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Swedish investigation has identified minute amounts of environmental chemicals in commercial wines (ecologically sound wines excluded), e.g. for control of mold. It was in the news a couple of days ago. It might be something to ponder.

Ansa 



----- Original Message -----
From: "schild.m" <[log in to unmask]>
Date: Friday, October 31, 2008 8:04 am
Subject: To bad
To: [log in to unmask]


>  
> 
> Wine drinking linked to Parkinson's disease
> Healthcare News
>  30/10/2008
>  New study raises questions about the purported health benefits of 
> regular 
> wine consumption.
> People who drink wine regularly may be at an increased risk of 
> developing 
> Parkinson's disease or cancer, new research suggests.
> 
> Many wines contain relatively high levels of metals which could be 
> harmful to 
> health over time, according to the study published in Chemistry Centre 
> 
> Journal.
> 
> Of those tested, only wines from Italy, Argentina and Brazil were 
> found to 
> have acceptably low target hazard quotients (THQ).
> 
> "These values are concerning, in that they are mainly above the THQ 
> value of 
> 1.0," said Professor Declan Naughton.
> 
> Based on one 250 millilitre glass of wine a day for a female, the 
> researchers 
> found both red and white wines had typical THQ of between 30 and 80.
> 
> The latest findings come after a separate report was released last 
> week in the 
> US which suggested that individuals can dramatically reduce their risk 
> of 
> developing Parkinson's or Alzheimer's disease by making lifestyle changes.
> 
> Dietary patterns, exposure to toxic chemicals and lack of exercise 
> were among 
> the contributory factors cited by authors of the Environmental Threats 
> to 
> Healthy Ageing report, which was published jointly by Greater Boston 
> Physicians for Social Responsibility and the Science and Environmental 
> Health 
> Network.
> 
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