The Super Antioxidant – Astaxanthin

I wrote several blogs about supplements, herbs, and natural remedies that I take or experiment with. I am interesting in slowing down aging and want to live a long, fulfilling life devoid of illnesses, diseases, and health problems. The blogs are:

• The Power of Herbs, Supplements, and Natural Remedies – explains which herbs I take and why I take them.
• Everything You Wanted To Know About Hyaluronic Acid
• The Power of Grape Seeds
• The Health Benefits of Resveratrol
• The Ancient Chinese Mushroom – Lingzhi
• The Super Antioxidant – Astaxanthin
• The Super Nutrient – Spirulina

Astaxanthin (pronounced 'asta-ZAN-thin') is a carotenoid that gives carrots their orange color and is similar to beta-carotene, lutein, and canthaxanthin. Astaxanthin differs from the other antioxidants and possesses unique properties.

Sea creatures consuming astaxanthin have naturally bright red skins or pinkish hues such as crabs, crayfish, lobsters, salmon, shrimp, and flamingos. Furthermore, algae, bacteria and fungi can produce it. Some companies manufacture astaxanthin from a marine microalgae, or red algae called Haematococcus pluvialis, which they call the vegetarian astaxanthin. Algae produce astaxanthin to protect against itself from intense sunlight or dry and cold conditions, or an environment lacking nutrients. Consequently, the algae goes dormant until the environment changes again.

A Potent Antioxidant

We constantly expose ourselves to toxins, pollution, high stress, and poor diets filled with processed foods. Unfortunately, our living style boosts free radicals in our bodies. Free radicals consist of highly unstable oxygen molecules that become electrically charged and wreak havoc on cells and organs throughout our bodies. Regular exposure to free radicals causes inflammation, accelerates aging, spurs cancer growth, leads to heart failure, and causes many other diseases. Moreover, our skin reacts to damage from free radicals quickly and shows the earliest sign of oxidative stress and inflammation.

Some claim astaxanthin is nature's strongest antioxidant. It protects people from high levels of free radicals, including smokers, the overweight, and the obese. It may prevent or slow down the degenerative diseases of getting older and reduces the C-reactive protein (CRP) in the body, a marker of inflammation in the body.

Astaxanthin works on the body by preventing damage to the fatty outside layer of cells, which free radicals can damage. Astaxanthin forms an electron cloud around the molecule, which we call electron dislocation resonance. This electron cloud absorbs and neutralizes the free radical when the free radicals attempt to steal electrons from the astaxanthin molecule.

Astaxanthin works on at least five different inflammation pathways and maintains balance within the system. In some cases, it can handle more than 19 free radicals simultaneously while most antioxidants, such as vitamins C and E can only handle one free radical at a time. Researchers estimated astaxanthin is roughly 550 times stronger than vitamin E in antioxidant power, 6,000 times stronger than vitamin C, and 3,000 times stronger than resveratrol and quercetin. Furthermore, astaxanthin packs more power and potency than beta-carotene, lutein, green tea, and CoQ10.

Most antioxidants become depleted after neutralizing the free radicals, but astaxanthin remains active much longer than most other antioxidants. Thus, astaxanthin remains intact as chemical reactions do not break it down, which occurs with most other antioxidants.

Astaxanthin can expand our cellular membranes and protect these membranes from free radicals. Our cells use an enzyme called mitochondria to produce about 95 percent of our energy. Unfortunately, this enzyme creates a chemical reaction that produces harmful free radicals as a byproduct. Nevertheless, astaxanthin donates electrons to neutralize the free radicals and expels the excess energy as heat. Astaxanthin may help the mitochondria to burn more fat. Consequently, astaxanthin makes the mitochondria function more efficiently, boosting energy levels in our body.

Every cell in our bodies contains mitochondria that provides the cell's energy. Some scientists believe over time, mitochondria stops communicating to the cells and slows their oxygen use. Then people suffer from inflammation, slower metabolism, and wasting muscles. Scientists are not claiming astaxanthin slows down aging, but it appears to influence the same pathways of aging.

The power of astaxanthin shows in our skin health but does not limit itself there. Its unique properties let it permeate into every cell in the body, providing many health benefits, unlike the other antioxidants.

Health Benefits

People taking astaxanthin along with other carotenoids can protect their bodies from free radicals and aging that damage DNA, repair ultraviolet radiated cells, and reduce inflammation. Thus, astaxanthin impacts positively every organ and system within the body.

Athletic Training

Some athletes utilize astaxanthin to recover from strenuous exercise more quickly. Exercise causes oxidation in the muscles that astaxanthin neutralizes. They claim astaxanthin boosts their stamina and endurance, heightens strength, and provides an energy rush. Consequently, athletes use astaxanthin to enhance athletic performance. For example, salmon contains high concentrations of astaxanthin that allow them to swim 100 miles per day.

Brain

Astaxanthin can cross the blood-brain barrier, providing antioxidants and reducing inflammation to both the brain and nervous system. Thus, astaxanthin protects the brain and improves memory. Furthermore, astaxanthin protects neurons and slows the cognitive decline and deteriorating psychomotor functions as we age.

People suffering from dementia, age-related forgetfulness, and Alzheimer's accumulate unusually high levels of hydroperoxides within the red blood cells. These hydroperoxides are free radicals. By taking astaxanthin, patients can reduce these hydroperoxides by 50 percent - a significant reduction. Consequently, astaxanthin may help people lessen the debilitating effects from dementia and Alzheimer's.

Diabetes

Diabetics suffer from high blood sugar levels that can damage organs and cells, and in some cases, cause blindness. By taking astaxanthin, diabetics help protect their cells from the high sugar levels, reducing their risk of kidney disease and blindness.

Eyes

Astaxanthin unlike other antioxidants, can cross the blood-retinal barrier to protect our eyes. Then astaxanthin accumulates in the retina and protects against free radicals. Thus, astaxanthin helps tissues circulate fluid within the eye (called vascular health) and sharpens vision, reduces irritation and bleary eyes, and prevents eye fatigue and eyestrain.

Age-related macular degeneration leads to the common form of blindness for Americans. Macular refers to spots forming on the retina that clouds people's vision. Astaxanthin appears as one of the best substances to treat and prevent this blindness.

The Heart and Blood Chemistry

Heart disease involves oxidative stress and inflammation. Moreover, elevated levels of calcium in the blood reflect the telltale sign of heart troubles. Thus, astaxanthin can reduce heart disease, lowers the calcium in the blood, and provides benefits to our heart's mitochondrial membranes. Moreover, it raises blood flow and lowers blood pressure. If you are taking high blood pressure medication, then inform your physician that you are taking it.

Astaxanthin influences our blood chemistry positively. For example, people with high cholesterol levels took 6, 12, or 18 mg of astaxanthin daily. After 12 weeks, the group saw their triglycerides decreased significantly while their good HDL cholesterol rose. However, their total cholesterol remained the same. The group taking the 6 and 12 mg witnessed the greatest gains in HDL cholesterol while their bad LDL cholesterol fell. Thus, the bad cholesterol cannot build up deposits in the arteries and may slow the disease atherosclerosis.

Joints

Astaxanthin reduces arthritis pain and protects, mends, and repairs the joints. Some research suggests it can treat and reduce the problems of carpal tunnel syndrome, muscle weakness or injury, and tennis elbow. People suffering from carpal tunnel syndrome have a compressed nerve in the wrist (carpal tunnel), causing pain, discomfort, and weakness in the hands and fingers with sensations of tingling, burning or numbness. Individuals with tennis elbow experience painful inflammation of the tendon in their elbow resulting from overusing the lower arm muscles and twisting the hand.

Rheumatoid arthritis is usually associated with widespread inflammation. When people took 4 mg of astaxanthin daily, they felt an 85% improvement in their pain and raised their mobility by 60%. Furthermore, they claim the astaxanthin supplement was as effective as their prescription drugs.

