Who drinks beer for taste? If you wanted taste, you would be drinking chocolate milk or coke. I'm drinking chocolate milk right now. My life would definitely take a turn for the worse if beer tasted good. Drink beer with every meal. Drink it when I'm thirsty. Drink it to get drunk. I think that might be called alcoholism.
The best beers are the ones with little or no taste. It's refreshing like water, gets you drunk like.... .... beer..... and it doesn't make you sick if you drink too much. Try drinking 3 guiness and not dying on the floor. It's impossible.
WAT
the fuck are you smoking
3 Guinness? Pansy shit. Three properly-poured Guinness on tap (an Irish pub downtown here does it right, at least 80-90% right, which is better than most American bars and Guinness ... I digress) is a delicious way to begin the night.
I prefer to only drink beer that actually tastes amazing (imho, 'course). Though if I do want to get drunk, and I want to have money the next day, unless I'm buying bottles/cans at the grocery store, I won't drink the expensive stuff, at least, not exclusively. Cheap American pilsners are my "lets get drunk" brew of choice, plus they are light, crisp, easy to pound back to back without feeling like you'll burst.
Of course, since I do need to keep my body going, I also drink water, sports beverages, and love the occasional sip of chocolate milk. Juices and water-flavorings are also prone to find themselves in my gullet.
also:
to go further into the gluten sidetrack... I'm just not understanding this.
Drastically cutting back on sugar, curbing the carbs (a little, not excessively), increasing protein intake, and making good choices with unsaturated fats and fibers (as in, a good bit, not excessive)... these are the current health trends that NEED to stick around.
Along with that, there are Low Glycemic [Index] foods... which basically, is a label that reiterates part of what I just said: a good combination of fiber and complex starches (as opposed to a simple starch, or even sugars - sweet potato = low glycemic ... regular potato = high glycemic). Good to eat when cutting back on carbs. Very important for people who have a dire reason to follow blood sugar, but DM is not the subject here.
😉
Removing gluten from your diet for no reason?
And are they still eating grain-based foods, just ones that either never have gluten or have gluten removed?
Without gluten, everything that utilizes wheat is just not the same. Texture is all off without gluten - the proteins of gluten are responsible for the texture of dough (and ultimately the final cooked product).
I mean, it's a damn protein. Unless you have a food allergy to certain grains, or full-out celiac disease.
I do agree, if this is a common trend (I have not encountered it. I tend to avoid hipsters), it's ridiculous and lacks sense.
