Nectar of the "gods", lethal intoxicant, social lubricant, water of madness and even as a sacred medicinal drink is what wine and spirits were commonly seen as throughout time.

Is wine a miracle of life? A long held secret that Mediterraneans owe their longevity to? And if so what exactly is in wine that gives it those qualities? Are we to consume wine to better our health? And if so what are we to consider?

From ancient times alcoholic beverages seem to have been part of rituals, festivity, medicine and the daily life of people. It is said that the first miracle of Jesus was to turn water into wine. Ancient Greeks used wine externally as an antiseptic to cleanse wounds with similar accounts also recorded in the Bible (Luke 10:34). Euripides 480-406 BC, an ancient Greek tragedian/poet during the reign of Pericles in what is referred as the "golden" years of Athens, wrote on wine... 'The blood of the grape lightens the burden of our mortal misery. When, after their daily toils, men drink their fill sleep comes to them, bringing relief from all their troubles. There is no other cure for sorrow'. Another ancient philosopher, Seneca, objected drinking drunkenness and said that is nothing more than voluntary madness. Plato declared that... 'young boys should abstain from all use of wine until their eighteenth year, for it is wrong to add fire to fire'. Modern law seems to agree and prohibits the use of alcohol to teenagers under the 21st year of age for obvious medical and social reasons.

When exactly it was discovered that fermenting carbohydrates would produce alcohol seems to be unclear, but one story goes like this; the young ladies in the harem of a King were drinking from a jug of fermented grapes. When they realised that it was producing pleasant effects they decided to inform the King who also liking the effects of what he tasted ordered for the first winery to be build. Sounds like a fairy tale? Perhaps yes,... perhaps no,... but one thing is clear, that alcoholic drinks have been with humanity for thousands of years. By whom or where they were discovered is a story for the historians! As for us, let us for now be contented with getting to know what we have to deal with. In an age and time were information and technology is widely available we are not excused to do or consume anything without knowledge of their cons and pros. Perhaps in ancient times this might have been the case and in places like Mesopotamia and Egypt alcohol was regarded with reverence and fear for its effects and as such its use was regulated or restricted only for religious use. But even in ancient times in Greece Socrates urged the people to question everything until it made sense. His favourite maxim was.... "an unexamined life is not worth living" are we not to do the same?

Wine is a potent alcoholic beverage that can prove to be a good medicine when drunk in small quantities. Wine aids to the digestion, relaxes the heart and takes away the tension, as Paul the apostle said, "take a little wine for your stomach's sake". Today world health organizations advocate that a moderate consumption of wine primarily at meals prevents the formation of cholesterol plaques in the arteries, reduces the risk of heart disease and even promotes a strong antioxidant effect (a nutritional ability inherent in fruit and vegetables that even in small amounts inhibit the oxidation of other compounds and so protect many organs and their functions in the body). On the other hand the same organizations claim that excess will override any positive benefits and turn it to a health hazard. Alcohol today is a major factor in over 124,000 deaths in Australia and a direct result in over 40.000 deaths in the USA. Alcohol can damage the heart and liver, increase the likelihood of high blood pressure, lead to obesity and malnutrition. Even in low doses alcohol interferes with memory and makes difficult for the hippocampus to process new information. Even worse it leads to loss of muscular coordination, confusion and it can destroy just about every organ in the body. It is a factor in domestic violence, divorce and crime. It is said that one in four hospital admissions are to be the result of alcohol abuse and together with other alcohol abuse results, it costs the government's budget every year a great loss. It is estimated that in the US alone the direct material and medical cost of alcoholic beverage abuse is over 20 billion dollars per year.

Sounds confusing? Overwhelming? Not a surprise, for there is controversy and misinformation in all things and if we are to remain effective and objective in our life we better remain wakeful and in the front line of information.

