The History of Wine as a Medicine: From its Beginnings in China to the Present Day

Front Cover
Cambridge Scholars Publishing, Nov 28, 2018 - Cooking - 155 pages
This unique book is the first to describe mankind’s 5,000 year history of using wine as a medicine. Wine is our oldest, most documented and best preventative medicine. It reduces the rate of death from all causes by up to 50% by minimising vascular diseases such as heart attacks and strokes by up to 50% and dementia by up to 80%.

This text rewrites the history of wine by showing that the first grape wine was actually made in China and not Georgia, as current theory suggests. It contains a unique detailed chronology of wine as a medicine from 9,500 years ago in China until today. It also details some interesting stories about wine, such as its use to help keep convicts alive during their long voyage to Australia, its use in Australian lunatic asylums, Australia’s many ‘Wine Doctors’ such as Penfold and Lindeman, and the American Presidents who championed wine.

The book also contains a chapter on one of the main health components of wine, namely resveratrol; written by Professor Joseph Maroon, the famous American neurosurgeon for the American NFL who is an expert on concussion injuries and a great advocate for the use of resveratrol to delay the aging process. It shows that the best way to absorb resveratrol is as a liquid via the buccal mucosa or lining of the mouth and not as pills or capsules. That is why it is best to swirl wine around in your mouth for a minute or two before swallowing it, to absorb more resveratrol.

 

What people are saying - Write a review

We haven't found any reviews in the usual places.

Contents

Introduction
1
Chapter One
5
Chapter Two
19
Chapter Three
31
Chapter Four
35
Chapter Five
41
Chapter Six
51
Chapter Seven
65
Chapter Nine
89
Chapter Ten
93
Chapter Eleven
97
Chapter Twelve
101
Chapter Thirteen
115
Medical Glossary
133
References
135
Copyright

Chapter Eight
69

Other editions - View all

Common terms and phrases

About the author (2018)

Dr Philip Anthony Norrie, MBBS, MA, MSc, MSocSc, PhD, MD, FRSN, FRSM, is a Conjoint Senior Lecturer at the University of New South Wales and the University of Newcastle, Australia. He is also a Research Fellow at Western Sydney University and the Vice Chairman of the Medical Advisory Committee at the Northern Cancer Institute, Sydney. He is a family physician and medical historian, who believes that disease has not been given its due recognition as a major contributing factor to the history of mankind, a situation he wishes to correct. He has published 17 books about wine and medical history, and, after completing his PhD, decided to take the topic of wine and health one step further through making wine even healthier by inventing the world’s first full strength Resveratrol Enhanced Wine. His current research focuses on the role of disease in the demise of the Sumerian and Indus Valley Civilizations, a topic so far ignored by ancient historians and archaeologists.

Dr Joseph Maroon, Clinical Professor of Neurosurgery at the University of Pittsburgh Medical Center, conducts research on the use of natural products to treat pain and inflammation. He is also the author of The Longevity Factor: How Resveratrol and Red Wine Activate Genes for a Longer and Healthier Life (2009). He has also found that Omega-3s from fish oil offer similar anti-inflammatory relief as many non-steroidal medications. He has co-authored two books with Jeff Bost on this subject, entitled Fish Oil: The Natural Anti-Inflammatory (2006) and Omega-3 for Optimal Life: Why you Need Fish Oil, Lulu Publishing Services (2016).

Jeff Bost, PAC, has been a Neurosurgical Physician Assistant since 1987, and is also a Clinical Instructor in the Department of Neurosurgery at the University of Pittsburgh Medical Center. He has a special interest in minimally invasive spine and brain surgery, and has conducted clinical research on resveratrol and other natural products used to advance health and longevity. He is recognized as an expert in the field.

Bibliographic information