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chaneltae · 5 years

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Mångata pt.1 | kth

Pairing: Taehyung x reader Genre: College!AU, fluff Warnings: none Words: 2,8k Part: 1

↳ When faced with his final art project for college Taehyung considers himself royally fucked if it weren’t for class mate Yoongi to come up with a rescuing idea. Struggling herself, Y/N can’t help but accept to work together with the just introduced strawberry enthusiast. And it’s just for this one assignment anyway, what could possibly go wrong? ⋆ aka your local broke college students + strangers to lovers trope

“Okay, that’s it. I quit.” Taehyung groans into his hands, covering his face. All this time he knew exactly how important this moment is going to be, but he never expected to be so utterly confused and helpless once he was confronted with it. The final project. The last piece of art to determine his grade, his degree. If he even gets one. At this point right now, he feels like rather giving up than spending another six months trying to figure out a final… something to present at the grand exhibition. Ten minutes ago, he was motivated, ready to tackle this last mission, excited to pack out whatever medium required and start working on his most important piece so far. But that already seems to have been an eternity ago, his mind long gone into the depths of a feeling equivalent to watching paint dry. Glancing around the lecture hall it seems he isn’t the only one questioning the choice of his major at this given moment. As if anyone had a realistic chance of actually escaping this. The topic couldn’t have been worse. Human. What’s that supposed to mean?

“Human? What’s that supposed to mean?” Next to him a disheveled mop of hair lets out a snorting giggle. A weird sound Taehyung notes, as if it’s supposed to sound unbothered but it sounds more like anxiety laughing. “Whatever it is, our professor definitely is not.” The raspy voice states, clearly not having it. “She really wants us to suffer, huh? Even forcing us to work together with a person… a human.” another undefined sound of displeasure leaving his lips. “I would say it couldn’t get worse, but we have complete freedom regarding nearly everything and there is honestly nothing more constricting than freedom in this situation.” A sharp voice cuts them off of any further conversation. Faced to the blackboard the professor continues her monolog, scribbling down the time schedule everyone is expected to follow suit. The last number mentally already saved as funeral date in Taehyung’s head. “I repeat once again, the overall topic of your project is ‘Human’. Interpret that however you want, you have no restrictions in terms of media, but keep in mind the size of our gallery is limited, and so is your designated space in it.” A few grunts erupt around the boys’ seats, everyone knowing very well that calling the gallery limited is a huge understatement. As if anyone of them would come around with a giant truck loaded with massive pieces for the exhibition when they are still unable to even have the grasp of an idea. Even the sculptors wouldn’t. “Regarding the person we are supposed to work with. Any restrictions?” Taehyung hears his seat neighbor ask, eyes fixed to the front of the room. An evil smirk gracing his professor’s lips, he can almost feel everyone’s heart in the room dropping in to their pants. “Good question Mr. Min. Yes, there are restrictions. You are, of course, not allowed to work with anyone in your class. Your final project is supposed to reflect your own work and inspirations and not end up being a group project. You’re not particularly searching for a partner, I want you to take a person and add them as a human aspect to your work. Again, interpret that as you wish.” The silent grimaces of confusion paint the rows of students as the professor leaves with the promise of an email with more detailed information and a threatful reminder of the set schedule. With a sigh of defeat Taehyung turns his body towards the smaller man next to him “Hyung, what now?” Finally looking up, the other stares right into his eyes, dead serious “We’re fucked.”

The door opens, the annoying bells chiming at the disturbance. Your cue to put on a smile and look like selling beverages to sleep deprived students at this ungodly hour is the one thing to bring you joy and mental strength. Despite the fact that you are anything but joyful at this given moment. You were just about to start your generic greeting when you spot ashy grey hair sticking out of a blue beanie, catlike eyes gazing through them in a warm hello. “Oh Yoongs, you’re early! How was class? Did I predict your topic right?” you wiggle your eyebrows in expectation, hands already working on the coffee machine as you grab his favorite mug. It was a production mistake, the city skyline somehow printed on the ceramic twice, leaving it unable to sell, so you kept it as your own. Even though it ended up being Yoongi’s favorite once he started to visit you between his classes and you couldn’t bring yourself to deny him that when he looked like a proud puppy holding it in his hands. You get an annoyed scuff as an answer as he peels himself out of his scarf and jacket “I wish. That would have been better.” Surprised you can’t hold back a slight chuckle, answering once the machine in front of you stopped loudly grinding coffee beans. “That would have been better? What could possibly be a topic worse than ‘Developing a prototype to translate text and speech to sign language with bilingual subtitles: a framework’?” “Developing a what?” a third voice suddenly stutters half laughing, obviously taken aback by your statement. Bewildered you turn around to take in the sight of another man standing in the café, one corner of his mouth rising slightly at your expression. Having him next to Yoongi is nearly amusing, while the older is dressed in ripped skinny jeans and his favorite Kendrick hoodie, muffled up in huge scarfs and beanies during the biting winter air (“no I’m not going to wear ‘unripped’ jeans, I’m not a monster”), the taller looks quite the opposite. A dark red flower shirt decorates his broad chest, tucked into wide-legged, black pants which hug his unnecessarily long legs, unfair, in a way that make it look like he is too expensive for clothes. His fluffy black hair frames an unreadable face on one side, while the other half is tucked behind his ear, barely long enough to stay there in place. “Oh Y/N, this is Taehyung. We’re both in arts class with Professor Power Point but he’s one of those motivated kiddos who chose a double major, consider yourself warned.” Yoongi mindlessly gestures his hand through the air, as if that would give the introduction more substance. “Taehyung, this is Y/N. The only reason I actually attend morning classes.” With that he plops down on the armchair, apparently done with his excellent characterization. Confused, Taehyung’s eyes skim from the older to you behind the counter, waiting for further annotation. “What he’s trying to say is that I’m his flat mate and have to drag him out of bed and provide him with free coffee when I’m on shift.” You laugh at his confused façade falling with realization as you turn your attention back to the roaring machine. “Well then double major Taehyung, who I have been warned of, what drink can I get you? Full offense, you don’t look like someone who would drink the same hell-brew like Yoongs does.” The last bit of awkwardness falling off of him Taehyung steps to the counter, taking a quick look at the menu only to end up pouting “Do you have anything with strawberries?” Cute.

