Healing spirits of South Kanara

In South Kanara, India (formerly the kingdom of Tulunadu), an area stretching some 150 miles along the Arabian Sea and 25 to 50 miles inland, ancient forms of rural pageantry in honor of particular local Spirits are enacted yearly. These ritualized performances include elements of masked folk drama and epic recitation and serve a valued social role as a form of healing and counselling within village communities. Contemporary practioner-patient interactions are part of an intricate tapestry partaking of customs occurring since times long past, such as the kinship structure (aliya-santana or nephew inheritance), the geopolitical milieu and the myths of Tulunadu. The power of these healing Spirits lies in their ability to reproduce social form through the cultural idiom of therapeutic efficacy.     

Study of alcohol-soluble lignin in cognac spirits

We studied the structure of alcohol-soluble lignin in cognac spirits from Spain (7-year aging) and Azerbaijan (15-year aging). Alcohol-soluble lignin was precipitated and refractionated by means of preparative high-performance liquid chromatography. Lignin was studied by the method of high-performance liquid chromatography and mass spectrometry. Lignin hydrolysis products were assayed by the method of gas-liquid chromatography and mass spectrometry. The structure of lignans was reconstructed from these fragments. Lignans from Spanish and Azeri alcohol were arbitrarily designated as sinapoconiferal triglycoside and glucoferulate flavone diglycoside, respectively.     

The actinidols: nor-isoprenoid compounds in grapes,wines and spirits

The isomeric actinidols, 2,2,6-trimethyl-8-(1-hydroxy)ethyl-7-oxabicyclo[4.3.0]nona-4,9-dienes, have been identified in steam distillates of juices from Vitis vinifera grape vars. Muscat of Alexandria, Chardonnay and Doradillo. The two major isomers of this compound, which were also commonly observed in wines and brandies, were tentatively identified as having a trans-stereochemistry about the dihydrofuran ring in the molecule.     

Science commentary: Why wine might be less harmful than beer and spirits

Objective: To analyse sick leave in women at risk of primary hyperparathyroidism before its diagnosis. Design: Case-control study nested within a screened cohort of postmenopausal women. Cases were women with hyperparathyroidism without prior knowledge of their disease and no traditional symptoms or complications. Controls were women from the screened population without hyperparathyroidism. Setting: Population based screening within a Swedish community. Subject: 48 case-control pairs of women aged 55-70 years. Main outcome measure: Sick leave during the 5 years before diagnosis. Results: Total duration of sickness benefits was longer in the cases than controls, and this discrepancy included sick leave on full time or half time and for periods of longer than a week. Cases had an increased risk of sick leave more than half of the investigated time compared with controls (odds ratio 12). Doctors’ certificates showed that the overrepresented sick leave in the cases related mainly to cardiovascular diseases. Conclusion: Asymptomatic mild primary hyperparathyroidism in postmenopausal women is accompanied by a previously unrecognised morbidity, which has consequences for clinical management of the disorder and its impact on the health economy.

Key messages

• Primary hyperparathyroidism mainly affects postmenopausal women, many of whom lack classic symptoms and complications of the disorder and are currently considered suitable for conservative follow up
• Postmenopausal women with asymptomatic primary hyperparathyroidism drew more sickness benefit than matched controls during the 5 years before the diagnosis
• Cardiovascular diseases were the main cause of sick leave
• The duration of sick leave was not correlated with age or serum calcium concentration
• Mild undiagnosed hyperparathyroidism in postmenopausal women is linked with previously unrecognised ill health of importance to the clinical and economic impact of the disorder

     

Intake of beer, wine and spirits and risk of heavy drinking and alcoholic cirrhosis

Studies have suggested that wine drinkers are at lower risk of death than beer or spirit drinkers. The aim of this study is to examine whether the risk of becoming a heavy drinker or developing alcoholic cirrhosis differs among individuals who prefer different types of alcoholic beverages. In a longitudinal setting we found that both the risk of becoming a heavy or excessive drinker (above 14 and 21 drinks per week for women and above 21 and 35 drinks per week for men) and the risk of developing alcoholic cirrhosis depended on the individuals preference of wine, beer or spirits. We conclude that moderate wine drinkers appear to be at lower risk of becoming heavy and excessive drinkers and that this may add to the explanation of the reported beverage-specific differences in morbidity and mortality.     

