Wine, Health & Cancer


Most educated physicians including theWorld Health Organization’s doctors and wine expertsrecommended to drink wine daily to help avoid chronic diseases, in particular cardio-vascular and coronary events (see link above) from which most Americans die. The French public health authorities have even decreed that wine abstinence is not recommended (Source)

Therapeutically, and among dozens of other action mechanisms, wine is vaso-dilatory, meaning it helps to dilate the vessels. As its ethanol is also an excellent carrier, wine assists both the detoxification and the restoration processes. This means that the wine drinker is able to achieve, with a simple sip via the lips, maximum bioavailability of it’s minerals, phyto-nutrients, flavonoids, vitamines and active molecules, including, but not limited to the anti-aging, blood sugar reducing, anti-inflammatory, anti-oxidant and anti-cancer resveratrolpolyphenols, quercetins, catechins, epicatechins, tyrosols, gallic acids, and procyanidins.

Procyanidins and oligomeric catechins (eg pycnogenol) are found at high concentrations in especiallyred wine, that which has pronounced beneficial effects on the coronary and vascular system and on plasma antioxidant activity. Polyphenolic compounds are well known to have anti-mitotic (ie, anti-cancer) properties (Source). While, malvidin-3-0-glucoside (malvidin), an anthocyanidine belonging to polyphenol family, (ie, also biologically active in red wine) has strong cardio-vascular protection properties (source)Wine can also favorably suppress in situ estrogen bio-synthesis.(source)and aromatase (estrogen synthetase) in breast cancer(ie, estrogen promotes the proliferation of cancer cells in estrogen non-triple negative breast cancers and aromatase is the enzyme that converts androgen to estrogen).

In addition, there is compelling evidence that quality wine can help with preventing endothelial dysfunction (source). Furthermore, many diseases like cancer, diabetes (source)and Alzheimer’s disease (source) can be not only prevented, but also alleviated and down-regulated thanks to quality wine.

The tonic effect of wine on the cardiovascular system is due to wine’s vitamins and its ethyl alcohol, which dilates the veins and increases the resistance of blood vessels. The iron content of red wines helps combat anemia by “building blood.” Tannins and coloring pigments counteract fatty deposits arid help to lower cholesterol. Wine can also facilitate digestion by increasing the secretion of gastric juices, stimulated mainly by ethyl alcohol and tartaric acid.

Lactic acid has an antiseptic and slightly laxative effect on the intestine. The sugars in wine, (those which where not converted to co2 and alcohol) stimulate the function of the liver. Glycerin favors the secretion of bile. Wine also helps diuretic functions thanks to its acid salts, notably potassium bitartrate. Even the respiratory system is stimulated by wine’s volotile aromas and its ethyl alcohol which increases the rate of oxygenation. source

One of our concerns however is that most of American grapes have artificially and even genetically been striped from their essence, their reproductive seeds, an important element of this fruit that helps to produce quality and healthy wines. This is why the Center plans on growing seeded grapes on its property, in particular merlot(for its robustness and health gifts), syrah, cabernet sauvignon ) which was proven to be useful for Alzheimer’s disease) and pinot noir, the richest grape source in resveratrol.

The Center’s cognac-aloe-honey-herb elixiris also an offered service for chronic diseases, in particular cancer. In this perspective, we use this fermented raw product not only to re-educate the palate, sensitize tastebuds and introduce key molecules in the bloodstream, but also to help non plant eaters with digestion (ie, malic acid for white wine and succinic acid for red wine are key organic acids that contribute to gastric acid stimulation, source) and blood circulation, including to address the twin problem of cholesterol and lipid peroxidation (see below for the details).

The science (including epidemiology) is quite clear on the benefits of this grape fermentation medical procedure(cf the evidenceand see below) in that wine will not only help to digest animal foods and neutralize animal-produced lipid peroxidation, but it will also help to boost the good cholesterol (hdl) and down-regulate the bad cholesterol (ldl) and triglycerides while cleaning up some of the arterial plaque that animal cholesterol and fat tends to leave behind. When wine is used diligently and wisely, it can improve most of the coronary risks markers, diabetes, obesity, dementia, cancer and other pathologies.



