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Wine & Health

Many of us imbibe too much alcohol from time to time, even though we are well aware that binge-drinking is bad for us.Basically, heavy drinking is never advisable.

A heartening thought
In spite of the above, there is a growing body of evidence to suggest that a moderate daily dose of alcohol, especially in the form of red wine, is beneficial to health.
It can increase resistance to many complaints, from the common cold to cancer, and may also contribute to improved metal ability in old age, especially in women.

So why red wine?
Red wine is considered the thinking person’s ‘medicinal’drink because it provides so much more than alcohol alone.
Grape skins contain organic compounds known as polyphenols including flavonoids, anthocyanins and ‘fat-busters’ active in reducing the risk of coronary heart disease and strokes (by lowering ‘bad’ and raising ‘good’ cholesterol). As we know, red wine is made by macerating the skins in their juice and the polyphenols are retained, but juice intended for white wine is seperated from the skins, so there is little opportunity for the polyphenols to be leached out.

Additionally, it is more usual to drink red wine with food and we are all aware that a good meal lowers the chance of becoming tipsy. A large amount of alcohol is metabolized in the stomach, so if you line it with food, adsorption is effectively slowed down.