Skin

Astaxanthin protects the skin's outermost layer against oxidative stress. Astaxanthin can enhance immunity, squash free radicals, and suppress inflammation, which reduces the skin's puffiness and irritation. Consequently, astaxanthin becomes one of the best supplements to repair and heal our skin from the inside. It reverses years of damage quickly, protects future skin damage, and maintains a youthful appearance. It reduces wrinkles and signs of skin aging better than any cream, lotion, or spa treatment could ever do.

Astaxanthin revitalizes our skin's appearance. It smooths wrinkles, fights sun damage, and lessens age spots, blemishes, and freckles. Moreover, astaxanthin repairs skin cells and boosts collagen production that raises skin moisture, reduces wrinkles, and firms our skin, making it more elastic.

Astaxanthin can encourage hair growth and deepens the skin's pigmentation. People taking astaxanthin radiate a healthy tan glow, and unlike the sickly orange color by consuming too many carrots.

Ultraviolet radiation produces free radicals that damage skin cells leading to sunburn or inflaming the skin. Consequently, astaxanthin can neutralize the free radicals because it is a potent antioxidant. Thus, astaxanthin acts like an internal sunscreen. However, unlike topical sunblock, astaxanthin does not block UV rays, so it does not stop the ultraviolet radiation from producing vitamin D in your skin. Some claimed the sun could no longer burn them by taking 4 mg daily for at least two weeks.

People need to check themselves gradually to see if astaxanthin will protect them from the sun. Some people thought they were protected from the sun and received the nastiest sunburn by staying out in the sun all day.

Other Benefits

Since astaxanthin is a potent antioxidant and reduces inflammation, people using astaxanthin have reported the following benefits.

• Raises energy and boosts stamina.
• Strengthens and boosts the immune system. Some users reported fewer colds and flu.
• Enhances fat loss.
• Improves male fertility and reproduction.
• Decreases libido.
• Men can experience breast enlargement
• Reduce risks of cancer. In dogs, rats, and mice, astaxanthin may prevent cancers and reduce tumors, because it is related to beta carotene.
• Since researchers focused their studies on animals, our pets may benefit from astaxanthin in their diets.

Krill Oil

I live in Malaysia and could not find astaxanthin. However, I found krill oil that contains a trace amount of natural astaxanthin. Krill, a shrimp-like crustacean, thrives in the oceans abundantly. However, different krill oil products differ in their concentrations of astaxanthin because krill living in cold ocean waters contains higher concentrations than krill caught in warmer waters. I take two Corbel's Krill Oil soft gels where each gel contains 0.75 mg of astaxanthin.

As an added bonus, krill contains the Omega 3 fatty acids, docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). Therefore, I substituted krill oil for my fish oil tablets. Krill from cold oceans also posses higher levels DHA and EPA. One researcher believes our bodies can absorb EPA and DHA from krill oil better than fish oil. Although krill oil contains less DHA and EPA per tablet than fish oil, our blood can have comparable levels of DHA and EPA because our digestive system absorbs krill oil better.

Researchers have discovered the following:

• People taking between 1 and 3 grams of krill oil per day lowered their total cholesterol and bad LDL cholesterol, and boosted their good HDL cholesterol.
• People suffering from elevated levels of triglycerides can take from 2 to 3 grams of krill oil daily to reduce their triglyceride levels.
• People taking 300 mg per day of krill oil reduced their arthritis and lowered their pain-relief medication.
• Animals being fed a diet high in krill oil elevated their antioxidant activity and lessened the damaging free radicals in the liver.
• Women taking two grams daily of krill oil experienced lower abdominal pain and suffered less from dysmenorrhea (painful menstruation) and premenstrual syndrome (PMS). Women with PMS can feel tired, have swollen or tender breasts, have trouble sleeping, feel irritable with mood swings, feel anxiety or depressed, and/or suffer from a host of other problems.

Dosage

People will not experience any miracles overnight. They must take astaxanthin from two weeks to one month to see and feel the benefits. Consequently, our bodies must accumulate and build up astaxanthin levels over time from daily consumption. People can buy astaxanthin from many websites, health food stores, and pharmacies. Some recommend people start with 2 mg per day and gradually work up to 4 mg per day. Athletes or people suffering from chronic inflammation should take 4 mg or more daily. Some recommend between 8 and 12 mg daily to enhance athletic performance or improve heart health.

Some researchers claim users need at least 4 milligrams per day to feel health benefits. However, I sense a difference by taking two Krill oil tablets daily with 0.75 mg of astaxanthin per tablet. My chronic pain in the ankles went away, my sunburns heal quickly, and my skin looks good. My continual eyestrain has disappeared. I even reduced my dosage of hyaluronic acid to 200 mg per day.

A person could eat from four to six ounces of wild, Pacific salmon every day to gain between 2 and 3 mg of astaxanthin. Not only would this be hard for people to do, but some dieticians and doctors recommend people should limit their intake of fish because fish accumulate harmful pollutants and toxic metals in their bodies.

People should avoid eating farm-raised salmon because it contains low levels of natural astaxanthin and could be dangerous to your health. Not only does the salmon contain low levels of the healthy Omega 3 fatty acids, docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), the breeders feed the farm salmon synthetic astaxanthin, produced from petrochemicals. The U.S. Food and Drug Administration has restricted synthetic astaxanthin to animal feed and has not approved it for human consumption while the European Commission has labeled astaxanthin a food dye.

People must read the bottle to ensure they are taking natural astaxanthin made from Krill oil or the marine algae - Haematococcus pluvialis. You should not take synthetic astaxanthin because it contains half the antioxidant potency. Unfortunately, synthetic astaxanthin has several stereoisomers, which means astaxanthin has several compounds that share the identical chemical formula and composition, but differ in how the atoms are arranged in three-dimensional space.

Since astaxanthin is fat-soluble, you should consume a little fat before taking it. Otherwise, your body may not absorb it well. Many good fats include butter, coconut oil, or eggs. Furthermore, you should take astaxanthin with other carotenoids such as beta-carotene, lycopene, alpha-carotene, lutein, and zeaxanthin. We find zeaxanthin, a yellow carotenoid, in yellow Indian corn. Some dieticians recommend people get their antioxidants from brightly colored fruits and vegetables because they provide more nutrition than supplements.

Researchers have not reported any toxicity or side effects from astaxanthin supplements, but you should check with your doctor before taking any supplements. Pregnant or nursing women should not take astaxanthin because scientists and researchers do not know how it influences the fetus or child.

If you worry about the potential toxicity, astaxanthin cannot turn into a pro-oxidant at high levels and damage the body, such as Vitamin A. Some people have taken between 50 and 75 milligrams daily with no harmful effects. However, humans would rarely consume above 4 mg per day in their natural diets. Thus, users should side with caution and not take too much until we know the complete effects.

PS: I found an excellent book on Astaxanthin. You can download it as a pdf file.

Everything You Wanted To Know About Hyaluronic Acid

I wrote several blogs about supplements, herbs, and natural remedies that I take or experiment with. I am interesting in slowing down aging and want to live a long, fulfilling life devoid of illnesses, diseases, and health problems. The blogs are:

• The Power of Herbs, Supplements, and Natural Remedies – explains which herbs I take and why I take them.
• Everything You Wanted To Know About Hyaluronic Acid
• The Power of Grape Seeds
• The Health Benefits of Resveratrol
• The Ancient Chinese Mushroom – Lingzhi
• The Super Antioxidant – Astaxanthin
• The Super Nutrient – Spirulina

Hyaluronic acid is also called Glycoaminoglycan, Glycoaminoglycane, Hyaluran, Hyaluronan, Hyaluronate Sodium, Hylan, and Sodium Hyaluronate.

I wrote this blog, so people have access to comprehensive, nontechnical information about hyaluronic acid. I believe hyaluronic acid provides many health benefits to users. I am not a medical expert, and information in the blog does not replace or supersede care from a doctor or medical expert. Please consult your doctor If you are taking prescription medication. Hyaluronic acid may interfere with your prescription medicine.

