It concerns me that potentially the drinks industry will cherry pick scientific research to accentuate the positive effects and play down the negatives. Really pleased to hear Professor Tim Spector say (20:00 approx) "...In general you're better off without alcohol I believe overall" - YES!
I think you're taking it out of context, Phil. He is talking specifically about people who get side effects. The same goes for those who unfortunately become addicted - alcoholics. It is not general advice he is giving. And if he was, he would, in my opinion, be wrong. But he isn't. I believe if drinking is no problem for you, it is actually healthy (like most things in reason) when taken in a convivial atmosphere. In fact, it aids conviviality. Your opening sentence shocks me, that is the language of those who want to stop or shut things down, coming from an obsession with the negative. I hope I'm misunderstanding you.
The general advice from government and mainstream health is if you don't drink, you shouldn't start. Any particular health benefits of an alcoholic drink like red wine are not outweighed by the risks.
The thing I noticed this last year is that alcohol really impacts my ability to perform endurance sports and my recovery from them. Even a small glass of quality red eaten with a meal at lunch will decrease my performance the next day. I know it's personal, but a lot of coaches and trainers say the same thing.
Day 134 without alcohol. Took my Zoe testing while I was still drinking red wine daily. My blood sugar was most concerning. I am determined to go a year without then evaluate as to whether I’ll have a glass at a wedding or other occasion 🎉
As a near non drinker with alcoholics in my family circle, one or two drinks a day seems a huge amount to drink. A study only yesterday said over 7 units a week can lead to dementia. It's important really to look at all angles - blood sugars, polyphenols, effects on brain oxygen levels, potential dementia in the future, cost, effects on your family of over consumption and so on. I know my skin always feels wonderful after a rare glass of red wine. But 2 glasses a day with food? Not advice most of us should follow. Too much for many. We all react differently is the main point. And what about the preservatives and pesticides in many wines, not labelled thanks to wine industry lobbying. I'd always go for organic if I could. etc.. It's a difficult subject to bring clarity to.
Unusual for Zoe to be out of kilter with the latest evidence, which points to no alcohol being the best. And I speak as a huge admirer of Zoe's educational efforts in general, and as someone who drinks a large glass (250ml) of wine most days even though I know it's not good for me. It's my only weakness, really.
@@elizabethk3238250ml = 3 standard units. Say X 5 (ie "most") nights a week = 15 standard units per week. As this is greater than most (if not all) published medical guidelines/recommended limits, what's the basis (medical or otherwise) for the "minimal quantity" assessment?
They did point out that those who drink nothing at all tend to live healthier lifestyles which makes it hard to compare, but I think they are just being realistic, most people drink, so why not focus on being smart with alcohol instead of trying to ban it completely
Agree that banning is never the answer. Education is. How does the quality & depth of Zoe's educational content on this subject hold up against what other preeiminent scientists and medical professionals are putting out on the same subject? This is a genuine question as I have doubts.
@@elizabethk3238the simple maths is 250mls = 3 units multipled by 7 days = 21 units. This is 50% (yes FIFTY%) higher than the NHS guidelines. As such I don't think "minimal" is the right answer. If this is the sort of debate Zoe intended to generate from its educational content ( and i don't think it is), then i would have lots of much more broader questions, including about the risks that come with popularising science like this and the extent to which they (the risks) have been appropriately anticipated in terms of shaping the content of whats being delivered, educationally or otherwise.
This was a most interesting and informative podcast. I have to conclude that Tim’s comments about the effect of genes on our tolerance levels is absolutely spot on. I am a 76 year old petite woman and I have been drinking alcohol since the age of about 10 (although it was confined to a glass or two of Dubonnet with Sunday lunch)).in my teens I moved to spirits and in my twenties the joy of wine, white and rosé but mainly red. I still drink at least half a bottle of wine every evening and often more.I rarely get drunk and I never get a hangover. I am of Central European heritage and both parents drank copious amounts of alcohol and lived into their late eighties. I am sure I will cark it with cirrhosis but recent health assessment my GP was able to tell me my liver function is perfect .Long may my genes protect me.
Do the people around you make any comments about your drinking habit? I am wondering if there is any difference between your own perception and the others
Yes. I agree with you. I definitely believe I got good genes from our parents but my brothers didn’t and also we have different the lifestyle and mental attitude about life as well. I always wonder that these also affects our body and health, I guess it does as it’s all about hormones and glands and so on after all.