Influence of pectinase treatment on fruit spirits from apple mash, juice and pomace

The current investigation was conducted to determine the influence of pectinase treatment on fruit spirits produced from apple mash, juice, and pomace. Crispin apples were processed into apple mash, juice, and pomace in our pilot-plant, and fermented with a commercial Red Star wine yeast (Sachharomyces cerevisiae Davis 904). After fermentation, the samples of fermented apple mash, juice, and pomace were distilled, and the distillates were analyzed by HPLC with a Bio-Rad Aminex HPX 87H column and a refractive index detector. Methanol, ethanol, n-propanol, iso-butanol, and iso-amyl alcohol were identified as the major alcohols in all the apple spirits. Student's t-test results indicate that there are significant differences between the methanol concentrations of pectinase treated and non-pectinase treated apple spirits. Duncan's multiple range tests show significant differences in the concentrations of methanol of the fruit spirits made from apple mash, juice, and pomace. Apple pomace yielded significantly higher methanol concentrations than apple mash and juice. Pectinase treatment had little effect on the concentrations of n-propanol, iso-butanol, and iso-amyl alcohol. It is concluded that fruit spirits made from the pectinase treated mash, juice, and pomace of Crispin apples had methanol concentrations significantly above the United States FDA guidance of 0.35% by volume or 280 mg/100 mL of fruit brandy containing 40% ethanol.     

Unleashing spirits and unbounding gender: Vocal gods and polyvalent discourse in watchi possession*

The paper examines the role played by spirits possession in defining and rearranging social relationships among a group of Watchi‐Ewe. Possession by spirits is instrumental in defining concepts of self at a societal level, and women who come to experience possession refer to this as a life‐changing event which alters relationships between genders, between different categories of women, and also between humans and the cosmological realm. Although gender features prominently as an issue of theoretical interest in the experience of possession, Watchi exegetic explanations challenge some of the assumptions made in contemporary literature about possession, where this phenomenon is considered as an instrument for the constitution of an exclusively female identity.     

Timeline: exorcizing the animal spirits: Jan Swammerdam on nerve function

For more than 1,500 years, nerves were thought to function through the action of 'animal spirits'. In the seventeenth century, René Descartes conceived of these 'spirits' as liquids or gases, and used the idea to explain reflex action. But he was rapidly proven wrong by a young Dutchman, Jan Swammerdam. Swammerdam's elegant experiments pioneered the frog nerve muscle preparation and laid the foundation of our modern understanding of nerve function.     

Conjuring spirits: melancholic play and refusal among alcohol-drinking Lisu men on the China-Myanmar border

Among the ethnic minority Lisu in the Nu River Valley on the China-Myanmar border, Christian missionization and Chinese development have led to cultural loss by paradoxically erasing and reifying Lisu cultural practices. Responding to loss, non-Christian Lisu men gather regularly to drink alcohol, a practice denigrated by state and Christian discourses. Drawing on long-term ethnographic fieldwork, this article argues that alcohol drinking is a form of melancholic play – a mode through which non-Christian Lisu men objectify and refuse cultural loss. Revising conventional understandings of melancholia, in which people are said to be haunted by loss, I analyse how the men exert a haunting force through melancholic play. Incorporating forgotten rituals and summoning abandoned spirits, they reverse hegemonic hierarchies, reshape communal boundaries, and remember lost lifeworlds. By illuminating how melancholia constitutes an active refusal of loss rather than a pathological return of the repressed, this article contributes to understanding how people transform loss into social creativity, agency, and political action.     

Mortality associated with moderate intakes of wine,beer, or spirits.

OBJECTIVE--To examine the association between intake of different types of alcoholic drinks and mortality. DESIGN--Prospective population study with baseline assessment of alcohol intake, smoking habit, income, education, and body mass index, and 10-12 years'' follow up of mortality. SETTING--Copenhagen city heart study, Denmark. SUBJECTS--6051 men and 7234 women aged 30-70 years. MAIN OUTCOME MEASURE--Number and time of cause-specific deaths from 1976 to 1988. RESULTS--The risk of dying steadily decreased with an increasing intake of wine--from a relative risk of 1.00 for the subjects who never drank wine to 0.51 (95% confidence interval 0.32 to 0.81) for those who drank three to five glasses a day. Intake of neither beer nor spirits, however, was associated with reduced risk. For spirits intake the relative risk of dying increased from 1.00 for those who never drank to 1.34 (1.05 to 1.71) for those with an intake of three to five drinks a day. The effects of the three types of alcoholic drinks seemed to be independent of each other, and no significant interactions existed with sex, age, education, income, smoking, or body mass index. Wine drinking showed the same relation to risk of death from cardiovascular and cerebrovascular disease as to risk of death from all causes. CONCLUSION--Low to moderate intake of wine is associated with lower mortality from cardiovascular and cerebrovascular disease and other causes. Similar intake of spirits implied an increased risk, while beer drinking did not affect mortality.