My Italian upbringing would forbid this idea. It is custom to have a glass of red wine with your meal at dinner time.
I know some people drink 6, 7, 8, 9 ... beers/wine until they get themselves knocked out. Italians don't do this because as children we were allowed to have a bit of wine with our meal, as is the tradition. We are taught from a very young age to drink in moderation.
In Australia though alcohol is only allowed when you turn 18 so young adults go on a binge when they reach the legal age.This is why we see so many road deaths and people driving intoxicated.
None of our relatives have ever had any alcoholic problems, it just isn't a problem for any of us.
Health Effects of Red Wine: (Wikipedia)
Studies of the health effects of wine have focused on cardiovascular health, cancer, Alzheimer's disease, alcoholism, cirrhosis of the liver, and oral bacteria. Although excessive alcohol consumption has adverse health effects, epidemiological studies have consistently demonstrated that moderate consumption of alcohol and wine is statistically associated with a decrease in cardiovascular illness such as heart failure.[87] Additional news reports on the French paradox also back the relationship.[88] This paradox concerns the comparatively low incidence of coronary heart disease in France despite relatively high levels of saturated fat in the traditional French diet. Some epidemiologists suspect that this is due to higher wine consumption by the French, but the scientific evidence for this theory is limited. Because the average moderate wine drinker is likely to exercise more often, to be more health conscious, and to be from a higher educational and socioeconomic background, the association between moderate wine drinking and better health may be related to confounding factors or represent a correlation rather than cause and effect.[87]
Population studies have observed a J-curve correlation between wine consumption and the prevalence of heart disease: heavy drinkers have an elevated prevalence, while moderate drinkers (up to 20g of alcohol per day, approximately 200 ml (7 imp fl oz; 7 US fl oz) of 12.7% ABV wine) have a lower prevalence than non-drinkers. Studies have also found that moderate consumption of other alcoholic beverages is correlated with decreased mortality from cardiovascular causes,[89] although the association is stronger for wine. Additionally, some studies have found a greater correlation of health benefits with red than white wine, though other studies have found no difference. Red wine contains more polyphenols than white wine, and these could be protective against cardiovascular disease.[87]
A chemical in grapes, red wine, peanuts and blueberries called resveratrol has been shown to have both cardioprotective and chemoprotective effects in animal studies.[90][91][92][93] Low doses of resveratrol in the diet of middle-aged mice has a widespread influence on the genetic factors related to aging and may confer special protection on the heart. Specifically, low doses of resveratrol mimic the effects of caloric restriction—diets with 20–30% fewer calories than a typical diet.[94] Resveratrol is produced naturally by grape skins in response to fungal infection, including exposure to yeast during fermentation. As white wine has minimal contact with grape skins during this process, it generally contains lower levels of the chemical.[95] Beneficial compounds in wine also include other polyphenols, antioxidants, and flavonoids.[96]
Sipping slowly when drinking may result in optimal absorption of the resveratrol in wine. Due to inactivation in the gut and liver, most of the resveratrol consumed while drinking red wine does not reach the blood circulation. However, when sipping slowly, absorption via the mucous membranes in the mouth can result in up to 100 times the blood levels of resveratrol, according to Stephen Taylor, Ph.D.[97]
Red wines from the south of France and from Sardinia in Italy have the highest levels of procyanidins, compounds in grape seeds which could be responsible for red wine's heart benefits. Red wines from these areas contain between two and four times as much procyanidins as other red wines tested. Procyanidins suppress the synthesis of a peptide called endothelin-1 that constricts blood vessels.[98]
A 2007 study found that both red and white wines are effective antibacterial agents against strains of Streptococcus.[99] In addition, a report in the October 2008 issue of Cancer Epidemiology, Biomarkers and Prevention posits that moderate consumption of red wine may decrease the risk of lung cancer in men.[100]
While evidence from laboratory and epidemiological (observational) studies suggest a cardioprotective effect, no controlled studies have been completed on the effect of alcoholic beverages on the risk of developing heart disease or stroke. Excessive consumption of alcohol can cause cirrhosis of the liver and alcoholism;[101] the American Heart Association states that "the American Heart Association cautions people NOT to start drinking ... if they do not already drink alcohol. Consult your doctor on the benefits and risks of consuming alcohol in moderation."[102]
Wine's effect on the brain is also under study. One study concluded that wine made from the Cabernet Sauvignon grape reduces the risk of Alzheimer's Disease.[103][104] Another study found that among alcoholics, wine damages the hippocampus, a brain area involved in memory processes, to a greater degree than other alcoholic beverages.[105]
Sulfites in wine can cause some people, particularly those with asthma, to have adverse reactions. Sulfites are present in all wines and are formed as a natural product of the fermentation process; many winemakers add sulfur dioxide in order to help preserve wine. Sulfur dioxide is also added to foods such as dried apricots and orange juice. The level of added sulfites varies; some wines have been marketed with low sulfite content.[106]
A study of women in the United Kingdom, called The Million Women Study, concluded that moderate alcohol consumption can increase the risk of certain cancers, including breast, pharynx and liver cancer.[107] Lead author of the study, Professor Valerie Beral, asserted that there is scant evidence that any positive health effects of red wine outweigh the risk of cancer. She said, "It's an absolute myth that red wine is good for you." Professor Roger Corder, author of the bestselling bookThe Red Wine Diet, countered that two small glasses of a very tannic, procyanidin-rich wine would confer a benefit, although "most supermarket wines are low-procyanidin and high-alcohol."[108] No professional medical association recommends that people who are nondrinkers should start drinking wine.
