Those who know me well know that there is little in this world that I enjoy more than a good rare steak and a fine bottle of red. As a matter of fact I have a bunch of friends I might never see if not for our steak & wine nights. Forget that, I have friends who might not actually be friends if not for the steaks I grill & the wine I bring (kidding fellas – I hope).
But seriously, I was elated when I read an article recently in the Economist “Of Sommeliers and Stomachs”. Scientists from my beloved Israel have determined that compounds in red wine “thwart the formation of harmful chemicals that are released when meat is digested”. Is that unbelievable or what!?!! The research was led by Joseph Kanner of the Hebrew University (my new favorite person!). Not being scientifically inclined, I’d encourage you to read the article for yourselves. But in essence, toxins found in high fat foods (such as a nice rare steak) are combated by the polyphenols found in red wine at the moment that they meet in the stomach. This seemingly prevents the “toxic materials from getting any farther into the body” – he knows, he did some nasty experiments with rats that you can read about in the article.
So there you have it ladies and gentlemen. Steak & red wine is good for you. Cheers & eat up!
Happy wine & steak tasting!
WTG
Tags: hebrew university, Israel, polyphenols, red wine, Steak, toxins
You have no idea how much I have been craving a good steak…now I have even more of an excuse to run out and get one.