A Healthy Toast
Celebrate the Season with (Organic) Wine
& Beer
by
Wendy Priesnitz
 So you’ve bought an organic turkey or have planned a special vegan alternative
entrée. You’ll accompany the main course with an organic broth and salad, and
maybe top it off with a Fair Trade organic chocolate and hemp ice cream dessert.
But what about the wine or beer that you’ll be serving over the holidays? Is it
organic? Is it even a legitimate component of a healthy meal?
Some people feel they are “allergic” to wine, beer, or other alcoholic beverages.
But rather than reacting to the alcohol, they may be reacting to some of the
components or additives, such as brewers yeast, corn, eggs, molds, sulfites, and
pesticides. For instance, many wine and beer makers use egg protein to clarify
their product during the brewing process, so anyone who is allergic to eggs
might suffer a reaction. People with mold allergies also react to fermented
products, which includes beer and wine. Sulfites are commonly added to beer and
wine, but they are also naturally occurring; the common “red wine headache” can
be attributed to sulfites, but they can also give you hives, an itchy nose, and
congestion...and sometimes, heartburn.
On the other hand, moderate consumption of one to three drinks daily of beer or
wine (especially red) has been shown to be beneficial to your health. A number
of studies have shown that having a drink or two per day of alcohol can reduce
your chances of developing heart disease. Flavonoids, found in large amounts in
the seeds and skins of red grapes, apparently improves the balance of fats in
the blood, often typified by the so-called “French Paradox” – the observation
that, although the French diet tends to be higher in fat than the North American
one, rates of coronary disease are lower. Subsequent studies have shown that beer can be
equally as heart-healthy. In addition to alcohol’s effects on the heart, it has
been associated with preserved brain functioning, fewer brain lesions, and fewer
so-called “silent strokes” caused by tiny blood clots in the brain.
Some doctors feel that beer is a better drink than other types of alcohol,
because it contains many more nutrients per serving, such as protein and
B-vitamins and minerals such as magnesium, cadmium, and iron. Beer also contains
isoflavonoids, which are a class of so-called phytoestrogens found to inhibit
test-tube growth of prostate, breast, and colon cancers. Of course, moderation is
the key. Four drinks a day do more harm than good and death rates are higher for
heavier drinkers than for abstainers.
One way to enjoy the health and lifestyle benefits of wine and beer is to choose
organic. A bottle of organic wine or a gift basket of organic beer varieties
also makes a great gift.
“Organic” is a term defined by law in many countries. Strictly speaking, it is
the grapes, malt, or hops that are certified to be grown organically, although
that varies, as do the allowable levels of preservatives like sulfur dioxide,
because individual certification bodies set their own standards. Some countries,
such as Germany and France (which is the world’s biggest producer of organic
wine), have developed standards for organic wine making. However, there are
three different certification agencies in France alone: Ecocert, Terre et Vie
and Nature et Progrès, all with different standards. Some wineries have moved
beyond organic certification to pursuing a Biodynamic approach to land
stewardship and cultivation, and have their sustainable practices recognized via
Demeter certification.
Then there are the vineyards around the world that are using fewer or no
pesticides, and/or employing natural controls instead of chemicals, but refuse
to become certified organic. That’s because they want to have recourse to the
chemical option in “an emergency.” And, of course, certification doesn’t speak
to the quality of the wine. In fact, Englishman Malcolm Gluck, author of the
best-selling book and popular website named Superplonk, describes organic wine
as a utopia that may or may not be attainable.
Organic beer and spirits (like vodka) are perhaps more difficult to find than
organic wine. For one reason, beer is highly perishable and doesn’t increase in
quality and therefore value as it ages. But that is changing and retailers’
shelves are increasingly featuring a wider variety of organic brands of beer and
spirits. The microbrewing phenomenon has led to the
development of many smaller, craft breweries, whose products may not be strictly
organic but are bottled without preservatives. For that reason, they are often
only available within a small radius of the brewery.
With a little searching, you should be able to find an organic product that
suits your taste and wallet to celebrate the upcoming holiday season. And you
might even be able to buy local. Cheers!
Sulfites?
Sulfites occur naturally in wine because fermenting yeasts produce sulfur
dioxide from the inorganic sulfates in grape juices. Wine makers add more to
inhibit the growth of molds and bacteria and to stop oxidation. Some organic
wines may have no added sulfites, but some certification standards allow for
sulfur dioxide treatment of wines as long as the resulting level of sulfites
does not exceed 100 ppm. Generally, if the label on a bottle of organic wine
says “contains sulfites,” the wine could contain between 10 ppm and 100 ppm. But
an organic wine without such a label could have up to 10 ppm of sulfites. More
about sulfites.
Animal Products?
As part of the final processing of wine and beer, they are “fined” or filtered
to remove microscopic solids called colloids, which are left over from the
fermentation process and potentially can cause protein spoilage. Most wines are
filtered using animal products – isinglass (a form of gelatin made from an
extract of fish bladder), milk or egg whites or casein (an egg by-product). But
there are wines and beers suitable for vegetarians and vegans that have been
filtered using clay or silica. However, such information is not always found on
the label. So if you want to avoid animal products or are allergic to dairy or
eggs, contact the winery or brewery and ask specifically what is used in the
fining process. Organic certification doesn’t address the filtering issue and is
therefore not a guarantee of vegan-friendliness.
Wendy Priesnitz is
the co-founder and Editor of Natural Life Magazine and a journalist with over 40 years of
experience. She has also authored 13 books.
|
