Myth about Alcohol
The term alcohol originally referred to the primary alcohol ethyl alcohol,
1. Mixing alcohol with energy drinks makes you drunker
An energy rush from caffeine as a higher level of drunk. But energy drinks dont actually enhance the relaxed and sociable feeling caused by a few drinks. Instead, caffeine masks the sedative effects of alcohol that often cue people to stop drinking . As a result, people are tricked into thinking they have more energy than they actually do, which can push them to continue drinking Energy drinks alter the perception of how intoxicated we really are, but have no direct effect on how those shots hit us. One exception? Mixing alcohol with diet soda may actually increase intoxication .
2. Beer makes you dehydrated
Beer causes you to urinate more, thus becoming more dehydrated.Beer causes you to become bloated, thus not giving you enough room to stay hydrated.
3. Alcohol ages
Alcohol dehydrates your skin, which causes wrinkles. While the alcohol is in your body itll stimulate water retention, however line formation can come from the absence of that water.
Research has indicated that alcohol affects sleep in a number of ways, affecting protein channels in the brain that are responsible for regulating our sleep cycles.Alcohol has a natural sedative effect so it may seem logical that a glass of wine/whiskey or a beer before bed would help you get a good nights rest.Alcohol help you fall asleep quicker, as the alcohol is metabolised through your body during the night, your sleep becomes progressively lighter
5. Dark beers are stronger in alcohol
The color of beer has no relation to its alcohol content. For example, Guinness, one of the most popular dark beers has an alcohol volume of 4.2%, while several lightcolored Belgian beers have alcohol content of 8%+.Dark beers just look like theyre thicker, fuller in taste, and higher in carbs and calories. Many also assume blacker brews, like porters and ales, are higher in alcohol.

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  • SuperFood - Salmon

    Salmon is a low-mercury, fatty fish that contains a very high level of omega-3 fatty acids, which are vital to healthy brain and circulatory function. It is also a good source of vitamin D and protein.
    Salmon live in both the Atlantic and Pacific oceans, as well as in the Great Lakes. Although there are some concerns about overfishing some types of salmon— for example, commercial salmon fishing is very limited in California—wild Alaska salmon come from well-managed fisheries that still have adequate stocks of fish.
    Salmon are also farmed. In fact, the vast majority of the Atlantic salmon available are farmed fish. Because these fish are fed a controlled diet, the balance of the omega-3 fatty acids may not be as good as it is in wild-caught fish. Farmed salmon may contain a somewhat lower level of omega-3 fatty acids overall. There is also a risk of higher levels of some contaminants, notably dioxins and PCBs, in the farmed fish. Salmon farming has been implicated in the introduction of harmful parasites to nearby wild salmon populations, leading to the decline and possible extinction of wild salmon in some areas.
    The red color of salmon is the result of antioxidant carotenoids, including canthaxanthin and astaxanthin. (Atlantic salmon, however, do not contain canthaxanthin.) Astaxanthin appears to be a particularly powerful antioxidant, with positive effects throughout the body and special benefit to the brain and nervous system.
    Some farmed salmon are fed astaxanthin to improve their color.
    Nutritional Facts :
    Three ounces of wild salmon cooked by dry heat provides 155 calories, 0 g carbohydrate, 21.6 g protein, 6.9 g fat, 0 g dietary fiber, 60 mg cholesterol, 37 IU vitamin A, 8.6 mg niacin, 2.6 mcg vitamin B12, 25 mcg folic acid, 1.6 mg pantothenic acid, 534 mg potassium, 48 mg sodium, 218 mg phosphorus, 13 mg calcium, and 31 mg magnesium.
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