Meyer and Palmer discovered hyaluronic acid (HA) in 1934. Our human bodies produce hyaluronic acid naturally. It holds water and forms a gel-like substance. Before the 1980's, scientists referred to hyaluronic acid as the "goo" molecule. Hyaluronic acid hydrates the skin and hair, and fills the eyes. Even tissues around our nerves and the synovial fluid between our joints contain hyaluronic acid. This fluid lubricates and cushions the joints, thus reducing friction. Furthermore, hyaluronic acid acts as a shock absorber in our joint tissues. Finally, hyaluronic acid helps the body create new cells and removes wastes from cells including cells with little blood circulation.

Every person has roughly 15 grams of hyaluronic acid with the highest concentrations in the fluids in the eyes and joints. Every day, 1/3 of our hyaluronic acid degrades that the body synthesizes and replaces. By the time we reach our mid-40s, our bodies are producing half the hyaluronic acid that we require.

Known Benefits

Skin

Our skin, the largest organ in the body, comprises roughly 15% of our body weight. We find almost half the body's hyaluronic acid in the collagen of the skin. Both hyaluronic acid and collagen are important because they maintain the skin's layers and structure. Collagen firms the skin while hyaluronic acid nourishes and hydrates the collagen. Thus, hyaluronic acid retains the water, keeping the collagen moist and elastic. Moreover, hyaluronic acid makes an excellent moisturizer because it retains 1,000 times its weight in water within the skin's cells. Thus, no other biological substance can retain as much water as hyaluronic acid making our skin smooth and soft with few wrinkles.

Young people possess plump, smooth, and highly elastic skin because they have high concentrations of hyaluronic acid that maintains healthy skin. As we grow older, the body produces less hyaluronic acid, causing the hyaluronic acid concentration in the skin to fall. Thus, the skin retains and holds less water while the membranes covering our internal organs and joints shrink. Moreover, the skin becomes drier and thinner while it loses its hydration. After age 40, aging becomes visible as our skin loses elasticity, forming lines and wrinkles.

We can use hyaluronic acid to slow down the aging process, or at least hide the direct effects of aging. Hyaluronic acid fills the space by binding with water, maintaining wrinkle-free skin. When taken as oral supplements, the hyaluronic acid can improve collagen production, slowing down (possibly) the aging process.

Companies making skin moisturizers, creams, and lotions recently added hyaluronic acid as an ingredient. Then we apply the cream or lotion to our most wrinkle prone areas, such as under our eyes, smile lines, and forehead. Hyaluronic acid freely penetrates the skin and can carry other ingredients deep into the bottom layer of the skin. Hyaluronic acid as an active ingredient in cosmestic products hydrates the skin making it smoother, more radiant, and relieve dryness. Although the skin may feel softer and look smoother with regular use, the majority of wrinkles and deep folds will remain regardless how often a person applies the cream to the face.

When applied to the skin, hyaluronic acid may not be as potent and may not yield the same results as an injection. Creams and lotion work best for fine lines around the eyes and on the forehead. After applying hyaluronic acid to the skin, stay out of direct sunlight for at least one hour. People can use creams and lotions at night before going to bed. The company Hylunia produces pure hyaluronic acid and sells it to exclusive spas and internet customers.

The most effective use for hyaluronic acid on the face is injecting it into deep wrinkles. Dermatologists, doctors, and cosmetic surgeons can inject hyaluronic acid into the skin to plump up severe wrinkles or eliminate skin imperfections. It binds with water molecules in the cells and adds volume to lift and smooth wrinkles.

Doctors use Restylane that contains hyaluronic acid, and it is the only FDA-approved wrinkle filler on the market. Although treatment can be expensive, the procedure is noninvasive with a quick recovery time. After the initial injection, the body assimilates and consumes the hyaluronic acid within six months. Subsequently, patients need repeated injections to keep wrinkles at bay.

Plastic surgeons can use hyaluronic acid to fill and thicken the lips. The lips are skeletal muscle covered by skin tissue. The lips are composed of connective tissue with hyaluronic acid and collagen giving the lips their shape and plumpness. The hyaluronic acid holds water forming a gelatinous fluid that moisturizes the surrounding tissue and keeps the collagen nourished and healthy. Hyaluronic acid protects our lips from the environment, giving us healthy, well-hydrated, and plump lips.

Joints

We find hyaluronic acid in our body joints. It improves bone density, strengthens muscle, and reduces fibromyalgia. Fibromyalgia is a common form of arthritis that does not involve the joints. Sufferers experience achy pain, tenderness, and stiffness of their muscles. Many use glucosamine supplements to treat arthritis and treat minor joint disorders.

Researchers include glucosamine into a group of chemical substances known as glycosaminoglycans (GAGs). These substances build healthier and stronger joints that are more flexible. One of the most active GAGs is hyaluronic acid, and it also lubricates the fluid in the joint tissues, prevents the fluid from breaking down, and absorbs shocks. We expose our joints such as the knees and spinal column to stress and pressure on a regular basis. Hyaluronic acid forms protective mesh-like molecules around cells, giving connective tissue rigidity, viscosity and elasticity. Furthermore, it removes waste products, often acidic in nature, arising from the destruction of the cartilage and hence easing joint pain. As an antioxidant, it supports joint health by protecting joint destruction from free radicals. Free radicals are charged, oxygen molecules that damages body tissue. Thus, antioxidants neutralize the free radicals.

Some doctors use hyaluronic acid to treat arthritis and osteoarthritis. Osteoarthritis is the cartilage chronically breaks down in the joints with the most common being arthritis that begins in middle age. Hyaluronic acid reduces inflammation, restore joint fluids, relieves pain, and defends the cartilage from breaking down in osteoarthritis patients. Patients can take hyaluronic acid orally and/or the doctors inject hyaluronic directly in the affected knees and joints. Although treatment can be expensive, the patient must return to the doctor for repeated injections because the body breaks down and absorbs the hyaluronic acid.

The Food & Drug Administration (FDA) approved hyaluronic acid for treating osteoarthritis, but patients experience different results. Some patients report a moderate improvement in joint stiffness and reduced pain with hyaluronic acid treatment while others feel no pain relief. Unfortunately, no one knows whether hyaluronic acid might delay or lessen progressive joint damage with the long-term use.

Hyaluronic acid does not cure everything. It may not help patients who are recovering from knee arthroscopy. Arthroscopy is a doctor examines and repairs a joint by cutting a small incision into it. Through a study, hyaluronic acid failed to reduce pain or improve the functioning in the patients when compared to a control. Thus, researchers do not recommend patients take hyaluronic acid after knee arthroscopy.

Eyes

Eyes contain hyaluronic acid in the vitreous fluid, giving them their shape and characteristics. Since hyaluronic acid lubricates the eye tissues, people can take oral supplements of hyaluronic acid to relieve dry eyes and improve their eyesight. As we age, the eye tissues lose hyaluronic acid even though hyaluronic acid supports the eye structures.

Doctors inject hyaluronic acid into the eye during eye surgery such as removing cataracts, treating glaucoma, transplanting corneas, repairing detached retinas, or operating on other eye injuries. Moreover, hyaluronic acid hastens the healing process after surgery.

Gum Disease

Dense fibrous connective tissues form our gums, and thus, these tissues secure the teeth to the jawbone. Of course, this tissue contains hyaluronic acid that helps regenerate fresh healthy gum tissue, nourishes the tissues, provides hydration, and reduces inflammation. Without hyaluronic acid, our gum tissue would become unhealthy and could bleed.

Largest cause of tooth loss originates from gum disease and not tooth decay. Gum disease strikes every 3 out of 4 adults in the United Kingdom over the age of 35. Several studies show people applying hyaluronic acid as a gel, called Gengigel helps reduce bleeding gums and other problems of gum disease.

Other Benefits

People have claimed hyaluronic acid supplements can treat the following health problems or improve their quality of life:

• Boost energy and reduce chronic fatigue syndrome.
• Increase mental alertness.
• Reduces chronic pain.
• Alleviate insomnia.
• Enhances sexual function.
• Repairs joints.
• Accelerates wound healing, reduces scarring, and heals ulcers when applied directly to the skin.
• Heal mouth sores, when applied directly to the sores as a gel.

