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Women generally have a lower percentage of natural body water than men, so they achieve higher concentrations of alcohol in the blood faster
Since women are generally smaller than men, the same amount of alcohol will affect women more than men.
However, even if a man and woman who weigh the same drink the same amount, the alcohol will still affect the woman more. This is because:
Women generally have a lower percentage of natural body water than men, so they achieve higher concentrations of alcohol in the blood faster
Women have less ADH, the enzyme that breaks down alcohol, and so aren’t as effective at processing alcohol as men
This is why the recommended number of standard drinks in most countries is different for men and women.
DiageoEU
@DiageoEU
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40% of people said that men and women feel the effects of alcohol equally. FALSE! Women have less of the enzyme that breaks down alcohol so the same amount of alcohol will affect women more than men. #DrinkPositive #DRINKiQ
https://drinkiq.com/en-gb/
Cardiovascular exercise, which gets the heart pumping, the muscles moving, and the sweat glands working, is one of the best medicines for overall health. @HarvardHealth
Harvard Health
@HarvardHealth
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Cardiovascular #exercise, which gets the #heart pumping, the muscles moving, and the sweat glands working, is one of the best medicines for overall health. And what’s good for the body also benefits the brain: https://bit.ly/3sln7dp #HarvardHealth
Alcohol depletes folic acid. When women are low in this mineral, they are more at risk for breast cancer. @ClevelandClinic
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Alcohol depletes folic acid, particularly in women. When women are low in this mineral, they are more at risk for breast cancer. There’s also a preliminary belief that lower levels of folic acid can alter your mood, and cause feelings of depression and anxiety.
Running prolongs life. @HarvardHealth
Harvard HealthVerified account @HarvardHealth
Recent study: Running decreases the risk of death, and potentially prolong life. But any exercise is good exercise. http://hvrd.me/j2EM30c0Kde
Running is good for you. @brc_clinic
Dr. Doireann. Face covering by Niamh O’Neill.
Recipe: Pork Tenderloin With Apples and Onions @ClevelandClinic
Cleveland Clinic
@ClevelandClinic
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Roasting brings out the sweetness of the apples and the onions in this dish and gives the fennel-seasoned pork a deep, savory flavor:
This fresh English Pea Pasta recipe is loaded with healthful pea protein and flavored with garlic, mint and grated Parmigiano Reggiano.@ClevelandClinic
There is something special about using fresh peas straight out of the pod. This recipe was inspired by our root-to-stem philosophy of cooking: It always seems like such a waste to throw away the pea pods, but they are relatively inedible. To make use of the pods, we’ve pureed them into a spring-fresh pasta sauce. Remember: Pasta for breakfast is a great choice, especially when it’s loaded with healthful pea protein.
Ingredients
Kosher salt
1 pound fresh English peas in pods (yields about 1 cup shelled peas and about 3 ½ cups pods)
½ cup water
¼ cup extra-virgin olive oil
2 small spring onions or 2 large shallots, chopped
2 small spring garlic (whites) or 3 garlic cloves, minced
2 tablespoons Greek yogurt (optional)
12 ounces whole grain pasta, such as linguine, rigatoni or small shells
Freshly ground black pepper
¼ cup fresh mint (peppermint preferred), thinly sliced
Espelette pepper to taste (optional)
Grated Parmigiano Reggiano cheese (optional)
Directions
- Bring a large pot of water to boil and add enough salt to make it salty like the sea.
- Meanwhile, wash the peas. Pull off the stem ends: remove the peas and place in a small bowl. Reserve the pods.
- Fill a bowl with cold water. Set aside. Add the empty pea pods to the pot of boiling water and cook for 5 minutes. Using a slotted spoon or spider, remove the pods from the boiling water and transfer to the bowl of cold water to cool quickly. Drain the pea pods and add to a Vitamix or high-speed blender. Add ½ cup water. Puree for 2 to 3 minutes.
- Place a fine strainer over a bowl and add the pea pod puree to the strainer, pressing on the solids to release as much puree as possible into the bowl. Discard the solids in the strainer. Reserve the puree in the bowl; season to taste with salt and pepper.
- Cook the pasta in the pot of boiling water until al dente, stirring occasionally.
- Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the onions and garlic and sauté until softened, 3 to 4 minutes. Add the peas and cook 2 minutes. Stir in the reserved pea pod puree and Greek yogurt, if using, and cook just until heated through. (Don’t overcook the peas or puree as the sauce will turn brown).
- Using tongs or a spider, transfer the pasta to the sauce in the skillet. Toss until combined. Season to taste with salt and pepper. Transfer the pasta to the serving bowl. Add the basil and mint. Serve with Espelette pepper and grated Parmigiano Reggiano cheese, if using.
Nutritional info (per serving)
Makes 4 servings.
Calories: 554 kcal
Total fiber: 12 g
Soluble fiber: 0.1 g
Protein: 15.5 g
Total fat: 16.7 g
Saturated fat: 2.0 g
Healthy fats: 12.1 g
Carbohydrates: 84 g
Sugars: 7.7 g
Added sugars: 0 g
Sodium: 178 mg
Potassium: 433 mg
Magnesium: 14 mg
Calcium: 134 mg
Source: The What to Eat When Cookbook by Michael F. Roizen, MD, Michael Crupain, MD, MPH and Jim Perko, Sr, CEC, AAC.
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