got in my car, and this Spanish speaking man essentially pulled me out, and I couldn’t figure out why, but he wanted me to show him how to put the “funeral” sticker on his windshield. I think he just assumed I worked for David. I did that for him.

I drove to this cemetery in Rogers Park. The procession got way ahead of me, but I was in time to help with the casket again. So heavy this time. I was right in the middle though. And it’s difficult walking over headstones with a bunch of other people worried you are going to drop this woman on the ground.

I nearly knocked over the rabbi when I stepped away from the lowering device. He was slightly miffed.

Then I helped bury her by hand. Everyone went in a line, and then me and her son did the rest. For a while anyway. People take turns. David tapped me out, telling the family “He wants to be Jewish!”

“I’m remedial. It’s remedial Judaism”

I’ve heard that before. I think people at work have the impression of me being some kind of philosemite, which is sort of embarrassing, thinking about other people who have done similar things with different ethnicities. I just sort of nod and shrug, because what’s the alternative?But they treat me the same way every time I am patient or interested in a Chinese or Korean client and seem to know an unusual amount for a very white person. I just know things. And knowing things is conspicuous and often confused with love, because it is.

It was very cold. I picked up some water for my CPAP machine. It is technically the first day of my week off. I told my mom I would come up Friday, since that’s when I get paid, but now that I’m home, I’d sort of like to clean my apartment and get going.

I stopped by the coffee shop across the street, and the 19 year old trans girl I often talk to there stepped out from the back room when she heard my voice. She wasn’t on the clock, but talked to me for a while. It was intense, as it often is when you meet another non-sleepwalker. She has a girlfriend now, and is hoping to move to Sweden. She’s a little anxious about happiness. Her girlfriend always notices her waking up in the middle of the night, and she’s like “Why? You’re happy now. I’ve never seen you smile so much.”

And that’s how it is.

[hantaslittlearsonist]

𝐈𝐭'𝐬 𝐌𝐮𝐟𝐟𝐢𝐧 𝐓𝐢𝐦𝐞

Fluff and humour with Cheslock in honnor of my fav coworker.

Cheslock was leaning on the counter, writing down a customer's order. It was so hot — even in the small well-ventilated booth you were hiding from the worst of the heat in — that he had commented earlier he "felt like the inside of the dishwasher". 37°C weather should be illegal, in your opinion.

Not that Cheslock had helped his own case, in his black jean shorts and Tokyo Ghoul tee. He looked good. But hot. Overheating hot. The tee tapered in a little at the waist; the fabric was pulled in by two deliberate stitches, placed just right so they gave him a slight hourglass shape. That, added to his oversized shorts, almost made it look like he was wearing a knee-length dress from far enough away. He had ommited styling his hair today — he said it would have "deflated with the heat anyway" — so it flopped over his forehead and into his eyes and he kept having to shake his head so he could see what he was writing.

'An Orangina and a Perrier with lemon please. Oh, and a Nutella pancake for the kid.' The client listed.

You wondered why said kid wanted a pancake in this heat. Silently judging them, you went off into the back room to prepare it.

When you came back with the pancake, Cheslock was still leaning on the counter, one of his legs bent, the other stretched out straight and bearing all of his weight. He was almost lying on it at this point. The customer paid for their order, tapping their card onto the terminal too fast and having to redo it.

Pancake plate and cutlery in hand, your eyes were attracted to something white on the ass of Cheslock's shorts. You frowned, what is that?

"Muffins."

Cheslock had "Muffins" written backwards on his ass in chalk. You struggled to choke down a laugh, turning it into a clearing of your throat.

Once the customer had carried their order off, you started laughing. Tears welled up in your eyes and you bent over with a hand braced on the counter.

"Muffins."

You thought that was an apt way to describe Cheslock's ass, yes. "Muffins."

Cheslock, on the other hand, stood there looking like a Sim waiting for their next task.

'What?'

You wheezed. 'Chalk-'

Cheslock quirked his eyebrow. 'Chalk?'

'You- pffft you must have leaned on the chalkboard!' You forced yourself to take a deep breath, only to start laughing again. In a rediculously high pitched voice you said: 'There's "Muffins" on your ass, Ches!'

The idiot then decided to spin on himself, trying to get a clear look of his ass. You doubled over, a hand smacking the counter next to you as you watched him do a couple circles before giving up and pouting.

'I can't see...' He complained, half a grin already pulling at his lips. 'Take a photo, will you?'

You grabbed your phone, focused the lense on the mirrored word by tapping on Cheslock's ass through the screen — this made you snort another laugh — and took the picture. He stepped in close to you, the front of his shoulder brushing the back of yours to look at it. He stared at the photo of the bright white "Muffins" centered perfectly over his ass, the only way it could have been better was if it hadn't been mirrored. It was his turn to double over.

'How long have I been walking around like that?' He struggled through peals of boyish laughter.

'I don't know... But it's an accurate description.' You answered, smacking his back a few times for effect.

He laughed harder still. 'You're not wrong...'

Cheslock dusted at the letters. He managed to pat away most of the chalk but missed a few spots.

'Is it gone?'

It wasn't, the outline of the "M" remained as well as one of the "f"s and the "s". You shook your head.

'Get it for me?' He prompted, bracing his hands on the counter, leaning over and looking back at you like he was asking for something a little more risqué.

The image made you blush. You patted the chalk off his jeans none the less.

[ktarsims]

Life Updates and Such...

