How to “Wine” The Ayurvedic Way

How to “Wine” The Ayurvedic Way
couple drinking wine
Brittany Wright

Wine has been around for thousands of years, both as a beverage and as a medicine. Researchers have found Egyptian vessels dating from as early as 3150 B.C. that contained remnants of wine. It is believed that the containers originally held large vessels of wine with dissolved herbs that was used as an early form of herbal medicine.

The culture of wine consumption may have changed, but its popularity is booming. New surveys show that today’s millennial population drinks more wine than any previous American generation. While moderate wine consumption (one 5 oz. glass daily for women, two for men) has been linked with several positive health outcomes, excessive wine consumption also has its risks.

When discussing the effect of wine in the body, there are two components to focus on: the alcohol and the plant properties derived from the grapes.

Alcohol and Blood Sugar

Alcohol lowers glycemic response (how your blood sugar reacts) following a meal. Intake of alcohol during a large meal decreases post-meal glycemic spikes by up to 37 percent. This is important, since post-meal blood glucose levels are linked with diabetes, inflammation, and heart disease.

Positive health effects associated with wine, however, do not appear to be due only to the effects of its alcohol content. In one study comparing the effects of red wine with 12 percent alcohol vs 6 percent alcohol, the benefits to health were the same. This data suggests that a component other than alcohol contributes to the  health benefits observed with moderate wine consumption.
Though non-dessert varieties of red and white wines contain roughly the same number of calories and alcohol content per volume, there are some differences in the antioxidant activity of each.

The Properties of Red Wine

Red wine is fermented (the process of changing carbohydrates to alcohol) with remnants of the entire grape, including the skin. This means that red wine is higher in polyphenols (a type of acid, mainly associated with antioxidants) present in those skins––specifically, resveratrol. Grape plants produce resveratrol, a strong antioxidant, in order to fight off bacteria and fungi, and also to protect against ultraviolet (UV) radiation. Researchers are studying the anti-inflammatory and antioxidant properties of resveratrol, but studies of its benefits for humans are still in the preliminary stages.

Moderate consumption of red wine is linked with:

The Properties of White Wine

In contrast with red wine white, wine is made with just the grape pulp. Skins are left out of the fermentation process. This results in a wine that is still rich in beneficial antioxidants, though lower in the resveratrol found in the grape skins and in red wine. White wine also tends to contain more sugar …read more
Source: Deepak Chopra

CurationFlux Theme