Moderate consumption of red wine may have health benefits

The healthful effect is believed to be a result of the particular sort of antioxidants found in red wine. "It increases the HDL (good cholesterol) and helps in glucose metabolism," says Boston health expert R. Curtis Ellison. However, experts caution that drinking in moderation is essential; overindulgence could lead to undesirable health problems.

• But calories, Americans' lack of moderation make nutritionists wary of endorsing the habit.
• Brett Clifford, the wine coordinator for the state of Utah, tastes a glass of port.
• Red wine, and alcohol in general, may offer potential benefits when consumed in moderation.
• While some health experts say any liquor can offer benefits due to the presence of ethanol --- a pure form of alcohol found in all alcoholic beverages that may raise HDL (good) cholesterol, prevent blood clots and reduce the risk of heart attack and stroke --- red wine is typically the drink most touted.
• Red wine is made using grape skins, which have antioxidants.
• Moderate drinking can lead to an increased risk of accidents, a spike in blood pressure, strokes caused by bleeding, interactions with medication and birth defects.
• Excessive drinking can raise the levels of triglycerides in the blood.
• This may not be new findings: In the 1920s, during Prohibition, a study showed those who snuck a drink were in better health and less obese than those who followed the law.
• But that study was ignored, Ellison said.
• The study, which looked at the phenomenon known as "The French Paradox," showed the French were eating fatty meals, had high blood pressure and high cholesterol readings but were reporting only half the heart attacks which could be expected among the population.
• Mason said people tend to forget that alcohol contains calories that must be counted as part of a person's daily caloric intake.
• Its Web site does address the issue by stating: "Research is being done to find out what the apparent benefits of drinking wine or alcohol in some populations may be due to, including the role of antioxidants, an increase in HDL ('good') cholesterol or anti-clotting properties.