Anti-Aging

People with large amounts of hyaluronic acid in their bodies look younger and live longer. Some believe hyaluronic acid slows the effects of aging, and they promote it as the "fountain of youth." However, we do not know whether taking it by mouth or applying it on the skin can slow down aging.

Yuzurihara, Japan

Connie Chung in an episode of ABC News (Youtube clip) showed people in the village of Yuzurihara, Japan - a village two hours away from Tokyo. She investigated why men and women in their 80's and 90's had full heads of hair, flexible joints, smooth, and wrinkle-free skin, who participated in activities that defied their age. Some smoked cigarettes heavily while others labored outside in the fields for years under the sun without sunscreen. They possessed skin that looked as smooth as a baby's behind. 

Doctors could not explain the good health and youthful appearance of the villagers with good genetics or living the perfect lifestyle. Their sons and daughters moved to America and adopted a Westernized diet. Then they became obese, appeared older, developed obesity and other chronic health problems that proves they did not inherit good genes.

The locals in Yuzurihara, of course, consume different foods than other areas of Japan. Some scientists believe villagers eat unique foods that enhance their body's production of hyaluronic acid. They consume a rich diet in potatoes such as satoimo (sticky potatoes), satsumaimo, the root vegetable konnyaku, and the potato root imoji. They also consumed little meat.

Progeria

Progeria, also called Hutchinson-Gilford syndrome, causes premature aging in infants. Although extremely rare, it strikes about one in ten million individuals. Scientists do not believe parents pass this disease genetically from the parents to the offspring. Currently, genetic and biochemical causes of progeria remain unknown.

Children suffering from progeria experience hair loss, reduce fat in the skin, skin wrinkling, severe atherosclerosis, and skeletal abnormalities including osteoporosis. Osteoporosis occurs as the bones lose tissue causing fragile and porous bones while atherosclerosis is fat deposits collect and buildup in the artery walls of the blood system. The afflicted also suffer from growth retardation and other problems not associated with aging, but their mental development appears normal. Patients' cells appear to have trouble replicating. Progeria patients usually succumb by their early teens from complications of atherosclerosis.

Researchers have noticed a physiological abnormality associated of progeria - patients excrete high levels of hyaluronic acid in the urine. As we become older, we expel more hyaluronic acid in our urine, although not the large levels we observe in progeria patients. They suffer from a defect in their hyaluronic acid metabolism that disrupts many developmental pathways.

Boosting Hyaluronic Acid Production

I do not want to depend entirely on supplements and pills for hyaluronic acid. I wanted to know whether some foods contain hyaluronic acid or whether some foods can encourage the body to produce more hyaluronic acid naturally. According to the researchers, vegetables do not contain hyaluronic acid, but several vitamins and minerals help the body boost production of hyaluronic acid. The vegetables are the same ones that nutritionists have always recommended we eat.

Foods

Connective Tissues and Chicken Combs

Since we find hyaluronic acid in the connective tissues of animals, we can eat the connective tissues of animals to provide our bodies with hyaluronic acid. The chicken's skin, whether attached or in a broth, contains a high source of hyaluronic acid. If people do not want chicken broth, then they can utilize tendons, bones, or skin of most animals to make a broth. They just boil the parts in water and drink the broth for the hyaluronic acid.

Chicken combs contain 60 to 70% hyaluronic acid. In central Asia, the Soviet Koreans make a delicacy from the chicken combs. Unfortunately, the molecules for hyaluronic acid become too long for the body to absorb in the intestinal tract. However, the Japanese developed a process to reduce the molecular weight so the body can absorb it.

Magnesium

Our bodies need magnesium to synthesize hyaluronic acid. Thus, we must eat foods rich in magnesium. Vegetable sources include asparagus, avocados, broccoli, cauliflower, green beans, green lettuce, peanuts, potatoes, soy, spinach, and carrots. We talk about carrots further under retinoids. Some fruits are rich in magnesium, including apples, bananas, melons, oranges, papayas, peaches, and pears, pineapples, strawberries, and tomatoes. Finally, several beans and nuts are good sources for magnesium, such as kidney beans, pinto beans, black-eyed peas, lentils, peanuts, and almonds.

Resveratrol

Grape skins and red wine contain resveratrol – a phytoestrogen. Phytoestrogens behave like estrogen in our bodies, helping to produce more hyaluronic acid. Resveratrol can boost the body's production of hyaluronic acid.

Retinoids

Vitamin A refers to a number of related compounds that we call retinoids. They include retinol, retinal and retinoic acid. Some researchers view retinoids as potential anti-cancer and anti-aging compounds. Furthermore, retinoic acid encourages the body to produce more hyaluronic acid, potentially doubling the hyaluronic acid in the skin's epidermis.

Although people can take synthetic and supplemental forms, experts think getting essential nutrients through a daily diet is the best way to meet the body's needs. We can easily obtain retinoids through a well-balanced diet because they occur naturally in several animal and plant sources. Retinoids aid proper vision, resist infection, regulate gene expression, and facilitate bone growth and red blood cell production. On the other hand, people deficient in retinoid can suffer from night blindness, skin problems, and a weakened immune system. Dieticians recommend adults age 19 and older take 3,000 international units for men and 2,333 international units for women.

Scientists and experts are studying the role of retinoids in preventing cancer. For example, several research studies show retinoids can prevent normal cells from becoming cancer cells. However, people taking vitamin A supplements may not reduce their risk of cancer. Researchers believe the consumption of foods rich in vitamin A reduces the risk of several cancers and prevent diseases because the retinoids work with other nutrients in fruits and vegetables.

Animal and Dairy Sources of Retinoids

Several animal sources can provide a substantial amount of retinoids with the richest sources being beef liver. Other sources having considerably less include eggs, cod liver oil, shrimp, fish, fortified milk, butter, cheddar cheese, and Swiss cheese. For instance, 100 grams of pan-fired beef liver contains 26,088 international units of vitamin A, which exceeds the daily requirement greatly. On the other hand, one large egg provides 303 international units of vitamin A.

Plant Sources for Retinoids

The body can convert carotenoids, such as beta-carotene into retinoids. For example, sweet potatoes, squash, carrots, pumpkins, cantaloupes, apricots, peaches, and mangoes contain significant amounts of beta-carotene, thus retinoids. Dark leafy greens such as broccoli, kale, and spinach also contain significant sources of beta-carotene even though the green chlorophyll masks the orange and yellow from the beta-carotene. For instance, one-half cup of canned sweet potatoes provides 1,848 international units of vitamin A. A one-half cup of cooked spinach provides 1,572 international units of vitamin A, while the same serving of broccoli provides 200 international units.

Soybeans

Soybeans contain high levels of phytoestrogens. (Did you notice estrogen in the name?) Soybean products include soybean curd, soy cheese, soy ice cream, soymilk, soy yogurt, tempeh, and tofu.

The Yuzurihara Diet

The villagers ate a rich diet in satsumaimo (a type of sweet potato), satoimo (a sticky white potato), konnyaku root (gelatinous concoction of root vegetable), and imoji (a potato root).

Zinc

People with zinc deficiencies produce low levels of hyaluronic acid. Foods rich in zinc include beans, brown rice, peanuts, potatoes, pumpkin seeds, whole grains, and yeasts.

Nonfoods

Water

Since hyaluronic acid is one of the most water-loving molecules in nature, they refer to it as "nature's moisturizer." Hyaluronic acid can absorb over 1,000 times it weight in water letting it hydrate the skin and other cell tissues that it contacts. Furthermore, water carries waste away from your cells. Consequently, we should drink from eight to ten glasses of pure water every day because hyaluronic acid functions better if we fully hydrate our bodies. Hyaluronic acid in the correct quantities raises the fluid between the cells, creating a smoother, moisturized skin, by binding with the water molecules.

Just remember, coffee acts as a minor diuretic, helping the body eliminate excess fluids through the urine. Consequently, drinking coffee does not count towards the eight to ten glasses of water.

