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What are the health benefits of drinking red wine?

“Wine, madam, is God’s next best gift to man,” said Ambrose Bierce, an American editorialist, journalist, short story writer and satirist.

A Bishop of Seville is said to have said, “I have enjoyed great health at a great age because every day since I can remember I have consumed a bottle of wine except when I have not felt well. Then I have consumed two bottles.”

Red wine has been part of human culture, serving dietary and socio-religious functions for more than 6,000 years. In the last few years, more research has been done to study the effect of alcohol on health. Especially, the cardio-vascular protective effect of red wine has been studied extensively. This is nicely summarised in an article I read in the Journal of the American College of Surgeons (JACS March 2005).

In the last 30 years, scientists have found inverse relationship between red wine consumption and death rate from coronary artery disease (CAD) in 18 different European and American countries. This led to the term French Paradox, because in France people eat food containing high amount of saturated fats (causes thickening of arteries) but their death rate from CAD is low.

Research has shown that consumption of red wine at a level comparable to that of France (0.7 to 1.1 ounces of alcohol per day) can indeed reduce the risk of CAD  by preventing arteriosclerosis (thickening of the arteries). It is now widely accepted that regular, moderate intake of any alcoholic beverages (1.1 to 1.8 ounces/day of alcohol) can also decrease the risk of CAD by at least 40 per cent.

You do not have to drink every day. Investigators have found the consumption of alcohol at least three to four days per week reduced the occurrence of heart attack. This was observed even in people with a limited consumption of 0.35 to 0.42 ounces/day of alcohol, which is the equivalent of one drink. But this comes with a warning – high consumption of alcohol can lead to increased sickness and death.

The question the researchers are asking – what is it in red wine which prevents or delays thickening of the arteries?

There are a number of components of red wine that could have beneficial effect on the cardiovascular system. Alcohol, which is present in up to 15 per cent of the volume of red wine, is one of them, says JACS article.

Red wine also contains a wide variety of polyphenols, most of which derive from grape solids (skin and seeds). A number of advantageous properties that help counteract arteriosclerosis have been attributed to polyphenols. Red wine’s “polyphenolic aid” inhibits oxidation of human LDL (bad cholesterol)

The article says red wine has shown to increase HDLs (good cholesterol), reduce clotting of blood and enhance relaxation of blood vessels. Is red wine better than other alcoholic beverages in preventing or delaying thickening of the blood vessels?

The authors say that the exact mechanism of red wine’s cardio-protection is not fully elucidated. The effect of alcohol on the cardiovascular system is varied and complex. Nonetheless, multiple studies have shown that in comparison to other alcoholic beverages such as spirits, beer, and white wine, red wines the most beneficial in reducing the risks of CAD and mortality in general.

It appears that the higher the presence of phenolic compounds in the alcoholic beverage better the effect on preventing or delaying CAD. A typical commercial bottle of red wine contains approximately 1.8 g/L of total polyphenols; a typical bottle of white wine contains only about 0.2 to 0.3 g/L of total polyphenols. So the total amount of polyphenols found in a glass of red wine is about 200 mg in comparison to only 30 mg in a glass of white wine.

Enjoy your red wine, but in moderation. The aim is to have good health and happiness.

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Drinking tea provides many health benefits (Part 2/2)

For many people, tea is a cup of life. And some women chose their man with just a cup of tea.

As somebody has said, “Never trust a man who, when left alone in a room with a tea cozy, doesn’t try it on.” And a Japanese proverb says, “If a man has no tea in him, he is incapable of understanding truth and beauty.” There you go ladies, no need for a bottle of champagne.

But we have to go beyond truth and beauty and look for other benefits tea provides to the lovers – so to speak- of tea drinkers. Let us look at the content of caffeine first.

People get confused when they find out that coffee contains less caffeine than tea when measured in its dry form. But the caffeine content of a prepared cup of coffee is significantly higher than the caffeine content of a prepared cup of tea. An average serving of coffee contains the most caffeine, yet the same serving size of tea provides only half to one-third as much.

A cup of black coffee has 99 mg. of caffeine. A cup of green or black tea has 34 mg. of caffeine. Decaffeinated black tea has only 4 mg of caffeine. Adding milk to tea does not compromise its healthy benefits. Most of us can drink 10 to 12 cups of regular tea a day and stay within the 400 to 450 mg daily caffeine limit recommended by Health Canada.

