"SLÁINTE" is the standard Irish toast "to your health". 

Before you get "toasted" on your next whiskey, cocktail, beer, cider or even white wine,

you really should read this extract of a recent article from the Natural News Network:


Red wine is turning out to be a superfood.   That’s because red wine contains the entire grape polyphenol group of nutrients.  Polyphenols are the active compounds found in plants that give them healing powers. They also give plants their color and provide antioxidants. The high polyphenol content of red and purple grapes is reflected in their deep, intense colors. More than 200 polyphenols have been identified in red wine, the most notable being resveratrol, quercetin, and catechin.  On the other hand, white grapes are low in polyphenol content.  The power of polyphenols to protect and heal is not surprising considering that polyphenols are the soldiers that stand guard to defend plants from ultraviolent radiation, pests and injury.  They also stand as sentinels against infection from bacteria, viruses, and fungi.

Why not get polyphenols from capsules?   The antioxidant power of extracts is poor compared to the antioxidant power of polyphenol obtained by consuming natural fruits and vegetables. According to Dr. Erik Skovenborg, co-founder of the Scandinavian Medical Alcohol Board, extracted polyphenols are not easily protected from oxidation.  He recommends getting an ample supply of antioxidants from food sources like fruit, vegetables, oils and wine to arm the cells of the body with heavy antioxidant artillery to face any threat.

Red wine is protective of brain neurons.   Polyphenols from red wine, grape skins and grape seeds exhibit strong antioxidant activity. Scientists at the University of Porto in Portugal evaluated this protective effect.  They credited red wine polyphenols for improving the antioxidant status in the brain and preventing free radical induced neuronal damage.  Their study is published in the June 8, 2007 issue of Neuroscience.


Ironically, polyphenols in red wine keep livers safe from alcohol damage.   The accumulation of fat in the liver is a chronic condition commonly associated with drinking alcohol, especially to excess.  But scientists involved in recent research say resveratrol, a member of the grape polyphenol complex, shows promise for preventing and treating human alcoholic fatty liver disease.  Researchers from the College of Medicine at the University of South Florida found that resveratrol reduces the amount of fat produced in the liver.

Red wine gives a boost to dieters.   The ability of resveratrol to inhibit the development of fat cells gives red wine star power as a weight loss aid.  Other laboratory experiments have shown that resveratrol prevents the maturing of fat cells and hinders fat storage in mature cells. It also reduces production of certain cytokines, substances linked to the development of obesity related disorders like diabetes and atherosclerosis.  Resveratrol stimulates the formation of adiponectin, a protein known to decrease risk of heart attack.  Production of this protein is diminished by obesity.

It’s called the “French Paradox”.   The term “French Paradox”  refers to the observation that although the French eat similar amounts of high fat foods, exercise less, and smoke more than Americans do, they appear to have a markedly lower mortality rate from heart disease.  Their studies and others suggest that one of the reasons the French have a lower rate of heart disease is their regular consumption of red wine.  Red wine is prominently featured in the Mediterranean diet, a way of eating that relies upon whole foods along with wine.  This diet has been shown to reduce mortality from all causes. Recent finding have shown that eating as the Mediterranean’s do lowers the chance for metabolic syndrome, stoke, cognitive impairment, and inflammation.

Red wine has stood the test of time.   Plato said, "Nothing more excellent or valuable than wine was ever granted by the Gods to man."  Julius Caesar recommended wine with meals in order to protect his soldiers from gastrointestinal infections and bleeding.  Hippocrates suggested the application of wine as a tranquilizer, analgesic and diuretic.  Hildegard of Bingen (Germany, 1098-1179 AD) used wine to treat cardiovascular disease.  The Medieval physician and scholar Paraclesus reported on the beneficial effect of wine on health in his book Concerning the Generation, Growth, Preservation, Life, Death, Resuscitation and Transmutation of Natural Things.


Here is a link to the amazing Natural News Network, where you can read in-depth articles about natural living, foods, health and the environment:




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