Red wine is good for your health

Since the dawn of time medicine has noticed the health and nutritional properties of wine.Acids and alcohols found in wine kill many of the pathogens that pose a threat to the human body.Therefore, until the eighteenth century, wine was considered a safer beverage than drinking water available at that time.

In general, the quality of drinking water has improved significantly since then, but drinking wine has not lost its popularity.The good news is that over 400 clinical and laboratory examinations carried out all over the world have confirmed what Hippocrates – the father of modern medicine – said in the first century BC wine, especially red, has a positive effect on health.Why not white wine, beer or other alcohol?


You should read it: Mediterranean diet


The fermentation process of the grapes, as a result of which we receive the wine, causes a chemical reaction in the composition of grape juice;as a result, several hundred different, characteristic molecules are formed.It has been proven that some of them have a positive effect on human health.Catechins and flavanoids, for example, act as antioxidants, preventing damage to the body’s cells by free radicals.In addition, resveratrol and quercetin have been shown to support the immune system, hamper the formation of cancer cells and protect against heart disease.

The most healthy molecules found in the rind and seeds of red grapes, and they are involved in the fermentation process, and further give the red wine its characteristic color.Grape juice used for the production of white wines comes into contact with the skins of grapes much shorter;moreover, these skins are not used in the fermentation process, therefore the number of beneficial molecules is lower.The beneficial effect of wine on health is, among otherslowering the risk of many different diseases, including diabetes, ulcers, heart disease and heart attacks.It has been shown to prevent – to a certain extent – Alzheimer’s, Parkinson’s and other dementia.Wine is a mild, natural anesthetic that reduces anxiety and tension.As part of a normal diet, the wine provides the body with digestive aids and small amounts of vitamins and minerals.

Despite all this information about the positive effects of wine, excessive consumption can completely erode its positive impact.What amount is enough?Experts recommend no more than 250 ml of wine per day.The key to wisely eating wine is regularity and moderation.Numerous studies have shown that abstainers and abusers are much more exposed to many diseases than people who consume moderate amounts, that is, no more than 1-2 glasses of wine a day.Studies conducted in England and Denmark have, for example, established that heart disease is more common in people who consume large amounts of alcohol and, surprisingly, more often in abstainers than in people who consume moderate amounts of wine.

Of course, wine is not a drug for all evil, and its drinking is not good for everyone.Fortunately, most of us can enjoy the cost of this drink in reasonable quantities, and thus positively affect the quality of our lives.


You can read also: Alcohol and mass building or reduction – can you drink on a diet ?


What does beetroot with red wine have in common?

By the juice of him, ladies once made a blush on their face to look healthy. But beet really has healing strength. It owes it to anthocyanins – the same dyes that occur in red wine.

Beet history dates back to ancient times, it was grown in the Mediterranean. Greek goddess of love – Aphrodite owes her beauty to beets. As early as 2000 BC, Babylonian leaves were used for healing purposes in Babylon. In Poland, beets were known in the Middle Ages, served on the table of Władysław Jagiełło. Since then, beetroots have been one of the most popular vegetables in our country, due to both taste and nutritional values.

In the old days only leaf beetroots known as “biscay” were known. The name “beetroot” meant basted chard. Later, it began to function for the definition of red beets. The current size of the root was obtained by Italian gardeners in the 16th century.

Beetroot has a large edible red root and reddish leaves. Various varieties are grown, differing in the shape, size and intensity of root staining. Beets can be hard to digest due to the high fiber content. Therefore, the newer varieties are almost devoid of woody fibers, with a thin skin, strongly stained with sweet flesh.

Red beet is a very popular vegetable that is experiencing a real renaissance. Its health benefits justify it. He should visit our tables as often as possible.

The whole material about the healthy beetroot is found here Beetroot – popular, full of health, but underappreciated.


A healthy recipe for a delicious salad of beetroot, chickpeas and anchovies

It is a typical Provencal salad.



Cut the beet into cubes and drop into a large salad bowl. Add the chickpeas, the crockery and mix thoroughly.

Pour the anchovies with garlic, preferably in a mortar, until a homogeneous paste is created. Add vinegar and lemon juice, mix thoroughly using a fork. Add the oil and mix again thoroughly. Add pepper. Transfer the beet mass and mix thoroughly. Four (up to six) portions of salad ready!

You can store the salad in the fridge for two days.

Nutritional values ​​for 4 servings

270 kcal, 15 g fat, including 2 g saturated fat, 2 g polyunsaturated fat, 11 g monounsaturated fat, 3 mg cholesterol, 26 g carbohydrates, 7 g fiber, 517 mg sodium, 8 g protein