--Testimonials--Overcomming Gout & Ankle Swelling----

Hi refreshed

I agree with you. And note taking forces oneself to be focused while providing
references for further analysis at a later time as small details can be easily
forgotten. Alas, I am very poor at note taking. I guess it is a skill that can
be developed.

As for my ankle swelling, I no longer have much doubt about their causes and
solutions. When caused by acid uric, there is no doubt that pH balance plays a
great role. The most “dramatic” outcome I have experienced was a gout attack to
which pain was resolved in about eight hours by drinking ML alkalizing drinks
“boosted” with sodium and potassium bicarbonates, and all that without
Ibuprophen. In the past, sometimes, the swelling was very intense, so much that
just touching the skin would be very painful, and could last days. So, in my
opinion, the proof is in the pH balance pudding. Also, uric acid may create
water retention as the body tries to reduce the concentration of uric acid,
hence the recommendation to drink a lot of water to evacuate it.

If the swelling is because of sodium, it might be unclear if the pH paper will
show acidity, as sodium can be alkalizing (hence the multitude of alkalizing
formulas involving sodium bicarbonate). But I bet that if the sodium came from
food not balanced with potassium, than the sodium came in from salts used as
preservatives (e.g. industrial food). If this case, chances are that other
preservatives were used (MSG? Does it ring a bell?). And we know those food are
packed with other good nutriments such as aspartame .... Especially, prepared
meats like sausages contain a lot of “GOOD” filling like nitrates.

Also, a lot of wines contain nitrates, tannins or sulfates. So, add to that,
stress, altitude, bad sleep ... than you have an “explosive” combination.

That's a bad case of Cause and Effect!

Therefore, in that situation pH strip would have shown that pH balance would
have helped.

Conclusion, pH paper, don't leave home without it!

From

http://www.messer.sk/Presse/Odborne_informacie/100807_Wein/index.html



--BEGINNING OF QUOTE--
Gas – the good spirit of wine

Wines with a fresh, fruity character are in high demand these days. Essential to
their production are quick and careful wine preparation, must purification,
controlled fermentation and oxidation, as well as thorough hygiene. One
noticeable development in the wine technology of today is the growing interest
in gas applications.

The use and combination of gases depends on the character of the wine and the
expectations of the consumers. Carbon dioxide is particularly suitable for the
treatment of rosé and white wines. For red wines, on the other hand, nitrogen is
used to a greater extent. The gases that are used in the treatment of wine can
be divided into two groups. The first group includes inert gases such as
nitrogen and argon. They do not react with the individual components of the
wine. The second includes gases such as oxygen and carbon dioxide, which
influence the character of the wine.

Nitrogen and carbon dioxide are used in winery management. Both gases are used
separately as well as in combination with each other. Carbon dioxide, however,
dissolves much more readily in liquids than nitrogen.

Wine growers can use gases in the various stages of wine production – from the
grape harvest through to improving the shelf life.

...

Vinocor, the invisible cork – protective gases in modern winery technology in
Austria
In Austria, too, quality-oriented wineries are increasingly using protective
gases in wine production.

In particular, high-purity nitrogen and Vinocor, a mixture of high-purity
nitrogen and carbon dioxide, are used.

The Federal Office of Viticulture in Austria has tested Vinocor and confirmed
that the wine retains its very good quality for two to three weeks if Vinocor is
added within a few hours of opening.

--END OF QUOTE--

After this I wish I could say Cheers

I'll say instead Toodle-oo

WIEL
Tweet