Jesus Christ woman. You’re drinking far too much and liver damage can come on suddenly without much warning. The link between breast cancer and alcohol is also frightening.
Well, humanity has been drinking alcohol for thousands of years so ... if it anybody tells you that it's very dangerous (obviously too much of it is not good, but then our body manifests itself in this regard pretty well I think) and that you should stop any alcohol drinking .... well, just ignore them, they don't know what they are talking about.
So basically we drink a cancer causing nuero-toxin to potentially improve gut health and that may have a knock on effect of protecting the heart...althougn every type of alcoholic drink is different (and most don't have the bit that helps your gut flora) and every person reacts differently. Got to love science. 'Advice' like this takes a back seat to casual observation for me. My dads mum mostly abstained from alcohol, died early 80s of heart issues whereas my mums mum drank and died mid 80s. She also dripping sandwhiches! Both ate meat and enjoyed their meat veg (home cooked meals) and cakes/puddings. Both had positive mental attitudes. Either way I think whichever way I go with alcohol would have the same outcome and although I do eat helthier than either of them did - according to modern science at least, I assume I will also be dead at an average age. Which will probably be younger than theh were as we are exposed to more chemicles and will have longer exposure to microplastics (now found in human blood). Important thing is to enjoy yourself, be kind, try and make a positive impact where you can. Love the new logo by the way.
No. Casual observation NEVER supplants science. It's crazy to think otherwise. If you think of science as the collation of thousands or millions of non-casual observations you can soon understand why your one single observation should never be placed above advice from scientists.
@@MikeAG333 There is very little if no solid evidence that justifies the idea that any amount of alcohol consumption is healthy. These people are all over the place saying out of one side of their mouths that some alcohol is fine while out of the other side saying it's bad for you.
@@Nicksonian You missed my point entirely. I was commenting on the "my mum and dad....."-type observations. The notion that personal anecdotes somehow have some sort of equivalence with science.
@@MikeAG333 Agreed, however, if personal observation happens to agree with the best studies, then why criticize? The media universally uses personal stories to humanize widely observed trends. Statistics have very little influence on peoples’ thinking, but personal stories do.
Heroin is safer than alcohol,, it's the lifestyle and mixing with other drugs that kills, obviously taking too much will kill you, I've been on methadone for 31 years I'm 50, my health is perfect,, I'd be dead if I took alcohol the way I took drugs. I agree with your comment though l.
My partner drinks from a pint mug and never with food. She drinks because she enjoys it. Sometimes she falls over or gets past the point of being able to walk. Sometimes she because argumentative and vile but she never ever gets a hangover. I gave up drinking over 40 years ago as I was usually horribly sick afterwards and always woke up with a hangover! I can remember the way that a couple of beers relaxed me and sometimes I miss that feeling, but I have become more confident in my old age and can happily rouse myself to dance in the high street if there's a half decent band playing. These days I'm better behaved than I used to be and I don't feel the desire to let a substance take control or need it as either a crutch or something to blame for my poor judgement! I don't mind being wrong or getting lost because I can learn from the experience. I think I simply have NO SHAME!
Dancing is a most delightful form of exercise, and promotion/exhibition of joy! (I do hope your partner listens carefully to this podcast - when sober, and after you have erased your comment on her behalf. Nagging gets no-one anywhere, as you must know better than most - sadly.)
I watched Tim on an interview with John Campbell discussing Zoe when I was studying nursing. I actually changed my diet and feel a lot better for it . I love red wine and enjoy a glass while preparing food then maybe a second glass with the meal . However John Who’s videos I find really helpful states that alcohol has 1 calorie per 1ml and very little if any nutritional value
Much respect for the experts here and for ZOE generally but strongly disagree regarding benefits of alcohol. Ethanol no matter how it is dressed up is a toxin (acetaldehyde to acetate) that causes stress to the liver, detracting from its huge job to keep us balanced and this toxin is certainly not a benefit and polyphenols can easily be provided with a stack of other far more beneficial foodstuffs. This argument re 'Some red wine is good for you' is the excuse a vast number of people have hung on to and always quote when justifying their continued 'enjoyable habit' which they have no wish of giving up. I have not consumed alcohol for 44 days after drinking 'reasonably' for 40 years and thus far I feel 30 years younger so fresh never mind the considerable weight loss etc etc. Yes I miss my couple of pints of nice real ale (though glad to report I do not crave it) and the odd glass of good red wine yes....however, the benefits of not consuming alcohol far far exceed the so called benefits and 1 or 2 hours of so called enjoyment. Many many people that drink find it extremely difficult to stick with a half of a small glass of good red wine with a meal - not practicable for most.
