For years, the people of this country have been told of the beneficial effects of drinking red wine. Not becoming an over indulgent wino, but drinking moderate amounts of the stuff that Ernest and Julio Gallo are known to turn out.
The French have been studied, along with the Greeks, both as cultures whose incidence of heart attack, atherosclerosis, and other later life diseases is much lower than normal for the rest of the world. The Italians have also been studied, and to a degree, exhibit the same trends, but it seems to be higher in the French and the Greeks.
After the beneficial components were identified in the wine, the job was not over, as it has been shown in many studies that the beneficial compounds don’t linger in the body, so the effectiveness of the good components in wine was not understood in its fullness. Now it has been shown that the place where all this beneficial stuff happens is right at, and just after, meal time. The red meat we all eat releases compounds that cause big problems when fully integrated into the body. Consumption of red wine allows the antioxidants and toxins from the meat to join and become less problematic.
As someone who really doesn’t like wine, I guess I’m going to have to cultivate a taste for it – cause I do like red meat, and living.
Quote of the day:
Anyone who can handle a needle convincingly can make us see a thread which is not there. – E. H. Gombrich