Organic wine

Even though organic food consumption is growing by leaps and bounds, organic wine is trailing behind.   Why is that you ask?

The same organic standards that protect our food supply make it hard to have organic wine.  That’s because no sulfites can be added to a certified organic food or beverage.  But, wine may sit for some time before being opened.   Wine without sulfites can be prone to bacterial infections and it can smell and/or taste terrible.  Even with perfect cleanliness in the processing, sulfites protect the wine from oxidizing too quickly, thus losing its fruity flavors.  In fact, sulfites have 4 functions when it comes to wine.

Not all wines have sulfites added but most do….Some in the industry are requesting that “certified organic” wine be made with organically grown grapes, with the addition of sulfites.  What about the allergies?  Well, many who react to conventional wine really are reacting to chemicals other than the sulfites, when tested.

There is no agreement within the industry yet.  Certainly wine contains resveratrol and is protective against cardiovascular disease as well as thought to be anti-aging and perhaps anti-cancer.  I can also tell you that the grapes used to make wine are one of the “Dirty Dozen’s” most highly sprayed foods.

Every day, we have choices through our breakfast, lunch, dinner, snacks and beverages about how we use or don’t use food-as-medicine.  I encourage you to do what you can to be healthy.  But its an expensive world out there – eating 100% organic is virtually impossible for the average consumer – either because of the choices available and also the finances it requires.  If you drink a lot of wine, perhaps its an investment you make to choose organic because your exposure is high.  If you have a glass occasionally, maybe you spend your ‘organic dollar’ elsewhere.

Its all your choice…it always has been, and always will be.
Tracy      4/2011

California will label GM (Genetically Modified) fish..certainly a step in the right direction!

“Knowing whether our salmon is genetically engineered is important for a host of reasons, including risks to our native salmon species, and allowing consumers to make dietary choices consistent with concerns they may have for the environment, food safety, and religiously or ethically based dietary restrictions,” Assemblyman Jerad Huffman said.

Food is medicine, but is GM food medicine?!  I couldn’t agree more and think that our FDA needs to take a less political stance that takes into account consumers wishes and health.