Protein Snacks and Drinks: Are They Really Worth It?

In recent years, protein snacks and drinks have surged in popularity. From protein bars lining supermarket shelves and even in corner shops, plus ready-to-drink shakes in nearly every fridge at the gym, it’s clear we’ve become a nation increasingly focused on protein. 

But how effective are these products – and do we really need them?

What Are Protein Snacks and Drinks?

Protein snacks and drinks are convenient, often pre-packaged products that promise a quick dose of protein – the macronutrient crucial for building and repairing tissues, supporting immune function, and helping you stay full. Common examples include:

Protein bars

Shakes and smoothies

Yoghurt-based snacks

Protein crisps or nut mixes

Ready-made drinks (milk-based or plant-based)

Many claim to offer muscle support, appetite control, or energy for workouts. But not all products are created equal.

Do We Really Need Extra Protein?

The average UK adult needs around 0.75g of protein per kilogram of bodyweight per day – that’s roughly 56g for a man and 45g for a woman. Most people eating a balanced diet will easily meet or exceed this without supplements.

However, extra protein can be helpful for:

Athletes and regular exercisers

People recovering from illness or injury

Older adults to help maintain muscle mass

Those following a vegetarian or vegan diet

Busy individuals needing a meal on-the-go

For these groups, a convenient snack or shake might bridge the gap between meals or aid muscle repair post-workout.

How Effective Are They?

Effectiveness depends on context – and content. Some protein snacks are little more than glorified chocolate bars with a sprinkling of protein. Others are thoughtfully formulated with high-quality protein sources and balanced nutrition.

What to look for:

At least 10g–20g of protein per serving

Low in added sugars

Natural ingredients over ultra-processed

A good balance of fat and fibre for satiety

Whey or plant-based protein from reputable sources

Used sensibly, protein snacks can be an effective tool for staying fuller longer, fuelling recovery, or preventing overeating later in the day. But they shouldn’t replace real meals too often.

Potential Downsides

Like any convenience food, protein snacks can come with drawbacks:

Highly processed ingredients

Hidden sugars or artificial sweeteners

Expensive compared to whole food alternatives

Not necessarily “healthy” just because they say “protein”

For example, a protein bar with 20g of protein but also 12g of sugar and a list of synthetic ingredients isn’t ideal for everyday snacking.

Whole Food Alternatives

If you're not keen on packaged options, here are some wholesome high-protein snacks you can make at home:

Hard-boiled eggs

Greek yoghurt with berries

Hummus and veggie sticks

Cottage cheese with fruit

Peanut butter on oatcakes

Homemade protein balls or flapjacks

These offer all the protein without the preservatives.

Final Thoughts

Protein snacks and drinks can be effective – especially for active lifestyles or dietary gaps. But they work best as a supplement, not a substitute, for a balanced diet. Always check the label, and when in doubt, whole foods tend to win out.

So next time you grab that protein bar, ask yourself: is this fuelling your body – or just clever marketing in disguise?

The World of Mineral Waters: What Makes Them Special & Top Brands to Try

Mineral water isn't just a fancy bottle on a restaurant table, it's a naturally sourced drink prized for its purity, taste, and potential health benefits. 

But what exactly makes mineral water different from the regular bottled water you see on supermarket shelves? And which brands are worth seeking out?

Let’s take a look.

What Is Mineral Water?

Mineral water comes from a naturally occurring underground spring, rich in minerals such as calcium, magnesium, sodium, and bicarbonate. These minerals are naturally absorbed as the water filters through rock layers over time — no artificial enhancements allowed.

To be legally classified as natural mineral water in the UK and EU, the source must be protected, pollution-free, and the water must be bottled at the source. It cannot be treated except for the removal of unstable elements (e.g. iron or sulphur).

Why People Choose Mineral Water

Many people opt for mineral water due to:

Taste: The mineral content gives each brand a distinctive flavour.

Health perks: High-calcium or magnesium waters may support bone and muscle health.

Digestive benefits: Some sparkling mineral waters aid digestion due to their bicarbonate content.

