Alcohol = Fermented (Grapes, Grains, etc.)

Answered on August 19, 2014
Created September 08, 2011 at 4:38 PM

Does it make sense to think that the fermentation process in creating alcoholic drinks (even beer) does a little bit to reduce the negative effects of the grains, etc. that are in there?

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4 Answers



on September 20, 2011
at 02:02 AM

Deep Nutrition says "wine has more antioxidants than grape juice, and cheese more protein than milk."

So according to some it would seem fermentation does a great many beneficial things. Let's not forget fermented, non=-alcoholic foods as well such as kraut. Enjoy the lovely time. I know I will!


on September 20, 2011
at 12:45 AM

I have a fairly sesitive form of celiac disease, so I have to avoid wheat, barley, rye, and some oats or risk getting sick. I find that high-quality alcohols, like a good scotch or vodka, do not affect me though.

That said, when I drink I prefer wine, and that is rare. Bear in mind that alcohol also can have sugar contents and other compounds in it (like sulfites) that are not-so-fun if you are used to eating paleo.

Cheers, Caleb



on September 08, 2011
at 05:07 PM

Curious to hear the responses to this, as I've wondered the same thing.

Though any nominal benefits I'm sure are offset by the alcohol anyways.



on September 20, 2011
at 01:44 AM

I like to think so.

I don't really have deep knowledge into the matter, but I have a pet theory that beer was created to make to make the nutrients in grains more digestible. Perhaps without the fiber you can actually get some of the "good stuff" to be absorbed.

As far as wine goes, I like to think of it as a lower carb grape juice replacement, but that may be all smoke and mirrors and rooted more in my hopes and dreams than in reality with the metabolic high burn rate of alcohol.

I do find dry red wine to be a good digestif, so regardless of what it does metabolically, I seem to digest fat better with it, and I add a glass at dinner on a regular basis.

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