Multivitamin Food: Avoid Pills with These Nutrient-Dense Foods

Bump up your levels of vitamins and minerals:

• Spinach and Mixed Baby Greens - source of Vitamin A, Vitamin C, Folate and Manganese
• Avocado - Vitamin E, Vitamin C, Folate, Pantothenic Acid, Magnesium, Potassium and Copper
• Salmon - Vitamin B6, Vitamin B12, Niacin, Potassium and Selenium
• Quinoa - Vitamin B6, Folate, Phosphorus, Magnesium, Iron and Zinc
• Omega 3 Eggs - Vitamin E, Vitamin B12, Vitamin D, Folate and Selenium
• Pumpkin Seeds - Vitamin K, Iron, Magnesium and Zinc

Read more: http://www.thedailygreen.com/healthy-eating/eat-safe/multivitamin-food-0708#ixzz2DXcnP1zs
Foodtraining:

Everyone has different likes, tastes and dietary needs and nobody eats the same three meals, seven days a week. Before reaching for the vitamin jar, try following these simple steps and you will likely cover your nutritional bases:

1. Eat greens or green vegetables twice a day and two other colors too.
2. Have nuts or seeds 1/4 cup a day.
3. Consume 1-2 whole grains daily.
4. An avocado a day (or 1/2 an avocado) may indeed keep the doctor away. My runner up in the fruit (yes, fruit) category would be red peppers. In any case 2-3 fruits a day.
5. If you aren't vegan consider good-quality animal protein once a day. I don't eat a lot of animal protein but will continue to eat poultry and eggs based on this experiment.
6. Select sustainable seafood, such as sardines, shrimp and wild salmon (how's that for a tongue twister), and eat it almost every day

Read more: http://www.thedailygreen.com/healthy-eating/eat-safe/multivitamin-food-0708#ixzz2DXcjuthS

ls worth Popping:
If I had to pick one supplement to suggest, it would be Vitamin D. Most people tested are deficient in D; my D was disastrous. You can get D from egg yolks and sunshine but I think it's worth supplementing. I like liquid D as the casing and coating on many vitamins bothers me and my intestines. Though there's not an RDA for them, omega 3's are also worth your money and especially important for non-seafood eaters.
The idea of a multivitamin, where you get huge amounts of many nutrients at once, remains unappealing. Everyone needs to take an a la carte view of vitamins. Vegans generally need a B12 or B-complex boost, those immune-compromised want to zero in on zinc and if you don't do dairy perhaps consider calcium. We may not necessarily need to be complete from A to Zinc every day, the important thing is to put some time and your own research into your diet and find a regimen that provides for your optimal vitamin and nutritional program.
Lauren Slayton, a registered dietitian, is the founder of Food Trainers, a New York City-based holistic health and nutrition counseling service. She has developed several programs, including Mindful Menus and Market Foodtraining, to give individuals, families, corporations and athletes attainable strategies for managing a healthy lifestyle.


Read more: http://www.thedailygreen.com/healthy-eating/eat-safe/multivitamin-food-0708#ixzz2DXcgvyeS

3 Out-of-the-Box Ways to Make Kale Taste Good

If you're looking for a food that divides the health nuts and the farmers' market crowd from the others, kale is probably it.

It's abundant, cheap and super nutritious but the closest many people get to it is the meat counter at the supermarket, where it's often used as a green base to show off the red cuts of beef.
Before we offer recipes for a kale conversion, let's sing its praises: First, it's a superfood, ranking among the foods with the most Vitamin A, Vitamin K and beta carotene. In many climates, it's an easy-to-grow perennial vegetable, and it's available from the winter farmers' market, given it's tolerance for cold weather.

One word of caution: In the Environmental Working Group's ranking of the dirty dozen foods with the highest pesticide residues, which is based on government testing data, kale and other dark leafy greens have often made the list. So it's a good vegetable to buy organic.

But how do you make it taste good? Some people can drink it raw, in a smoothie, but this article is not for them. Here are a few out-of-the-box ideas that go beyond sauteing or tossing in a salad.
Kale Chips: Simply trim and toss kale greens with olive oil and salt, and bake until crisp for a unique snack, garnish or side dish. One big bunch makes enough kale chipsfor four people to taste, but expect the greens to cook down considerably.

