Few facts about natural wine
The beneficial properties of wine are legendary. Researchers are finding new arguments – from the ability of wine to protect against heart attack to a positive effect on hearing.
What exactly? Did you know that wine contains:
- tannins that kill bacteria like antibiotics
- substances that break down fat and prevent its accumulation in the liver
- the antioxidant resveratol from the skins and seeds of grapes, it protects blood vessels from “bad” cholesterol and protects against cancer
However, all this concerns just real, natural wine, and not that “cocktail” of stabilizers, dyes, preservatives, “seasoned” with alcohol, which can often be found on store shelves.
What Happens to Digestion When You Drink Natural Wine
- Delight in taste. In the mouth, where digestion actually begins, wine makes the salivary glands work more actively, and the receptors of the tongue enjoy the bouquet.
There are studies that wine kills bacteria in the mouth, heals sore gums, and protects against sore throats and cold sores.
However, savoring glass after glass increases the likelihood of developing alcohol dependence. So be careful with the tastings.
- Why is it better for the “ulcer” to be a “teetotaler”? After entering the stomach through the esophagus, wine stimulates the production of gastric juice and increases acidity. Therefore, if you have an ulcer or an aggravated gastritis, replace the wine with still water.
- Closer to the exit. In the intestines, the polyphenols of wine help the beneficial microflora and stimulate its work. Those who drink the right wine in the right amounts are not at risk of constipation and colitis.
- Cases “pancreatic”. But the pancreas does not like alcohol – ethyl alcohol destroys its cells. You need only 20 g of alcohol per day for 5 years – and the pancreas will “refuse” to produce its enzymes and “float” with fat. Although, some researchers have noted that pancreatic cancer is less likely to occur in those who drink 1 glass of wine a day.
- The main “factory” of the body – how to preserve the liver? The liver “suffers” for a long time. Even low-quality cheap wine with sulfur dioxide as a preservative.
However, her “patience” ends if she is overloaded with excess and low-quality alcohol – cirrhosis has not been canceled yet. Although, on the other hand, good red wine interferes with the accumulation of fat and turning into useless connective tissue. The point is the quantity – no more than 150 ml for women or 300 ml for men per day.
Red versus white: which is better
Red wine owes its health benefits to grape seeds and skins. It was there that scientists discovered almost 600 substances that improve well-being – from tannins to essential amino acids.
White wine is made from light grape varieties, it ferments without a skin, and is best served with fish and poultry. That is, perhaps, everything that is known about white wine.
And white wine contains a lot of nutrients – from magnesium to selenium. There are, however, much less tannins and resveratol.
Choosing red or white is a matter of taste. The main thing is to choose the right one.
Dry, sweet, semi-sweet … What’s the difference
If all the sugar in the fermentation process turns into alcohol, this wine is called dry.
If some of the sugar remains, depending on the amount, the wine becomes sweet or semi-sweet. It depends on both the grape variety and the technology.
For example, French sweet wines from the Bordeaux region with a rich taste are obtained if a special fungus “participates” in the preparation process – noble mold.
With food or separately? How to drink wine properly
It is believed that wine does not need to be eaten with anything to enjoy the taste. However, it is more beneficial for the body to combine wine with suitable food, so as not to harm the stomach.
Consider the bouquet. The more expensive and more complex the wine, the easier the snack. Take a simple good table wine to your culinary “masterpiece”. And for an exquisite drink – for example, fresh fruit.
The snack matters. Do not combine too harsh tastes with wine – vinegar, nuts.
“Cheese – universal”. It goes well with any wine. Serving several types of cheese is a great option.
Attention: if you have at least one of the listed diagnoses, you are not allowed to wine.
- Forget about guilt if you have liver problems – you run the risk of “earning” alcoholic hepatitis and cirrhosis. Moreover, you will not find out about this until it is too late – do you remember that the liver does not hurt? And in the case of a far-reaching process, only transplantation helps.
- Do not drink wine if you have a sick pancreas – at best, this is a chance to “thunder” in the hospital with an exacerbation of pancreatitis. At worst, pancreatic necrosis and resuscitation. Plus the prospect of diabetes in the near future.
- Wine is not allowed during an exacerbation. For any disease of the digestive system – an ulcer or colitis, gallstone disease or gastritis. By succumbing to temptation, you will experience increased pain and inflammation.
- You don’t need to drink wine if you are allergic. There are enough allergens in wine. In addition, this is an extra burden on the liver. Don’t take risks.
- Wine is not recommended for those suffering from migraines. Just a glass of wine – and a migraine attack can “unsettle” for several days.
- There is no need to risk heart disease and hypertensive patients. Have a heart attack or high blood pressure? It is better to replace the wine with something non-alcoholic.
- If you have kidney problems, don’t drink wine. Like any other alcohol.
You decide which wine to drink and how much.