French Paradox

Hi All,

First my outmost gratitude to Tony for this forum.

After I have realized that standard medical care is far from ideal, I have decided on June 21 2009 to see if I may be able to help myself, . My first keyword in to google "parasites"  has lead me to a new world of looking at health issues and I have eventually come across W.F.Koch. After some study of his  work, and a bit of  a look at Candida  yeast etc. I have searched for  a natural fungicide  and came up empty  handed, as all I found were to a degree detrimental  to human health .

Fishing in my head brought up the acetic acid spoilage of vine either during the fermentation, or after it. This has lead me to associate a few facts and deduce what is probably the main reason for the phenomenon of French Paradox. I hope that some will find it reasonable and usefull. I am neither a chemist, nor a biologist etc, but common sense  has usually served me rather well in the past and  I would hope that it serves me right this time as well.

THE FRENCH PARADOX

Facts:

• In the view of the French Paradox (FP), coronary ailments cannot be attributed strictly to intake of cholesterol and other fats and nutrients.
• Naturopathy (also W. F. Koch) ascribes multiple serious ailments including coronary to poor intestinal flora balance caused by antibiotic use, poor diet etc..
• Naturopathy identifies excess of Candida and possibly other yeast-fungi infestation as the cause of the intestinal flora imbalance.
• Consumption of wine is statistically identified as the major cause of the FP.
• Red wines are statistically identified as a much more pronounced factor than white wines.
• No particular kind, or brand of wine is statistically identified as possibly causing the FP.
• No particular component of red or white wines is statistically identified as the possible cause of FP.
• Even relatively heavy daily consumption of red wine gives statistical protection against cardiovascular diseases and possibly liver cirrhosis and other ailments.
• The pronounced natural enemy of ethanol producing yeasts like candida, including wine yeasts, is Acetobacter genus and Clostridium acetobutylicum.
• Acetobacter genus and Clostridium acetobutylicum are omnipresent in nature, occurring in air, water, soil etc.
• While eating breads and other foods, which retain the Acetobacter, and Clostridium acetobutylicum, the microorganism would have to pass the hostile acidic environment of the stomach and possibly the small intestine in order to pass into the colon, in order to act against the Candida and other pathogenic yeasts present in colon. This is apparently not happening.
• Wine, red or white, is an ideal agar for the  Acetobacter, or Clostridium acetobutylicum bacteria producing acetic acid.
• White wine is served chilled and is seldom consumed after it has warmed up in the glass. It is also seldom refilled. Therefore, white wine is not exposed to influx of Acetobacter, or Clostridium acetobutylicum from the air for a sufficiently long time, at a growth facilitating temperature.
• Red wine is served at growth facilitating (room) temperatures. It may stand on the table for extended periods of time and still be consumed. When refilled, it can mean a few hours. This process offers the airborn Acetobacter, or Clostridium acetobutylicum conditions to infest the wine and partially re-ferment the wine.

Deductions:

• Introduction of Acetobacter and, or Clostridium acetobutylicum into the small intestine and consequently colon most likely controls Candida and, or other yeasts in the colon.
• Alcohol contained in vines allows and facilitates passage of Acetobacter, and Clostridium acetobutylicum serving them as a vehicle to pas through stomach and possibly the small intestine.
• The decisive difference between the statistical effects of white and red wines is not likely to be found in their pristine chemical composition, but in the way they are served and consumed.
• Liver cirrhosis and other alcohol related ailments may be caused by intestinal flora imbalance aggravated by alcohol consumption (hard alcohol in particular), rather than directly by alcohol.

The above is considdered as a speculation subject to scrutiny.

WIth kind  regards, Slavek.