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January 2010 – Benefits of Wine

January 2010 – Benefits of Wine

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  • Two decades of feasible studies have shown that red wine can reduce the risk of heart disease and heart attacks by 60%.
  • The Mediterranean diet, which includes a moderate amount of wine, has been proved to reduce the risk of Type 2 Diabetes by up to 83%.
  • It is thought that polyphenols which are present in wine block and / or neutralize toxic plaque that would normally kill brain cells in Alzheimer patients.
  • Some studies have also shown a 56% reduction in risk of Barrett’s Esophageal Syndrome with the consumption of 7-14 glasses of wine ingested throughout the week. Barrett’s is a condition where acid reflux occurs (after ingestion of food) and the acid contents from the stomach cause a burning sensation in the esophagus. This condition has been linked to esophageal cancer.
  • Consumption of red wine has shown a 50% reduction in the risk of cataract formation.
  • Women consuming one glass of wine a day have also shown a 50% reduction in risk for ovarian cancer. This is especially true when comparisons were made with other alcoholic beverages such as beer and spirits.
  • Men consuming from one to two glasses of red wine a day also showed a lung cancer risk reduction – smoking excluded, and a 40% reduction in stroke occurrence.
  • A substance in wine called resveratrol has been shown to protect cells from carcinogenesis.
  • In certain studies, a glass of wine a day has shown to protect against fatty liver disease since the resveratrol in the wine reduces the production of fat formation in the liver.
  • Red wine has also been linked to better digestion of food and it also seems to protect against colon cancer.


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