Avoiding the sun

Exposing oneself to the sun, the ultraviolet radiation from the sun's rays may destroy the hyaluronic acid in the skin. During the aging process coupled with excessive sun exposure, our skin cells slow down the production of hyaluronic acid, or simply change how it functions in the body.

As the video shows in Yuzurhara, Japan, many residents retained smooth wrinkled-free skin even those working in the fields under the sun. The hyaluronic acid may scavenge the oxidants and free radicals caused by ultraviolet radiation. Oxidants and free radicals are charged molecules that damage tissues and cells.

Since we do not know whether sun exposure destroys hyaluronic acid, people can cover exposed body parts or wear sunscreen containing zinc or Mexoryl SX daily. Both zinc and Mexoryl SX block the entire spectrum of ultraviolet rays. Even on cloudy days, ultraviolet rays penetrate through the clouds.

Do not forget to wear good sunglasses with the label "100% UV absorption." The sunglasses protect the eyes and prevent damaged and wrinkled skin around the eyes. People may also want to avoid the ultraviolet tanners.

Cortisol or Hydrocortisone

Many people use cortisol or hydrocortisone to reduce inflammation and inhibit cell growth. They prevent the breakdown of hyaluronic acid at low doses and stop the body from producing hyaluronic acid at large doses. If people are taking large doses of hyaluronic acid, they may want to avoid products containing cortisol and hydrocortisone.

Dosage Level and Warnings

People can buy supplements and take hyaluronic acid orally. Our bodies can absorb the small molecule chains in the intestinal tract. Hyaluronic acid forms no covalent bonds to proteins or sulfates, so the body does not mount an immune response against it. Either the pharmaceutical companies extract hyaluronic acid from rooster combs or they utilize bacteria in the laboratory to produce it.

Most people can take hyaluronic acid safely, but we do not know enough about the long term use of hyaluronic acid. People who are allergic to poultry or poultry products, such as eggs should avoid hyaluronic acid and its products. Hyaluronic acid rarely causes allergic reactions except some patients experienced a skin rash, pain, swelling, or redness at the injection site. Moreover, some patients felt increased pressure in their eyes after eye surgery. These reactions usually clear in several days. Nevertheless, you may want to stop using hyaluronic acid and see a doctor if you experience any serious side effects.

Pregnant women should not take hyaluronic acid. It may be safe, but we do not know enough about the safety of hyaluronic acid when pregnant women take it by mouth or apply it to their skin. If women are breast-feeding, they should not use hyaluronic acid, even by injection. Researchers do not know whether it can get into breast milk, and the effects it would have on an infant.

I started taking 100 mg pills of hyaluronic acid daily in December 2008. Unfortunately, few pharmacies carry concentrated hyaluronic acid. If a store or pharmacy sells hyaluronic acid, then the concentration was small and usually part of joint supplements.

At this dosage level, I had to buy it from the internet from iHerb. My favorite brand is the 100 mg caps of hyaluronic acid produced by Now Foods. They also add 50 mg of alpha lipoic acid and 25 mg of grape seed extract. Since I travel a lot, I went on a quest to find a stable source of hyaluronic acid. I also found hyaluronic acid supplements in Manila, Philippines, specifically in Mercury Pharmacies in Makati City, the affluent suburb of Manila, Philippines. They sell 70 mg of soft gels called A! Life Restore.

Before taking hyaluronic acid, I never had any serious medical problems. I did experience frequent digestive problems with diarrhea, lower back pain, tired for half the day, and a little dizziness after standing up quickly. After taking hyaluronic acid, these problems disappeared, but I developed an occasional dry cough and a ravenous appetite. I slept better, felt better, and possessed more energy. The crow's feet around my eyes and wrinkles on my forehead softened and almost disappeared.

Then two years later, I upped my dosage to 200 mg. I lost that dry cough long ago and the ravenous appetite. I had no need to raise my dosage. I was teaching in Bosnia and Herzegovina, and I wanted to use up my hyaluronic acid before returning home to the United States.

Since February 2014, I still have no serious medical problems nor do not take any prescription drugs, even though U.S. doctors put everyone over the age of thirty on expensive medications. My legs started hurting more and the crow's feet around the eyes and the wrinkles across my forehead started deepening. Consequently, I raised my daily dosage to 300 mg, but I want my body to boost hyaluronic acid naturally without relying on supplements. That is why I want to eat better foods. Of course, the problems with my legs could be related to my activities. I still jog 30 minutes three times a week, and I walk a lot. (I can still keep up with people in their twenties). After a month, I reduced my hyaluronic acid to 200 mg daily because I started taking astaxanthin, which reduced the pains in my legs.

I am rarely sick, and when I do become sick, boy, it hits me hard. However, once the sickness leaves, my energy returns, and I am running at full efficiency. I have noticed a small lump on the left side of my chest. The lump must be pressing against a nerve because I feel pain occasionally. However, I had the lump for seven years, way before I started taking hyaluronic acid, which brings me to my last point.

Researchers associate certain tumors with high levels of hyaluronic acid. They do not know if hyaluronic acid causes the tumor or becomes a byproduct of the tumor. However, people lowering their levels of hyaluronic acid can reduce or slow the growth of breast and colon cancer cells.

Een if high levels of hyaluronic acid can encourage growth in breast and colon cancer, I would never stop taking hyaluronic acid. I view the quality of life more importantly than living the maximum number of years being sick. Most days, I feel well and possess loads of energy. Of course, I pay $200 per year to take 200 mg of hyaluronic acid daily, which is far cheaper than many prescription drugs.

The Art of Brewing Beer and Wine

One of my favorite hobbies was brewing homemade beer and wine. I felt satisfied sitting in a recliner watching TV and drinking something that I made in my kitchen. My home brews had a more mellow flavor than the store bought beers and wines. One of the best beers I ever drank was brewed at home - a Canadian Draft wheat beer. Therefore, I wrote this blog to depart my knowledge to readers who want to start home brewing.

Please check your local laws and regulations about home brewing. This blogger takes no responsibility for readers violating the law in their jurisdiction.

Water


Water is a critical component in brewing a delicious beer. A brewer would never use foul smelling water because the water departs its taste to the brew. On the other hand, brewers cannot use distilled water or water passed through an osmosis filter. Both methods remove minerals from the water. Yeast needs minerals from the water to thrive and grow. I developed a method to control the quality and consistency. I always make two-gallon batches. I would buy one gallon of quality spring water and one gallon of distilled water. That way, I reduce the variations in the spring water quality and ensure the yeast has plenty of minerals to thrive and grow.

Yeast

Yeast constitutes another critical component in brewing beer. Yeasts are microorganisms that eat the sugar and convert the sugar into ethanol and carbon dioxide. Thus, we are drinking the yeast’s waste products.

Brewers can use baker’s yeast from any supermarket. However, the yeast imparts flavors to the brew, and the baker’s yeast would give the brew a bread taste. Companies use baker’s yeast to leaven bread while they employ brewer’s yeast to ferment wine and beer.

Brewers can use baker’s yeast to ferment a brew. However, as companies produce a batch of bread, they recycle some of the yeast from the last batch and add it to the next batch. Subsequently, baker’s yeast adapts to bread dough after generations after generations.

I recommend novices buy brewer’s yeast from a home brewing website. Prices range between $1 and $5. Different strains of yeasts depart a variety of flavors to the beer, including nutty, fruity, or buttery flavors that complement a brew’s taste. Thus, we begin the art of brewing. Minute changes in ingredients or environment can affect the flavor of beer or wine.

We first must activate the yeast. Take a clean glass and spoon, and pour boiling water over the glass and spoon to sterilize them. Next, fill the glass with spring water and add a tablespoon of sugar. Then add a pinch of yeast. We just need a little yeast and can seal the yeast package and refrigerate it for other batches. 

Once the yeast hits the water, they start eating the sugar and multiply rapidly. The water’s temperature must lie between 70 and 100 degrees Fahrenheit. If the water is too cold, we will not activate the yeast. If we add the yeast to hot water, we can kill them.

Then cover the glass with a clean lid, so dirt and dust do not fall into the glass. I show healthy, growing yeast in a glass in the picture below. Carbon dioxide forms bubbles on the water’s surface while the water becomes murky from the active yeast.