Soups: Kale can be paired with other vegetables, especially potatoes, for a delicious soup. Try peasant-style potato-kale soup or Curly Kale Soup, found in The Big Book of Quick & Healthy Recipes: 365 Delicious & Nutritious Meals in Under 30 Minutes.

Kale-Stuffed Peppers: Chef Louisa Shafia, author of Lucid Food, mixes kale with tempeh, onions and spices for a full-flavored vegetarian stuffed pepper recipe that can even be described "meaty."
Enjoy!


Read more: http://www.thedailygreen.com/healthy-eating/latest/kale-recipes-1201#ixzz2DXbuasQM

Eat your vitamins: 10 foods to add to your diet to get your daily dose

http://www.canadianliving.com/health/nutrition/eat_your_vitamins_10_foods_to_add_to_your_diet_to_get_your_daily_dose_2.php
I no longer know her name or her whereabouts, but I clearly remember one thing about a colleague I met at my first magazine job almost 15 years ago: she never ate. At least, I never saw her eat. The only thing I ever saw her pop into her mouth were handfuls of vitamins and supplements.

"Supplements are not meant to replace a healthy diet," says Stephanie Langdon, a registered dietitian and the owner of Something Nutrishus Counselling and Coaching in Saskatoon. "And taking large amounts of certain vitamins and minerals can be dangerous."

Some people need to take supplements at certain points in their lives. This includes people over the age of 50, women who are pregnant, trying to get pregnant or thinking of trying to get pregnant, and those who have certain allergies, medical conditions or food restrictions, including vegetarians and vegans. For everyone else, however, food is the key to good health.

"The energy your body needs every day for work and play comes from calories, carbohydrates, protein and fat," explains Langdon. "Food also contains fibre, phytochemicals and antioxidants, and has all the nutrients working together."

All you have to do to get the proper vitamins and nutrients is to eat a varied and balanced diet, with special consideration for the following superfoods.

10 amazing foods to add to your diet

Sweet red peppers and kiwis
Oranges may get all the vitamin C glory, but plenty of other fruits and vegetables are even more power-packed with calcium: 1/2 cup (125 mL) of raw sweet red pepper contains 144 milligrams (mg) and one large kiwi contains 84 mg, while a medium orange provides 59 to 83 mg of calcium.

Vitamin C is needed to help grow and repair bones, teeth, skin and other tissues, to protect cells from damage and to maintain a strong immune system, explains Langdon. Aim for 75 mg of vitamin C per day or 85 mg if you’re pregnant and 120 mg if you’re breast-feeding.

Salmon
Fish and seafood are great sources of protein and also of docosahexaenoic acid and eicosapentaenoic acid, two essential fatty acids that are not found in many foods. It only takes two 75-gram (2.5 ounce) servings of these heart-healthy omega-3s per week to meet your requirement.

Fish and seafood are also high in selenium, an antioxidant that prevents cell damage and keeps your thyroid and immune system in top shape. Aim for 55 mg of selenium per day or 60 mg if you’re pregnant and 70 mg if you’re breast-feeding. A 75 gram (2.5 ounce) serving of canned tuna delivers 45 to 60 mg of selenium.

Low-fat milk and fortified yogurt It’s well known that calcium builds strong bones and teeth, but did you know that it is also important for a normalized heart rate, blood pressure, and muscle and nerve function? Vitamin D helps the body absorb calcium and protects against infections. One cup (250 millilitres [mL]) of milk provides 300 mg of calcium and about 100 international units (IU) of vitamin D. Aim for 1,000 mg of calcium and 600 IU of vitamin D per day.

Legumes
"Beans, beans, they’re good for your heart, the more you eat them the more you…" There really is something to the childhood rhyme. Beans are good for your heart because they’re packed with folate, a water-soluble B vitamin that helps create red blood cells, stave off anemia and prevent some birth defects.

Women should aim for 400 micrograms (mcg) of folate per day or 600 mcg if pregnant and 500 mcg if breast-feeding. A 3/4-cup (175 mL) serving of cooked lentils provides 265 mcg of folate. Beans and legumes are also high in protein and fibre.

Berries
Berries are high in vitamin C, folate and antioxidant flavonoids, which help protect cells from damage. They’re also a delicious source of fibre, which aids in weight control, lowers blood cholesterol levels and keeps you regular. A 1/2 cup (125 mL) serving of berries has about 4 g of fibre. Aim for at least 21 to 29 g of fibre per day.