“Wine brings health and entertainment. It was given to man by God for old age remedy against the auterity of aging” Plato

Humans have been consuming wine (raw, fermented, enzyme-rich grape juice) for over 10,000 years and using it as a medicine for over 6,000 years, (source)including during the Roman Empire when Yushua (prophet Jesus Christ) compared wine to his blood. Looking at the Jewish writer of the ancient times, Josephus, and other sources, there is no question that wine is man’s oldest medicine, having been medically prescribed for millenia, including in the Bible. Anti-alcohol lobbysts, pharmaceutical-drug pushers and cult leaders have often used mis-representations, ideology and flawed studies to justify the prohibition of wine. Yet, most educated members of the medical profession (especially in Europe) view the consumption of a moderate amount of wine as favorable if not desirable for health maintenance. (Source).



One does not need to drink great quantities of wine to benefit from a therapeutic bang. On the contrary, less if often more, in terms of homeostatic rebalancing. The dosage of wine consumption also depends on the body’s weight, the food ingested (ie, an animal-based diet necessitates more wine to benefit from a good lipd profile, among other functions), the person’s immune and genetic disposition (including allergy sensitivities), the quality of the wine (sulfite free organic wines tend to be easier for the body to process) and other elements like the mineral and molecular composition of wine (ie, the pinot noir variety (vineplant) tends to be richer in resveratrol) and gender. In this perspective, women in general should not drink more than half the recommended amount men drink because they have only half the amount of alcohol dehydrogenase, the enzyme which metabolises or breaks down alcohol.Last introductory note, contrarily to what many un or mis-educated people say about wine, this beverage is not “alcohol” even though alcohol is one of the thousands of its constituent elements. This would be like saying that an apricot pit is “cyanide”, just because these seeds contain cyanide, seed which are also used therapeutically and in combination with small amounts of wine for the maximazation of its anti-cancer properties.



“Wine is the healthiest and the most hygienic of beverages” Pasteur


Looking at the scientific litterature with lucid eyes, the evidence shows beyond any reasonable doubt that consuming wine in moderation can reduce death from all causes by over 50 percent. Wine can be a lifesaver for vascular disease, while being quite benefical for cancer and other diseases. In small amounts, it is also good for relieving society’s other big disease group, chronic stress. Moreover, wine can be used as an aromatherapy holistic technique as Philippe de Rothschild did in the Haut Médoc before he passed. And wine is inseparable from Art, social gathering and our Judeo-Christian civilization.


Top: coronary arteries (in red), which often become clogged with animal ingestion and lack of exercises. Red wine helps to keep these arteries youthful.

The Center also teaches how the wine professionals drink wine.When tasting (ie “dégustation”) and drinking wine, the health and oenology experts recommend to sip wine slowly and appreciatively, up to one to two glasses per day for most males and one glass for most women, given their genetic differences,see precision. When the meal is served with animal products, the wine quantity could be bigger (see below for the Science). For those who are on an exclusive plant-based diet, wine is less necessary, although its ingestion can still be recommended, in which case the recommended dosage is usually less than above, two to four tea or table spoons can have a health effect, depending on the size and gender of the drinker. In some cases, it is advisable to drink wine homeopathically (less than two tea spoons a day) outside of meals. And to do this with intentionality in terms of the healing process.There are circumstances under which less can be more. Wine and most of one’s foods should also be drunk and eaten during lunch time given that the gastric juices are the strongest at that time and because wine can be a stimulant perturbing deep sleep. Everyone is genetically and culturally different, so there may be exceptions. Quality wines and-or organic and sulfite free are preferred, if only because certain wines go through aluminium packaging and containers (source) and on occasion different heavy metals and toxins are found in wine like cadmium (source)and lead (source).

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