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December 2008 - Linux Users

A Linux Users Artilce for Your Viewing

To Really Enjoy Superb Wine - Top-up with NAD


Copyright (c) 2006 Theo Verwey



When an alcoholic beverage is swallowed, it passes through the stomach into the small intestine where the ethanol is rapidly absorbed and distributed throughout the body. The ethanol enters body tissues in proportion to their water content. Therefore, more ethanol is found in the blood and the brain than in muscle or fat tissue. The ethanol is greatly diluted by body fluids. For example, a 1-ounce shot of 100-proof whiskey, which contains 0.5 fluid ounces of ethanol (about 15 mL), is diluted 5000-fold in a 150-pound human, producing a 0.02% blood alcohol concentration. Alcohol and our Body's Biochemistry Ethanol is toxic, (especially for the one out of ten people born with a NAD Energy Deficiency) and the body begins to dispose of it immediately upon its consumption. Over 90% of it is processed by the liver. In the liver, the alcohol dehydrogenase enzyme powered by NAD converts ethanol into acetaldehyde, which is itself toxic.



Acetaldehyde is destroyed almost immediately by the aldehyde dehydrogenase enzyme, only if enough NAD molecules are available to power the process, which converts it to acetate ions. If enough NAD is not available the acetaldehyde builds up resulting in a reaction similar to a so-called alcoholic treated with Antabuse (disulfiram).



Acetate is a high energy compound, especially for our billions of brain cells and is available 8 minutes after the first drink. Food roughly takes 42 days to act similarly. So-called alcoholics obtain 35% or more of their daily energy needs from alcohol because their normal biochemical route of food to energy are impaired due to their maternally inherited NAD Energy Deficiency.



Every day an adult converts a quantity of ATP (bio-energy metabolized from food by NAD and the energy metabolic co-factors) corresponding to at least half his or her body weight, and nearly a ton during a day of hard work. The body needs 1kg of NAD for every 2kg of ATP to be converted from food particles.



The hydrogen atoms represented by these equations are not unattached, but are picked up by another biologically important compound, nicotinamide adenine dinucleotide (NAD), one of its more than 100 functions is to carry hydrogen atoms. NAD is involved in both of the above disposal processes of alcohol, and by doing this NAD is converted to NADH.



NADH must be recycled to NAD for the disposal of ethanol to continue. If the amount of ethanol consumed is not great, the recycling can keep up with the disposal of ethanol. The ethanol disposal rate in a 150-pound human is about 0.5 ounce of ethanol per hour, which corresponds to 12 ounces of beer, 4 ounces of wine, or 1 ounce of hard liquor requiring 586mmol of NAD.



This natural biochemical processing of alcohol is impaired in NAD Deficient persons and if alcoholic beverages are consumed on a regular basis (without the supplementation of the body's natural NAD resources) the condition referred to as "alcoholism" can develops.



The average NAD Energy Level of "alcoholics" based on the results of blood tests done independently by major South African Pathological Labs (Ampath, Lancet etc) is 66 instead of the normal level of 100+.



NAD in our Bodies (Dr Charl Stevens MBChB)



There is a particular area of instability in the biochemistry of our bodies, which contributes to problems with memory, irritability, problems with concentration, depression, a decrease in mental energy, anxiety, chronic fatigue and a craving for alcohol, nicotine and sugar. This condition is a deficiency in Co-enzyme 1 or nicotineamide-adenine-dinucletide (NAD). We refer in this instance to a metabolic energy deficiency!



You read correctly: We are dealing here with a measurable energy deficiency. Most of the symptoms, which are referred to in the above-mentioned, are merely masks which hide the actual problem. Behind these masks there is most probably a genetic defect - and you can definitely do something about it.



All human activities require energy. Each cell in your body has a particular function and requires energy, to be able to do its job. This energy is produced by various chemical processes in the cells, in little "power plants", which exist as small parts in the cell. We refer to such a power plant as the mitochondrium.



Food, which we consume, is converted into glucose by means of digestion. The glucose is the fuel in the power plants. Most processes in a power plant, which releases energy, however require a particular assistant. We call such an assistant a co-enzyme. Without the co-enzyme, the power plant will simply not function.



NAD is the co-enzyme, which maintains the processes in all power plants. It is therefore clear, that if there is a deficiency in NAD or if there are too few power plants in the cells, that there is an energy deficiency. NAD is also produced by the body on its own, from food.



A metabolic energy deficiency refers to a deficiency in chemical energy, with which 10% of all people are burdened. As a result of a genetic deficiency in mitochondria (power plants), this energy deficiency will clearly be observed in families, where various masks hide the deficiency. Grandmother might therefore suffer from obesity, her son from workaholism, her daughter from depression and her granddaughter might be a drug addict.



The egg cell of the woman starts with a shortage of power plants. The children inherit no power plants from their father, because all of his "power generators" are located in the tail of the sperm cell and the tail is discarded during conception. The daughter and son will therefore inherit an energy deficiency, but the son can marry a woman, who has enough power plants. The problem therefore ends at that stage. The daughter however spreads the problem.



