18 February 2008 by Shifrah Combiths
Your Wine and Your Health
Much like coffee, wine has suffered under misjudgment for a long time. Through the history of wine in this country, not only have official health publications suppressed the benefits of clearly positive reports regarding the health benefits of wine; but a generation raised under the influence of Prohibition doctrines also propagated negative perceptions of wine.
As with many things, wine consumption is best in moderation, which is suggested at about one four-ounce drink per day for women and one to two four-ounce servings per day for men. In addition, alcohol of any kind, including wine, should never be consumed while taking prescription drugs. Those with a history of ulcers, liver disease, pancreatitis, kidney or urinary infections, epilepsy, inflammation of the digestive tract, prostate problems, and menopausal women with a history of breast cancer should also not ever drink wine. Furthermore, some people believe that wine could trigger migraine headaches.
All that said, red wine in particular offers a wide range of benefits, mostly related to cardiovascular health and cancer. The Framingham Heart Study indicates that moderate drinkers experience 50% fewer deaths from coronary disease. A 2004 study shows that red wine inhibits the protein that’s responsible for cardio fibrosis, that it dilates blood vessels, and helps to prevent angina and clotting. The alcohol in the wine also raises HDL (the good kind of cholesterol), and helps to prevent LDL (the bad cholesterol) from forming.
A phenomenon known as the “French Paradox” illustrates wine’s effectiveness in balancing cholesterol toward the good variety. The diet of southern France contains many foods rich in cholesterol, such as cheese, butter, and eggs; but, contrary to expectations, these people show lower rates of heart disease. (It’s also good to keep in mind that Europeans tend to drink water with their wine, and don’t regularly indulge in sugar-rich drinks that can pile on the weight. )
The agents in wine that are believed responsible for these benefits are also the elements involved in wine’s cancer-preventing properties. Polyphenols are antioxidants in the skin and the seeds of grapes that protect against cell damage caused by free radicals. Specifically, red wine contains catechins or flavanoids. (White wine-making involves the removal of grape skins, which also accounts for its lighter color. ) Resveratrol and quercetin have also been shown to boost the immune systems, block cancer formation, reduce tumor incidence, and even help preserve cognitive function in the elderly.
Wine’s effects are also believed to aid in digestion and decrease the risk of peptic ulcers by ridding the body of the bacteria which may them. Interestingly, overconsumption of red wine has the exact opposite effect.
Experts do not advise starting to drink wine because of these health benefits; many of wine’s antioxidant properties, for example, are also found in other fruits and vegetables. However, if you do enjoy consuming wine, you need not feel guilty. In fact, in addition to “moderate” consumption, “regular” consumption is integral to the beneficial effects of red wine. Now that’s something to toast to.