Right Alcohol Dosage To Prevent Cancer Development And Other Disorders

Alcoholic beverages are diuretic – just like an ordinary rubbing alcohol. Its use is not recommended for babies cause they tend to rob away moisture resulting to dry skin. I myself is experiencing hand dryness when sanitizing my hand with rubbing alcohol frequently. beer limits

Same is true with drinking liquors. It also robs away bodies water. Notice a frequent urination while in drinking session. The more alcohol taken, the more water drained – feeling of weakness is felt as a result. The mind and body coordination is also weakened cause the brain and muscles lacks enough water to function properly. A partial loss of sanity is also experienced. Many deeds are unremembered the day after.

Warning: Too much dehydration is fatal!

The liver is working  very hard in order to excrete alcohol out of the system. Our liver reads alcohol as toxin. Making it work overtime is not a good idea cause it might result to failure. Imagine having a failing liver!

Kidney is also working hard together with the liver. It might also suffer from failure.

Another area of concern is the development of cancers. Yes, alcohol is related to development of cancer to different body parts such as : mouth, throat, esophagus, voice box and pharynx.  Development of mutant cells might be attributed to extreme tissue dryness and continues exposure to alcohol.

A study in United Kingdom revealed an estimate of 13,000 cancer patients per year as a result of drinking habit.

Cigarettes have warning sign, “Smoking is dangerous to your health!” Alcoholic beverages have warning signs too, “Drink moderately”. Maybe its time to change the warning sign to,”Drink moderately cause it might cause cancer, kidney and liver failure and other disorders.

No one is forbidden to drink alcohol but in order to prevent such disorders, it should have a limit. Men should take not more than two drinks a day and women should not take more than one.  Single serve beer comes in 350 ml bottle. Probably a “drink” of beer equals 350 ml and a “drink” of hard liquor such as gin equals a regular shot glass.

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Inbev Budweiser Beer Recall

I experienced seeing a bubble gum inside a softdrink bottle. The contaminant are accidentally added to food in processing line or due to insufficient bottle washing. Other contaminants that are found in bottles are straws, candy wrappers, pieces of metal, cigarette filter etc… Thorough cleaning and inspection should be done to prevent contamination.beer recall

Bottles are popular packaging for food and beverages due to its inert properties. However, the bottle itself may also be a contaminant:

Inbev has recalled a batch of Budweiser beer (300ml bottles) because it might contain small pieces of glass. The Agency has issued a Product Recall Information Notice.
The product being recalled is:

Product: Budweiser beer (15 bottle pack)
Pack size: 15 x 300ml bottles
Batch details: ‘Born on’ 14 September 2010, production site reference 107
Inbev has recalled the affected batch from consumers and notices are being displayed in stores and on the Internet explaining the reason for recall. The company has also issued a press release. If you have bought the affected beer you can return it to the store you bought it from for a replacement or a refund. For more information you can contact Inbev by calling 01452 337 666 or visiting its website at the link below.

No other Busweiser products are known to be affected.

Full article…

Effects of Alcohol are More Dangerous than Illegal Drugs?

beer in canAlcohol can be more dangerous than other illegal drugs. More crimes are alcohol related than illegal drug related. Alcohol intoxication cause road accidents. Human become violent when intoxicated, enough reason to commit untoward acts.

Alcohol drinking is a part of our daily life, a social way of living. We feel that we are out of place if we do not drink. Two regular beer bottles or less are enough, we usually want more until we loose control of ourself.

ABS-CBN News – Bandila. According to Department of Health, the number of young drinkers is alarming. United Nation study found out that two out ten young Filipino (15 to 18 years of age) are drinkers. Six out of 10 drinkers are not contented with just one beer bottle, they drink two or more instead.

Uses of Maillard Browning Reaction in Foods

empanada bread

Browning reaction can be a sign of product spoilage but it is useful in many food preparations. Popular examples are: toasted bread and biscuits, beer, cassava cakes, condensed milk, caramel, roasted meat and bread.

The Maillard reaction in foods is a chemical reaction between an amino acid and a reducing sugar, usually requiring heat. It is vitally important in the preparation or presentation of many types of food, and, like caramelization, is a form of non-enzymatic browning.

In the process, hundreds of different flavor compounds are created. These compounds, in turn, break down to form yet more new flavor compounds, and so on. Each type of food has a very distinctive set of flavor compounds that are formed during the Maillard reaction. It is these same compounds that flavor scientists have used over the years to create artificial flavors.

