New York Liquor Law Would Allow Sunday Boozing With Brunch

On Sunday mornings, some New Yorkers count down the minutes till noon, when they can legally order an alcoholic drink to cap their brunch.This blue law - a remnant of the Prohibition era - may soon be history.State legislators voted last week in favor of the so-called "brunch bill" - a looser law allowing Sunday morning drinking in restaurants and bars to start at 10 a.m."It's a good thing because it's already happening, and now we're just going to legalize it," said Igor Krnajski, a real estate developer waiting in a lineup of guests for brunch at Manhattan's Jacob's Pickles, which declined to serve alcohol before noon.Truth is, other restaurants regularly flout the law, serving "bottomless" all-you-can-drink mimosas, bloody marys, bellinis and more before noon.

But they risk being shuttered.That didn't deter some Manhattan watering holes from pleasing guests who arrived before noon.There's no point in keeping that time, said Katrin Turina, sitting with her husband and baby at a sidewalk eatery on Manhattan's Upper West Side, with two glasses of rose wine.Of the legislation passed last week by both the state Senate and Assembly, the marketing expert said: "It's a great idea! Certain laws are made to be adapted when there's no harm, like people drinking earlier on Saturday, but not on Sunday," said Turina. "It should not be different from any other day, as long as you drink responsibly; I think of it as a lifestyle upgrade."The bill's main political backer was Gov. Andrew Cuomo."The agreement to overhaul this state's archaic blue laws will knock down artificial barriers for restaurants and small businesses and help this industry grow even stronger," Cuomo said in a statement, noting that the new hours support a New York industry that makes "some of the best beer, wine, cider and distilled spirits in the world."The Democrat worked with state legislators from both parties and industry leaders to hammer out details of the bill approved in the state Senate and Assembly. Cuomo is expected to sign the legislation soon. It takes effect 60 days after.Restaurateurs are jubilant."Fans of brunch, soccer, football, holidays and all things Sunday-funday can now raise a glass to thank the governor, Senate and Assembly for their agreement to allow alcohol service starting at 10 a.m. on Sunday mornings," said Melissa Fleischut, president of the state Restaurant Association, in a statement.The State Liquor Authority has the power to shut down any establishment that defies the law. The agency was created in 1934, a year after the end of Prohibition, to regulate the manufacture, distribution and sale of alcoholic beverages.The Restaurant Association, which has about 2,000 members, had pushed for an 8 a.m. start time to serve alcohol, but finally accepted the 10 a.m. compromise."We would prefer 8 a.m., but we're grateful for 10 a.m.," says Fleischut.Wolff's Biergarten, in Albany, New York, drew sports fans Sunday morning for European games. But the beer had to wait till noon.For now, New Yorkers must be patient for about two months before the Prohibition-era alcohol law vanishes."It's about time!" says Dale DeGroff, a New York-based mixologist, who last year was inducted into the James Beard Foundation's Who's Who of Food and Beverage in America - a sort of hall of fame.He was once the chief bartender at a midtown Manhattan tavern where he saw the outcome of "useless regulations and antique laws.""You'd see people sitting at the bar, waiting..."- for noon to arrive, DeGroff said. "And there was often a line of people out the door, waiting. It's absurd."

Amazing Barley Water Benefits: Drink Up This Elixir to Good Health

Health Benefits of Barley WaterBarley water ranks high in the category of healthy beverages because it is loaded with essential nutrients. Since barley is a good source of soluble and insoluble fibre, vitamins, essential minerals (calcium, iron, manganese, magnesium, zinc and copper), anti-oxidants and phytochemicals which are believed to lower the risk of heart disease and diabetes, barley water too draws out these benefits to make itself a health booster. Here's why you should give it a try -1. Aids in DetoxificationRegular usage of barley water helps flush out toxins from the body and the intestines through the urinary tract.

This process is primarily triggered by a group of sugars called beta-glucans which are present in the cell walls of barley. It therefore helps in cleansing the internal system of the body.2. Home Remedy for Urinary Tract InfectionsSince barley water acts as a diuretic, in many households in India, it is considered to be a natural remedy for urinary tract infections, and children or adults are often recommended a few glasses of barley water on a daily basis till the infection subsides. It is also said to be a good remedy for kidney stones or cysts.3. Helps in Digestion Related ProblemsIn Ayurveda, barley water is considered as a digestive tonic which helps in facilitating the process of digestion, especially for those who have low 'agni'. Different body types, such as Vata, Pita and Kapha, can also mix in a few spices respectively to further aid in the process. It is often recommended to those suffering from constipation or diarrhoea, and it also helps restore the electrolyte balance during infections.According to the book Barley for Food and Health: Science, Technology, and Products by Rosemary K. Newman and C. Walter Newman, "Barley water is a beverage known since ancient times as a folk remedy or preventative for numerous ailments, such as gastroenteritis and heat exhaustion." Since it is a light beverage, it is easy on the stomach, and because it contains essential minerals, it aids in various processes of the body.

The Contaminant in Your Cup of Tea You Don't Know About

If your idea of a perfect evening is dunking a crisp cookie in a hot cup of tea, then here’s something you need to pay attention to. The tea powder you use could be contaminated with iron filings. Tea powder may have some iron filings present in it because of the way it is processed.  Tea leaves are dried in a sieve fitted with a mesh and then these leaves are cut using iron rollers. The powder is crushed in an iron machinery and some very fine iron particles may get stuck to the tea grains. Later, huge magnets are used to remove these iron filings from powdered tea but it has been found that some particles may remain or get powdered with the tea leaves.

Food authorities across several countries have set limits up to which the iron content is allowed and safe for human consumption. In certain countries like Sri Lanka, this limit goes up to 200 milligrams per kilogram as it has been established that adulteration with iron filings is unavoidable. According to the Food Safety and Standards Authority of India, iron remnants are not considered to be a health hazard if present up to a certain limit but tea traders in India are not happy with the current permissible limit which has been temporarily set at 150mg/kg. They are awaiting the final report by the National Institute of Nutrition.

Tea traders in India claim that it is not possible to have ‘no-amount of iron filings’ in the tea as they may enter due to the wear and tear of old machinery. Further, it has been found that it happens with new machinery as well during the manufacturing process. They have asked this limit to be increased to 500 milligrams per kilogram. As per the current Food Safety Regulations, tea products need to be analyzed by an NABL/FSSAI notified lab on Total Ash, Water Soluble Ash, Water Extract, Crude Fibre and also checked for Metal Contaminants, Mycotoxins, Naturally Occurring Toxin Substances and Pesticide Residues.

On 19 May 2016, the FSSAI issued an order regarding the inspection of tea factories to ensure that all efforts are being made to avoid as much iron contamination as possible. FSSAI has asked the State Enforcement Authorities to carry out these inspections in tea factories to make sure that the FBOs involved in the manufacture and processing of tea using the correct equipment and procedure for the removal of iron filings in tea.

According to National Institute of Nutrition, the Recommended Dietary Allowance of Iron for an average man is 17 milligrams per day and 21 milligrams per day for a woman.  Keeping this in mind, Dr. Rupali Datta, Chief Nutritionist at SmartCooky explains, “Iron is a chemical element that your body needs but the body's metabolism regulates its absorption. Iron toxicity is a rare thing as the body has a great mechanism to keep excess iron out that you may ingest through the tea powder. Moreover, the tannins in tea prevent the absorption on iron by the body. However, if consumed in large quantities it can lead to stomach ache and in severe cases liver problems and even cancer.”