Red wine antioxidants don't improve heart health You might not be able to pass off the daily glass of red-wine as good for your heart anymore.Commentsview comments in forum Page 1 You need to be a member of CKA and be logged into the site, to comment on news. |
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Posted By:
2014-05-13 07:26:32
If you take the dark chocolate and dunk it in the red wine, it'll cure you of something.
Mondays.
If you take the dark chocolate and dunk it in the red wine, it'll cure you of something.
Mondays.
Oh Garfield!
METHODOLOGY: For two weeks, lab rats at Rutgers were given the equivalent of an open bar: free access to a liquid diet which, for some of the rats, was spiked with ethanol.
New cells from brains samples during this period were marked so that later, the researchers could go back and count them. The rats' motor skills and associative learning ability were evaluated while they were under the influence.
RESULTS: The rats' blood alcohol concentration was about .08 percent (the legal driving limit in most U.S. states). The researchers considered this moderate. This level of intoxication did not impair their motor skills or their short-term learning.
Daily alcohol exposure, however, did impact the ability of the hippocampus to produce and retain new cells, reducing new brain cell production by nearly 40 percent:
CONCLUSION: A moderate level of regular drinking, for even two weeks, conclude the researchers, "can have profound effects on the structural plasticity in the adult brain."
IMPLICATIONS: A blood alcohol content of .08 percent, which most wouldn't consider a binge, still affects the structure of our brain. The authors warn that while consistent moderate drinking may not be problematic in the moment, its detrimental effects can add up over time -- and can impact our ability to learn new things. Health-wise, the line between how much drinking is healthy and how much is harmful continues to become less clearly defined.
http://www.theatlantic.com/health/archi ... on/264129/
Another scientific "fact" potentially busted after more research. Something for the "science is settled" crowd to ponder.
There has always been speculation that the chemical found in blueberries, grapes, chocolate etc. helped in controlling cholesterol because of 'The French Paradox'. People in France should have a much lower risk of heart disease than their high-cholesterol diet would suggest. The French consume wine #1 overall per capita (the US recently took over #2) so it was thought that was the wine improving their cholesterol.
There is a relationship in some studies that suggests a modest benefit for a moderate amount of alcohol, but that heart disease tends to increase after that.
So there is still benefit from moderate alcohol consumption, but people can't have the second Porterhouse and say 'I'll have another glass of wine to offset it'.
They actually did a study on the effects of high doses of the flavoinids in red wine and chocolate, and had to discontinue the study because people started having kidney failure.
The study I cited above was at .08 blood alcohol. That's three beers for the average man. So keep it under that and it should be good.
I think the French studies are all correlational, so they don't even know if it's wine at all that's producing the paradox. As well, the latest breathless announcement is that saturated fat isn't as bad as it was demonized to be. The French don't seem to pig out the way we do in NA, maybe that has more to do with it. Or just having a snooty attitude keeps you healthy. Maybe it's all that cunilungus. Who knows.
WE always get back to the original idea. Moderation, unprocessed foods, lots of plants.
The study I cited above was at .08 blood alcohol. That's three beers for the average man. So keep it under that and it should be good.
I think the French studies are all correlational, so they don't even know if it's wine at all that's producing the paradox. As well, the latest breathless announcement is that saturated fat isn't as bad as it was demonized to be. The French don't seem to pig out the way we do in NA, maybe that has more to do with it. Or just having a snooty attitude keeps you healthy. Maybe it's all that cunilungus. Who knows.
The French also embrace organ meat much more than we do. For example, the French Bresse Blue Footed Chicken, stuffed with truffle and poached in a pig's bladder, or "le rognon blanc" (testicles), "l�andouillette" warm sausage made in a stomach . . . the only part of a pig the French don't eat is the 'oink'.
Perhaps it's that too.
what the hell is wrong with sausage in a casing made from the innards?
Nothing.
There are even sausages made specifically using the pork anus as the casing. Most good sausage and salumi use natural casings. I've even had some vegetarian casings made from vegetable fiber that were pretty good too.
But things like 'tripe' or 'chicken crests' take some getting used to.