All About Foods, Drinks etc.

A good drink is what even Gods enjoy and to most a good wine is the best drink in the world. The connoisseurs of wine say that to find out a good wine is to smell and taste it. Not is the case with the wine racks. It is much harder a task than that for you get to know the insulation, humidity and temperature that your wine needs besides the ambience that your wine drinker needs and lot other things.

Because of the specific requirements of the wines in terms of the humidity, etc the wine racks can be only few types in the texture although they may vary in terms of the design, the space they tae and the number of wine bottles they can hold.

For building your own wine rack the first thing that you should be sure of is that whether your walls have sufficient insulation otherwise you will lose nearly all of your good wine. A good insulation ranges from R11 to R19 depending the outer temperature, as basement cellars may need more insulation. After having an optimum insulation the next thing you should consider for building your own rack is the material. The options available are redwood, lattice, country pine and mahogany. Redwood offers a soothing look to the bar while the country pine allows an artistic environment. You can also have metal ones but they require extra care and not much can be offered in terms of designs.

For each bottle there should be a 4 to 6 inch breathing space that will help in not only easy accessibility but also for cleaning purposes. You shouldn’t forget to keep the width of the rack at least 2 inch more than the length of the wine bottle although we advise around 15 inch for a single racking. There are many designs and most of them in different geometrical patterns but the best out of them is the rectangular one which is quite safe.

If you are thinking over some color, although it all depends upon the color of the walls and other surroundings, we recommend the dark ones. They give a more romantic and elegant look. Redwood and the mahogany generally do not need to be painted.

There are certain precautions that need to be considered. There should be no electrical installations where you are preparing to have your wine rack. The lighting system at the ceiling is called the can lighting and it should be around 15 inch from the wall for a single deep racking and around 28 to 30 inch for double deep racking. The doors and the windows of the bar should be properly installed so that they maintain insulation of inside from outside. The rack should not interfere with the door, window or any type of switch.

Besides the above ones there are certain racks called as counter top racks meant for a few bottles ranging from 1 to 12 and generally they are suited for a small gathering and are best kept on a table. Similarly there are certain racks which are rightly called hanging racks for they hang to the ceiling or the wall and they serve the purpose of both a show piece and a functional small rack.

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The human body requires the intake of six types of substances for survival: Fats, carbohydrates, proteins, water, vitamins, and minerals. Certain fatty acids are essential to our health and fats and oils are important components of our food and their preparation. Fat is responsible for much of the texture, appearance, and taste of our baked goods. Since fat is both required for human health and an important part of our diets, we should include fat in our emergency preparedness plans–some combination of butter, margarine, vegetable oil, olive oil, and shortening. (Oils are liquid at room temperature; fats are solid.) Though we need to store these foods to maintain our lifestyles and our health, they represent a particular food storage challenge. As oils and fats age, they oxidize. Oxidation is the process that turns fats rancid. Rancid foods not only taste bad, they are unhealthy. As fats and oils breakdown, they become toxic. These oxidized oils promote arterial damage, cancer, inflammation, degenerative diseases, and premature aging. So it is important that we store fats properly, use all fatty foods well before they become rancid, and discard those foods that have been stored too long.

So what is the proper way to store fats and oils? Three conditions accelerate the oxidation of fats: the exposure to heat, to oxygen, and to light. Fats should be stored in cool or cold conditions–never in a warm pantry–in the dark, and sealed so that they are not exposed to air. We store our vegetable oil, olive oil, and shortening in a dark, fifty-degree room. Once opened, we store our vegetable and olive oils in the refrigerator.

How long can we safely store fats and oils? That, of course, depends on the storage conditions. At seventy degrees, shortening can be kept for eight months. Butter does not last long at all in the refrigerator–only two weeks–but can be stored for up to nine months in the freezer (not the freezing compartment of a refrigerator which is usually not as cold). Margarine can also be frozen though some margarine tends to be flaky once thawed. While I do not have a government source for the shelf life of vegetable oils, I would not store oils for over eight to ten months. My recommendation is to store butter in the freezer for up to nine months and store oils and shortening for eight months at seventy degrees–slightly longer at cooler temperatures. Maybe more so than any other food group, fatty foods must be carefully and conscientiously rotated to maintain adequate and healthy stocks. Use what you store and store what you use.

Not just oils and fats have to be carefully stored. Any food with a significant fat content such as nuts, cookies, or whole wheat flour is subject to rancidity. Nuts should be stored in a cool, dark environment and always checked for rancidity before they are used. Ideally, nuts should be stored in metal or metalized containers–plastic bags are permeable to air and slowly allow oxygen to seep into the package and accelerate oxidation. We keep our nuts in the freezer–even unopened bags. Freshly ground whole wheat should be kept in the refrigerator and used within two weeks. (The commercial milling process removes most of the fat from wheat. Most white flour is nearly fat free. Any whole wheat flour with a fat content higher than two percent should not be stored.) Any food that has any rancid odor should be discarded.

