While drinking a lot of alcohol regularly is a recipe for disaster, regardless of the liquor you choose, gin is a little healthier than vodka. With 97 calories per drink, gin is one of the least fattening liquors available. Gin has less sugar and fewer calories than other liquors. If you already consume alcohol, gin may be a slightly healthier option.
They can cause the sugar content of your drink to skyrocket. Like most spirits, both vodka and gin began their lives. Early alchemists experimented with distillation in an effort to purify natural substances, and boiling beer and wine resulted in a liquor that was thought to have healthy effects on the body, ranging from curing diseases to increasing libido (it seems they were right). But different regions came up with their own recipes.
Vodka arrived from Poland to Russia as medicine in the 16th century, and Italian monks as early as the 11th century infused liquors with the medicinal herb juniper. As the science of distillation was refined and the practice spread, people began to realize that following the doctor's instructions was a lot of fun. The most surprising part? “One of the best attributes of tequila is its ability to minimize hangovers,” Friedman insists. However, tequila made with 100 percent blue agave has fewer congeners than hard brown liquors.
Friedman also says that gin provides some skin-improving benefits. Because gin also contains only trace amounts of sugar, it's a good option for controlling your weight. Kevin Ghassemi, a gastroenterologist at the University of California, Los Angeles, told NPR that alcohol generally has a temporary but direct effect on heartburn. This is because alcohol can relax the muscles that connect the stomach and esophagus.
The muscle is supposed to be closed, except when food passes into the esophagus, the doctor explained. If alcohol relaxes that muscle, as it usually does, stomach acid can flow back into the esophagus and that's reflux. So, if you drink gin every night, you can worsen the symptoms of acid reflux. It's easy to think that gin is essentially a flavored vodka, but there are several complexities that set them apart.
Here is a manual that describes the differences and similarities between vodka and gin. Vodka is defined by what it isn't. It is designed to be tasteless (good, other than flavored vodka), transparent and in every way indistinct. The government defines vodka as “neutral spirits or filtered or treated alcohol” so that it has no distinctive character, aroma, flavor or color.
However, Americans love it. Vodka has been the most consumed liquor by volume since 1970, and 32 percent of the liquor market is vodka. The average American drinks the equivalent of more than 3.5 shots of vodka a month. However, in Russia and Eastern Europe, where liquor originated, people consume more than triple that amount.
Russians get a whopping 17.28 shots of vodka a month. Vodka isn't the only clear liquor, of course. There are also cachaza, rum, soju and others. What sets vodka apart is that it can be made anywhere and with a lot of things.
Popular Vodka Brands in the U.S. UU. Includes Smirnoff, Absolut, Svedka, Skyy and Grey Goose. Vodka cocktails generally take on the characteristics and flavors of anything else that is mixed into the beverage.
If it's a vodka and orange soda, it'll mostly taste like orange soda. If it's a cranberry with vodka, it tastes a lot like blueberry. However, there are some iconic vodka cocktails, such as the Bloody Mary, the White Russian, the Moscow Mule and the Vesper Martini, popularized by James Bond. Both gin and vodka can be made with just about anything, but some common bases include corn, wheat, rye, potatoes, grapes, and sorghum.
Other possibilities include carrots, beets and even milk. This is what gives gin its distinctive, invigorating flavor that some people find delicious and others compare to paint thinner. The strange (and for many, surprising) reality is that gin is naturally closest to vodka, and is popularly presumed to be the safest liquor to drink. Vodka and gin are generally made from a fermented grain or potato puree, distilled several times and then diluted with water at 80 degrees or 40% alcoholic alcohol.
In recent years, with the proliferation of artisanal gins and vodkas, the variety of agricultural products used for base liquor goes beyond known grains and includes a wide variety of other crops, such as molasses, fruit, rice, barley and soy. Studies of this type have not been done to determine if gin is a better type of alcohol to consume than others when it comes to bloating. And since it is not allowed to add flavorings or additives to the gin after distillation, it is very clean. These new rules meant that both gin and vodka had to be defined within certain parameters, and those first differences in their names proved useful.
Although there is nothing in gin that can prevent disease, tonic water contains a compound from the bark of the cinchona tree known as quinine. For example, a shot of vodka or gin (1.5 oz) will obviously enter the bloodstream faster than a cocktail taken slowly. Gin, a balm for the souls of London's impoverished lower class, was also the fuel of crime and violence. While gin is the only alcohol that contains a high concentration of this superfood, it is still alcohol, a known carcinogen.
Whether you drink gin every night in a martini or mix it with tonic water, you may be wondering what this alcohol does to your body. The popularity of gin and vodka may have started as an extra dose of medicine, but by the 18th century alcohol had entered the realm of recreation and, along with its growing popularity, the increase in government regulations that tried to profit while keeping their citizens safe: Poorly distilled gin was responsible for several deaths in England, and its extra flavor proved useful in covering up poor distillation methods. The piece is less a hymn to the palaces of Geneva than a condemnation of the uninhabitable conditions that many Londoners had to endure. While other alcoholic beverages have been shown to lower the quality of sleep, the juniper berries in gin have a positive impact on brain chemistry, as they promote restful sleep.
Regular gin contains 37.5 percent alcohol by volume (ABV), while endrine gin has an alcohol content between 20 and 25 percent. . .