Brewing Material

We do not need to buy expensive containers to brew a wine or beer. A person can go to the discount store and buy a gallon or two-gallon pitcher. I bought a two-gallon pitcher from Walmart that I show below. Many online brewery stores over price their merchandise. However, we must select a plastic that will not leech chemicals into our brew. Plastic manufacturers know people will use food containers to store food so those containers should be okay. However, we want to avoid plastic containers in the household aisle that people use to clean or store non-food items.

Looking at the picture, I left roughly two inches of free space at the container’s top. Yeast fermenting vigorously creates foam. Free space helps keep the foam inside the container. The spout is located about half-inch from the bottom. As the yeast die, they settle to the bottom of the container. The spout has enough height to let the yeast settle to the bottom and lets the brewer pour the liquid into containers. Although yeast residues contain vitamin Bs, they have an extremely bitter taste.

Before I use the container, I clean the container thoroughly with dish soap and rinse. I even clean the dispenser. Then I pour in hot water, close the lid tightly, and shake the container violently. The hot water kills the microorganisms. Brewers never use bleach or strong chemicals, because trace chemicals can contaminate the batch. Brewers can buy sanitizer from the online brewing stores.

Your First Brew

Yeast can ferment any juice or wort. For novices, I recommend their first brew should be an apple juice or apple cider wine. Juice and cider differ as companies make apple juice by filtering the pulp and fiber from the apple cider. Apple wine is the easiest to make, and apple juice produces a mellow amber color with a good taste. However, we can make wine from any juice with sugar. Kroger’s have several naturally frozen juices fortified with Vitamin C that works well. I show a picture below. I always buy natural juices and avoid juices with artificial sugars or high-fructose corn syrup (HFCS). HFCS is an artificial sugar made from corn. Corn contains trace amounts of sugar.

Brewers buy their favorite juice or fruit and ferment it into wine. If they use the whole fruit, they remove the seeds and puree the fruit in a blender. They can also use natural grape juice from the store to ferment into wine. Nevertheless, wineries grow special strains of grapes to produce their wine. At best, a homemade wine would taste better than Mad Dog 2020 but has a lower quality than a $10 bottle of wine unless the brewers grow the right strains of grapes on their plantation.

For the first step, we must calculate the alcohol content of the brew. We must also account for the juice’s sugar. As the yeast consumes the sugar, they produce carbon dioxide and ethanol as waste products. I calculated the theoretical ethanol yields from various table sugar, brown sugar, honey, molasses, maple syrup, and corn sugar in Table 1.

Table 1. Sugar, Ethanol Concentration, and CO2

Sugar Type	Sugar (volume)	Sugar (grams)	Purity (% sugar)	Ethanol (1 gallon)	Carbon dioxide (liters-STP)	Carbon dioxide (gallons-STP)
Granulated sugar	1 cup	201	100.0	3.6	52.6	13.9
Granulated sugar	2 cups	402	100.0	7.2	105.2	27.8
Packed brown sugar	1 cup	220	96.8	3.8	55.8	14.7
Packed brown sugar	2 cups	440	96.8	7.7	111.5	29.5
Honey	1 cup	339	82.0	5.0	72.8	19.2
Honey	2 cups	680	82.0	10.1	146.0	38.6
Molasses	1 cup	337	74.8	4.5	66.0	17.4
Molasses	2 cups	674	74.8	9.1	131.9	34.9
Maple syrup	1 cup	315	67.9	3.9	56.0	14.8
Maple syrup	2 cups	630	67.9	7.7	112.0	29.6
Corn sugar (Dextrose)	1 cup	120	100.0	2.1	29.8	7.9
Corn sugar (Dextrose)	2 cups	240	100.0	4.1	59.7	15.8

I calculated the ethanol yield based on a measuring cup because everyone has access to measuring cups in his or her kitchen, but I also provide the sugar measure in grams. If a person has an accurate scale, then always weigh the sugar. Measuring cup is a volume measure, whereas chemical reactions are based on weight measures.

Measuring cups give an approximate measure while weight gives an exact measure. For example, brown sugar clumps and contains air pockets. Depending on how the brewer packs the cup, he or she will have variations in the sugar measure and indirectly the ethanol content.

Examining Table 1, the purity column indicates how much sugar the substance contains. For example, table sugar and corn sugar are 100%, pure sugar, while honey comprises 82% of sugar. I adjusted the ethanol yield to account for sugar purity.

The ethanol column in Table 1 indicates the approximate ethanol content for a one-gallon brew. However, a home brewer can scale these measures. For example, a brewer plans to make a three-gallon batch and adds one cup of table sugar to the brew. That one cup of sugar would contribute roughly 1.2% ethanol by volume, or 3.6 ÷ 3. If he or she adds three cups of molasses to a gallon of brew, then the ethanol yield should be 13.5%, or 4.5 × 3. However, the yeast may die before reaching this alcohol content level.

Subsequently, brewers add sugar to reach the desired alcohol content, but are careful about exceeding 10% alcohol content. For most yeast, as the alcohol content approaches 12% by volume, the ethanol kills the yeasts. Some brewers have yeast that can produce up to 18% ethanol by volume.

If brewers add too much sugar that the yeast does not consume, then they get a sweet brew. If home brewers want a sweet brew, they should add enough sugar to achieve the alcohol content. After the yeast finish fermenting, brewers would add a liquid sugar to suit their taste and refrigerate the brew. Yeast is living organism, but cool temperatures slow them down. They will continue consuming the sugar until the temperature becomes too cold or the ethanol kills them off.

I am big on sterilization. I mix in my natural spring water, the fruit juice, and sugar in a large pot. Then I bring it to a small boil, killing off the microorganisms. Then I let the mixture cool until 100 degrees Fahrenheit and add it to the fermenting container. Then I pour the activated yeast into the container. Some brewers do not heat and boil their brews because it can change the flavor. However, the boiling kills the microorganisms and reduces contamination during the fermentation stage.

Fermentation takes between two and three weeks. Brewers must protect their brew from microorganisms. If bacteria contaminate the brew, they end up with vinegar. Some brewers purchase air locks that allow the carbon dioxide to escape but stops outside air from entering the fermentation container. A brewer does not need that. Did you notice my two-gallon jug has a large green, screw on lid? First, I screw the lid on tight. Then I loosen the lid until pressing on the container’s side, I can hear air being squeezed between the lid’s and container’s threads. If a person tightens the lid so carbon dioxide cannot escape, the pressure will build until the container ruptures and explodes, creating a mess. I show a beer just starting to ferment below.

Referring to Table 1, some brewers also grow plants, so I added the theoretical carbon dioxide yield. Brewers could place their fermenting brew near their plants, and the carbon dioxide would help the plants grow faster. These calculations are based on standard pressure and temperature, which equal 0 degree C and one atmospheric pressure. These numbers seem high, and I showed my calculations at the end of this blog. Thus, two cups of granulated sugar would create about 27.8 gallons of carbon dioxide.

Brewing Beer

Beer’s main ingredient is barley, and brewing beer requires more skill. Furthermore, barley contains little sugar and comprises about 50% of starch. Yeast cannot break down the starch because starch consists of long chains of sugar. Chemists use a hydrolysis reaction to break starch down into simple sugars that yeast can ferment. Chemists use two methods to break down starch – an acid or enzyme. Consequently, one gram of starch yields 1.11 grams of sugar.

I would not recommend using the acid. Chemists can add diluted sulfuric acid or hydrochloric acid to the barley while heating the mixture in water. Then the acid breaks down the starch into sugar. However, sulfuric acid adds sulfur compounds to the beer, which can give it a bitter taste. (That is why commercial wine has a little bitterness from the sulfur compounds). Subsequently, hydrochloric acid adds chlorine compounds to the beer, which would not taste good either.

