Why Red Wine Is No Longer A Health Food

Scientists and doctors for years considered red wine a health food. Research of the day linked moderate alcohol consumption—defined as one drink or less a day for women and two or less for men—to 30-40% fewer heart disease deaths in drinkers vs. non-drinkers.

Red wine became a health food because it not only contained alcohol but also the health-enhancing antioxidants of grape skins. One powerful antioxidant is resveratrol, which repairs damaged blood vessels, prevents clots and reduces inflammation. This led to experts to recommend red wine in modest amounts to boost health. Wine sales have grown tremendously since the 1990s.

Now we know differently. Moderate drinkers do die later on average but not because they drink alcohol. It’s because they tend to be healthier to begin with—more active, richer, more educated, with better diets. The early research studies misled us to wrongly believe moderate consumption was healthy. Here are four reasons you shouldn’t think of red wine as a health food, even if you sip less than a glass a day.


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