Posts Tagged ‘Botha’

Red wine is good for you!

A natural ingredient found in red wine, resveratrol, can help fight off diseases associated with age, a new study shows.
Resveratrol, found in the skin of grapes, has long been touted for its anti-ageing properties.
Researchers are studying this natural compound to help them design better anti-aging drugs.
They think it works by increasing the activity of sirtuins, a family of proteins found throughout the body, which are believed to combat diseases related to getting older, like type 2 diabetes, cancer or Alzheimer’s. Specifically, resveratrol increases the activity of SIRT1, which acts to make our mitochondria — the cell part that turns food into energy in our cells — more efficient, the study says.
The direct link between resveratrol and the SIRT1 protein has been made before, both by the lead author of this latest paper, Harvard genetics professor David Sinclair, and others.
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Of all the health-related questions that end up in the Wine Spectator electronic mailbag, some get asked with a you-can-set-your-watch-by-it type of regularity. We’ve answered them before, and we’ll answer them again, but I thought I’d address these topics here with the help of Dr. Andrew Waterhouse, professor of enology at the University of California at Davis, to weigh in on the three most enduring topics.

Health Myth No. 1: Wine contains a lot of sugar

It’s easy to see where this theory may have started. Grapes have sugar. Wine is made from grapes. Therefore, all wine has sugar? Not so. “If a wine is considered dry, the amount of sugar consumed is quite small,” said Waterhouse. The fermentation process for dry wines eliminates almost all the sugar and converts it to alcohol.

Let’s go to the data: The USDA Nutrition Database lists the amount of sugar in a 5-ounce serving of red table wine at just 0.91 grams. Not to pick on orange juice, but an average 8-ounce serving of the stuff contains 20.9 grams of sugar, so 5 ounces of orange juice contains nearly 14 times as much sugar as the same amount of dry red wine.

However, if you’re a diabetic looking to understand how alcohol affects your blood sugar levels, that’s an entirely different question complicated by the rest of your diet, activity levels and insulin therapy. Even medical practitioners have divided outlooks here: Waterhouse pointed out that in the United States, the convention has been to discourage diabetic patients from drinking, but not so in the United Kingdom. (Recent research suggests that moderate alcohol consumption, which can temporarily lower blood sugar levels, is associated with a lower risk of developing diabetes.) If you’re concerned about how wine affects your blood sugar levels, you should talk to your doctor to find the best approach for you.

Health Myth No. 2: Sulfites in wine cause headaches

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This could or could not be you!

This could or could not be you!

 

hangover [ˈhæŋˌəʊvə]
n
1. (Medicine / Pathology) the delayed aftereffects of drinking too much alcohol in a relatively short period of time, characterized by headache and sometimes nausea and dizziness

{www.thefreedictionary.com}

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New research “empowers” sauvignon blanc producers.

It’s hard to believe that New Zealand sauvignon blanc didn’t exist before 1973. Local winemakers were more interested in turning out bulk-produced Müller-Thurgau. How times change.

Today, sauvignon blanc is one of the country’s major exports, along with lamb, Flight of the Conchords and “The Lord of the Rings.” The aromatic varietal represents four out of every five bottles of wine that leave New Zealand shores. With such a reliance on this cat’s-pee-in-a-gooseberry-bush grape, the industry launched extensive research to explore its key aroma and flavor compounds, and how they relate to viticulture and winemaking.

“In our research program, we wanted to understand the unique characters of New Zealand sauvignon blanc,” explains Dr Simon Hooker, general manager for research at N.Z. Winegrowers. “What are its sensory attributes? Can they be linked back to viticultural management? Are they generated in the vineyard, through winemaking processes, or by the yeasts?”

The findings of six years of research are revealed in a new book, “The Science of Sauvignon Blanc,” authored by U.K. wine writer – and plant biologist – Dr. Jamie Goode.

Hooker says the book presents a “very user-friendly” overview of the questions that prompted the research, and provides the wine industry with “new tools for driving flavor.”

So what did the study program reveal?

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