are already very rich in anthocyanins and other natural antioxidants. But red wine is also powerful because when the grapes are crushed, the whole fruit – including the nutrient-rich grape skins – is fermented. That gives it a very complete profile. White wine on the other hand, is made without the grape skins.
The benefits of red wine are many: consumption reduces the risk of heart disease and cancer, promotes healthier aging, and slows the progression of neurological disorders, including Alzheimer’ s disease.
The compound most recognized for these benefits is one that has been getting a lot of attention in the past few years: resveratrol.
Resveratrol is considered to be one of the reasons behind what we call the“ French Paradox”, in which people in France – despite their rich diets( of mostly whole foods and smaller portion sizes) seem to live longer, healthier lives. The prevalence of red wine during regular meals led researchers to discover that one of the compounds, resveratrol, did indeed appear to slow down the aging process, and even keep metabolism running more smoothly by improving the rate at which muscles burn fat.
Beyond being a“ preserver of youth”, resveratrol has also been found to inhibit the formation, growth, and spread of tumors, and has been shown to be effective against breast, prostate, lung, liver, and other types of cancer cells.
It also reduces liver fat, blood pressure, and helps keep blood sugar levels in balance – all excellent reasons to enjoy a glass of red wine with dinner.
8. CURCUMIN
Curcumin – while not a food per se – is the essential compound from turmeric,( Curcuma longa), which in its powdered form has been used as a spice and medicine for thousands of years. It’ s a primary ingredient in curry, and accounts for the bright orange color of the dish.
In its long history, and continuing today, curcumin has been credited with many benefits. It reduces pain and inflammation, prevents tumor formation, protects the liver, and promotes wound healing.
The anti-inflammatory abilities of curcumin are responsible for both its strong pain reduction and cancer preventing power, because proper inflammation keeps cancer cells from forming and spreading. There is some very exciting current research showing the powerful effect that curcumin has on tumor cell reduction, and given the strength of this particular compound, I’ m sure more successful studies will follow.
New studies also show curcumin easing pain for those with rheumatoid arthritis, and when combined with a boswellia extract, being as effective as celecoxib in treating knee pain in people with osteoarthritis.
There are also studies in progress examining the benefits of curcumin in slowing the progression of Alzheimer’ s disease.
I urge you to consider supplementing with a high absorption curcumin extract
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