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from Natural Life Magazine Nov/Dec, 2005  So you’ve bought an organic turkey or have planned a special vegan alternative
entrée. You’ll accompany the main course with an organic broth and salad, and
maybe top it off with a Fair Trade organic chocolate and hemp ice cream dessert.
But what about the wine or beer that you’ll be serving over the holidays? Is it
organic? Is it even a legitimate component of a healthy meal?Some people feel they are “allergic” to wine, beer or other alcoholic beverages. But rather than reacting to the alcohol, they may be reacting to some of the components or additives, such as brewers yeast, corn, eggs, molds, sulfites and pesticides. For instance, many wine and beer makers use egg protein to clarify their product during the brewing process, so anyone who is allergic to eggs might suffer a reaction. People with mold allergies also react to fermented products, which includes beer and wine. Sulfites are commonly added to beer and wine, but they are also naturally occurring; the common “red wine headache” can be attributed to sulfites, but they can also give you hives, an itchy nose and congestion. On the other hand, moderate consumption of one to three drinks daily of beer or wine (especially red) has been shown to be beneficial to your health. A number of studies have shown that having a drink or two per day of alcohol can reduce your chances of developing heart disease. Flavonoids, found in large amounts in the seeds and skins of red grapes, apparently improves the balance of fats in the blood, often typified by the so-called “French Paradox” – the observation that, although the French diet tends to be higher in fat than the North American one, rates of coronary disease are lower. Subsequent studies have shown that beer can be equally as . . . To read the rest of this article, subscribe to Natural Life's digital edition. Wendy Priesnitz is the Editor of Natural Life Magazine and a journalist with over 35 years of experience. She has also authored nine books. Visit her website. |
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