Red Wine Revisited - Something Better!
Elizabeth J. Hall
Elizabeth Hall has taught and researched health topics for more than 25 years at Wildwood Lifestyle Center & Hospital, Wildwood, Georgia and is currently the director of the health science curriculum for the online College of Health Evangelism.  This article originally appeared in The Journal of Health and Healing and is used by their permission.
FOR THE LAST DECADE you have heard it. I hear it regularly, too: "Red wine and beer are good for your heart." Some research seems to support this.  A recent Harvard study found that one alcoholic drink a day for women and two a day for men was associated with significantly fewer heart attacks when compared to non-drinkers. Several other studies suggest that light-to-moderate consumption of red wine and other alcoholic drinks can improve your cardiovascular health, but heavy drinking hurts it. I How do we explain these varying conclusions? Is alcohol a recommendable health measure? Let's examine available evidence to find out "the rest of the story."
Red Wine, Alcohol, and Cardiovascular Health
In order to form a background for better understanding the factors involved in this issue, let's consider a bit of physiology. When we accidentally cut ourselves, we want our blood to clot. This physiological reaction is one that frequently saves lives. However, platelets sticking to a blood vessel are undesirable, even dangerous when there is no bleeding, be¬cause they can initiate an abnormal clot¬ting process. The clot then reduces blood flow to the area normally supplied by that blood vessel. You see, when platelets in¬appropriately stick together, they tend to initiate a clotting process whether or not there is actually bleeding. Eighty percent of all heart attacks are associated with undesirable platelet clumping and clotting. This type of clot formation, if it occurs within the arteries feeding the brain, can reduce its blood supply so that some brain tissue dies. This causes a condition known as ischemic stroke. About eighty percent of all strokes are caused by undesirable clot formation and atherosclerosis in the arteries feeding the brain.
One large study found that, when compared to men who drank alcohol less than once a week, men who imbibed it three to seven times a week had significantly fewer heart attacks. Another study from Boston University School of Medicine revealed that, overall, drinking alcohol did not reduce the risk for ischemic strokes (those caused by reduced blood supply to or within the brain). In fact, men who drank more than 12 grams of alcohol per day (a typical drink has 12 grams of alcohol) had 2.4 times higher the risk of ischemic stroke than men who did not. The only time alcohol consumption actually reduced the risk for ischemic stroke was for individuals ages 60 to 69.1 Another study from Harvard found that while red wine offered some protection from ischemic strokes, other alcoholic beverages did not, and intakes of two or more drinks a day, may increase the risk for ischemic stroke.2
However, moderate young drinkers have six to eight times the risk of developing a stroke resulting from bleeding within the brain (hemorrhagic strokes). Heavy drinking and binge-drinking are especially significant risk factors in these cases. If coronary artery disease (CAD) is present, binge-drinking reduces the blood-flow to the heart. Withdrawal from alcohol increases the risk for undesirable clot formation because the platelet activity is el¬evated, and there are marked fluctuations in blood pressure, electrical disturbances of heart rate and rhythm, and sustained vasoconstriction in blood vessels of the brain. Scientists at the University of Western Australia observed, "Hence, further exploration of any protective association of alcohol against coronary artery disease needs to carefully consider the implica¬tions of pattern-drinking for the relation¬ship. The modulating influences of co-timing—drinking with meals, cigarette smoking, or illicit drug use—also need to be evaluated. Without such vital information, public health advice on alcohol and CAD will be limited in its scope and potentially flawed in its impact."3
Light-to-moderate drinking of alco¬hol does seem to reduce the risk of heart attacks. But the bottom line is often missed: the benefits of red wine and beer, including the cardiovascular effects, are contradictory and need to be placed in context, with any contributing factors being well-evaluated. Note the quote, "Con¬troversy remains regarding the effect of mild-to-moderate alcohol consumption; while some studies reported a protective effect, others found a dose-dependent linear relationship between the amount of alcohol consumed and the risk of hemorrhagic stroke. That is, the more alcohol consumed, the greater the risk of hemor¬rhagic stroke. Heavy drinking should cer¬tainly be considered as one of the risk factors for hemorrhagic stroke. In contrast to the protective effect of mild-to-moderate alcohol use against ischemic strokes, moderate drinking might result in an increased risk of hemorrhagic strokes."4