Leading Mineral Water Brands Around the World

Here are some of the top international and UK mineral water brands, known for quality, taste, and trust:

Evian (France)

Sourced from the French Alps

Light mineral content, smooth taste

Popular worldwide and seen as a premium choice

San Pellegrino (Italy)

Sparkling mineral water with a crisp, slightly salty taste

High in sulphates and calcium

Often seen in fine dining establishments

Gerolsteiner (Germany)

One of the world’s top-selling sparkling mineral waters

High in calcium, magnesium, and bicarbonate

Known for its strong fizz and mineral punch

Perrier (France)

Famous for its strong carbonation and green glass bottle

Often used as a mixer or served chilled on its own

Valser (Switzerland)

Bottled from alpine springs

High in minerals, clean and refreshing

Popular across Europe, now owned by Coca-Cola

Highland Spring (Scotland)

One of the UK's best-known mineral water brands

Naturally sourced from the Ochil Hills in Perthshire

Low in sodium and soft in taste

Buxton (England)

Comes from the Peak District

Now owned by Nestlé

Slightly higher mineral content than Highland Spring

Icelandic Glacial (Iceland)

Sourced from the Ölfus Spring in Iceland

Exceptionally pure and low in minerals

Packaged with a focus on sustainability

Hildon (England)

Natural mineral water from the Test Valley in Hampshire

Still and gently sparkling versions

Served at many premium hotels and airlines

Choosing the Right One for You

Low-mineral waters (e.g. Evian, Icelandic Glacial): Ideal for everyday drinking

High-mineral waters (e.g. Gerolsteiner): Great for athletes or people with mineral deficiencies

Sparkling options (e.g. Perrier, San Pellegrino): Perfect for meals or digestion

Local UK brands (e.g. Highland Spring, Buxton): Budget-friendly and widely available

Sustainability Note

Many brands are now making moves towards recycled packaging, carbon neutrality, and locally sourced bottling to reduce environmental impact. Look for brands with sustainability certifications if this is important to you.

Final Sip

Whether you’re after hydration with a hint of luxury or simply want to try something different from tap or filtered water, mineral waters offer a world of choice. From crisp and sparkling to smooth and still, there’s a bottle to suit every taste.

Why not try a few and find your favourite?

Saturated Fat and Dairy: Then and Now – How Science Has Moved Beyond Ancel Keys

In the 1960s and 70s, Ancel Keys’ diet-heart hypothesis cast saturated fat as the chief villain in our diets. Butter, cheese, full-fat milk, cream, and fatty meats were all branded as threats to heart health.

Fast forward to today, and the story is far more nuanced. Modern research still acknowledges that diet impacts cardiovascular health—but saturated fat’s role isn’t quite what Keys claimed. Let’s explore how the science has evolved.

The Old View: Saturated Fat as the Enemy

Keys’ work linked high saturated fat intake to high cholesterol, and high cholesterol to heart disease.

For decades, health authorities advised the public to replace saturated fats with polyunsaturated vegetable oils and to choose low-fat dairy over full-fat.

Supermarkets filled with “low-fat” yoghurts, margarines, and dairy alternatives. The underlying message:

Less fat = healthier heart.

The New Evidence

Over the past two decades, large-scale studies and meta-analyses have painted a more complex picture:

Not all saturated fats are equal

Saturated fats in processed meats don’t behave the same way in the body as those in dairy or dark chocolate.

Dairy has unique benefits

Fermented dairy products like yoghurt and cheese are linked with lower heart disease risk in several studies. They contain beneficial bacteria, calcium, and bioactive compounds that may counteract any negative cholesterol effects.

It’s what you replace saturated fat with that matters

Replacing saturated fat with refined carbohydrates (like white bread and sugary snacks) doesn’t reduce—and can even increase—heart disease risk. Replacing it with unsaturated fats from nuts, seeds, olive oil, and fish is where benefits show up.

The sugar factor

John Yudkin’s once-dismissed warnings about sugar have been vindicated. Diets high in added sugars, especially from ultra-processed foods, are now strongly linked with obesity, type 2 diabetes, and cardiovascular disease.

Modern Consensus

The latest UK and international dietary guidance no longer calls for an aggressive “low-fat at all costs” approach.

Instead, it recommends:

Balancing fat types – prioritising unsaturated fats, but not automatically fearing all saturated fats.

Eating whole foods – choosing minimally processed dairy, meats, and plant foods over ultra-processed options.

Looking at diet patterns – the Mediterranean and Nordic diets, which include dairy and moderate saturated fat, remain among the healthiest.

From Demonisation to Context

Where Keys’ era saw dairy fat as a universal danger, modern science takes a context-based view:

Cheese and yoghurt? Often beneficial.

