It was a glorious , unseasonably warm Saturday March 13th in Michigan. I suddenly had a worry for my Vitamin C levels. 3.5 double rye whiskey sours later , I think scurvy is defeated for a long while. Better safe than sorry.
Also your levels of β‐methyl‐γ‐octanolide, 2‐methyl‐1‐hepten‐3‐yl acryloylate, 2H3‐syringaldehyde, and of course measurable levels of solid phase dihydrogen oxide.
Stranger
You inspired me. Old Fashioned à l’Orange, Juiced a small orange, muddled the peel and zested it.
It had a splash of scurvy-fightin’ Cointreau too.
Oh, drank it on the front stoop, in the wonderfully warm sun. First time this season!
I’m pretty sure general Medical wisdom says , “when treatment is done; repeat to make double sure”.
I’ll drink to that!
Also your levels of β‐methyl‐γ‐octanolide, 2‐methyl‐1‐hepten‐3‐yl acryloylate, 2H3‐syringaldehyde
With your name I keep trying to fit that to the rhythm of the opening train set verse of “The Music Man”.
It doesn’t get very far, to be honest
Don’t forget, also his levels of ethanol.
Well, alcohol breaks down acetaldehyde, and the quickly into acetyl radicals (not into ‘sugar’ as commonly asserted, although sucrose and fructose are also readily acetylized). From a direct nutritional standpoint alcohol is basically negligible (in any quantity a person could reasonably consume it in) but of course the effects on metabolism and particularly the production of nicotinamide adenine dinucleotide + hydrogen (NADH) are marked and detrimental even in small quantities.
Stranger