Herbal tea is not considered a real tea as it is not made from Camellia sinensis which contains caffeine. So it is called herbal infusion. Herbal infusions are naturally caffeine free. If you want to avoid caffeine completely in your tea then drink herbal infusions like Chamomile, Peppermint and others.

There are some herbs which do have generally recognized benefits. For instance, rose hips contain vitamin C, chamomile helps many people relax and peppermint has a noticeable soothing effect on the stomach. Herbs can also cause problems. Chamomile, for example, can cause allergic reactions in people who are allergic to ragweed.

Black and green teas have comparable health benefits. In my last column, we briefly mentioned about vitamins, minerals and antioxidants in tea. An article titled, “A thought on the biological activities of black tea” (Crit Rev Food Sci Nutr. 2009 May), says black tea acts as an effective antioxidant because of its free radical-scavenging and metal-chelating ability. Some epidemiological studies support the protective role of black tea against cardiovascular diseases but some do not. The article says that although its role in cancers of the gastrointestinal tract, liver and prostate is confirmed, its effect against urinary tract cancer is uncertain.

What about health benefits of green tea? I looked at a couple of review articles. The articles highlight the chemistry of green tea, its antioxidant potential, its immune-potentiating properties and mode of action against various cancer cell lines that showed its potential as a chemo-preventive agent against colon, skin, lung, prostate and breast cancer.

Green tea contains more catechins than black tea or oolong tea. Catechins are strong antioxidants. In addition, its content of certain minerals and vitamins increases the antioxidant potential of this type of tea.

Chinese have used green tea for medicinal properties for centuries. Recent human studies suggest that green tea may contribute to a reduction in the risk of cardiovascular disease and some forms of cancer, as well as to the promotion of general health and combating some bacterial and viral illnesses.

Now we need something to improve our memory to remember everything we need to do to stay active and healthy. Brew a good cup of tea, sit near a fire place, start reading this article all over again and see what happens. Enjoy!

How can you brew a perfect cup of tea?

-Use a good quality loose leaf or bagged tea

-Tea must be stored in an air-tight container at room temperature

-Always use fresh boiling water

-In order to draw the best flavour out of the tea the water must contain oxygen, this is reduced if the water is boiled more than once

-Measure the tea carefully

-Use one tea bag or one rounded teaspoon of loose tea for each cup to be served

-Allow the tea to brew for the recommended time (generally three to five minutes) before pouring

(For more information visit Tea Council of Canada (www.tea.ca) and the British Tea Council)

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For me anytime is tea time (part 1)

Irrespective of their cultures and nationalities, people all over the world drink tea. It is as universal a drink as water. Each year, Canadians drink more than 7 billion cups of tea. That includes a few cups of tea I drink each day.

Legend has it that tea was first discovered in 2737 B.C. by Chinese Emperor Shen Nung, when a tea leaf accidentally fell into the bowl of hot water he was drinking. Unfortunately, I wasn’t there to witness this historical event. But that is what legends are all about – a nonhistorical or unverifiable story handed down by tradition from earlier times and popularly accepted as historical.

Tea is an all-natural beverage, containing no additives, no artificial flavors or colors. Tea is a drink made by infusing leaves of the tea plant in hot water. Tea comes from the plant Camellia sinensis, a warm-weather evergreen. If taken without milk or sugar, tea has no calories. It is a good way to increase fluid intake, with some taste and style.

It has vitamins, minerals and antioxidants. Research indicates that naturally-occurring flavonoids found in tea have very effective antioxidant properties. Drinking tea is a natural and pleasant way to increase dietary exposure to antioxidants. Antioxidant-rich foods may play a role in reducing the risk of certain cancers, heart disease and stroke.

We hear about antioxidants all the time. Why do we need antioxidants?

Our body has naturally occurring but cell-damaging free radical molecules. Damage by free radicals over time is believed to contribute to the development of many chronic diseases including cancer and cardiovascular disease. Antioxidants are compounds that neutralize these cell-damaging free radical molecules.

Tea is grown around the world in estates or tea gardens, resulting in flavourful variations. Like wines, many teas take their names from the district in which they are grown, and each district is known for producing teas with unique flavour and character.

