Wine and Health
It seems you can hardly turn on the television now a days without the news telling you about another study confirming that wine, especially red wine has health benefits. Just to be confusing the occasional contradictory study also gets published.
Before I go any further please understand that I am not advocating drinking if you do not already, and that I am not offering any advice, just well formed opinions. Please check with your medical practitioner for the final word on wine or anything to do with your health.
Red Wine and Heart Disease
Ever since 60 Minutes did a report on the so called "French Paradox" back in the
early 90s, a great deal of study has gone into why a diet so heavily based on
fats and alcohol consumption should not have greater statistical instances of
heart disease.
Most studies find that there is something about red wine that helps to reduce the negative aspects of many diets. Just what that substance is remains open to debate. The leading theory is that it is something in wine related to tannins called flavanoids.
Red Wine and Cancer
The substances resveratrol and quercetin also found in red wine,
may be responsible for the increase in immune systems and suppression of cancer
in some patients, in some studies. This is far from a cure for cancer and a
great deal more study needs to be done.
I Don't Drink Now, Should I Start?
No. If you don't already drink don't think about starting for your health unless
directed by a physician.
Moderate Drinking
All of the studies agree that the greatest chance for health benefit is among
those who drink no more than two glasses a day of red wine for men, and 1 for
women.
Excessive consumption which means more than one drink an hour on a full stomach can lead to the short term condition known as a hangover and potential long term damage to your body.
Sulfites in Wine
Sulfur dioxide is added to wine to help control microbiological activity.
Without it wine is often unpleasant, tasting strongly of fresh baked bread or
yeast.
A certain amount of sulfites are also naturally present, as they are in most fruits.
To be fair it is Free Sulfites, rather than sulfites in general, that bother a very tiny portion of the population. Free sulfites are very low in wine. In fact orange juice, salad bars and dried fruits each may contain many more parts per million of sulfites than wine does.
Sulfite sensitivity is very rare, if you think you suffer from this, contact your doctor.
Warning labels about sulfites on wine are at least in a great part more about politics than health. It seems there are those who would make wine illegal again. These Neoprohibitionists work in subtle ways, prefering to chip away at public opinion, and create panic. The warning labels on wine is one of their tools. It is good to warn those who may have a problem with sulfites, but it seems unfair to scare the general population for something that is very rare.
Red Wine Headaches In Europe headaches are usually attributed to white wines, so in some instances the problem may be cultural, and more linked to drinking habits than the type of wine consumed. None the less, recent research has identified compounds in some red wines that may be responsible and are working on improving vinification techniques to reduce the risk of red wine headaches.
Perhaps in the not to distant future those who suffer from this unpleasant malady will have the opportunity to enjoy their favorite wines again. In the mean time if red wine gives you headaches try white, or sparkling wines. Some people even find relief by switching to lighter red wine styles such as Pinot Noir.
Wine and Pregnancy
No one wants to put their unborn child at risk, but recent studies, and legions
of doctors outside of the US have found that a small amount of wine can be
beneficial. The theory that is most often held up is that a relaxed mother is
good for the baby.
As with everything on this page, please do not change any of your drinking habits without consulting your physician.
Wine and Diabetes
Red wine actually appears to be helpful to the glycemic index and helps process some forms of carbohydrates. This is borne
out by recent research.