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14/20: Pensions reform needed


Should there be and accept : you can not have the best coverage of the world, the best medical expenses, peace, etc ... credit!

" The announcement of a possible reform of the" special regimes "MPs a resounding success in the regional press. Hervé Favre ( La Voix du Nord ) ironic about these regimes' which no government had so far contested, although the risk of paralysis of the country was non-existent! "He added:" in these two regimes, at least, long ago that the legal age was delayed, sometimes well over 70 years! " imagine how parliamentarians did not affect their pension? "asks Francis Martin Midi Libre, citing benefits" exorbitant in terms of common law . " We are sure that the exemplary service remains a factor appreciated by the markets and citizens. Especially by the citizens, besides , "he adds ..."

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20/20: Taste

RESPECT CONSUMERS IN REJECTING THE INDECENTE

It is far from the days of arrogance. We must admit that it becomes laughable (a kind of end system) to find that few, offering a wine too expensive, loss of market, are still in a process where they make fun of consumers. We see that some chefs are returning (it's to their credit) understanding that we can not now continue to sell food at prices indecent. It The same applies in the wine, except a very few bottles (ten?) swimming in a world of luxury and not in the mouth, where the price is more indicative of the simple quality. The time is no longer a sham, and these must agree to do as others do, is to say "wet shirt" to sell their products. When we see the dynamism and business know-how (that is to say a wine offering at a price consistent, from the lowest to highest) many lesser known French appellations and many foreign countries, we understand that some great wines whose fame is now outdated can be worries.

I know more than 3,000 wineries, many of whom I respect, even if they are absent from the Guide. Wine producers who think only increase their prices, earn good note by concealing their wine, a wine to adapt the fashion, have no interest. What good do a wine without pleasure? Would it not be better to praise the effort and talent that "gonflette" and cheating? What is the most worthy champion: the one who is "dope" or whoever wins because he is the best? Raising a wine is to be humble. Humility is a nature, not for marketing purposes. There are some very expensive wine producers who deserve respect. Others consider themselves superior to others and show.

Wines "putassiers" still exist because there are buyers who are "bluff", but there is a downside. The phenomenon of "garage wine" is slowing down, because we realize that these wines do not last the distance. The disappointment is great, but many more very small compared with that of a consumer who has paid without a bottle today interest in more than 200 or 300 €. If you want to be respected, we must respect others, ie consumers. It therefore makes (what other word could be used?) Here and there make-up of wines, produced as a drink or cocktail. Some choose to make a wine that appeals to everyone who has a uniform taste, where you simply put the grape variety particularly party forward, and this proves that we want to retract the soil, or simply that we do not! In this game, we can not also fight against the multinational wine. More reason to do not.

REJECT THE DOPING AND DEFEND THE TYPICALITY

What good-concentrated wine, add yeast aromatic bitter end, a farm 100% (even 200%) in barrels when livestock should be that a contribution, add wood chips, practice disproportionately reverse osmosis, micro-bubbling or micro-oxygenation, filtering more and more ... All this depersonalizes wines and "sanitizes" the wine lauded by some, sold at prices ineligible because of it, not worth Tripette after 3 years when they are served in a glass. So there is plenty to smile on the phenomenon of "wine mode. As GMOs, so there are these "VPC" (wines produced Amended) . To take humorously, although this is not very funny.

So we made wine from doping, that's all. This simply means that one must live with nature, accept its risks, just enjoy the new techniques to better fight them, but still differentiate each vintage, to restore its style and ostentatious techniques are not used to much if we did not land. The takes precedence is to allow expression its soil, respecting the vineyard, restricting yields, by practicing sustainable farming, leaving made nature, which does not need anyone ... A good winemaker, makes a good wine, needs no to justify or recant. When you have a chance to leave its soil a Sancerre "mineral", a Chateauneuf-du-Pape spicy, a Pomerol that smells of truffles, a Sauternes from Botrytis ... we do not need to cheat. Then we need to know, communicate, explain why this gives the local grape and wine, the taste of pepper or cinnamon, another one of honeysuckle or blackcurrant. The use the barrel can be definitely a plus, still need to know to master it.

HAVE THE TASTE OF WINE

For me, wine has never been a beverage. If you are thirsty, it is water. Wine is much an art in itself. No one can appreciate a Picasso or a Van Gogh, jazz or opera, a sculpture, a culture different from his own without a modicum of knowledge. We can love each other that if one understands the why of things and human passion. Well, for wine is the same: we must explain why a Chinon unlike not a Gigondas, explain the terroir, the grape, the alliance of one and the other, he must explain again that the Cabernet Franc is different from Grenache, and advisor, crucially, the agreement of wine and food, according to regional patterns, people, mood ... What counts is originality. Tasting, a consumer must be able to recognize a Saint-Emilion, Chateauneuf-du-Pape varietals by this diversity so well adapted to different soils French. The strength of wine is to be a living product and friendly. So art of living, of loving force of nature, dreaming of reading a few verses of poetry, share a nectar, knowing that quality through diversity, that ecstasy is the same with great vintage wine or a modest, since only have the pleasure of the moment and the taste and share. This taste of wine is primarily cultural, it's a question of collective memory with a history, a tradition that can never offer a wine "manufactured" French or foreign ...

