Posted on 07/02/2004 3:47:00 PM PDT by aculeus
Resveratrol may be the first real antiaging drug, but don't drink to your health just yet
It seems too good to be true: A drug that would let you eat all the bread, cheese, cream sauce and red meat you wanted without risking coronary disease, while at the same time decreasing insulin levels, decreasing blood pressure, increasing good cholesterol and extending your lifespan to a degree normally achieved through strict dieting.
Welcome to the promises of resveratrol, a compound in red wine that first gained recognition for its role in the French Paradoxthe fact that the fatty food-consuming French have low levels of heart diseaseand is now gaining attention as an antiaging compound that could have the same impact as an extremely low-calorie diet.
Of course, stories of miracle antiaging drugs are so cliché that anyone unfamiliar with recent discoveries would rightly scoff at the notion of life-extending resveratrol pills. But in this case, the story's more complicated than those of sophisticated scam artists and overblown health claims. While the small molecule has attracted much controversy, resveratrol continues to show promise as the first true antiaging drug.
(Excerpt) Read more at betterhumans.com ...
wee wee!
I hope California wine will do, as my palate no longer can stomach French wine. And it gives me the runs.
I've seen all of those young looking winos down town.
As an American of Irish descent, I think a daily dose (or two, or three) of beer will add many many years to my life. It's in the genes.
FWIW, I wouldn't brush my teeth in German wines.
Try wines from Chile... some are excellent.
Aussie wines can be good, too.
French
Runs. I get it. Very subtle.
Is anyone doing research like this on BEER????
health bump
Red Red Wine make me feel so fine........
Penfold's Thomas Hyland Shiraz 2001
http://www.penfolds.com/TheRange/TastingNotes/ThomasHylandShiraz.pdf
*Goes to get another glass..
I shall live forever!! (Hic!)
I'll take Bull's Blood any day!
When the Hungarian army, led by Istvan Dobo, defeated the Ottoman Turks at Eger in 1552 and temporarily halted the Turkish advance into Europe, the city was ensured a sacred place in the country's history books. During the siege, the citizens of the town of Eger opened their wine cellars and drank red wine to give them strength to fight off the enemy. The wine spilled over their beards and onto their armor, coloring them blood red. As the citizens continued their valiant fight against the invading Turks, word spread quickly that the Hungarians were drinking the blood of bulls to make them strong and fierce. The superstitious Turks were fearful and the siege was broken.
Today the beautiful baroque city on the southern mountainside of Hungary's Beech Mountains is famous for its historical buildings and for producing some of Hungary's finest wines. It is here that you'll find a winery that still follows centuries-old traditions. Egri Bikaver, producers of the world famous Bull's Blood, creates its wine in the famous, channelled oak cellars of Eger in honor of the Turkish seige.
Egri Bikaver uses individual grapevine grades, separately picked, in order to produce this wine according to the 500-year-old recipe. Bull's Blood contains the best features of grapes such as Kekfrankos, Cabernet Sauvignon, Merlot, and Oporto. This wine embodies a harmony of tannin, velvetiness, and delicacy, along with its characteristic aroma. Winner of the Silver Metal at the World Wine Championships, Egri Bikaver Bull's Blood upholds the rich traditions of Hungarian winemaking.
Serving Suggestions: Open one our before serving; serve at 60-64 degrees F Egri Bikaver Bull's Blood is an outstanding wine for spicy game, roasts, steaks, and other beef dishes.
Considering I'm most of the way through a bottle of Di Majo Norante Cabernet (1998), this is good news!
L'chaim!
Oh Damn! Does Reared Adm. "Swimmer" Teddy drink Red Wine, or just Scotch?...or just anything?
The advantages of a cellar proliferate!
Wait!!! Except for the bread, isn't that the Atkin's diet? You don't need a drug to eat all the cheese, cream sauce and red meat you want without risking coronary disease, and do all those other things. Just cut the carbs.
One of my pet theories is that sulpha drugs in the gut (introduced by the sulfiting of wine to preserve it) probably kill nasty gut-dwelling-carcinogen-producing single celled critters.
Here's to sulfiting!
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