Greens
Kale, collard greens, bok choy, broccoli – the list of nutrient-dense greens goes on and on. Along with a healthy helping of vitamin C, greens are a great source of carotenoids, which may reduce the risk of eye disease, some cancers and heart disease by acting as antioxidants, explains Langdon.

Dark, leafy greens are also high in vitamin K, which is necessary for healing wounds, maintaining blood vessels and keeping bones healthy.

Sweet potato and pumpkin
While vitamin A can be found in liver, dairy products and fish, orange vegetables hold their own with 1,096 mcg of vitamin A in one medium-size sweet potato and 1,007 mcg in 1/2 cup (125 mL) of canned pumpkin. Vitamin A is important for good vision, healthy skin and a strong immune system. Aim for 700 mcg of vitamin A per day or 770 mcg if you’re pregnant and 1,300 mcg if you’re breast-feeding.

Of course, the easiest way to track healthy eating is by following Canada’s Food Guide. Women 19 to 50 years of age should aim for 7 to 8 vegetables and fruits, 6 to 7 grain products, 2 servings of milk and alternatives, 2 servings of meat and alternatives, and 2 to 3 tablespoons of unsaturated oils and fats per day.

Can fast food chains really offer a healthy alternative?

Interestingly I had a similar debate this summer as to whether “subway” the fast food chain was really a  healthy alternative? The consensus around the table was that “of course subway is healthy! After all, look at the fat guy that only consumed subway and lost all that weight”.  Based on that logic, I can eat 12 pounds of deep fried chicken wings and waffles lathered with a pound of butter every single day while doing no exercise - till I’m overweight and unhealthy.  Then one day I’ll decide to make a change in my eating habits and only eat subs – all day every day - and then say hey world look how healthy subway is, I’m no longer sweating butter!  GIVE ME A BREAK!

 My impression was and still remains – food should look and taste like what it is intended to be….food! Over processing and refining food depletes all nutritional value and its health benefits!  How can bread composed of refined bleached white flower, processed and hormone injected sandwich meats, pesticide coated boston lettuce and all the dressings and frills offered by subway for $5.99 possibly  be “healthy”? Take a moment – think about it!  

Though I was tarred and feathers for questioning the health benefits of subway of all places – I am happy to know that I could differntiate between healthy eating and mass marketing.  The model used by fast food chains - mass production/consumption, low cost incentives, and high profit margins – is not conducive to producing healthy food.  In fact it’s an oxymoron.   Big fast food chains don’t care about health benefits, they only care about packaging food so it appeals to consumer and selling their packages of crap on a mass scale.  Read below and learn how the healthy alternatives offered by fast food restos  ie. the average fast-food entrée salad contains 515 calories, 35 grams of fat and 1,545 milligrams of sodium. That’s half a day’s worth of fat and a day’s worth of sodium from just one meal.

I hope this article helps convince those who continue to eat subway and or continue to buy salads from places like McDonad's, thinking their making a healthy choice (selecting a better, heathier alternatibe), to think again!  Maybe, just maybe, you get what you pay for. In the case of subway and other fast food chains, you don’t get much in terms of healthy eating!

 

http://www.theglobeandmail.com/life/health-and-fitness/think-fast-food-salad-is-healthier-think-again/article4103899/

It’s not just the fries and chicken nuggets. Many fast-food entrée salads can also send your diet into calorie and fat gram overload. In fact, some deliver more calories, fat and sodium than a Whopper with cheese (710 calories, 43 grams fat, 1,180 milligrams sodium!).

Wendy’s Spicy Chicken Caesar salad, for example, serves up 770 calories, 49 grams of fat (17 of them artery-clogging saturated fat) and 1,810 milligrams of sodium. Even Wendy’s Baconator sandwich (single) has less – 660 calories, 40 grams of fat and 1,440 milligrams of sodium.

Clearly, eating light isn’t always synonymous with salad. To help you order something relatively healthy from a fast-food menu, I took at close look at entrée salads. Since my last entrée salad analysis for The Globe and Mail in 2007, menus have changed and new salad creations have popped on menu boards.

