Safety Tips for Liquor Lovers in UAE

Liquor or alcohol in the form of beer, spirits and wine is consumed by people of different cultures across the world. Liquor lovers need to follow some guidelines to get more enjoyment and satisfaction from this activity. Responsible drinking means not to become drunk and never have to feel sorry for what has happened during drinking. A little self-control is all that is needed.

Drinking liquor does not devastate lives but the lack of control would do that precisely. Those who are psychologically damaged or unstable, suffering from depression and extreme anger should strictly avoid liquor consumption.

According to the recent survey conducted by Centers for Disease Control and Prevention, more than fifty one percent adults consume at least 12 drinks a year.
For safe alcohol consumption, listed below are tips to be followed by liquor lovers

• Eat food while you drink
Make sure you eat along with drinking. It is good to have high protein foods like nuts, cheese, meats as they help to slow the absorption of alcohol into the bloodstream. You can also opt for a veggie platter with hummus and pita for its fiber and protein content. It is a better option than French fries and onion rings. It is important to eat first and eat enough.

• Never drink on an empty stomach
Have your drinks with a meal especially when you are drinking out and you have to drive home. Alcohol lowers blood sugar levels and consuming liquor on a empty stomach would deplete those levels further.

• Take rest
It is important to have a good night`s rest after a night of drinking. You also need to keep away from liquor after strenuous physical activity or after a poor sleep at night.

• Pace your drinks
Space your alcohol drinks with a non alcoholic drink to keep your blood alcohol concentration down. You can also avoid intoxication. You need to drink at regular reasonable intervals with a drink an hour schedule.

You need to pace your drinking, start with a big glass of water and lemon and this will keep you well hydrated.

• Know your limits
You need to have moderation in drinking. Not too much and not too fast or gulping. You should not have more than one drink a day and the standard drink is 12 ounces of beer, 5 ounces of wine and 1 and ½ ounces of liquor. Crossing your limits would mean intoxication.

• Keep away from fruit and rum drinks
Beware of unfamiliar drinks as it can be deceiving. Alcohol in them is not easily detectable and they are high in calories too. Mixed drinks are not satiating.

• Choose clear liquids
Dark alcohols result in severe hangovers as they contain highest amount of congeners. Stick to Vodka and there are many flavored vodkas and the best bet is vodka martini.

• Avoid mixed drinks
Taking mixed drinks on an empty stomach can cause dizziness, weakness and mood swings.

• Drink plenty of water
As alcohol is diuretic and can lead to dehydration, headaches, you need to drink plenty of water to keep your system well hydrated.

Choose beer, wine and wine spritzers as they are lower in overall alcohol content and allow you to stay in action without getting intoxicated when taken in moderation. Drink wisely and responsibly.

An Introduction to Bread Ingredients

Bread Flour

Bread flour has a high content of gluten so sometimes you may see this advertised as high gluten flour. High Gluten flour contains high protein and is usually a good flour for bread makers.

It makes the bread very elastic and will keep the bread from sinking or caving in after it has risen.

This flour is good for making a large size loaf of bread with a really good inner fiber because of the high gluten content.

It may sound obvious but there is not a more important ingredient when it comes to making bread.

Plain Flour

Plain flour is made by mixing well chosen soft and hard wheat and is best for making bread and cakes.

Whole Wheat Flour

Whole wheat flour is made by grinding whole wheat. It contains the skin of wheat and it is heavier and more nutritious than common flour. Bread made by whole wheat flour is usually small in size. Most recipes for wheat bread will combine the whole wheat flour and bread flour in order to achieve the best results.

Black Wheat Flour

Black wheat flour also known as “rough flour” is a high fiber flour that is very similar to whole wheat flour. To obtain a large size after rising it needs to be used in combination with a high proportion of bread flour.

Cake Powder

Cake powder is made by grinding soft wheat or low protein wheat which is used for baking cakes.

While most flours seem to be very much alike it comes down to the yeast performance in combination with the flour and the way in which it is absorbed.

The area or region in which the ingredient is grown, stored and ground also plays a role in the performance of the wheat.

It never hurts to try a few different brands of flour to get an idea of what works best for you as well as tastes the best.

Corn Flour and Oatmeal Flour

Corn flour and oatmeal flour are made by grinding corn and oatmeal respectively. They are both the additive ingredient of making rough bread which is used for enhancing the flavor and the texture of the bread.


Sugar is very important to the mix for adding taste and color. (In my opinion I do not think sugar is necessary.) I have made many a loaf without sugar and I can not tell the difference in taste or color.

Sugar does help to nourish the yeast to make a better rising bread.

If you are using a bread maker you may want to look for the ingredients in your super market that say “great for bread makers.” I seem to believe these ingredients that come advertised for the bread makers are of a different quality than those prepared for traditional baking.


Yeast breaks down and than produces carbon dioxide which makes the bread expand and the inner fiber soft. Yeast also relies on sugar and flour as a source of nourishment.

Yeast also must be stored at a cool temperature so the refrigerator is an ideal spot for it.


Salt is necessary to improve bread flavor and the color of the crust. Salt is not a necessary ingredient so feel free to omit it all together. Your bread would actually be larger without the salt also.


Eggs will improve the texture of your bread as well as add nourishment and make it larger in size.

Grease, Butter and Vegetable Oil

Grease can make the bread soft and delay its storage life. Butter should be melted or chopped into small pieces before use.

Baking Powder

Baking powder is used mainly to make bread rise very fast. It will also bubble or soften the texture of the bread.

Baking Soda

Same principle as above and the two can be used in combination with one another.


Water is a very essential ingredient to making bread so never leave it out of your recipe.