What is it then that we need to know about alcohol and more specific about wine, in order that we may have a sound judgement and understanding on its use and value to our general well being? Is there any truth in the current trends and health claims of these ancient "nectars"? Or are they just an overrated marketing tool of a potent product? Lets take a journey at what has been the subject of so many artists, scientists, physicians, monks, mystics and philosophers throughout time and see what we can discover through such diverse array of knowledge and information.

How does Alcohol exactly work in your body?

The good news

Alcoholic beverages, produced by fermentation only, are never stronger than wine. The reason for this is that the yeasts that convert the fruit sugars into alcohol don't function when the alcohol content goes over fourteen percent. Only through the method of distillation can stronger alcoholic beverages be made. In any case if we are to talk on any positive effects on alcohol I must say that this is restricted to wine only. I don't personally know of any positive effects of hard spirits, for wine though we may find some! Red wine is said to be a rich source of Oligomeric (Greek for few) pro (Greek for precursor or first) anthocyanidines (red compounds present when a fruit ripens) complexes, a type of flavonoid, more widely known as OPC. Flavonoids are a group of 4,000 compounds that occur naturally in fruit, vegetables, nuts, seeds, green tea, flowers and bark and play a major role in the maintenance of health. It is the use the seeds and the skin in the making of red wine that makes it a valuable agent in therapeutic terms. White wine making requires only the juice of the grape and there fore it has less therapeutical value. The primary therapeutic use of proanthocyanidins

(OPCs) is in strengthening the walls of the capillaries, veins and arteries. This makes OPCs a useful agent in disorders such as venous insufficiency, varicose veins, diabetic retinopathy and muscular degeneration. More generally, just about everyone will benefit from the use of OPC in the daily diet since it is also a good antioxidant (50 times stronger them vitamin C) which means it will protect your whole body from the bad effects of oxidation. Studies over and over have revealed that the low incidence of heart disease and stroke in the Mediterranean countries is due to the consumption of red wine. Whether these studies also take in account other dietary and lifestyle factors is not mentioned. And indeed some surveys on alcoholic beverages and there effects, bring to the light the fact that the attitude of a society about alcohol will strongly influence the way the individual will handle drinking in that society. As Harry Levine PH.D Professor of sociology at Queens College of N.Y puts it "In the Mediterranean non temperance cultures where wine is as common as bread and many individuals drink every day, drinking does not become a problem. The percentage of alcohol consumption and consequently liver problems is high but there are little behavioural problems. On the other hand in temperance societies like America, England and Australia people drink to get drunk...to my opinion, so that they can relax and let go from all the social programming, and the agendas of the "power brokers" of society which makes of course drinking a problem. Because it is more the reason why you drink rather than how much you drink that turns drinking into a harmless or disastrous event. David J. Pittman professor of Psychology at Washington University in St Louis, that has spent his career examining the cross cultural aspects of drinking and alcohol problems adds that '... the behaviour of certain fraternity individuals whose norm is to get intoxicated and become obnoxious and aggressive, is not an inherent problem of alcohol per se, but rather a learned cultural response...' So one may say that wine indeed may have same therapeutic value against heart disease but the individuals attitudes and disposition and further the society in which he finds him self in are a even greater component in the outcome, development or prevention of disease. This is to say that disease is a state of being and not something one can acquire from external sources alone. Although I have focused on wine's cardio protective ability I must also point out that the effects of alcohol as a vasoactive agent may undo all such good potential. Further on in the article I will expound on the effects of alcohol as a vasoactive agent. Current studies on wine also suggest that red wine has the ability to protect against low-density lipoproteins oxidation, the leading cause of heart disease. The French who indulge in fatty food and have as high cholesterol and blood pressure as the Americans do have only a third as much heart attacks as the Americans do. This is suggested to be due to the high intake of red wine (but lets not forget the society's general attitude towards life). Although red wine helps to protect against lipid peroxidation one should not forsake other simple preventative measures such as simply avoiding all saturated fats especially of animal origin and increasing the consumption of fresh foods in the diet. Robert Buist Ph.D a leading Nutritionist, Educator and Naturopath in Australia puts the point across this way; - 'for those wishing to increase their daily intake of polyphenolic antioxidants (OPC) without the daily intake of red wine, one of the best alternative sources is grape seed extract.... or just get used to eating apple and grapes whole including the seeds'. Another compound found in wine, that some of the health benefits are attributed to, is resveratrol. This compound is found in the skin of the grapes and it helps the platelets in the blood to become less sticky something that is especially beneficial for those producing symptoms of Ischaemic heart disease (angina) and atherosclerosis.

