Effects of alcohol
Keywords: ashes - charming - release - perplex - support – worm
As I’ve come to realize, alcohol is not merely just for drinking on an occasion or drinking to drown one’s sorrows but it’s also a vital component in a majority of food that we consume. It can be found in soy sauces, vinegar, breads made with yeasts and other fermented products.
On a molecular view, we can see that alcohol molecules can bind with both fats and water, This factor helps bind the spices, which is water based, to the meat, which is mostly fate made. This scientific view explains why alcohol releases much more flavor when infused with food. Also a reason why barbecue mixes taste far better when the meat is ashed or smoked with an alcohol infusion. People really do fail to realize this but alcohol isn’t all bad, it creates very charming dishes and really wonderful aroma and i hope people would come to support more and more of alcoholic dishes.
Unbeknownst to most, the body still consumes very little alcohol just in foods like yogurt, juices, preserves, cheese, and the aforementioned fermented items. It’s perplexing on the first take of this knowledge, I now but it’s still amazing in itself. And what’s more is that alcohol helps in preventing the growth of worms in food but not in the actual process of the fermentation itself. It’s also created in the body when body sugar undergoes lactic acid fermentation, so it seems we cannot escape alcohol even if we don’t drink
wrote at 7:27
ended at 7:37
did not edit the article, i just pasted what i wrote in MS Word
timer used is the same video again ^^
I have a friend who drinks. I see that there is a pain in his heart, and he drinks to forget. He does not want to talk about it, or he does not want to face it himself. I say nothing, and we go out for beer/wine from time to time. To escape, you have to face the pain with courage.