We often hear that red wine should be included in a healthy diet (in moderate amounts) to ward off dementia and heart disease. What separates red wine from most other alcoholic beverages is the presence of resveratrol, a compound lurking within grape skins which is supposed to have magical antioxidant properties. Is this true? If so, is drinking red wine to reap the alleged benefits of its resveratrol content worth the very real risks posed by its alcohol content?
Read my latest post from Psychology Today to learn more about the scientific foundation beneath these hopeful headlines.