Shaken, Not Stirred

As most of my friends know (and which they sometimes give me grief), I don't drink. I haven't partaken of an alcoholic beverage since I was 5, when my dad gave me a sip of his beer. I was horribly traumatized by the incredibly bitter taste, and I've been turned off of alcohol ever since.

That doesn't mean I don't consume products made with alcoholic products, presuming there's no significant alcohol in the end product. For example, a tomato sauce cooked with a wine is perfectly acceptable. In fact, a tomato sauce cooked with wine is probably a good idea, since the alcohol extracts extra flavor and nutrition which aren't as readily available otherwise.

In my perusing of the interwebs today, I came across a story of the amazing properties of an alcoholic beverage. It turns out that shaking a martini instead of stirring it improves its antioxidant abilities, and both types of martinis are more effective than gin or vermouth alone. Amazingly, this was a supposedly carefully controlled studied published in a peer reviewed journal. I'm not exactly sure how they received funding for the study, but I'm going to guess that they had no trouble finding people to perform the studies. I will also give them props for writing fabulous lines in the paper:

"As Mr Bond is not afflicted by cataracts or cardiovascular disease, an investigation was conducted to determine whether the mode of preparing martinis has an influence on their antioxidant capacity."

and the fabulous conclusion:

"007's profound state of health may be due, at least in part, to compliant bartenders."

So, with this fascinating research showing the potential health benefits of martinis, will I start my Dionysian plunge? Probably not. But at least I have a sense of why 007 was so badass.