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procyanidins and not resveratrol is the key ingredient in red wine

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in Health, Medicine and Natural Healing 06

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Posted
Posted

According to Professor Corder of the Harvey Research

Institute (part of St Bartholomew Hospital of the London School of

Medicine)

http://www.telegraph.co.uk/health/main.jhtml?xml=/health/2006/11/27/nosplit/hwin\

ediet27.xml

He also claims that the amount of resveratrol in wine is too small to

cause any effect on health, an amount of 1500 litres of wine/day would

be required.

I have been a long time lurker and a CR follower. Only today I found

something to contribute.

Warm regards to all

Jay

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