Included in my evaluation were 30 entrée salads from Arby’s, Burger King, Harvey’s, McDonald’s, Quiznos, Subway and Wendy’s (side salads were not included). Salads were analyzed with the dressing that accompanied the salad. Nutritional information was provided online by each company.
The average fast-food entrée salad weighed in at 515 calories, 35 grams of fat (including 8 grams of saturated fat) and 1,545 milligrams of sodium. That’s half a day’s worth of fat and a day’s worth of sodium from just one meal.

Of course, some salads strayed from the mean. Tipping the scale in calories and fat was Quiznos’s Mediterranean Chicken salad with 770 calories and 19 grams of saturated fat – a full day’s worth. The worst sodium offender was Wendy’s Baja Salad with Cream Red Jalapeno Dressing at 1,920 milligrams of sodium.

To put these numbers in perspective, on average people should limit their total fat intake to 65 grams, saturated plus trans fat to 20 grams and sodium to 1,500 milligrams.

Fast-food outlets aren’t the only place you can find a burger (or two) worth of calories and fat in a plate of greens. Entrée salads served at full-service chain restaurants are often worse, because of bigger portions. I also looked at meal-sized salads from Boston Pizza, Earl’s, Jack Astor’s, Kelsey’s, Milestones and The Keg Steakhouse.

The Keg’s Cobb salad serves up 965 calories along with 74 grams of fat and 1,387 milligrams of sodium. Boston Pizza’s Greek salad packs in 1,040 calories, 105 grams of fat and more than a day’s worth of sodium. Jack Astor’s Asian Chicken Salad comes loaded with 3,056 milligrams of sodium – two days worth. Ouch.

A healthier salad should supply at least four grams of fibre and no more than nine grams of saturated fat and 1,000 milligrams of sodium (this includes dressing). That’s still a lot of sodium. You’ll reduce sodium by roughly 150 to 200 milligrams by using half the portion of dressing.
A salad meal can be a healthier than other menu options, depending on what you order. The following tips will help you trim calories, saturated fat and sodium – and get more nutrition – from your next entrée salad.

Limit bad fats
Extras such as bacon bits, cheese, sour cream, croutons, breaded chicken and crispy fried noodles quickly increase the calorie, saturated fat and sodium counts. Limit toppings high in saturated fat and choose ones that add heart-healthy unsaturated fat such as nuts and avocado.

Add lean protein
Choose salads with grilled or roasted chicken instead of crispy, breaded or fried chicken. Lean steak (e.g. sirloin), fish and seafood are also good choices.
To cut sodium, ask for unseasoned chicken or seafood to top your salad. At Milestones, for instance, the grilled chicken breast adds 650 milligrams of sodium to an entrée Caesar salad. Worse, the garlic prawn skewer has 1,580 milligrams.

Choose dark green lettuce
To increase your intake of vitamins, minerals and phytochemicals, choose salads made with spinach and dark green lettuces such as Romaine and green and red leaf. Iceberg is the least nutritious type of lettuce.

Look for colour
Order salads with plenty of colourful vegetables such as tomato, bell pepper, shredded carrot and purple cabbage. Salads with berries add antioxidants called anthocyanins.

Go easy on the dressing
Don’t use the full package of dressing; half is plenty. For instance, a serving of Subway’s ranch dressing (two ounces) adds 320 calories and 560 milligrams of sodium to your greens. Order fat-reduced dressings if available.

Don’t cut out all fat, though. Fat-free dressings might save calories, but they lack heart-healthy fats. Plus, you need some oil to absorb fat-soluble vitamins and antioxidant nutrients from salad greens and other vegetables.

At full-service restaurants, order dress ing on the side so that you can control how much you use.

Read nutrition information
Most large chain restaurants post detailed nutrient breakdowns of menu items on their websites. To know what you’re eating – and to make a healthier choice – consult this information before you order.