Butter? Fine in moderation.

Ultra-processed cakes and biscuits made with palm oil and sugar? Best avoided, regardless of fat type.

Final Thoughts

We owe a lot to Ancel Keys for focusing the world’s attention on diet and heart health. But today’s evidence shows we can put full-fat dairy back on the table—provided it’s part of a balanced, whole-food diet.

The big takeaway? Nutrition science evolves. What was “bad” in the 1960s may, in the light of new evidence, turn out to be far more complicated—and sometimes even good for you.

Ancel Keys: The Man Who Shaped Modern Nutrition – And Why His Work Still Divides Opinion

Few scientists have influenced how we eat as much as Ancel Keys.

In the mid-20th century, his research linking saturated fat to heart disease helped shape decades of public health policy. 

Whole milk, butter, cheese, and fatty meats were pushed aside in favour of low-fat alternatives. 

His famous, some would say infamous, Seven Countries Study became the foundation for the “diet-heart hypothesis” – the idea that reducing saturated fat reduces heart disease risk.

But there’s a twist: later scientists have struggled to reproduce some of his key findings, raising questions about his methodology and the robustness of the evidence that drove this global dietary shift.

The Rise of the Diet-Heart Hypothesis

In the 1950s and 60s, heart disease rates were soaring in the West. Keys proposed that saturated fat raised blood cholesterol, which in turn raised the risk of heart attacks.

The Seven Countries Study seemed to show a strong correlation between nations that ate more saturated fat and those that had higher heart disease rates.

Keys’ message was clear: cut the fat, especially from animal products like dairy, and you could protect your heart. Governments listened. The “low-fat” era had begun.

The Reproducibility Problem

Over time, other scientists tried to repeat Keys’ work. The results? Not as clear-cut.

Different results in different countries – Later studies found populations that ate a lot of saturated fat but had low heart disease rates (for example, the French, often dubbed the “French Paradox”).

The “cherry-picking” criticism – Keys chose seven countries out of a possible 22 for his study. Critics argued that if more countries had been included, the link between fat and heart disease would have been weaker.

Changing dietary science – Large modern meta-analyses, looking at decades of research, have found that the relationship between saturated fat and heart disease is more complicated than Keys suggested. Total diet quality, food processing, and sugar intake all play bigger roles than once thought.

Why His Findings Couldn’t Always Be Replicated

There are several reasons why Keys’ results didn’t hold up consistently:

Observational study limitations – His study could only show associations, not cause-and-effect.

Measurement challenges – Diets were assessed with limited tools, often based on small samples that may not have been representative.

Lifestyle and cultural differences – Exercise, smoking rates, and other factors varied widely and could have influenced heart health as much as diet.

Nutrient focus vs. food focus – Keys looked at nutrients in isolation, but today’s research suggests whole dietary patterns are more important than one nutrient alone.

The Legacy Debate

Some defend Keys, saying he was working with the best data and tools available at the time, and that his work did help reduce certain diet-related risks.

Others argue that his conclusions were overstated, and that public health policy moved too quickly to demonise saturated fat while ignoring sugar and ultra-processed foods.

What’s certain is that his research shaped everything from supermarket shelves to school canteens – and that its reproducibility problems remind us how science evolves.

What We Can Learn Today

Be wary of simple answers – Nutrition is complex; no single nutrient is the whole story.

Wait for weight of evidence – Policy should be based on multiple studies, not one big finding.

Consider the whole diet – Balance, variety, and food quality matter as much as any one nutrient.

Ancel Keys changed the way the world eats – but his work also shows how early science, even from brilliant minds, can be flawed.

The inability to reproduce some of his findings doesn’t erase his impact, but it should make us think twice before we let one study – or one scientist – define our diets for decades to come.

"Debunking Ancel Keys: Why His Dietary Dogma Was Flawed"

https://thatsfoodanddrink.blogspot.com/2024/03/debunking-ansel-keys-why-his-dietary.html

Why Science Often Gets Food Stories Wrong (And What We Should Do About It)

Food is something we all care about, what we eat, what we avoid, what might help us live longer, or what might make us ill. 

So when headlines scream, "Red meat causes cancer!" or "Wine is good for your heart!" it’s no wonder people sit up and pay attention. But how reliable are these scientific-sounding food stories?

The truth? Science often gets food stories wrong, or, more accurately, the way science is communicated to the public often distorts the reality of what was actually studied. 