Toasted bread and Biscuits



san miguel beer pale pilsen

Fried Onions

sauteing meat with onions

Roasted Meat

slices of lechon baboy

Condensed milk


Roasted Coffee

unevenly roasted coffee


empanada bread

Cassava Cake

cassava cake

How to Make Banana Beer

young saba banana

Product description

Banana beer is made from bananas, mixed with a cereal flour (often sorghum flour) and fermented to an orange, alcoholic beverage. It is sweet and slightly hazy with a shelf-life of several days under correct storage conditions. There are many variations in how the beer is made. For instance Urwaga banana beer in Kenya is made from bananas and sorghum or millet and Lubisi is made from bananas and sorghum.

young saba banana
Preparation of raw materials

Ripe bananas (Musa spp.) are selected. The bananas should be peeled. If the peels cannot be removed by hand then the bananas are not sufficiently ripe.


The first step of the process is the extraction of banana juice. Extraction of a high yield of banana juice without excessive browning or contamination by spoilage micro-organisms and proper filtration to produce a clear product is of great importance. Grass is used as an aid in obtaining clarified juice.

One volume of water is added to every three volumes of banana juice. This makes the total soluble solids low enough for the yeast to act. Cereals are ground and roasted and added to improve the colour and flavour of the final product. The mixture is placed in a container, which is covered in polythene to ferment for 18 to 24 hours. The raw materials are not sterilized by boiling and therefore provide an excellent substrate for microbial growth. It is essential that proper hygienic procedures are followed and that all equipment is thoroughly sterilized to prevent contaminating bacteria from competing with the yeast and producing acid instead of alcohol. This can be done by cleaning with boiling water or with chlorine solution. Care is necessary to wash the equipment free of residual chlorine as this would interfere with the actions of the yeast. Strict personal hygiene is also essential (Fellows, 1997).

For many traditional fermented products, the micro-organisms responsible for the fermentation are unknown to scientists. However there has been research to identify the micro-organisms involved in banana beer production. The main micro-organism involved, is Saccharomyces cerevisiae which is the same organism involved in the production of grape wine. However many other micro-organisms associated with the fermentation have been identified. These varied according to the region of production (Davies, 1994).

After fermentation the product is filtered through cotton cloth.

Packaging and storage

Packaging is usually only required to keep the product for its relatively short shelf-life. Clean glass or plastic bottles are used. The product is kept in a cool place away from direct sunlight.

by Mr. Mike Battcock and Dr. Sue Azam-Ali,(fao)

Measure the following physico-chemical properties and and adjust accordingly to your set standard. Properties should be uniform every batch.
a. sugar content. Sugar concentration can be increased by adding sugar or can be lowered by adding water or pulp.
b. pH. This can be lowered by adding citric acid or can be increased by adding water or pulp.
c. titrable acidity. Adjustment can be made by mixing different concentrations or addition of citric acid.
d. alcohol content. Adjustment can be made by mixing different concentrations.
Adjustments can be computed using Pearson’s Square formula.
e. See standards for wine here.

Philippine Standard for Wine, Beer, Brandy, Vodka and Whiskey

Basically, there are six types of wine.

1. Dry, Semi-dry and Sweet wine
2. Fortified and Unfortified wine
3. Sparkling wine, Still wine (effervescent of non-effervescent) and carbonated wine
4. Red and white wines
5. Special or Medicinal wines
6. Basi

Standard Specifications for Wine

Wine . The product made from natural alcoholic fermentation of a wide variety of sugary materials including juices extracted from flowers, fruits, herbs, etc. containing not less than 9% but not more than 16% alcohol by volume.

Dry wine. A wine which contains less than 1 gram of sugar in 100 ml at 20 degree C.

Sweet Wine. Wine which contains not more than 8 grams of sugar in 100 ml at 20 degree C.

Semi-dry Wine. A wine which contains not less than 1 gram but not more than 8 grams of sugar in 100ml at 20 degree C.

Fortified Wine. Wine which derive some of it alcoholic content from fermentation and some from the addition of distilled spirits. It contains more than 15% and not more than 22% alcohol.

Unfortified Wine. Wine whose alcoholic content is derived solely from fermentation.

Sparkling Wine. Wine bottled before the fermentation has ceased so that it contains carbon dioxide gas solution with a pressure greater than atmospheric pressure. It may also be impregnated with CO2 by allowing the wine to undergo fermentation process in closed tanks and bottling under pressure or by simply carbonation the bottled wine under pressure.

Carbonated Wine. Wine which is rendered effervescent by imprenating CO2 and is designated as carbonated.

Still wine. Wine whose fermentation has been completed before bottling so that it contains only such proportion of the carbon dioxide produced in the fermentation as can remain dissolved in the liquid in equilibrium with the air under condition of manipulation.