Rating entrée salads: better (not best) bets
A healthier salad (dressed) should supply at least four grams of fibre and no more than nine grams of saturated fat and 1,000 milligrams of sodium. To cut sodium and calories further, use only a half-portion of dressing. (If a choice of dressing was available, the dressing used is described in brackets). The following salads made the grade:

Fast-food restaurants
•McDonald’s Cashew Teriyaki Chicken Salad with Grilled Chicken (Renée’s Asian Sesame): 430 calories, 5 g fibre, 3 g saturated fat, 840 mg sodium

•McDonald’s Spicy Thai Salad with Warm Grilled Chicken (Renée’s Asian Sesame): 350 calories,    5 g fibre, 1 g saturated fat, 820 mg sodium

•McDonald’s Tuscan Salad with Grilled Chicken (Renée’s Yogurt Roasted Garlic): 460 calories, 6 g fibre, 5 g saturated fat, 660 mg sodium

•Subway Oven Roasted Chicken Salad (Ranch): 460 calories, 4 g fibre, 6 g saturated fat, 960 mg sodium

•Subway Veggie Delite Salad (Zesty Italian): 340 calories, 4 g fibre, 3.5 g saturated fat, 505 mg sodium

Full-service chain restaurants
•Boston Pizza Spinach Salad: 430 calories, 4 g fibre, 9 g saturated fat, 690 mg sodium
•Kelsey’s Sonoma Valley Salad: 550 calories, 5 g fibre, 7 g saturated fat, 810 mg sodium
•Milestones California Spring Salad: 620 calories, 6 g fibre, 9 g saturated fat, 490 mg sodium
•Milestones Roasted Garlic Caesar Salad with Grilled Salmon: 695 calories, 4 g fibre, 8.8 g saturated fat, 750 mg sodium

Best before dates - Fact or Fiction?

 http://www.theglobeandmail.com/life/health-and-fitness/ask-a-health-expert/what-do-best-before-dates-on-food-really-mean/article5381341/

The question: What do “best before” dates on food packages mean? Is it safe to eat foods after these dates expire? Are they still nutritious?

The answer: “Best before” dates refer to the quality and shelf life of an unopened food product, not safety. They tell you how long a product will retain its optimum flavour, texture and nutritional value when stored under normal conditions. In Canada, best before dates are required on foods that will keep fresh for 90 days or less. However, many foods show best before dates even though they aren’t required to do so.

Once you open a food, the best before date is no longer valid. For opened packages, manufacturers are required to provide storage instructions on the label when they differ from normal room temperature – for example, “refrigerate after opening” or “keep refrigerated.”

If you store foods properly, many fresh foods like eggs, milk and yogurt can be safely eaten soon after their best before dates have expired. Many packaged foods such as crackers, cookies, canned soup and tinned tuna can be eaten safely long after the best before date. (But be sure to throw away cans that are bulging or leaking – these are not safe to use.)

That doesn’t mean these foods will taste as fresh, however. They may have lost some of their flavour and their texture may have changed. Think of best before dates as suggestions about how long food will retain its freshness.

Although canned and packaged foods have a much longer shelf life than fresh foods, keep in mind they can lose anywhere from 5 to 20 per cent of their nutritional content every year. To ensure you use your canned foods while they maintain peak quality and nutrition, label them with the date they were purchased. When you put your groceries away, rotate your stock. Move older cans to the front so they are used first and keep newer ones in the back. Be sure to store canned foods in a cool, dry, dark cupboard.

“Packaged on” dates are different than best before dates. Mandatory for meat and poultry, these dates tell you the day the fresh food was packaged in the store. The “packaged on date” is usually the starting point for how long you can expect the food to stay safe to eat. I don’t recommend eating packaged fresh foods once the suggested storage time has lapsed.

Time limits for storage

The following list indicates how long you can store refrigerated foods to retain their highest quality – their freshness, taste and nutrient levels. Time limits for meat, poultry and fish also relate to food safety.

• Milk: 7 days after “best before” date, opened or unopened
• Yogurt: 7 to 10 days, opened or unopened
• Cheese, hard: 3 to 4 weeks opened, 6 months unopened
• Butter: 4 weeks after best before date, opened or unopened
• Eggs, in shell: 4 weeks
• Eggs, hard-cooked: 1 week
• Fresh meat: 2 to 4 days
• Fresh ground meat: 1 to 2 days
• Deli meats: 3 to 4 days
• Fresh chicken or turkey, whole or pieces: 2 to 3 days
• Fresh ground poultry: 1 to 2 days
• Cooked chicken: 3 to 4 days
• Fresh fish: 2 to 3 days
• Fresh shellfish: 12 to 24 hours
• Leftover soups, stews, casseroles: 3 to 4 days
• Jams and jellies: 3 to 4 months, opened
• Mayonnaise: 2 to 3 months, opened
• Mustard: 1 year, opened
• Ketchup: 6 months, opened
• Salad dressing or vinaigrette, bottled: 6 to 9 months, opened
• Salsa, bottled: 4 weeks, opened

I wish food snobs hadn't ruined American Thanksgiving.

http://www.nytimes.com/interactive/2012/11/15/dining/thanksgiving-menu-generator.html?ref=dining#/?id=all

 

The Thanksgiving-erator

Still uncertain about what kind of menu to plan for Thanksgiving? Choose from one of the following themes. After answering a few simple questions about your preferences regarding main dishes, sides, desserts and drinks, your menu will be planned for you. The results may be surprising.

