Reply To: Topics

Forums Herbalist Topics Topics Reply To: Topics

#1991
AvatarEK
Keymaster

HEALTH BENEFITS OF WINE:
Has strong anti oxidant health
Has a deterring effect for eating when consumed with food
Has a heart health effect on individuals
Has a stroke sparing effect on the nerves that could be damaged as a result of strokes
It’s used in Europe as a anxiety relieving agent in some hospitals before surgery
Has a longevity effect when used in diet
promotes proper absorption of meals and foods consumed with it
Removes fat from system
Extremely effective against E coli( 85-87%) and Straphoccolus( 75-82%)….. better then the conventional drugs used against these things which are only at best 30% effective
It has B vitamins and minerals which can be supplemented by the use of wine in Diet
It can assist in avoiding iron deficiency
It can be used as a tranquilizing effect against tension and anxiety due to stresses
Wine has all 13 minerals essential for life
MORE INFO ON WINE
WINE
Description
 
Wine is (usually) Alcoholic Beverage made from particular species of Grapes (e.g. Vitus vinifera). It is produced by the fermentation of Grapes by natural Yeasts present in the fruit.
 
 
Health Benefits of Wine
 
Aging Process
 
Red Wine may possess Life Extension properties (due to the ability of the Resveratrol content of Red Wine to increase the activity of Sir2p).
 
Cardiovascular System
 
Red Wine may increase the elasticity of the Arteries.
 
Red Wine may help to prevent Atherosclerosis (by inhibiting the oxidation of LDL Cholesterol and by inhbiting the activation of Nuclear Factor-Kappa B) (due to Oligomeric Proanthocyanidins (OPCs), Resveratrol and Tannins).
 
Red Wine may help to prevent abnormal Blood Clotting both during the period of drinking and during the eighteen hour period following its consumption (due to the Oligomeric Proanthocyanidins (OPCs) and Resveratrol content of Red Wine)..
 
Red Wine may help to protect the Heart from the toxic effects of Free Radicals (due to the Antioxidant effects of Red Wine’s Resveratrol content).
 
Red Wine (moderate consumption = two glasses per day = 250 ml per day) may lower Blood Pressure in Hypertension patients:
 
ùùùCaution: Excessive consumption of Red Wine may increase Blood Pressure.
 
Red Wine may help to prevent Ischemic Heart Disease (due to the Oligomeric Proanthocyanidins (OPCs) content of Red Wine):
 
Red Wine may help to prevent Heart Attack (by helping to prevent abnormal Blood Clotting).
 
Red Wine may reduce the risk of (ischemic) Stroke.
Red Wine may reduce the risk of Thrombosis, both during the period of drinking and during the 18 hour period following its consumption (due to Oligomeric Proanthocyanidins (OPCs) and Resveratrol).
 
Digestive System
 
Wine may stimulate the Appetite (by stimulating the production of Hydrochloric Acid).
 
Red Wine may alleviate Hypochlorhydria (by stimulating the production of Hydrochloric Acid).
 
ùùùRed Wine may protect the Intestinal Wall against the damage caused by Free Radicals.
 
Ears/Hearing
 
Red Wine may help to prevent Noise-Induced Hearing Loss (due to the Resveratrol content of Red Wine).
 
Eyes/Vision
 
ùùùRed Wine may reduce the risk of developing Age-Related Macular Degeneration (ARMD) by approximately 20% (probably due to the Anthocyanosides content of Red Wine).
 
Red Wine may help to prevent Cataracts.
 
ùùùRed Wine may alleviate Eye Fatigue (due to the Oligomeric Proanthocyanidins (OPCs) content of Red Wine).
 
Immune System
 
ùùùWine (especially Red Wine) may help to prevent the Common Cold (persons consuming two glasses of Red Wine or more per day have a 40% reduction in their incidence of the Common Cold).
 
