I agree with you. And note taking forces oneself to be focused while providing references for further analysis at a later time as small details can be easily forgotten. Alas, I am very poor at note taking. I guess it is a skill that can be developed.
As for my ankle swelling, I no longer have much doubt about their causes and solutions. When caused by acid uric, there is no doubt that pH balance plays a great role. The most “dramatic” outcome I have experienced was a gout attack to which pain was resolved in about eight hours by drinking ML alkalizing drinks “boosted” with sodium and potassium bicarbonates, and all that without Ibuprophen. In the past, sometimes, the swelling was very intense, so much that just touching the skin would be very painful, and could last days. So, in my opinion, the proof is in the pH balance pudding. Also, uric acid may create water retention as the body tries to reduce the concentration of uric acid, hence the recommendation to drink a lot of water to evacuate it.
If the swelling is because of sodium, it might be unclear if the pH paper will show acidity, as sodium can be alkalizing (hence the multitude of alkalizing formulas involving sodium bicarbonate). But I bet that if the sodium came from food not balanced with potassium, than the sodium came in from salts used as preservatives (e.g. industrial food). If this case, chances are that other preservatives were used (MSG? Does it ring a bell?). And we know those food are packed with other good nutriments such as aspartame .... Especially, prepared meats like sausages contain a lot of “GOOD” filling like nitrates.
Also, a lot of wines contain nitrates, tannins or sulfates. So, add to that, stress, altitude, bad sleep ... than you have an “explosive” combination.
That's a bad case of Cause and Effect!
Therefore, in that situation pH strip would have shown that pH balance would have helped.
Conclusion, pH paper, don't leave home without it!
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Gas – the good spirit of wine
Wines with a fresh, fruity character are in high demand these days. Essential to their production are quick and careful wine preparation, must purification, controlled fermentation and oxidation, as well as thorough hygiene. One noticeable development in the wine technology of today is the growing interest in gas applications.
The use and combination of gases depends on the character of the wine and the expectations of the consumers. Carbon dioxide is particularly suitable for the treatment of rosé and white wines. For red wines, on the other hand, nitrogen is used to a greater extent. The gases that are used in the treatment of wine can be divided into two groups. The first group includes inert gases such as nitrogen and argon. They do not react with the individual components of the wine. The second includes gases such as oxygen and carbon dioxide, which influence the character of the wine.
Nitrogen and carbon dioxide are used in winery management. Both gases are used separately as well as in combination with each other. Carbon dioxide, however, dissolves much more readily in liquids than nitrogen.
Wine growers can use gases in the various stages of wine production – from the grape harvest through to improving the shelf life.
Vinocor, the invisible cork – protective gases in modern winery technology in Austria
In Austria, too, quality-oriented wineries are increasingly using protective gases in wine production.
In particular, high-purity nitrogen and Vinocor, a mixture of high-purity nitrogen and carbon dioxide, are used.
The Federal Office of Viticulture in Austria has tested Vinocor and confirmed that the wine retains its very good quality for two to three weeks if Vinocor is added within a few hours of opening.