Brewers use the natural enzymes in barley to break down the starch. First, the brewers malt the barley by soaking barley in water. As the seeds germinate and sprout, the brewers remove the water and dry the seeds. Second, they pass the dried seeds through a roller to crack them. Finally, they add the seeds to water again and gradually heat them. Beer makers can add corn, sorghum, rye, or wheat depending on the use. At set intervals, the brewers halt the heating at 113, 144, and 163° F. The heating helps the seeds release the enzymes that break down the starch into maltose - a simple sugar. Once the liquid thickens and cools, we call it a wort that contains about 11% sugar.

Brewing process is more involved. Experienced brew masters add hops to the malt at set times. Hops add a bitterness and aroma to the beer. Beginners should buy a can of malt extract that makes two gallons of beer. After their skills improve, they could make beer from scratch. As we can see, brewing beer is an art. Every country I visited, the beer tastes differently even though beer companies make beer from four traditional ingredients - water, barley, hops, and yeast.

Brewers using a can of wort make beer similarly to wine. I show a picture below. They heat two gallons of natural spring water and add the can of wort. Then gradually bring the mixture to a boil. Brewers can add table sugar or corn sugar to raise the ethanol level. Brew masters claim table sugar departs a grainy ethanol taste to the beer, so they recommend corn sugar.

Some brewers add other ingredients to make designer beers, but it depends on the brewer. German lawmakers adopted the German Beer Purity Law (or Reinheitsgebot in German) in 1487, where breweries only could make beer from water, barley, and hops. During this time, people were not aware of yeast and microorganisms. Some people retain this tradition and refuse to drink beer with other ingredients. I am open-minded and do not mind adding extra ingredients to beer. Brewers can add pureed fruits or pie filling to the boiling wort to add fruity flavors to their beer. As the yeast consumes the sugars, the residues of the fruit will settle to the bottom of the container along with the dead yeast.

Here comes the dangerous part. Home beer makers gently pour their beer into plastic bottles. I strongly recommend buying plastic beer bottles from an online beer company. Then they add a half teaspoon of sugar to the beer and tightly screw on the lid. Afterwards, they store the beer in a tub or cooler for a week. As the yeast ferments the sugar, it creates carbon dioxide and builds up pressure in the bottle. We need this pressure to carbonate the beer naturally. The bottle can rupture and explode if the brewer adds too much sugar. Then refrigerate the beer, and the cooler temperature will help the beer absorb the carbon dioxide.

Something Goes Wrong

Sometimes a home brew does not taste good. One time, I brewed a batch of beer with a sour taste, but I let the beer sit in the refrigerator for months letting it age. After several months, the taste mellowed and transformed into a decent tasting beer. If a brewer creates a foul tasting beer and the taste has not improved after six months in the refrigerator, then he or she may want to toss the brew out because something went awry.

What happens if a beer tastes like vinegar? Unfortunately, bacteria contaminated the beer. Bacteria eat the sugars and convert them into acetic acid (vinegar) and carbon dioxide. Either the brewer did not sanitize the container properly, or something had killed the yeast. If brewers wash, sterilize their equipment, and boil their wort, then they would rarely contaminate their brews. In my case, I only experienced this one time. I added coffee to my beer to make Buzz Beer (Remember the Drew Carey Show). Nevertheless, the coffee had killed the yeasts, allowing the bacteria to thrive. Thus, I became stuck with two gallons of vinegar.

Appendix - The Calculations

I calculated the ethanol yield for sucrose or table sugar using the chemical equation below. One molecule of sucrose yields four molecules of ethanol. Chemical reaction includes the molecules weights in grams. The ratio between ethanol and sucrose yields 0.538. Thus, one gram of sucrose yields 0.538 grams of ethanol.

I included a volume measure, where one cup of sugar weighs 201 grams. Then I multiplied the purity of the sugar times one cup in grams and times 0.538 to calculate the ethanol in grams.

We want the ethanol as a volume measure. We know the density of ethanol equals 789 grams per milliliter. We divide the ethanol in grams by 789 to yield liters. Then I converted liters into gallons. Since I am making a one-gallon batch, then I multiplied by one hundred to calculate the percent ethanol content, which becomes an approximate measure.

Volume measure introduces two problems:

• Density changes with temperature.

• Alcohol and water have an affinity for each other. If I add 0.5 liters of pure ethanol to 0.5 liters of pure water, I do not get one liter. The ethanol and water molecules move closer together yielding 0.97 liters.

Dextrose or corn sugar has a different chemical composition than sucrose. Although we calculate the ethanol yield in the same manner, I used a different ratio between ethanol and dextrose, which equals 0.551. Consequently, one gram of dextrose produces 0.551 grams of ethanol.

Calculating the CO2 differs from ethanol yield because CO2 leaves the liquid as a gas. The ratio between carbon dioxide and sucrose equals 0.514 in the chemical formula. Subsequently, I multiply the amount of sugar in the mixture by the purity and times it by 0.514 to yield the carbon dioxide in grams. Hence, one gram of sucrose creates 0.514 grams of carbon dioxide.

I know one mole of gas occupies 22.4 liters while one mole of carbon dioxide weighs 44 grams. I multiply the carbon dioxide in grams by the ratio 22.4 ÷ 44 to yield liters. Then I converted liters into gallons.

We calculate the ethanol yield from dextrose similarly except the ratio between carbon dioxide and dextrose equals 0.489.

Finally, a starch molecule consists of a long molecule similar to sugar, which I show below. N refers to a large number where C6H10O5 forms a block in a long chain. Hydrolysis reaction breaks down the starch into a glucose molecule - a simple sugar. Consequently, one gram of starch yields 1.11 grams of sugar by taking the ratio between C6H12O6 and C6H10O5.

10 Tricks To Improve Your Writing

I always struggled with writing. After reading book after book, I tried to write better and improve my writing. I explain ten tricks in this blog that authors use to improve their writing. Writers use the first trick to reduce the word count of their written material from 5% to 10%. As writers remove words from their composition, they focus their thoughts and ideas. However, this rule depends on the writer. I struggle to place words on paper, so reducing the word count by 5% works well for me. A writer such as Stephen King who writes volumes upon volumes of words could reduce his writing easily by 20% or more without losing ideas.

Authors apply the second rule to improve their writings - they write for humanity. People are the center of the action. They receive or act in every sentence. For example, I heard a reference that professors write textbooks using a dead language. Read the example below:

The Law of Demand states a greater market price causes quantity demanded to fall, and vice versa while the Law of Supply states a greater market price causes quantity supplied to rise, and vice versa.

I wrote the sentence using correct grammar, but I used abstract subjects. Who represents demand, and who represents supply? Consumers reflect the demand function while producers, manufacturers, and suppliers influence the supply. Consequently, I rewrote the paragraph to reflect the participants who cause the action.

Law of Demand states consumers reduce their quantity demanded as the market price rises, and vice versa. Law of Supply states producers boost their quantity supplied as the market price rises, and vice versa.

Now we explicitly identified which parties do the action without referring to abstract nouns. Readers would find my economics book still boring, but the book would be more readable and bearable.

Writers employ a third trick by remembering the most important pieces of the sentences: Nouns and verbs. A noun refers to a person, place, and thing while a verb expresses a noun's actions. Words such as adjectives, gerunds, and participles modify or add additional details about the noun while the adverb provides extra information about the verbs. Nouns and verbs become the most important brick's in constructing the sentence. Then add adjectives and adverbs sparingly because they detract the readers' attention from the nouns and verbs. Read the example below:

The unfamiliar man asked in a low voice, "Where is the nearest bank?"

Many writers clamor for many words as possible with no regards for quality. I rewrote the sentence as:

The stranger whispered, "Where is the nearest bank?"

Many writers believe a sentence must be full of words to make it intelligent. That is not true. Great writers vary their sentence length. They write some sentences with as little as three words while they write other sentences stretching into 20 words or more. Great writers vary their sentence length to maintain a reader's interest. Imagine you must read a 5,000-word essay, and every sentence strings together 25 words. No matter the essay's topic, readers would become bored reading it.