PS I had the chance to learn the wine with "sizes" as Jacques de Loustaunau and Emile Peynaud. If you find it, go for it on his book, as HERE or THE !

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16/20: What ideal diet?

Diets bloom and the "Big Names" plans come in a multitude of variations. ... Ready to draw their prey! So, before being tempted by one or the other, it is good to take stock of their principles, their effectiveness and risks. The majority of these diets are tempting and seem effective, quick, especially the 1st day. They are, in fact, dangerous, difficult or impossible to follow long term monotonous appearance of frustrations food, non-trivial side effects (as pathological). ... Inevitable weight regain and return to normal diet.

Without monitoring and nutritional rehabilitation, these schemes established, poor eating habits and regain the upper kilos reappear.

The body responds to the period of deprivation passed: it sets aside everything he can as soon as the opportunity arises. The infernal waltz plans begin!

Play "yoyo" with her weight is dangerous for the organism: the desire to lose weight is to accept a new lifestyle ...

The dissociated diet

1 / Principles: The association of certain foods makes you fat: you need to consume a single Family food per meal (or day, depending on the method). No restrictions, even eat at will is possible.

2 / Results: The weariness and the feeling of fullness that triggers eating a single food per meal, results in an effect of "disgust" and reduced food intakes. Weight loss is guaranteed, but beware of the effect of "boomerang" upon cessation of the regime ...

3 / Side Effects: The body absorbs less food: several weeks, this regime leads to obvious deficiencies in micronutrients, muscle wasting and thus a weakening.

the Montignac diet

1 / Principles: It is a variant of the system separated. Foods with high glycemic index (carrots, potatoes, refined cereals ...) are prohibited. Other carbohydrate foods are allowed, 2-3 times per week and consumed alone.

should never combine foods rich in fat with those rich in carbohydrates, foods containing animal protein with starchy foods. The proteins and fats may be associated in the same meal. They are allowed at will. The fruits are allowed, but without food.

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BEWARE THE PITFALLS OF OUR FOOD

Morningstar Reit Ranksings

14/20: Train to our modern diet ...

It is known that adequate nutrition can prevent chronic disease and optimizing health. During its history, from its beginnings on earth there are 4.5 million years, mankind has had to handle frequent periods of famine and was able to adapt to a certain lack of food. However, at present, specifically for a good fifty years, the opposite happens: it is the abundance food predominates in westernized countries, and that the man has never learned to manage, he comes today to be able to eat without being hungry, causing excessive daily efforts on the part of his body for digestion and assimilation of this luxury food. Of "failures" of its metabolism have emerged and are becoming increasingly difficult to control: they are called diseases of lifestyle like hypertension, diabetes, cardiovascular diseases, obesity (the first global epidemic of 'non-infectious origin, with 312 million obese and 1.7 billion overweight people in the world ... ..), but also allergies, autoimmune diseases ... Indeed, in recent decades, our eating habits have changed:

- We eat too much meat and dairy products , causing excessive consumption of saturated fats which rigidify our cell membranes to prevent trade between the cells and causing damage to the tissues;

- Our sugar consumption increased from 2.4 kg per year per person in 1840 to nearly 50 kg at present. This food does not bring that "empty" calories, causing intestinal fermentation, the risk of obesity and diabetes, decreased our immunity, and dependence vis-à-vis all the sweets. We also eat too many foods containing white flour bread, pasta, cakes, pastries ... These refined products (sugar, flour, cereals ...) have lost their vital vitamins, minerals, trace elements, which acidifies our field makes our immune system less effective and undermines our nervous system with less resistance to stress;

- Refining grain and insufficient consumption of fruits and vegetables leads to a lack of fiber, with consequences we know about the effect of satiety, and transit;

- We lack of unsaturated fatty acids , while they are important constituents of our cell membranes. These unsaturated fatty acids that are present in vegetable oils from the first cold pressing. Alas, are not these oils that we are proposing in general vegetable oils found in stores are oils that have been refined and have therefore suffered a series of transformations that made them lose their properties yet so precious ...

But all this is the story of progress, with the refining of oil and cereals, with increasing milk production as feed for cows was enriched in protein, with rearing animals for slaughter and poultry farm, with the widespread use of chemical treatments for fruits, vegetables, grains. In this regard, it is useful to note that these chemicals are only the result of "recycling" of substances developed for war purposes 14-18; nitrates are the result of the conversion of nitro compounds used as explosives during the war, and pesticides are the descendants of poison gas chlorinated ... Produce increasingly led to eating more but worse ...

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