"The only real stumbling block is the fear of failure. In cooking, you have got to have a what-the-hell attitude." ~ Julia Child

Red, red wine…

by Julie Tilsner on June 4, 2008

in Food News, Libations

This just in: In a New York Times report today, researchers are saying that red wine may slow the aging process. The study is based on dosing mice with resveratrol, an ingredient found in some red wines (Merlot? Please say it’s merlot!).

True, the scientists dosed mice with the equivalent of 35 bottles of red wine a day, but given the other resveratrol-like compounds that may also be beneficial, and taking into account a mouse’s higher metabolic rate, a mere four, five-ounce glasses of wine “starts getting close” to the amount of resveratrol they found effective, according to the report.

Four glasses of wine? If I could work up to that, the effects on my cooking might be disastrous, but at least I’d regain my youthful spark. What d’ya all think? Worth a try?

{ 1 comment… read it below or add one }

LH June 4, 2008 at 9:12 pm

Can’t regain something you never lost.
OTOH, the effects on your cooking may not be that noticeable either . . . hey, just sayin’. 🙂


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