Why does steak taste better with a glass of red wine?
Turns out
"protein softens the wines's tanins, and red wine also helps counteract
potentially harmful substances --oxidized fats called malonaldehades, or
MDA--released when meat is digested. "
Yumm! (see NYT's article)
It's only a
matter of time before Macdo introduces the Health Menu--big mac plus
One small problem: medical science refuses to limit the benefits to FRENCH wine! Chilean, Californian and even, sigh, Italian grapes might also do the trick.
For more food stories, see:
Comments