Let's take a closer look at why this keeps happening, and how we can all become savvier eaters and readers.

1. Nutrition science is incredibly complex

Unlike something like physics, where experiments can be repeated in tightly controlled lab environments, nutrition research often deals with messy, real-life conditions. People eat a huge variety of foods, in different combinations, in different quantities, with varying genetics, lifestyles, and health conditions.

Trying to isolate the effect of one nutrient—like saturated fat or fibre, often relies on observational studies, which can only show associations, not causation. So, if a study shows that people who eat more processed meat have a higher risk of heart disease, it might not be the meat, it might be that they also smoke more, exercise less, or have other dietary factors at play.

2. The media loves a bold headline

Studies are often misrepresented in the media because nuance doesn’t sell. A story like “Small-scale study suggests possible link between compound X and reduced risk of disease Y, but more research is needed” won’t make the front page. But “CHEESE CURES CANCER” just might.

The result? We’re whiplashed by contradictory stories: one week eggs are bad for you, the next week they're a superfood. It creates public confusion and fuels distrust in science, when in fact, it’s often the journalism that’s the problem—not the science itself.

3. Industry funding and biases can play a role

Sometimes the science is skewed from the beginning. A company funding research into its own product can influence study design, publication, and interpretation of results. That doesn’t mean all industry-funded research is invalid, but it does require a critical eye.

Think of studies funded by soda companies that try to downplay the link between sugar and obesity, or food industry-backed research focusing on exercise rather than diet in tackling weight gain. These subtle shifts in focus can have a massive impact on public perception.

4. Science changes—because that’s how science works

We often forget that science is not a fixed truth—it’s a method. When new studies come out that contradict older ones, that doesn’t mean the whole field is unreliable. It means we’re learning more and refining our understanding. But to the public, it can feel like scientists are constantly changing their minds.

This is especially difficult in food and health reporting, where people understandably want clear, simple answers. Unfortunately, science rarely offers certainty, it offers probability, patterns, and evolving insight.

5. What can we do about it?

Don’t rely solely on headlines. Dig deeper or wait for reviews from trusted health sources like the NHS, the British Dietetic Association, or reputable health journalists.

Beware of “miracle” foods or “evil” ingredients. If something sounds too good or too bad to be true, it probably is.

Understand study types. Randomised controlled trials (RCTs) are stronger than observational studies, but still not perfect. Look for meta-analyses that review many studies on a topic.

Watch out for conflicts of interest. Always ask: who funded the study?

Eat based on overall patterns, not one ingredient. A varied, mostly whole-food, plant-forward diet still holds strong across decades of research.

The relationship between food and health is deeply personal, cultural, and emotional—but it’s also scientific. The problem isn’t with science itself, but how we translate it into public knowledge. If we can learn to question the headlines, understand the limits of research, and think in terms of long-term patterns rather than quick fixes, we’ll all be better off.

So next time you see that catchy article claiming that chocolate, coffee, kale, or ketchup will either kill you or save you, take it with a (moderate) pinch of salt.

Plan Your Next Adventure with the Wetherspoon App – Pints, Pubs and Affordable Stays

If you're after a fun, affordable way to explore the UK, the answer might be closer than you think – right in your pocket. 

The Wetherspoon app isn’t just for ordering pints and cheap breakfasts from your seat – it’s also a surprisingly clever tool for planning travel, discovering new places, and even booking a comfy stay at a Wetherlodge hotel.

Whether you're a solo traveller, a couple looking for a last-minute weekend away, a small family, or a group of mates planning a pub crawl with purpose, the Wetherspoon app makes it easy.

Explore the UK, One Pub at a Time

There are over 800 Wetherspoon pubs across the UK, many housed in stunning buildings rich in local history – from old cinemas and courthouses to libraries and post offices. Using the app’s built-in pub finder, you can instantly see where your nearest ‘Spoons is, or plot a route that takes in a few. Some former cinemas, theatres and opera houses in the chain still stage movie nights, etc.

Check out their regular beer and cider festivals, too. 

Want to do a Wetherspoon road trip? Try creating your own route where each stop includes a visit to a different Wetherspoon pub. Pick a theme – perhaps coastal towns, cathedral cities, or hidden gems – and let the app guide you.

