Is wine bad for you? The short answer is, most wines are. Humans have been enjoying wine for over 8,000 years. It’s one of the oldest alcoholic drinks, and a centerpiece of art, culture, dining, and friendship. But wine is different today than it was then. Over the last 30 years, the wine industry followed the path of most agribusinesses in our food supply: mass consolidation, driven by corporate greed. The goal? To make wine cheaper and faster. By the way: no need to be a wine expert to know this. The terrible headaches and hangovers from wine are enough of a sign that something’s wrong. Today, wine companies use chemical combinations of unnatural fillers, flavor agents, and dyes. In fact, there are 76 legal additives approved by the FDA for the use in wine manufacturing in the US. Why don’t we hear about this? The wine industry spends millions of dollars in lobbying money to keep contents labeling off wine bottles. Wine is the only major food group without a contents label, so we have no idea what’s in a bottle. More bad news… modern, shelf wines are industrially produced using very questionable practices. Here are three:
- Sugar. American consumers have a sweeter palate, so wine companies engineer their products to be high in sugar. Because of the underlying acidity in grapes, it can be hard to taste sweetness in wine. But it’s there, even in reds.
- Farming. Pesticides and herbicides are widely used on US vineyards. The most common is glyphosate, the active chemical in Monsanto’s RoundUp. Not only does this damage our soils and earth, but also it affects our bodies.
- Irrigation. Irrigation is artificial water controlled by humans. When you water vines, you prevent root growth and promote more sugar in the fruit. Without irrigation, vine roots grow deep to search for their own water, which encourages antioxidant absorption and lower sugar levels.
So, it’s not wine that causes hangovers and negative health effects. It’s modern, shelf-stable, commercial wines.
Good thing Dry Farm Wines curates the opposite. Sourcing Natural Wines from small organic farms in Europe, Dry Farm Wines has a strong mission: to share wines that are truly a health product. They’ve identified clean farming and wine making protocols that yield pure, beautiful wines. Every Dry Farm wine must be:
- Farmed organically or bio-dynamically
- Dry farmed (without irrigation)
- Chemical free
- Fermented with native wild yeast (non GMO)
- Hand harvested
So far, Dry Farm Wines hasn’t found any American wines that meet their standards, so they only source from Europe (and sometimes Australia and South Africa). Dry Farm Wines is also the only wine merchant with strict health quantification’s. Every one of their wines is lab tested by an independent certified enologist to be:
- Free of sugar and carbs (less than 1g/L)
- Lower in sulfides (naturally occurring – less than 75 ppm)
- Lower in alcohol (less than 12.5%)
The result? These wines are real wines, made the traditional way. No industrial influence or added stuff. You taste the difference from the first sip (seriously), and you feel completely different. No headaches or hangovers; no brain fog; no poor sleep. This is the reason Dry Farm Wines is endorsed by so many leading health authorities and best selling authors including Mark Sisson of Primal Blueprint and Primal Kitchen, Dave Asprey of Bulletproof Executive, JJ Virgin of The Virgin Diet and The Sugar Impact Diet, and Katie Wells of Wellness Mama. We think you will enjoy this healthy approach to Natural Wines, Dear Reader. To encourage you to taste, Dry Farm Wines is offering our readers a bottle of wine for $0.01 (yes, just a penny!) with your first order. Check it out, and cheers to your health!