A few minutes and tired customers later you join the two boys gathered around the tiny table in the rather hidden corner of the shop, Yoongi’s favorite spot to no one’s surprise. With a grin you place the pastel pink drink in front of a curious Taehyung “Here is your ‘Very Berry Gurt’, hope you like it.” Cautiously he wraps his lips around the straw, obviously suspicious, as you let yourself slouch down on a nearby chair “It used to be the favorite drink of our Yoongurt here.” “Yah, don’t call me that!” the small male retorts at your stupid nickname, swatting his hand in your direction with the weak attempt of hitting you. Bursting out in giggles you can’t stop yourself but continue “He was berry passionate about it, you know.” Yoongi groans out in annoyance, his head falling into his palms, wishing he could morph with the chair as a deep, breathy laughter fills the room. Pleased you take in the sight of Taehyung’s boxy grin as he tries his best not to choke on said drink. “Since when did you plan to set up this joke?” the grey-haired asks while gently hitting the youngers back, judging look on his face. Shrugging your shoulders nonchalantly you sip at your own drink “The second I saw the name.” “How come I never met you before Y/N? Even though I have the feeling I saw you around somewhere.” Taehyung asks once he is able to breath properly again, carefully placing his drink back on the table. Keeping a safe distance in regards of his own health. “My classes are practically on the other end of campus if you are at the arts building, so I’m sure we never ran in to each other there.” You try to think of a possible scenario but nothing comes to mind, knowing for sure Yoongi most definitely didn’t invite him over to your shared flat. That you would remember. Tilting his head to the side his somewhat puppy-like but also fascinatingly intense eyes scan your face, searching for an answer in your contours. Yoongi shifts in his armchair, pulling his knees up to wrap his arms around them, looking more huggable than anything else. “Maybe you recognize her from the photos.” He states, leaving Taehyung even more confused than before. “You remember my last years’ final project? Part of it is still hanging in the gallery if I’m not mistaken.” Slowly nodding the younger seems to vaguely remember what the older is referencing, his mind wrapping around the information. “There were a few pictures with Y/N in them.” “Oh yeah right, I helped you with that project!” you chirm in, remembering the small favor to save him from an existential photographer crisis. Taehyung’s eyes widen, finally envisioning the pieces in his head. You didn’t really think much of being in the background of a few photos if it prevents your best friend from going insane over a potential failed class. But now that you are faced with the situation of someone actually paying enough attention to take in your features, let alone being able to somewhat remember you, leaves a weird taste behind. You can’t help but wonder if there are more people who looked at those pictures, looked at your face, able to recognize it in a crowd. A familiar face but nothing behind it. A familiar stranger. The shrill notification sound of different phones interrupts the moment, the two males starting to frantically fish around in their pockets as if their life depends on it. “Oh god, it’s Professor Power Point with her details mail.” Yoongi states once he found the device before scanning through the text on his screen. Taehyung falls just as silent with a concentrated expression on his face, brows slightly furrowed and his tongue quickly poking out to wet his lips. Somehow it reminds you of Yoshi’s little ‘mlem’ sound. Adorable. Not long after starting to read a desperate rampart of ‘no’s, slowly increasing in volume, leaves Yoongis lips as he continues scrolling. You just raise your brow in question, waiting for him to elucidate his distress. However, all he does is start to whine, gripping his phone as if he would try to strangle it, wishing for it to be something else “What did I ever do to deserve this?”. “In all probability, something terrible.” He shots you a disappointed, judging look at your remark, not even worthy of an eyeroll. “You’re not helping Y/N.” Shifting in your chair you plant yourself in a position that says ‘you can tell me everything’ as Taehyung chimes in, apparently done with reading “What is it, hyung?”. With a sigh the older tugs his phone into the armchair gap and turns to you “Okay, let me summarize quickly so you can understand, Y/N. Our project theme is ‘human’. Yes, I know, stupid, please don’t say anything. Thank you.” You nod slowly, no intention of adding anything. “And our delightful professor had the audacity to force us to work with a partner. A human, hah. But we are not allowed to work with people from our class, even if they have a different major. Which means I can’t work with Taehyung here since he’s in fine arts and photography. So, my brilliant thought was to ask you again, since y’know, you saved my ass with the last project and of all people you should know the best what to do with the topic ‘human’.” At that Taehyung sends you a questioning look but doesn’t dare to interrupt the older as you keep nodding. “However, we are also not allowed to work with people we paired up with before. Aka, I can’t ask you either. Aka, I’m lost.” That said Yoongi looks at both of you with a face that resembles the smiling upside-down emoji horrifyingly accurate. For a few seconds no one is quite sure what to say, staring into their beverages as if the liquid would give them the needed advice. Helpless you turn to the tall male sitting next to you “Do you have any plans on how to find a partner yourself, Taehyung?” A pained smile crosses his features as he ruffles through the hair at the back of his head, fluffy strains floating through his ring accessorized fingers. “I’m was also going to ask my flat mates, but I’m not sure what they’ll say. Especially since I have no concept or idea whatsoever… they might be too busy with their own stuff.” He trails off, obviously unsure about his own words, a wave of anxiousness hitting at the realization this might be harder than initially anticipated. Given the lack of ideas everyone returns to stare at the table in front of them. The drinks still far from illuminating. “Hm, it makes sense to work with someone from my classes though, even if it’s not me. But on the other hand, it also might be a little too literal to pair up with a social major, don’t you think?” you attempt to reason, trying to think of a person who would be willing to accept such a challenge when everyone is busy themselves surviving their own classes. Eyes hovering over Yoongi’s hoodie you suddenly get an idea “I could ask Namjoon from Legal! You know each other, right?” “Legal?” Taehyung asks, even if not the person involved, he can’t hold back his curiosity. “Legal and ethic issues in social work.” You mechanically respond before turning back to Yoongi “He has more business focused classes, but still shares the social ones with me. It’s worth a try.” Relieved you note that his face seems at least a little less anxious at the mention of his former music school acquaintance. Carefully he takes a sip of his hell brew coffee, still hesitant but eventually agreeing to your idea. Interrupted by the aggressive bells announcing a new customer you get up to move back to work with the promise to ask Namjoon in behalf of Yoongi, hopefully saving him once again.

