Small quantities of good wine not only harm the body, but, on the contrary, it has a beneficial effect.
Every year a huge number of headlines about the health properties of the wine for human health.
But is this really so? Do Newspapers tell people the truth?
Note: a positive effect for human health comes from the moderate consumption of wine is only natural, defined by the American heart Association as 100-120 grams per day.
Promotes longevity
I drink wine people the mortality rate is 34 per cent lower than people who drink beer or other alcoholic drinks. It says a Finnish study in which took part 2468 men over a 29 year period, published in the Journals of Gerontology, 2007.
Reduces the risk of heart attacks
Moderate drinkers suffering from high blood pressure, 30 percent less prone to heart attack than non-drinkers. This information was published by the Harvard school of public health in 2007.
Reduces the risk of cardiovascular disease
Wine contains procyanidins, which protect human from the big problems of the cardiovascular system. Wines from Sardinia and southwest France have more procyanidins than other wines (if we are talking about natural wine, with no added chemicals). This is evidenced by research at Queen Mary University in London, published in 2006.
Reduces the risk of type 2 diabetes
Moderate drinkers have a 30 percent lower risk of developing type 2 diabetes than nondrinkers. The study involved 369 862 people who studied about 12, at the Amsterdam medical centre of the VU University.
Reduces the risk of stroke
The probability that the vessels formed a blood clot, falls by about 50 percent in people who consume moderate amounts of alcohol. This is evidenced by research from Columbia University, which involved 3 176 people over the eight-year period.
Reduces the risk of cataracts
Moderate drinkers are 32 percent less prone to cataracts than nondrinkers, and those who drink wine, up to 43 percent less likely to develop cataracts than those drinking mainly beer. This study involved 1379 in Iceland, and it was published in the journal Nature, 2003.
Reduces the risk of developing colon cancer
Moderate consumption of wine (especially red) reduces the risk of colon cancer by 45 percent. This is evidenced by the study “Stony Brook University”, which was featured 2291 people during the four-year period, published in the “American Journal of Gastroenterology”, 2005.
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