You can get resveratrol also by drinking grape juice from the whole grape seeds skin included. A final note here; while a little wine may prove a help in reducing stress levels and consequently help you relax and unwind, improve digestion and stimulate the appetite, more of it will definitely not be better.

The bad news

Dr Sidney Cohen a drug abuse expert describes alcohol as. -’... The most dangerous drug on earth'

BIOCHEMICALLY SPEAKING

Alcohol is one of the most potent pharmacologic agents around. Pharmacologic is considered a substance or chemical that has the ability to bind into a receptor side of a cell and control its function. The way alcohol produces its effects is by acting on neurotransmitters and receptors primarily G.A.B.A, the prime inhibitory neurotransmitter in the brain telling it how to behave and metabolise (very much like high jacking a plane and telling the pilot were to fly). What G.A.B.A exactly does is to slow down the firing of the cell on which the receptor is located. This inhibition accounts for the tell tale signs of alcohol intoxication that range from slurred speech to nodding off in mid-sentence (effects also commonly shared by barbiturates such as Valium, and seropax). Alcohol offcourse is not the only source for these pharmacologic naturally occurring chemicals, (that effect the body in the same fashion as drugs do), a range of these are in fact found in many common foods. And that is exactly what modern medicine has focused on. By observing how these naturally occurring neurotransmitters and hormones are working they have created analogues, which could be widely available to use any time and at the desired quantity and thus provide "them" with the ability to manipulate and control the functions of the human body. Now in alcohol the most commonly found, naturally occurring "drugs" are, the biologically active amines. These drug like amines are usually psychoactive that is acting on neuro-transmitters, or vasoactive, acting directly or indirectly on the blood vessels. Remember we referred earlier on wines vasoactive action? Some of this bioactive amines are serotonin, histamine, dopamine and tyramine. They are involved in regulation of mood and sleep amongst other functions and are predominantly found in fermented foods including beer, wine, yeast extracts, cheeses, sausages, beef, chicken liver and even in some fruit and nuts like banana and avocado. To dopamine is attributed in part the alcohol addiction that is believed to be caused by natural opiates, which arise from dopamine in the brain. Tyramine (found in wine and beer) has the ability when consumed in large amounts to constrict the blood vessels and cause a rise to the blood pressure, so people with high blood pressure are to be wary of these effects when drinking alcoholic beverages or consume fermented foods. Histamine on the other hand, which is also formed during the fermentation process, is a powerful capillary dilator that causes a decrease in blood pressure. People particularly susceptible to those effects are those with allergies, asthma and peptic ulcers. Histamine also accounts for the facial flashing and the increase in pulse rate in heavy drinking. Note that histamine is also a major component in the inflammatory process in the body so all alcohol is to be avoided by anyone suffering from chronic or reoccurring inflammatory conditions such as rheumatoid arthritis, CrohnÕs disease, gout or eczema amongst others. It is of course common knowledge that alcohol is toxic in large amounts and most people will have a first hand experience of this after a big night out with the usual hang over after effects.