“Jimin, please! I’ll even do your laundry for the next month.” Taehyung almost begs into the phone he’s holding on to for dear life. After he left the café with Yoongi, parting their ways, he couldn’t help but dial his best friend’s number in an instant. The fear of having to search for someone who isn’t one of his two flat mates creeping up his spine, now that realization finally hit. The problem of the concept itself long forgotten, all he can think of is persuading the male on the other end of the line to help him out. However, the soft voice coming through the speakers only fuels Taehyung’s desperation “I’m so sorry Tae, but I don’t want to make promises I can’t keep. You know how busy Hobi hyung and I are with the studio and we don’t want to agree on helping you, when we might end up having to bail out.” He can hear the sincerity in the others voice, knowing very well they only mean good and want the best for him. But still – “Well, shit.”

#bangtanarmynet #networkbangtan #bts fanfiction #bts fanfic #bts x reader #bts fluff #taehyung x reader #bts series #kim taehyung #mangata #chanel;series #[this is my first fic guys please talk to me; shoot me an ask; every kind of feedback is needed ♥]#[is this worth continuing? ;;]

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wineanddinosaur · 5 years

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We Asked 10 Drinks Pros: What’s the Most Memorable Wine You Ever Had?

Many wine aficionados speak of “the one” — a bottle so amazing, so unforgettable, it ignited a passion, and for some, a career.

Though these are often very rare, VinePair asked beverage professionals to share the most memorable bottles they’ve encountered. The result, along with our own yearning, is a list so vivid, you’ll forget it’s wine you’re reading about, and not masterpieces of fine art.

“There are two wines that will always hold a special place for me. I once tasted a 2008 Domaine de la Romanée-Conti Romanée-Conti. Tasting a wine like that is a rare opportunity. In 2017, I visited Greece and had the experience of a lifetime while dining with Argyris Gerovassiliou, the second generation of Ktima Gerovassiliou. We had an incredible meal on the estate and he shared a magnum of 1994 Estate Red with me.” — Ronald Buyukliev, Lead Sommelier, Estiatorio Milos, Las Vegas, NV

“Krug Champagne Vintage 1996. It was an ‘aha’ moment for me: ‘So this is what good Champagne tastes like!’ There is a level of depth, intensity, and exotic flavors in this wine that put it so far above the norm. The finish lingers for so long. It is the gift that keeps on giving. Just truly a spectacular wine. One of the reasons I have ‘Champagne’ tattooed on my body!” — Jan Bugher, Manager and Wine Director, Bluebeard, Indianapolis, IN

“The most memorable wine I drank was Dassai Beyond, solely because it set me back $1,000 and I felt its financial repercussions for a while after. However, the bottle that is truly tenacious in my memory is the one I first tried at the Manhattan sake bar Sakagura more than 15 years ago when I was just able to drink legally: Watari Bune Junmai Daiginjo. From Ibaraki prefecture, this sake is made from the heirloom rice varietal watari bune and is hyper-aromatic with an onslaught of honeydew and papaya on the nose. But what really seared into my memory was its texture, a graceful ebullience that draws me back to this bottle again and again, to this very day.” — Leo Le, Sake Sommelier, Uchu, New York, NY

“Hard to pick just one, but I had the pleasure of tasting an 1896 Riesling at Bassermann-Jordan in the Pfalz region of Germany. Being able to taste something that had survived so much for so long was incredible. The wine itself was alive and well, but oxidized quickly after opening, making it that much more fascinating. It was there, and gone in an instant!” — Matthew Pridgen, Wine Director, Underbelly Hospitality, Houston, TX

“The most memorable wine I’ve ever had was my first birth year wine. It was a 1987 Heitz Cellars Martha’s Vineyard Cabernet Sauvignon. It was the first time in my life I made a deep connection from that wine to my life. I thought about what the year was like, what stage of its life cycle the vine was in when I was born, what the winemaker might have been thinking that June. It truly showed me the multifaceted and human aspect of wine.” — Ashley Broshious, Restaurant Manager and Head Sommelier, Zero Restaurant + Bar, Charleston, SC

“Believe it or not, I got my paws on a 1982 Château Latour in about 2000. I don’t think I was even 21 yet, and it was the first bottle I ever spent $100 on. It’s an auction item now, a legend, somewhere around $2,000. It was forgotten and passed over in the locked case in this liquor store, and it was a bottle you would now refer to as ‘dusty.’ It was laying down in a 45-degree display and the fill level and cork looked good, so after a few visits, I finally bought it. It’s ridiculous that I got it at that price, but it went to a good home because it was appreciated. It really sang, and it was perfect in every way. I have had other perfect wines and spirits since then, but none were as memorable. That said, the Laphroaig 25-year Cask Strength from a few years back comes close.” — Jeremy Allen, Certified Sommelier and General Manager, MiniBar Hollywood, Los Angeles, CA

“It was a Roberto Henríquez, ‘Rivera del Notro Blanco.’ The wine is Moscatel, Corinto, and Semillon from Chile. I respond very strongly to very aromatic wines. As soon as I took a smell out of the glass, I had a strong feeling of nostalgia from my childhood. It instantly took me back to growing up in Bogotá, Colombia and going to the market to get produce for lunch every day. As soon as you step into any produce market there, you are inundated with the smell of tropical fruit skins, followed by the scent of the herbs that are stored toward the back of the market. This wine reflected those smells, and on the palate those notes come through as well while being paired with fresh acidity and the presence of light tannins from the skin contact.” — Eileen Chiang, Beverage Director/Assistant General Manager, Wayan, New York, NY

“A Château La Calisse Provence Rosé — I previously worked for winemaker Claude Thibaut of Charlottesville, Va., and one of my favorite wine memories was drinking this beautiful wine with him in his backyard as we grilled shrimp with the late-afternoon sun shining through the trees onto his patio.” — Matthew Emborski, Sommelier, Hilton Norfolk The Main, Norfolk, VA