Ted Cheney's Rule becomes the fourth trick to improve writing. An author only allows one form of the 'to be' verb for every 100 words. I listed the 'to be' verbs below:

     am      is      are      will be      were      was

If your essay has 5,100 words, then remove as many 'to verbs,' so every composition does not contain more than 51 instances of a 'to be' verb. Consequently, your composition would have 51 or fewer 'is' verbs, 51 or less 'are' verbs, et cetera. Writing present tense, I usually litter my composition with 'is' verbs. As I write past tense, I overuse the 'was' verbs. As you eliminate 'to be' verbs, you replace them with action verbs. For example, I wrote the paragraph for my short story – Paying for College.

"I am still sitting in the bushes, waiting. I could not see the other occupant, but this is good news. Chad is the son of Mike, who runs the garage. Mike is permanently on vacation and rarely steps foot in his own business."

Sentence has 43 words with three "is" verbs. I should have 0.43 to be verbs, or close to zero. I rewrote the paragraph to remove the two "is" verbs. Did you notice how I added the verb 'to smile' to strengthen my action?

"I am still sitting in the bushes, waiting. I could not see the other occupant, but I smile at the good news. Chad is the son of Mike, who runs the garage. Mike went on a permanently vacation and rarely steps foot in his own business."

I could eliminate the "am" verb by stating "I sit in the bushes…" but this changes the sentences. I am using a progressive present tense to indicate I am sitting in the bushes for a while.

Writers use a fifth trick to improve their writing. They write using active voice versus passive voice. Active voice indicates the subject does the action, whereas passive voice switches the recipient of the action to the subject. Writers often drop the subject of the sentence, the person doing the action. Therefore, passive voice can create abstract sentences where the reader may not know who does the action. After teaching in the United States and several foreign countries, my foreign students usually write in active voice while my native English speakers write many of their sentences in the passive voice. Passive voice requires a greater depth of knowledge of the English language. For example, this sentence came from one of my research papers.

"Soybean meal is exported or used in animal feeds while the soybean oil is sold in existing markets or converted to biodiesel."

Who exports soybean meal? Extraction mills export the meal. Thus, I inserted extraction mills into the sentence because they perform the action.

"Extraction mills export soybean meal or blend it in animal feeds while they sell the soybean oil in existing markets or convert the oil to biodiesel."

In the process, I sharpened my explanation. I used the verb blend in place of used. Again, using the Ted Cheney Rule to eliminate the 'to be' verbs helps reduce passive voice because writers often create passive voice using the verbs - is, are, was, and were. Nevertheless, writers can create passive voice using other verbs but the 'to be' verbs remain the usual culprits.

Passive voice has its place. Writing a sentence with passive voice mixed in here and there with active voice helps writers vary their compositions. A writer should reduce passive voice but not completely eradicate it. A writer still needs passive voice for the following.

1. Researchers write scientific papers heavily using passive voice because they believe passive voice removes human judge and biases from the paper. However, some researchers debate this issue. Some researchers write in active voice.
2. As a writer switches passive voice into active voice, they usually shorten their sentences, especially if the writer includes the recipient of the action in the sentence. Then the writer transfers the recipient to the subject. However, a writer can lengthen a sentence by switching a sentence to active voice. For example, it is forbidden to litter in the park. Sentence is short and to the point. If a writer switched this to active voice, he or she would greatly lengthen the sentence. If the police catch you littering in the park, they will fine and/or incarcerate you.
3. Passive voice softens the language and expresses ideas politely. From the last example, it is forbidden to litter in the park. Action focuses on the violator. However, switching the action to the police as the enforcers make them sound threatening as if the police are lurking behind the trees waiting for the violators.
4. As writers compose dialogue, and his or her characters use passive voice, then authors must use passive voice in the composition. For readers to enjoy the writing, the dialogue must flow naturally, and people do speak using the passive voice.

Writers use the sixth rule to strengthen their writing. They eliminate dithering because these words create uncertainty and weaken characters' actions. Dithering words include maybe, possibly, perhaps, and try. For instance, I wrote this sentence for my short story, Paying for College:

There is no way I would try to cash these.

Analyzing this sentence, the verb try 'makes' the character sound uncertain. Did you notice the 'is' verb? Many writing guides suggest writers remove all forms of 'there is.' After I rewrote my sentence, the sentence becomes:

No way would I cash these.

I strengthen the character's action by eliminating the verbs 'is' and 'try.' I hinted at the seventh rule to eliminate all forms of 'there + verb.' After thinking about it, does 'there + verb' add any meaning to the sentence? Examine the following sentence:

There was a tornado that destroyed the town in 1995.

I rewrote the sentence to eliminate 'there was.' Even Microsoft Word 2010 caught this error and suggested correctly to remove there and that. I added the verb 'had' to change the sentence to past perfect because this one event struck the town at one time.

A tornado had destroyed the town in 1995.

I listed the common other forms for the 'there + verb' construction. The Cheney Rule would help eliminate the first four. From the old school of writing, English teachers would call the writers lazy when they used the 'there + verb' construction. After writers become skilled in editing, they can eliminate this sentence construction easily.

There is
There are
There were
There was
There had been, etc.

Writers can use the eighth rule to reduce the word count in writing. This rule works well for novels and fictional stories. A writer can eliminate 'the' in most cases if it is the first word in a sentence. Read the paragraph from Paying for College:

The Buick's engine roars into life. The car has a severe case of rust-leprosy, and the exhaust was rattling badly as if the car is ready to fall apart. Then the car pulls onto the street and drives away.

I removed 'the' when it appears as the first word in a sentence. Did you miss it? This rule can help remove words from a composition, reducing the word count.

Buick's engine roars into life. Car has a severe case of rust-leprosy, and the exhaust was rattling badly as if the car is ready to fall apart. Then the car pulls onto the street and drives away.

Writers use the ninth trick to eliminate any words that add nothing to the sentence. I listed five adverbs that add none thing to a sentence. Mark Twain quoted about another useless adverb – very. He said, "Substitute 'damn' every time you're inclined to write 'very;' your editor will delete it and the writing will be just as it should be."

Essentially
Basically
Ultimately
Inevitably
Apparently

Think about it. Do any of these adverbs add any ideas to the sentence or even add information to the verb. I threw these adverbs into the paragraph below.

Corporatism essentially comes in a variety of forms. In some cases, government ultimately dominates the relationship and regulates its industry. Inevitably, this management style is a top to bottom approach and apparently similar to the way communistic countries control their industries.

I removed essentially, ultimately, inevitably, and apparently from the sentence. Did these adverbs add any meaning to the sentences?

Corporatism comes in a variety of forms. In some cases, government dominates the relationship and regulates its industry. This management style is a top to bottom approach and is similar to the way communistic countries control their industries.

Abruptly becomes another abused adverb. Many writers insert abruptly into a sentence to accelerate the prose's action. This is not necessary. Short sentences and paragraphs containing action verbs speed up the action while lengthy paragraphs and long sentences slow down the pace. Read the following sentence. Does it need the adverb abruptly?

A criminal bursts into the room with his gun drawn. Bam! Bam! Bam!

Finally, some writers recommend eliminating the following words from their writings. These words contribute little meaning to a sentence.

Appears to
As though
It would appear
Like a
Looks as though
Looks like
Manner
Nature
Reason + verb + because
Seems to
Seemed like
Seemed as though
Type

Office software has given writers a vital tool to edit their written material. An author can use the search function in Word 2007 and higher to edit his or her writing. For example, I type in 'Space is Space' in the navigation bar and Word searches for every instance of 'is.' If I did not include the spaces, then Word would include 'this' or 'island' if they appeared in the text. That way, Word gives the writer an accurate count of 'is' for the Cheney Rule. Moreover, a writer can use Find next to locate the next word in the composition. If a writer uses contractions in his composition, then he or she must also search for 'isn't'

New writers are horrified to remove words from a composition after they had struggled to put the words onto paper in the first place. Putting words onto a paper starts the first step to writing. Writers must learn the art of editing to sharpen and focus their prose. Good editing requires the writer to remove the most words as possible without losing ideas and meanings. For example, would a reader appreciate reading a novel with 100,000 words or the same novel where the writer had reduced the word count to 60,000 without removing ideas?