Soooo.... many things! At the moment, I've finally pulled myself somewhat out of the doldrums caused by lack-of-job + job-search-sucks and am making all the preparations for celebrating the end of this year and the start of a new one.

I think I've binged something like 30+ anime series in the last month or so, along with reading many many books.

Today, I've finally got some bots working in the Creator's Cave discord, to make things a bit easier there. There are more updates I still need to do, but it's a start.

My hope for this week, is that in addition to my preparations for New Year's, I'll be able to actually finish my project of turning some of my flower photos into TS3 art. No promises, but I'm hopeful.

Below the cut, for the curious or nosy, the menu and preparations for New Year's.

Before anyone starts to wonder... two of the friends coming to my place for New Year's are really really into Pumpkin, so this is reflected here. Yes, this is probably too much food and drink for... 6 people, but hey... leftovers.

**Food** 1 frozen lasagna, family size 1 batch homemade mac&cheese (made by not me) Cheeses! (Extra sharp white cheddar, brie, various spreadables, 3 varieties of goat cheese) Crackers! (Ritz garlic butter, rosemary flatbread, 5 other assorted) Meats! (Summer sausage, dry salame, fig salame) Tea Sandwiches! (Cream cheese + smoke salmon or cucumber or jam) Scones! (I plan to make at least 3 varieties, but haven't yet decided which.) Oven ready appetizers! (Takoyaki, bagel bites, baked potato skins, loaded tater tots, mini quiches, mozzarella sticks, and more.) Shrimp Cocktail platter Veggie Platter Sweet Maui Onion potato chips Homemade snack mix (Corn Chex, Rice Chex, Pretzels, Cashews, Pistachios, white cheddar cheeze-its, white cheddar cheese puffs)

**Sweets** Pumpkin Spice Twinkies Iced Pumpkin Cupcakes (this is also hostess brand) Yackwa Korean donuts (gift from a neighbor) Assorted flavors of KitKats Pumpkin Pie yogurt covered pretzels Butter Rum Crunch popcorn Bourbon Crunch popcorn Milk Chocolate cherry cordials Other assorted chocolates

**Non-Alcoholic Drinks** Five different flavors of Martinellis sparkling cider Pumpkin Spice cold brewed tea (caffeinated) Pumpkin Creme Rooibos cold brew tea (herbal) Pumpkin Pie cold brew tea (herbal) Various Gatorade

**Alcoholic Drinks** 'Strong Mead' from a cider festival (gift from friend) Expensive bottle of Sake 'Demon Slayer' 1 bottle Louis Perrier Champagne for ringing in the new year Berenjaeger Green Apple Sake Peach Sake Umeshu Plum Wine Matcha Plum Wine (I'm really curious about this one) Butterscotch Shnapps Pumpkin hard Cider Dark Chocolate Cherry Moonshine Eggo Brunch Sippin' Cream A cupboard full of other assorted things that probably won't be looked at.

[fagsex]

way too many people saying 'i could eat that' 'oo that sounds really go' no you fuckin cant shaggy rogers. you cannot even approximate what that man and his 4 associates were on to eat a collective 176,000 calories of sandwich in two hours. at 2 in the morning. i need you to really visualize this sandwich come walk with me. one entire american jar of jelly. one entire american jar of peanut butter. one entire pound of the best bacon you can feed The King. stuffed into a sad hollowed out loaf. imagine trying to get that down your gob in under two hours. now imagine that but 21 more times. and perrier. and champagne. sparkling bubbly beverages that are keeping you gassy as fuck and bloated as a corpse. you cannot eat this sandwich. i like playing around in the silly space as much as the next guy. youre not eating that sandwich. if someone could somehow show definitive proof of their ability to create and consume, fully clothed, this sandwich as it is meant to be, a full jar of thick jelly, a full jar of thick peanut butter, a full pound of bacon, stuffed into a hollowed out loaf of white bread, under two hours, alone, i would personally paypal them ten bucks to contribute towards the heart medication theyll have to start taking. you cannot eat this sandwich

[roseofithaca]

Arthur, at the bar: This is a bit of a rough place, let me order the drinks.

Josiah: No need, dear boy, I've read Westerns as well as spending enough time with you fellows. Leave the talking to me.

Josiah: *walks cooly to the bar and leans on it*

Josiah: Dry white wine and Perrier please!

Barman:

Josiah, to Arthur and John: And for you two chaps?

John: Trelawny, what Westerns have you read? Butch Accountant and the Yuppie Kid?!

[honeygleam]

she spent many hours under the sun lamp (1985) dir. philippe garrel

[cuzikan]

"Rules Of The Blues"😉😎😎

1. Most Blues begin, "Woke up this morning..."

2. "I got a good woman" is a bad way to begin the Blues, unless you stick something nasty in the next line like, "I got a good woman, with the meanest face in town."

3. The Blues is simple. After you get the first line right, repeat it. Then find something that rhymes... sort of: "Got a good woman with the meanest face in town. Yes, I got a good woman with the meanest face in town. Got teeth like Margaret Thatcher, and she weigh 500 pound."

4. The Blues is not about choice. You stuck in a ditch, you stuck in a ditch--ain't no way out.

5. Blues cars: Chevys, Fords, Cadillacs and broken-down trucks. Blues don't travel in Volvos, BMWs, or Sport Utility Vehicles. Most Blues transportation is a Greyhound bus or a southbound train. Jet aircraft and company motor pools ain't even in the running. Walkin' plays a major part in the blues lifestyle. So does fixin' to die.