“1947 Huet Vouvray ‘Le Haut Lieu’ was a definite light bulb moment for me in my wine journey. The incredible balance of fruit, sugar, and acid in a near-70-year-old white wine blew my mind and kick-started my deep love (bordering on obsession) of Chenin Blanc.” — Andrew Pattison, Wine Director, Sushi Note, Sherman Oaks, CA

“My first sip of Amarone, and I was an instant fan. I can recall my reaction after that glass, ‘Wine can be like this?!’ At the time, Amarone was a bit out of vogue and considered the older generation’s drink. The rich, viscous, robust bomb of dried fruits was right up my alley and has always been one of my favorites for special occasions or for movie night on a cold rainy evening.” — Mohammad Rahman, Wine and Spirits Director, Kata Robata, Houston, TX

The article We Asked 10 Drinks Pros: What’s the Most Memorable Wine You Ever Had? appeared first on VinePair.

source https://vinepair.com/articles/10-best-wine-experiences-ever/

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johnboothus · 5 years

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We Asked 10 Drinks Pros: Whats the Most Memorable Wine You Ever Had?

Many wine aficionados speak of “the one” — a bottle so amazing, so unforgettable, it ignited a passion, and for some, a career.

The article We Asked 10 Drinks Pros: What’s the Most Memorable Wine You Ever Had? appeared first on VinePair.

Via https://vinepair.com/articles/10-best-wine-experiences-ever/

source https://vinology1.weebly.com/blog/we-asked-10-drinks-pros-whats-the-most-memorable-wine-you-ever-had

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delfinamaggiousa · 5 years

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We Asked 10 Drinks Pros: What’s the Most Memorable Wine You Ever Had?

Many wine aficionados speak of “the one” — a bottle so amazing, so unforgettable, it ignited a passion, and for some, a career.

The article We Asked 10 Drinks Pros: What’s the Most Memorable Wine You Ever Had? appeared first on VinePair.

source https://vinepair.com/articles/10-best-wine-experiences-ever/

source https://vinology1.wordpress.com/2019/12/27/we-asked-10-drinks-pros-whats-the-most-memorable-wine-you-ever-had/

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isaiahrippinus · 5 years

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We Asked 10 Drinks Pros: What’s the Most Memorable Wine You Ever Had?

Many wine aficionados speak of “the one” — a bottle so amazing, so unforgettable, it ignited a passion, and for some, a career.

The article We Asked 10 Drinks Pros: What’s the Most Memorable Wine You Ever Had? appeared first on VinePair.

source https://vinepair.com/articles/10-best-wine-experiences-ever/ source https://vinology1.tumblr.com/post/189901728884

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bestpaleocookbookreviews · 7 years

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Take Your Paleo Diet to the Next Level with the Paleovedic Approach

The Paleo diet has become massively popular and almost mainstream; yet many of us eating by a Paleo template still don’t feel well, or are inadvertently doing ourselves harm by implementing the diet in ways that don’t support our unique biochemistry. The Paleovedic Diet – a nutrient-dense, customized Paleo diet – helps individuals tailor the diet to meet their unique needs. It has helped thousands of my patients to improve energy, lose weight, and reverse disease.

As a Harvard-trained M.D., I integrate a strong scientific background in biochemistry and Western medicine with training in Ayurveda and study of ancestral societies around the globe. This unique background enables me to seamlessly blend Paleo and Ayurvedic principles with the latest research in nutrition, food science, and medicine. The result is The Paleovedic Diet – a simple, practical way to integrate ancient wisdom and modern science to create a personalized nutrition plan for optimal health.

In this article, I will present the key concepts of this diet in a practical, actionable format. We will delve deeply into the topics of nutrient density, discussing ways of maximizing critically important phytochemicals in foods, and presenting a framework for determining the optimal Paleo diet for each individual.

Paleo Must Be Personalized

In my experience, most people eating Paleo don’t usually know that they need to customize this diet for themselves. They are often shocked to discover that their implementation of Paleo could actually be detrimental to their health. They may be consuming fewer carbohydrates than they need, not adapting their diet to changing medical conditions or life circumstances, or following a diet that is not ideal for their body type. For example, eating too much raw food or eating foods that are considered energetically “heating” may be harmful depending on your Ayurvedic body type (to be discussed below).

Nutrient Density – The Unknown Superfoods

Studies clearly show that the more phytonutrients you consume over the years, the lower your risks of all modern chronic diseases, such as heart disease, diabetes, and cancer. The phytonutrients in fruits and vegetables are our primary defenses against disease. Unfortunately, today’s fruits and vegetables, much like our modern, processed foods, are calorie-dense but nutrient-poor – they have limited disease-fighting capacity. The first step in maximizing nutrient density through the Paleovedic approach is seeking out the “Unknown Superfoods”: the most nutrient-rich fruits and vegetables on the planet.

In fact, our modern fruits and vegetables derive from wild ancestors that were much more nutrient-dense but also smaller, less attractive, and less sweet. Agricultural manipulation over the years has led to a dramatic loss of nutrients such as antioxidants and phytochemicals, and a huge increase in sugar content, in our produce. Many of the most beneficial bionutrients have been lost; the degree of nutrient loss is actually astounding.

Let’s examine the differential nutrient density of wild and contemporary apples as an example. Can you guess the percentage difference in phytochemicals between one ounce of wild apples and one ounce of modern apples? You know by now that the wild fruit has higher nutrient levels, but how much higher? 20%? 50%? 100%? 1,000%? In fact, wild apples from Nepal were found to have 475 times more nutrients ounce-for-ounce than our modern apples (a staggering difference of 47,500 percent)!

A striking 2009 study found that eating one Golden Delicious apple a day for a month led to increased levels of triglycerides and of a subtype of LDL (low-density lipoprotein) cholesterol. The adage “an apple a day keeps the doctor away” no longer holds true, especially with our modern-day apples. This is because the Golden Delicious apple, which happens to be the world’s top-selling apple, is so high in sugar and low in phytonutrients that it may in fact worsen our health.