The Brain Counts, Too
A few studies show that the flavonoids in red wine can indeed decrease inflammation in the arteries, thus reducing the risk of undesirable clot formation and atherosclerosis. However, loss of brain cells is the real problem with a stroke, with con-current decline in mental and physical performance. Equally valid studies show that alcohol consumption promotes inflammation within the brain's supporting cells (glial cells), thus promoting cerebral atrophy. We know that just one alcoholic beverage a week impairs abstract reasoning. Driving skills, especially judgment, are impaired in most people long before they show signs of drunkenness. Studies "indicate that moderate social alcohol consumption has cumulative effects on brain function that persist for hours after chemi¬cal and behavioral indicators of intoxication have dimin-ished."5 Knisley, from the Medical University of South Carolina, and his colleague also showed that every time a person drinks alcohol, it progressively causes damage to the brain. As the drinking continues, the damage accumulates.
Alcohol also reduces the oxygen supply to the nerve cells because it makes the red blood cells stick together, reduces their oxygen carrying capacity, and slows circulation in the small blood vessels. Indeed, chronic brain injury caused by alcohol is second only to Alzheimer's disease as a known cause of mental deteriora¬tion in adults. John Olney, a brain scientist from Washington University in St. Louis, observed, "Over the millennia, alcohol has damaged more fetal brains than any other agent in the human environment."
Olney found, using infant rodents, that just one hour of exposure to blood alcohol levels of 0.06-0.08 (just below the le-gal limits for driving in most states) markedly accelerated a natural process causing developing neurons to "commit suicide" if they fail to connect on schedule with neighboring brain cells. Alcohol slowed the rate at which connections are formed, tricking the cells into believing they've failed to make contact.6, 7 He concluded that the effects on humans would be similar—that of the premature, unnecessary death of brain cells. Obviously this is a most undesirable effect.
A few recent studies show that red wine can possibly slow cognitive decline and help protect brain cells. More precisely, it is the resveratrol in the red wine that affords these benefits. For example, generation of free radicals from oxygen is a very real problem in the brain. It is worth mentioning that alcohol forms acetaldehyde, which is toxic to DNA. Alcohol also encourages the production of free radicals and thereby can and does encourage oxidation and accelerates aging of the brain. Resveratrol and grape polyphenols protect the brain from this oxidation.

Alcohol also, as we've no doubt heard, affects body balance and coordination. One way in which this happens is by ethanol inhibiting brain-derived nerve growth factor (BDNF) in the cerebellum, the lower part of the brain in which balance and coordination is controlled. BDNF, as it is sometimes called, promotes communication (by synapse development) between nerve cells, protects the brain cells, and encourages the development of new brain cells in cer¬tain parts of the brain.
Heavy use of alcohol shrinks the hippocampus, a very important area in the temporal lobe for memory and learning. Animal studies indicate the effects of alcohol in the hippocampus are worse in adolescents than in adults. It should also be noted that many of the studies regarding the effect of alcohol consumption on cognitive performance did not adequately take into consideration other factors like social position and edu¬cational advantages. When this is done, the improvement of cognitive performance "disappears" or is significantly less convincing. Important also to know: obesity, insulin resistance, diabetes, atherosclerosis, and hypertension all contribute to cognitive decline; wise calorie restriction, and the antioxidants found in berries and dark green leafy vegetables retard brain aging in key areas of the brain.
So why in the world would I want to drink alcoholic beverages in the supposed hope of decreasing the risk of stroke and other cognitive declines, while simultaneously, slowly killing my brain cells?!