6. Teenagers can't sing the Blues. They ain't fixin' to die yet. Adults sing the Blues. In Blues, "adulthood" means being old enough to get the electric chair if you shoot a man in Memphis.

7. Blues can take place in New York City but not in Hawaii or any place in Canada. Hard times in Minneapolis or Seattle is probably just clinical depression. Chicago, St. Louis, and Kansas City are still the best places to have the Blues. You cannot have the blues in any place that don't get rain.

8. A man with male pattern baldness ain't the blues. A woman with male pattern baldness is. Breaking your leg cause you were skiing is not the blues. Breaking your leg 'cause a alligator be chompin' on it is.

9. You can't have no Blues in a office or a shopping mall. The lighting is wrong. Go outside to the parking lot or sit by the dumpster.

10. Good places for the Blues:

a. Highway

b. Jailhouse

c. An empty bed

d. Bottom of a whiskey glass

11. Bad places for the Blues:

a. Nordstrom's

b. Gallery openings

c. Ivy league institutions

d. Golf courses

12. No one will believe it's the Blues if you wear a suit, 'less you happen to be a old ethnic person, and you slept in it.

13. You have the right to sing the Blues if:

a. You older than dirt

b. You blind

c. You shot a man in Memphis

d. You can't be satisfied

14. You don't have the right to sing the Blues if:

a. You have all your teeth

b. You were once blind but now can see

c. The man in Memphis lived

d. You have a pension fund

15. Blues is not a matter of color. It's a matter of bad luck. Tiger Woods cannot sing the blues. Sonny Liston could. Ugly white people also got a leg up on the blues.

16. If you ask for water and your darlin' give you gasoline, it's the Blues

17. Other acceptable Blues beverages are:

a. Cheap wine

b. Whiskey or bourbon

c. Muddy water

d. Nasty black coffee

18. The following are NOT Blues beverages:

a. Perrier

b. Chardonnay

c. Snapple

d. Slim Fast

19. If death occurs in a cheap motel or a shotgun shack, it's a Blues death. Stabbed in the back by a jealous lover is another Blues way to die. So is the electric chair, substance abuse and dying lonely on a broke-down cot. You can't have a Blues death if you die during a tennis match or while getting liposuction.

20. Some Blues names for women:

a. Sadie

b. Big Mama

c. Bessie

d. Fat River Dumpling

21. Some Blues names for men:

a. Joe

b. Willie

c. Little Willie

d. Big Willie

22. Persons with names like Michelle, Amber, Debbie, and Heather can't sing the Blues no matter how many men they shoot in Memphis.

23. Make your own Blues name Starter Kit: a. name of physical infirmity (Blind, Cripple, Lame, etc.) b. first name (see above) plus name of fruit (Lemon, Lime, Melon, Kiwi, etc.) c. last name of President (Jefferson, Johnson, Fillmore, etc.) For example: Blind Lime Jefferson, Jackleg Lemon Johnson or Cripple Kiwi Fillmore, etc. (Well, maybe not "Kiwi.")

24. I don't care how tragic your life: if you own even one computer, you cannot sing the blues.

[optimisticgalaxydreamland]

Modern bread and gluten

🇬🇧 In English

Bread is all too often responsible for digestive problems (bloating, stomach upsets, unstable transit). And also irritation of the mucous membrane (inside) of the intestine and intestinal permeability (porous intestine), with the molecules that disrupt immunity passing to the liver, resulting in allergies.

Autoimmune" diseases are very varied, depending on the genetic susceptibility of each individual:

digestive diseases: coeliac disease, non-viral hepatitis and fatty liver, pancreatitis, chronic intestinal diseases and ulcerative colitis.

rheumatological diseases

Neuropsychological: Alzheimer's, Parkinson's, Multiple Sclerosis, etc.

hormonal: thyroiditis, damage to the pancreas and adrenal glands

bone: osteopathies, decalcifications, early osteoporosis

haematological: changes in the bone marrow, which produces too many or too few blood cells (red, white, platelets)

skin disorders: Lupus, psoriasis, scleroderma

On the other hand, we can't generalize: the real cause of the problem with bread is the genetic manipulation of wheat seeds; we're trying to standardize seeds (like twins), the primary objective being to maximize yields from industrial monocultures. The soil is not fertile, and yields depend on external fertilisers and pesticides.

The benefits of genetic standardisation for the bread industry - simplifies cultivation techniques, - facilitates phytosanitary treatments, - guarantees yields, - enables standardised flours to be obtained (e.g. T 9 index). The convergence of seeds, crops, flour and bread is generating health problems for consumers and farmers, due to the use of toxic products. Their convergence is generating health problems:

Non-Hodgkin's malignant lymphoma, a cancer of the immune system, is a recognised occupational disease in farmers exposed to pesticides in the course of their work.

On the other hand, industrial bread-making processes add other processes and ingredients

Flour is refined using chemical processes.

Intensive mechanical kneading

Very short fermentation with industrial yeasts

All these factors make bread indigestible and harmful:

Gluten becomes resistant to enzymatic digestion

Bread contains no vitamins, antioxidants or polyphenols and is low in minerals.

It is toxic because it contains traces of toxic products.

Ancient grains could be the solution, here are a few examples

Engrain or Petit Épeautre 10 (Triticum monococcum),

Barbu du Roussillon (Triticum aestivum),

Starch (Triticum turgidum),

Kamut brand Khorasan (Triticum turanicum)

and many other wheats of yesteryear must find their place again, with bakers particularly aware of their role in health. What's more, they will create many new jobs.

In conclusion:

Abandon industrial breads and opt for wholemeal flours made from ancient grains.