Clearly, the old advice to “eat more fruits and vegetables” needs more nuance. It is crucial to know which modern fruits and vegetables are most health-promoting, and how to maximize their nutritional “bang for your buck.” For example, intensely colored vegetables have more phytochemicals than their duller counterparts. Red cabbage has six times the antioxidants of green cabbage, while purple cauliflower has three times the phytochemicals of white cauliflower. There are, however, exceptions. For example, green onions (not red onions) actually have the most phytonutrients: 140 times more than white onions. Also, most of a plant’s antioxidants are in the skin and just below the surface, because antioxidants serve as a plant’s armor. This is true for potatoes, carrots, oranges, avocados, etc.; for example, the visibly darker green layer of avocado flesh just below the peel is the most nutrient-dense part of the fruit.

In addition, some vegetables are better consumed raw while others are best cooked. For example, raw broccoli has twenty-five times more cancer-fighting antioxidants than cooked. In contrast, carrots and tomatoes are actually better consumed cooked because the nutrients are much more bioavailable. This is a fascinating topic that I am passionate about, and there’s so much more info than what I can cover here. I have devoted an entire chapter in my book The Paleovedic Diet to explaining how to shop for and select the most nutrient-dense fruits and vegetables, and also how to optimally cook and prepare these foods.

Nutrient Density – Spices

Spices offer another option for increasing the beneficial nutrients in your diet. Ayurveda considers spices to comprise an entire category of medicine. You may associate them with meat rubs for barbecue or the occasional curry, but you may not realize what a profoundly positive effect they could have on your health. While not emphasized much within the Paleo community, spices are some of the most nutrient-dense and antioxidant-rich foods on the planet. This is the second key tenet of The Paleovedic Diet.

Scientific research has confirmed profound healing effects from spices. The biochemistry and physiology behind these effects is now understood to be mediated by four main mechanisms – antioxidant, anti-inflammatory, blood-sugar modulating, and digestion-enhancing.

First, spices have unparalleled abilities to protect your body from oxidative stress via their rich array of antioxidants, unmatched by any food except organ meats. The second key property of spices is their anti-inflammatory effect. A key mechanism by which many spices reduce inflammation is their blockage of a compound known as Nuclear Factor-kappa B (NF-kB), which stimulates many inflammatory genes and is linked to multiple diseases including cancer, heart disease, Alzheimer’s, and diabetes.

Third, there is promising research suggesting that spices can help to maintain healthy blood sugar. Finally, spices are used in Ayurveda to maintain good digestive function. Ayurveda holds that all disease starts in the gut. Therefore, spices can be used as incredibly powerful tools for maintaining health and preventing illness. There are a number of key studies which prove the remarkable therapeutic effects of spices.

Turmeric is one of the most famous and well-studied spices; it has been analyzed in thousands of research studies. Turmeric is one of the most potent antioxidants in the world. It has an unbelievable number of positive physiological effects.

One of the key ingredients in turmeric, curcumin, has been shown to be effective at reducing inflammation through multiple mechanisms. One randomized controlled trial (RCT) that compared turmeric against Ibuprofen in patients with osteoarthritis of the knee found that 1500 mg of a turmeric extract per day was as effective as 1200 mg of Ibuprofen in alleviating knee pain and stiffness and improving knee function, with fewer side effects like abdominal discomfort. A small study involving patients with rheumatoid arthritis (RA) found that curcumin was as effective as the prescription anti-inflammatory Diclofenac at reducing pain and disease activity in RA. In addition to reducing inflammation, turmeric can help protect the heart, preserve brain function, support detoxification, and fight cancer.

RECIPE – Golden Milk

So-called “Golden Milk” is a delicious beverage that incorporates turmeric and ginger. Traditionally made with regular milk, you can substitute any non-dairy milk like almond milk or coconut milk.

Warm up 8 ounces of milk in a pan over medium heat. Add ¼ teaspoon each of turmeric and ginger, and 1/8 teaspoon of black pepper. Stir well to mix the spices. Let the milk begin to simmer — small bubbles will form on the sides of the saucepan. Stir. Allow to heat for another minute or two. Then remove from heat and serve.

Ginger is used extensively in Ayurveda for its digestive benefits, anti-inflammatory properties, and energizing effects. Like most spices, it is an outstanding source of antioxidants; its key phytochemicals include gingerols, paradols, shogaols and gingerones. Ginger is used traditionally in Ayurveda for digestive disorders such as indigestion, heartburn and constipation.

One of the most well-established properties of ginger is its ability to reduce nausea and vomiting. Studies have proven that ginger is effective for treating nausea from almost any cause. Ginger also has a powerful capacity to reduce inflammation and joint pain. One RCT found that ginger powder was as effective as the prescription anti-inflammatory Diclofenac at reducing pain and improving symptoms in patients with knee osteoarthritis over a 12-week period. Another RCT found that ginger extract was better than a placebo at reducing pain in patients with osteoarthritis of the knee.

Cinnamon is rich in antioxidants and polyphenols. A study comparing the antioxidant activity of 26 common spices found that cinnamon ranked 2nd in antioxidant potency (behind only clove). Some of the beneficial phytochemicals in cinnamon include cinnamaldehydes, flavonoids and volatile oils. Cinnamon shows exceptional promise for treating metabolic issues like elevated blood sugar and abnormal lipids. One recent meta-analysis of 10 RCTs found that consumption of cinnamon is associated with a significant decrease in fasting blood sugar and triglyceride levels, and improvement in cholesterol parameters.

Clove is a simple, unassuming spice but also an antioxidant superpower. In a study that measured antioxidant capacity of 24 common spices, clove was the compound that was ranked number one. Cloves are also rich sources of vitamin K, fiber, and minerals including magnesium, iron, calcium and manganese.

Clove has powerful anti-inflammatory properties; in one study, it was able to reduce blood levels of inflammatory markers after just 7 days in volunteers who consumed a small amount of clove daily. This study attempted to replicate typical daily consumption of spices and not what one would get from taking a supplement; this supports the idea that regular consumption of small quantities of spices in culinary qualities has measurable therapeutic effects. It also demonstrated benefit after only 7 days of consumption, suggesting that spices can effect measurable changes rather quickly.