Something Better!
Are there ways to get the benefits of red wine without its dangers? Yes! Indeed, let's consider each benefit that red wine gives the cardiovascular system, and replace it with lifestyle factors and dietary changes that are far superior to—and free of—alcohol's adverse effects.
Claim #1: Red wine inhibits platelet clumping and undesirable clot formation.
True, but it is not the only lifestyle factor that can do so. No, indeed! Red grapes are excellent, and without the side effects. Scientific studies also show that moderate physical activity improves blood flow within the body and reduces a pro-clotting protein, called fibrinogen (the same one that beer decreases). Moderate exercise also increases fibrinolysin, a special chemical that actually breaks apart tiny clots and keeps them from becoming larger. It even increases prostacyclin, a compound that inhibits platelet clumping. Under competitive, strenuous exercise, however, the adrenal glands release extra epinephrine, a hormone that increases the stickiness of platelets and their ability to clump.
Secondly, seriously consider a vegan diet. Even in diabetic individuals who have an increased risk of clotting, stroke, and heart disease, a vegan diet with moder¬ate exercise improves blood flow. Sluggish circulation is a major cause of clot formation. Some studies show that a vegetarian diet reduces fibrinogen. And a vegan diet is cholesterol-free and low in saturated fats—of import considering that both cholesterol and saturated fats aggravate atherosclerosis. Well-balanced, unrefined vegetarian foods are high in fiber, phytochemicals, and arginine, an amino acid that helps the cardiovascular system. In fact, one study showed that compared to general populations who had 57 percent incidence of coronary artery disease, vegans had only 14 percent incidence of the same disease.8
Take for example, specific plant foods. Citrus fruits inhibit platelet clumping. Purple, blue, and red fruits contain anthocyanins, which not only inhibit platelet-clumping, but also both reduce the body's ability to make cholesterol and protect it from oxidation. Oxidized cholesterol encourages inflammation in, and clogging of, the arteries. Because heat destroys anthocyanins, it is preferable to eat these fruits fresh. By the way, aging of red wine significantly reduces anthocyanins. The resveratrol in red wine that inhibits platelet clumping and inflammation is also present in red grape juice, red grapes, cranberry juice, peanuts, blueberries, and their cousins, bilberries. Like anthocyanins, resveratrol is heat-sensitive. Consider also another valuable fruit for the cardiovascular system—kiwi-fruit. People who consumed two or three kiwi-fruit a day for a month reduced platelet clumping by 18 percent. And unlike alcohol that raises triglycerides (blood fats), kiwi-fruit actually reduced them by 15 percent, according to the same study.9
Recent studies also show that a diet high in vegetables, fruits, and whole grains reduces the risk for ischemic strokes, but a diet high in red and processed meat, refined grains, and desserts increase the risk. Flaxseed, walnuts, spinach, and soybeans are all excellent sources of omega-3 fat (linolenic fatty acid), which inhibits plate-let clumping.
Meat, however, because of its saturated fat and pro-coagulants, can promote undesirable clotting because it reduces prostacyclin, an important hormone-like chemical that reduces platelet clumping.
Other suggestions from scientific study substantiate the following measures for prevention of undesirable clotting:
•    Replace negative thoughts with positive ones. Both acute stress and major depression will promote platelet clumping and increased risk of clot-formation.
•    Keep well-hydrated and breathe deeply. These two oft-neglected simple healthful habits, by improving your blood flow, will reduce your risk of un-desirable clot formation.

•    Use helpful herbs. (Notice the available chart.*) Garlic and onions, like red wine, inhibit platelet clumping. Contrary to alcohol, they actually improve efficiency of the immune system. Turmeric also inhibits platelet clumping. Unlike alcohol, which generates damage from free-radicals in the liver, both garlic and turmeric improve the liver's ability to detoxify cancer-producing agents. Whereas alcohol increases the risk of gastritis and
stomach cancer, garlic and turmeric possess chemical properties that inhibit the development of gastric cancer.