Prepare your bread at home

Preferably bake your bread by hand, avoid long-fermented Perrier and opt for long fermentation.

Chew the bread well, the faster it melts in your mouth, the easier it will be to digest.

Find the complete article at LE PAIN EN QUESTION POUR LA SANTÉ PUBLIQUE https://www.professeur-joyeux.com/2023/07/04/le-pain-en-question-pour-la-sante-publique/

Le pain et le gluten modernes

🇫🇷 En Français

Le pain est trop souvent responsable de troubles digestif (ballonnements, maux de ventres, instabilité du transit). Et aussi d’irritations de la muqueuse (intérieur) de l’intestin et de perméabilité intestinale (intestin poreux), les molécules qui de perturbent l’immunité passent vers le foie, et comme résultat des allergies.

Les maladies ”auto-immunes” sont très variées selon les susceptibilités génétiques de chaque individu:

digestives: maladie coeliaque et hépatites non virales et foie gras, pancreatitis, maladies intestinales chroniques intestinales et recto-colite-ulcéro-hémorragique

rhumatologiques

neuropsychiques: Alzheimer, Parkinson, Sclérose en Plaques, etc

hormonales: thyroïdites, atteintes du pancréas et des surrénales

osseuses: ostéopathies, décalcifications, ostéoporose précoce

hématologiques: modifications de la moelle osseuse qui fabrique trop ou pas assez des globules du sang (rouges, blancs, plaquettes)

cutanées : Lupus, psoriasis, sclérodermia

Par contre on ne peut pas généraliser, la vrai cause du problème avec le pain est manipulation génétique des semences des blés; on cherche uniformiser les semences (comme des individus jumeaux), l’objective primaire: la maximization des rendements des monocultures industriales. Les sols ne sont pas fertiles, le rendement depends des fertilisants extérieurs et pesticides.

Les benefits de l’uniformisation génétique pour la filière du pain– simplifie les techniques de culture,– facilite les traitements phytosanitaires– garantise les rendements,– permet l’obtention de farines standardisées (par example Indice T 9). La convergence semences-cultures-farines-pains est génératrice de problèmes de santé pour les consommateurs et agriculteurs, du a l’emploie de produits toxiques. Leur convergence est génératrice de problèmes de santé:

Le lymphome malin non hodgkinien, cancer du système immunitaire, est une maladie professionnelle reconnue chez les agriculteurs exposés aux pesticides dans le cadre de leur métier.

D’autre part, les processes industriels de fabrication du pain, ajoutent des procedes et d’autres ingrédients

La farine est refiné par des proceses chimiques

La pétrification mécanique intensive

La fermentation très courte avec des levures industrielles

Tous ces facteurs font que le pain soit indigeste et nocif:

Le gluten devient résistent a la digestion enzymatique

Le pain ne contient pas d des vitamines, des anti-oxydants, des polyphénols, il est faible en minéraux.

Il est toxique car il contient des traces de produits toxiques

Les grains anciennes serions la solution, voici quelques examples

L’Engrain ou petit Épeautre 10 (Triticum monococcum),

le Barbu du Roussillon (Triticum aestivum) ,

l’Amidonnier (Triticum turgidum),

le Khorasan de la marque Kamut (Triticum turanicum)

et bien d’autres blés d’autrefois doivent retrouver leur place, chez les boulangers particulièrement conscients de leur rôle pour la santé. Ils deviendront en plus créateurs de nombreux emplois.

En conclusion:

Abandonnez leș pains industriels, privilégiez les farines completes et fabriquées avec des graines anciennes

Preparez votre pain a la maison

De preference faites le pain a la main, évitez le Perrier long temps et privilégiez la fermentation longue

Mastiquez bien le pain, si le pain est fondu vite dans la bouche, plus facile sera sa digestion

Trouvez l'article complet chez LE PAIN EN QUESTION POUR LA SANTÉ PUBLIQUE https://www.professeur-joyeux.com/2023/07/04/le-pain-en-question-pour-la-sante-publique/

El pan moderno y el gluten

🇪🇸 En Español

Con demasiada frecuencia, el pan es responsable de problemas digestivos (hinchazón, molestias estomacales, tránsito inestable). Y también irritación de la mucosa (interior) del intestino y permeabilidad intestinal (intestino poroso), con lo que las moléculas que alteran la inmunidad pasan al hígado, dando lugar a alergias.

Las enfermedades "autoinmunes" son muy variadas, dependiendo de la susceptibilidad genética de cada individuo:

enfermedades digestivas: celiaquía, hepatitis no vírica e hígado graso, pancreatitis, enfermedades intestinales crónicas y colitis ulcerosa.

enfermedades reumatológicas

neuropsicológicas: Alzheimer, Parkinson, esclerosis múltiple, etc.

hormonales: tiroiditis, daños en el páncreas y las glándulas suprarrenales

óseas: osteopatías, descalcificaciones, osteoporosis precoz

Hematológicos: alteraciones de la médula ósea, que produce demasiadas o pocas células sanguíneas (rojas, blancas, plaquetas).

Trastornos cutáneos: Lupus, psoriasis, esclerodermia.

Por otra parte, no podemos generalizar: la verdadera causa del problema del pan es la manipulación genética de las semillas de trigo; se intenta estandarizar las semillas (como los gemelos), con el objetivo primordial de maximizar el rendimiento de los monocultivos industriales. El suelo no es fértil y los rendimientos dependen de fertilizantes y pesticidas externos.