They appear to be taken a pro alcohol stance and this what's been causing an increase in grown ups who weren't previously heavy drinkers to become heavy drinkers under the guise of wine is healthy.
I have been trying to get the balance right with red wine and this far what I have discovered that works is I only drink immediately after dinner so i get the digestive benefit of wine but can avoid using wine to quench my thirst whilst eating, as this often leads to overdrinking… and i keep a digital scale next to my glass so my after dinner glass pour measures 125g, and I limit to 2 glasses in one night, which means 1 bottle will last 3 days… or if i want less ill do a 90g pour for 2 glasses if i want the bottle to last 4 days. I find that organic, preservative free, vegan red wine with lower-moderate alcohol is usually the best mitigate negative effects. Also i use an air stopper suction on the bottle so even at day 4 it still tastes fine. Cheers!
Is ethanol/alcohol good for you...emmm..NO! If you want the antioxidant reservatrol etc, you can get this from eating red grapes. Alcohol should no longer be drunk given what we know about how it damages organs.
For people who consume a lot of polyphenols in their foods (vegetables, fruits, nuts, teas, and coffee) it begs the question as to whether red wine does anything good for you. I can see how red wine polyphenols might be helpful in people with an otherwise low polyphenol diet.
Thank you! This is a question I’ve wanted to be answered, because I do like my red wine too. And I have been wondering if one or two glasses a day, every day, is maybe too much. But I also drink home-made wine and water kefir, and eat home-made sauerkraut, red cabbage and other probiotics, hoping to balance everything out.
If you wondering if it's too much then it probably is. From my research I've heard liver consultants say that taking 3-4 consecutive days off alcohol per week is what we should be aiming for.
Traditional way of wine making in Georgia (country, not state) is different from European. Georgian wine makers keep the crushed grapes in huge clay cisterns buried in the ground. Grapes are crushed to produce the juice, but all the skin and kernels are not separated until the wine is ready. So from what Tim Spector is saying here, this type of production must make the most micro nutrients rich wine. My favorite is called Mukuzani made of Saperavi wine. Saperavi wine berries have not only purple skin of the grapes, but also pulp and even kernels. As result, Saperavi wine has very intense dark color and in Georgia they call it black wine. There are many other wines which often are called Saperavi by the name of the grapes it is made of. All Saperavi wines are dry.
Useful but also contradictory at times .. 'probably no alcohol is better than any amount' but then 'drinking red wine with meals found to reduce cholesterol compared to no drinking with meals'... confusing. Still bottom line seems to be what my dad always said i.e. a bit of red wine with every meal is good for you. And as an Italian I drink with food anyway. Not sure I learnt much more from these 45 minutes... but thanks in any case, I usually enjoy these podcasts.
It seems to be promoting digesting a poisonous substance that could be addicted as healthy. After the continuously drinking of wine, it's possible for people's tolerance to go up and they start drinking more and more. The alcohol mind doesn't often compell people to limit themselves to what's considered standards.
Reading between the lines here, it would seem that going back to home brews of things like ginger beer with a starter that is reused and is drunk unfiltered at low alcohol levels would be a good thing to start doing again.
Excellent idea! Ginger is incredibly anti-inflammatory as well, so maybe ensuring not all the ginger is pre-digested in the fermentation process - and/or adding in fresh pressed ginger juice later.
36:26 I took the yeast out of the bottom of a bottle of Belgian ale and cultured it to make another 5 gallon brew. It was so lively it overflowed in a cascade of beer froth onto the carpet! It was some years ago, so I cannot remember exactly which beer it was. But the result was very tasty.
I bought a bottle of 0.5% alcohol cider in the UK and there was no nutritional information on the bottle. After a bit of digging I found it contains 8g of sugar per 100ml, so the bottle contains 40g of sugar. That is shocking, no wonder they don't disclose it on the bottle
I think the need for moderation and consumption with meals could have been explained at a molecular level quite simply like this. Alcohol metabolism requires NAD+ TO NADH conversion. There are 2 metabolic pathways for metabolism. One is safe and the other creates reactive oxidated species that are carcinogenic and damage DNA. The average person can only metabolise 7g of alcohol safety per hour due to the limited availability of NAD+, the rest creates ROS. So, moderation leads to safe metabolism. Food slows down absorption and hence more of the alcohol is metabolised safety. Secondly, NAD+ is also needed for glucose metabolism to create ATP. Body will preferentially use ATP for alcohol because it is toxic, so you have less energy which you try to solve by overeating = weight gain.