•    Gingko biloba also, has been shown to reduce the risk of platelet clumping and inhibit inflammation within the arteries. Numerous studies indicate that gingko biloba, unlike alcohol, improves mental performance it seems to improve memory and cognitive functioning even in healthy young men.
•    Maintain, achieve, a healthy weight; obesity increases pro-clotting factors in the blood.
Claim #2: Red wine increases HDL.
High Density Lipoprotein (HDL, the good cholesterol), elevated levels of which are protective against coronary artery disease and stroke, carries cholesterol to the liver, where it is converted into bile. Many scientific studies show that regular aerobic exercise and losing weight if one is obese, elevate HDL. Actually, just 10 percent weight loss within 6 months in post-menopausal women increased their HDL by 9 percent and improved their ability to utilize glucose more efficiently.10
Replacing white bread and other refined carbohydrates with whole grains helps to improve blood-sugar control in young individuals. Good blood sugar con¬trol is an important predictor of HDL levels in youth. Even a normal level of blood sugar that is on the high side, especially when accompanied by obesity or high blood pressure, increases the risk of cardiovascular damage. Whole-grain millet elevates HDL. And healthful nuts and seeds also help raise HDL. For example, daily consumption of walnuts lowers Low Density Lipoprotein (LDL, the bad cholesterol), but raises HDL in diabetic individuals.
Alpha-linolenic acid from flaxseed, spinach, and soybeans improves HDL levels in the blood. Olives raise HDL and help to reduce undesirable clotting. Evening primrose oil is another fat that can boost HDL. And the mineral chromium, and vitamins folic acid and time-released niacin, also elevate it." So, exercise and a good diet are better and safer than alcohol.
Claim #3: Red wine in¬hibits LDL oxidation.
Before examining this effect of red wine and alternative options, let's again briefly discuss a bit of physiology. LDL carries cholesterol to the arteries. When it is elevated, it increases the risk for cardiovascular events. But it is the oxidized LDL that sets up inflammation in the arteries and pushes atherosclerosis. Oxidized LDL actually kills the smooth muscle cells of the arteries, promoting atherosclerosis and hardening of the arteries. Where do we find this dangerous substance? Aged cheese, powdered dairy milk, custards, and puddings. These need to be eliminated by those who are serious about reducing atherosclerosis. And really, health wise, they are not advisable for anyone.
Now, to our point under consideration: it is true that resveratrol in red wine can reduce LDL oxidation under certain circumstances. But what are some other dietary ways of reducing the oxidation of LDL? Scientific studies all indicate that soy, the fibers pectin and psyllium, and anthocyanins all reduce LDL levels. Some studies suggest that lycopene in tomatoes and watermelon, genistein in soy-beans, and luteolin in artichokes, reduce LDL oxidation. And adopting the good is not enough; one must also avoid the bad. In this case, junk food, which increases LDL, needs to be avoided.
Medicinal doses of nician total cholesterol, “bad” LDL-cholesterol, and triglyceride levels, while raising the “good” HDL-cholesterol level. It also reduces LDL oxidation.  However, individuals with liver damage or those at risk for retinopathy (those with hypertension or diabetes) should forgo it, as high dosages of niacin can encourage liver damage11, 12 and serious eye problems13 in susceptible individuals. Fenugreek would probably be a safer alternative to reduce elevated LDL and triglycerides (blood fats) and to increase HDL in diabetic individuals.14
Homocysteine is another factor to consider. Smokers often have elevated levels of oxidized LDL and homocysteine. (Homocysteine is a metabolic byproduct of certain amino acids.) Elevated levels of homocysteine increase the risk of heart disease, stroke, and Alzheimer's.
In a double-blind, wash-out, crossover study, smokers who were given fruit and vegetable concentrations actually had a decline in their oxidized LDL and homocysteine levels.15
Claim #4: Red wine improves the ability of blood vessels to dilate.
