October 14, 2007

YET ANOTHER REASON FOR DRINKING:

A recent report (seen on Science Daily–yes, we’re interested in science as well as food) from researchers at the University of Missouri-Columbia points to a discovery made that shows that red wine, beyond the numerous current known health benefits, probably can work to protect humans from a number of common food-borne diseases. The researchers have found that, “red wines–Cabernet, Zinfandel and Merlot in particular–have anti-microbial properties that defend against food-borne pathogens and don’t harm naturally useful bacteria like probiotic bacteria.”

You can’t be too careful.

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