The reason now that alcohol is toxic is that once in the body, it is broken down and converted into the precursor of ethanol acetaldehyde, a chemical that also accounts for the addictive nature of alcohol and is responsible for the generation of liver, heart and arterial diseases. Shortness of breath, headache, fast and irregular heart beat, vomiting, weakness and collapse are few of the tell tale signs of acetaldelhyde accumulation in the body. Here it is worth mentioning that although alcohol is generally regarded as a stimulant, it is in fact a depressant that slows down the function of all organs in the body. Ethyl alcohol (ethanol) which acts as a brain depressor similarly to an anaesthetic (Greek for inducing unconsciousness) may well be held responsible for this. Ethanol is a 2-carbon alcohol compound, that is formed from pyruvate (an end product of glycolysis -Greek for sugar and dissolution- or more simply the biological break down of sugar molecules) in yeast and several other microorganisms during the fermentation process. Once in the body ethanol is broken down into carbon dioxide and water (CO2 +H20) in the following steps: from ethanol to acetaldelhyde to acetate and finally to carbon dioxide+water. As an energy molecule and derivative of glycolysis (the sequence of reactions that converts glucose into pyruvate with the concomitant production of ATP - an energy molecule) ethanol has the ability to disguise 'itself' as a fuel molecule (non essential), with the dual action of a catabolic cellular toxin that causes structural tissue loss. It this point that makes alcohol a potential health hazard and a nutrient 'vampire'. Ethanol supplies cells with energy and replaces other foods at the level of basic fuel. A study in the US revealed that about half of a group of middle glass alcoholics obtained twenty to forty percent of the daily dietary calories from alcoholic beverages. The inevitable outcome in chronic habitual drinkers is severe nutrient imbalances malnutritrition, enervation (luck of nervous energy) and consequently the development of chronic disease. William Shakespeare without the technical knowledge graphically illustrates the point it this way Ò...it provokes the desire but takes away the performance...Ó

IN THE REPRODUCTIVE

It is further proven that continual use of alcohol may well interfere with the healthy functioning of the reproductive system. More specifically it may cause the penis and the testes to shrink, the sperm count to diminish, and even precipitate the enlargement of female breast in males (gynecomastia). Equally in females, it may alter the menstrual flow, reduce the breast size, sexual fluids, and fertility. Further it is a factor in the development of breast cancer even in moderate drinkers and can cause serious implications when used together with any prescription drugs including the pill and HRT (hormone replacement therapy). In fact the mixing of alcohol with any other drug illicit or prescription can cause anything from a sudden collapse and comma to a complete respiratory or cardiac arrest. Women seem to be more susceptible to the effects of alcohol and are generally advised to be more cautious with its use. The reason of this may be explained by the fact that women have a decreased capacity to metabolise alcohol in the gastric mucosa. Meaning that more alcohol by comparison to men will be delivered to the blood stream. Women who habitually drink and still manage to conceive are in danger to give birth to a baby with FAS (Fatal Alcohol Syndrome) one of the leading causes of mental retardation.

IN THE PANCREAS

Alcohol further, stimulates the insulin levels and continual use can cause a pathologic response that is known as reactive hypoglycaemia, a condition where due to the lowered blood sugar stimulates the craving for food especially sweet. Extreme cases can lead to hypoglycaemia and upon withdrawal can lead to symptoms such as tremors, sweats, rapid heartbeat, dizziness and depression.

IN THE METABOLISM

Another of the major concerns of chronic alcohol consumption is the fact that it reduces the level of many antioxidants in the body. It lowers the levels of magnesium, selenium, calcium and zinc and additionally it causes malabsorption of folic acid, vitamin B12 and a great deal of amino acids and fat soluble vitamins such as A, D, E, and K, all of which account for the poor physical, mental and emotional health of chronic alcohol consumers. John Morgan a pharmacologist of the University Medical School in N.Y. points out alcohol is problematic largely because it is so impotent other mood altering substances are active in the blood stream in literally thousands of magnitudes below of what is required for alcohol. As a result alcohol and in particular on heavy drinkers exerts its effects on virtually every organ in the body adds Anthony Vega medical director of the Long Islands Seafield Centre. Guiseppe Garibaldi poetically portrays the point this way: Dionysus, also known as Bacchus (the god of wine and festivity in ancient Greece and Rome) has been said that he has drowned more men than Poseidon (the god of the sea).

