Gin & Tonic Can Prevent Wintertime Colds?

We just read about a study that confirms Gin & Tonic can prevent wintertime colds. We know the Brits used Gin & Tonic to help prevent malaria in the tropics, this may be the next logical step for Gin & Tonic.

This awful winter rainy cold weather brings with it all of the symptoms of the common cold, including a runny nose, coughing, sore throat, and drowsiness. It is not something that we want, but it is something we have to endure during winter months.

If you enjoy feeling healthy and avoiding colds, there may be a solution hiding in plain sight. Many tend to reach for an antioxidant or superfood to cure a cold because of the high levels of vitamin C. It certainly can help to keep the cold away, but there may be something else you can do and it is a lot more fun! Have you ever thought about drinking a gin & tonic to help with your cold?

Some people may do it to help themselves sleep when they are sick but gin may actually be the alcoholic beverage of choice for those who are suffering. When you compare it with red wine, whiskey, and other alcoholic beverages, it has lower levels of histamine and that means fewer allergy triggers. If you plan on having a drink this winter, then the British Asthma Association recommends trying gin.

The low level of histamine is all due to the distillation process. When gin is distilled, it results in a lower histamine level but it also provides other benefits. One of those benefits is low levels of sulfites, which is also something that can help to keep your cold in check. It is also something that asthmatics would appreciate.

It’s National Shortbread Day

In our house we love shortbread, it’s a family favorite and perfect with a cup of tea. Maybe because it hearkens back to our Scottish ancestors, or just because it’s super buttery, Shortbread is a classic Scottish dessert traditionally was made with: 1 part white sugar 2 parts butter 3 parts flour.

Modern recipes deviate from the three ingredient rule by splitting the sugar portion into equal parts of granulated sugar and powdered sugar and add salt. Plain white (wheat) flour is commonly used. However, ground rice or cornflour are also sometimes added to alter the texture.

Shortbread is so named because of its crumbly texture which is caused by its high-fat content, provided by the butter. “Shortening” is its related word that refers to any fat that may be added to produce a “short” (crumbly) texture.