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Is cooking with wine healthy?

Answered on August 19, 2014
Created February 10, 2011 at 3:32 PM

I have been wanting to take a shot at braising meats, but most recipes ask for the use of red wine, and I am hesitant to add it to my diet, and/or cook with it, because I have read that mixing sugars with proteins creates a large amount of AGES. Are there any studies or articles which discuss this issue even further. The recipes really look flavorful, but I am not sure if they could be potentially unhealthful. Is there anything else I could braise meats with??

4b97e3bb2ee4a9588783f5d56d687da1

(22923)

on February 10, 2011
at 05:56 PM

I concur. Mushrooms sauteed in a coconut oil/red wine base are AMAZING too.

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2 Answers

4
9d43f6873107e17ca4d1a5055aa7a2ad

on February 10, 2011
at 04:58 PM

As far as I know, the polyphenols in wine protect meat during cooking. http://pubs.acs.org/doi/abs/10.1021/jf703700d http://pubs.acs.org/doi/abs/10.1021/jf0616311 http://pubs.acs.org/doi/abs/10.1021/jf801837s?journalCode=jafcau

The role of exogenous AGEs is also generally overstated. It's mostly endogenous AGEs you need to worry about.

As an n=1 anecdote, I digest much better meat that has been cooked in the crock pot with wine+broth vs. just broth.

4b97e3bb2ee4a9588783f5d56d687da1

(22923)

on February 10, 2011
at 05:56 PM

I concur. Mushrooms sauteed in a coconut oil/red wine base are AMAZING too.

1
F3ae76f4fa1d35015d319bbf2c8d8d31

on February 10, 2011
at 07:29 PM

If your wine is not sweet, it probably has minimal sugar in it anyway. I wouldn't worry about it.

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