Health effects of wine

National Geographic returned to a subject that created an avalanche of interest over the eastern Aegean island of Ikaria in 2012, a location which author Dan Buettner described as the "the island where people forgot to die."

Ion Bobaru, the only pharmacist in Braila who own-handedly prepares unique medicine recipes dating from the times of our grandparents, recommends the grape marc or pomace - actually the leftovers of grape pulp, seeds and peels after the preparation of wine - as a revolutionary anti-aging natural remedy, a real powerhouse of antioxidants.

For decades, there have been research papers upon research papers that point to one fact: Moderate drinking is good for your health. However, a new survey might put an end to that myth.

According to the British Medical Journal, earlier studies supporting health benefits of alcohol consumption may have exaggerated the effects.

Wine producers in Bulgaria will be allowed to add sugar to boost the level of alcohol, according to Krasimir Koev, Director of the Executive Agency on Vine and Wine (EAVW).

The EAVW has authorized the measure in response to a request to local wine producers.

Turks consumed 1.127 billion liters of alcohol in 2012, according to a recent response by the Health Ministry to a series of parliamentary questions, which also highlighted that overall consumption fell by 10 percent last year.

The amount of absolute alcohol consumed per person annually stands at around 1.55 liters, which is well below the European average of 10 liters.