Natural Wines and Health: they don’t only taste good

Introduction

Hello guys, today we are going to talk about an interesting, and pretty recent, topic: the relationship between natural wine intake and health.
In fact, since I started drinking natural wines, I have wondered if the greater well-being and the lesser “drunkenness” I felt were somehow motivated or not.
Obviously, there’s a psychological component, central to the green/biological/artisanal, but it is also possible that the wine production, free of chemicals both in the vineyards and in the cellar, have a different impact on people’s health.
Finally, a couple of months ago, I had the answer!

The study: Vive la Difference!

Federico Ferrero, food writer and nutritionist, has conducted a study in collaboration with other nutritionists (among whom there was one of my professors). They scientifically demonstrated how different drinks, with the same alcoholic content and taken in equal quantities, can have diverse effects on the famous BAC (Body Alcohol Concentration). More specifically, the study shows how natural wine is “metabolized differently compared to conventional wines”.
The nutritionists have compared results from 55 volunteers who had to intake a natural wine, and a week after a conventional wine, both obtained from the same vineyard, with the same alcoholic content and sugar residue.

Results

The results have underlined how, on average, natural wines increase the rate of alcohol in people’s blood way less compared to conventional wines. This means that, for example, after two glasses of natural wine, it keeps the alcohol content in the blood, below the limit allowed to drive (0,5 g/l).

Whilst, if a person intakes the same quantity of conventional wine, the alcohol content is higher. Therefore, this means that the two different wines are metabolized differently and, consequently, they can have different effects on our health. The group of nutritionists explains how the difference in the effects these wines cause on our body, is due to the development of distinct amino acids and antioxidants during the production of the wine itself.

Thus, we can assume that these pharmacokinetic and metabolic effects are due to different agronomic and oenological practices!
However, this world clearly needs to be understood in more depth and, therefore, other researches like this one had to be done to have a clearer comprehension of the difference between natural wines and conventional wines.

Let me know what you think about it,
Gulli

For those interested in reading the complete study, I attach here the link
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