Wine can improve what we call the endothelial function of blood vessels. This term refers to the function of the endothelial cells, which are found in the innermost lining of blood vessels, to make substances that cause these blood vessels to dilate or constrict. When these cells make too many constrictors and not enough vasodilators, the condition of endothelial dysfunction results. This problem, in turn, contributes to atherosclerosis.
The endothelium also produces several other important molecules, one of which is "nitric oxide." This molecule helps the blood vessels open up, improving blood flow. It also inhibits platelet clumping and protects from atherosclerosis. Obesity, high blood pressure, active or passive smoking, and diabetes all decrease nitric oxide levels, resulting in endothelial dysfunction. The above-mentioned health concerns also promote LDL oxidation and encourage atherosclerosis. Elevated levels of circulating insulin or homocysteine also contribute to endothelial dysfunction. These conditions can be controlled, if not corrected, by judicious, steady lifestyle habits.
Moderate amounts of red wine can improve the production of nitric oxide. However, high doses of alcohol significantly impair its production in the arteries. Fortunately there is no need to imbibe alcoholic beverages that jeopardize the health of your liver and suppress your immune system, to increase the amount of this valuable molecule in your blood vessels. Purple grape juice and the amino acid arginine, from nuts and legumes, are two healthful precipitators of improved nitric oxide production.
Studies show that replacing usual fats with walnuts improves endothelial function. Vitamins C and E have been demonstrated to improve compromised endothelial functioning in diabetes, whereas vitamin B-12 and folic acid improve it in individuals who have elevated levels of insulin (a common problem in obese people) and high levels of homocysteine. Artichoke juice improves endothelium function; soybeans help, too. The intake of saturated fats should be greatly limited because they impair the ability of the blood vessels to dilate. Obesity or a high-fat diet stiffens the arteries.
One recent study showed that eating a meal rich in fat impairs endothelial function in middle-aged men. Ninety minutes of walking before a meal improved it by twenty-five percent even in middle-aged, obese men.16 Children also can develop endothelial dysfunction if they are obese. Six weeks of exercise training reverses this problem. No need for children to wait to become of drinking age to alleviate this problem with red wine! On the other hand, recent studies show that physical inactivity increases endothelial dysfunction. Therefore better ways than red wine are available to open arteries.
Claim #5: Red wine inhibits the ability of the white blood cells to stick to the blood vessels.
When white blood cells (WBCs) stick to blood vessels, the WBCs ability to digest oxidized cholesterol is impaired. The resulting increase of cholesterol contributes to both inflammation and atherosclerotic plaques in the arteries. What causes these WBCs to stick? Certain molecules, known as adhesion molecules, when they are increased in number, make the endothelial layer (lining) of blood vessels be¬come like Velcro instead of Teflon. One such molecule, is Alpha-Tumor Necrosis Factor (α TNF). Obesity, diabetes, nicotine, a high-cholesterol diet, and stress all are serious precipitators of dangerously high levels of adhesion molecules.
Gallates (phytochemicals in wine) decrease these molecules. However, there are safer ways of doing so, such as eating omega-3 fats and olives. One cross-sectional study of 727 women found that the higher the level of alpha-linolenic acid (an omega-3 fat), the lower the plasma levels of a pro-inflammatory marker CRP (c-reactive protein) and adhesion molecules were in post-menopausal women. Adhesion molecules contribute to the inflammatory process that complicates atherosclerosis. In fact, alpha-linolenic acid even lowers adhesion molecules in patients with el¬evated levels of cholesterol and blood fats. Olives have been shown to protect the heart. Weight loss, for obese individuals, also reduces adhesion molecules. Animal studies show that regular exercise reduces their activity, and vitamin E inhibits them. Clearly healthful alternatives to red wine produce as good or better results.
Claim #6: Resveratrol in wine reduces the effects of PAF.
