Health from the wine glass

Wine is one of the oldest cultural drinks of humanity. Already the ancient Egyptians, Greeks and Romans, he was known as a universal remedy. But it was Hippocrates who introduced the wine into the art of healing for specific applications around 400 BC. He used wine as a fortifying agent for convalescents, as a sedative and sleep aid, for headaches and moods, as a painkiller, in cardiovascular disorders and even in eye diseases. In addition, he prescribed wine in bloating, in bacterial and toxic bowel disease and as a diuretic. Wine was used for superficial wound treatment and some water was added to the water for disinfection.

History of wine in medicine

In ancient Rome, heavy red wines were prescribed for febrile gastrointestinal diseases, bleeding for tannin-rich wines and loss of appetite for old wines. In addition, wine was recommended for envelopes, rubs and massages, especially in open wounds of seriously injured.

In the Middle Ages, in some places - especially in central and northern Germany - pharmacies developed into drinking-cubicles located next to the company. In Germany in 1892 by the local health insurance in Heidelberg, in consultation with the physicians, wine for various diseases prescribed.

Why the French live longer ...

In wine-drinking countries, people die less frequently from cardiovascular disease. Long-term studies have consistently shown that moderate alcohol consumption (compared to alcohol abstinence) has a significantly lower rate of fatal heart and brain infarcts. This applies to both men and women and is particularly pronounced in older age.

Advances in analytical technology have enabled chemists today to identify ever-new ingredients in wine that are candidates for infarct and cancer prevention. They come from the grape skins and are found in the wine, especially in the red, therefore more concentrated than in ordinary grape juice.

In recent years, researchers around the world have begun to intensively study other health-related areas, in particular the links between wine consumption and cancer, kidney stones, osteoporosis, Alzheimer's and dementia. Although initial studies have highlighted the health benefits of red wine, recent research seems to show that moderate consumption of white wine has similarly beneficial health effects.

The ingredients - how can wine be good for your health?

On average, one liter of wine contains: 800 to 900 grams of water, 20 to 30 grams of glucose and fructose, five to ten grams of glycerin, six to twelve grams of various organic acids, 60 to 100 grams of ethyl alcohol, a few grams of potassium, magnesium, calcium and iron, various fermentation residues of wine production.

At first glance, this seems quite "sober". But behind the individual ingredients are sometimes hidden small power packages. Already one to two glasses of wine can contribute to a considerable extent to the daily needs of minerals. This is especially true for potassium, magnesium, calcium and iron as well as for some trace elements. The polyphenol mainly contained in red wines inhibits cell aging, inflammatory processes, blood clotting and thus thrombosis.

For the healthy adult, a dose can be derived from the large number of studies in which health benefits, but still no disadvantages are to be expected:

  • For women: 20 to 30 grams of alcohol per day = 0.2 to 0.3 liters of wine = one to two glasses of wine
  • For men: 30 to 40 grams of alcohol per day = 0.4 l of wine = two to a maximum of three glasses of wine

Regular and moderate wine consumption:

  • Prevents heart attacks and preserves the elasticity of the vessels, because wine improves the blood circulation of the heart muscle, lowers the cholesterol level in the blood, improves the flow property of the blood and reduces the risk of thrombosis.
  • extends life expectancy, because wine contains natural antioxidants, cell aging is slowed and cancer mortality is reduced.
  • Purifies the body, because the kidneys work more actively, wine increases the flow of urine and increases the excretion of waste materials.
  • supports the defense against diseases, because wine lowers the viability of pathogens, can kill bacteria and viruses and increases the body's own immune forces.
  • slows down the bone decalcification and thus prevents the especially dangerous for women osteoporosis.
  • is "bioregeneration" because after strenuous exercise even moderate consumption of wine already replaces valuable minerals, harmonizes the body and refreshes.
  • keeps physically and mentally active, because the age-related degradation of the brain functions is slowed down at moderate wine consumption and improves the brain blood circulation and oxygenation of the brain.
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