“Red Red Wine, Make Us Feel So Fine: Why It’s Good for You and Which Bottles are Best” - Recipes Blogs

“Red Red Wine, Make Us Feel So Fine: Why It’s Good for You and Which Bottles are Best”

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The health and wellness benefits of red wine have made headlines in recent years, but they were first noted in the beginning of thenineteenth century when a physiciandiscovered a strange patternthat hassince been labeled “The French Paradox;” or rather, what was observed as the ability of the French to have low incidents of coronary heart disease despitetheir propensity to smoke, consumea diet high in fats, and deliberately exercise relativelylittle. This led experts to look at another possible factor: wine. Turns out, red wine contains an exceptional level of antioxidants… but what does that actuallymean" And what are antioxidants anyway" Let’sbreak it down.
How Antioxidants Work:
Within the body, it’s a lot like there’s a game of taggoing on constantly between free radicals (unstable molecules) and antioxidants, which are like free radical scavengers, essentially. Let’s talk about free radicals and this game of tag. Free radicals begin the game as “it.” The chemical fact about free radicals is that they’re missing an electron, so they have to steal an electron from another molecule in order to become stabilized. When a molecule is tagged,that molecule then turns into a free radical thatis missing an electron, so they must tag another.Anytagged molecules must, in turn, tag other molecules to become stabilized. This begins a chain reaction in the body called a free radical reaction that continues unless stopped bythe appearance of, you guessed it,antioxidants. But how do antioxidants stop the reaction" They do this bytagging back those tagged molecules and neutralizing them, or in scienceterms, donating extra electrons to free radicalmolecules, which then haultsthe chain reaction. The problem here arises when those antioxidants are low in numbers and the chain reaction gets out of control. This is a term called oxidative stress. Foods high in...
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