There are two things that do not fail in nutrition, and that is that periodically food comes out new like the elixir of infinite health. It has happened with multiple examples such as acai, a berry of Amazonian origin, very common in our day to day life and with hardly any environmental cost (it is ironic, of course). It seemed that the only source of antioxidants was found in these fruits. It has also happened with oats, previously reviled because they were used to feed cattle, or quinoa, the revelation cereal of the season. Every once in a while a food reigns as the real secret of a healthy and balanced diet, as if, by the mere fact of consuming it, your diet became perfect.
The other is that it is said to be natural. If something is natural, go ahead with it, zero processing, no chemicals, no manipulation, I can consume huge amounts of that food. Natural like life itself, natural like hemlock, like the amanita muscarina, like the puffer fish… Because the fact that something is natural does not mean that it is innocuous, in fact, what was mentioned above is toxic and poisonous.
Natural wine has emerged from this perfect conjunction. Wine has always had the positive side of being a “minor alcohol”; In Spain we have a very accepted and normalized consumption of beer and wine, so much so that, if we do not consume distillates, we consider that we do not drink alcohol. Or well, normal.
In addition, the wine has had the approval of doctors, cardiologists and scientific societies in which it is ensured that a glass of wine a day is heart-healthy, that it contains antioxidants and that our hearts will appreciate it. In fact, in the food pyramid of the Spanish Society of Community Nutrition (SENC), a glass of wine appears, with the message of responsible and moderate consumption. If from a scientific society its consumption is recommended under our criteria, we already know that individual responsibility is like Parcheesi: each one in his house plays as he wants.
Wine, and in particular red wine, is famous for being heart-healthy due to some substances it contains, such as polyphenols, which are antioxidants, and specifically resveratrol, which can be found in the skin of grapes. Consuming wine for resveratrol is taken with a grain of salt, as much more of this antioxidant is obtained by eating grapes.
The defenders of natural wine claim that, being organically grown, it does not contain any or almost no pesticides, but we must not lose sight of the fact that crops, even if they are not organic, have legislated and controlled the amount of pesticide they may contain. the food.
It generates less hangover, they say, since it has a lower alcohol content. That is highly questionable, since all alcohol generates a hangover, and what’s more, a hangover depends on more factors than the way the wine is produced. For example, the amount of alcohol consumed, whether it is accompanied by food or not, tolerance to alcohol, and the metabolism of each one. Men are better metabolizers of alcohol than women, partly because of their body composition and partly because they produce more alcohol dehydrogenation, which is the enzyme that breaks down alcohol. Another curious issue is race; Asian women tolerate alcohol less well, because another enzyme involved in the process of metabolizing it is less effective.
And, of course, they also say that it contains bacteria that can take care of the intestinal flora, because yes, now everything happens to us through the microbiota. I find this point great because I suppose that they disassociate it from the alcohol that this wine contains, which would obviously kill the bacteria and their superpowers.
The reasons for drinking wine must be personal, and have to do with pleasure and taste, but cannot be justified from health. I want to make it clear that any type of alcohol is toxic, and is not recommended under any circumstances. And that it is natural is a production option, but it does not make it healthy in any way.
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