The study found that drinking red wine can neutralize carcinogenic chemicals in red meat.

Release date: 2008-09-01

People often say, "white wine with white meat; red wine with red meat." But why did you not eat it? The British "Daily Mail" reported on July 1 that the latest research by Israeli scientists shows that red wine is the best partner for red meat, because red wine can "offset" the harmful substances produced by red meat in the stomach. The researchers found that in the red meat fat digestion process, some chemicals are produced, which are highly related to cancer, arteriosclerosis, diabetes and Parkinson's disease. Red wine neutralizes these chemicals in red meat, reducing the risk of disease. The health benefits of red wine come mainly from antioxidants - various polyphenols. Polyphenols have a protective effect on human cells. The polyphenol content in red wine is particularly prominent. In addition, foods with higher polyphenol content include: chocolate, olive oil and a variety of fruits and vegetables. Early research has shown that half a glass of red wine a day can significantly reduce heart disease mortality.

Source: Meditech Medical Network

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