[lit-ideas] Reservatrol

From: "Andy Amago" <aamago@xxxxxxxxxxxxx>
To: lit-ideas@xxxxxxxxxxxxx
Date: Fri, 10 Feb 2006 09:02:42 -0500
I'm impressed.  Not many people know about phytochemicals.  Reservatrol is
also found in peanuts.  There's much to the idea that we are what we eat,
even literally.  The type of fat in our bodies, for example, is whatever
fat we eat, saturated if we eat saturated, unsaturated (of whatever type)
if we eat unsaturated.  They now fortify some feed chicken feed with
omega-3's to raise the ratio of omega-3's in eggs.  Personally, I think
it's marketing hype.  Chickens are considered free range if they're given 5
minutes of non-coop time a day.  I stopped buying free range eggs. 
Reservatrol is considered as possibly the reason that wine is heart
healthy, but nobody really knows.  It may be the alcohol itself, especially
good for the brain in small quantities. In large quantities it's bad for
the brain.  



> [Original Message]
> From: David Ritchie <ritchierd@xxxxxxxxxxxxx>
> To: <lit-ideas@xxxxxxxxxxxxx>
> Date: 2/9/2006 11:58:54 PM
> Subject: [lit-ideas] Re: Thursday poem
>
> I have long thought it a good idea to pay close attention to studies 
> which reinforce my prejudices.  This week Scientific American reported 
> that fish which had consumed reserveratol, a compound found in red 
> wine, were "vivacious swimmers" and could remember in which compartment 
> the light last flashed.
>
> I wonder, though, why the Italians did not feed the fish chocolate, or 
> beer, or gelato.  How well a fish must do with a belly full of gelato.  
> When stuffed to the gills with chocolate ice cream, you'll probably 
> find that even your South American bottom feeder becomes suddenly 
> air-born, a god reacting to the sky's itch, a flier.  It's 
> counter-intuitive, I know, but that's science for you.  Or Brazil.
>
> The Scots, of course, embarked upon these experiments long before the 
> Romans tried their small invasions.  Bored on a cold winter's 
> night--and what other kind is there--the Scots rolled out a barrel and 
> threw a few herring in.  It is not now known what exactly were the 
> spirits in that barrel, but the conclusion was nearly universally 
> accepted--the herring's taste, unlike that of humans, improves greatly 
> when pickled.
>
> Damn.  Now I'm remembering vivacious swimming, but not where the light 
> last flashed.
>
> David Ritchie,
> Portland, Oregon
>
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[lit-ideas] Reservatrol

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