Thanks so much for the biochemistry. May I bother you to ask if a sip or more of, say, red wine with one’s meal has a negative effect on the digestion of that meal and/or nutrient absorption? Thanks very much!
The UK Biobank (350K participants) data shows that 2 glasses of red wine leads to optimal health outcomes vs other alcohol or abstinence, even when filtered for prior alcoholism, ill health, education and economic station.
I like a drink at the weekend socialising with family. I don’t touch a drop all week. I’m slowly weaning myself off Alcohol at 54 it’s never been a problem for me.
I would like to hear Professor T. Spector's opinion on sulfur dioxide in red wine. From what I understand, sulfur dioxide (SO2) is used from the earliest stages of wine production (to suppress natural bacteria and wild yeasts on grape skins) right up to bottling. It seems to me that the final liquid (wine) has antimicrobial properties. How will it affect the intestinal flora? Has anyone tested this in the lab? Are there any studies? Thank you.
I am diabetic and when I have the occasional drink, such as wine with a meal or cider/beer being social with friends (only one though) my blood sugars shoot up and make my diabetic neuropathy much more painful. So I tend not to drink, then everyone thinks I am antisocial.
(How about asking waiter …when you say ‘I’ll have the same’ it means: ginger ale w/a splash of (?carrot?) juice - anything to mimic the appearance. ) At a party hold a full glass of something you concocted in the kitchen, or you brought with. Mostly water . . . w/ginger-lemon-carbonation to taste??)
I was diagnosed with add (adhd) inattentive type, after years of getting stress, (brain stress, brain fog, in overwhelming circumstances,) so was fascinated to learn about small levels of red wine being ‘ok’ as it has become a ‘medicine’ to me, and don’t think they mentioned anything about brain health, I heard recently typical dr eg Sarah vine, saying about wine dependency feeding stress anxiety etc. but on a bad day for me, (my brain fog usually worse in am, and clear brain late into night) a small amount of red wine eg 40-60, often around midday when had enough of feeling grotty, sometimes 80ml of red wine can make my awful feeing head come back to clarity
Great discussion, and for the first time I watched Tim yesterday through another interview with someone else! Suffice to say I am enjoying listening again and this subject is dear to me. Tim said in the other interview about "Personalisation" somehow rings true to me I tried to do my own diet etc after years of popping pills for my ailments and alcohol was an issue . My health issues were heart (Triple bypass) High blood pressure, Diabetes to say the least!. After 25 years of putting my trust in the medical proffession I decided to go "cold turkey" if you like. Th first two years I almost killed myself to be honest. As they do not try this at home!! but I did 5 years ago. Well why I am interested in this discussion, for years I drank alcoholfrom the age 15 years of age now I will be 66 years of age in 9 days time. So I stopped drinking now for just over 2 years. Doctors of course keeps an eye on my livers and warned me many many times of the consequences!! The first 2 years of DIY was not successsful but from 3 years onward was an increment and more noticeable improvement " I felt" everyday to today. I was impressed when I heard Tim talked about. Genuinely I drank a lot even during my cancer treatment couple years ago. Probably you think is crazy but it is true I never have " headache or hangover" in my bad drinking days. And I drink everydink around from Meths to heavy spirits. I had my days with the strong hands of the law but alcohol after my cancer treatment and people think it was "supernatural" to my friends and colleagues, and it was true and not many people believe it is true including those who enforce that peace of the community. To me Tim and you guys today discussion topic of today is very important from health and scientific ponit of view and I am very grateful to hear people who knows what they are talking about. From me though my best frined died from Methylated Spirits but the first person I shared my experience was my brother who like me drank a lot and more than a year to date he gave up drinking and off from all his medications !!. This is not for everyone I must say. But Tim and you guys just affirmed perhaps the word what had happened to me and others since I shared my story even though is not scientific. Alcohol was a very good friend in the past but NOT NOW!! Thank for sharing your wisdom and knowledge. I am of Pacific origin and unfortunately we are often diagnosed wrong because we are that lot !! Malo
Tim asked a question about why low alcohol beers impacted blood sugar more than the same branded alcoholic beer. I'm not a medical expert but I am a very keen home brewer, and further I've been experimenting with brewing low alcohol beers, there are several methods, but the basic concept is to reduce the amount grain used in the beer and / or reduce the amount of sugars the yeast ferments. So if a yeast is used which ferments only some sugars but not others, the other sugars will be left behind and may contribute to blood sugar levels. (basically by not converting the sugar to alcohol you have got yourself a low alcohol beer). If you simply use least grain you end up with a beer with less flavour. Having watched this (because I have auto-immune problem) I'm wondering if high hopped low alcohol beers could be interesting owing to hop polyphenols!
