Wine| a Fighter Against Cholesterol
We serve a small glass of wine for lunch, and just when you lie in the back of the chair to savor, you see it (your girlfriend, your wife, your partner, whatever), with eyes half-closed , head down, looking with greater expression of disapproval. A recent study conducted at the Faculty of Medicine, University of Seville, came to your rescue, to give a coherent and sensible argument that answer to it, able to replicate her look, the most fatal of sentences.
This study published in Journal of the Science of Food and Agriculture, concluded that moderate consumption of Sherry and Manzanilla is beneficial to health, it reduces considerably the levels of total cholesterol in the blood. Indeed, decreases in total cholesterol between 24% and 30%. Decrease is due, according to the study, known to decrease bad cholesterol or low density (LDL), while proportionally increasing levels of good cholesterol or high density (HDL).
For these beneficial results, experts say that the Sherry and Manzanilla should be included in the list of wines with a healthy physiological effects following moderate consumption.
Now I do not get your hopes up. The study will provide arguments to justify a drink, but if your claims are excuse for liters and liters of wine, I’m sorry, there is no scientific study to back you up. In fact, the scientists insist reassert the condition of moderate consumption, meaning that an approximate ratio of 1 milliliter per kilogram of the consumer. The abuse can have detrimental effects on health, as with any other type of alcoholic beverages.