Stay the Night at Wetherlodge Hotels

Many Wetherspoon pubs also offer accommodation through their Wetherlodge hotels – clean, comfortable, and surprisingly affordable places to stay. These are often centrally located, making them perfect for city breaks or overnight stops during longer trips.

You can check availability and pricing through the Wetherspoon website or phone the hotel directly – the app will tell you if the pub has a Wetherlodge attached. For example:

The King's Head Hotel, Monmouth

The Unicorn Hotel, Ripon

The Angel Hotel, Whitby

The Bottle Kiln, Harwich

The Shrewsbury Hotel, Shrewsbury

Keavan’s Port Hotel, Dublin

The Old Borough, Swords, Ireland

Pair your stay with a meal and a drink without ever leaving the building – perfect after a long day of exploring.

Eat and Drink Without Queues or Fuss

One of the best features of the Wetherspoon app is the ability to order food and drink from your table. No queueing at the bar, no pressure to remember your order. It’s ideal if you’re in a new town and just want to relax and take things slow.

The app even remembers your favourites – handy if you’ve got a go-to meal or drink. And if you’re travelling with friends, everyone can use the app to order separately but eat together. And they offer free WiFi, too.

How to Use the Wetherspoon App to Plan Your Adventure

1. Download the App

Free on both iOS and Android.

2. Use the Pub Finder

Search by town or postcode and add stops along your route.

3. Check for Hotels

Look for pubs that offer Wetherlodge rooms if you're planning an overnight stay.

4. Browse Menus in Advance

See what each location offers. Menus can vary slightly depending on the region.

5. Make a Map or Itinerary

Plot out your travel plan – even better if you’re using public transport and want to make sure there’s a pub nearby!

Make It Your Own

Want to celebrate a birthday, a graduation, or just enjoy a change of scene? Plan your route to include quirky towns, hidden gems, or historic cities. Document your journey on social media – there’s a growing community of Wetherspoon explorers sharing their trips under hashtags like #SpoonsTour or #WetherspoonAdventure.

Final Thoughts

Planning an adventure with the Wetherspoon app might not be the first thing you think of – but it’s a budget-friendly and surprisingly fun way to explore Britain. With good food, cheap drinks, and comfy stays in unexpected places, it’s a perfect way to get out there without breaking the bank.

So grab your phone, round up your mates (or go solo!), and start planning your own Wetherspoon journey today.

Sunshine in a Bottle: Meet the New Caribbean Food Brand Here to Spice Up the UK Sauce Scene

Nimi Nosh has made its Tesco debut just in time for summer. The trio of punchy newcomers, Epic Jerk Quick Marinade & Sauce, Cracking Curry Quick Marinade & Sauce and Authentic Pepper Sauce, are now available, bursting with deep, aromatic spices, rich heritage and mouth-tingling intensity.

Designed to give ultimate versatility to spicy food lovers with a simple blend of impactful, plant-based ingredients, these sauces are the ultimate kitchen chameleon: they can be poured, dipped or used to marinade any dish. Think of it as your flavour saviour for home cooking and summer BBQs or whenever your meals need a lift of sunshine and spice.

Founded by Jamaican-born Londoner, Nicole Michael ('Nimi') and inspired by her mother's flavour-packed sauce recipes ('Nosh'), Nimi Nosh brings her family's contemporary Caribbean sauce recipes from the food markets of Kingston to UK kitchen tables for the first time. 

The recipes hitting shelves have been perfected by Nicole's family for decades and, following two years of development and taste-testing at over 70 food markets in the UK, Nimi Nosh is now much-loved by adventurous foodies. The first three products in the range arrived in the sauce aisle at 400 Tesco stores and online this month. 

Nimi Nosh will also launch an online shop later this year which will stock the full range.

Nicole Michael, Founder of Nimi Nosh, told That's Food and Drink: “Growing up in a big Jamaican family, I learnt that every meal is an opportunity for full flavour and true food love. My food adventures are all thanks to my Mum, a food market trader working in Kingston, Jamaica. 

"I spent my childhood helping her at the markets and in the kitchen. I was mesmerised by her artistry in combining specific spices to create sauces that brought sunshine to the hustle and bustle of my town and its people. This is what we've bottled up in this range, a way to 'jam'in the flava' to every meal and make it memorable. 

“We're on a mission to spark a Caribbean food revolution in the UK, so that everyone can buy and enjoy the true taste of Jamaica. To see my mum's sauces on-shelf in the mainstream sauce aisle of the UK's leading retailer means the absolute world.

