Whiskey - Useful Properties And Harm, Calorie Content, Nutritional Value

The ratio of BJU in the product

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The drink has a characteristic light amber hue, sugar in it is either completely absent, or is contained in a small amount. Historically, the main whiskey producers are the countries that are believed to have the right to call themselves the "whiskey inventor" - Ireland and Scotland. However, since the question of which of them the whiskey was first made is open, heated debates continue between the countries, the purpose of which is to prove their primacy. At the same time, the very first mention of the drink dates back to 1494 and belongs to the pen of Scottish monks.

However, the history of whiskey making is about 1000 years old. At that time, the drink was prepared for medicinal purposes and exclusively in monasteries. Its miraculous power was so great that the whiskey was called no less "life-giving water" or Aqua vitae. The Celts gave it the name uisque baugh, which is believed to have its roots in the modern name.

Only by the 15th century the secret of making the drink spread outside the monasteries, passing into the use of the Scots, who traditionally grow crops. Pretty soon - closer to the 16th century - the demand and consumption of the drink grew so much that the authorities were forced to impose severe restrictions on its sale and production, which then turned into a monopoly.

Depending on the raw materials on the basis of which the drink is made, whiskey is usually divided into three main types:

• Malt whiskey made from barley malt. The drink excludes the presence of impurities;
• A grain whiskey used to blend with a malt variety, resulting in new types of beverage. In addition, vodka or gin is often made on its basis through repeated distillation. A small proportion of the drink goes on sale, where it is referred to as single grain whiskey, which translates as "pure grain whiskey". This kind of drink, unlike the previous one, is produced mainly in the USA and Canada;
• Blended (blended) whiskey is a mix of grain and malt in different proportions. This type is the most common among all varieties of the drink, it accounts for about 90% of the total production.

The taste properties of whiskey depend on several parameters: the quality of the water used, the grain, the methods of filtration and malting, the characteristics of the barrel, the holding time, the temperature at which the whiskey is bottled, and a number of others. In order to give whiskey an unusual aroma and flavor, drinks are often placed in barrels that previously held wines - sherry, Madeira, port, etc.

Despite the variety of varieties, there are two main directions used in the manufacture of the drink. The Scottish tradition includes drying malt with peat, which gives the drink a smoky flavor and aroma. In the "Irish" direction, whiskey is made thanks to the "non-alcoholic" drying and triple distillation, which makes the drink soft.

The health benefits of whiskey

Dosed use of the drink is really beneficial, because it is thanks to its beneficial properties that whiskey became such a popular drink a thousand years ago in the monastic environment.

If you adhere to the recommended daily dosage - no more than 30 g - the risk of heart attack is significantly reduced. It is not for nothing that the Scots add this noble drink almost everywhere - in juice, tea, coffee or cola. Due to its strength, whiskey has excellent antiseptic and anti-inflammatory properties.

Herbal tinctures and whiskey compresses are extremely useful.

Tincture of marshmallow medicinal on whiskey is indispensable for various diseases of the upper respiratory tract, because has expectorant, enveloping and anti-inflammatory effects. To make marshmallow tincture in an amount of 20 g, pour 500 ml of whiskey, after which the resulting medicinal drink must be placed in a dark place where it will be stored for about 10 days. At the end of the period, the tincture is taken three times a day, 10-15 drops.

Lovage root tincture, prepared on the basis of whiskey, has a diuretic, stimulating and tonic effect. To prepare it, you need to crush 100 g of the root and prepare 300 ml of whiskey. The solution should be infused for at least 15 days, then take a tablespoon each time before meals.

To lower blood pressure, as well as improve the condition of the cardiovascular and digestive systems, tincture of green walnuts in whiskey will help. You can prepare it by pouring 500 ml of a drink with 100 g of chopped nuts, after which the solution is infused in the sun in a dark glass bottle for two weeks. The mixture must be shaken every day. Strain the finished tincture and take one tablespoon three times a day before meals. Also, the tincture can be added to tea with honey and used for bronchitis.

Red clover infused with whiskey is effective for atherosclerosis, headaches, tinnitus. Prepare it as follows: add 600 ml of whiskey to 40 g of clover flowers, infusing the mixture for two weeks. The tincture is taken before lunch or before bedtime for 20 g. The duration of treatment is approximately 3 months, with intervals of 10 days after each month. It is recommended to repeat the course of treatment no earlier than after 6 months.

Whiskey harm

Despite the abundance of useful properties, whiskey is a strong alcoholic drink. It follows that excessive use of it will certainly negatively affect the functioning of the body.

High doses of whiskey are often discouraged. the strongest intoxication may occur, which can subsequently develop into alcoholism. A noticeable harm to whiskey has on the kidneys and liver, as a result of which the work of these organs is disrupted, and in some cases their functioning stops.

Persons with mental disorders, pregnant women and women during lactation should stop drinking the drink.

When consumed excessively, whiskey causes significant harm to the brain, as a result, the functions of vision, coordination of movements and speech suffer.

In other words, the harm of whiskey, as well as its benefits, completely depend on how much the drink is consumed.

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