This blog-website and its central book show that one of the missing links to conventional medicine, gerontology, public health policies, optimal wellbeing and holistic health is wine medicine.
Medicinal Wine Institute is getting organized to become a non profit Charity Institution devoted to research, education and public policy that promote excellence in quality, longevity and health-promoting wines.
In this perspective, the Medicinal Wine Institute’s mission is to promote the message that light (ie, less than one wine glass) and-or moderate (up to two wine glasses) * quality and traditionally made wine taken with healthy Mediterranean-like meals can significantly contribute in resolving the present chronic disease Epidemics in the United States while simultaneously adding healthy years to the People’s Lifespans.
In contradistinction to this mission, most American Medical Schools and the Government’s public health experts more often than not characterize quality wine as “alcohol” laden with “risks” without highlighting its health and rejuvenation benefits when used holistically.
As a consequence thereto, public health authorities tend to worsen the general public health situation regarding “alcohol”, just like they have been irresponsible if not reckless with regard to cannabis, iboga, mushrooms and many other natural compounds that have many health-promoting and longevity ingredients. When the virtues of fermented and non fermented plants like wine, cannabis or ayawashka are silenced in favor of their deleterious role, public policy tends to worsen public health, if only because People lose credibility in the Government’s institutions experts and then tend to take either too much of these products or without holistic diligence. Furthermore, most wine studies are flawed in that wine scientists only measure ethanol without wine’s other health-promoting molecules (hundreds) and almost never examine organic or traditionally “clean” wine.
Flawed published Studies
Study after study will either glorify wine in an underserving way or villanize it without evidence-based justification. Most of these studies are not done with quality and traditionally made wines where grape skins and its seeds macerate for at least three weeks. Cheap wines are so poor in traditional wines’ therapeutic molecules and so laden with deleterious chemicals, (arsenic, lead, gut destroying glyphosate among many others) that published “scientific” lab results are necessarily skewed.
In this Blog-website, we show the hard evidence, via well designed studies in the preclinical, epidemiological and general observational fields, all of which conclusively demonstrate that wine constitutes great medicine, both preventively and curatively. And all the more so that wine is taken according to the Medicinal Wine Institute’s twelve guiding principles.
Interventional and randomized controled evidence also shows that not drinking wine is much more of a health risk than drinking moderate quality wine.
When wine is taken timely, synergistically (like in a Mediterranean diet context), lightly and-or moderately, for most people who have a correctly working liver, wine will safely and efficiently promote the healing of over 12 of the most common diseases, including cardiovascular diseases, cancer, diabetes and mental disorders.
This Blog-Website also explains how wine positively impacts biochemical longevity mechanisms, some of which are related to apoptosis, autophagy, senescence, vascular integrity, mTor, microbiota diversity, neurogenesis, telomeres and a few other biological processes, all of which favor the microbiota, Life, health, Longevity and a redefinition of Medicine itself.
In this perspective, the Medicinal Wine Institute has fully reviewed the PubMed database on the health aspects of wine. Out of 21,000 studies on wine, 3,700 studies confirm a health aspect of this beverage and 124 published studies confirm its longevity impact. Furthermore, we also found multiple wine clinical trials (randomized) from 2013 to the present (2019).
Conclusion of our investigation : The most recent studies confirm the valuable cardio-metabolic role of moderate wine consumption, especially red wine, in the prevention and treatment of chronic diseases such as cardiovascular disease, metabolic syndrome, cognitive decline, depression, and cancer.
These recent studies also highlight the beneficial role of red wine against oxidative stress and in favour of desirable gut bacteria and longevity. The central benefit with regard to quality red wines has been attributed to both its ethanol and phytochemical compounds, as highlighted by these above-mentioned clinical trials, where the effects of red wine have been compared via RCTs (randomized controled trials) to white wine, non-alcoholic wine, other alcoholic drinks, and water.