There are standard laboratory tests, which indicate a metabolic energy deficiency. A blood sample is taken and lactate and pyruvate blood tests are used, which are good indicators of the biochemical NAD energy level. Three NAD Energy Levels and the NAD Energy Block are then calculated. The NAD Energy Block is then used as basis to recommend a NAD Nutrition Protocol.



NAD as Nutritional Supplement (Prof John Cleary MD)



The problem was that relapses were common and many addicts had to return to the hospital. O'Holleran did realize his patients would need a lifetime extra daily source of NAD. Attempts to develop an oral NAD daily tablet were not successful at that time.



Now we also have oral NAD capsules available from Alkogen Products in South Africa that will allow long term therapy for addicts and prevent relapses. Theo Verwey and his clinic physicians have published an e-Book on the use of NAD, and have treated over 7,000 patient's at their clinic in Pretoria, South Africa. They are treating addictions and energy deficiency diseases with a stabilized form of oral NAD.



Conclusion:



The scientific facts clearly illustrate that so-called alcoholism is mainly due to a maternally inherited NAD Energy Deficiency that is easily and affordably measurable by two simple blood tests and if the NAD Energy deficiency is present it can be supplemented with affordable oral NAD Nutrition Supplements.



So 90% of people can enjoy alcoholic beverages without lasting consequences but the remaining 10% must first supplement their NAD Energy deficiency to share this same experience likewise!



To really enjoy Superb Wine - Top-up with NAD







For more details visits Nutrimalaika's website at http://www.nutrimalaika.biz or contact Sr Mari Lombard at +27 83 561 0063
Festive Greetings
Theo Verwey (MSc)
You have permission to reprint this article on your website or in your newsletter, provide that nothing is omitted or changed.

Short Review on Linux Users

To Really Enjoy Superb Wine - Top-up with NAD


Copyright (c) 2006 Theo Verwey

When an alcoholic beverage is swallowed, it passes through the stomach into the small intestine where the ethanol is r...


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12:49 AM

December 2008 - Wine Regions

The Best Articles on Wine Regions

The World's Largest Wine Producer


The largest wine producing area of the world can be found at the border of the Mediterranean Sea, in between Spain and the Rhone delta. Out of a population of 2.4 million, there are fifty thousand involved in growing vines. The area they consume spans twenty seven thousand and four hundred square kilometers (10500 miles). There are 400 cooperatives and about 2800 private wineries in the land with Banyuls to the southwest and Muscat to the east. Out of that comes two billion bottles of wine.

The area has hot summers and mild winters. The soil ranges from sandstone and limestone to granite pebbles. Cargnan, Merlot and Grenache other red wines are produced here and among the white wines there is Roussane, Chardonnay and Viognier.

It was the Greeks who started the cultivation of vineyards in this area as early as the 6th century BC when the Romans arrived in the region this cultivation was developed and it went on with the Visigoths in the 5th century. The monasteries in the 9th century developed the hillside regions for the vineyards and used the valleys for grains and in the 19th century the plains became vineyards as well. Currently it is the plains of Herault, Gard and Aude that make up a half of France?s overall grape yield.

For some years the quality of wines began to lag but in the past few decades with the emergence of Syrah there is been a return to quality. Syrah is opaque, purple in color, and has the scent of sweet black berry spiced with cassis and black pepper

The Vin de Pay D?Oc has been improving the region?s reputation in the past ten years with the Corbieres and the earthy Minervois.

Most winegrowing areas are dominated by a particular Chateau. In this area this is not so, most wines are produces by cooperatives who buy grapes grown on local farms. The grapes are put through a process that includes adding grape spirit. This stops the fermentation, saves the sweetness and raises the alcohol level to fifteen or sixteen percent. Wines such as Vin Doux Naturel made from Grenache or Muscat and Muscat de Frontignan or Banyuls are made from this process. They are wonderful dessert wines and are similar to port when it comes to aging potential.

White wine grown here are also of high quality. The Chardonnay and Marsanne are grown in Argelier, an area west of Bezier. The dry, fresh taste with an aroma of apple and oak comes from the chalky soil and the early harvesting process which allows for only a few hours of skin contact before pressing.

There are other red wines of interest such as the full bodied, spicy Corbieres that are made from Carignan and Grenache grapes grown in marl, sandstone and limestone. There are more than seventy million bottles produced that can go through three to seven years of aging.

In the sunniest region of France the Pyrenees in Roussillon produces another variety of reds. The area is closer to Spain and the Carignan is the main grape variety grown in the region. The wine produced is of medium body, spicy and has hints of licorice.


About the Author:

Melinda Carnes is a staff writer at Everything Gourmet and is an occasional contributor to several other websites, including Coffee Enthusiast.





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The World's Largest Wine Producer


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Wine tasting and sake making are combined as white wine barrels are used to make Japanese sake.

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An informal research project by a British Columbia winemaker is highlighting the contribution barrels make to the flavor profile of well-known varietal wines.


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