Platelet activating factor (PAF) promotes inflammation in the brain and arteries, causes white blood cells to stick to the endothelial layer, and encourages platelet clumping. It also contributes to complications in diabetes. Omega-3 fats inhibit its production in the brain. Consumption of olives reduces its activity. And Ginkgo biloba inhibits its production. So PAF problems are better prevented by a good vegetarian diet than partially alleviated by wine.
Claim #7: Red wine inhibits inflamma¬tion.
A key component of atherosclerosis is inflammation; unfortunately, inflammation is involved in many of today's chronic degenerative diseases. Red wine, and to a lesser extent gin, decreases several pro¬ inflammatory agents in the body, at the same time, however, increasing others. Some studies indicate that resveratrol in red wine inhibits NF-kappa B (a pro-inflammatory protein) activity. However, it has clearly been shown that moderate drinking of red wine actually increases IL-6,17 a pro-inflammatory agent that especially targets brain and liver cells and aTNF, which is involved in the inflammation of the pancreas, liver, colon, and arteries. To
demonstrate, alcohol encourages the liver to emphasize inflammatory responses of even normal metabolism. Alcohol consumption may cause excessive cytokine production in the liver, leading to inflammatory liver disease. Bottom line? Alcohol is an overall pro-inflammatory agent. So why drink wine to reduce inflammation in your arteries—only to stir it up elsewhere in your body? Rather, bring on the grapes!    
Scientific studies reveal that there are superior ways of reducing unwanted inflammation.18 These include:    
•    reach and maintain ideal weight,
•    avoid or limit animal foods,
•    seriously limit sugar and/or other re¬fined carbohydrates,
•    emphasize red grapes, citrus fruits, green vegetables, and anti-oxidant-rich foods like berries. (As an example, the phytochemical nobiletin found in oranges, inhibits several of the pro-inflammatory agents that red wine does not.),
•    use less omega-6 oils (corn, soy, safflower, sesame) and more omega-3 fats and avoid trans fats,*
•    use a variety of anti-inflammatory herbs: garlic, turmeric, ginger, milk thistle, and ginkgo biloba (which has been shown to significantly inhibit arterial inflammation),
•    keep blood sugar and blood pressure within the normal range, and
•    cultivate cheerfulness and peace of mind.
.
Claim #8: Red wine relaxes a person.
Neurophysiologist Dr. Bernell Baldwin suggests that some of alcohol's physi¬ological benefits are due to its tranquilizing effects. Even small amounts of alcohol lower inhibition, causing anxiety levels to be reduced or even erased. This drug-effect of alcohol actually helps explain much of wine's chemical benefits.
To understand this point, consider some of the adverse physiological effects of negative mental states. Major depression increases unnecessary blood clotting, makes the heart muscle more sensitive to electrical disturbances, and decreases the production of nitric oxide. Frequently, individuals with major depression have low folate levels. This is one reason why major depression increases homocysteine levels, which in turn pushes inflammation in the arteries. Chronic anxiety increases the incidence of atherosclerotic plaque formation and reduces the elasticity of the carotid arteries. Hostility, in¬ability to trust, impatience—all these increase the risk of developing high blood pressure. Viewing a tension-filled drama on T.V. substantially reduces the blood flow through vessels in our body, while humor and laughter improve it.
Alcohol is really a depressant that interferes with the complex functioning of the front brain. Engaging in moderate exercise, hobbies, relaxing in a warm tub-bath, progressive, systematic exercises-all of these can help a person to unwind without compromising front brain judgment.
Peace of mind is what we need. What constitutes peace? The persistent perusal of noble purposes, coupled with a deep-seated trust in a personal God who has a special place in His heart for me that no other person can fulfill, and the ability to live in the real world of His providences, plans, and promises—though my resources on this earth may be steadily dwindling. To seize His perspectives and to live life by His priorities is peace indeed. Such a peace helps us to relax, strengthens our cardiovascular system, and is far superior to potentially intoxicating drinks.
