What’s the best cheap beer?
Poll - Total Votes: 24
Pabst Blue Ribbon
Hamm’s
Miller High Life
Coors Banquet
Rainier
Other (comment below)
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SW-User
@RedRogue this is unscrupulous marketing by the wine industry since roughly the 1990s ... [i]eating whole[/i] grapes (even though they are [i]loaded[/i] with sugar) is the only thing good for your health when it comes to grapes; ethanol is a carcinogen whether it is in wine, beer, spirits, etc. Grape-based supplements could potentially be useful too (in theory you would get only the good parts, extracted, without the bad parts like the sugars).
Most of the benefit of grapes is in the skins themselves, the pigments are the main antioxidants. Fermenting them into wine takes something that was good for you and just compromises it with something very bad for you, no matter how many billions of dollars the wine industry pours into attempting to market wine as a health drink. It doesn't matter if it is mass-produced "industrial" plonk or the latest ponderousness referred to as "natural wine"* made from organically-grown grapes (or even better, "clean wine" as marketed by the wine brand of Cameron Diaz**) ... once it has ethanol in it, it has lost any [i]health benefit[/i].
Similarly, drinking grape juice or eating raisins is not as beneficial to you as eating whole, fresh grapes, as fruit juices and dried fruits just concentrate sugars, which are also in no way beneficial to health (quite the opposite).
The only reason to drink wine is to enjoy the flavor, with full acknowledgement that you'll likely pay for it later in life (e.g., with esophageal cancer). When technology advances enough to make all wine ethanol-free with no loss (or the most minimal loss possible, in aspects like mouthfeel for example) of the organoleptic properties we associate with specific wine grapes, wine regions and wine styles, that will be a fantastic era.
* You don't find wine, vineyards, or even grape [i]cultivars[/i] in nature ... a cultivar like grenache only continues to exist by the graces of human intervention, and does not turn itself into wine
** https://www.theguardian.com/food/2020/aug/03/clean-wine-wellness-market
Most of the benefit of grapes is in the skins themselves, the pigments are the main antioxidants. Fermenting them into wine takes something that was good for you and just compromises it with something very bad for you, no matter how many billions of dollars the wine industry pours into attempting to market wine as a health drink. It doesn't matter if it is mass-produced "industrial" plonk or the latest ponderousness referred to as "natural wine"* made from organically-grown grapes (or even better, "clean wine" as marketed by the wine brand of Cameron Diaz**) ... once it has ethanol in it, it has lost any [i]health benefit[/i].
Similarly, drinking grape juice or eating raisins is not as beneficial to you as eating whole, fresh grapes, as fruit juices and dried fruits just concentrate sugars, which are also in no way beneficial to health (quite the opposite).
The only reason to drink wine is to enjoy the flavor, with full acknowledgement that you'll likely pay for it later in life (e.g., with esophageal cancer). When technology advances enough to make all wine ethanol-free with no loss (or the most minimal loss possible, in aspects like mouthfeel for example) of the organoleptic properties we associate with specific wine grapes, wine regions and wine styles, that will be a fantastic era.
* You don't find wine, vineyards, or even grape [i]cultivars[/i] in nature ... a cultivar like grenache only continues to exist by the graces of human intervention, and does not turn itself into wine
** https://www.theguardian.com/food/2020/aug/03/clean-wine-wellness-market
