Wine and health (1)


We started a series of articles on the aforementioned connection between wine and health, with the intention of clarifying what is the reality of this relationship. This is often talked about and often with little or no supporting documentation. There is abundant information. In the search engines of the Internet we can find more than three hundred thousand documents on the subject. We intend to break this information down and make it understandable and weighted. Wine makers are very concerned about the issue and want to fight misinformation. It is well known that health is not played and that it is the most appreciated good by all.

But what is true of this connection? How did this relationship come about? Is this a marketing operation for entrepreneurs in the industry? Or do you have a real foundation? The idea of ​​the healing properties of wine comes from afar. In Greece and Rome, wine was considered a medicine, apart from other uses. It was the first medicine that Hippocrates used to heal his patients. Pasteur said that wine was the healthiest and most hygienic beverage in existence. From the 1980’s onwards there has been an explosion of research on the subject. We aim to find a balance between the problems and the virtues of wine. Wine is an alcoholic beverage, and it is well known that there is a relationship between excessive consumption and a wide range of organic, mental and social illnesses as well as inadequate social behaviour. But consumed in moderation has positive aspects to health. In the following articles, which we propose to be brief, we will review topics such as the history of wine, its composition, the action on the health of its components, the French paradox, relationship with diseases, consumer recommendations, specialized websites and a whole set of information that will be emerging in this series