Las ventajas de la estandarización genética para la industria del pan - simplifica las técnicas de cultivo, - facilita los tratamientos fitosanitarios, - garantiza los rendimientos, - permite obtener harinas estandarizadas (por ejemplo, el índice T 9). La convergencia de semillas, cultivos, harinas y pan está generando problemas de salud a consumidores y agricultores, debido al uso de productos tóxicos. Su convergencia está generando problemas de salud:

El linfoma maligno no Hodgkin, un cáncer del sistema inmunitario, es una enfermedad profesional reconocida en los agricultores expuestos a pesticidas durante su trabajo.

Por otra parte, los procesos industriales de elaboración del pan añaden otros procesos y otros ingredientes

La harina se refina mediante procesos químicos.

Amasado mecánico intensivo

Fermentación muy corta con levaduras industriales

Todos estos factores hacen que el pan sea indigesto y perjudicial:

El gluten se vuelve resistente a la digestión enzimática.

El pan no contiene vitaminas, antioxidantes ni polifenoles y es pobre en minerales.

Es tóxico porque contiene trazas de productos tóxicos.

Los cereales antiguos podrían ser la solución, he aquí algunos ejemplos

Engrain o petit Épeautre 10 (Triticum monococcum),

Barbu du Roussillon (Triticum aestivum),

Almidón (Triticum turgidum),

Kamut marca Khorasan (Triticum turanicum)

y muchos otros trigos de antaño deben volver a encontrar su lugar, ya que los panaderos son especialmente conscientes de su papel en la salud. Además, crearán muchos nuevos puestos de trabajo.

En conclusión:

Abandonar los panes industriales y optar por harinas integrales elaboradas con granos antiguos.

Prepara tu pan en casa

Hornea tu pan preferiblemente a mano, evita los Perrier de larga fermentación y opta por los de fermentación larga.

Mastica bien el pan, cuanto más rápido se deshaga en la boca, más fácil será digerirlo.

Encuentre el artículo completo en LE PAIN EN QUESTION POUR LA SANTÉ PUBLIQUE https://www.professeur-joyeux.com/2023/07/04/le-pain-en-question-pour-la-sante-publique/

O pão moderno e o glúten

🇧🇷 En Português

O pão é muitas vezes responsável por problemas digestivos (inchaço, perturbações gástricas, trânsito instável). E também a irritação da mucosa (interior) do intestino e a permeabilidade intestinal (intestino poroso), com as moléculas que perturbam a imunidade a passarem para o fígado, dando origem a alergias.

As doenças "auto-imunes" são muito variadas e dependem da suscetibilidade genética de cada indivíduo:

Doenças digestivas: doença celíaca, hepatite não viral e fígado gordo, pancreatite, doenças intestinais crónicas e colite ulcerosa.

Doenças reumatológicas

neuropsicológicas: doença de Alzheimer, Parkinson, esclerose múltipla, etc.

hormonais: tiroidite, lesões do pâncreas e das glândulas supra-renais

ósseas: osteopatias, descalcificações, osteoporose precoce

hematológicas: alterações da medula óssea, que produz demasiadas ou poucas células sanguíneas (glóbulos vermelhos, glóbulos brancos, plaquetas)

afecções cutâneas: Lúpus, psoríase, esclerodermia

Por outro lado, não podemos generalizar: a verdadeira causa do problema do pão é a manipulação genética das sementes de trigo; estamos a tentar uniformizar as sementes (como os gémeos), com o objetivo principal de maximizar o rendimento das monoculturas industriais. O solo não é fértil e os rendimentos dependem de fertilizantes e pesticidas externos.

As vantagens da normalização genética para a indústria do pão - simplifica as técnicas de cultivo, - facilita os tratamentos fitossanitários, - garante os rendimentos, - permite obter farinhas normalizadas (por exemplo, índice T 9). A convergência das sementes, das culturas, das farinhas e do pão está a gerar problemas de saúde para os consumidores e para os agricultores, devido à utilização de produtos tóxicos. A sua convergência está a gerar problemas de saúde:

O linfoma maligno não-Hodgkin, um cancro do sistema imunitário, é uma doença profissional reconhecida nos agricultores expostos a pesticidas no exercício da sua atividade.

Por outro lado, os processos industriais de fabrico de pão acrescentam outros processos e outros ingredientes

A farinha é refinada por processos químicos.

Amassadura mecânica intensiva

Fermentação muito curta com leveduras industriais

Todos estes factores tornam o pão indigesto e nocivo:

O glúten torna-se resistente à digestão enzimática.

O pão não contém vitaminas, antioxidantes ou polifenóis e é pobre em minerais.

É tóxico porque contém vestígios de produtos tóxicos.

Os cereais antigos podem ser a solução, eis alguns exemplos

Engrain ou petit Épeautre 10 (Triticum monococcum),

Barbu du Roussillon (Triticum aestivum),

Amido (Triticum turgidum),

Kamut marca Khorasan (Triticum turanicum)

e muitos outros trigos de outrora devem reencontrar o seu lugar, junto de padeiros particularmente atentos aos seus benefícios para a saúde. Além disso, criarão muitos novos postos de trabalho.

Em conclusão:

Abandonar os pães industriais e optar por farinhas integrais de cereais antigos.

Prepare o seu pão em casa

De preferência, coza o seu pão à mão, evite Perrier de longa fermentação e opte por uma fermentação longa.

Mastiga bem o pão, quanto mais depressa derreter na tua boca, mais fácil será a digestão.