Regarding, in 2018, Harvard Public health School scientists did a meta-analysis involving over 100,000 people over 27 years and also concluded that moderate alcohol in take is one of the five major longevity factors that can give an extra 12 years of lifespan for men and an extra 14 years for women.
“Harvard Chan researchers and colleagues looked at 34 years of data from 78,865 women and 27 years of data from 44,354 men participating in, respectively, the Nurses’ Health Study and the Health Professionals Follow-up Study. The researchers looked at how five low-risk lifestyle factors—not smoking, low body mass index (18.5-24.9 kg/m2), at least 30 minutes or more per day of moderate to vigorous physical activity, moderate alcohol intake (for example, up to about one 5-ounce glass of wine per day for women, or up to two glasses for men), and a healthy diet—might impact mortality. For study participants who didn’t adopt any of the low-risk lifestyle factors, the researchers estimated that life expectancy at age 50 was 29 years for women and 25.5 years for men. But for those who adopted all five low-risk factors, life expectancy at age 50 was projected to be 43.1 years for women and 37.6 years for men. In other words, women who maintained all five healthy habits gained, on average, 14 years of life, and men who did so gained 12 years, compared with those who didn’t maintain healthy habits”. (Source)
Contrary to alcohol distillation, there is nothing intrinsically deleterious or “un-natural” about fermented fruits that have transformed into ethanol containing wine. Ripe fruits have been fermenting for millions of years under fruit treeas and in animal’s digestive tracts. (See Exhibit A). (Source) See also the MW Institute’s piece of Evolution’s impact on the fine-tuning of alcohol break-down enzymes. (Source)
Indeed, ingestible ethanol is an abundant organic compound that constitutes an essential part of the metabolism in many living organisms. Ethanol is also an important link in the the most abundant biochemical pathway: glycolysis. Ethanol is the product of sugar degradation via fermentation, and it is naturally present in carbohydrate rich fruits after reaching post-maturity. Yeast and some bacteria accelerate the fermentation processes, and are responsible for favouring ethanol production. Carbohydrate rich fruits were an important constituent in the diet of early humans. (Source)
It is very likely that ancient humans experienced the taste of alcohol, first from fermented fruits and vegetables, and later from fermented juices or cereals. (1) The evidence thus suggests that alcohol beverage consumption and tolerance evolved together with humans’ digestive system. (Source)
Since alcohol consumption has been part of human culture for millennia, it has not been usually regarded as a dangerous substance. (1) In fact, alcohol has been perceived as integral part of a meal, or in some instances as a cure against infectious diseases, bad breath or as a cleaning agent. In Christianity, wine has a strong spiritual relationship to Jesus Christ and renewal.
Only recently, when wine’s production has been denatured and when distillation of alcohol has reached enormous proportions, has ethanol abuse become a public health concern. When bad quality alcohol beverages are taken and when these are taken in excess, human harm is established, in particular with regard to its long-term effects on degenerative diseases, neuro-psychiatric conditions, cirrhosis, pancreatitis, cancers, cardiovascular conditions, and immunodeficiency. (3) Furthermore, biochemical and genetic evidence can direct us to the specific pathways revealing excess and bad quality alcoholic beverages’ toxicity, its chronic impact in several organs, and the mechanisms for addiction. (Source) (4).
In contradistinction to the mis-use and abuse of fruit wines, there is also the holistic use of wine as medicine and as a tool for optimal longevity. Each year, there are millions of Americans who have either avoided or significantly delayed heart attacks, Alzheimer’s disease, H Pylori driven stomach cancer, bone & teeth loss and many other chronic diseases thanks to the judicious and moderate drinking of quality wine.
And for those who don’t have enough liver dehydrogenase enzymes to properly breakdown ethanol’s major metabolites, wine can still be a medicine, provided the Medicinal Wine Institute’s rules on chronobiology (circadian rhythms), combinational synergy and, inter alia, dosages are respected.
Almost all of public health officials keep these above-mentioned facts silent.
This information suppression is overall deleterious and in part responsible for alcohol’s misuse and abuse.