Red wine has been consumed in Mediterranean countries for centuries along with a generally unprocessed diet rich in vegetables, fruit, olive oil, whole grains and fish . Research has also shown long living populations of the world tend to be physically quite active. It's pleasing to hear a panel with some positive news about red wine and a whole food diet. Refreshing to hear some positives instead of all the negatives the media peddle.
Beer isn't just one thing! What about Saison beer, they use wild yeasts (a bit like sour Dough) Very few craft beers are actually pasteurized, (some cans even explode is stored improperly!) You have lots of species of yeast found in sour beers, brettanomyces is a drastic example, it can even digest wood! Ingredients vary widely, in terms of grain, that can be barley, wheat, corn, spelt, sorghum, rice and more... Then you also have fruit beers that have either fruit juice or fruit pure mixed in. However I will agree that a common industrial blond beer has very little going on... But simply saying that beer is dead and devoid of benefit, whereas kombucha is a healthful drink in virtue of it being full of life, is plain poppycock.
What about things like sloe or damson gin, particularly home made ones? They are left with the fruit in for several months, and in the case of sloes or damsons take on a lot of colour from the fruit. Quince or seville orange vodka takes up less colour, but is presumably taking something from the fruit being in the alcohol for three months or so. And although they do contain added sugar, if you make it yourself you can limit the amount.
Surely the effect of alcohol depends on your genetic, epigenetics, epigenomics AND liver function. Liver function in my opinion has a lot to do with the worse hangover effects when you are over 40 (or thereabouts).
Thanks for the info on unique polyphenols in red wine. I assumed that red grapes were best to have so I've added non alcoholic red wine to me diet. It's really really tasty too!
It's interesting to see that Dr can easily tell people that not drinking fruit juices, sodas is the best option, but can't say the same with alcohol including wine as if drinking alcohol or wine was mandatory for living. Which is why when you don't drink people always push you to drink. But just try one glass of this or one glass of that. You can also simply choose to not drink alcohol at all and for many people no it's absolutely not difficult but Dr never talk about that. The benefits of never drinking alcohol. What about a study about that.
Not sure if this is the right forum for this post. However, what I'd like discussion and help on is simple ways to fast ... Fasting now seems to go with the latest nutritional information. Some simple, attainable ground rules please. Otherwise, just a big thank you for opening our eyes to the microbiome. Still awaiting my kit in the UK 🙂
Listened to the end in the hope of hearing something about alcohol and gout/uric acid levels/kidney function. I'm a long time consumer of a diuretic as part of a CHF treatment cocktail and have seen all the evidence that gout is an unwelcome side-effect but no mention of research that would throw light on the efficacy of my religiously observed daily consumption of a couple of deliberately selected high tannin/resveratrol red wines with my evening meal. PS To declare a bias: I choose to believe a little bit of what you fancy does you good. I note that Tim or others at the top table here do not address participant questions, but, I hope, there may be one or two viewers with appropriate knowledge of these matters who may. Cheers!
It's great to see that you've retrospectively re-recorded the intro to this video as a result of many of the comments posted. As constructive (hopefully sensible) further feedback, it might be even better to go one step further to explicitly and very clearly state upfront as a qualifier/caveat....something like.....for those that have mental health challenges, a genetic predisposition to substance abuse &/or otherwise more generally a complicated relationship with alcohol....etc...a complete abstinence from alcohol is likely to be the best & strongly recommended path. Pre-eminent medical experts with large social media audiences/followers (like Huberman) are responsibly being upfront about this and I don't believe this to be the subject of any informed/serious minded debate in the medical profession. The Prof. (Tim) eventually gets to making this point deep into the video (nice👍👏).