So what fats should we store? Flaxseed oil and safflower oil oxidize very rapidly and are not good candidates for storage. Most commonly purchased vegetable oils are extracted with heat, pressure, and chemical additives, which may accelerate oxidation. Cold pressed oils are better though more expensive. I know of no government source for the shelf life of cold pressed oils. Check any oil carefully for rancidity before using.

The modern diet is high in the consumption of Omega-6 essential fatty acids and low in Omega-3 fatty acids. Flesh from grain and corn fed animals and most vegetable oils are high in Omega-6. The National Institutes of Health urges nearly all people to reduce the consumption of the Omega-6 fatty acids and increase the consumption of Omega-3 believing that this is critical to achieving optimal brain and cardiovascular functions. Of the commonly used oils, canola oil and soybean oil contain Omega-3 fatty acids. Avocados and nutmeats, especially walnuts, are high in Omega-3.

Andrew Weil in his excellent book, Eating Well for Optimum Health, promotes olive oil as a healthy substitute for vegetable oils. It has the highest percentage (77%) of monounsaturated fats of any of the oils but is low in Omega-3. There are many different varieties of olive oil available, each with a little different flavor. Choose what you like but watch it carefully for rancidity. Stored in the refrigerator or a cool basement, olive oil may turn cloudy–but the quality is unaffected.

Nutritionists advise us to reduce our intake of hydrogenated fats-margarine and shortening. Margarine is not a healthy substitute for butter. Hydrogenated means that hydrogen atoms have been added to stabilize the oil and turn it from a liquid at room temperature to a solid. A saturated fat is a fat that has been saturated with hydrogen atoms, is stable and less prone to oxidation but the molecular composition of saturated fats is believed to raise serum cholesterol levels.

Store oils and fats–they are essential to a well-prepared household and some fat is necessary to maintain health. However, choose the right fats and oils, store them properly, rotate religiously, and discard any that happen to get old.

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Our bodies need cholesterol. We use cholesterol to produce vitamin D, hormones, and certain acids that help us digest fat. Only a small amount of cholesterol is needed to meet these needs; in fact, our bodies actually produce enough cholesterol on their own, and any cholesterol derived from food is unnecessary. Problems arise when we have too much cholesterol, commonly known as LDL. Many factors help determine whether your LDL-cholesterol level is high or low. The following factors are the most important:

-Heredity
-What you eat
-Weight
-Physical activity/exercise
-Age and sex
-Alcohol
-Stress

Of these, you obviously cannot control your heredity, age, or sex but you should always consider those factors when embarking on a plan to lower your LDL level. On a good note, most of the known factors that contribute to cholesterol problems and heart disease ARE under your control.

The foods you eat, your weight, and your amount of physical activity are all inter-related components that can contribute to decreasing your LDL levels. The two main ingredients in many of the foods you consume that can cause an increase in LDL are saturated fat and cholesterol. Both of these nutrients are found in animal products, so eating more lean meats and fish, along with a heavy supply of fruits and vegetables, can cut down on these elements. Also, by eating this healthier diet, weight loss will most likely occur naturally; this will lower triglycerides, which will raise “good” cholesterol, known as HDL. Increasing physical activity is also all tied in to a healthy diet and weight loss, and will not only help you lose weight, but build up your stamina and improve your overall health

Alcohol intake increases HDL cholesterol, but does not lower LDL cholesterol. Doctors are unsure as to whether alcohol reduces the risk of heart disease. Drinking too much alcohol can damage the liver and heart muscle, however, causing high blood pressure and raising triglycerides; because of the risks, alcoholic beverages should not be used as a way to prevent heart disease.

Finally, stress is something we all want to avoid, but which is sometimes unavoidable. Many times, when we stress, we don’t make wise choices and wind up eating fatty foods that are high in saturated fat. Some ways to de-stress: yoga, exercise, breathing exercises. Even taking twenty minutes out of your day to take a quiet bath or read a book can calm your nerves and reduce stress.

There has been a long-standing belief in natural medicine that there are certain foods that provide more than just dietary value and are believed to have disease-fighting and healing properties. One of these foods that has been proven to be a way to fill up on antioxidants is the blueberry. In recent USDA studies blueberries been shown to be number one in antioxidant activity, as compared to 40 other fruits and vegetables and makes this humble fruit the ideal health supplement.

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