Ver o artigo completo em LE PAIN EN QUESTION POUR LA SANTÉ PUBLIQUE https://www.professeur-joyeux.com/2023/07/04/le-pain-en-question-pour-la-sante-publique/

[thequietabsolute]

I walked into the kitchen, opened a bottle of vitamin E, 400 I. U. each, and downed several with half a glass of Perrier water. It was going to be a good night for Chinaski. The sun was slanting down through the Venetian blinds, making a familiar pattern on the carpet, and the white wine was chilling in the refrigerator. I opened the door and walked out on the porch. There was a strange cat out there. He was a huge creature, a tom, with a shining black coat and luminous yellow eyes. He wasn't frightened of me. He walked up purring and rubbed against one of my legs. I was a good guy and he knew it. Animals knew things like that. They had an instinct. I walked back inside and he followed me. I opened him up a can of Star-Kist solid white tuna. Packed in spring water. Net wt. 7 oz.

– Charles Bukowski, the final lines from Women [1978]

[pure-ablution]

Lower calorie drink recommendations?

Any bone dry sparkling wine will be low in calories—Laurent-Perrier Ultra Brut is the lowest on the market at 65 calories per glass.

A white wine spritzer made with soda water cuts the calories per glass in half, averaging about 75 calories per glass.

A single 25ml shot of a spirit (e.g. rum, vodka) mixed with diet cola/lemonade/iced tea comes out at just under 100 calories.

[illionoisprelawland-blog]

The Environmental, Legal, And Social Implications Of Spring Water Extraction In The San Bernardino National Forest

By Lizbeth Herrera Gomez, University of Chicago, Class of 2026

December 16, 2024

In this paper, I investigate how Arrowhead Water’s presence in the San Bernardino National Forest has created environmental, legal, and social issues for California, BlueTriton Brands, and the San Manuel Indians. To do so, I first explain why Nestlé sold Arrowhead Water to BlueTriton Brands. Then, I point to how BlueTriton Brands’ extraction of spring water from the San Bernardino National Forest, for their Arrowhead Water brand, caused significant environmental damage. And when the U.S. Forest Service denied BlueTriton’s permit to extract water and ordered the removal of their equipment, the company sued the federal government. However, tension emerges from this ongoing legal battle because it affects the San Manuel Indians, who depend on the company’s water pipelines to fight wildfires. Furthermore, Arrowhead Water’s presence in the San Bernardino National Forest points to how the commodification of drinking water has restricted access to a public resource and slowed the State’s response to environmental violations.

While Nestlé originally owned Arrowhead Water, the water brand is now owned by Primo Water Corporation. Nestlé, a multinational food and beverage corporation, had a North American water division–brands included but not limited to Pure Life, Poland Spring, Deer Park, and Arrowhead Water–that, in 2019, generated profits of around $4.5 billion in the United States and Canada.[1] Nestlé Waters North America was ultimately sold to BlueTriton Brands for $4.3 billion in 2021 because Nestlé wanted to focus more on its premium water brands–Perrier, San Pellegrino, and Acqua Pana–than its North American bottled waters.[2] Then in November of 2024, BlueTriton Brands merged with Primo Water Corporation–water brands include Primo Water, Mountain Valley, Crystal Springs, and Sparkletts and Alhambra–to create Primo Brands Corporation.[3] So Arrowhead Water went from being owned by Nestlé to being owned by Primo Brands Corporation.[4]

Arrowhead Water’s use of the Arrowhead spring has created environmental issues in the San Bernardino National Forest. Arrowhead Water sources its water from springs in California, Colorado, and British Columbia; specifically, nine springs–Arrowhead, White Meadow, Luken, Sopiago, Sugar Pine, Deer Canyon, Long Point Ranch, South Pacific, and Palomar Mountain Granite–in California, one spring–Hope–in British Columbia, and one spring–Ruby–in Colorado.[5] Arrowhead Water’s use of the Arrowhead spring is particularly problematic because, in 2018, Nestlé extracted 45 million gallons of spring water, which caused the creek beds in the area to dry out.[6] In fact, the Forest Service determined that Nestlé–the, then, owner of Arrowhead Water–needed to implement measures that would improve the watershed’s health because Strawberry Creek, a creek that flows downhill from the springs, was “impaired.”[7] And early in 2024, the U.S. Forest Service denied BlueTriton Brands’ permit to extract water from San Bernardino Mountains springs and ordered the company to remove its equipment from the land.[8] In response, BlueTriton Brands sued the Forest Service, arguing that the federal government acted arbitrarily and capriciously.[9] Overall, Arrowhead Water’s use of the Arrowhead spring has caused significant environmental damage and legal action.

The U.S. Forest Service's decision to stop BlueTriton Brands from extracting water has jeopardized the San Manuel Tribe's ability to fight wildfires. To clarify, the San Manuel Indians–indigenous people who have historically lived in the San Bernardino mountains–receive a substantial amount of water from BlueTriton Brands’ pipeline, which enables them to keep their land and Arrowhead Springs Hotel safe from wildfires.[10] But since BlueTriton Brands was ordered to stop extracting water from San Bernardino Mountains springs, the tribe’s ability to fight fires in the area is in danger. This is dangerous because the San Bernardino mountains have a history of fires destroying entire neighborhoods and contributing to many deaths.[11] So even though the U.S. Forest Service stepped in to prevent further environmental damage, it has simultaneously created a problem for the San Manuel tribe because they need the company’s pipelines to fight wildfires.

