Wine, in whose composition there are more than one hundred constituents (sugar, alcohol, glycerin, organic acids, tannins, aldehydes, vitamins, minerals, etc..) is among the first foods that man has used to supplement feed. It is known that ancient peoples cherished the food trinity which consists of wine, oil and bread.
Hippocrates, the father of medicine (V century BC) considered wine as “the most wonderful remedy equally useful both for the sick and for the healthy ones”, and the famous French chemist and biologist Pasteur, said that “wine is the healthiest and most hygienic of beverages”.
Today, the question of whether wine can be considered a useful drink for the body competent specialists result in different answers.
The correct answer to this question can be formulated as follows: drinking wine is healthy and useful even for those people suffering from certain diseases, eg bronchitis, broncho-pneumonia, diarrhea colitis, constipation, diabetes (only dry wines, ie without sugar), etc.., only under certain conditions: the wine must be natural, and especially to be consumed in moderation and not daily.
Constantly consumed in large quantities, the wine becomes toxic to the body and can lead to very serious outbreak of disease. There are diseases in which the wine consumption is contraindicated: peptic ulcer disease, liver cirrhosis, severe asthenia, gallstones, hypertension, rheumatic type inflammatory diseases, etc..
Generally, intensely colored wines are hardly supported by the liver.
It’s good to know that in very young wines there are many toxic products for the body and the wine of higher quality of foreign varieties are those obtained from hybrid cattle, regarding the content of vitamins and minerals.
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