While there are more than 1500 varieties of tea available worldwide, all teas can be divided into four basic types: black, green, oolong and white tea.

The way the fresh tea leaves are processed and their level of contact with oxygen (oxidation) determine the types of tea. During oxidation, the tea leaves experience natural chemical reactions that result in distinctive taste and colour characteristics.

Herbal teas do not come from Camellia sinensis, but are an infusion of leaves, roots, bark, seeds or flowers of other plants.

Black Tea is the most commonly used in North American tea bags. Black tea is made from fully oxidized leaves, which produce a hearty deep rich flavour in a coloured amber brew. A few examples of black teas are: Ceylon, Darjeeling, Earl Grey and English Breakfast.  For teas that require oxidation, the leaves are left on their own in a climate-controlled room where they turn progressively darker.

Green Tea is most popular in Asia. Green tea is not oxidized. It is immediately steamed or heated to prevent oxidation and then rolled and dried. It has a delicate taste, light green colour and is very refreshing. Varieties of green tea include: Jasmine, Spider Leg, Mattcha, and Tencha.

 Oolong Tea combines the taste and colour qualities of black and green teas. It is a very popular tea in China. The name oolong literally translates as “Black Dragon”. Oolong tea leaves are partly oxidized and extremely flavourful and highly aromatic. Oolong teas are consumed without milk and sugar. Varieties of oolong tea include: Formosa Oolong and Black Dragon.

White Tea has mild flavour and natural sweetness. It is made entirely from leaf buds that are covered with whitish hairs. The new buds are plucked before they open, withered and then dried slowly at low temperatures. Unlike other tea processing methods, the leaf buds are not rolled and slightly oxidized

In my next article, we will discuss health benefits of tea. Until then, brew your tea well, put your feet up, smile and enjoy.

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How can we stay healthy and live longer?

Valentine’s Day is over. Family Day is over. We are now into seventh week of 2010. February is also heart month. It is time to reflect on what we have done for our mental and physical health to survive the rest of the year. What have we done to keep our heart strong? What people in general think about their health? What are the things they do stay healthy?

I was looking at a survey the Newsweek magazine had done few years ago. The poll of Americans 45 to 65 years old says that people in this age group feel good about their health and their future. They are positive about their physical appearance, sex life, and even the way they manage stress. Seventy two percent believe they will live to be 80 years old, 11 percent believe they will make it to 100.

In 1900, only the lucky few made it to 50, says the Newsweek. Today there are more 50-year-olds than ever before in history, and they can anticipate a full 30 years more, and maybe even longer. To live longer, we have to do many things in life. Misfortune may spoil our plans but life is about planning and hoping for the best. Otherwise how can we live and have fun at the same time.

To some extent, we have control over our own health. Few simple measures like eating right, exercising moderately, quitting smoking and staying involved in our communities can yield enormous benefits.

In the Newsweek poll, 55 percent say they work at being fit at least three times a week; 20 percent say they have a daily fitness routine. Here is a list of what they do:

– 56 percent walk
– 16 percent workout with exercise machine
– 15 percent do strength training and weight lifting
– 15 percent go bike riding
– 10 percent go swimming
– 7 percent go running or jogging.

But we do not live in a perfect world. Many people have no will power or strength to work toward good health. And these people really struggle with some of the barriers. What are the common barriers to good health?

– 48 percent say getting enough exercise is the hardest thing
– 21 percent say giving up cigarettes or tobacco is difficult
– 38 percent have trouble limiting sweets
– 32 percent have trouble cutting down on red meat and other fatty foods
– 31 percent have trouble eating enough fruit and vegetables
– 22 percent have trouble restricting sodium.

What is the worst thing about aging?

Thirty three percent say the worst thing about aging is having more health problems; and 18 percent say it’s having less energy. Middle-aged Americans worry most about cancer, heart disease and stroke. And 35 percent feel more stress in their lives today than they did 10 or 20 years ago.

This poll was taken before we were hit by the severe recession. Some people may have changed their views
since then. But there is always hope. Hope for a better future. Hope for better health. And hope that our elected
leaders will make the right kind of decisions to take us where we can revive our fighting spirit.

But nothing can substitute what we can do for ourselves. So, let us think and work towards a strong mind, strong heart and strong body.

Start reading the preview of my book A Doctor's Journey for free on Amazon. Available on Kindle for $2.99!