I subscribe to – and am a fervent reader of – Amy Reily’s monthly Aphrodisiac of the Month newsletter. I am also a fervent lover of red wine, so I was excited to see that this month, the libation took top honors!
In the newsletter, Amy writes that back in the late 1980’s. Dr. Max Lake studied the 400+ flavor compounds in wine. A noted hand surgeon and vintner in Australia’s Hunter Valley, Lake developed a theory that several of those compounds, mainly acids, replicated the scents of human pheromones!
Lake went on to find that the scents in red wine …read more

Valentine’s Day is coming up and I thought it’s the perfect opportunity to bring up the topic of aphrodisiacs once again (remember my entry on chili-hot chocolates?). Did you know that there have been scientific studies backing the claim that Casanova’s reputation may well have been enhanced by his oyster breakfasts?
Until recently, there was no scientific basis for that belief, Fisher added. But what he and his colleagues have discovered is that mussels, clams and oysters contain compounds that have been shown to be effective in releasing sexual hormones such as testosterone and oestrogen. These compounds are D-aspartic acid and …read more