“Whether wine is a nourishment, a medicine or a poison is a matter of dosage” Paracelsus
With ten hours (long workshop) or three hours (short workshop) of wine tasting training and key self-empowering knowledge based power point presentations, the workshopee will learn how wine can be diligently used as a health promoting aromatherapy as well as a longevity elixir that can help to avoid and treat many serious diseases, from cancer, hormonal problems and digestion issues to coronary vascular diseases, hormonal problems, diabetes, obesity, carotid arteriosclerosis and atherogenesis (1) and amyloidosis three forms of which are Alzheimer’s, Huttington’s and Parkinson’s diseases. ( 2)
1. Introduction: Wine’s history.
2. Viticulture: How to grow organic vine plants and why synthetic-based conventional viticulture should be avoided.
3. Vinification: The major steps to making good quality wine.
4. Why is wine not “alcohol”: Wine’s composition and health promoting molecules. The art of combining wine with food and other elements of a healthy lifestyle for maximum bio-availability including, but not limited to wine’s anthocyanins. (3). Does the grape have more genes than the human genome ?
5. Different types of wines and legal compartmentalization. The issues relative to wine glasses, wine quality and dosage.
Human olfactory system. 1: Olfactory bulb 2: Mitral cells 3: Bone 4: Nasal epithelium 5: Glomerulus 6: Olfactory receptor neurons: Picture licensed under CCLynch.
6. Wine as medicine: Wine’s beneficial effects on many diseases. Review of the epidemiological, in vitro, in vivo and clinical evidence that wine’s biochemistry is good medicine, from having beneficial digestive, anti-diabetic, antioxidant, hormonal, antiplatelet aggregation, arterial tension, anti peptic ulcer, anti respiratory infections, anti gall stones, anti kidney stones, anti age-related macular degeneration, bone density, anti oxidative stress and anti-inflammatory properties to cardiovascular, neurological and anti-cancer protection activities thanks to which the good cholesterol (HDL), nitric oxide, romance health potential and longevity genes can be better activated.
6.1. Anatomy and physiology of the human smell (olfactory) and taste systems. Many nerves are responsible for transmitting taste and smell information to the brain, including, but not limited to the trigeminal nerve fibers in the tongue. For wine to be safe and effective as a holistic healing technique, these smell and taste pathways and their receptors need to be in good shape.
6.2. Cardio-vascular diseases
6.3. Central nervous system and neuro-degenerative diseases.
6.4. Regulator of blood sugar.
6.5. An aromatase inhibitor (thanks to which the bad estrogens are better recycled) and a hormonal modulator.
6.6. As an anti-cancer tool. As a stand alone. And with food.
6.7. Wine as a longevity elixir. (Resveratrol-rich wine has been shown to induce the expression of several longevity genes including, but not limited to Sirt1, Sirt3, Sirt4, FoxO1, Foxo3a and PBEF).
7. Wine as aromatherapy, gusto-olfactory sensitizer and polyphenolic carrier. From the nose’s cerebral receptors to the human genome’s activation.
8. Wine balneotherapy and skin rejuvenation.
9. Wine as a culinary, relationship and romance tool.
Top: Wine’s concentrated and bio-activated resveratrol molecule: Question: In what wine is the resveratrol content the highest ? Answer in the workshop.
10. Conclusion: Is moderate quality wine an essential “food” ? Is it’s absence hazardous to public health ? Should American medical doctors prescribe wine-therapy ? The future of oenology and wine medicine.
Top image: The “odorat” and gusto-olfactory-brain pathways
REFERENCE AND COMMENTARY NOTES
(1). Because monocyte adhesion to the endothelium is crucial in early atherogenesis, it has been shown that both olive oil (rich in in oleuropein) and red wine polyphenols and resveratrol beneficially affect endothelial–leukocyte adhesion molecule expression and monocyte adhesion. As we will see, the combination of olive oil and red wine antioxidant polyphenols at nutritionally relevant concentrations transcriptionally inhibit endothelial adhesion molecule expression, thus partially explaining cardio-vascular benefits and atheroprotection from red-wine rich Mediterranean diets. Among other sources, see Martinez-Domingues E, de la Puerta R, Ruiz-Gutierrez V. Protective effects upon experimental inflammation models of a polyphenol-supplemented virgin olive oil diet. Inflamm Res. 2001; 50: 102–106 and Iijima K, Yoshizumi M, Hashimoto M, Akishita M, Kozaki K, Ako J, Watanabe T, Ohike Y, Son B, Yu J, Nakahara K, Ouchi Y. Red wine polyphenols inhibit vascular smooth muscle cell migration through two distinct signaling pathways. Circulation. 2002; 105: 2404–2410
(2). Granzotto A, Zatta P. Resveratrol and Alzheimer’s disease: message in a bottle on red wine and cognition. Front Aging Neurosci. 2014 May 14;6:95. (Source)
(3). Anthocyanins are responsible for the colors in fruits, and they have been shown to have potent antioxidant/anti-inflammatory activities, as well as to inhibit lipid peroxidation and the inflammatory mediators cyclo-oxygenase (COX)-1 and -2. Red wine have an abundance of these molecules and it has been shown that they are rapidly absorbed in humans. (J Nutr Biochem. 2009 Jul;20(7):521-9).
“Go, eat your bread with joy, and drink your wine with a merry heart, for God has already approved what you do”. Ecclesiastes 9:7
Top: A detailed inspection of the wine’s “robe” by a Maître de Chai, France has historically been the Nation that has expressed the most value to wine as a health elixir. The country that has the most vineyards and wine production for a long time has been France which produces wine all throughout France, wherever it can grow, in quantities between 50 and 60 million hectolitres per year on average, or 7–8 billion bottles. Recently it went down to 46 million hectolitre, but France still came out as number one: (Source) French wine traces its history to the 6th century BC, with many of France’s regions dating their wine-making (or “vinification”) history to Roman times, albeit without the mercury the ancient Romans added to wine to sweeten it.
“Drink no longer water, but use a little wine for thy stomach’s sake and thine often infirmities.” (1 Timothy 5:23)
Instructor: Christian Joubert: Former oenologue (having been trained at Bordeaux’s wine school under the direction of Émile Pénaud) and naturopath from France.
Ten hours of power point presentation with dégustation (tastings). Possible to distill this working into a three hours power point presentation and a one hour tasting.
Date and location: (To be determined)
Price: (To be determined) (which includes tastings, power point presentation and hand-outs)
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