Allspice, also known as Jamaican pepper, is the dry unripe fruit of the Pimenta dioica tree. Allspice is rich in antioxidants, containing at least 25 antioxidant compounds including quercetin, eugenol, and ellagic acid; it also has antiviral and antibacterial qualities to fight infections, and analgesic (pain-relieving) properties as well. Researchers studying traditional remedies for menopause found that allspice had the capacity to modulate genes involved in estrogen production, thus providing a plausible mechanism and explanation for why allspice is used to treat menopausal symptoms in South America.

Other spices that I discuss in my book The Paleovedic Diet are cumin, fenugreek, fennel, coriander, black cumin, curry leaf, ajwain, and saffron. For more details about their healing properties and ideas about how to incorporate them in over 50 recipes, please refer to my book. Spices are essential for people on a Paleo diet who value nutrient density and are seeking to prevent disease through natural means. Their antioxidant, anti-inflammatory, and digestion enhancing properties qualify them as true superfoods…and they make your food taste better, as well!

Customizing your Paleo Diet Using Ayurveda

Ayurveda is a holistic system of medicine that has a sophisticated approach to understanding the body and mind. It is one of the oldest systems of medicine in the world, dating back over 5000 years. The word Ayurveda comes from the Sanskrit words “Ayu”, meaning “life”, and “Veda”, meaning “science”—i.e., “The Science of Life.” Ayurvedic medicine offers valuable insights that can help you individualize your Paleo diet and lifestyle.

Understanding the Doshas

The foundation of Ayurveda is the concept of doshas, or physiological typing principles. You can think of the doshas as forces within the body that are responsible for all the physiological and psychological processes in your body and mind. There are three main doshas: vata (which you can conceptualize as wind), pitta (equivalent to fire), and kapha (earth). The doshas are shifting constantly, due to diet, lifestyle, and environment. As long as they are balanced and working harmoniously together, good health is possible. When the doshas are imbalanced, disease results. Let us look at each of the doshas in more detail:

Vata

Vata is the subtle energy that governs all movement in the body, including respiration, heartbeat, nerve impulses, blood flow, etc.

Like “wind,” vata’s qualities are light, cold, dry, and mobile

Vata is associated with creativity and rapid-fire cognition, but also fear, anxiety, and restlessness

Pitta

Pitta is the bodily heat-energy of metabolism, manifesting in digestion, absorption, and temperature regulation

Like “fire,” pitta is hot, sharp, penetrating, and intense

It is linked to Agni (digestive “fire”)

Pitta is correlated with intelligence and insight, but also anger, irritability, and frustration

Kapha

Kappa is the force that forms body structure and provides biological “strength,” associated with bones, joints and ligaments, skin moisture, and joint lubrication

Like “mud,” it is heavy, cool, slow, and damp

It is associated with love and serenity, but also attachment, depression, and inertia

Following are a couple of cases from my practice (names have been changed) to illustrate how people suffered adverse health effects from failing to customize the Paleo diet, and how the Paleovedic approach helped turn things around for them.

Case—Excess Vata

Jessica was a thirty-eight-year-old mother of two who came to see me for chronic constipation, fatigue, and anxiety. She was having small, hard bowel movements every three to four days, and disabling anxiety that made it hard for her to function at work. She had switched to a Paleo-type diet a year before seeing me, and initially felt more energy, but then did not notice any improvement in symptoms. Her diet consisted of large salads daily for lunch and cold cuts or smoked salmon with vegetables for dinner. Her doctors had told her that drinking more water would help with her bowel movements, so she was drinking large quantities of ice-water every day. She did not know why she was not feeling better despite avoiding all grains, eliminating gluten, and following a Paleo diet.

After getting her history and examining her, I determined that she had an excess of vata (wind energy) and a very weak Agni or digestive fire. Her daily salads and cold foods were in fact further increasing her vata and exacerbating her condition. A common symptom of elevated vata is anxiety, which was her most bothersome symptom. Her two water bottles per day filled with iced water were in fact depressing her Agni and further reducing her capacity to digest food effectively.

I had her change her diet to eliminate all raw foods such as salads and all cold foods. She began eating cooked vegetables, soups, and warm meat dishes instead of cold cuts. I told her to drink only warm water or room temperature water and avoid ice. I instructed her to incorporate more spices into her cooking such as turmeric, cumin, coriander, and ginger to help stimulate her digestive fire and boost her metabolism.

Within two months, she reported that her chronic constipation had resolved. She was surprised to report that her anxiety had improved dramatically. Her energy, while not yet optimal, had increased to about 70 percent of normal. I reassured her that as she continued to balance her vata and strengthen her Agni, thereby improving her digestive capacity, her energy levels would return to normal.

Case—Excess Pitta

Russell was a thirty-two-year-old male with severe ulcerative colitis, an autoimmune disease in which the body attacked the colon, leading to inflammation and loose stools. Despite being on the anti-inflammatory drug Mesalamine, he still had elevated levels of C-reactive protein (CRP), a blood marker that indicates persistent inflammation. He was having eight to ten bowel movements per day with blood and mucus in his stools. He had been on a strict Paleo diet for six months, and his diet consisted of eggs, red meat, fermented dairy products, sauerkraut, and a limited number of vegetables.

After talking to him I realized that he had excess pitta, which was manifesting as inflammation in his colon, bloody diarrhea, and a frequent sour taste in his mouth. I realized that the foods that he was eating were all very “hot” in terms of their qualities and properties. While meat, eggs, and dairy products are wonderful nutrient-dense foods, in his case they were actually not beneficial because of their heating properties.

I had him start a modified Paleovedic Diet without meat, eggs, or dairy products. For three weeks he consumed bitter greens such as arugula, spinach, and kale, which have very cooling energetic properties. I encouraged him to liberally incorporate turmeric into his cooking. I suggested that he temporarily reduce consumption of sour foods such as sauerkraut because they can potentially aggravate pitta. Lastly, I suggested that he take a supplement containing Boswellia serrata, an herb that balances pitta and is often used to reduce inflammation.

At a three-month follow-up visit, he reported that his symptoms had improved by 80 percent. He was having two to three bowel movements per day and there was no blood or mucus present in his stool. He was no longer experiencing the sour taste in his mouth. After continuing to work with me over the next year, we were able to wean him off the Mesalamine and control his symptoms using diet and certain supplements.

