Almost twenty years ago a CBS “Sixty Minutes” program explored the “French Paradox,” an observation that the French, in spite of consuming rich cream sauces and fatty foods such as foie gras, experienced far fewer cardiac problems than Americans. The conclusion: red wine. Red wine, it was reported, offsets the normally harmful effects of rich food and is actually beneficial to the heart.

That program launched a flurry of research studies, most of which found evidence that moderate consumption of alcohol, especially wine, is helpful to the digestive system, to the control of blood pressure, to the fight against prostate cancer, and even to the function of the lungs.

Just this spring, the New York Times described a series of findings that suggests wine consumption may actually slow the aging process. Much of the credit for these “miracles” is given largely to resveratrol, a polyphenol found in grape skins and which acts as the grape’s immune system to fight molds and insects. Because it is found in the skins, red wine contains more resveratrol than white wines, but it is present in all wines.

We also point out that persons drinking wine with a meal are far more prone to eat slowly and allow food to digest properly, which, in turn, diminishes the propensity toward obesity.

None of these studies suggest that overconsumption brings about more benefits; they all carefully remind that moderation is an important factor. We are pleased to offer additional information in our video with Dr. Michael Kane.