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Issue 109 - Drinking and health

Whisky Magazine Issue 109
February 2013

 

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Drinking and health

Recently, United States broadcaster CNN's culinary news site Eatocracy ran a feature with the headline “Beer, Whiskey and Pork Fat: The New Health Foods?”

Recently, United States broadcaster CNN's culinary news site Eatocracy ran a feature with the headline “Beer, Whiskey and Pork Fat: The New Health Foods?” It referenced a study by the prestigious Mayo Clinic in Minnesota that suggests a drink (if you're a woman) or two (if you're a man) each day can increase your levels of HDL cholesterol, the “good” cholesterol.

At the end of 2011, a widely publicised study by Dr. David J.Hanson of State University of New York stated that people who consume one or two alcoholic drinks, including whisky, daily have a 50 per cent lower chance of having a stroke or developing dementia in old age.

Chances of developing diabetes also fall by 30 to 40 per cent, thanks to alcohol's ability to decrease blood clots.

In the United Kingdom, the BBC once reported on a study published in European Journal of Clinical Nutrition in which researchers claimed drinking the equivalent of three or four standard measures of uisge beatha elevates certain anti-oxidants in the blood that that defend against heart disease. Alcohol contains ellagic acid, an antioxidant that destroys cancerous cells.

According to a 2005 study presented at the EuroMedLab conference in Glasgow, whisky contains more ellagic acid than other alcohols.

Judging by a sampling of news stories, it would seem whisky is the miracle pill. Drink a dram and shield yourself from the worst scourges of our modern world. But wait! Numerous studies state that downing excessive amounts of Scot...

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