If there has been one buzzword in the food and drink world recently, “vegan” is surely it. Traditionally, a number of animal products have been used during the fining process (the bit that helps make the wine clearer, stabilised and less bitter). Replacing them are clay- or charcoal-based alternatives, safe for both vegans and vegetarians alike.
From cauliflower “rice” to cauliflower “mac and cheese”, the world seems obsessed with disguising the veg as alternative food.
Water retention – when your body holds on to more water than normal – occurs for numerous reasons. Water retention may show up in various ways such as unexplained weight fluctuation and rapid weight gain over a few days, bloating in the abdominal region, or puffiness and swelling in the hands, feet, ankles and legs. Eat less sodium (salt): Sodium plays a key role in maintaining the fluid balance in your body.
Making the switch to these tipples means your alcohol intake would be vastly reduced (without you actually having to drink less). If you’ve tried non-alcoholic wine in the past and been put off by the synthetic sweet taste, we’d urge you to consider these modern options instead – supermarkets have seriously upped their game to keep up with the cultural shift. For example, a hunter semillon from Australia or a German riesling, rather than wines that are superficially de-alcoholised.
Put away that porridge. Research has found that chowing down on a plate of bacon and eggs for breakfast could be the key to weight loss.