Three to five drinks a week are part of a heart-healthy lifestyle, scientists at Karolinska Institute in Stockholm have concluded. Organic, biodynamic and even botanical wines and spirits with fewer chemicals and sulphites are on the rise. Australia's third fastest-growing organic sector, according to The Australian Organic Market Report , is wine grape production. He is a fan in particular of biodynamic wines, which are based on farming methods that include using preparations such as composted cow manure to stimulate soil and vine health.
Biodynamic and organic wines are made without the use of pesticides and fertilisers. But unless the bottles state they are preservative free, they may contain sulphur dioxide — a preservative widely used in conventional wines that can cause reactions ranging from a mild itch to asthma in a small percentage of the population. That said, says Ingall, all wine contains a range of ingredients, from crushed bees to amines, that may cause allergic reactions in some unlucky people. Drinking older wines and decanting younger wines before drinking may be helpful for those who don't tolerate sulphites well, he says, while those who suffer from a "red wine headache" can try taking an aspirin before drinking to moderate the effect.
Drops called SO2GO available at health food shops and pharmacies are claimed to counteract the preservatives in wine, champagne, beer and cider. As Carrubba says, "Consuming an average of one to three glasses of red wine per day has been associated with a reduced risk of dementia and Alzheimer's disease. OK, one more reason to be pro wine : it may help reduce the risk of several types of cancer. As Carrubba tells me, it may help ward off colon, basal cell cancer, ovarian, and prostate cancers.
Hate artificial flavors? Me too, which is why I love the idea of hard seltzers. Hard seltzers also have lower alcohol levels , which means you can easily drink in moderation. Win win. Have you heard of Amaro? It's a popular Italian liquor with origins in 19th century monasteries, Amaro spokesperson Patrick Rizzuto tells me. Sounds helpful to me. However, Duncan Harris from Harris Organic Wines says there's a misperception that all organic wine is free from preservatives.
Alcohol also acts as a preservative, so the higher the alcohol level, the less need for preservatives to inhibit microbial growth. You can also now buy a range of preservative-free beers which are pasteurised after bottling to kill any bacteria, removing the need to add sulphites. And for people who react to gluten, some Australian companies, such as Rebellion Brewing in Victoria, are now making gluten-free beers. It turns out that alcohol is a complicated liquid, so determining causality when it comes to adverse reactions is a bit of a guessing game.
There are lots of variables. Some point to cheap wine as a source of unpleasant after-effects, but Dr Schmidtke says price is not a reliable indication of wine quality. And what's in poorly made wines may not have an effect on how you feel the day after. The processing is different and the wine may have more sulphur dioxide. However comforting it is to blame additives and by-products for day-after pain, the general consensus among experts is that the main culprit for alcohol-related suffering is drinking too much.
Drinking heavily, drinking quickly and drinking on an empty stomach all contribute to a higher blood alcohol level, which means more intoxication and a greater risk of alcohol-related illness and hangover. Variables include your age, liver function and your effectiveness at processing alcohol. Men have more liver enzymes for processing alcohol than women, while larger people have more body mass through which alcohol can diffuse.
Even your mood or the medications you take can affect how quickly alcohol is absorbed and metabolised in your body. People with the slow metabolic gene can end up with higher blood alcohol levels than those who process faster.
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