• Tim

HOW MUCH HUMAN? Theoretical weight gained from: New Year's Eve Champagne/Sparkling Wine

360 million glasses of champagne (let's be honest, sparkling wine mostly) are consumed in the US alone on New Years Eve. How many human pounds does this arbitrary "new me" night pack on for us to swear we'll lose it in January but don't?


Corky.

Also Corky! I loved this show. I think it's time for a "Life Goes On" marathon...

As capitalism and consumerism have melded with American daily culture, of course every bit of information about everything we buy is logged and tracked and goal-posted. It's a bit trickier to get the global numbers. But as much as I'd like to think that people across the globe will be reading this and I would in turn like for it to apply to them, I'll be lucky if 4 of my friends check it out. We'll stick with the US numbers, which are bound to be mind boggling anyhow.


As a side note, I bet Corky Thatcher would read every post if we were friends.



The Roadmap


The #'s


I'm including sparkling wine as opposed to true Champagne from Champagne. What's the difference between sparkling wine and champagne? Where it's made. A true Champagne—which is a sparkling wine— comes from the Champagne region in northern France. ta-da! You're smarter.



The NUTRITION


A 4.1 oz. glass of champagne boasts:


Calories 80

Total Fat 0 g

Saturated Fat 0 g

Trans Fat 0 g

Polyunsaturated Fat 0 g

Monounsaturated Fat 0 g

Omega-3 Fatty Acids 0 g

Cholesterol 0 mg0%

Total Carbohydrate 1.2 g0%

Protein 0.2 g

Alcohol 10.3 g

The FORMULA


Calories Sold ÷ 3,500 calories* = Theoretical Human Weight

*1 lb human fat = 3,500 calories


360 million glasses X 80 calories per glass = 28,800,000,000 Calories Sold


28,800,000,000 Calories ÷ 3,500 calories* = 8,228,571.43 Theoretical Human Weight


8,228,571.43 Pounds of Theoretical Human Weight



A little under 8 1/4 million pounds of human weight potentially gained from sparkling wine alone during New Years Eve in the USA. That doesn't account for lost calories from blowing chunks. But it sure is neat.


And here to help us this time is Richard Simmons.


I'm on it, Richard.

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