The environmental damage and social issues created by BlueTriton Brands speak to the larger problems generated by the commodification of drinking water. The commodification of water poses a problem because it incorporates a formerly public, common, non-market resource into the market and denies people access to it, such that 26% of the global population lacks safely managed drinking water.[12] The process of commodification occurs when corporations alter public water rights through contractual obligations, which give them priority rights to spring water over local needs. This is best seen with how BlueTriton Brands used its permit to extract great amounts of water from the San Bernardino National Forest for years, which then caused the San Manuel Tribe to depend on the company for water. So even though the San Manuel Indians lived in the San Bernardino mountains before BlueTriton Brands extracted the spring water, they became dependent on this company to meet their water needs. This speaks to how the commodification of drinking water has enforced the idea that water isn’t a public resource and belongs to the market.

While there are national and international laws that protect the environment, the State acts slowly in response to violations. On a national level, the Clean Water Act of 1972 protects the water quality and health of wetlands and riparian habitats, which includes the restoration and maintenance of the chemical, physical, and biological integrity of the nation’s waters. Internationally, the UN Watercourses Convention protects the water ecosystems–both the areas surrounding the body of water and the equilibrium of the whole environment–from transboundary impact.[13] The UN drafted this treaty to help preserve water for present and future generations, acknowledging that water is a depleting resource. Nevertheless, such national and international laws are hard to uphold because they require the State to prevent, punish, and redress violations, which must be enforced with effective policies, legislation, and regulations.[14] So even though the federal government did eventually step in and deny BlueTriton Brands’ permit, it took several years for that to happen because water is seen as a commodity. For any national or international law to truly accomplish its goal of protecting the environment, it must be enforced by quick State action.

Arrowhead Water’s presence in the San Bernardino National Forest reflects the environmental, legal, and social issues that arise from the commodification of water. This situation demonstrated how treating water as a commodity restricts access to a vital public resource and creates dependencies among local communities. And even though there are national and international laws that are designed to protect water ecosystems, the State’s slow response to environmental violations causes significant damage to be done before it is stopped. Furthermore, the State has both a moral and legal obligation to protect water–a depleting resource–from corporations that focus on their profit rather than long-term sustainability.

______________________________________________________________

Lizbeth Herrera Gomez is currently a junior attending the University of Chicago. She is double majoring in Law, Letters, and Society and Political Science.

______________________________________________________________

[1] M’Ballou Yacine Sanogho, “Nestlé and the Right to Water,” The Journal of International Relations, Peace Studies, and Development 7, iss. 1 (2022): 3.

[2] Paul Schott, “Nestle Waters North America, owner of Poland Spring, becomes BlueTriton Brands,” Stamford Advocate, April 7, 2021, https://www.stamfordadvocate.com/business/article/Nestle-Waters-North-America-owner-of-Poland-16083487.php.

[3] Primo Water Corporation, “Primo Water and BlueTriton Agree to Merge, Creating a Leading

North American Pure-Play Healthy Hydration Company,” PR Newswire, June 17, 2024, https://www.prnewswire.com/news-releases/primo-water-and-bluetriton-agree-to-merge-creating-a-leading-north-american-pure-play-healthy-hydration-company-302173696.html.

[4] In my paper, I refer to BlueTriton Brands and not Primo Brands Corporation because the merger just happened (November 8, 2024) and I couldn’t find sources that reflected this change.

[5] BlueTriton Brands, Inc, “Our Springs,” Arrowhead Water, 2024, https://www.arrowheadwater.com/brand/our-springs.

[6] Tom Perkins, “The Fight to Stop Nestlé from Taking America’s Water to Sell in Plastic Bottles,” The Guardian, October 29, 2019, https://www.theguardian.com/environment/2019/oct/29/the-fight-over-water-how-nestle-dries-up-us-creeks-to-sell-water-in-plastic-bottles#:~:text=Conservationists%20say%20some%20creek%20beds,drying%20up%20surface%20water%20resources%E2%80%9D.

[7] Zach Behrens, “Nestlé Decision: Press Release and Q&A,” The United States Department of Agriculture, June 27, 2018, https://www.fs.usda.gov/detail/sbnf/news-events/?cid=FSEPRD585224.

[8] Daniel Gligich, “Federal Regulators order Arrowhead to cease SoCal Water Collection,” The Sun, August 8, 2024, https://sjvsun.com/ag/federal-regulators-order-arrowhead-to-cease-socal-water-collection/.

[9] Daniel Gligich, “Federal Regulators order Arrowhead to cease SoCal Water Collection,” The Sun, August 8, 2024, https://sjvsun.com/ag/federal-regulators-order-arrowhead-to-cease-socal-water-collection/.

[10] Joe Nelson, “Potential Water Restrictions at Arrowhead Springs Hotel Raise Concerns over Wildfire Danger,” The Sun, August 26, 2024, https://www.sbsun.com/2024/08/23/potential-water-restrictions-at-arrowhead-springs-hotel-raise-concerns-over-wildfire-danger/.

[11] Joe Nelson, “Potential Water Restrictions at Arrowhead Springs Hotel Raise Concerns over Wildfire Danger.”

[12] M’Ballou Yacine Sanogho, “Nestlé and the Right to Water,” 1.

[13] United Nations, “Convention on the Law of the Non-Navigational Uses of International Watercourses,” May 21, 1997, https://treaties.un.org/doc/Treaties/1998/09/19980925%2006-30%20PM/Ch_XXVII_12p.pdf.

[14] M’Ballou Yacine Sanogho, “Nestlé and the Right to Water,” 27.

