Health and moderate wine consumption

Energy Contribution

Humans have integrated wine into their social interactions—which it helps to foster—as well as into their dietary habits, noting how it enhances the flavor of food and provides energy. It has also been incorporated into healing practices, following the discovery of its health-promoting properties, and into spiritual life, as it can induce a state of consciousness conducive to connection.

Moderate Wine Consumption

I would like to convey the idea that the daily intake of a moderate amount of red wine is not a flaw, but rather a virtue—one for which your body will thank you. To support this, consider these two points:

1. Moderate wine consumption during meals promotes good health.

2. A diet that aspires to be called "Mediterranean" must necessarily include red wine.

Unlike fats, carbohydrates, and proteins, alcohol provides no nutrition and can have harmful, toxic effects on the body. This is why, when we recommend wine as part of one's diet, we always emphasize that its consumption must be moderate.

Wine aids in the digestion of food. When we sit down to eat, it becomes a delight for the senses: for the eyes, thanks to its color, clarity, and brilliance; and for the sense of smell, through its diverse aromas. As we prepare to eat and the food arrives, our mouths begin to water, the stomach prepares its secretions, and the digestive tract’s peristaltic movements ready themselves to receive the meal. If the first few bites are accompanied by a sip of wine, the wine’s acidic component helps pepsin—an enzyme—function under optimal conditions to break down proteins. The stomach works with ease, and we can anticipate a smooth digestion; even carbohydrates are less likely to cause flatulence, as they are effectively broken down.

Wine and Digestion

According to Weisse, from West Virginia University, consuming wine with meals aids digestion by destroying bacteria in the stomach. A study by this researcher compares the antimicrobial effects of bismuth subsalicylate with those of wine, finding that the effects of the latter are significantly more potent. Furthermore, Murray found that individuals who consume 3 to 6 glasses of wine per week have an 11% lower risk of infection by *Helicobacter pylori*—a microbial agent now known to play an active role in the development of gastritis, peptic ulcers, and gastric cancer.

It is not advisable to drink wine outside of mealtimes. Consuming it with food prevents alcohol from reaching an empty stomach, slows its absorption—as previously mentioned—and helps regulate the amount consumed by establishing the habit of drinking only during meals.

In a study published in *The Lancet*, Renaud and De Lorgeril noted that when wine is consumed with meals, it is absorbed more slowly, exerting a more prolonged effect on platelets. This prevents them from adhering to the endothelium—precisely when such protection is most needed—during the period when platelets are under the influence of lipids entering the plasma from the digestive process, as these lipids promote platelet reactivity and adhesion.

Due to its polyphenol content, wine possesses anti-rheumatic and anti-allergic properties, partly because of its ability to capture and neutralize oxygen-derived free radicals.

Additionally, wine offers other beneficial effects: it acts as a diuretic—helping to prevent the formation of kidney stones—and can serve as a source of potassium or various vitamins.

 Kidneys and Wine

Curhan, from Harvard University, reported that red wine reduces the risk of developing kidney stones by 39%. This finding came from an extensive study that compared the effects of red wine against those of 21 other types of beverages; the beneficial impact of red wine far surpassed that of the other drinks.

One might ask whether these beneficial effects extend to all types of wine, including rosés and whites. They do, but to a lesser degree. This is because polyphenolic antioxidants—which I will discuss further on—are found in high concentrations in grape skins, seeds, and stems; these are released during the processes of fermentation and maceration. This release is further enhanced by mechanical activation techniques, such as *remontado* (pumping over) or *bazuqueado* (punching down the cap).

The same can be said for what is known as "healthy dietary fiber" (HDF)—the third most abundant component in wine, after water and alcohol—which is present in significantly higher quantities in red wines.

HDFs are soluble, non-digestible polysaccharide fibers with polyphenols bound to their matrix. Their presence was identified through enzymatic treatments and the use of dialysis. The concentration of HDF is 0.2 g/L in white wines, 1 g/L in red wines, and reaches as much as 1.4 g/L in some cases Red wines made from the Monastrell grape variety, characteristic of the Jumilla region.

Dr. Waterhouse, a researcher at the University of California, maintains that wine is one of the best sources of polyphenols and antioxidants available to humans.

Conclusions

In general, daily alcohol intake should not exceed 40 grams, distributed across main meals. For a red wine with an alcohol content of 12% (12°), this translates to a daily amount of less than 400 ml for men. For women, the daily intake should not exceed 300 ml.

There is a well-documented phenomenon of great importance to health: the beneficial effect that red wine has on our arteries, helping to slow their aging.

Article developed by iberoWine