“Pick up a bottle and play -  marinade your meat, season your veggies or simply drizzle on your plate to add a little bit of spice. With big tings planned, this is just the start for Nimi Nosh.”

Follow Nimi Nosh on Instagram and Facebook.

https://www.instagram.com/niminosh

https://www.facebook.com/profile.php?id=61577881383454

Managing Acid Reflux Naturally: Foods and Supplements That Can Help

Acid reflux is a common condition that affects millions of people every year. If you’ve ever felt a burning sensation rising from your stomach to your throat after eating, you’ve likely experienced it.

 Though occasional acid reflux is usually harmless, chronic reflux – known as gastro-oesophageal reflux disease (GORD or GERD) – can cause discomfort and damage if left unmanaged.

Let’s look at what causes acid reflux, which natural foods and supplements may ease symptoms, and which foods and drinks to avoid.

What Is Acid Reflux?

Acid reflux occurs when stomach acid flows back into the oesophagus, irritating its lining. This is often due to a weakened lower oesophageal sphincter (LES) – the muscle that should close tightly after food enters the stomach.

Common symptoms include:

Heartburn (burning sensation in your chest)

Regurgitation of sour liquid or food

Bloating and burping

A lump-in-the-throat sensation

Chronic cough or hoarseness

Foods That May Help Ease Acid Reflux

Certain foods can soothe the digestive system, reduce inflammation, and help prevent reflux symptoms:

1. Oats

A great start to the day. Oats are high in fibre and absorb stomach acid, reducing the risk of reflux.

2. Ginger

Ginger is a natural anti-inflammatory and has been used for centuries to aid digestion. Try it in teas, smoothies, or grated into soups.

3. Bananas

Low in acid and high in potassium, bananas can help coat the oesophageal lining and reduce discomfort.

4. Melons

Watermelon, cantaloupe, and honeydew are low-acid fruits that are gentle on the stomach.

5. Leafy Greens and Non-Citrus Vegetables

Spinach, kale, cucumbers, and broccoli are low in acid and rich in nutrients.

6. Almond Milk

Unlike cow’s milk, almond milk is alkaline and may help neutralise stomach acid.

Natural Supplements for Reflux Relief

Slippery Elm

Forms a protective coating in the digestive tract. Often taken as a tea or lozenge.

Liquorice Root (DGL)

Deglycyrrhizinated liquorice supports the mucous lining of the stomach and oesophagus. Use caution with liquorice if you have high blood pressure.

Aloe Vera Juice

Soothes inflammation in the gut lining. Choose a version specifically labelled for internal use and free from laxative compounds.

Probiotics

Found in fermented foods or supplements, probiotics help support a healthy gut microbiome, which can aid digestion and reduce reflux.

Chamomile Tea

May reduce inflammation and promote relaxation of the digestive tract, helping to ease symptoms.

🚫 Foods and Drinks to Avoid

Certain foods relax the LES or increase stomach acid production, worsening reflux. Try reducing or avoiding:

High-Fat Foods

Fried foods, fatty meats, full-fat dairy, and creamy sauces slow digestion and increase pressure on the stomach.

Tomato-Based Products

Tomatoes and sauces are acidic and can aggravate the oesophagus.

Citrus Fruits

Oranges, lemons, limes, and grapefruits are high in acid and often trigger symptoms.

Spicy Foods

Chilli peppers, hot sauces, and curry dishes can cause heartburn in sensitive individuals.

Chocolate

Contains both caffeine and theobromine, which can relax the LES.

Caffeine and Carbonated Drinks

Coffee, cola, and fizzy drinks increase acidity and gas, making reflux more likely.

Alcohol

Wine, beer, and spirits relax the LES and can irritate the oesophagus.

Tips for Managing Acid Reflux Naturally

Eat smaller meals more frequently

Avoid lying down after eating (wait at least 2–3 hours)

Raise the head of your bed if reflux occurs at night

Maintain a healthy weight – excess weight increases pressure on the stomach

Wear loose-fitting clothes to reduce pressure on your abdomen

Final Thoughts

While acid reflux can be frustrating, natural strategies – including diet adjustments and herbal remedies – can make a big difference. However, persistent symptoms should be discussed with a healthcare provider, especially if accompanied by unexplained weight loss, difficulty swallowing, or persistent pain.

