Mitch Gann’s

Scientists in Israel have been researching the health benefits of red wine — a great gig if you can get it — and have discovered a new explanation for the benefits, says an article in Science Daily.  Researchers have known for a while that anti-oxidants called “polyphenol” are responsible for wine’s protection against cancer and heart disease but weren’t sure how.  The human body does not easily absorb polyphenols.  So how could polyphenols be protecting us?

According to the new study, the answer is that polyphenols “thwart formation of harmful substances released during digestion of fat.”  Thus, drinking wine with a fat-laden meal offers the most benefits.

At least it works that way in rats.