Can't believe they're actually supporting alcohol consumption. I'm a drinker and a paid-up Zoe member, but I'm trying to stop drinking. All the latest studies show that no alcohol is the best option and that in order to get the benefits of the polyohenols in red wine, you would need to drink such a huge amount that it would have hugely detrimental effects on you. Just tell people there's no benefit.
My husband is allergic….or intolerant….of anything grape derived. It can take up to 5 days for him to recover from an accidental ingestion of tiny amounts. So we brew our own wine and cider from fruit in the garden…gooseberries, rhubarb, apples and other fruits. Will these drinks have the same level of polyphenols?
If one is to look at the Blue regions where people live healthily for longest, there are many more factors to consider i.e. quality of food, enough exercise, living conditions, limited stress, good social & family interactions etc. I suspect that if one lives such a healthy lifestyle the effects of limited alcohol consumption are diminished. Please correct me if I’m wrong.
There is some "science" here but much of what is presented seems, to me, to be of the 'anecdotal' or personal flavour, rather than direct from evidence. I would like to ask, also, if those preparing fermented products like kombucha at home perhaps need to be rather careful about contamination (which may be evident).....and about 'creep'? By the latter I mean that a biological culture is being taken through many generations and with each iteration there may be opportunity for it to change from the original 'seed culture' to something less defined (even unknown). So, it is possible that there may be health 'disbenefits'....? Some fermented products are very poorly defined. It felt that this topic was rather poorly defined, too, compared with the usual careful evidence based approach.
The reasons I don't drink much are, I'd rather eat the extra calories with good food, I'm a competitive cyclist so I can't afford to put on the wrong kind of weight, it affects my sleep, I train 5 days a week and don't want to feel groggy. So the main thing is I have something in my life more important to me than the short lived feeling of being inebriated. I will have 1-2 small beers 1-2 days a week. I think having a bit but knowing when to stop is better practice than quitting it completely. ✌️
I’ve never drunk alcohol (34 yo). But I have recently started drinking some non alcoholic wine and beer. I didn’t think it would have any benefit so that would be a nice bonus if it turns out that way. I hadn’t heard of kombucha before. I’ll check that out as well.
@@hmq9052 I grew up watching the news and seeing alcohol causing fights and people to act really stupid. So that put me off. But in general I saw it as unhealthy and I didn’t want to be like everyone else.
fortunately i have no habit of drinking alcohol at all. never developed a habit of using it to socialize or whatever. so i'll continue to not drink. and fortunately i don't see it as some necessary pleasure in life. What does it matter if alcohol has a little benefit when you could consume things with the same benefit plus way more benefits? Everyone is desperate to justify their drinking habit.
What about the studies that show significant increases in baseline cortisol levels (even on non-drinking days) for people consuming an average of 7 drinks per week, as a habit over time (basically everyone who drinks in the UK)?
Excellent, thank you. Any comments in general on the changes to tannins and hence health effects as wines age; and specifically what about wines from Madiran made from the Tannat grape, reputed to keep drinkers alive into a ripe old age?
The French Paradox is seen in the fact that Americans avoid fats and red meat, whereas the French, and Europe in general, do not. Alcohol free wine 🍷 is a thing.
What about Dornfelder, the red wine from Germany for white wine drinkers? I’ve noticed the after effects after drinking red wine, are significantly less when consuming more than “moderate” amounts of alcoholic drinks.
I heard them mention new data they looked at in the Predict study, including milk and alcohol tolerance based on genes. I participated in that study. Does anyone know if we will ever find out our specific data related to these things?
We're lucky to have an outstanding kombucha 'pub' nearby. Most are flavored, but some are 'medicinal' with hemp, kava, and kratom. Likely way outside the wheelhouse of this podcast/channel, but any thoughts on the medicinal set?
My understanding is Grape Skins are among most toxic in terms of chemical spraying. This would lead one toward organic/permaculture based red wines if the goal is in any way improved health! profile, no?
40:24 As I understand it in my research so far, glyphosate is a de facto antibiotic, having originally being developed as such? And if in fact this is the case, does not the mind boggle about its effects on our gut biome?
Is cider high in, and a good source of, polyphenols? Edit: because, unlike red wine, _that_ is normally consumed *by the pint* - often 2 or more in a sitting. 2nd edit: OK I should've waited until 15:31.
Just treat alcohol as another food item, I only drink one standard drink with a meal a coulpe of times a month, I find Kombucha quite good once a week and plain Greek Yogurt I never have digwstive problems so must be on the right path .