IN THE DEVELOPMENT OF DISEASE

Recent research in Finland that investigated 87 colon cancers and 53 rectal cancers found that alcohol was a major contributing factor. More specifically, beer was the most positive risk factor with every drink increasing the likelihood of colon cancer by 17%. The risk was higher for those who also were smokers. Alcohol, also acting as an irritant to the digestive system, disrupts the natural microflora in the gut and consequently leads the way to gastritis, indigestion, feelings of bloatness and abdominal ballooning (Ascities) often seen in chronic drinkers. Further it effects neural system causing tremors, coma and confusion. It is worth noting that a nights heavy drinking equals the effects of alcohol poisoning.

A doctor of the early century whose treatise on the prevention and cure of disease, I happen to have a copy of, on the section on alcohol consumption says... alcohol was regarded formally as a food by some people, since a portion of it can really be utilised in the body; but the following characteristics certainly forbid its being classified as a food product:

1. Its local irritant action
2. Its destructive action upon tissue
3. Its narcotic action upon the central nervous system
4. Its tendency to form a vicious habit.

He continues saying: Alcohol is a deceiver. It makes a person feel that he or she is rich when they are really poor, strong when they are really weak and warm when they are cold.... The Old Testament illustrates this point in proverbs 31:6-7 let him drink and forget his poverty, and remember his misery no more (are the scriptures condoning drinking or simply illustrating the delusional state of the writer?)

IN THE PSYCHE

Although all the above mentioned may seem a bit far fetched or extreme the truth is that alcohol similar to other habit forming drugs has the ability to heighten one's feelings of self esteem, cover depression and generally hide many sins away. Which is also the reason why it is also used by a large number of drinkers as a self medicating substance with of course devastating consequences, primarily procrastination on true psychotherapy and inner work to really identify and rectify those psychological ills that torment the human soul. This has also been described as a direct substitution of one spirit for another, a kind of spirit that makes you worry slower. Statistics show that 20 percent of alcoholics suffer from psychiatric disorders (psyche stands for soul in Greek), so the interpretation may be deep-seated worries of the soul. Some people say that they drink in order to overcome sleeplessness, depression and feelings of social alienation, problems that are often caused and exasperated by drinking and that disappear when drinking stops.

IN THE LIVER

Further concern is the alcohol's toil on the liver, the main detoxification organ in the body (once the liver goes the rest of the body suffers). Fatty infiltration of the liver occurs in chronic habitual drinkers compromising its function, while susceptible individuals may be effected even through moderate drinking. This is characterised by a enlargement of the liver primarily due to the accumulation of fat. The second stage of liver injury due to continual abuse of alcohol is Alcoholic hepatitis this is characterized again with a profound enlargement of the liver only these time it is also due to the accumulation of water, accompanied with necrosis (death) of several hepatocytes (liver cells) with subsequent formation of scar tissue. The final stage of continual liver injury due to continual intoxication, is Cirrhosis complete hardening of the liver that is the leading cause of death from alcohol abuse in the US, Europe and more specifically France. Here the necrosis of hepatocytes and subsequently the formation of scar tissue is so extensive that the initial architecture of the liver and as a result its normal functioning is impaired so far that it can lead to death. The major source of collagen in cirrhosis is believed to derive from the Fat-storing cell Ito which stores vitamin. A in the liver. Ito cells become activated during inflammation (due to excess alcohol) and release their retinyl ester sores (vitamin A), and transform into myofibroblasts (fibre forming cells) the principal collagen-forming cells of the liver. These cells then begin to form the distinct tide bands found in cirrhosis. The reason I mention this technical perhaps information is to illustrated the primordial inherent wisdom of our body to destruct it self when we no longer have a constructive use for it. A similar concept seen in the formation of disease that is usually a result of the environment that we create for our body (toxaemia the accumulation of toxins due to the introduction of waste material in the body) that allows the polymorphic (shape sifting) cells to assume a destructive-disease causing role. This is to say that contrary to the common believe disease lays dormant within the body and expresses it self when the right environment (toxaemia and enervation) is created. Which makes offcourse responsible and not victims of our disease. Returning to the liver diseases, the first two developmental stages of chronic liver disease namely Fatty Liver and Alcoholic Hepatitis contrary to the final stage of Cirrhosis which requires massive effort in order to restore some of the damage, appear to be much easier to reverse by the complete abstinence from alcoholic drinks. Which proves once again that the soil or environment that we expose our selves to is determine the disease rather them any other factors. A point worthwhile mentioning is that, while the liver tries to unload the alcohol from the body during intoxication the heart continues to pump the rest around with devastating effect particularly to the brain, an effect that is felt during a hang over as a throbbing headache.

