Dry Red Wine

Dry Red Wine is a Green food. Green foods are safe to eat as a regular part of a diet.

Category Quotes

Guideline related quotes related to Beverages and Green throughout Geoff Bond's publications.

One cup is one serving of water, milk, or nut milk. ~Paleo in a Nutshell p.95

Focus on “Green” and “ Green-Amber” beverages. ~Paleo in a Nutshell p.103

Additional Quotes

Specific references to Dry Red Wine throughout Geoff Bond's publications.

Cheese is perhaps the "least bad" of the dairy products. Its lactose mostly disappears in the fermentation process and its fats, seemingly, are poorly absorbed by the body.42 So you could occasionally treat yourself to a nice ripe Stilton or camembert with a glass of red wine. ~Paleo in a Nutshell p.47

Some alcohol drinks can be tolerated, but do not go out of your way to start consuming them if they are not already part of your diet. Beer is highly glycemic and potentially allergenic. Dry wine is acceptable and red wine is mildly healthful when consumed in moderation. One might be surprised at the moderate classification of spirits like gin and whiskey. Most spirits are all right, especially if diluted in a suitable, low-sugar mixer (for example, whiskey and soda; gin and diet tonic). Bear in mind that alcohol is empty calories and it disrupts your body's ability to burn fat, so you will struggle to lose weight if you consume alcohol. ~Paleo in a Nutshell p.81

For dinner, a (...) stir-fry can be ready frozen; season with garlic, lemon juice, and herbs. Note that we are escaping the tyranny of the "starter, main course, and dessert" regimen. Instead, it's just the one course. As ever, try to eat the vegetables before anything else. A glass of dry wine is okay, too. ~Paleo in a Nutshell p.89

The Cretans ate frugally; they ate fish but virtually no meat (just the occasional goat's meat, as beef was nonexistent); they ate plenty of plant food, notably a salad-green called purslane; and they consumed very little dairy, pastries, or sugars. Unlike the Okinawans, they ate bread— a rough-ground, whole-wheat variety— and they had a moderate fat consumption through the sparing use of olive oil in the kitchen. They also had an extraordinary custom: For the Cretan, traditional breakfast often consisted of a small amount of olive oil downed in one gulp, and that was it until lunch time. Wine was also commonly drunk, but in moderation. ~Paleo in a Nutshell p.123

We know that there are many active compounds in the foods we eat, particularly fruits and vegetables. We are familiar with the "classic" micronutrients that have been identified over the past 100 years: vitamins A, B, C, and so on, and minerals like iron, selenium, zinc, and iodine. However, we now know that there are thousands of other micronutrient compounds that play a part in the smooth functioning of the body. In this book, we call them "background" micronutrients. For example, there is the family of carotenoids, of which there are over 600. They give the color to carrots, oranges, tomatoes, and melons. There is the phenol family with over 5,000 members. They too are present in all fruits and vegetables, and strongly present in tea, coffee, and wine. And there are the 7,000 terpene compounds, which are omnipresent in all plant foods, particularly in spices and aromatic herbs. We must not forget the thousands of bioflavonoids, yet another vast range of compounds that are essential to health. ~Deadly Harvest p.40

Today, the choice of fermented drinks has narrowed down to two main types, wine and beer. Wine is made from grapes and can have an alcoholic strength up to 13%. Beer is made from malted barley and has strengths between 4% and 6% alcohol; most varieties of beer are flavored with hops to give it a bitter taste. Consumption of wine in the U.S. has increased from 1.3 gallons per person per year in 1970 to 2.2 gallons annually in 2002. For beer, the figures show an increase from 18.5 gallons per person per year to 22.0 gallons annually. (These are figures covering the whole population, not just those of drinking age.) ~Deadly Harvest p.76

Wine, particularly red wine, contains a number of micronutrients that appear to be helpful to health, especially cardiovascular conditions and cancers. The proviso is that you should drink no more than a couple of glasses per day. After that, the alcohol content takes over and starts to dominate the consequences. Wine, particularly dry wine, does not have the catastrophic effect on health that beer can have—wine drinkers on the whole suffer less from beer belly and the sugar diseases. Spirits have higher concentrations of alcohol, so the limit is reached more quickly and this is their main danger. But they do not provoke the sugar diseases like beer does. There is some evidence that high alcohol concentrations irritate the mouth, throat, and esophagus linings to the point where cancers develop. Spirits do not have any worthwhile concentrations of nutrients. Liqueurs suffer the same drawbacks and have an additional one— high sugar content. Liqueurs are doubly fattening (sugar and alcohol) and have nothing worthwhile to contribute nutritionally. ~Deadly Harvest p.83

Professor Serge Renaud dug deeper and found that there were strong regional differences. In Toulouse, in the southwest of France, a Mediterranean-type diet was practised. While not consuming much olive oil, the Toulousains did use duck and goose fat rather than butter. He found that they drank red wine copiously— up to one bottle per person per day (it is the Bordeaux region after all). In contrast, in the northern city of Strasbourg, on the border with Germany, the diet is more "Anglo-Saxon": the population drank much more milk, used butter for everything, and drank beer rather than wine. ~Deadly Harvest p.95

Sulfur, in many forms, is found everyw here in processed food— in packaged salads, jams, hamburgers, sausages, instant soup, beer, and wine. People who eat a lot of processed foods not only promote sulfur bacteria in their gut, they also raise their sensitivity to allergic reactions. ~Deadly Harvest p.117

Beer is brewed using the sugars from malted barley, so there is a percentage of the highly glycemic sugar, maltose. There is usually about 4 grams per 100 ml, which translates to about 3 teaspoons of sugar per 12 ounce can. Beer is in itself a "bad" carbohydrate with a high glycemic index. That is why big beer drinkers tend to suffer from the various sugar diseases— and put on a beer belly— when wine drinkers do not. ~Deadly Harvest p.132

Dry wine, such as Bordeaux, is not glycemic. In particular, red wine contains a number of antioxidants like tannins and resveratrol. Dr. Serge Renaud, after numerous studies and analyses, came to the conclusion that it was these antioxidants in red wine that preserved the Toulousains from heart disease. So, this is perhaps the final element in explaining the French Paradox. ~Deadly Harvest p.132

For Osteoprosis, Moderate consumption of alcohol, such as one glass of wine per day, is innocuous and can even be modestly helpful. ~Deadly Harvest p.271

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