THE FRENCH PARADOX

THE FRENCH PARADOX

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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 William 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 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 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.
• 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, which 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 and, or Clostridium acetobutylicum from the air for a long time, at 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 and when being refilled, then for 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 controls Candida and, or other yeast infestation of 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 to be found in their chemical composition per se, but in the way they are served and consumed.
• Liver cirrhosis is caused by intestinal flora imbalance aggravated by alcohol consumption (hard alcohol in particular), rather than directly by alcohol.