THINGS ARE LOOKING EVEN WORSE

As if all the other negative effects of wine and more specifically alcohol were not enough one has to contain also with some dozens of different chemicals found in conventional non-organic brands. These range from artificial fertilizers, herbicides, fungicides pesticides, and insecticides to texture and colour stabilizers, improvers and preservatives. This chemical cocktail far from its original pure state is believed to also be accountable for the ill effects after a big night out. While some of the population appears to be unaffected by the ingestion of reasonable amounts of food additives, including colour agents and preservatives, naturally occurring biological amines and other chemical substances of today's unjustified biological bug warfare, what is undoubtable is, that a large number of people will suffer from many unspecific effects by ingesting these chemicals present in food and drinks including wine and more generally most alcoholic beverages. And indeed for some people even a single glass of wine, beer or champaign containing all these chemicals can be enough to create a range of unpleasant feelings. A number of the major diseases in today's society may well be attributed to the presence of these chemicals in food and drinks. Some of this chemicals may trigger in small quantities elicit hyperactive behaviour, while other chemicals may cause gastrointestinal problems, increased heart rate and even provoke a number of allergies such as asthma and urticaria (hives) in sensitive individuals.

THE ALTERNATIVE

A reasonable measure to avoid a number of these effects is to purchase and consume organic and biodynamic products whenever possible, and offcourse that is wine too! Biologically controlled wines, apart from sparing the many chemicals found in conventional wine, are of higher quality, have more distinct flavours and leave a cleaner palate. It makes sense if you think they are devoid of dozens of chemicals. But the positive side of organics doesn't just stop hear. Some of the wineries specialising in organic wines also carry non-alcoholic wine. Studies with subjects fed on de-alcoholised red wine developed fewer tumours than their counterparts fed on alcohol containing wine, which suggests once again that the health properties found in wine are from the grape and not the alcohol. Of course it will not be as relaxing but never the less for those with sensitivities to alcohol it may be a viable option and you are ensured a good dose of the favourable OPCs. Another interesting fact is the availability of vegan/vegetarian friendly wines and I say this because wines are sometimes clarified with the use of fining agents such as gelatine and isinglass (a fish air bladder). Most wines are commonly clarified with a derivative of clay. If you are a vegan or vegetarian and this is a concern keep an eye out for the appropriate label. Most organic wine makers aware of the need will specify. Australia has one of the strongest growing organic wine makers. Aware of the long term benefits of organic growing and harvesting many wine makers have switched to the old proven natural ways. The reasons are obvious as David Bruer from Temple Bruer wines in south Australia, whom I had the chance to talk with pointed out... you don't want to expose neither yourself, your staff or the consumer to all these carcinogenic agricultural chemicals. He continued saying… ‘and there is no reason why organic vineyards should not be just as manageable as conventional vineyards... without the final product missing in any way on flavours, colours or quality.... we are still having things to learn but we are pretty much there. We are following the organic/biodynamic guidelines just about to the full specifications Lee Veral from Glenara South Australia simply says Ò Organic wine making is not much different from conventional wine making... you cannot make organic wine unless you have organic grapes and this is the secret. Steve Karakatsanoudis from Robinvale Wineries in Murray River Victoria takes it a step further… ‘Organic may mean one thing, that you don't make use of any chemicals, but that is not what biodynamic is. Biodynamic is a chemical free regenerative agriculture that produces both healthier food and soil. By taking care of the soil, the plant is fed from the humus naturally in the soil, and not by applying any organic fertilizers.... you may manipulate the soil with this or that but the quality will never be the same. Overall biodynamic farming is called an advanced organic method that is very labour intensive but also very rewarding. Not only you add value to the consumer but the whole of the environment...Ó. It is important of course to know that organic does not necessarily mean preservative free and smaller amounts by comparison of the preservative sulpherdioxide are still used to increase the shelf life. The legal maximum for the total sulphur dioxide in conventional wines is 400ppm (parts per million) where in organic ones it is less than 125ppm. Depending on how precise you want to be with what you put in your body, some wine makers like Steve make also smaller ranges of preservative free wines. Be sure you read all labels and if you have any queries most organic wine makers will make it their business to give you the right information.