Try keeping a food diary to help identify your personal triggers – and don’t forget to listen to your gut.

Wine Tour Pro Reveals The 3 Dead Giveaways You're Being A Wine Snob

Wine tour expert identifies three common behaviors that scream ‘wine snob’ and how to avoid them.

Learn the difference between appreciating wine and alienating everyone around you with overblown terminology and corrections.

Expert explains how simple changes can help you enjoy wine culture without the intimidation factor

Wine tourism is booming across America, with more people than ever exploring vineyard trails and tasting rooms from Napa to the Finger Lakes. 

But there's a fine line between wine appreciation and wine snobbery, and crossing it can turn a fun afternoon into an awkward lesson in pretension.

“I've seen it countless times during our tours,” John Kelliher of Grapeline Wine Tours, which has been guiding wine enthusiasts through California's premier wine regions since 2002, told That's Food and Drink.

“Someone wants to show they know about wine, but they end up making everyone else feel uncomfortable or intimidated.”

Kelliher has identified three telltale behaviours that instantly mark someone as a wine snob, and more importantly, how to enjoy wine without alienating your fellow tasters.

The 3 Wine Snob Red Flags

1. Overusing Wine Jargon Like You're Writing Poetry

Nothing kills the vibe faster than someone describing a simple Chardonnay as having “notes of honeyed stone fruit with mineral undertones and a lingering finish that speaks to the terroir's unique expression.”

“When someone starts throwing around terms like ‘mouthfeel’ and ‘tertiary aromas’ for every sip, it's pretty obvious they're trying too hard,” Kelliher explains.

“Real wine knowledge doesn’t mean using the fanciest words. Rather, it’s about helping people connect with what they're tasting.”

The better approach? Keep it simple and relatable. Instead of “mineral undertones”, try “crisp and clean”. Rather than “full-bodied with robust tannins”, say “rich and smooth”. Your fellow tasters will understand what you mean, and you'll sound confident rather than pretentious.

“I tell our guests to describe wine the way they'd describe food to a friend,” Kelliher notes. “If it reminds you of green apples or vanilla, say that. Don't feel like you need a sommelier's vocabulary to enjoy a glass.”

2. Playing Wine Police With Everyone Else's Choices

We've all met that person who can't resist correcting others' wine preferences or techniques. They're the ones who'll interrupt your conversation to inform you that you're holding your glass wrong, or that your taste buds are “underdeveloped” if you prefer sweeter wines.

“The fastest way to ruin everyone's experience is to become the wine police,” Kelliher states. “I've watched people completely shut down because someone made them feel stupid for liking what they like.”

This includes the classic snob move of dismissing entire categories of wine. You know the type: they'll wrinkle their nose at anything that isn't a “serious” vintage or make comments about how “real wine lovers” don't drink rosé.

Instead, try being curious about other people's preferences. Ask what they enjoy about a particular wine rather than explaining why they're wrong. “Some of the most interesting conversations I've had on tours started with someone saying they usually hate reds, then finding one they loved,” Kelliher recalls.

3. Turning Every Sip Into A Performance

Perhaps the most cringe-worthy wine snob behavior is the theatrical tasting ritual. These are the people who swirl aggressively, take multiple loud sniffs, and make exaggerated facial expressions while “analysing” each wine as if they're performing for an audience.

“There's a difference between properly tasting wine and putting on a show,” Kelliher observes. “When someone's making a big production out of every sip, it's usually more about trying to appear knowledgeable than actually enjoying the wine.”

The over-the-top tasting performance often includes unnecessary commentary about every sensation, from the “initial attack on the palate” to the “evolution of flavours across the mid-palate.” It's exhausting to watch and even more exhausting to listen to.

“Good wine tasting is actually pretty subtle,” Kelliher explains. “A gentle swirl, a quick smell, and a thoughtful sip. You don't need to make it look like you're conducting an orchestra.”

The goal should be appreciation over performance. Take your time with the wine, but don't make everyone else wait while you go through an elaborate ritual that adds nothing to anyone's experience.

John went on to tell us: “Wine culture has this reputation for being intimidating, and honestly, a lot of that comes from people who think they need to prove how much they know. I've been doing this for over two decades, and the best wine experiences happen when everyone feels comfortable exploring and asking questions.