[rabbitcruiser]

Global Champagne Day

Global Champagne Day is celebrated every year on the fourth Friday in October and this year, it falls on October 25. The beverage is a sparkling wine that originated and is produced in the Champagne wine region of France. Most champagne is produced with Pinot Noir, Pinot Meunier, and Chardonnay grapes; although smaller amounts of Pinot Blanc, Pinot Gris (called Fromenteau in Champagne), Arbane, and Petit Meslier are also used. Traditionally, it is served in a champagne flute, whose characteristics include a long stem with a tall, narrow bowl, thin sides, and an etched bottom. It’s usually reserved for celebrations, especially New Year’s Day, right as the year begins, and the winners of racing competitions tend to spray champagne at each other and the crowd.

History of Global Champagne Day

The oldest recorded sparkling wine is Blanquette de Limoux, which was supposedly invented in 1531 by Benedictine monks in the Abbey of Saint-Hilaire, near Carcassonne. The process was achieved by bottling the wine before the initial fermentation had ended. A hundred years later, an English scientist named Christopher Merret documented the addition of sugar to a finished wine to create a second fermentation. He detailed to the Royal Society what is now called ‘méthode traditionnelle,’ in 1662, but it would not be used for champagne until the 19th century, about 200 years later.

In France, the creation of the first sparkling champagne was accidental. It was called the “Devil’s Wine” because bottles exploded or corks popped as a result of the pressure in the bottle. At the time, the bubbles were considered a fault. The invention of the muselet by Adolphe Jaquesson in 1844 helped prevent the corks from blowing out. Even when it began to be deliberately produced as a sparkling wine, for a very long time champagne was made using the ‘méthode rurale,’ in which the wine was bottled before the initial fermentation had finished.

The production of champagne saw massive growth in the 19th century, from a more regional production of 300,000 bottles a year in 1800 to 20 million bottles by 1850. In that century, champagne was noticeably sweeter than the ones from today. A taste for drier champagnes began when Perrier-Jouët decided not to sweeten his 1846 vintage before exporting it to London. Thus, in 1876, the designation of ‘brut’ champagne was created for the British, to identify the driest champagne, made with less than 0.4 ounces of added sugar per liter.

Global Champagne Day timeline

1531

Oldest Recorded Sparkling Wine

The Blanquette de Limoux is seemingly invented by Benedictine monks in the Abbey of Saint-Hilaire, near Carcassonne.

1662

Christopher Merret Describes the ‘Méthode Traditionnelle’

It is the creation of a second fermentation by adding sugar.

1663

Oldest Written Use of ‘Champagne’

The poet Samuel Butler refers to a “brisk champagne.”

19th Century

The ‘Méthode Traditionnelle’ is Used

About 200 years after it was first documented, sweet champagne becomes the norm for this century.

1844

Invention of the Muselet

Adolphe Jaquesson creates it, and it helps prevent corks from blowing out because of the pressure in champagne bottles.

Global Champagne Day FAQs

What does champagne symbolize?

It is perceived by many as the wine of happiness and celebration of excellence, which presides over all moments of celebration and success. This is why we always drink it to celebrate important things.

Is champagne stronger than beer?

In most cases, yes. A bottle of beer usually has around 4.5% alcohol whereas a bottle of champagne has around 12 to 20% alcohol.

Is champagne the healthiest alcohol?

It contains antioxidants that prevent damage to your blood vessels, reduce bad cholesterol and prevent blood clots; proteins that are beneficial for your short-term memory; fewer calories than both red and white wine, and can lower your risk of contracting diabetes by 13%.

Global Champagne Day Activities

Pop open a bottle: This one is self-explanatory. Gather some friends or family and drink your favorite champagne.

Learn how to open a bottle with a champagne saber: If you’re a big enough enthusiast of champagne, you’ve probably heard of this unusual act. There are specific sabers you can buy that are made for cutting the top of champagne bottles. You need to follow some special instructions, so make sure you know what you’re doing before you try it in front of others.

Visit the Champagne region: The ultimate way to celebrate. You can learn first-hand how champagne is made, visit a palace and a cathedral, and fly over the vineyards on a hot-air balloon.

5 Mind-Blowing Facts About Champagne

Right to the name: It is illegal in most countries to use the word ‘champagne’ to refer to any sparkling wine that doesn’t come from the Champagne region in France.

It was called ‘shampanskoe’ in Russia: This translates to "that, which is of Champagne," only in 2021 did Russia ban the name for imported sparkling wine, but it’s still used today for some brands produced in former Soviet republics.

High velocity: When popped, a champagne cork can reach a velocity of 24.8 miles per hour.

177 feet and nine inches: That is the longest recorded cork flight.

$2.07 million: That is what the most expensive bottle of champagne costs, designed by Alexander Amosu and Swarovski, handcrafted from 18-carat solid gold, and with a deep-cut 19-carat white diamond at its center.

Why We Love Global Champagne Day

It’s a day to share our favorite champagne with others: Usually, people only drink champagne at celebrations, but if you’re a big enthusiast, this day is a good excuse to drink with friends and family. If you own several bottles, you can make a show out of it and have them try different types.

It’s a chance to learn more about champagne: The history and process of making champagne is quite lengthy. There are many books and internet articles, and videos documenting everything very well.

It makes us feel like James Bond: While it’s often said that the Vodka Martini is the secret agent’s favorite drink, he has drunk champagne more often in the films. It shows up over 35 times, and his favorite brand seems to be Bollinger, which is seen in 14 movies.

Source