 
Red Wine may kill various types of Detrimental Bacteria (due to the Malvoside content of Red Wine):
 
ùùùRed Wine may kill Escherichia typhi Bacteria in five minutes to four hours (due to Malvoside).
 
ùùùRed Wine may inhibit the toxins produced by Helicobacter pylori.

ùùùRed Wine may kill the Vibrio cholerae Bacteria that causes Cholera (due to Malvoside).
 
ùùùRed Wine may help to prevent some forms of Cancer (by preventing many carcinogens from inducing chromosome mutations (due to Gallic Acid, Resveratrol and Oligomeric Proanthocyanidins (OPCs)):
 
Wine may help to prevent Basal Cell Carcinoma.
 
ùùùRed Wine may help to prevent Breast Cancer (due to the Polyphenols content of Red Wine).
 
ùùùRed Wine may help to prevent Colon Cancer (due to the OPCs content of Red Wine).
 
ùùùWine may help to prevent Lung Cancer.
 
Wine may help to prevent (Non-Hogkin’s) Lymphoma.
 
ùùùRed Wine may help to prevent/treat Melanoma (due to the Resveratrol content of Red Wine).
Red Wine may reduce the risk of developing Mouth Cancer (by 20% – 50%) (due to Oligomeric Proanthocyanidins (OPCs).
 
ùùùRed Wine may stimulate the apoptosis (cell death) of Ovarian Cancer cells (due to the Resveratrol content of Red Wine).
 
ùùùRed Wine may reduce the risk of developing Pharyngeal Cancer (by 20% – 50%) (due to Oligomeric Proanthocyanidins (OPCs))
.
ùùùRed Wine may help to prevent Prostate Cancer (due to the Polyphenols content of Red Wine).
 
Metabolism
 
Red Wine contains significant amounts of Antioxidants:
 
Red Wine scavenges Peroxyl Free Radicals (probably due to the Resveratrol content of Red Wine).
 
Red Wine scavenges Peroxynitrite Free Radicals.
 
ùùùRed Wine may help to prevent Diabetes Mellitus Type 2 and may minimize some of the complications associated with Diabetes Mellitus Type 2.
 
Red Wine may increase HDL Cholesterol levels.
 
Wine (1 – 2 glasses per day) may help to prevent Insulin Resistance.
 
Red Wine may inhibit the oxidation of LDL Cholesterol (due to Oligomeric Proanthocyanidins (OPCs), Resveratrol and Tannins).
 
Red Wine may facilitate weight loss in persons afflicted with Obesity (due to the Resveratrol content of Red Wine increasing the activity of Sir2p).
 
Nervous System
Daily consumption of 200 – 400 ml of Red Wine has been associated with a lowered risk of Alzheimer’s Disease:
 
Red Wine may inhibit the neurotoxic effects of Amyloid-Beta Protein, a neurotoxic Protein strongly implicated in Alzheimer’s Disease (due to the Resveratrol and other Polyphenols content of Grape skins used to produce Wine).
 
Oral Health
 
Red Wine may help to prevent and treat Periodontal Disease.
 
Respiratory System
 
Red Wine may reduce the severity of Asthma.
 
Red Wine may help to prevent/treat Chronic Obstructory Pulmonary Disease (COPD) (due to the Resveratrol content of Red Wine).
 
Wine may Enhance the Function of these Substances
 
Digestive Juices
 
Wine may stimulate the production of Hydrochloric Acid (HCl). [more info]
 
Enzymes
 
Red Wine may increase the production and activity of (endothelial) Nitric Oxide Synthase (NOS).
 
Neurotransmitters
 
Red Wine may increase the production of Nitric Oxide.
 
Polyphenols
 
Red Wine may increase the absorption of Quercetin. references
 
Wine may Counteract these Toxic Substances
 
Amino Acids
 
Red Wine (moderate consumption) may lower elevated Homocysteine levels and may counteract the ability of Homocysteine to cause Atherosclerosis.
 
Enzymes
 
Red Wine may inhibit Aromatase (the enzyme that catalyzes the conversion of Testosterone to Estradiol).
 