“The truth is, wine's are meant to be enjoyed, not analysed to death. Some of my favorite moments on tours are when someone discovers they actually love a wine they thought they'd hate, or when a group starts laughing about how different everyone's taste preferences are. That's what wine culture should be about – connection and discovery, not performance.

“My advice to anyone stepping into wine country is simple: be curious, be respectful of other people's preferences, and don't be afraid to admit when you don't know something. The best wine conversations I've ever had started with someone saying ‘I have no idea what I'm supposed to be tasting here’. That honesty opens doors to real learning and genuine enjoyment.”

You can learn more about their Californian wine tours by visiting them at gogrape.com.

FACTFILE:

Grapeline Wine Tours offers wine tasting tours and transportation throughout California's most celebrated wine regions: Temecula, Paso Robles, Santa Barbara, Sonoma, and Napa. Founded in 2002, the company is known for its top-tier hospitality, expert hosts, and thoughtfully planned itineraries. Grapeline provides wine country tours designed for enjoyment, connection, and discovery, ideal for both first-time tasters and seasoned wine enthusiasts.

Savouring the August Bank Holiday: Foods, Drinks & Places to Go

The August Bank Holiday is the perfect excuse to slow down, soak up the last of the summer sunshine, and indulge in great food, refreshing drinks, and memorable days out. 

Whether you're planning a garden gathering, a picnic in the park, or a mini adventure away from home, here's how to make the most of the long weekend.

Delicious Foods for a Bank Holiday Feast

1. BBQ Bonanza

Fire up the grill and bring on the burgers, bangers, and skewers. Go classic with British sausages and marinated chicken, or mix it up with veggie kebabs, grilled halloumi, and portobello mushrooms.

2. Summer Salads That Shine

Bright, fresh, and seasonal – think heirloom tomato and mozzarella, couscous with roasted vegetables, or a zingy potato salad with spring onions and mustard dressing.

3. Picnic Perfection

Prepare a hamper with Scotch eggs, sausage rolls, quiches, crusty bread, British cheeses, grapes, and a punnet or two of strawberries. Add a chilled bottle of elderflower presse or prosecco for a touch of sparkle.

4. Sweet Treats to Finish

Eton mess, lemon drizzle cake, and scones with jam and clotted cream are always crowd-pleasers. For a twist, try frozen fruit skewers or make your own ice lollies with juice and chunks of fresh fruit.

Drinks to Toast the Holiday

1. Pimm’s O’Clock

No British summer celebration is complete without a jug of Pimm’s, packed with mint, cucumber, strawberries, and oranges.

2. Summer Cocktails & Mocktails

Try a blackberry mojito, a gin and elderflower fizz, or a peach bellini. For alcohol-free options, serve iced hibiscus tea with lemon, or cucumber and mint-infused sparkling water.

3. Craft Beer and Ciders

Support local breweries and stock up on seasonal ales and refreshing fruit ciders—ideal for beer gardens or back garden chilling.

Where to Go This Bank Holiday

1. Seaside Escapes

From Whitby to Brighton, Cornwall to the Norfolk coast, a day at the seaside brings a nostalgic charm. Don’t forget the fish and chips—and maybe a paddle in the sea.

2. Countryside Walks and Pub Stops

Lace up your walking boots and head for the Peak District, Lake District, Yorkshire Dales, or South Downs. Reward yourself with a pub lunch in a thatched inn with a garden.

3. City Breaks with Culture

Cities like Edinburgh, Bristol, or Liverpool come alive with festivals, food markets, and live music over the long weekend.

4. Local Events & Festivals

Check listings for food fairs, beer festivals, vintage car shows, or outdoor cinema nights in your area. Many villages and towns host late summer fetes and carnivals too.

Top Tips for a Brilliant Bank Holiday

Book ahead: Whether it’s a restaurant, hotel, or activity, places can fill up fast.

Pack for British weather: Sunglasses, sunscreen, umbrella, and a jumper—just in case!

Shop local: Support local farms, delis, and bakeries when buying supplies.

Unplug: Take a break from your phone and enjoy the moment—you’ve earned it.

Conclusion

The August Bank Holiday is your golden ticket to enjoying the best of British summer before the season begins to fade. With delicious home-cooked food, refreshing drinks, and delightful places to visit, you don’t need to travel far to create lasting memories.

Whether you’re sunning yourself on the coast, toasting with friends in the garden, or exploring a hidden village pub, here’s to making the most of your Bank Holiday weekend!