To help you determine your Ayurvedic body type, I have provided a detailed questionnaire in my book. This is followed by an entire chapter of recommendations for optimizing your Paleo diet and lifestyle according to the wisdom of Ayurveda.

Conclusion

As I’ve explained, boosting nutrient density and smart customization can help you take your Paleo diet to the next level. The Paleovedic Diet can help you to maximize the health-promoting antioxidants and phytochemicals in your diet, and to create your own personalized diet and lifestyle plan for your unique physiology. I hope that this article has given you some tools to further you along the road to spectacular health and greater vitality than you’ve ever felt before!

References

Robinson, Eating on the Wild Side, 216-217.

Mohammad R. Vafa et al., “Effects of Apple Consumption on Lipid Profile of Hyperlipidemic and Overweight Men” International Journal of Preventive Medicine 2(2) (2011): 94–100.

B.B. Aggarwal and S. Shishodia, “Suppression of the Nuclear Factor-κB Activation Pathway by Spice-Derived Phytochemicals: Reasoning for Seasoning,” Ann NY Acad Sci 1030 (2004): 434-441.

V. Kuptniratsaikul et al., “Efficacy and Safety of Curcuma Domestica Extracts Compared with Ibuprofen in Patients with Knee Osteoarthritis: A Multicenter Study,” Clin Interv Aging 9 (2014): 451-458.

B. Chandran and A. Goel, “A Randomized, Pilot Study to Assess the Efficacy and Safety of Curcumin in Patients with Active Rheumatoid Arthritis,” Phytother Res 26(11) (2012): 1719-1725.

P. Karna et al., “Benefits of Whole Ginger Extract in Prostate Cancer,” Br J Nutr 107(4) (2012): 473-484.

E. Ernst and M.H. Pittler, “Efficacy of Ginger for Nausea and Vomiting: A Systematic Review of Randomized Clinical Trials,” Br J Anaesth 84(3) (2000): 367-371.

G. Paramdeep, “Efficacy and Tolerability of Ginger (Zingiber Officinale) in Patients of Osteoarthritis of Knee,” Indian J Physiol Pharmacol 57(2) (2013): 177-183.

R.D. Altman and K.C. Marcussen, “Effects of a Ginger Extract on Knee Pain in Patients with Osteoarthritis,” Arthritis Rheum 44(11) (2001): 2531-2538.

B. Shan et al., “Antioxidant Capacity of 26 Spice Extracts and Characterization of Their Phenolic Constituents,” J Agric Food Chem 53(20) (2005): 7749-7759.

S.A. Kouzi et al., “Natural Supplements for Improving Insulin Sensitivity and Glucose Uptake in Skeletal Muscle,” Front Biosci (Elite Ed) 7 (2015): 107-121.

R.W. Allen et al., “Cinnamon Use in Type 2 Diabetes: An Updated Systematic Review and Meta-Analysis,” Ann Fam Med 11(5) (2013): 452-459.

R.P. Dearlove, “Inhibition of Protein Glycation by Extracts of Culinary Herbs and Spices,” J Med Food 11(2) (2008): 275-281.

The World’s Healthiest Foods “Clove” http://www.whfoods.com/genpage.php?tname=foodspiceanddbid=69

S.S. Percival et al., “Bioavailability of Herbs and Spices in Humans as Determined by Ex Vivo Inflammatory Suppression and DNA Strand Breaks,” J Am Coll Nutr 31(4) (2012): 288-294.

Aggarwal with Yost, Healing Spices, 18-19.

B.J. Doyle et al., “Estrogenic Effects of Herbal Medicines from Costa Rica Used for the Management of Menopausal Symptoms,” Menopause 16(4) (2009): 748-755.

The post Take Your Paleo Diet to the Next Level with the Paleovedic Approach appeared first on Paleo Magazine.

from Best Paleo Cookbook Reviews https://paleomagonline.com/take-paleo-diet-next-level-paleovedic-approach/

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wineanddinosaur · 6 years

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What We Ignore When We Toast the ‘Top Five’ Women in Whiskey

Heather Greene needs another article about women in whiskey like she needs a raging case of shingles.

“‘Top Women You Should Know in This Industry.’ ‘Top Five Women Who Are Busting It Up.’ It drives me nuts,” says Greene, the author of “Whiskey Distilled: A Populist Guide to the Water of Life” and all-around whiskey expert. “Are women supposed to be inspired just because another woman is in the job? That doesn’t mean anything to me. I’m not interested in women for women’s sake.”

By highlighting the success of women in whiskey, tech, politics, or other male-dominated industries, Greene says, these breathless headlines risk devaluing individual achievements. Besides, Greene has devoted her professional life to rigorous study of whiskey and is currently writing her second book on the topic. Should she be featured next to a semi-professional Instagrammer just because they’re both women?

Greene’s arguments are valid. Still, it’s slightly awkward because I am, indeed, interviewing her for an article about women and whiskey — specifically, the chain of mentorship and influence among women in the industry.

Young Kim, beverage director of NYC’s Flatiron Room, was a bartender when she met whiskey educator Heather Greene. Credit: TheFlatironRoom.com

My conversations with Greene and other women in the field reveal extremely modern truths. Instead of promoting tokens, or pretending gender doesn’t exist, we need to talk more about why having women and other minorities in visible leadership positions is important.

Recognizing the accomplishments of women and other minorities should be our first step, not our finish line. We need to explore the politics of being first, and the intense scrutiny that accompanies every freshman class, from distilleries to the U.S. Congress.

I can’t wait until the day when gender doesn’t matter. For now, it does.

An Extremely Short History of Women in Whiskey

Whiskey and all spirit distilling is male-dominated because, historically, the only paths in were via trades occupied by men.

“You might have worked your way up from a warehouseman to a mashman and so on,” Dr. Rachel Barrie, master blender at Glendronach, BenRiach, and Glenglassaugh, says. “There were very few if any women who got in. That route was closed.”

Only within the last few decades, as global appetite for single malt exploded and legacy brands were acquired by large multinationals, have there been more ways to get a job in whiskey.