I want my menu to be...Hedonist

What’s the main course?

1)       The type of bird is immaterial. But I must have my foie gras.  Foie gras is not enough. I also require black truffles.

2)       I prefer a more conventional turkey, though it should be slathered with at least 1/4 pound of butter.

What are my stuffing options?

1)      Rich

2)      Richer

3)      Richest

Which sides would fit in well? Pick up to two.

1)      A caviar-potato high-low.

2)      When in doubt, stuff a vegetable with lobster.

3)      What's missing from your potatoes? Oh, right. Truffles.

What’s for dessert?

1)      Forget plain pumpkin pie. Give me art.

2)      I want chocolate on the table and I'll settle for nothing less.

3)      Truffles, meet double cream.

What should I drink besides wine?

1)      A splash of bubbly is timeless.

2)      Cider, upscaled.

3)      I can drink truffles, too?

I want my menu to be...colonialist

What’s the main course?

1)      The centerpiece of a centuries-old tradition.

2)      Smother that tradition in oysters.

3)      Turkey was probably not on the table in 1621. Try this.

Which sides would fit in well? Pick up to two.

1)      Pie

2)      Pottage

3)      Pompion

What’s for dessert?

1)      Old world

2)      New world

3)      Timeless

I want my menu to be...nostalgist

What’s the main course?

1)      Anything beside stuffed turkey is heresy.

2)      Turkey? Nonsense. Ham for every holiday.

What are my stuffing options?

1)      Stuffing gone Hawaiian.

2)      Stuffing gone Hollywood.

3)      Stuffing gone wild.

Which sides would fit in well? Pick up to two.

1)      I'd like to work in a can of Campbell's Cream of Mushroom.

2)      Sweet potatoes and marshmallows: I will not be denied.

3)      It's not Thanksgiving if my cranberries don't quiver on the plate.

What’s for dessert?

1)      Dessert should be plainspoken, noble and homey.

2)      Dessert should be the frothy grande dame of the meal.

3)      Dessert should be a showstopper, requiring a blowtorch.

What should I drink besides wine?

1)      It's too early for egg nog, but the crowd has a craving.

2)      A brighter punch for a gathering.

3)      A darker drink for lights-out.

I want my menu to be...extremist

What’s the main course?

1)      I refuse to choose among turkey, duck and chicken.

2)      I crave the most authentic experience I can possibly create.

3)      Starting up the deep fryer makes me feel alive.

What are my stuffing options?

1)      My stuffing must include at least 30 ingredients.

2)      My stuffing must impress my blue-blood guests.

Which sides would fit in well? Pick up to two.

1)      I am devotee of molecular gastronomy.

2)      I am a carnivorous Anglophile to my core.

3)      I wish food snobs hadn't ruined Thanksgiving.

What’s for dessert?

1)      Shock them with something unexpected.

2)      Impress them with something intricate.

3)      Wow them with something otherworldly.

What should I drink besides wine?

1)      Hot. Very hot.

2)      Surprise!

3)      $$$$

I want my menu to be...purist

What’s the main course?

1)      There is only one choice here.

What are my stuffing options?

2)      I'm a New Englander.

3)      I'm a Southerner.

4)      I'm unaffiliated with either, and/or I just want some sausage tucked in there.

Which sides would fit in well? Pick up to two.

1)      Potatoes. Milk. Butter. Perfection.

2)      I want something green, but let's not upset anyone by deviating from casserole.

3)      Put some bread on the table.

4)      Cranberries must make it onto the menu.

What’s for dessert?

1)      Pecans with a splash of bourbon.

2)      Bring pumpkin and chestnut together in a pie pan.

3)      This is America.

What should I drink besides wine?

1)      Cool and creamy.

2)      Hot and cidery.