THE LATEST NEWS ON THE HEALTH BENEFITS OF WINE:

Remember that old saying about an apple a day keeping the doctor away?  The millennial version of that may see the apple being exchanged for a glass of wine.  Over the last decade especially, the medical profession has become savvy about the health benefits of wine.

Wine drinkers have gained a new appreciation for their favourite beverage, given the vast amount of medical evidence.  Researchers have discovered that wine, in moderation, especially the red varieties, can actually lower cholesterol and control intestinal bacteria (the variety that can cause food poisoning).  They’ve also looked closely at a phenomenon called the French Paradox.  Why did the French, a culture that indulges regularly in buttery croissants, fat rich pates and cigarettes, have less of a chance of developing heart disease than North Americans (2 ½ times less)?  Red wines are rich in compounds that lower cholesterol and prevent harmful low-density lipoprotein (LDL) from sticking to the walls of the arteries.  They also keep blood platelets from sticking together, a process that helps prevent health threatening blood clots.

The key ingredients in wine that result in better health are alcohol and tannin.  Studies have demonstrated that the alcohol is helpful in increasing the body’s protection from heart disease.  The reason is that the alcohol in wine helps raise the levels of high-density lipoprotein, the type that help protect the happy every-day function of the heart.

Ever hear of flavinoids?   They are powerful anti-oxidants that occur naturally in wine.  These mighty compounds prevent LDL, the bad lipoproteins, from oxidizing and wreaking havoc on the natural healthy chemical balance of the body.  In fact, John Folts, a professor of medicine with the Wisconsin Medical School said that the flavinoids in red wine are more powerful than Vitamin E.  Dr. Folts also led a study that found when red wine was given to laboratory animals, it eliminated potentially dangerous blood clots.

When you read about any study that speaks to the health benefits of wine, it normally refers to red wine.  Why is red the superstar health protector?  The explanation is simple.  In the winemaking process, grapes, seeds and stems are mashed into a chunky mixture called “must”.  This is where all those good anti-oxidants reside.  The longer the must ferments, the more the good stuff is released into the wine.  With white wine, this must is removed before the mixture has a chance to darken.  With red wine, the must remains for a longer time, giving the wine more opportunity to absorb these great health defenders.

Scanning the shelves for the most beneficial type of red wine?   Take a look at robust wines like merlot, cabernet sauvignon and petite sirah.  Researchers have discovered close ties between the level of tannin (what makes wine dry) and the healing compound in wine.

Heart protection is just part of the picture here.  For centuries, wine has been coveted by many cultures for its great digestive properties, hence the connection between dining and wine.  In studies, both red and white wines proved to be powerhouse bacteria destroyers, even against the nastiest varieties of bacteria such as E. coli.

Travellers worried about the effects of unfamiliar foods and water may benefit from drinking a glass of wine with their meal as an effective, and truly, enjoyable defense against digestive problems and other common ailments.