“People are entering the industry who never would have had a chance before. You might have someone who has a history degree or a science background becoming a blender,” Barrie says. Her own career in chemistry put her on a path to become the first woman master blender of Scotch whisky.

Heather Greene first met Barrie 15 years ago while attending a sensory perception training at Glenmorangie. Barrie led the workshop, teaching the participants the science behind what they were smelling and tasting.

“I was in awe of her,” Greene says, “Not because she was a woman but because what came out of her mouth was fascinating. She made whiskey sound so enticing and wonderful.”

Barrie went on to mentor Greene, and the two found they had much in common beyond a shared passion for whiskey.

“Dr. Barrie sees the world as a poet does,” says Greene, who was a musician before making the leap to spirits. “The vocabulary she uses — I relate to that. I felt an affinity with her and the way she sees life. It’s not just whiskey; it’s beauty, it’s history, it’s how she views the world.”

Best Overall, or Best Woman?

When Greene talks about Barrie, the respect she has for her is clear. So is her stance that prioritizing Barrie’s gender over her work does a disservice to her accomplishments. When Barrie received an honorary doctorate from her alma mater, the BBC reported that she was “the first female master blender” to be so recognized.

Greene responded with her own article in the Daily Beast in October 2018. She clarified that Barrie was, in fact, the first master blender — male or female — to receive that honor from the University of Edinburgh. It was important to her to remove the metaphorical asterisk next to “female.”

“It bothers me,” she says. “The asterisk is crap. Let’s not reduce this woman’s career to ‘she’s achieved this among 50 percent of the population.’ She’s achieved this among 100 percent of the population. It’s not about who she is, it’s about what she accomplished.”

As Greene’s career in whiskey flourished, she became the director of whiskey education at the Flatiron Room in New York, where she briefly overlapped with a woman just starting behind the bar, Young Kim.

“I was wowed by Heather,” Kim says of Greene. “She was very knowledgeable and passionate. I wanted to be like that.” But, she is quick to add, “it wasn’t because Heather was a woman.”

As Greene did when talking about Barrie, Kim emphasizes that Greene’s gender is not the point. To express her admiration, Kim uses careful statements like, “she’s an individual person who worked very hard for her goal.”

“‘Top Women You Should Know in This Industry.’ ‘Top Five Women Who Are Busting It Up.’ It drives me nuts,” Heather Greene says. Credit: Instagram.com/thewhiskeyauthority

It makes sense that these accomplished “individual people” would bristle at being perceived as most notable for their gender. Doubtless, they have butted up against instances of tokenism or have had people presume that their career achievements are attributable to the trendiness of diversity, not because they’re the best at what they do.

Such qualifiers are devastatingly pervasive. In May 2018, when tennis’s Roger Federer told WSJ. Magazine he believed Serena Williams was the sport’s best player, writer Jason Gay requested clarification: “I have to ask: Did Federer, considered by some to be the tennis GOAT (Greatest Of All Time), just suggest Serena was the GOAT? Did he mean GOAT on the women’s side — or overall?”

(Federer, who has 20 Grand Slams to Williams’ 23, did, in fact, mean that Serena is the GOAT. Full stop.)

It’s worth noting that Barrie, who entered the whiskey industry a decade or so before Greene and Kim, seems less bothered by that persistent asterisk. This might be because Barrie came of age at a time when the idea that she might have risen in the ranks because of her gender, rather than despite it, would have been laughable.

Exceptionalism

Kim tells a story about a previous position she held, working in a Michelin-starred sushi restaurant where the chefs only spoke Japanese. The specials had to be translated to her by other servers, which annoyed the hell out of her. What if she was missing some nuance? So she taught herself Japanese, and two months later was reading the specials herself.

“You do have to hit the ball harder,” Greene says. “I knew that I had to be better. It’s just part of the game.” It’s a sentiment shared by minorities everywhere.

“You have to be excellent,” Barrie says. “Women don’t tend to be invited to the golf club — there’s not so much of that now, but there used to be — so you have to be extremely hardworking because you can’t rely on that.” Barrie recalls doing distillery trials in the middle of the night, staying up three nights in a row to take samples off the stills. “It’s just who I am,” she explains. “I always push myself.”

To have all that dedication and grit reduced to a novelty headline — “Whiskey: Now for Girls!” — must be tremendously frustrating.

Golf And Unconscious Biases

Last year, Greene led a session at the Women’s Media Summit in Provincetown, Mass., teaching a roomful of female filmmakers some basic whiskey vocabulary.

“Getting a film financed sounds like a nightmare, and it’s so hard for women,” Greene says. “What I was doing was teaching women the language of whiskey so that when they’re in meetings with men, they have a voice. Even if they hate whiskey, they need to know how to talk about it, just like women had to know about sports and golf.”

Perhaps Greene wasn’t drawn to Barrie because she was a woman. Maybe she was drawn to her because she saw a fellow traveler, someone with a similarly outrageous work ethic and a voice that resonated with her. As she says, they have a shared way of looking at the world.

And perhaps this is the same way men are drawn to one another — not because of conscious sexism or primal maleness but because of a common vocabulary, parallel life experiences, and kindred way of being. Because of golf.

When someone in a leadership role sees a glimmer of themselves in a plucky up-and-comer or when a bright young thing recognizes that they have something in common with a person in a powerful position, it can impact her career in both subtle and explicit ways. It would be foolish to think that gender — or race or sexual orientation or any of the other innate traits that impact how humans are socialized — plays no role in the forging of relationships.

Young Kim went on to become the Flatiron Room’s beverage director and a respected whiskey expert in her own right. Kim tells me that she delights in subverting customers’ expectations. “I don’t look like a boss,” she says. “It’s not only because I’m a woman; I just don’t look like somebody who knows a lot.” What does a boss look like then? “The tall male staff look — I don’t know, higher in rank?”

But Kim is a boss. And because of her — and Greene, and Barrie — maybe some young women just starting out in the world of whiskey will think a boss looks exactly like someone like Young Kim.

The article What We Ignore When We Toast the ‘Top Five’ Women in Whiskey appeared first on VinePair.

source https://vinepair.com/articles/women-whiskey-politics-distilling/

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