IN SUMMARY

Wine is a powerful pharmacologic agent and although in moderate therapeutic doses (that is an average of a small glass a day with a meal) it may prove beneficial, in larger and habitual use it will prove a health hazard. The French people who are considered to have the lower incidence of coronary heart disease are also found to have a very high number of Cirrhosis (hardening of the liver). Alcohol is habit forming and its social acceptance makes its addiction undetectable. There is many alcoholics out there that are thought of as moderate drinkers, yet they may consume every night a few stubbies followed by a bottle or two of wine, wake up the next morning have a cold shower, take some vitamin B tablets and start all over again. Ask this person not to drink for a night or two and see the response. Alcohol addiction is real and withdrawal from alcohol can require a period of unpleasant detoxification. Although some natural remedies such as liver and blood toning herbs (St. Mary's Thistle, Wild Indigo, Goldenseal and Dandelion) may be used during these times of detox to ease the process, some symptoms like irritability, inability to sleep, increased blood pressure and acute anxiety may not be avoided. To the negative effects of habitual drinking are added all the nasty chemicals used in conventional vine growing and wine making from sulphur dioxide, a preservative, to herbicides, insecticides solvents, clarifiers and the rest. To avoid the deleterious and wide ranging effects of conventional wines, one is advised to seek for organic alternatives that are not only healthier and superior in taste but also eco (Greek for home) friendly and are now widely available in the market. Australia is lucky to have such a vast and clean land that makes organic farming a comparatively easy task. In Europe and in the US organic farmers have a much harder road to hoe says David Bruer from Temple Bruer South Australia. For those who want to enjoy non-alcoholic wines that also have grown in popularity over the past few years, smaller wineries also produce non-alcoholic still and sparkling wines of various flavours such as Labrusco, Strawberry, Passionfruit and Premier Muscat. Lastly but not least; drinking should never be used as a means of self medicating or to cover away shyness, nervousness, boredom or any other social ill feelings. The quickest way to become free of such emotions or feelings is to feel them and see what they tell you about yourself. Be aware though you are not the only one feeling this way. Most probably everyone goes through (hopefully through) those feelings at some stage of its life. Work with yourself and find true solutions to your problems and if needed seek professional counseling or read personal development books. When these are no longer issues then you may find yourself drunk on the spirit and no longer require substitutes or enhancers. And if you still choose then to have an occasional glass of organic! Wine it will not be a problem but rather adjunct to your general well being... To your health!!!

References:

Food chemical sensitivity by Robert Buist (Angus and Robertson)

Stryer Biochemistry Third Edition (Pg 362-363)

Home Physician The Guide To Health, Pacific Press (Pg 270-271)

Kumar Cotran Robbins Basic Pathology Fifth Edition (Pg 545-550)

The Health Professional

Gregory Damaskos is a naturopath, counsellor, public speaker and health educator that writes for several national and international publications. He has appeared on numerous TV and radio programs and is the Health director of Authenticity Health Retreats SA. You can contact him at:

Authenticity Health Retreats
14-30 Waterport Road
Port Elliot, South Australia 5212

Telephone: +61 8 8554 2088

email: info@authenticity.com.au

click back to News page.... >>>>>>>