Resveratrol - a phyto-nutrient in red wine - is the wonder “drug” that is credited with the so-called French Paradox, namely that the French smoke more and eat more fat, and still have less heart disease, is explained by this. Even doctors now recommend a daily glass of wine.
I dunno. Perhaps their better health might have to do with that the French mostly eat fresh food, take two or three hours for their biggest meal of the day to share with family and friends, and have it more often at midday than in the evening. And they sleep more.
Not to take away from the wonderful goods resveratrol delivers in the body. Resveratrol is an anti-oxidant produced by the vine that gives us wine to fight off attacks by fungi and bacteria. In mice and rats, resveratrol has been shown to be anti-inflammatory, and prevent heart disease, diabetes and cancer. Allegedly, it also prolongs life (no real proof yet!).
It sounds like this is the stuff we should eat.
But should we eat it as a supplement? Probably not.
Every time we find a super drug,” a few years later it turns out that too much of a good thing can be a bad thing. Besides, resveratrol supplements are not made from the real thing – they are synthesized in a factory.
So, have a little red wine now and then – definitely not daily. Drink water for thirst. And eat dolmades - those Greek/Turkish vine leaves filled with rice and/or meat. What the wine advertisers don’t tell you: There is quite a bit more of resveratrol in vine leaves than in wine – and without the intoxicating effects. Unfortunately, there is even less in grapes and grape juice.
Interestingly, even if one takes high doses of resveratrol, only very little of cab be detected in the blood – your liver hurries to turn this “super drug” ineffective very quickly by changing its chemistry. To me this says: Don’t overdose on this drug! The body does not like it in high doses. As many phyto-nutrients, they should be taken often but in small doses, and that is best accomplished by eating a varied diet - like our ancestors the cave men did.
P.S. Occasionally, I get asked if "once in a while" it is okay to take a supplement. Because we don't always get around to eat healthili.
To which I answer: We should. - But apart from that: If one takes a supplement, it should probably be a low-dosed vitamin or anti-oxidant. Because taking high-dosed supplements adds to the toxic burden. Read More
Blog: On Health. On Writing. On Life. On Everything.
Bowel health II: Fermented Foods
June 10, 2010
Probiotic pills/capsules provide healthy bowel bacteria.
But there exists an ancient method how to provide those lactic-acid bacteria without supplements: fermented foods.
Many traditional societies have used fermented foods:
• Sauerkraut (Europe)
• Pickled vegetables like dilled cucumbers (China, Europe)
• Tempeh (fermented, pressed soy beans)(Indonesia)
• Miso (Japan)
• Kefir (Turkey, Bulgaria, Russia)
• Buttermilk (Scandinavia, India, Bulgaria)
• Soy sauce (China, Japan, Southeast Asia) (beware of unfermented cheap products!)
• Umeboshi plum (Japan)
• Natto (Japanese soybeans fermented with Bacillus subtilis)
• Pao cai (pickled cabbages) (China)
• Kimchi (pickled cabbages and other vegetables with red pepper) (Korea)
• Zha cai (pickled mustard plant with red pepper) (Southern China: Sichuan)
• Doenjang (dark bean paste) (Korea)
There are many more traditional fermented foods worldwide from fermented fish sauce to fermented breads. A big subgroup are milk products that are fermented like natural cheeses and yogurts. On the other hand, modern products like soy sauce pickled dills might not have undergone the fermentation process; the taste comes from spices and preservatives.
Like probiotics, fermented foods are good for your health. Fermenting reduces so-called antinutrients (like lectins), making foods easier to digest. Fermented foods increase saliva and digestive juices flow, and provide vitamins and minerals which have been “pre-digested” by bacteria and therefore are more easily available for the human body. Sauerkraut was traditional a source of vitamin C during the winter and fresh things were scarce. Fermented foods are thought to have anti-inflammatory and anti-bacterial effects and help cleanse a system overloaded with toxins (or a hangover). They work against fatigue and aging. Read More