A Final Word
One more word about beer and wine: "The beneficial effect of moderate alco¬hol consumption in lowering the risk of cardiovascular disease has been shown in several epidemiological studies. Such studies have also shown, however, that the protective effect of alcoholic beverages like wine and beer is not only due to the ethanol content but also to the presence of nonalcoholic constituents."19 Example: when homosysteine levels are elevated, the risk for stroke and heart disease increase. Chronic heavy drinking increases this risk factor. We know that vitamin B-6, B-12, and folate decrease it. Beer, because it contains vitamin B6, reduces homoscysteine levels. Let's be clear: light to moderate drinking seem to offer some benefits to our cardiovascular system, but so many of those benefits are related to phytochemicals apart from the alcoholic content—phytochemicals and other nutrients that are available in many non-alcoholic sources.
The genuine health benefits of alcoholic drinks are not derived solely from the alcohol content. To illustrate, red wine contains resveratrol, which is a natural COX-2 anti-inflammatory agent. Unlike the COX-2 drugs, this most valuable phytochemical does not promote undesirable clotting. However, turmeric, ginger, garlic, milk thistle, and vitamins C and E are all natural COX-2 inhibitors. Resveratrol is also founds in purple grape juice, cranberry juice, and blueberries. Even an ounce of peanuts contains approximately 73 milligrams of resveratrol!
Another example: studies show that beer can protect from lifestyle-related diseases like cardiovascular dysfunction, cancer, and osteoporosis. However, it is isohumulones, the bitter substances derived from hops, that may benefit and improve obesity, Type-II diabetes, and protect from atherosclerosis and abnormal lipid metabolism. No need to drink beer; these hops-derived components can be obtained in standardized capsule form.
Then, too, the association between between moderate drinking and lower incidence of coronary artery disease could be attributable to overall health habits, social-economic status, mental health, and other lifestyle factors.
Wisdom would suggest we weigh the benefits against the risks in consuming alcohol. Consider:
•    One out of ten people who try one drink of alcohol will become an alcoholic or "a problem drinker."
•    One out of three Americans says that alcohol abuse has brought trouble into their family.
•    Alcohol increases triglycerides (blood-fats). Increased triglycerides mean increased risk for stroke or coronary artery disease.
•    About 65 out of every 100 persons in the USA will be in an alcohol-related crash sometime in their lives.
•    More than one half of violent crimes have been associated with alcohol.
•    Moderate consumption of alcohol over a period of time has toxic effects on the heart muscle cells, damages the power plants (mitochondria) in the heart muscle, and contributes to ac¬cumulation of fibronectin, a substance involved in tissue repair, clotting, and the adhesion of WBCs to the blood vessel walls. Over time, alcohol can compromise the contraction of heart muscle, leading to electrical disturbances of this vital organ.
•    Just two drinks a day reduces by 66 percent the ability of the plasma-B lymphocytes to make antibodies, thus compromising the immune system.20
•    Alcohol is toxic to the entire gastrointestinal tract.
Does red wine or a can of beer offer any health benefits? In a word, yes. But for every benefit, there is a more serious detrimental effect. Would you invest your capital in stock that had, for every financial advantage, greater liabilities attached—especially when you could diversify your capital in a variety of stocks and bonds yielding considerable interest with little or no risk and liability-free? Combining a healthful diet, moderate exercise, and the judicial use of beneficial herbs appears to be a much safer investment. All considered, I must put my stock in the Wise Man's observation: "Wine is a mocker, and strong drink is raging." ■

If you enjoyed this article, you would enjoy Liz Hall’s Lifestyle Physiology Online Course from the College of Health Evangelism. This course provides the most up-to-date information of how lifestyle and natural remedies impact the physiology of the body. If interested, contact registrar @health evangelism.com. If you would like to subscribe to The Journal of Health and Healing or order back issues where much more health information is available, call 706-820-1493, Ext. 407

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The Journal of Health & Healing • Volume 26, Number 3