Cooking World

Wine medicine
Researches of scientists do not need any new tests. The most important tests have already been conducted by life and results have been reflected in statistics which only should be comprehended and analyzed. Why, for example, in France death rate from cardiovascular diseases is twice lower among world average parameters? And this is despite of the superfluous cholesterol content in fat and spicy national cuisine! Such cuisine should turn back for the nation in general heart attacks, insults, mass arthritis. Americans, who studied this riddle, have called it French paradox.
In clinics of the Western Europe wine treatment was prescribed two centuries ago. Russian doctors have paid attention to wine a little bit later, from the middle of the XIX century.
But what are those magic components which transform wine into panacea? No one definitely can answer this question though for the last years there have been numerous attempts to penetrate into curative secret of the wine. Till now it is a deep dark secret: six hundred components are determined and measured, but the total number is unknown. It is precisely known, that wine 80 % consist of biologically pure water, and contains from 8 up to 15 % of spirit received as a result of sugar fermentation. The rest - in microscopic dozes are: organic acids, glucose and fructose, phenol compounds, aromatic substances, volatile oils, complex ethers, aldehydes, tannins, 24 microelement including manganese, zinc, rubidium, fluorine, vanadium, iodine, titan, cobalt, potassium, phosphorus, etc. And also mineral salts, “nutrients”, amino acids, proteins and vitamins. But all force is in proportions, in complex interactions. And scientists of all world try to solve the mechanism of their influence.