Fermentation stimulates the growth of probiotic bacteria, resulting in the release of many beneficial substances that help maintain the health of the gut microbiota. Microbiologist Sofya Tsvetikova, head of microbiology at Novabiom, told socialbites.ca.
“This increases the body’s defenses. Studies have been conducted repeatedly in which a group of subjects were given wine extract to drink. As a result, their digestion improved, as did the composition of their gut microbiota,” he explained.
According to Tsvetikova, in the last century scientists noticed the so-called “French paradox”: cardiovascular diseases occur much less frequently in French men. This effect was associated with regular consumption of dry red wine in small doses.
“Red wine itself contains antioxidants and vitamins, but in recent years scientists have begun to talk about another mechanism for the beneficial effect of alcoholic beverages obtained through fermentation. This includes white and red wine, beer, cider and kombucha (a kombucha-based beverage),” the expert said.
The microbiologist emphasized that alcoholic beverages produced by fermentation do not contain beneficial bacteria per se, but contain metabolites that provide a breeding ground for beneficial bacteria and support their proliferation.
“For example, wine made from grapes contains polyphenols and pigments that are involved in the metabolism of intestinal bacteria, and metabiotics are released from them, which not only promote the growth of beneficial microflora, but also suppress pathogenic ones. Metabiotics is a new word in the treatment of dysbiosis; Quite a number of drugs containing them have already been developed. “By the way, with the help of wine, beer and cider, you can initiate the process of natural synthesis of metabiotics directly in the human intestine,” he said.
But alcoholic beverages will be useful only under one condition – if you drink them periodically and in small quantities.
“Excessive alcohol consumption can only harm our body. The aldehyde produced in the liver during the processing of ethanol is toxic and in large quantities negatively affects the intestinal microbiota. As a result, the person’s immunity and resistance to food poisoning decreases. Acceptable doses would be a few glasses of wine, a glass of beer or cider every two to three days. However, non-alcoholic versions of all these drinks are now available. “They can be drunk without such strict restrictions because they do not contain ethanol, which can harm the body in high doses,” the expert added.
The microbiologist noted that a healthy microbiota is not the presence of a specific bacteria, but the presence of a diverse microflora.
“To maintain this, you need to consume different foods, including alcohol. It is better to choose dry drinks that do not contain a lot of sugar. Then it will benefit the body. But if there are serious diseases in which alcohol is contraindicated, we must understand that you should not drink it in any way,” concluded Tsvetikova.
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