VOV - LIQUOR - ALCOHOL-AND-SPIRITS

Generality

Vov is a hard alcoholic drink that has hen's egg as a characteristic ingredient.
The vov is a commercial version of the "liqueur zabaglione", a homemade recipe to which tonic, energizing and restorative powers are attributed.
Over the years, vov has also become synonymous with the type of drink, so much so that even competing products are often referred to with this name.
The main characteristics of vov are: intense yellow color, creamy consistency, alcohol content of 17.8% and a typical aroma of egg yolk.

Nutritional Characteristics

Contrary to most spirits, the vov "should not" be an empty drink, that is, devoid of nutritional components useful to the "organism. This" statement is justifiable by the nature of the ingredients used for its production, among which the egg yolk appears. "egg.
In fact, if it is true that ethyl alcohol is NOT a nutrient and that sucrose (sugar) does NOT represent a chemical element determining human health (on the contrary, in the Western diet it is often in excess), it is equally true that in the yolk d "egg there are various molecules and ions of some interest.
The egg yolk gives the vov a certain lipid content, as within this ingredient there is a good 49.1% of fat. These include: triglycerides (composed mainly of unsaturated fatty acids, but with a significant percentage of saturated ones), cholesterol (> 1300mg / 100g), phosphatidylcholine (which structures lecithin) and fat-soluble vitamins (beta-carotene or pro vit A , calciferol or vit D and tocopherols or vit E).
In addition, the egg yolk is also rich in hydrophilic molecules, among which proteins (with a high biological value) make up about 15-16g / 100g. Among others: mineral salts (especially iron, phosphorus, zinc and selenium) and water-soluble vitamins (mainly thiamin or B1 and riboflavin or B2, but not only).
It is however necessary to specify that the nutritional characteristics of vov could be estimated only indirectly, that is by examining the chemical composition of the ingredients. On the other hand, if for some elements the result is more or less superimposable, for others it can change radically.Chemical interactions between alcohol and some molecules, as well as any reactions to heat (egg pasteurization), can irreversibly damage the vitamin fraction.
The average portion of vov is limited to about 2 units per day of 40ml, due to its alcoholic concentration (see next chapter).

Ethyl alcohol, which as we will see has various undesirable effects, if taken in moderation, however, does not imply limitations to all diseases of nutritional-metabolic interest; for example, it is tolerated both in the case of type 2 diabetes mellitus and in the case of hypercholesterolemia .

That said, it is necessary to remember that the nutritional profile of vov is characterized by the presence of sucrose, fatty acids and cholesterol, which is why, regardless of the alcohol content, it must in any case be excluded from clinical nutrition for hyperglycemia, hypercholesterolemia, hypertriglyceridemia, overweight. (negatively affected by alcohol, sucrose and fatty acids) and metabolic syndrome.

Vov, Alcohol and Health

Vov is a liqueur with an alcohol content of 17.8% and this characteristic should limit its consumption to 40-80 and never more than 120ml / day, divided into 1, 2 or 3 alcoholic units of 40ml. This parameter varies considerably according to age, sex and any special conditions; however, not all research institutes for health and nutrition provide the same intake limits. In principle, for a healthy adult subject, the average daily dose of vov should be around 2 alcoholic units of 40ml.
Excessive intake of vov can be harmful both for people suffering from certain diseases and for perfectly healthy ones; the risks are the same as those associated with the excess of any alcoholic beverage, with some penalizing factors mentioned in the previous chapter.
Especially people in growth and those in special physiological conditions (pregnant women and nurses) must totally abstain from the consumption of vov.
The abuse of vov can also favor the onset or worsening of various pathologies linked to the consumption of ethyl alcohol; among these we remember: primary arterial hypertension, fatty hepatic steatosis of alcoholic origin (possibly, liver cirrhosis), gastritis (possibly gastric and / or duodenal ulcer), gastroesophageal reflux (possibly Barrett's esophagus), favors the acute illness of crohn's and ulcerative recto-colitis, kidney fatigue (can contribute to organ failure) and various types of cancer, related or not, to the organs mentioned above (liver, esophagus, stomach, intestine, pancreas, etc.).
Vov, much loved by “Sunday” skiers (an ingredient in the famous bombardino), is, on the other hand, completely not recommended for sportsmen who practice intense activity. Although trained subjects generally have a more effective and efficient body than sedentary, they are much more prone to nutritional imbalances. Let's see why.
"Ethyl alcohol has a rather high diuretic and sudorific effect; as it is well known, both renal filtration and sweating exploit a system of expulsion of water and toxins that involves the transport of mineral salts (especially sodium and potassium). This means that, in a state permanently prone to dehydration (typical of endurance athletes), excessive alcohol means hindering the restoration of the hydro-saline balance (instead necessary). Moreover, since it is a psychotropic molecule ( not for nothing is responsible for drug addiction), ethyl alcohol interferes with the correct sleep cycles, limiting rest and interfering with recovery.
In all subjects, ethyl alcohol compromises nutritional absorption, tends to cause diarrhea and alters vitamin metabolism (especially vitamin B1).