Hence, the Medicinal Wine Institute’s raison d’etre.
The overwhelming preponderance of the evidence is established. When downing moderately or lightly wine of quality in combination with a Mediterranean-like or Vegan diet, the health benefits are such that most drinkers live much longer and healthier than those who don’t drink wine.
Light to Moderate quality wine consumption is a characteristic of the Mediterranean diet. For many decades, thousands of studies around the world have shown a beneficial effect of light to moderate wine intake on health with this type of diet.
As a consequence thereto, it is recommended that public policy experts be more consistent with Science and promote the light to moderate wine intake with a diet akin to the Mediterranean and or Vegan regime, as this synergistic combination has been positively associated with human health promotion, disease prevention and optimal longevity.
At the very least, the Government’s experts and Medical School Deans should persuade Congress to enact a five-pronged wine statute that would:
1) balance wine labels with truthful information about wine’s health and longevity benefits (with appropriate warnings about excess wine, quality wine and SNPs),
2) reduce taxation for wine growers and wine makers who use biodynamic, organic or healthy traditional standards,
3) assist wine growers and wine makers in their endeavor to produce clean (organic or close to this standard) quality grapes and promoting the traditional and healthy maceration and vinification techniques that have been used in Europe for thousands of years,
4) strongly recommend “Wine as Medicine” to be taught in all medical and nursing schools of the Land,
5) and give concrete incentives and tax breaks to wine bars and wine restaurants whose owners choose to promote responsible, healthy and longevity promoting drinking and eating.
Pr. Joubert (Biogerontologist and Director of Medicinal Wine Institute)
The Institute’s Director
The Institute’s director, Pr. Joubert, biogerontologist from France, was trained at the Oenology Institute of Talence, next to Bordeaux France, which is one of the best wine schools of Europe. He grew up in the Haut Médoc where his father worked, for both Chateaux Margaux and Mouton Rothschild in Pauillac. After French Medical and Law studies, he taught law (including at Gonzaga Law School) and medicine for many years and is presently living in one of the five Mediterranean climate and wine-rich areas of the world, South California.
Joubert is available to talk about his future “Wine as Medicine” book (with hard evidence via power point) to diverse groups, corporate, private, church, non profit or public. Pr. Joubert’s most popular talk theme is based on how to avoid alcohol misuse while promoting wine as medicine, in a way that increases health, longevity, creativity and happiness.
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Partial Evidence that Wine (fermented fruits) has been a “natural” phenomenon in the animal world ever since fruits came into existence, millions of years ago
(*). The amount of wine depends on many variables, including on wine’s quality, varietals, gender, SNPs, timing (circadian rhythms) and on the drinker’s liver enzymes. Because women have fewer alcohol liver enzymes that break-down ethanol’s metabolites, they should have half as much wine as men.
(1). The development of pottery around 10,000 BC could have triggered the first production of purpose-made alcoholic beverages. (Source) The earliest evidence of a purpose-made fermentation, comes from a mixture of rice, honey and wild grapes from around 7000 BC (Ibid.) There is evidence that shows that wine was produced as early as 5400 BC and 3500 BC. Distillation exists from 1 AD, and the earliest modern drinks from distillation appeared around the 13th century. Cf. Phillips, R. Alcohol: A History; UNC Press Books: Chapel Hill, NC, USA, 2014 McGovern, P.E. Uncorking the Past: The Quest for Wine, Beer, and Other Alcoholic Beverages; Univ of California Press: Oakland, CA, USA, 2009.
(2). Forbes, R.J. A Short History of the Art of Distillation: From the Beginnings up to the Death of Cellier Blumenthal; Brill: Leiden, The Netherlands, 1970
(3). World Health Organization (WHO). Global Status Report on Alcohol and Health 2014; World Health Organization: Geneva, Switzerland, 2014
(4). Scholz, H.; Franz, M.; Heberlein, U. The hangover gene defines a stress pathway required for ethanol tolerance development. Nature 2005, 436, 845–847