Lipids
 
Red Wine may inhibit/delay the absorption of Dietary Fats.
 
Proteins
 
Red Wine may inhibit the neurotoxic effects of Amyloid-Beta Protein (due to the Resveratrol content of Grapes (skins) used to produce Wine). references
 
Red Wine inhibits the activation of Nuclear Factor-Kappa B (NF-Kappa B) in Monocytes and Macrophages (one of the processes that leads to Atherosclerosis).
 
Recreational Drugs
 
Red Wine may inhibit the ability of Tobacco smoke to damage the Endothelium.
 
Wine Contains these Substances
 
(mg of substance per 100 grams of Wine)
 
The longer that Red Wine is stored, the greater its health benefits (this is due to the Polyphenols content of Red Wine increasing with storage).
 
 
Alcohols: Ethanol Methanol ##
Amines: Tyramine
Carbohydrates: 1,700
Lipids: Saponins *
Minerals: Chromium 2.028mcg Boron 0.8
Magnesium 13 Phosphorus 14 Potassium 112
Phenolic Acids: Vanillic Acid Gallic Acid
Syringic Acid Caffeic Acid
Cinnamic Acid Caffeic Acid
Ferulic Acid Chlorogenic Acid
Ellagic Acid
Polyphenols: ** Anthocyanidins: Delphinidin
Pelargonidin
Cyanidin
Peonidin
Petunidin
Malvidin
Anthocyanosides: Malvoside
Flavanols: Oligomeric Proanthocyanosides (OPCs) * 30
Flavonols: Myricetin
Quercetin * Rutin *
Catechin * Epicatechin *
Kaempferol * Hydroxytyrosol *
Stilbenes: Resveratrol #
Acutissimin A *** Acutissimin B ***
Water: 88,500 Red Wine only
 
** Red Wine contains higher amounts of Polyphenols than Red or Purple Grape juice because the process of winemaking extracts the Polyphenols from the seeds and skins of grapes. One glass of Red Wine contains approximately 200 mg of Polyphenols. One glass of White Wine contains approximately 40 mg of Polyphenols.
 
*** Acutissimin A and Acutissimin B are only present in Red Wine that has been stored in Oak barrels. The Vescalagin content of Oak reacts with the Catechin and Epicatechin content of Red Wine, producing Acutissimin A and Acutissimin B, which then become components of the resulting Red Wine. The longer that
 
Red Wine is stored in Oak barrels, the higher its content of these polyphenols.
 
The Resveratrol content of Red Wine is approximately 0.1 – 15.0 mg per liter (average 2.25 mg per liter) – pinot noir grapes appear to have the highest content of all Red Wines while very few White Wines contain any Resveratrol. The Resveratrol content of Wine is related to the length of time the Grape skins are present during the fermentation process. Therefore the concentration is significantly higher in Red Wine than in White Wine because the skins are removed earlier during White Wine production, thereby reducing the amount that is extracted.
 
## Methanol is present in higher quantities in Red Wine than in White Wine. The Methanol content of Wine arises from the action of the enzyme Pectin Esterase (PE) on the Pectin content of Grapes during the mashing stage. In the production of Red Wine the Grape Skins are retained in the mash and in White Wine the skins are removed: the skin is the main source of Pectin. On average Red Wine contains approximately 0.02% Methanol (200 ppm) while White Wine contains about 0.005% (50 ppm).
 
Toxic Effects of Wine
 
Alcohol
 
Red Wine may cause the usual problems associated with excessive Alcohol consumption – this should be kept in mind when considering the usage of Red Wine for therapeutic purposes.
 
Minerals
 
Wine occasionally contains Lead residues (from the seal used to protect the cork).
 
Nervous System
 
Red Wine may trigger Migraines (by causing 100% inhibition of the Phenolsulphotransferase – P (PST-P) enzyme which helps to prevent Migraine).
 
Wine may Interfere with these Substances

Life Force Energy